Washoku Uoman (Miyako Hotel Kyoto Hachijo)

Omi beef, characterized by its fine, umami-packed marbling, melts on the tongue while seasonal vegetables simmer in Uoman’s specialty soybean broth hotpot. At Washoku Uoman in the Miyako Hotel, Kyoto’s characteristic cuisine is served in its place of origin: right in the heart of Kyoto City. In a movement reminiscent of the Edo period, the freshest ingredients from around the country converge at the restaurant’s kitchen, to be combined into a single, remarkable meal. Using exclusively selected soy beans from Hokkaido, Uoman creates “Bijin tofu”, silky blocks of tofu that dissolve into a creamy hot-pot broth. It not only tastes delicious, but is full of health and beauty-promoting nutrients. Omi beef, the pride of Shiga Prefecture’s wagyu cattle and uttered in the same breath as Matsusaka and Kobe beef, is soaked in the soymilk broth, augmenting its already spectacular flavor and texture with an earthy richness. A selection of regional sake further complements the full-body good feeling with a little warmth. In the dining room, classical elements extend from floor to ceiling. Wooden and paper accents, traditional patterns, and authentic decor create an immersive space. After the meal, house-made souvenirs mean guests can take home their own little piece of Kyoto.