Dive deeper into the subtle yet complex taste of konbu, from kelp base to ramen bowl
1.5 hour private experience
Location: Kamigyo Ward, Kyoto City
Offered in Japanese, with a friendly Deeper Japan guide interpreting in your language
A minimum of 2 guests is required to book. Solo participants are welcome but will be charged the 2-person rate
What you’ll do
Visit a konbu specialty store with over a century of culinary history in Kyoto. Experience a konbu cold brew tasting to enjoy the subtle differences in each kelp variety. Watch real konbu being shaved right before your eyes and enjoy the fresh taste. Then, enjoy a meal made to highlight the konbu flavor, consisting of konbu ramen noodles and soy-simmered kelp onigiri.
Who can attend
Children must be 7+
What else you should know
Please inform us of any dietary requirements, including allergies, at checkout.
Availability
Tuesdays and Wednesdays
Session 1 (11:00 - 12:30)
Session 2 (12:00 - 13:30)
Session 3 (13:00 - 14:30)
Access
27 minutes by car from Kyoto Station
From Ocean to Table
Growing in dense ocean forests and swaying in ice-cold, mineral-rich waters, konbu kelp may appear unassuming at first glance. Yet once transformed into dashi broth, this umami-rich ingredient becomes the backbone of countless Japanese dishes. For over a century, this historic specialty store has devoted itself to the culinary culture of konbu, offering everything from Kyoto-style konbu snacks to soy-simmered delicacies that embody deep, savory richness, importing prime konbu from Japan's shores to Kyoto's city center.. Held in a private dining room above the store’s bustling shopfront, this culinary immersion invites you to taste freshly shaved konbu and savor a meal that showcases its versatility in full. Guests are invited to sample three of Japan’s most renowned varieties—Ma-konbu, Rausu konbu, and Rishiri konbu—each steeped for over 24 hours to release their unique, delicate layers of flavor. Rishiri konbu, for example, is beloved for its fragrant aroma and clean, light taste, perfectly suited to Kyoto’s elegant kyo-ryori cuisine. With proper aging, konbu can be matured for 10 to 15 years, developing into an even more refined ingredient, ready to infuse dishes with unparalleled depth. Guided by the konbu expert on staff, discover how the humble kelp has quietly shaped Japan’s culinary identity for centuries.
Cancellation Policy
Please make your booking at least 14 days in advance. See cancellation policy here.
A detailed itinerary will be emailed to you once your booking has been confirmed.
