Hard4 hours
Where it comes from
Kyoto's Kifune-Kurama region is renowned for Kaiseki, reflecting the city's historical roots in Zen Buddhism and the tea ceremony.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Select seasonal ingredients to emphasize freshness and balance.
- 2
Prepare a clear dashi broth as the foundation.
- 3
Craft each dish with precision, from sea bream sashimi to delicate yuba wraps.
- 4
Incorporate tofu and shiitake in simmered dishes.
- 5
Serve matcha tea ceremoniously to conclude the meal.
