Taisho HANANA has a couple of interesting facts that set the stage for a unique dining experience. First, it specializes in Obanzai, a traditional style of Japanese cooking from Kyoto. Second, the restaurant uses fresh, seasonal ingredients from local suppliers to make sure every dish is as authentic as possible.
So, onto our experience. My wife's family and I had to wait around an hour at a nearby coffee shop before getting a table. If you're planning a visit, maybe grab a cup of latte or tea nearby.
The presentation was nothing short of impressive, making the meal feel even more special. The sea bream was the first thing I tried, and it was absolutely divine. It melted in my mouth, and I was told it comes fresh from the market every day. Whether you have it as sashimi or ochazuke, you're in for a treat.
Side dishes were a mixed bag for me. They featured Kyoto vegetables bought directly from local Arashiyama farmers. Stir-fried seasonal veggies, Kamo eggplant dengaku, sweet potatoes—you get the idea. The eggplant stood out for me; it was genuinely good.
The rice they serve is Koshihikari rice sourced from contracted farmers, and the best part? You can ask for extra rice at no additional charge.
To cap off the meal, we were treated to home-made warabi mochi and shiratama azuki made with Tamba Dainagon. These were perfect in texture and sweetness—I could easily have several servings and not get tired of it.
