Overview
The origins of the local sushi, which does not use raw fish and places importance on the rice, lie in mackerel sushi. The fish needed to be salted to prevent spoilage on its journey to landlocked Kyoto. So, to balance its saltiness, the mackerel was paired with sweet vinegared rice. The sushi catered to special occasions and the entertainment districts emphasizes presentation, so it is prepared to sate diners' eyes and palates. Discover the chefs who have elevated Kyoto sushi to an art form.
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7 - 1Sagano: A Sense of Transience in an Age-old Retreat January 17, 2019 -
7 - 2Modern Civil Architecture: A Strikingly Eclectic Heritage February 07, 2019 -
7 - 3Kyoto's Bakery Culture: Testament to the Ancient Capital's Modernity February 21, 2019 -
7 - 4The Minamiza Theatre: In the Spiritual Home of Kabuki March 28, 2019
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7 - 5Kyoto Storefronts: Enticements to Enter Within April 04, 2019 -
7 - 6Amida Buddha: Prayers for Guidance to the Pure Land May 16, 2019 -
7 - 7Kyoto-style Sushi: Artful, Beautiful and Delicious June 20, 2019 -
7 - 8Kyoto Toys: Elegant Amusements That Inspire Delight July 04, 2019 -
7 - 9Family Crests: Pedigree in the Ancient Capital August 01, 2019 -
7 - 10The Modern Flower: Old Meets New in Arrangement October 10, 2019 -
7 - 11Randen: The Streetcar Close to Residents' Hearts October 31, 2019 -
7 - 12Kyoto Markets: Places of Worship Bring People Together November 07, 2019 -
7 - 13Awata Matsuri: An Ancient Festival Revived December 05, 2019