obanzaiObanzai ryori is a traditional cuisine that has been passed down through generations of ordinary Kyoto locals. It refers to daily side dishes which include boiled sea vegetables, boiled herring and eggplants, herring wrapped with sea vegetables, stick codfish, salted mackerel, tofu, boiled daikon (Japanese white radish), fried eggplants served with soup and so on.

Though obanzai dishes appear plain at first they are actually very rich with sophisticated seasonings and reasonably priced seasonal ingredients.

The number of people who make obanzai dishes at home has decreased, but obanzai specialty restaurants in town flourish thanks to the current boom among locals and tourists alike. Obanzai ryori is complimented perfectly by sake.
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