Hoshinoya Kyoto, an all-room river-view ryokan in Arashiyama, Kyoto, has started offering ‘Shinmijizai, Spring’ kaiseki cuisine that maximises spring ingredients.
What is Shinmijizai?
While respecting the essence and spirit of traditional Japanese cuisine nurtured in Kyoto, the cuisine incorporates techniques and ingredients not only from Japan but also from other countries, such as French and Chinese cuisine, to bring out the best in the main ingredients. The cuisine is royal, yet full of new discoveries in the use of ingredients and a playful spirit.
soup served in a bowl with rice cakes and vegetables (esp. as an offering to the gods)
The traditional Sawani bowl of pork, wild vegetables and pepper is prepared in a vegetable broth with the flavour of cured ham, based on Italian cooking methods. The tofu, made from cured ham logs and vegetable peels and cores, without the skin or core, is combined with pearl oysters for a textured and deep flavour. Accented with pepper and garlic, the dish is a new and surprising twist on tradition.
Numata, Kazue
The red clams, which have a good texture, are not served with sugar but with a spicy, vinegary miso paste, sweetened and tart with seasonal citrus fruits. The Numata dressing is usually made with leek, but by combining herbs (pak choi) similar to the flavour of the red clams, you can enjoy a fresh flavour that reminds you of the arrival of spring. This dish expresses a playful spirit with an unprecedented combination.
monk's name or occupation (esp. as opposed to his wife)
Inspired by the combination of ingredients in Chinese cuisine, this dish is a perfect way to enjoy scallops in season. The main ingredients are seared scallops, yellow peppers, dried scallops and wild vegetables, dressed with milk and served with a jellied mixture of scallop cake and whey. The accompanying monaka is a playful and visually vibrant combination of scallops, trout roe and red pepper mousse.
Hoshinoya Kyoto Dining
The elegant moments of the Heian aristocracy as they retreated from their lives in Kyoto to their holiday home in Arashiyama, where they enjoyed poetry, song and orchestral music while admiring the changing nature. The cuisine served in the scenic Arashikyo region, which has remained unchanged through the ages, is full of new encounters and discoveries, while bringing peace of mind and body.
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