Traditional Kyoto store frontages feature latticework, a "noren" entrance curtain and perhaps a signboard. Confectioner, retailer or restaurant - most trades developed their own distinct style. These were refined over centuries by the local culture, values, love of the changing seasons and aesthetic sensibilities. With pride, owners add their own special touches to enhance the enticement. Discover the spirit of "motenashi" hospitality that awaits you beyond the "noren" of Kyoto's serene storefronts.

The origins of the local sushi, which does not use raw fish and places importance on the rice, lie in mackerel sushi. The fish needed to be salted to prevent spoilage on its journey to landlocked Kyoto. So, to balance its saltiness, the mackerel was paired with sweet vinegared rice. The sushi catered to special occasions and the entertainment districts emphasizes presentation, so it is prepared to sate diners' eyes and palates. Discover the chefs who have elevated Kyoto sushi to an art form.