Asa-gayu at 瓢亭, a historic traditional restaurant in Kyoto- Japanese home cooking class in Tokyo
瓢亭(Hyotei) is a traditional restaurant that traces its origins back to a teahouse founded during the Genroku era of the Edo period (1688–1704). I still clearly remember the time, about 46 years ago when I was in the early years of elementary school, when my grandfather took the entire family to enjoy a kaiseki meal for dinner there. This time, I have come with my husband to partake in breakfast.
瓢亭(Hyotei), a long-established and prestigious kaiseki restaurant in Kyoto, was once known for its exclusivity, catering mainly to special occasions and a select clientele. However, in recent years, it has taken steps to become more accessible, allowing a wider range of people to experience traditional Japanese cuisine and hospitality.
For example, they now offer more affordable breakfast and lunch courses, have improved reservation availability, and provide better support for foreign tourists. While maintaining its elegance and high standards, Hyotei has expanded options for guests to enjoy its flavors and atmosphere more casually.
The ability to enjoy breakfast there is part of this broader effort, making it possible to visit not just for special occasions but also for a more relaxed and enjoyable outing—a very welcome change.
A well-maintained garden,-Kyoto, Japan
Breakfast
Hyotei’s main restaurant offers its morning rice porridge (Asa-gayu) as a summer-limited menu from July 1st to August 31st, served from 8:00 AM to 11:00 AM (last admission at 10:00 AM). The meal begins with a tangy plum broth, followed by a three-tiered box containing dressed vegetables, steamed dishes, and simmered seasonal ingredients. The luxurious breakfast also includes their signature Hyotei tamago (an egg dish with a creamy, runny yolk), grilled sweetfish (ayu), and a soup bowl. The white rice porridge is cooked to order and topped with a refined thick starchy sauce made with dashi broth, creating an elegant and delicate flavor.
A cute noren-Hyotei
A gourd-shaped vessel-Japanese dishes
Japanese cuisine with variety-Japanese dishes
Ayu fish available only in this season-Japanese dishes
Breakfast rice porridge with the Japanese potteries
Breakfast rice porridge(朝がゆ)-Japanese dishes
A yunomi (using the Japanese term, often explained as “a Japanese style teacup”)
The room where we had breakfast-Hyotei
I thoroughly enjoyed a very satisfying breakfast. The true delight of traveling lies in the luxury of savoring meals that others have prepared with care and served with thoughtfulness. Moreover, I was once again reminded that this experience is a reflection of the uniquely Japanese spirit of hospitality. Japan’s exceptional omotenashi and meticulous attention to detail are truly world-class examples of outstanding service.
Of course, I really enjoy the heartfelt home-cooked meals made at my own kitchen. However, I truly feel that the special dishes, which are difficult to experience at home, offer a unique charm of dining out — allowing one to sense the changing seasons through the beauty of presentation and the depth of flavors with all the senses. By refining these delicate sensibilities and the richness of taste, I hope to make the most of this experience as I prepare to teach my next Japanese home cooking class, striving to provide an even more fulfilling and valuable curriculum.
“Mi casa es tú casa” by TOMOKITA
Please book from here.
