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Kitcho began in 1925 as a tiny restaurant of Japanese cuisine in Osaka. And has devoted itself ever since believing Japanese cuisine as a specialty in the world. Kyoto Kitcho is run by the third-generation chef. This journey would not have been possible without the support of so many. Who has joined us in building this proud history. We would like to take this opportunity to thank everyone. And share some of… Read More

Kaiseki ryori refers to dishes that are enjoyed with Japanese sake during banquets. While there are no strict rules in the formation of its menu, many kaiseki ryori dishes are served in courses. These courses are characterized with shirumono (soup) and ko-no-mono (pickled vegetables) eaten with steamed rice at the end of the meal, after enjoying the main dishes together with sake. This developed after the Edo period (1603 – 1867), and… Read More

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