• Umami in Washoku
  • Umami in Washoku
  • Umami in Washoku
  • Umami in Washoku
  • Umami in Washoku
  • Umami in Washoku
  • Umami in Washoku
  • Umami in Washoku
  • Umami in Washoku
  • Umami in Washoku
  • Umami in Washoku
  • Umami in Washoku

Umami in Washoku

A great variety of fresh food ingredients is available in Japan, with its regional diversity, clearly differentiated seasons and fertile soil. Washoku, Japanese cuisine, has a tradition of cherishing each season. With umami, chefs bring out the flavors of those seasonal ingredients. Keeping to tradition, they devote themselves to innovation. Please enjoy their umami dishes.

  • 1. Takeshi KAWANISHI, Chief Exective Officer & Chef of Hisago Zushi : CLEAR SOUP OF STEAMED LOTUS ROOT DUMPLINGS

    1. Takeshi KAWANISHI, Chief Exective Officer & Chef of Hisago Zushi : CLEAR SOUP OF STEAMED LOTUS ROOT DUMPLINGS

  • 2. Takeshi KAWANISHI, Chief Exective Officer & Chef of Hisago Zushi : STEWED BEEF SINEW AND RED KONJAK WITH SAKE

    2. Takeshi KAWANISHI, Chief Exective Officer & Chef of Hisago Zushi : STEWED BEEF SINEW AND RED KONJAK WITH SAKE

  • 3. Takeshi KAWANISHI, Chief Exective Officer & Chef of Hisago Zushi : SOBA, BUCKWHEAT NOODLES SERVED WITH SCALLION NANBAN SAUCE

    3. Takeshi KAWANISHI, Chief Exective Officer & Chef of Hisago Zushi : SOBA, BUCKWHEAT NOODLES SERVED WITH SCALLION NANBAN SAUCE

Chief Exective Officer &
Chef of Hisago Zushi

Takeshi KAWANISHI

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Born in 1976. He entered the culinary world at the age of 18 and apprenticed at a cuisine ryokan in Arima, Kobe in Japan. Since 2003, he has been serving as Director of Mokuba Inc. and as Master Chef of Hisagozushi.
He joined the Seiwa Shijyoryu, the Japanese Hochodo (the Way of Court Knives) and performed dedication rituals at Omi0jingu Shrine and the head Sanno Shrine, Hiyoshi Taisha. His specialty cooking uses ingredients from Shiga and Lake Biwa and he is dedicated to studying regional cultures as chef in partnership with governments and universities.

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Hisago Zushi
Hisago zushi serves Japanese cuisine, nigari sushi and Kansai traditional style sushi (bo-zushi). Founded in 1962. It started as a small restaurant and changed to a catering restaurant, a counter-bar style restaurant and a restaurant with private zashiki rooms along with the changing times. Starting in 2005, the restaurant has been serving cuisine and sushi based on local food and culture. In addition to saba zushi, the flagship sushi since its establishment, new original sushi such as “Biwa salmon trout sushi” and “Omi-beef maki” were added to the menu. It is serving “Lake country cuisine” which unites everything.

  • 1. Tetsuo TAKENAKA, Third generation owner of Traditional Kyoto Cuisine Seiwaso : MARINATED SHIITAKE MUSHROOMS AND KOMATSUNA

    1. Tetsuo TAKENAKA, Third generation owner of Traditional Kyoto Cuisine Seiwaso : MARINATED SHIITAKE MUSHROOMS AND KOMATSUNA

  • 2. Tetsuo TAKENAKA, Third generation owner of Traditional Kyoto Cuisine Seiwaso : QUICK PORK RIBS AND AUTUMN EGGPLANT STEW

    2. Tetsuo TAKENAKA, Third generation owner of Traditional Kyoto Cuisine Seiwaso : QUICK PORK RIBS AND AUTUMN EGGPLANT STEW

  • 3. Tetsuo TAKENAKA, Third generation owner of Traditional Kyoto Cuisine Seiwaso : SIMMERED SEABREAM

    3. Tetsuo TAKENAKA, Third generation owner of Traditional Kyoto Cuisine Seiwaso : SIMMERED SEABREAM

Third generation owner of
Traditional Kyoto Cuisine
Seiwaso

Tetsuo TAKENAKA

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Born in 1963 in Fushimi, Kyoto, Japan. Graduated from Doshisha University, he was trained at the traditional Japanese restaurant “Tsuruya” for three years. Then he took over his family’s restaurant “Seiwaso”. He also plays a lively part as a member of Japanese Culinary Academy (Nonprofit organization), disseminating information about washoku in the US, Spain, France, Italy, Vietnam and so on. In addition, he is dedicated to shokuiku, food education for members of society, including children centering on the umami taste.

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Traditional Kyoto Cuisine Seiwaso
The name Fushimi derives from a word meaning “abundant water,” and the area is blessed with sake breweries. Seiwaso started the business in Fushimi, and it celebrates its 61st anniversary this year. Their Kyoto cuisines are full of seasonal ingredients and umami-rich dashi. Customers can enjoy their delicious dishes in a traditional sukiya style of building. The chef sources traditional Kyoto vegetables from neighboring farms and obtains the finest seafood and other fresh ingredients both locally and from all over Japan.

  • 1. Mitsuru SAIKI, the owner chef of Kyo-ryori Jikishinbo Saiki : JAPANESE STYLE MARINATED SUMMER VEGETABLES

    1. Mitsuru SAIKI, the owner chef of Kyo-ryori Jikishinbo Saiki : JAPANESE STYLE MARINATED SUMMER VEGETABLES

  • 2. Mitsuru SAIKI, the owner chef of Kyo-ryori Jikishinbo Saiki : JAPANESE STYLE REI-MEN, COLD NOODLES

    2. Mitsuru SAIKI, the owner chef of Kyo-ryori Jikishinbo Saiki : JAPANESE STYLE REI-MEN, COLD NOODLES

  • 3. Mitsuru SAIKI, the owner chef of Kyo-ryori Jikishinbo Saiki : HAMO NOPPEI-JIRU STYLE

    3. Mitsuru SAIKI, the owner chef of Kyo-ryori Jikishinbo Saiki : HAMO NOPPEI-JIRU STYLE

the owner chef of
Kyo-ryori Jikishinbo Saiki

Mitsuru SAIKI

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Mitsuru SAIKI, the owner and chef of Jikishinbo Saiki, was born in Kyoto in 1968. He graduated from the Department of Political Science of the Faculty of Law at Doshisha University. Before working at his own restaurant, he apprenticed himself to Hitoshi MURAKAMI, who received the best modern artisan award. He acceded to the third-generation owner in 1999 and moved the restaurant to Shimogawara, near Gion in Kyoto. While actively working as the owner and chef, he got a master’s degree in agriculture from Kyoto University in 2009. He pursues the secret of deliciousness, seeking “what deliciousness is and how to develop tastier cuisine,” and he works very hard every day. He provides information from the standpoint of reviewing washoku scientifically at KYOTO SNT LAB. (http://snt.kyoto/) (Japanese)

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Jikishinbo Saiki
Jikishinbo Saiki is located in the Gion area, full of the atmosphere of Kyoto, an ancient and historical Japanese city. The owner moved from the north of Kyoto city in October 2009. You can taste delicious and fresh dishes in season in a gentle and quiet environment.

  • 1. Shingo SONOBE, the young owner of Yamabana Heihachi-Jaya : SESAME VINEGARED SPRING VEGETABLE AND WILD PLANTS

    1. Shingo SONOBE, the young owner of Yamabana Heihachi-Jaya : SESAME VINEGARED SPRING VEGETABLE AND WILD PLANTS

  • 2. Shingo SONOBE, the young owner of Yamabana Heihachi-Jaya : CLAM CLEAR SOUP

    2. Shingo SONOBE, the young owner of Yamabana Heihachi-Jaya : CLAM CLEAR SOUP

  • 3. Shingo SONOBE, the young owner of Yamabana Heihachi-Jaya : UMAMI-RICH RICE WITH SCALLOP AND CHOPPED GREEN VEGETABLES

    3. Shingo SONOBE, the young owner of Yamabana Heihachi-Jaya : UMAMI-RICH RICE WITH SCALLOP AND CHOPPED GREEN VEGETABLES

the young owner of
Yamabana Heihachi-Jaya

Shingo SONOBE

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Shingo SONOBE, the young 21st owner of Yamabana Heihachi-Jaya, was born in Kyoto in 1970. He graduated from university, trained at a Japanese restaurant for three years and then took over his family’s restaurant. Now while he works as manager and chef at his restaurant, he chairs the Food Education Curriculum of the Japanese Culinary Academy. He engages in various committees such as Kyoto Ryori Mebaekae Kai, a committee to Promote Food Education Curriculums to Learn About Japanese Cuisine, as director. Through his profession, he devotes himself to food education for children. He also works hard to improve culinary knowledge and skills and received a prize for excellent young craft workers from Kyoto City in 2006.

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Yamabana Heihachi-Jaya ーEstablished in Tensho era, in the end of 16th century. ー
Heihachi Tea House Inn, established in 1576, is located along the Takano River overlooking Mt.Hiei in the East.
In its Japanese garden you can enjoy cherry blossoms in Spring and colorful leaves of maple trees in Autumn.
At the entrance of Heihachi Tea House Inn stands four-hundred-year old Kigyumon Gate,which was transferred from a Zen Buddhist temple.
The waitresses, dressed in the same style as in old days, welcome you at the gate.