Kakoukamoto

There’s a real sense of seasonal transience in the menu and presentation at this Kyoto kaiseki restaurant — edible flower buds sprinkled over soups give a sense of cherry blossoms falling into a stream at the end of sakura season, as summer is on its way Because of this seasonal fixation, it’s impossible to predict the menu with any certainty, however past seafood favorites included scallops served with asparagus, sardines slow cooked in vinegar and sprinkled with bonito flakes, and squid with Okinawa vegetables. After a long day spent walking around the streets of this beautiful city, treat yourself to a taste of its history, intimately bound with the natural landscape it inhabits.