It refers to dishes such as sabazushi (mackerel sushi), boxed sushi, rolled sushi, and so on. The fish and vegetables are prepared over many hours. The sushi rice is steamed with kombu dashi and is on the sweet side, so that it stays fresh longer. Kyo-sushi prepared by craftsmen are often likened to ‘edible works of art’ and for centuries. Here we recommend sushi restaurants that are steeped in Kyoto culture.
To conclude the nigiri course, they created sushi featuring pickled vegetables. Ginger, sesame, wasabi, and other ingredients are added to the pickled vegetables to create a refreshing finish. The cultures of Kyoto-style pickles and nigiri sushi mesh well.
This restaurant is located on Ishibe Lane, with its atmospheric flagstones and stone walls. The nigiri showcases the techniques of Japanese cuisine in its toppings. Here, they pursue the type of sushi only Kikunoi can offer, with its ongoing innovation while respecting tradition.
A Kyo-sushi specialist that has been in business since the days of the shogunate. Its famed whole-mackerel sushi is a favourite among patrons and the geiko and maiko of Kyoto’s geisha districts. The whole-mackerel sushi heralds the start of the Gion Festival, and is only available in summer. Izuu has always been steeped in Kyoto culture.
Find this place near Kitaoji Bridge, which spans the Kamo River. Its speciality is the temari sushi, which got their start in Kyoto. Sea bream, prawns, conger eel, and other toppings are formed into cute, bite-sized nigiri pieces. At lunch, they are served with appetisers, red dashi miso soup, and a sweet.
A Kyo-sushi place you can drop in often and casually. With offerings that include mackerel sushi, hako (box) sushi, and chirashizushi, diners can also enjoy a sampler that combines small portions of each time. Its speciality is the warm steamed sushi.
A neighbourhood sushi place beloved by locals. Its most popular offering is the chirashizushi. The saltiness of the fine threads of egg tucked into the sushi tub enhances the sweetness of the fish. The craftsman’s skill is also on display in pressed conger eel sushi and pike conger hako sushi.
The temari sushi, called ‘tsumami-zushi’ or ‘snack sushi’, have a beauty inspired by Kyoto wagashi confections. Each adds colour to its individual square, presenting a sense of the seasons through vegetables, and of Kyoto through yuba (tofu skin) and namafu (wheat gluten).
This atmospheric restaurant is located in Gion Minami. The menu begins with Japanese dishes—tsukuri (arranged sashimi) and wanmono (soup dishes)—before moving on to nigiri sushi. The gentle flavour of the vinegared rice, steamed to be on the soft side, brings to mind Kyoto style.
Hero image: © いづう／Izuu
Written by
The MICHELIN Guide
AloJapan.com