“Uminokyoto” Chefs from Hoshinooto and Toriyone Win the Grand Prix at the KYOTO GASTRONOMY SUMMIT

At the KYOTO GASTRONOMY SUMMIT, an initiative aimed at rediscovering culinary culture across Kyoto Prefecture and creating new food tourism experiences rooted in the region’s diverse local identities, chefs from Hoshinooto (Amanohashidate) and Toriyone (Kyoto City) were awarded the Grand Prix.

During the tasting and judging event held at Daigo-ji Temple in Fushimi, Kyoto, dishes created by participating chefs were evaluated and voted on by attendees and judges. The collaborative dish prepared by Yoshinori Tanaka of Kyoryori Toriyone (Nishikyo Ward, Kyoto City) and Masashi Ueda of Amanohashidate Rikyu Hoshinooto was selected as the Grand Prix winner.

Their winning creation, “Steamed Yuba-Wrapped Snow Crab from Taiza and Tilefish,” representing the culinary identity of “Uminokyoto,” received high praise as “a dish that could only be born through collaboration.”