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Flavorful Kyoto-style kaiseki-ryori cuisine that goes back to the basics
As Japan’s ancient imperial capital and a cultural powerhouse through the ages, Kyoto is one of the pioneers of "kaiseki-ryori" haute cuisine. Kyo-kaiseki, as its particular style of "kaiseki-ryori" is called, draws upon the area’s own culinary approaches and techniques, and emphasizes the use of light, subtle seasonings to bring out the natural flavors of fresh, seasonal ingredients. This minimalistic approach is the guiding principle behind the Michelin-starred Jiki Miyazawa, an homage to Kyo-kaiseki cuisine that’s located near Nishiki Market, nicknamed the “kitchen of Kyoto.”
Don’t be fooled by Jiki Miyazawa’s austere interior and the relatively simple presentation of its dishes. Whether it’s fresh seafood or high-grade Kyoto vegetables, each dish is meticulously prepared with a multitude of techniques to highlight its flavor. Perfected by Chef Masato Miyazawa over a course of three years, the restaurant’s shining star is its "yaki-gomadofu": grilled sesame tofu drizzled with salt-and-honey sauce and sesame seeds. Its melt-in-your-mouth texture and burst of all-natural flavor is simply divine — as numerous diners and the Michelin Guide itself can attest.