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.

The dignified crests adorning various items from "noren" curtains to temple roofs are a common sight in Kyoto. These symbols of families and organizations originated over 1,000 years ago. Once the privilege of the imperial household and samurai class, they were adopted by merchants and the populace as marks of status and pride. Their refined designs have now caught the attention of people abroad. Discover the crests that are emblematic of old Kyoto families preserving their heritage.