World-class Japanese cuisine
Washoku is a traditional Japanese food culture that is loved all over the world. Its characteristics are delicate flavors that make use of seasonal ingredients, beautiful appearance, and healthy balance. The cuisine reflects a heart that values gratitude and harmony with nature, and provides diners with a special experience.
Kyoto is known as the center of Japanese food culture. Among them, “Kyoto Cuisine Kawashige”, a pioneer of Kyoto’s itamae kappo, is an indispensable presence when talking about Japanese food culture. At Kawashige, each dish combines traditional Kyoto techniques with modern sensibilities to captivate the hearts of diners.
Kawashige’s cuisine is the crystallization of skills and aesthetics that bring out the best in carefully selected seasonal ingredients. For example, bamboo shoots and wild vegetables are used in spring, sweetfish and conger eel in summer, matsutake mushrooms and chestnuts in autumn, and crab and Kyoto vegetables in winter, and the flavors of each season are abundantly incorporated. Furthermore, Kawashige’s cuisine is not only flavorful, but also Kyoto traditions are alive in the dishes and presentation. The color and shape of the dishes enhance the appeal of the food, and with each dish you can feel as if you are looking at a work of art.
Enjoying Japanese food is more than just a meal; it is also a time to feel awe for Japan’s history, culture, and nature. A meal at Kyoto Cuisine Kawashige is a special opportunity to experience the essence of Japanese food. If you visit Kyoto, be sure to enjoy this world of food, where tradition and creativity are woven together.
Third generation owner of “Kawashige”
Raizo Asami
Our restaurant’s history dates back to 1942. The original “Kawashige” was started by my grandfather, Asami Shiro. Our restaurant was a pioneer of “Itamae Kappo” in Kyoto, and the first owner was a very unique and fashionable man for his time, wearing pink polo shirts as his work attire.
One dish worth mentioning is the now-famous full moon bento, which the first owner invented because “if there is a half moon bento, there should be a full moon bento as well.” At the time, Kawashige’s food was priced at the same level as the starting salary of a university graduate, but the restaurant was frequented by many men who made their fortunes in the teahouses around Gion and Pontocho, and in the thread-related industries, such as Nishijin textiles.
After that, my father became the second owner, and I am currently the third owner running our restaurant. Our restaurant only serves one group per day for dinner, with a set menu (three variations depending on the number of dishes), and can be rented out completely for private use. It has been well-received for important occasions such as business entertainment and anniversaries, and I am extremely grateful for this opportunity as it allows me to serve customers with all my heart and soul.
We will continue to work hard every day, striving to continue evolving while retaining our traditions, without forgetting our serious attitude towards Kyoto cuisine. We hope you will continue to patronize us in the future.
Contents of the experience
Location of the experience
・Closed on Mondays.
・Business hours are 17:30-21:30 (last orders 21:00).
・7 seats at counter, 4 seats at tables, total of 11 seats.
address
Experience fee
Inquiry
Please contact us first for more details.