In Kyoto, the first tidings of plum blossoms are popping up here and there. These days, as delicate flowery scents start wafting about, we are anxiously awaiting the advent of spring. February’s menu at Kyoto Wakuden incorporates a touch of spring vegetables to whet your appetite for the season ahead: “wild mountain plants (sansai) and raw sliced fish,” “Mineoka tofu in a pureed soup of blowfish milt,” “blowfish on rice,” and more.
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In Kyoto, the first tidings of plum blossoms are popping up here and there. These days, as delicate flowery scents start wafting about, we are anxiously awaiting the advent of spring. February’s menu at Kyoto Wakuden incorporates a touch of spring vegetables to whet your appetite for the season ahead: “wild mountain plants (sansai) and raw sliced fish,” “Mineoka tofu in a pureed soup of blowfish milt,” “blowfish on rice,” and more.
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This time of year, when winter lingers on, a variety of wild game meat comes in. Bear from Fukui. Wild boar from Oita. Pheasant from Kochi. Duck from Niigata. We take these meats, which harness the power of the wild, and grill them over charcoal or serve them in a hotpot. The last vegetables of winter are reaching their peak sweetness, and wild plants are starting to spring up in the mountains—the season is shifting.
This time of year, when winter lingers on, a variety of wild game meat comes in. Bear from Fukui. Wild boar from Oita. Pheasant from Kochi. Duck from Niigata. We take these meats, which harness the power of the wild, and grill them over charcoal or serve them in a hotpot. The last vegetables of winter are reaching their peak sweetness, and wild plants are starting to spring up in the mountains—the season is shifting.
Taiza crab is said to be most delicious in February, when winter’s cold reaches its peak. We offer these freshly delivered crabs, which stand out for their sweetness and high-quality meat, grilled over charcoal fire and shabu-shabu style.
Taiza crab is said to be most delicious in February, when winter’s cold reaches its peak. We offer these freshly delivered crabs, which stand out for their sweetness and high-quality meat, grilled over charcoal fire and shabu-shabu style.
Kyoto is deeply quiet this time of year. The clear, crisp air is perfect for eating soba. The only difficult part is deciding how to eat it—boiled and served chilled on a tray or presented in a steaming bowl of soup. We hope you will enjoy the early spring soba at Kyoto’s Itsutsu.
Kyoto is deeply quiet this time of year. The clear, crisp air is perfect for eating soba. The only difficult part is deciding how to eat it—boiled and served chilled on a tray or presented in a steaming bowl of soup. We hope you will enjoy the early spring soba at Kyoto’s Itsutsu.
Takahiro Yamamoto sits cross-legged before a stack of trays. One by one he brushes each with a fresh coat of black lacquer. His attention is steady and his movements measured so as not to stir up any debris that could embed on the surface. These square black trays, used daily at Kodaiji Wakuden, have returned to have their surface renewed.
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Takahiro Yamamoto sits cross-legged before a stack of trays. One by one he brushes each with a fresh coat of black lacquer. His attention is steady and his movements measured so as not to stir up any debris that could embed on the surface. These square black trays, used daily at Kodaiji Wakuden, have returned to have their surface renewed.
Read more ＞
The coldest waters mean the sweetest crab meat, and the Sea of Japan reaches its coldest point at the beginning of the year. The crabs are loaded with miso and the meat is delicate and full of umami flavor even after boiling. Until mid-March we invite you to enjoy the altogether different texture of grilled crab as well.
The coldest waters mean the sweetest crab meat, and the Sea of Japan reaches its coldest point at the beginning of the year. The crabs are loaded with miso and the meat is delicate and full of umami flavor even after boiling. Until mid-March we invite you to enjoy the altogether different texture of grilled crab as well.
