Kyoto Cuisine Kyoto Culinary Museum and Cooking Center

「京の食文化」京の食文化ミュージアム・あじわい館

Kyoto is full of tangible cultural assets, both World Heritage sites and those recognized by the Japanese government.

In addition, the city is justly famed for its less than tangible assets.

Among them is Kyoto cuisine, which traces its roots to the Japanese royal family and aristocrats that populated the city for a thousand years until 1868.

At the city's Kyo no Shoku Bunka Museum Ajiwai Kan (Kyoto Culinary Museum and Cooking Center), there are permanent exhibits, rotating exhibitions, and cooking classes.

For cyclists, it not far from Mibu Temple or Kyoto Station, on the west side of Tambaguchi Station.

Information

Admission is free.
Hours: 8：30 - 17：00　
Closed on Wednesdays
TEL：075 321 8680　


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Kyoto Cuisine Named an Intangible Cultural Asset

京料理、無形文化財に　「瓢亭」当主を認定、全国初

Kyoto's traditional cuisine - in Japanese, "Kyoryori" or "Kaiseki" - has been named an Intangible Cultural Asset by the Kyoto prefectural government.

One of the chef's premier purveyors of such cuisine, Eiichi Takahashi (pictured), the fourteenth generation chef at the Michelin Guide three-star restaurant Hyotei, was was of those recognized by the government.

Other examples of Inangible Cultural Assets include washi paper, weaving, pottery, metal work, glass work, and Japanese dance.

Kyoto's traditional dining traces its roots to the court, which was until the 1860s located in Kyoto. Its history is some 400 years old.

Today, the best known restaurants are mainly in Gion or Arashiyama.

©Photo Kyoto Shinbun

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