Kyoto cuisine can be said to be the origin of Japanese cooking today. Prepared with the most delicate ingredients and subtle flavours brings out the best of Kyoto Cuisine. Various vegetables raised in the nutritious clay grounds of Kyoto’s outskirts are the essence of authentic Kyoto cuisine. Also, with the ocean being far from the area, there were lots of innovative alternatives to bring in fresh seafood and pickles. Fortunately, this effort has sourced the original delicacy we know as Kyo-ryori today.