Kyoto cuisine (Kyo-ryori) is refined and seasonal, centered on tofu, vegetables, and subtle dashi broths. Nishiki Market is the essential starting point — try yudofu (hot tofu), nishin soba (herring noodles), and tsukemono (pickles). Obanzai cuisine — Kyoto's version of home cooking, small plates of seasonal vegetables — is served at izakayas throughout the city.
Matcha is woven through everything: matcha soft serve, matcha wagashi sweets, and proper matcha ceremonies at Urasenke or Omotesenke schools. Pontocho alley has excellent upscale restaurants with riverside terraces in summer (kawayuka). Tofu kaiseki at Junsei near Nanzen-ji is a classic.