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Kaiseki cooking class at Kinmata / "Time to learn longestablished Japanese cuisine" taught by the 7th
generation head of Kinmata
Lecture: 2 or 3 dishes (total of 7 courses)

Plan Details
A valuable opportunity to learn from the seventh generation head of the family, Mr Matahachi. Food is culture. Matahachi's dishes are carefully prepared with the person who will eat them in mind. The aim of the 'Time to learn about Japanese food' is to review the importance of dietary education and the basics of Japanese food in light of the registration of Japanese food as a cultural heritage. Cooking can be made tasty with a little effort and a little ingenuity. In the classes, professional skills are taught, such as how to make dashi (soup stock), how to select ingredients, how to use a knife, how to cut ingredients, cooking methods and the joys of seasoning. Anyone from inexperienced cooks to experienced housewives is welcome to attend. For private bookings, we will listen to your requests and make adjustments accordingly. 

11:00 Cooking class starts

12:30 Luncheon 

14:30 Ends * Please consult with us regarding the start time. Cuisines to be learnt during the 'Time to learn about Japanese food': 2 or 3 dishes. (7 dishes together with the classroom dishes) Beverages can be ordered separately on site.

Set Dates

Every day from January 11, 2024 to December 20, 2025 * Will be held again in the following year (temporary closure, contact us for details)

Excluded Dates

Every Wednesday and from December 20 to January 10

Plan Price

please require

What's included

7 dishes in total. Lecture: 2 or 3 dishes* depending on the cuisine. 4 or 5 other dishes

Course Details

10:50 Assembly 11:00 Cooking class starts12:30 Lunch 14:30 End. *Please consult with us about the start time. Meet 10 minutes before the start time.

Cuisines to be learnt during the 'Time to learn about Japanese food': 2 or 3 dishes. (7 dishes together with the classroom dishes) Beverages can be ordered separately on site.

Time Required

2h 30min

Min. # of Participants per Party

one person

Min. # of Participants

15 people

Max. # of Participants

post-request acceptance

Closing Date

Deadline at 6pm one month in advance.

Supported Languages 


(if commentary in a language other than Japanese is required, schedule to be confirmed) 

English, Korean, Chinese, Polish, Hebrew, German, Spanish, French, Filipino, Thai

Necessary when making a reservation

(1) Date of implementation 

(2) Desired time 

(3) Participant's name

(4) Contact details

Cancellation Fees

Free cancellation within 72 hours 

From 3 days prior to the day before the experience date to the day before: 20%, 

on the day of the experience: 50%. 

No-show or after the start of the trip: 100%.

Kaiseki/Inn Kinmata 407 Dainichicho, Nakagyo Ward, Kyoto, 604-8044

Google MAP

7:00, 8:00 or 9:00 Choose one of the above

Other (Notes)

This tour is intended for primary school students and above. Each guest under junior high school age must be accompanied by one parent or guardian.

Photo Galley

#1 Kinmata Matahachi VII

Textbook of Japanese side dishes carefully taught by a long-established ryotei in Kyoto / Shinsei Shuppan Shuppansha

A textbook for making delicious Japanese side dishes at home, taught by "Chikamata", a long-established ryotei in Kyoto that also holds cooking classes. There are no complicated procedures!

With just a few professional tips, you can make the usual meat and potatoes, chikuzen-ni and buri daikon with exceptional taste. There is also a full page on making Osechi, which even primary schools students can make. The book provides gentle explanations of the basics with many photographs, such as how to cut vegetables and how to handle fish, which you will need to learn again.

Books written by: Kinmata Matahachi VII, Ukai Jiji

#2 Kinmata head office

History of Kinmata

Founded in 1801, the founder was from Omi province and called himself Omiya Matahachi.

He originally opened the "Omiya" shop in Fuyamachi Rokkakusagaru. At that time, it was a regular inn for medicine peddlers from the Omi Province.

In 1898, the name of the shop was changed from Omi Matahachi to "Kinmata", and in 1902 it moved to its current location in Shijo Gokomachi Aru.

The two-storey wooden building with a red-shell entrance, a garden with a bamboo fence and a bath made entirely of hinoki cypress with an umbrella ceiling is still in operation more than 200 years later, retaining the appearance of its time as a typical Kyoto townhouse.

#3Example of cuisine

The cooking methods are taught according to seasonal ingredients.

#4 Geta.

#5 Matahachi the First

Paulownia round geta, which have been placed at the entrance for generations.




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