From Our Kitchen
Stories, insights, and the art of Japanese dining
The Unsung Hero: Why Sushi Rice Matters More Than the Fish
Great sushi is 70% rice. Discover why the preparation of sushi rice — washing, seasoning, and fanning — is the true mark of a master chef.
Umami: The Fifth Taste and Why Japanese Food is So Satisfying
Discover umami — the mysterious fifth taste that explains why Japanese cuisine is so deeply satisfying. From dashi to aged cheese, we explore the science and pleasure of umami.
Japanese Dining Etiquette: A Guide for First-Time Visitors
From chopstick taboos to slurping noodles, here's everything you need to know to dine with confidence at a Japanese restaurant.
Sake: Beyond the Basics — A Complete Guide to Japan's National Drink
Navigate the world of sake with confidence. From junmai to daiginjo, serving temperatures to food pairings, discover what makes this ancient beverage so special.
The Art of Omakase: A Chef's Journey at Kyoto Garden
Discover the centuries-old tradition of omakase dining and how head chef Koshi brings this intimate culinary experience to Cape Town.
South Africa's Largest Japanese Whisky Collection
Explore Kyoto Garden's unrivalled collection of Japanese whisky — from rare Yamazaki vintages to everyday drams, and how to pair them with sushi.
From Ocean to Plate: Sourcing the Finest Seafood
How Kyoto Garden sources extraordinary seafood from around the world — from Western Cape abalone to Alaskan king crab — and why freshness is everything.
A Guide to Cape Town's Japanese Dining Scene
Cape Town's Japanese food scene has blossomed in recent years. Here's how it evolved and where Kyoto Garden fits into the story.
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