Kyoto Summer Journey] Kyoto Cooking Experience to Taste the Depth of Dashi - A One-Day Feast Spun with Three Kinds of Dashi

• Date/Time: Saturday, September 6, 2025, 10:30 a.m. - 1:00 p.m. (scheduled to end at 1:00 p.m.)
  Venue: Kyoto Food Culture Museum Ajiwaikan
  Participation fee / 8000 yen
  Capacity / 32 people
  lecturer
  Kyoto Culinary Meiyo-kai
  Yoshinori Tanaka, Kyoto Cuisine Torihime
  ［The sixth generation owner of Kyoto Cuisine Torihime, established in 1888. His specialty is "mizu-taki" (boiled chicken in broth made from broth that has been passed down from generation to generation). Many repeat customers come from all over Japan for this dish.
  
  Yuichiro Araki, Uosanro
  The young owner (the next 10th generation) of Uosanro, a long-established restaurant founded in 1764 in Fushimi Ward. He is committed to the development of Kyoto cuisine based on his creed of "harmonizing" ingredients, techniques, and seasonings, not to mention his attention to ingredients such as water, Kyoto vegetables, and fresh fish.
  
  Mr. Ichimori Ueda, Osamu Yao
  He is the fifth generation of Yaoji, a restaurant specializing in vegetarian cuisine that has been in business for 155 years. The word "vegetarian cuisine" has a strong image of vegetables, but Yaoji does not simply serve vegetable dishes without using animal ingredients; rather, he draws out the full flavor of the seasonal ingredients of the time and continues to preserve his secret recipe.
  
  Target: Junior high school students and older
  
  Tasting and Tasting Details
  Tasting of each restaurant's special dashi (chicken, vegetarian, suppon)
  Collaboration lunch box by 3 stores limited to this day *Not available for take-out
  
  Registration for Cooking Classes
  Application / Online Payment ServiceSTORES.Apply (deposit) from
  Payment method: Credit card payment, PayPal, convenience store payment, bank transfer, carrier payment, Rakuten Pay
  *Check each STORES page for other details.
• https://www.leafkyoto.net/