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The Depth of Dashi – The Key to Japanese Cuisine
The Profound Depth of “Dashi” in Japanese Cuisine Many people associate “dashi” solely with katsuobushi (dried bonito flakes), but...
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Various information about Matsui
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About Kaiseki
Recently, we have seen a significant increase in the number of overseas customers who wish to experience Kaiseki dining at our restaurant. Japanese cuisin...
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Regarding vegetarian and vegan
Have you ever felt unsure about what to eat as a vegetarian or vegan at a typical restaurant in Japan? Japanese cuisine often uses bonito flakes as a base...
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The Gojo-zaka pottery festival
On 7 August, which was a holiday for our restaurant, we went to the Gojo–zaka pottery festival for the first time in 14 years. This pottery festival...
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Gion Festival begins
Since the beginning of July, musical practices for the Gion Festival began yesterday in many parts of the town. The Gion Festival lasts for a month from 1...
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The biggening of June, the Boshu/芒種 (meaning sowing of rice or wheat seeds) season of the 24 solar terms, and according to this old Japanese calendar, rice planting was taking place in the rice fields near our home.
Although it started to exceed 30 degrees Celsius during the day, at night, frogs sing all at once and the wind across the water is still a little chilly. ...
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distributed Ooharae-hitogata for the “Ooharae-shiki” to be held at Yasaka Shrine
It is already June, the turn of the year, and we have just finished the Japanese vacation called Golden Week. The neighborhood association of Tokusayama-c...
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Introducing Kaburaya Matsui: A Culinary Journey from Japan to the World
We are thrilled to announce the opening of Kaburaya Matsui, a Kaiseki restaurant nestled in the heart of Tokusayama-cho, Shimogyo-ku, Kyoto. Our owner, a...