Experience Kyoto's food culture through 365 days of "authenticity" in January and February

Leaf KYOTO Experience Kyoto's food culture through 365 days of "experiencing the real thing" in January and February.

2023.1.16 PR

“Touch the real thing” Kyoto food culture experience project -KYOTO 365-

Experience Kyoto's food culture through 365 days of "experiencing the real thing" in January and February.

The "KYOTO 365" project will be held in January and February 2023, featuring hands-on food courses at long-established ryotei restaurants that have been in business for several hundred years and famous restaurants that have been awarded three Michelin stars in the Michelin Guide for 14 consecutive years. Visitors can enjoy the essence of Kyoto's cuisine and culture, elaborately presented by famous restaurants.

The "Kyoto Ryori Meisho-kai" was established in 1955 by a group of Kyoto chefs to develop Japanese cuisine and to pass on the tradition and prestige of Kyoto's food culture to the next generation. KYOTO 365" is a program created by the association with the theme of "experiencing the real Kyoto 365 days a year," creating opportunities for people to experience not only Kyoto's food and culture, but also the "real Kyoto" that even locals have never experienced before, and presenting it in a way that meets the needs of today.

Ten plans will be presented by the ten restaurants participating in this year's KYOTO 365. Each plan has a different restaurant and theme, making it a meaningful cultural heritage project that will serve as a learning experience for visitors.

January 12 (Thu) / "An Excellent Time to Learn about the History and Food Traditions of the Gion Festival" by [Nakamura-Ro
Friday, January 13: "Learning about Modern SDGs from Onmyochishin Ryotei Culture" by KYOTO RYOKURIKI KINOBU
Saturday, January 14 / "Experiencing History and Cuisine in Japan's Oldest Hanamachi" by [Shimabara Otobumi].
Tuesday, January 17: "Experiencing the Profound World of Tea Ceremony at a Restaurant Specializing in Chakaiseki" by [Sanyu-i].
Friday, January 20: "Enjoy a wine-pairing kaiseki dinner accompanied by Kyoto cuisine" by Kyoto Cuisine Honkeitan Kumamoto Branch Saturday, January 21: "Learn the essence of chicken cuisine rooted in Kyoto" by Kyoto Cuisine Tori Yone
Monday, January 23: "Kyo-kaiseki to be enjoyed at a teahouse in Gion Koubu" by [Gion Masubai] and [Kyo-kaiseki Minokichi Honten Takemorou].
Friday, January 27 / "Tempura no Tenki" in Nishijin by [Kyoto Cuisine, Tempura Tenki
Sunday, January 29: "Unraveling the Essence of Kyoto Cuisine and the Spirit of Hospitality" by [Kikunoi Honten
February 5 (Sun) / "Nishijin Buriaritabi with Cultural Envoys from the Agency for Cultural Affairs" by Kyoto Cuisine Manshige

Reservations must be made by 3:00 p.m. on the day before the tour. Fees vary according to each course (20,000-25,000 yen per adult). For details, please contactSpecial sitePlease check with the

“Touch the real thing” Kyoto food culture experience project -KYOTO 365-

Touching the real thing: Today's Shokubutsu Bunka Taiken Project, Kyouto 365
Period / Thursday, January 12, Friday, January 13, Saturday, January 14, Tuesday, January 17, Friday, January 20, Saturday, January 21, Monday, January 23, Friday, January 27, Sunday, February 29, and Sunday, February 5, 2023
Amount / 20,000-25,000 yen per adult (varies depending on the course)
reservation/Special siteuntil 15:00 on the day before the event.
Planning/Kyoto Culinary Meiyo-kai
Inquiries/ JTB Corporation Kyoto Purchasing and Sales Center 075-365-3124 (weekdays 10:00-17:00)

*Please note that the information contained herein is subject to change without notice.
*Since this site uses automatic translation, the translation may differ from the original Japanese content.

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