Japanese cuisine

Finely presented and delicious, the food of Japan is all about subtle and varied flavors. It can be broadly categorized into three groups.
The ancient aristocracy used the tea ceremony to develop kaiseriryori, a series of sophisticated dishes organized by cooking method, from an appetizer to sashimi, a simmered dish, a grilled dish, a fried dish, a steam-cooked dish and a dish marinated in vinegar. After this elaborate meal comes rice, miso soup, pickles and finally sweets.
Buddhist monks created shojin-ryori, boiled vegetarian stews that are sometimes served with tofu. For everyday meals, people prepare obanzai-ryori, a series of small and diverse dishes. They´re often enjoyed at kawayuka, a summer pastime where people sit at tables on platforms above the river to beat the heat.
In the wintertime, people have lunch or dinner inside where it´s warm (and always relatively early, as in the United State), sitting zashiki style (removing your shoes to sit on the floor or a cushion around a low table) or in traditional Western style, in booths or in a common dining room. You can eat with chopsticks and a spoon (yes, you´re supposed to slurp the soup and bring the dish to your mouth) or with Western uttensils. The best restaurants are found in the neighborhoods of Gion, Pontocho and near the city`s central railway station, with classic and modern takes on the traditional, both minimalist and grandiose.
Whatever your taste, Kyoto captures the imagination and conquers the soul. Discovering its mystery is a unique experience for everyone.