The taste of Kyoto is beloved by the people of
Kamigamo for its ingredients and dashi broth
Preparing offerings for the gods and growing its roots in the local area as one of their own restaurants. Hand selecting fresh seafood, Kyoto vegetables, and the kelp and bonito flakes, for its dashi broth, to convey the feel of the seasons through their presentation.
From the Sea
- Carefully prepared fresh seafood with traditional skills to create Kassen, seafood dishes prepared to be enjoyed raw.
- To bring out the most out of each ingredient, Tamaya limits preparation steps. Instead, we strongly value hand-selecting the highest quality ingredients. We especially value the importance of fresh seafood. Every morning we buy directly from the fish markets to prepare the daily seafood. The locals have said that sashimi is delicious and filling.
Kyoto vegetables and dashi broth
- Kyoto vegetables are grown on Kamigamo’s very own land Dashi broth made from high-quality bonito flakes and kelp
- Even before the rise of the Heian Era (ancient Kyoto), Kamigamo had been actively farming this valley with its high-quality water and the fertile lands along the Kamo River to the west and the Takano River to the east.
At Tamaya , we buy stock from Kamigamo/local farmers, such as Kamo eggplants and Mizuna mustard greens to make simmered dishes and tempura. Among them, Suguki, a type of homemade pickled turnip with lactic acid fermentation, has a mild tart and umami taste. Although there are seasonal limitations , it is a dish that we would like our customers to try.
The heart of Kyoto cuisine, dashi broth, is made with the highest grade of kelp and freshly shaved bonito flakes to be thoroughly enjoyed by bringing out the depth in the taste of simmered dishes and Wan-mono (dishes served in a bowl).
- Changing of the seasons skillfully expressed with the beautiful world of Kiyomizu ware.
- The experienced chefs’ presentations are not flashy, but you are certain to taste the delicious flavors of the ingredients themselves.
- Rice is from a rice producer in Ayabe city, Kyoto. Mr. Kashiba has grown rice and specially polished it for us, and the cooked rice is very white and sweet.