Changing seasonal ingredients prepared in the best possible way

Takazawa opened in 1952 near some of the most famous ancient temples of Kyoto – Tofukuji, known for the breathtaking autumn leaves, and Sennyuji, with its famous Kannon statue of Yang Kuei-fei (Yokihi in Japanese). Takazawa has been offering catered meals to its treasured customers and is beloved by the local residents. Mr. Takazawa, the chef/owner, is well aware of the changing flavor profiles offered by the “hashiri (early part of the season when the item is beginning to ripen),” “shun (peak season of the item),” and “nagori (end of the season when the item tastes richer)” of seasonal ingredients and brings out the best from the ingredients that he purchases from the markets. The Shokado Bento (Bento served in traditional square shokado bento box) from \3,800 featuring flavors unique to Kyoto, including Kyoto vegetables simmered in dashi with honegiri hamo (pike conger whose small bones have been finely cut) and the fresh-flavored rice topped with chirimen sansho (simmered baby sardines with Japanese pepper) is popular with both Japanese and overseas tourists. Mr. Takazawa is also proactively playing a part in handing down Japanese food culture to the next generation by visiting and teaching at primary schools and cooking schools.