Bamboo grove and the Hozugawa river bend on Kyoto's western edge. Tenryu-ji's shojin-ryori room sets the tone; Kitcho still runs the gold standard of kaiseki.
Top-rated food experience in Kyoto
Award-Winning Authentic Ramen Making Experience in Kyoto
Order Hitsumabushi served three ways with dashi tea-pour finish
A Michelin-listed unagi specialist on the main Arashiyama lane since 1967, rebuilt 2009. Steamed-then-grilled Kanto-style, with a generations-deep tare.
Order Yuki shojin set with the temple's signature sesame tofu
Bib Gourmand-listed shojin-ryori inside Tenryu-ji's precinct in Arashiyama. Three-course set lunches eaten facing the temple's Sogen garden.
Three-Michelin-star kaiseki on the Hozugawa river bend in Arashiyama, Kyoto, run by chef Kunio Tokuoka in a sukiya-style garden tatami room.
Order Five-plate obanzai assortment with simmered yuba
A small obanzai room near the Arashiyama tram in Kyoto, dinner-only and locals-favoured. Yuba simmer, Kyo-yasai plates, the chef-owner runs the room solo.
Order Kujo negi ramen with extra menma
An Arashiyama ramen shop in Kyoto near Togetsukyo Bridge. House Kujo-negi green-onion ramen, served at a tree-shaded outdoor counter from 11:00.
