HOSHINOYA Kyoto Dining is the place to enjoy Kyoto cuisine featuring ingredients in-season, pre-season, and post-season. The kaiseki course captures the essence of Kyoto cuisine with influences from sophisticated cooking techniques and ingredients of French cuisine and other styles found around the world. From season to season, from Japan to the world, bringing the elements together leads to an encounter with new flavors. Experience a world full of richness and depth that is deeply tied with the history and culture of Kyoto.  |
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Soft and sweet, the bamboo shoots in spring can be enjoyed in various ways: simmered in broth, deep fried, grilled or lightly pickled. HOSHINOYA Kyoto is now featuring spring bamboo shoots in its seasonal dishes such as bamboo shoots with sweet paste and steamed rice. The sweet paste is made of cheese, garnished with parsley. The fresh scent of parsley, combined with the creamy texture of the cheese, comes as a delightful surprise to the palette.
Hatsugatsuo – The first bonito of Spring
The first bonito of the season, the Hatsugatsuo, symbolizes the arrival of spring. appearing as a subject of a famous haiku poem. Compared to the bonito of fall, it is less fatty, light in flavor. Hatsugatsuo and new buds with Hakata and Tosa vinaigrette gele combines bonito with plantain lily, asparagus, myoga ginger and menegi green onions. A dish full of the fresh textures and distinct bitter flavors of spring.
Sansai – Wild plants of the Mountains
The spring dining menu at HOSHINOYA Kyoto features wild plants such as udo, bamboo shoots, giant butterbur, bracken and mitsuba wild parsley with the aroma of spring and distinct bitterness.
For the Poached greenling coated with Kuzu starch in clear broth with a side of Japanese mugwort tofu, bracken and Kinome pepper, to bring out the flavor of the greenling, mugwort tofu made from broth and mugwort was served together instead of sesame seeds or kuzu. Bright in color, the fragrance of the mugwort tofu will burst in your mouth, making it the perfect complement to the rich flavor of the greenling and the bitterness of the bracken.
