Tasting the Seasons of Kyoto

The beauty of Kyoto's four distinct seasons are celebrated in images of exploding cherry blossoms, lush green moss gardens, fiery autumn foliage, and snow-blanketed temples. Beyond the natural beauty of Kyoto is its remarkably distinct cuisine based on seasonally available ingredients. Meet your host, Eric, at the first venue of your multi-course experience. After learning about seasonal ingredients, enjoy your first course of seasonal dishes and become familiar with the type of sake that goes best with it. After a relaxing time at the first venue, Eric will lead you to another of his favorite restaurants to sample more seasonal dishes in another chic location, again paired with Japanese sake. Throughout the evening, Eric shares fascinating and useful information about Kyoto cuisine which will add to your dining experience through your stay in the city. The seasonal menu changes around May/June and Oct/Nov; enjoy a completely different experience at least twice a year.

Kyoto's restaurant scene, built on the foundations of traditional cuisine serving emperors and lords, has evolved through the centuries to become one of Japan's, and perhaps the world's, most diverse culinary experiences. Eric will introduce you to basics of Kyoto cuisine, including its core ingredients, history, and evolution over time. Discover some of Kyoto's hidden gems of the restaurant universe while expanding your palette. Additionally, learn the nuances of different types of sake and how they pair with foods from different seasons. Eric will also describe various types and brands of sake and their key characteristics. From edible wild plants to sweet river fish in Spring and Summer to simmering hot pots and hearty stews in Autumn and Winter, the change of the seasons introduces completely new flavors and textures to Kyoto's cuisine. Additionally, taste the flavors of the famous sake brands produced in Kyoto and beyond, and learn how to pair sake with various types of foods.

Originally from Toronto, Canada, Eric has been living in Kyoto for over 22 years. He first came to Kyoto to complete his Master’s degree in Japanese Art History and now works as a teacher and translator. Since 2022, he has been running a monthly pop-up restaurant, serving Cantonese-inspired dishes. Well connected with the art and culinary communities in Kyoto, he is eager to share this wonderful city with visitors.

A hand towel because not all restrooms in Japan provide towels. An appetite and a sense of adventure.