Optional Rickshaw Tour of Arashiyama and Kappo Cuisine Dinner at a Renowned Kyoto Restaurant

Experience the Four Seasons by Rickshaw

In this plan, you can also add a 90-minute rickshaw tour of Arashiyama before your dinner. The rickshaw, a classic Japanese transport that emerged in the late 19th century, offers a unique perspective of the seasonal scenery you won’t get while walking.

Starting from Arashiyama Kumahiko, you will explore the bamboo grove path and the preserved town area, with commentary by your driver. Along the way, you can stop at a temple of your choice, such as Adashino Nenbutsu-ji, Jojakko-ji, or Gio-ji. If you have a specific location or route in mind, feel free to consult your driver. With a bit of luck, you might even catch a beautiful sunset view.

You can discuss your preferred route with your guide.

A restaurant by the Togetsukyo Bridge, the symbol of Arashiyama

Situated in the western part of Kyoto City, Arashiyama has captivated the hearts of royalty and aristocrats throughout history. Its allure lies in the enchanting pastimes of boating and moon-watching that were cherished by these esteemed individuals. Nestled in a prime location, Arashiyama Kumahiko, a Kyoto-style restaurant, is conveniently positioned near the famous Togetsukyo Bridge. As you make your way to the restaurant, you can immerse yourself in the breathtaking beauty of the changing seasons, a beloved sight cherished by the noble figures of the Heian period and immortalized in numerous works of Japanese literature.

Arashiyama and the tranquil Togetsukyo Bridge amidst lush greenery

In this experience, you can not only relish the flavors of Kappo cuisine but also engage in enlightening conversations with the owner across the counter. Explore the intricate world of Japanese food culture and ingredients as the chef skillfully prepares your dishes right before your eyes. The tradition of Itamae-Kappo cooking, established during the early Showa period (1926-1989) by Kurisu Kumasaburou, the grandfather of the current owner, allows for an immersive dining experience where guests can witness the artistry of the chef firsthand. In those bygone days, esteemed Nishijin masters (patrons) would join the owner in savoring their meals, exchanging questions and answers about the delectable creations that adorned their plates.

The countertop is carved from a single piece of zelkova wood, displaying stunning grain patterns.

Following the Katsura River flood in 2013, the restaurant took a meaningful step towards reconnecting with its roots. The newly constructed counter seats embody a symbolic "return to the origins," reflecting the spirit of the restaurant's inaugural generation who established it as an Itamae-Kappo (Japanese-style) eatery. Within the serene sukiya-style private rooms, reminiscent of tranquil tea ceremony spaces, you can luxuriate in the serenity of your own company without any concerns about other patrons. Delighting in the owner's exclusive presentation of hanging scrolls and meticulously arranged flowers, each day's guests are treated to an exceptional and personalized experience. The thoughtful room arrangement itself serves as a conversation starter, fostering a profound connection with the owner.

Kumahiko, Wabunka's exclusive aperitif

To begin your dining experience, you will be treated to a unique aperitif exclusively available in this Wabunka experience. The aperitif, known as Kumahiko, is a special sake crafted specifically for the restaurant, bearing its name. As for other beverage options beyond the aperitif, you can freely indulge in delightful pairings while engaging in pleasant conversations with the host. Please note that these additional drink selections can be ordered and paid for directly at the restaurant.

Taste Kumahiko in a tin sake cup.

Uncover the meaning behind carefully selected seasonal ingredients

Arashiyama Kumahiko extends its warm hospitality through Kyoto cuisine, skillfully crafted to encapsulate the ever-changing beauty of Arashiyama's natural landscapes. With a keen appreciation for the seasons, the restaurant meticulously selects local and seasonal ingredients. Depending on the timing of your visit, you will have the opportunity to savor the finest offerings of each season. Experience the "Hashiri" phase, when ingredients are just beginning or freshly available, the glorious "Shun" period, when ingredients are at their peak, and the nostalgic "Nagori" stage, as ingredients near the end of their season. Each visit promises a delightful journey through the flavors and essence of the changing seasons.

At festive occasions, ingredients such as sea bream and ebi-imo (shrimp-shaped taro) are sometimes used for good luck.

Prior to the meal, you have the opportunity to learn about the main ingredients that will be featured in the day's dishes. Conducting some preliminary research on these ingredients allows you to not only savor the food more profoundly but also gain meaningful insights. Just like the hanging scrolls and flowers thoughtfully prepared by the host, deepening your knowledge of the ingredients adds another layer of hospitality, enriching your overall dining experience. 

Sashimi made from the same fish can take on different flavors and textures depending on the way it is cut and seasoned.

Kumahiko rice is cultivated in Miyama, the ancestral homeland of the previous generation. The family began growing rice as a means to revitalize and support the fields that had gradually fallen into neglect and been left unattended over time. Recognizing the significance of preserving their business's origins, the owner wholeheartedly embraced this endeavor, with the entire team taking on the responsibility of tending to the rice fields, from planting to harvesting.

Kumahiko rice cooked in an earthenware pot

Dishes crafted through meaningful conversations

While the term "Kappo" might initially sound daunting, there is no need to fret. Rest assured that engaging in conversation with the owner, who possesses extensive knowledge not only about ingredients but also about dishes, sake, and various facets of Kyoto cuisine, will be an enriching experience. As the dishes are skillfully prepared right before your eyes according to your preferences, the delightful exchange with the owner becomes one of the highlights of kappo cooking.

Meet Motoi Kurisu, the current owner. Chat with him about ingredients, utensils, and serving styles, and glean valuable insights for your home cooking.

The array of sashimi, grilled or oily fish, and seasonal vegetables offers various preparation options. Feel free to communicate your preferences, such as desiring a softer texture or a lighter flavor, for a customized dining experience. Engaging in casual conversation with the chef can also lead to valuable suggestions, like exploring different cooking methods. For instance, sashimi can be expertly served in thin, flat slices or sliced thinly based on the fish cut and cooking technique employed.

Explore the versatility of sashimi, grilled or oily fish, and seasonal vegetables as they can be prepared in a variety of delightful ways.

Naturally, the host possesses the utmost expertise regarding the day's ingredients. You can confidently entrust your order to their capable hands, simply expressing your desire for a particular ingredient to be prepared in a manner that truly accentuates its finest flavors.

As he grips the knife, his gentle smile fades, and a focused intensity fills his eyes.

Discover the art of Kappo cuisine and sharpen your senses while having fun

To conclude your meal, a delightful treat awaits — a special sweet dish crafted by Kumahiko Arashiyama. Indulge in the chewy and delectable warabi mochi, boasting a wonderfully satisfying texture, accompanied by a serving of usucha (thin tea) brewed using water from a traditional tea kettle. Uuscha is a luxurious delicacy created from the finest quality matcha tea, typically reserved for thick tea ceremonies. Experience the exquisite fusion of flavors as the subtly sweet warabi mochi harmonizes with the decadent richness of the matcha, creating a truly delightful and memorable combination.

An exquisite pairing: warabi mochi and rich matcha tea

The presentation of the dish is meticulously designed to exude beauty, with thin slices artfully arranged to allow glimpses of the captivating paintings on the bowl to shine through. The addition of maki-e lacquer art depicting Genjiko (incense) and Kaiawase (shells) on the bowls also add a touch of color to the dishes. The final result is a culinary masterpiece that delights not only the palate and sense of smell but also the eyes. Each dish is a unique and unparalleled experience, born from engaging conversations with the host. Immerse yourself in this extraordinary journey, relishing the dishes while sharpening all five senses.

The dishes are not only a delight to the taste buds but also a feast for the eyes.