くらま
RESERVE
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Demo site — a Chidori build sample. Dish photos are AI references of menu items the venue serves and may differ from the real thing. Hours and prices may change; confirm with the shop, official channels or Tabelog. Prices for daily items such as sashimi and hot pot are unpublished and are not shown.
 

SAVOUR

Kyoto obanzai and Kyoto vegetables, over charcoal and in dashi — a seat that is kind to the body.

 

SAVOUR

Kyoto obanzai and Kyoto vegetables, over charcoal and in dashi — a seat that is kind to the body.

 

SAVOUR

Kyoto obanzai and Kyoto vegetables, over charcoal and in dashi — a seat that is kind to the body.

 

SAVOUR

Kyoto obanzai and Kyoto vegetables, over charcoal and in dashi — a seat that is kind to the body.

 

SAVOUR

Kyoto obanzai and Kyoto vegetables, over charcoal and in dashi — a seat that is kind to the body.

 

SAVOUR

Kyoto obanzai and Kyoto vegetables, over charcoal and in dashi — a seat that is kind to the body.

KYO NO OBANZAI 京のおばんざい

Rooted in the everyday home cooking of Kyoto households, Kurama’s signature “Kyoto obanzai 京のおばんざい” brings a northern interpretation to the art of Japanese fine dining.

All ‘washoku’和食 (Japanese cuisine) aims to feed body and soul, particularly embracing the seasonality of ingredients, its themes and appreciation of nature’s bounty and “Kyoto obanzai” indeed explores how to capture nature’s original and simplistic beauty while simultaneously elevating it in the art of fine-dining. To follow the cycle of the growth from seed to plate and give it the full appreciation it deserves.

Itadakimasu.

THE KURAMA KITCHEN

Kurama serves the everyday home cooking of Kyoto — seasonal vegetables over charcoal, house-cured chicken ham, and the day’s assorted side dishes at kotatsu floor seats. We the long road to mastering ‘washoku‘. Having worked in many Japanese restaurants in New York City, he subsequently moved back to Tokyo to continue his craft. It was in Tokyo, with its accessibility to all ingredients, that highlighted a need to return back to his roots and examine the true meaning of ‘locality’.

Here in Kyoto, with the abundance of exceptional local ingredients, and our own in-house forager, chef Kurama felt is able to nurture his attention to detail, his thoughtful and emotional approach to the earth and fresh ingredients. At Kurama he has been able to fulfil his passion and precision with the freedom of interpreting Kyoto obanzai.

His skill has been recognized and awarded internationally and by Japanese connoisseurs alike.

An evening at Kurama is built around obanzai — charcoal-grilled Kyoto vegetables, house-made chicken ham, the day’s sashimi and a seasonal hot pot, at relaxed kotatsu seats, and a bountiful breakfast. These are included in your rate per night.

Kyoto obanzai 京のおばんざい is a northern interpretation of the rigorous Kyoto obanzai meal, considered one of the most formal and exceptional forms of cuisine in the world. Kyoto born engineer turned chef the Kurama kitchen’s exquisite and deceptively unadorned dishes embraces the seasonality, the simplicity, flavor and beauty of the local products. His attention to detail includes his own treated venison and frequent collaboration with our in-house forager.

Kurama’s signature obanzai 京のおばんざい can be enjoyed in our intimate dining room.

Not to be taken for granted, Kurama’s breakfasts boasts an abundant offering of local produce. Choose from the traditional Japanese breakfast or a twist on the Western breakfast, served to match the Japanese dining options.

Sample* Japanese breakfast
— Local Ginzan rice cooked in ‘Kama’ (traditional individual rice pots)
— Home-made pickled seasonal vegetables
— Home-made milk ‘tofu’
— Grilled Kyoto seasonal fish
— Miso soup with blended Kyoto miso
— Egg dish from local Kutchan egg farm
— Grilled seasonal vegetables

* As with all our dining experiences, we rely on seasonality and the menu will change accordingly. The menu above is only a sample version.

For guests staying four nights or more, we will arrange one dinner during your stay in our Irori dining room.

Please enjoy traditional Robatayaki (Japanese-style charcoal grilling) in a private and intimate setting.

As seating is limited, we regret that we are unable to accommodate requests for a specific date or time. We kindly ask for your understanding.

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京のおばんざい くらま
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