FUFU Kyoto
CONTEMPORARY

THE RYOKAN COLLECTION

THE RYOKAN COLLECTION
CUISINE
Cuisine
The kaiseki of Kyoto is simultaneously one of the oldest and youngest cuisines in Japan. From the days when the city was the imperial seat comes the traditional philosophy of presenting local ingredients like the heirloom vegetables known as kyoyasai at the peak of flavor. More recently, Kyoto’s international popularity has attracted chefs interested in fusing this ancient haute cuisine with the best of global dining. This exquisite marriage of old and new is embodied at Ihoto, resulting in creative dishes like kyoyasai topped with shrimp and firefly squid in an ajillo-style anchovy sauce, while sumibiyaki charcoal grilling at the table brings bold presentation and rich, smoky flavor to classics like kurage wagyu.