Eat your fill of Kyoto Potel Style Kaiseki Make generous use of ingredients grown in Kyoto and enjoy your food as if you were on a trip to Kyoto Incorporating elements of Kyoto kaiseki cuisine such as grilled dishes, palate cleansers, bubuzuke (rice with pickled vegetables) and sweets, Potel brings together a compact selection of delicious foods associated with Kyoto, regardless of genre, creating a new style of kaiseki that connects interests and connections A trip to eat Kyoto When you think of Kyoto, many people probably think of the city with its shrines and temples, but did you know that it is also a place rich in nature, with an abundance of seafood and mountain produce? Locally produced, locally consumed seasonings, ingredients, tableware, and more are all carefully selected in Kyoto. We want our guests to experience the local production and gastronomy that was born in Kyoto by focusing on when, where, and who made it. *Some kaiseki dishes include ingredients that are not from Kyoto. The most eye-catching appetizer tableware is a work by Masahiro Morisaki, a potter from Sagano, Kyoto. Known as a master of glazes, he is fascinated by glazes and has studied them extensively. The tableware is so captivating that it is fun to think about what dishes to pair it with.