Discover Kyoto’s Culinary History and Traditions at a Historic 250-year-old Restaurant – Kaiseki Meal Course Included

A Culinary Icon, at a Key Historical and Geographic Crossroads

The Fushimi area prospered as a waterway transportation hub since ancient times, and Uosaburo’s history is deeply intertwined with this neighborhood. During the Heian period (794-1185), the area was favored by aristocrats for its scenic beauty and became the site of many villas. Later, it thrived as the bustling castle town of Fushimi-Momoyama Castle built by the famed warlord Toyotomi Hideyoshi. In 1764 Uosaburo was founded, serving exquisite seafood prepared using fresh catch from the Seto Inland Sea, seasonal Kyoto vegetables, and Fushimi's pristine spring water directly to the residences of the local feudal lords.

Sukiya-zukuri style interiors adorned with intricate details, such as on the transoms here

In 1868, Fushimi became a battlefield. As the forces of Tokugawa Shogunate and the Imperial restorationists clashed for four days in a decisive battle that shaped the future of Japan, the Michelin two-starred restaurant of today served as the front line kitchen for the Imperial forces stationed at Gokonomiya Shrine. In this place enmeshed with history, you can discover the authentic spirit and craft of Kyoto’s culinary traditions, and learn the art of dashi soup-stock preparation directly from the restaurant’s 10th generation proprietor Yuichiro Araki.

Uosaburo’s Story, Imbued with Kyoto History

The experience begins with a tour of this ryotei style restaurant from Araki himself. Through his captivating stories, learn all about Uosaburo’s storied past. As you’d expect, a building this old has seen its share of extensions and renovations. The oldest section facing Kyomachi Street dates back to the Edo period, however, and still bears bullet holes in its latticework facade – reminders of when the elite Shinsengumi unit was deployed and the street became a hotbed of fierce urban combat in 1868. As such, the building is recognized by Kyoto City as a historic landmark.

The restaurant displays such artifacts as the Imperial declaration calling for the capture of Shogun Yoshinobu Tokugawa after the battle of Toba-Fushimi

Uosaburo’s stately entryway is also an heirloom from the Edo period, built with Kyoto’s famed Kurama stone and decorated with seasonal motifs such as hina dolls for Girls’ Day to embody the Japanese spirit of hospitality.

The calm elegance of the entrance beckons visitors inside

Learn the Art of Dashi Soup Preparation and Compare its Flavors

Fushimi is renowned for its spring water, counted among the 100 best natural waters in Japan. Because of this, the region also became a center of sake production. Uosaburo draws on this bounty as well, using the mineral-rich water in its dashi soup and tea, as well as to steam its rice. This is one of the reasons why Uosaburo’s elegant flavors simply can’t be matched.

In a private room on the first floor, guests can see spring water being drawn for cooking

Next, discover the foundational culinary art of dashi soup preparation, perfected over generations at Uosaburo. “A lot goes into making delicious dashi,” says Araki, the 10th-generation keeper of this knowledge, “such as the balance of ingredients, temperature, and time. But water has an outsized effect on the flavor. The hardness of Fushimi’s water makes it perfect for dashi making and sake brewing – and thus perfect for Japanese cuisine.”

Tenth-generation proprietor Araki carefully demonstrates the art of making dashi

Learn Araki’s expert techniques for making dashi, and taste to compare the flavors of different varieties – such as a kelp-based broth versus a blend made with top grade aged bonito flakes – while taking in Araki’s insightful commentary.

A comparative tasting of the distinct flavors of pure kelp dashi and blended bonito fish dashi

Savor the Seasons in Kyoto’s Kaiseki Cuisine

After you’ve gotten the hang of dashi, delight in a masterclass kaiseki meal crafted from the finest seasonal ingredients, covering a variety of traditional Kyoto dishes consisting of seafood and vegetables. This is a gastronomic triumph, a treat for the eyes, and nourishment for the soul.

A spread made of top quality ingredients selected on the day (specific contents vary)

Delight in Kyoto’s culinary traditions updated for modern sensibilities and Uosaburo’s commitment to using the freshest top quality ingredients sources from all over Japan. This feast is sure to become a cherished memory.

Exquisite dishes, beginning with the elegant dashi soup stock (specific contents vary)

Sake lovers can also treat themselves to an optional sake pairing for an additional fee. A curated selection of seasonal local brews enhances the meal, perfectly complementing each dish. 

Savor Fushimi sake carefully selected to pair with Uosaburo’s fare

"We invite you to experience our unique spirit of hospitality, where every detail – from dishes to decor, tableware to flower arrangements – reflects the seasons," says Araki. Chat with the 10th-generation proprietor whose skills bring a seamless blend of tradition and innovation to life inside this cultural treasure or a venue.

Explore the History and Culture of Fushimi, and the Pinnacle of Kyoto Cuisine

This experience is a chance to truly experience the full breadth of Kyoto cuisine and retrace the footsteps of history at legendary restaurant Uosaburo. Araki’s anecdotes will give you new eyes with which to see Fushimi and appreciate its fascinating history, surely making your visit a lifelong memory to cherish.

Experience the Japanese spirit of hospitality in every nook and cranny of Uosaburo