Uozuya

A procession of dishes that linger in the diner’s memory. Seasonal flavours are used in generous measure, such as Japanese pepper flower, pike conger, matsutake mushrooms and crab. Preparation methods, whether that be grilling, boiling or more, are astutely tailored to each ingredient, showcasing its qualities from every angle. This talent for bringing out the best in food is born of long years of experience. A favourite haunt of the literati, the Uozuya sign calligraphy is by essayist Masako Shirasu.

A tight, seasonal procession of kaiseki dishes that shifts with Kyoto’s market calendar. Cooking is method-led, grilling, boiling and other techniques chosen to show each ingredient from more than one angle. A long-time haunt of writers and artists, the shop sign’s calligraphy is credited to essayist Masako Shirasu.

Hamo (pike conger) Matsutake Crab Ayu (sweetfish) Japanese pepper flower (hana sansho)

Omakase kaiseki course, ¥33,300 per person (listing price). Dinner 17:00 to 22:00, closed Sundays. Small counter-style room, shoes off, cash only, about 10 seats.