Registered Intangible
Cultural Properties

KyotoCuisine
京料理

Culinary Culture Nurtured in Kyoto

About
Kyoto Cuisine

Starting from the Heian period, Kyoto's culinary culture has evolved into many forms,cultivated by the developing city and the changing seasons. Its long history has beenpreserved in the city of Kyoto through Ryōtei (luxurious traditional restaurants that specialize
in seasonal dishes), Kappōten (counter-style restaurants where customers order directly fromthe chef), and Shidashi (catering services), to the point that it has become one with daily life in the region.
In 2022, Kyoto Cuisine was designated as one of Japan's Registered Intangible Cultural Properties.

The Three Pillars of Kyoto Cuisine
The proprietors, chefs, and Okami & Nakai all play their respective roles, working
in unison as the three pillars that uphold the Kyoto Cuisine experience.
Given that a central component of Kyoto Cuisine is the dedication towards
hospitality, its style has been refined through feedback from customers provided bytheir direct communication with the individuals that make up each of the three pillars.

TheThree Pillars

Proprietors
The proprietor oversees all aspects of management and operation of
the establishment, which includes selecting ingredients and creating
the menu, choosing the suppliers and tableware, and planning the décorand service as a whole. The proprietor also serves as the overall
coordinator for hospitality.

Chefs

Okami & Nakai

The chefs create dishes utilizing techniques specific to eachdish and ingredients that are unique to Kyoto (Kyoto vegetables,pike conger, tilefish, freshwater fish, etc.).
The dishes are also presented in a way that reflects theseasons and events that take place throughout the year byusing Kyoto-specific techniques and cultural elements withthe tableware and customs in mind.

SPRING 春
Spring Hassun

春の八寸

夏

AUTUMNSUMMER
Gion Festival Hassun

祇園祭の八寸Photography: KUMA Masashi

冬

秋

Simmered Vegetable Stew

WINTER
た煮き合わせDuck Dumplings in Icy Pond

鴨真丈薄氷仕立て

Okami and Nakai
Okami and Nakai (senior and junior serving staff)
are in charge of providing general customer service,
as well as setting up the rooms with decorations like"tokokazari" (hanging scrolls, flowers, and ornaments)that are appropriate for the occasion and season.
For guests dining in "zashiki" (Japanese tatami) rooms,
they also communicate with the kitchen so dishes canbe served with the proper timing, adjustments can bemade so that guests can enjoy their meals more
comfortably, and so they can explain the cuisine anddecorations as needed.
Photography: YAMAGATA Shuichi (Proprietors, Chefs, Okami and Nakai), SAITO Akira (Title, The Three Pillars, Chefs)

Registered Intangible Cultural Property: Kyoto Cuisine
Since the Heian period (794 -1185), Kyoto has been a politicaland cultural hub of Japan, contributing tremendously to thedevelopment of the nation's culinary culture. Throughout this,the integration of preparation, presentation, and hospitality
gave rise to what has been designated as "Kyoto Cuisine",a culinary art that embodies the unique culture of Kyoto
through food.

1. Characteristics of Kyoto Cuisine
To understand the culinary philosophy of Kyoto, it is important to consider
its place among the multivarious culinary arts of Japanese cuisine as a whole.
At the heart of all Japanese culinary styles are a common set of cooking techniques upon which eachindividual form (Cha-Kaiseki, Buddhist vegetarian cuisine, etc.) or regional style (Edomae cuisine,Kaga cuisine, etc.) has developed its own techniques of expression—the unique characteristics ofKyoto Cuisine being an example of the latter.

2. The Expression of Kyoto Cuisine
Practitioners of Kyoto Cuisine adhere to the following tenants when expressing the essence of Kyoto
through their food:A. Capturing and conveying Kyoto's traditions, customs, and natural scenery.
B. Upholding the standards of moderation and dignity, consistent with Kyoto's traditional sense of beauty.
Every aspect from the selection of ingredients and menu items, to the overall ambiance of the venue,
is considered with careful regard to these key points in order to both preserve and express the seasonal
culture and customary practices of Kyoto. For example, ayu (sweetfish) dishes are served to match thehanging scrolls of ayu in May, and in July, hamo (pike conger) dishes are used to match illustrations ofthe Gion Festival. Even the tableware with which food is served is considered part of the meal, and theatmosphere of the venue is also arranged to accommodate each individual guest's needs.

3. The Pillars of Kyoto Cuisine
Practitioners of our culinary art consist of three groups or "pillars": proprietors, chefs, and Okami & Nakai.
Proprietors are in charge of the entire service, including the menu, overall ambiance of the venue, andensuring that guests feel welcome. The chefs prepare Kyoto-style dishes with local ingredients (Kyotovegetables, pike conger, etc.) using techniques specific to Kyoto cuisine. The Okami and Nakai, female
serving staff, senior and junior respectively, then provide guests with exceptional hospitality in line withthe cultural values of Kyoto.
In these ways, Kyoto Cuisine shows its historical significance as a living part of our culture, as well as
its value as an art form.

Registration Criteria
1. Entertain guests by expressing the culture of Kyoto through cuisine.
2. Represent the culture of Kyoto by preserving the following points:
A. Conveying Kyoto's traditions, customs, and natural scenery.
B. Upholding the standards of moderation and dignity, consistent with Kyoto's
traditional sense of beauty.
3. Demonstrate the cuisine and venue, as well as provide exceptional hospitality.
4. Showcase the unique cultural aspects of traditional Kyoto Cuisine.
5. Offer guests an experience in Kyoto's cultural values expressed through the cuisine
and ambiance of the venue, all with exceptional hospitality.

Cultural Policy Office, Department of Culture and Sports,
Kyoto Prefectural Government
Yabunouchi-cho, Shinmachi-nishi-iru,
Shimodachiuri- dori, Kamigyo-ku,
Kyoto-shi, Kyoto 602-8570, Japan
WebsiteReference: Scan for a report from the Council for Cultural Affairs on the status of "Kyoto Cuisine" as a Registered Intangible Cultural Property.
Photography: SAITO Akira (Front Cover Top), YAMAGATA Shuichi (Front Cover Bottom, Back Cover)