Hochoshiki Knife Ceremony
in Kyoto
_edited.png)
_edited.png)
Hochoshiki is a traditional Japanese culinary ritual that dates back to the Heian period. This tradition originated in the imperial court as a way to celebrate auspicious occasions and has been passed down for over a thousand years.
 |
|---|
 |
|---|
 |
|---|
Adorned in traditional ceremonial attire, including a Ceremonial hat , Hakama, and hunting garb, practitioners of Hochoshiki skillfully use a specific style of knife known as the Seima-ryu Hocho.
The ceremony involves cutting fish or fowl on a cutting board without directly touching them, creating festive and symbolic shapes. This unique art form has been primarily performed during special festivals known as "Sekkai", which were introduced to Japan from China.
Hochoshiki is not only about consuming the artfully cut fish but also about savoring the beauty and craftsmanship of the dish. The intricate and auspicious shapes are admired and celebrated, creating a sense of awe and appreciation. This culinary tradition serves as a distinctive expression of culture, beautifully embodying the convergence of tradition, artistry, and celebration. It invites you to thoroughly enjoy the experience, appreciating the artistry and cultural significance of the dish.
 |
|---|
 |
|---|
 |
|---|
 |
|---|
 |
|---|
 |
|---|
Japanese course meal
Performance of Hochoshiki
English interpretation guide
This plan offers a Hochoshiki performance with a Japanese course meal. An English-speaking guide will also be present to help you understand more about Hochoshiki and Japanese cuisine.
This service is available for a minimum of 2 persons.
＋
The price includes a Japanese course meal, one English-speaking guide, a Hochoshiki performance, and everything else you need. We will not charge any additional fees beyond this.
We provide a Japanese course meal with a Hochoshiki performance.
_edited.png)
_edited.png)
The ingredients used are carefully selected not just from Kyoto, but from all over Japan.
Enjoy a diverse range of Japanese dishes made with seasonal ingredients that have been prepared using the chef's innovative techniques.
<About allergy and dietary restrictions>
We can accommodate dietary restrictions such as allergies and religious requirements.
Introduction of craftsmen
Performer
Shigeyoshi Kawai
Head Chef of a Japanese Inn
Professional with numerous awards, certifications and licenses
_edited_edited_edited.png)
Chef
Hidehiro Noto
National Association of Japanese Culinary Technicians, Instructor of Japanese Cuisine
The event will be held at "Kyo Ajiwa"
Kyo Ajiwa is a high-end modern Japanese restaurant located on a charming street just off Shingukawa-cho Avenue.
Here, you can enjoy a diverse range of Japanese dishes made with seasonal ingredients, prepared using the chef's innovative techniques.
_edited.png)
455-2 Nishigomoncho, Higashiyama-ku, Kyoto, 605-0816, Japan
Address
・4 minutes walk from Kiyomizu Gojo Station (Keihan Railway)
・6 minutes walk from Gion-Shijo Station (Keihan Railway)
・10 minutes walk from Kawaramachi Station (Hankyu Railway)
Q.
A.
How many people can make a reservation?
This service is available for a minimum of 2 persons.
Q.
A.
What are your opening hours? Do you close for holidays?
We are open daily, with reservation times available at 12:00 pm, 5:00 pm, 6:00 pm, and 7:00 pm.
Q.
A.
What is included in the fee?
The price includes a Japanese course meal, one English-speaking guide, a Hochoshiki performance, and everything else you need.
Q.
A.
Can I order additional drinks or meals?
Yes, you can order additional food or drinks at the restaurant. Please pay for any additional orders at the location.
Q.
A.
When is payment due?
Payment must be made in advance by online credit card. Additional orders placed on that day can be paid for on location.
Q.
A.
Can you explain the Hochoshiki in English?
Yes, we will have one English-speaking guide who will give you a detailed explanation. The guide will also be present until the end of the meal to explain about Japanese cuisine.
