Dining & WASHOKU japanese cuisine at Kyoto Garden Ryokan,Auberge, Yachiyo/Kyoto Inn,Hotel/Restaurant
Restaurant photosThe Kyoto Garden Ryokan Yachiyo began as a WASHOKU restaurant and is still respected as an exclusive restaurant serving the traditional Kyoto style of dining. Our restaurant, called Kyoto Garden Restaurant YACHIYO(Dining & Garden Yachiyo) is right next to our ryokan, and serves Japanese culinary art.
Kyoto Garden WASHOKU Restaurant RYOTEI Yachiyo
If dinner is wished to have, please request a front by 18:00 of the day.*SUSHI KAISEKI,Seasonal a deluxe course, and a luxury course,A vegetarian dinner courses: Reservaton necessary 1days prior.(Cancellations must be made by 3 days before the dinner day.)
Dining photosAt the Kyoto Garden Ryokan Yachiyo/Auberge, one highlight of the Ryokan is the Kaiseki(Japanese Traditional cuisine)dinng experince. Kaiseki began as a simple a meal served before a tea ceremony, since Kyoto is a mecca for Sado, or tea ceremony. Kaiseki has also evolved into an elaborate display of many types of seasonal foods,Tempura ,Sushi each served in their own seperate dish.The course of a kaiseki is cooked among 8 to12dishes. The number of plates is decide dy feeling of a season,foods,or chief. Kaiseki can be chosen through an standard course, a deluxe course, a luxury course,and a vegetarian dinner courses.The menu changes every day. You can enjoy various japanese food in Yachiyo.
Kaiseki courses more infomation>>
In Japan, there are many traditions and customs based on the changing of the seasons and Kaiseki expresses the best seasonal ingredients available, served according to refined aesthetics and from highly trained and skilled japanese chefs.
Individual dishes in Kaiseki are created and severed at exact conditions; the warm dishes are always served warm, and the cold dishes are served at the right temperature. That is why the Ryokan stresses being on time for dinner to experience this perfection.
Dinner of Yachiyo KAISEKI dinner from 7350JPN to 24150JPN.
At Ryokan Yachiyo, you can enjoy this superb Kaiseki experience, since we offer rooms with Kaiseki included. You can select to have your dinner in your room, or at our garden restaurant.
Dinner of Yachiyo WAGYU Beef dinner from 7350JPN to 24150JPN.
At Ryokan Yachiyo, you can enjoy this superb WAGYU Beef experience, since we offer rooms with Japanese cuisine included. You can select to have your dinner in your room, or at our garden restaurant.
The time of the dinner can be chosen from the time of onset at PM17:00,17:30,18:00,18:30,19:00,19:30.The room staff asks you the time of diiner.Reservation Assistance>>
Breakfast of Yachiyo 2100JPN.
Japanese style "Bento"Breakfast photosPlease note, all breakfasts are served at our garden restaurant.
The time of the bearkfast can be chosen from the time of onset at AM 7:30,8:00,8:30.
The room staff asks you the time of breakfast.Breakfast is served at garden restaurant.
What is WASHOKU Kyoto Cuisine?
What is the most important aspect of Kyoto Cuisine? The answer is in the artisitc expression of the seasonal beauty of foods. In Kyoto Cuisine, only the most selective fresh foods and ingredients are prepared. All tableware is carefully selected for their highest aesthetic qualities. Even the designs of the chopsticks are tastefully selected and respectful of the food being prepared and served.
In Kyoto Cuisine, the most important ingredient is Dashi broth made from kelp. Each restaurant has their own unique way of making Dashi broth and is carefully made over a long period of time. The most important ingredient in Dashi broth is water. The water in Kyoto is excellent and very good in making Dashi broth as the water is soft (less chemicals) when compared to the water of Tokyo.
Dashi broth is the base of every dish in our cuisine. At Yachiyo, every morning, we boil pure water with high quality Rishiri Kelp for nearly an hour. After taking the Rishiri Kelp from the water, the broths simmers without boiling. Then, Kezuribushi (flaked dried bonito) is added. Residue is removed to keep the Dashi pure, and after about 20 minutes left standing, the broth is filtered. It is time consuming, but is the secret of excellent Kyoto Cuisine.
What is kaiseki?
Kaiseki photosThe word kaisekioriginally had little todo with cooking or tea.The kaimeans "bosom"andsekimeans"stone," and the term comes from the habit of monks in training to carry a heated stone in their robes,the warmth of which was intended to stave off hunger. Over the years,the word came to mean light meals to ward off the pangs of an empty stomach.
The cuisine`s connection with tea began with Sen no Rikyu (1522-1591),the most renowed master of the tea ceremony. The hight caffeine content of the powdered green tea was almost too intense to drink on an empty stomach,so tea ceremony practitioners began serving snacks to better enable guests to enjoy their tea. Rikyu`s course was very simple at first--a bowl of miso soup and three side dishes--but the cooking became more elabolate as other side dishes were added.Although the style of kaiseki created in restaulants like yachiyo based on Rikyu`s philosophy,as chefs we must focus on our curomers`enjoyment of the food,so the structure of our courses differs greatly from the tea master`s. Today we distinguish brtween courses specifically for the tea ceremony --cha-kaiseki--and restaurant courses,known simply as kaiseki. There in another style,kyo-kaiseki,based on kyoto`s traditional local cuisine, including shojin-ryori vegetarian temple food. In a city as small as Kyoto,of course,we have seen much overlapping of kaiseki and these local dishes,so I would have to say my meals are part of the Kyo-kaiseki tradition.
Room Rates for the Limited Time Vaule Package
Room rates for the Winterr Season(From DEC 2013 through MARCH, 2014) are different from the regular rate.
Click here to see Winter Vacation Vaule Package room rates>>
Kyoto Garden Ryokan Yachiyo/Kyoto Inn,Hotel
Kyoto Garden Restaurant RYOTEI Yachiyo