Embracing the Farm-to-Table Movement: The Rise of Vegetable-Centric Dining in Kyoto

The Health-Conscious Shift in Dining

The COVID-19 pandemic has heightened global awareness of healthy eating, sparking a trend towards vegetable-based diets. In Kyoto’s Nakagyo Ward, a small restaurant named “Gojuya” has become a beacon of this movement. Nestled in a narrow alley near the city office, Gojuya is constantly packed with customers eager to savor its freshly harvested vegetables. This vegetable BBQ specialty restaurant capitalizes on the natural flavors of its produce, which need only minimal seasoning and grilling to shine. Dishes like “Zucchini with Kinzanji Miso and Parmesan Cheese” and “Kujo Leek with Pork Belly and Fragrant Spices” showcase seasonal ingredients, drawing crowds despite long waits.

The Rise of Vegetable-Centric Restaurants

Another notable establishment in Kyoto is “Onikai,” located near the Kamo River. Known for its hotpot dishes, Onikai’s menu features fresh vegetables prominently. The “Watercress and Kujukuri Clam Hotpot” is a popular choice, offering a hearty mix of clams and watercress. “Onion and Sakura Shrimp Steeped in Shaoxing Wine with Egg Yolk” highlights the sweetness of seasonal onions. Both restaurants are part of the Gojuya Group, founded in 2003, which now…