Savor the Umami of Katsuobushi at Bushido.

We absolutely love Katsuobushi for its rich umami punch, and it’s no secret that it’s the backbone of countless beloved Japanese dishes. When we stumbled upon Bushido restaurant in Kyoto, Japan, we knew we had hit the jackpot. The restaurant is on Sanjo street, pretty close to the Museum of Kyoto. This place isn’t just a restaurant; it’s a shrine to Katsuobushi, offering an unmatched dining experience that captivates both food lovers and cultural explorers.

Katsuobushi, for those unfamiliar, is dried and fermented skipjack tuna, a staple that has earned its stripes in the annals of Japanese cuisine. Its ability to infuse depth and umami into dishes makes it indispensable in many traditional recipes. At Bushido, we had the unique chance to dive deep into the world of Katsuobushi, tasting it in its various avatars, especially through their signature dish—the Katsuobushi-don.

Creating Katsuobushi is an art that demands precision and patience. The process starts with fresh skipjack tuna, which is filleted, simmered, and then smoked over a wood fire. The fish is then sun-dried and aged for several months to cultivate a flavor that’s truly one-of-a-kind. This delicacy can either be shaved into whisper-thin flakes or kept as a solid block, both forms holding their own charm.

The highlight of our visit was definitely the Katsuobushi-don. At Bushido, they’re meticulous about using only the best Katsuobushi. Watching the chefs shave the Katsuobushi right before our eyes, using tools passed down through generations, was a spectacle in itself.

The dish is assembled with artistic finesse. A fluffy bed of freshly steamed rice forms the base, over which the delicate Katsuobushi flakes are elegantly scattered. As they serve it, the warmth of the rice makes the Katsuobushi flakes dance lightly—an enchanting sight that prepares you for the culinary delight that awaits.

Before we even took a bite, we were urged to take a moment to appreciate the inviting aroma that surrounded us. The smoky whispers of the Katsuobushi combined with its innate umami created an aroma that tantalized our senses, beckoning us to dive in.

And the taste? Absolutely magical. The flakes seemed to melt on our tongues, bursting with umami that perfectly complemented the gentle sweetness of the rice. Every bite was a harmonious melody of flavors, paying homage to the meticulous craft that went into making this dish.

But the Katsuobushi-don was just the beginning. Bushido’s menu was a treasure trove of dishes, each celebrating Katsuobushi’s versatility. From a traditional dashi broth that carried the essence of the dried fish to various savory sides adorned with Katsuobushi flakes, every dish was a nod to this cherished ingredient.

Wrapping up our meal, we left Bushido with a deeper appreciation for Katsuobushi’s role in Japanese culture and cuisine. This place is more than just a dining spot; it’s a cultural landmark that both preserves and glorifies the essence of Katsuobushi, ensuring its legacy for future generations.

After our meal, we walked two blocks down the Yanaginobamba street to find fresh Katsuobushi at the Nishiki Market, the most famous shopping street in Kyoto. You can find variety of shops on the Nishiki Market from Japanese kitchen knives to regional sake and spices. We usually spent an entire day to go through the shops.

For anyone looking for an authentic and unforgettable dining experience in Kyoto, Bushido is a must-visit. It’s not just about eating; it’s about experiencing the soul of Japan through the lens of Katsuobushi. Every dish is a story, every flavor a piece of history, and we can’t wait to go back and uncover more of these stories.

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