Enjoy Kyoto cuisine that evokes the changing seasons in Shimabara, the former geisha quarter

Otobun began as a sushi shop, then became a caterer and finally evolved into a restaurant offering kaiseki-ryori. Mr. Kimura, the young fourth-generation owner/chef of the long-established Kyoto cuisine restaurant that has lived through generations in the geisha district, says, “The appeal of the market is that you can purchase quality seasonal ingredients all at one place and learn about the regions where the produce was grown.” A specialty that takes advantage of the characteristics of the growing regions is Guji to Shogoin Kabu no Kaburamushi (Steamed tilefish with grated Shogoin turnip). The Shogoin turnip grown in Kameoka City has a smooth texture and brings out the sweetness of the ingredients to the fullest. For lunch, the colorful tenshin (lunch box) “Hanaogi” (5,000 yen including service and tax) is popular.