Resort Glamping.com
Nationwide (Hokkaido, Tohoku, Kanto, Koshin, Kansai, Tokai, Chugoku, Shikoku, Kyushu, Okinawa)
Resort Glamping.com
Nationwide (Hokkaido, Tohoku, Kanto, Koshin, Kansai, Tokai, Chugoku, Shikoku, Kyushu, Okinawa)
June 9, 2026
Many travelers planning a trip to Kyoto in 2026 tend to focus their itineraries on shrines, autumn foliage, and ancient temples, but sometimes overlook Kyoto's cuisine and accommodation plans. As Japan's thousand-year-old capital, Kyoto boasts a depth and richness of food culture that far surpasses that of typical tourist cities. The same bowl of broth or the same block of tofu can be transformed into an exquisite feast in Kyoto. This guide systematically introduces the charm of Kyoto's cuisine, starting with its cultural background, and covering must-try Kyoto dishes, Kyoto Nishiki Market cuisine, area-specific cuisine, and seasonal Kyoto cuisine.
table of contents
The uniqueness of Kyoto's cuisine stems from three conditions that have been accumulated over many years.
First and foremost is the water. The groundwater in the Kyoto Basin is soft, has a pure sweetness, and has nurtured ingredients such as the famous tofu, yuba (tofu skin), sake, and Japanese sweets.
The second is the imperial court and temples. Since the Heian period, Kyoto has long flourished as the capital, and the "court cuisine" of the imperial court and the "vegetarian cuisine" of Zen Buddhist temples influenced each other, laying the foundation for a food culture that emphasizes presentation, layers of flavor, and seasonality.
The third factor is Kyoto's geographical location inland. Because Kyoto is not on the coast, it is difficult to obtain fresh seafood, which has led to the development of preservation techniques such as dried goods, pickles, and mackerel sushi. In addition, seasonal vegetables known as "Kyoto vegetables" have come to occupy an important position.
These three conditions have shaped Kyoto cuisine, creating a style characterized by "broth as its framework, seasonal ingredients as its soul, and moderation as its dignity." When dining in Kyoto, prioritizing precision and refinement over quantity will allow you to truly appreciate the value of Kyoto cuisine.
Dividing Kyoto's culinary offerings into representative categories makes it easier to choose which ones to include in your itinerary. The table below summarizes the characteristics of each Kyoto culinary category and who we recommend them to.
| Kyoto Cuisine Category | Kyoto's Characteristics and Representative Cuisine | Recommended Targets |
|---|---|---|
| Kaiseki/Kyoto cuisine | A multi-course seasonal meal featuring a wide variety of dishes. Emphasis is placed on knife skills and presentation, and some courses offer seating on riverside terraces ("noryo-yuka"). | Anniversary, Kyoto Deep Dive Experience |
| Simmered tofu | A specialty of the area around Nanzenji Temple. A delicate and elegant dish featuring tofu made with soft water, enjoyed with broth. | Vegetarians, those who prefer lighter flavors |
| Vegetarian food | Vegetarian cuisine served at temples. Dishes that do not use meat or eggs, focusing on yuba (tofu skin) and Kyoto vegetables. | Vegetarianism, Kyoto cultural experiences |
| Mackerel sushi | Salt-cured mackerel pressed into sushi, a representative example of Kyoto's inland preserved food culture. | I love sushi |
| Kyoto Uji Matcha | Japanese sweets such as matcha warabi mochi and nama yatsuhashi | Sweets lover, souvenir |
| 京野菜料理 | Dishes using Kujo leeks, Kamo eggplant, etc. | Health conscious, seasonally oriented |
When discussing the charm of exploring Kyoto's culinary scene, Nishiki Market is an absolute must-see. Located on Nishikikoji Street, Nishiki Market stretches for approximately 390 to 400 meters from Teramachi Street to Takakura Street. With over 100 shops, it has long been known as "Kyoto's kitchen." Official records show a history of approximately 400 years, and its origins can be traced back even further to the culture of selling fish.
This is the perfect place to experience Kyoto vegetables, pickles, yuba (tofu skin), and Kyoto's local snacks all in one place.
However, eating while walking is strictly prohibited in Kyoto's Nishiki Market. Many shops either provide designated eating areas or ask customers to eat on the spot and leave. Some shops also have indoor seating. To maintain order and cleanliness in the market, visitors should eat in designated areas and return their trash to the shops.
Gion is Kyoto's representative geisha district, home to many high-end Kyoto restaurants, tea house sweets shops, and renowned kaiseki restaurants. Tokuya's warabi mochi near Hanamikoji Street and sweets shops around Yasaka Shrine are all within walking distance.
Gion is ideal for a kaiseki (traditional multi-course Japanese) dinner, allowing you to enjoy both the atmosphere and the cuisine. However, prices are relatively high, so advance reservations are recommended.
Kyoto's Arashiyama is known for its natural scenery, and its offerings mainly consist of street food, yudofu (boiled tofu), and matcha sweets. Around the bamboo grove and Togetsukyo Bridge, you'll find many shops selling matcha soft serve ice cream, croquettes, and dango (rice dumplings).
Kawaramachi is a central area in Kyoto City for dining and shopping, offering a wide variety of options from reasonably priced izakayas to mid-range Kyoto cuisine restaurants.
Nearby Pontocho is a narrow, cobblestone alley lined with bars and restaurants. At night, it takes on a unique atmosphere, and some shops along the Kamo River offer riverside seating during the summer, making it a place to experience Kyoto's summer food culture.
| Kyoto area | The positioning of Kyoto cuisine | Kyoto Representative |
|---|---|---|
| Gion/Higashiyama | High-end Kyoto cuisine and tea house sweets | Kaiseki cuisine, warabi mochi, matcha |
| Arashiyama | Light snacks and boiled tofu to enjoy the scenery | Simmered tofu |
| Kawaramachi | The city center offers the widest range of options. | Izakaya (Japanese pub), Kyoto cuisine |
| Pontocho | Nighttime cobblestone alleys and riverside terraces | Kyoto cuisine, bars |
| Nishiki market | Kyoto's kitchen and street food | Tamagoyaki (Japanese rolled omelet), pickles |
Kyoto's seasonal cuisine features menus that change significantly with each season. Knowing about the seasonal ingredients available will enhance your culinary experience during your trip.
Spring: Bamboo shoots and wild vegetables, as well as cherry blossom mochi and other cherry blossom-themed Japanese sweets, will be available as limited-time desserts. The kaiseki (traditional multi-course) meal will focus on bamboo shoot dishes.
Summer: Pike conger eel is a representative summer delicacy of Kyoto. Pike conger eel sushi and pike conger eel hot pot are commonly seen. The riverside terraces in Pontocho and along the Kamo River are also open during this time.
Autumn: Matsutake mushrooms and chestnuts are in season. Matsutake mushroom soup in an earthenware pot is a representative dish of high-end Kyoto cuisine in autumn. The demand for matcha sweets is also at its highest during the autumn foliage season.
Winter: Crab and pufferfish are in season. Yudofu (boiled tofu) and hot pot dishes are especially popular.
Keihoku-cho, known as "Forest Kyoto," has long been loved by people as another area that supports the history of Kyoto. This land, which nurtures the headwaters of the Hozugawa and Katsuragawa rivers, is surrounded by nature that changes with the seasons, and a private, all-inclusive space stands quietly beside the clear stream.
Each guest room features a spacious living area, a convenient kitchen, and a private dining area with views of the pristine stream. Guests can also enjoy a relaxing bath while overlooking the stream from their room.
For dinner, you can enjoy thick-cut sirloin steak made with Kyoto Wagyu beef and charcoal-grilled eel.
The itinerary includes a daytime tour of Kyoto city, visiting Kiyomizu-dera Temple, Nishiki Market, and the gourmet route of Arashiyama, followed by a trip to Keihoku-cho in the afternoon for RETOUR KYOTO.
We recommend staying overnight. In the evening, you can enjoy a BBQ in the private dining space, have breakfast the next morning, take a walk, or leisurely head back to Kyoto city.
By bus
From Kyoto Station
From JR Kyoto Station, take the JR Bus to Shuzan, which takes approximately 1 hour and 20 minutes.
From Shuzan, take the "Keihoku Furusato Bus" to Haiyaguchi, which takes about 25 minutes.
URL:https://www.resort-glamping.com/accommodation/retour-kyoto/
Kyoto cuisine emphasizes moderation, seasonality, and dashi (broth), with representative dishes being kaiseki (multi-course Japanese meal) and yudofu (boiled tofu). Osaka cuisine emphasizes volume and the atmosphere of the city, with representative dishes being takoyaki (octopus balls) and kushikatsu (deep-fried skewers). The former has a delicate flavor, while the latter has a more down-to-earth taste.
If you prioritize saving money, it will cost around 3,500 to 6,000 yen per day. If you want to enjoy a good balance, it will cost around 8,000 to 14,000 yen. If you include a Michelin-starred kaiseki meal, it may cost around 20,000 to 40,000 yen per day. This varies depending on the restaurant and time of day.
Kyoto's temple vegetarian cuisine and yudofu (boiled tofu) are very suitable for vegetarians. However, since traditional broths often contain bonito flakes, strict vegetarians should check the ingredients with the restaurant and prioritize restaurants that clearly state they serve vegetarian cuisine.
Each season offers its own limited-time ingredients. In spring, you can enjoy bamboo shoots and cherry blossom-flavored Japanese sweets; in summer, conger eel and riverside dining; in autumn, matsutake mushroom dishes; and in winter, crab and boiled tofu. We recommend choosing your departure month to match the seasonal ingredients you want to eat.
The appeal of Kyoto cuisine lies not only in the taste but also in the culture itself.
You can enjoy Yudofu (boiled tofu) at Nanzenji Temple and Arashiyama, experiencing Kyoto's temple culture. In Gion, you can savor Yuba (tofu skin) and Kyoto-style Kaiseki cuisine, experiencing the food culture of the ancient capital.
For your first independent trip to Kyoto, I recommend starting with ramen, beef cutlets, matcha sweets, and yudofu (boiled tofu). On your second or third trip to Kyoto, try savoring Kyoto-style kaiseki cuisine, yuba (tofu skin) dishes, and riverside dining.
*This column was created based on information as of June 2026.Please check the official website for the latest information on each facility.
He is an editor at Resort Glamping.com, a glamping-focused media outlet visited by approximately 100 million people a month. He has written over 150 articles introducing glamping facilities and experience reports, and is involved in a wide range of glamping facility services, from planning and development to operation and customer acquisition consulting.
