Kyoto or kaiseki cuisine reproduces the distinct beauty of the four seasons on a plate or in a bowl. The tea room doesn't only delight guests through tea but also food accompanied with sake. You can feel a deep spirit of hospitality from Jiki Miyazawa.
You'll feel a sense of the hard work that goes into every single item of food.
The rice is more than freshly cooked and served. Cooked in a special pot called a nibana, the three portions of rice served from the earthen pot produce different flavors as rice in the middle of the pot has a different taste. The exquisite taste and care in cooking are what you would expect from such a passionate tea room. As such, it is difficult to make a reservation at this famous eatery.
Read about how tea came to Japan and the creation of kaiseki, plus more about Jiki Miyazawa, here.
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Justin Velgus (ジャスティン ベルガス) is a long-term resident and promoter in the Tohoku region. He has been a content producer for JapanTravel.com since 2012 and was the Miyagi Prefecture Regional Partner 2013-2015. Justin’s over 300 published travel and culture articles come from a background of studying in Akita, teaching English in Miyagi through the JET Program, and working for the government in Fukushima. He lives in the gyutan capital of the world, Sendai. Justin is an expert in local culture and history. He was the first foreign volunteer at Sendai City Museum and regularly advises the local volunteer guide group GOZAIN , which he is a veteran member, on guiding techniques and hidden locations in the city even locals don't know about. In his free time he enjoys delivering original walking tours, such as his Dark Sendai Tour (ghost tour) or Kokubuncho Mystery Tour (redlight district tour). Justin is also a Certified Sake Professional.