When the air in Kyoto grows crisp, the city’s culinary scene responds with an array of comfort eats, each dish a warm embrace against the cooler days. From steamed delights to brothy noodles, Kyoto’s gastronomic offerings celebrate comfort and tradition. Join us as we delve into some of the city’s most comforting dishes. 

Mushizushi (Steamed Sushi) 

The history of Sushi in Kyoto began with the purpose of preserving fish for an extended period. During the cold winter months, ‘Mushi Zushi’ offers a warm reinterpretation of traditional sushi. This speciality from the Kansai region serves as a comforting delight during cooler times. Prepared in a bamboo steamer, it features chirashi-zushi with ingredients like sea eel and shrimp, chosen for their rich flavour when cooked. The dish’s meticulous preparation includes vinegared rice sometimes mixed with hamo or conger eel. 

For an authentic taste of this dish, we suggest these two venues:

Suehiro, a venerable 200-year-old eatery, has mastered the art of steamed sushi. Their winter selection includes mackerel, box sushi, rolled sushi, inari-san, chirashizushi, and mushizushi, all crafted with time-honoured techniques inherited across generations.

Chidoritei in Gion, a quaint, family-run establishment now in its third generation. Their Saba sushi, a pickled mackerel sushi marinated with exquisite seasoning, is popular among locals. They also specialise in other sushi varieties, including traditional chirashi and eel sushi.

Nabeyaki udon (Claypot Style Udon)

In Kyoto’s cooler months, Nabeyaki Udon emerges as a culinary highlight. Served in traditional clay pots known as ‘nabe’, this udon soup is a winter speciality in the city’s esteemed restaurants. The dish’s charm lies in its hot serving and diverse toppings like vegetables, eggs, shrimp, and fish cakes, sometimes complemented by tempura. Nabeyaki Udon’s simplicity and rich flavours make it a popular choice for those seeking authentic Kyoto cuisine. 

To try this dish, we recommend these two restaurants: 

Fumiya has two restaurants, one  in Nishiki Market and another one near the market,  famous for its Fumiya nabe udon hot pot, featuring a variety of ingredients and the gentle taste of dashi. Comforting and affordable, this handmade speciality dish is a favourite among Fumiya’s customers. The dish also includes rice cake, ensuring a satisfyingly full meal.

Gombei, originally a soba house, now also excels in Kyoto-style udon. Boiling hot noodles were served in an earthenware casserole, accompanied by a simmering broth cooked with vegetables like mushrooms and bamboo shoot, a fried prawn, chicken, and a raw egg. Other types of udon dishes, such as the ‘Shippoku,’ and the ‘Keiran’, featuring egg-drop and ankake sauce were also offered. Gombei operates from 11.30 AM – 8.00 PM and closes on Thursday.

Zenzai (Red Bean Soup with Mochi)

Zenzai is a traditional Japanese dessert soup, the birthplace of Zenzai lies in a religious centre of Shintoism in Izumo, and nowadays, many Japanese will cook it after celebrating Kagami Biraki in January. Crafted from azuki beans, Zenzai emanates a gentle, sweet fragrance and typically features mochi (rice cake) or shiratama dango (glutinous rice flour dumplings), adding a pleasing texture to the soup. The toasty and chewy mochi complements the soup beautifully, creating a soul-warming culinary experience. With its rich tradition and comforting qualities, this dessert is a quintessential part of winter in Kyoto, offering both locals and visitors a taste of seasonal warmth.

Visit these two sweets shops for a unique taste of Zenzai: 

Daigokuden-honpo Rokkaku Seien, a sweets shop founded in 1885, is renowned for its traditional Japanese confections. Located in a 150-year-old Kyoto townhouse, it features “Seien,” a cafe where you can relish freshly made sweets, including their famous Zenzai with three types of homemade mochi: walnut, yomogi (Japanese mugwort) and rice.

Located in Gion’s shopping arcade, Kagizen Yoshifusa Shijo Main Branch has over 300 years of history. One of their specialties for Winter is the thick Zenzai with Kibimochi (yellow rice cake with rice bran). Traditional Japanese sweets, or Wagashi, are also available right at the entrance. The store’s age-old charm is complemented by a quaint café at the rear.

From Mushi Zushi to Nabeyaki Udon and Zenzai, these dishes showcase Kyoto’s rich culinary heritage, providing more than sustenance; they offer a warm embrace against the chill. Each meal, steeped in tradition, connects diners to the heartwarming flavours of the city’s winter season.