
Mr. Shingo Sonobe. After graduating from university, he trained at Hanagairo in Osaka for three years, and then succeeded Mr. Heihachi Sonobe. Currently, he is the 21st generation president of Heihachi Chaya. He has also worked hard to popularize food culture, and has served as former chairman of the Kyoto Cuisine Mesei Association, where young masters of Kyoto cuisine gather to hone their skills, as well as a director of the Japanese Culinary Academy and a member of the Kyoto Food Culture Association steering committee.
Kyoto's food culture has been cultivated as the ruling family laid the foundation for prosperity even before the capital was moved to Heiankyo. The abundance of ingredients from the mountains and sea, the refined cooking techniques, and the ceremonial style that enhances the taste all come together to satisfy the five senses of visitors.
Wines that go well with Kyoto food that make use of Tamba's terroir
Kyotanba has a large temperature difference between day and night, making it suitable for growing grapes. We grow 50 types of grapes on our vast farm, and use 10 carefully selected grapes to brew more than 20 types of wine. There is also a restaurant where you can enjoy delicious wines that have won awards at numerous competitions.
A French restaurant with excellent use of Japanese ingredients
A single-family restaurant where the owner/chef handles everything from ingredient procurement to cooking and service. Kyotanabe French uses plenty of freshly harvested vegetables from the surrounding area and incorporates ingredients unique to Kyoto, such as senmaizuke and Ikkyuji natto, into orthodox French cuisine, giving it the essence of Japan.
A pioneer in making matcha a “cooking” A long-established Kyoto restaurant that shines with creativity
Established as a tea wholesaler in 1916, this restaurant has been specializing in matcha dishes since 1919. The course was created as a typical Uji dish, starting with matcha tofu and ending with dessert. The types of matcha and tencha can be changed depending on the menu, allowing you to fully enjoy the delicate flavor.
Assortment of products that allow you to enjoy the flavor of freshly dug bamboo shoots all year round
Our signature products include boiled vacuum packs, tsukudani, and bamboo shoot rice mixes, which are made in the Nishiyama Hills, a famous bamboo production area, so that you can enjoy the taste and texture of Kyoto bamboo shoots, which are only available in season all year round. The ``Kyoto Bamboo Shoot Kaiseki'' made using special freezing technology and the currently popular ``Komeyu'' are also popular.
A famous restaurant where you can enjoy bamboo shoots from Kyoto all year round, with Kyoto bamboo shoots as the main character.
Their specialty is ``Takenoko Sugata Sushi,'' which is made from Kyoto-grown bamboo shoots that are white in color and have little astringency, and are made into sushi while preserving their lovely shape. During the season, you can also enjoy a kaiseki meal made with bamboo shoots. You can also order side dishes made with bamboo shoots, bamboo jelly filled with bamboo shoots, ice cream with bamboo shoots, etc.
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