Oryori Mashita

A small shop curtain flutters along the Gion shopping street. Walk along the cobblestones sprinkled with water to a quiet location where you soon forget the noise of the high street. Seasonal ingredients and dining-ware weave together the beauty of Japanese cuisine. The menu of items connected to Japan’s festivals and ceremonies is part and parcel of Japanese culture. The sincerity behind everything from the appetiser to the tea puts the mind at ease, allowing diners to fully enjoy the flavours.

Seasonal Ingredient Focus

• Oryori Mashita emphasizes the use of carefully selected seasonal ingredients, allowing diners to experience the changing seasons through their dishes, which are both visually stunning and flavorful.

Hidden Location

• The restaurant is tucked away in a quiet alley, providing a serene escape from the bustling streets of Kyoto, enhancing the dining experience with a tranquil atmosphere.

Monthly Dessert Changes

• Each dining experience concludes with a unique dessert that changes monthly, crafted from the best local ingredients, showcasing the restaurant's dedication to seasonal culinary artistry.

Signature Ingredients

• Seasonal vegetables: Sourced from local Kyoto farms, these vegetables are selected based on their peak freshness and flavor, allowing the restaurant to showcase the essence of each season in their dishes.
• Fresh sashimi: The restaurant offers daily sashimi specials that change with the seasons, emphasizing the quality and freshness of the fish, which is often sourced from nearby coastal regions.
• Chimaki: A traditional rice dumpling wrapped in bamboo leaves, served during the summer months, highlighting the restaurant's dedication to seasonal and cultural authenticity.
• Handmade traditional Japanese confections: These desserts are crafted using the finest Kyoto ingredients, providing a sweet conclusion to the meal that reflects the artistry of Japanese sweets.
• Delicately crafted broths: Integral to many dishes, these broths are made using high-quality dashi, which is a fundamental element in Japanese cuisine, enhancing the flavors of the seasonal ingredients used in the kaiseki courses.