貴船, Kyoto- Japanese Home Cooking and Sweets Class in Tokyo
The Kifune "Kawadoko" (riverbed) dining is a well-known summer tradition in Kyoto, and in 2026, it is held from May 1st to September 30th.
The temperature here is about 10°C cooler than in the city center. You can enjoy authentic Kyoto-style course meals, featuring grilled sweetfish and pike conger, in an extraordinary space where dining platforms are built right over the crystal-clear, flowing river.
It is such a wonderful place that words cannot fully describe it. Please come and experience it for yourself.
Salt-grilled ayu (sweetfish) is at its peak during the summer (June to August). Wild sweetfish raised in clear streams are also known as "aroma fish" because of their refreshing, watermelon- or cucumber-like scent, making them a quintessential summer delicacy.- Japanese Home Cooking and Sweets Class in Tokyo
Somen noodles are a traditional symbol of Japanese summer. Serving them in a glass made of ice was so elegant. There is a cherry tomato inside the dipping sauce.- Japanese Home Cooking Class in Tokyo
This is salt-grilled ayu, a classic Japanese freshwater fish.ー Japanese Home Cooking Class in Tokyo
Sashimi of Japanese freshwater fish- Japanese Home Cooking Class in Tokyo
Sashimi of Japanese freshwater fish- Japanese Home Cooking Class in Tokyo
Simmered Hamo (pike conger eel) and Junsai (water shield) in broth- Japanese Home Cooking Class in Tokyo
Japanese Wagyu- Japanese Home Cooking and Sweets Class in Tokyo
For our final course, we have rice cooked in a traditional clay pot with eel.- Japanese Home Cooking and Sweets Class in Tokyo
melon sherbet- Japanese Home Cooking and Sweets Class in Tokyo
With my husband- Japanese Home Cooking and Sweets class in Tokyo
兵衛 with Tomokita- Japanese Home Cooking and Sweets Class in Tokyo
Kyoto cuisine possesses an exceptional charm—seemingly subtle and refined, yet layered with a quiet, rich depth of dashi. Distinct from the vibrant flavors of Tokyo, its beauty lies in the art of subtraction. I am thrilled to weave this inspiration and culinary craft into my cooking classes and share it with all of you.
Please book from here.
