Elite Traveler Spring 2019

EXPLORE KYOTO GUIDE TO KYOTO

When to go To make the most of Kyoto, visit during spring or fall. Not only will the air feel fresh and crisp, but these are the best times to spot spring’s baby-pink sakura (cherry blossoms) and the fall’s blazing foliage.

Established in the 7th century, Kyoto was once the capital of Japan and home of the Imperial family. Today, the city is still considered the epicenter of culture in Japan, boasting more than 1,600 temples, 17 Unesco World Heritage Sites and countless Zen gardens. Though postcard images of quaint flagstone lanes and graceful geishas might lead you to believe Kyoto is a tiny town, that perception couldn’t be further from the truth. Since its Imperial days, the city has grown to become the country’s eighth- largest, with more than 1.4m residents. Despite its size, Kyoto is easy to navigate thanks to a user-friendly subway, pay-as-you-go rental bikes and tidy taxis. Still, the best way to explore is on foot, particularly in historic districts such as northern and southern Higashiyama, where you’ll find tree-lined temples, Kyoto National Museum, the geisha neighbourhood of Gion and Ishibei-koji Lane — said to be the most beautiful and best-preserved street in all of Kyoto. Whether you have five days or five weeks, there’s much to explore in this cultural wonderland.

by Kate Springer

CREATIVE CUISINE

AJI FUKUSHIMA A traditional Japanese restaurant in the Gion district, Michelin-starred Aji Fukushima takes diners back in time with paper walls, counter seats and a courtyard garden. One of the city’s most respected chefs, Yoshikatsu Tsuji specializes in kappo -style cooking, chiefly a set menu of seasonal ceremonial dishes served omakase style. The menu constantly changes to reflect the available produce, but you can generally expect the nine-course menu to include sashimi, sea urchin, homemade broths, nutritious vegetables and minimalist presentations to accentuate the subtleties of

GIRO GIRO HITOSHINA With locations in Kyoto and Honolulu, Giro Giro Hitoshina is one of those restaurants that sticks with you long after you’ve cleared your plate. Sitting on a quiet lane next to the Kyoto’s Takase Canal, the two-story restaurant specializes in kaiseki dining (Kyoto’s multi-course haute cuisine) with a creative twist. Snag a seat around the open kitchen and watch masters prepare a series of light, seasonal dishes made with only the freshest of ingredients. Depending when you visit, you might try juicy wagyu sashimi, oysters in a complex mushroom broth, delicate pea mousse or broad bean-filled gyoza dumplings. guiloguilo.com

HONKE OWARIYA At more than 550 years old, Honke Owariya has more than stood the test of time. Now helmed by the 16th-generation owner, this Japanese confectionery and soba noodle specialist is famed for its old-world ambience and superlative soba. Thought to be a symbol of prosperity and longevity, these chilled noodles can be enjoyed alone or as part of a set, which might include assorted tempura, seasonal vegetables, dashi (soup stock) or sliced egg. We’d also recommend the signature hourai soba, which include five stacked trays of noodles accompanied by a sampling of broths and seasonal toppings so you can mix and match to suit your taste. honke-owariya.co.jp

each ingredient. +81 755 614 848

Photo TOOTEN/STARWOOD