Last update
A culinary and cultural experience at a traditional Kyoto restaurant. In addition to being the third generation head of Manshige, Keigo Tamura is also a Japan Cultural Envoy designated by the Agency for Cultural Affairs and member of the Kyoto Cuisine Preservation Society that works to preserve the techniques of the Registered Intangible Cultural Property of Kyoto Cuisine. Under his guardianship, Manshige offers a variety of activities for groups small and large to experience original Kyoto cuisine and culture. These include lectures and activities on the food-related culture of Japan and Kyoto, lectures on Kyoto vegetables from a vegetable sommelier, lectures on the ingredients used in Kyoto cuisine, Kyoto geisha and maiko performances, getting hands-on with Nishijin-ori textiles, Noh and Kyogen drama, viewing of artistic masterpieces in the restaurant hall such as the works of Ikuo Hirayama, hands-on experiences making dashi stock, demonstrations of finely cutting conger eels to the bone, and demonstrations of sushi-making. At their request, groups can receive unique and original cultural and culinary experiences.
Exterior view of the Manshige main location
Manshige banquet hall
Manshige guest room (back) *furnishings can be changed to tables and chairs
Manshige guest room (lower small room) *Horigotatsu traditional kotatsu tables
Manshige guest room (Mingei – traditional irori fireplace room) *furnishings can be changed to tables and chairs
Stone-paved approach to the entrance
Garden
One example of kaiseki cuisine
The head of the restaurant gives a class on the culture of dashi stock
The head of the restaurant gives a class on Japanese culture *A scene from a lecture he gave to New Zealanders as a Japan Cultural Envoy. Different venue from the actual one.
The head of the restaurant gives a class on Japanese culture *A scene from when he gave a lecture at a vocational school in Dubai as a Japan Cultural Envoy. Different venue from the actual one.
Viewing tour of an artistic masterpiece
This basic information is current at the time of publication and is subject to change.
Please check the official website for the latest information.