Kyoto | A Half-Day Experience in Kamigamo: Instruction by a Century-Old Ryotei Master - Dried Broth Preparation and Simmered Dishes (103)

The deliciousness of Kyoto cuisine never relies on strong seasonings, but rather on bringing out the ultimate flavor of the ingredients. The third-generation owner, Nobuyuki Sakurai, firmly believes that the chef is merely the unsung hero who makes the ingredients shine, and that key is “dakisoba” (broth). This course will guide you to personally use Kagoshima Makurazaki-grown kojima (dried broth) and Rishiri kelp, aged for 90 days, to extract a rich, delicate yet lingering golden liquid under just the right heat. The moment that transparent liquid slowly turns golden is described by many participants as “the most unforgettable kitchen moment of their lives.”

The highlight of the experience is tasting the simmered dish cooked fresh that day. This dish is the face of the restaurant, encapsulating all the skill in balancing umami, seasoning, cooking time, and ingredient preparation—one bite and you experience not just deliciousness, but the weight of decades of craftsmanship. Inside a century-old building next to Kamigamo Shrine, savor the seasonal freshness while listening to the family story of the owner’s rediscovery of Kyoto cuisine after moving to America, making this lesson the most unforgettable and heartwarming memory of your Kyoto trip.