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The Secret Behind Satoyama Cuisine at Oryori Kayanoya Dining

Recipes

Close-up of Miso Mushroom Dashi Oil served with toasted baguette slices

Seasonal Homemade: Miso Mushroom Dashi Oil

Chunks of orange pumpkin are simmering in a pot of liquid, partially covered with a sheet of parchment paper. Steam is visible, and the pumpkin pieces have green skin on some edges.

Simmered Kabocha (Japanese pumpkin)

Kayanoya Inspiration

Discover More

Kayanoya Restaurant surrounded by lush greenery beneath its newly re-thatched roof.

Part 1:
Re-Thatching the Roof at Oryori Kayanoya Dining After 20 Years

The re-thatching project at Kayanoya Restaurant viewed through the surrounding spring landscape.

Part 2:
Re-Thatching the Roof at Oryori Kayanoya Dining After 20 Years

About Kayanoya

Historic group photo in front of Kayanoya's original building, celebrating more than 130 years of heritage and craftsmanship.
A Kayanoya team member carefully inspecting dashi during production to ensure consistent quality and craftsmanship.
Two people talking in a vegetable field, highlighting Kayanoya's commitment to sustainability and close relationships with local farmers.

Kayanoya People's Voice

Kayanoya People's Voice

Real voices from our Kayanoya community. Through personal interviews, customers share how they enjoy our products and the qualities they cherish most.

Real voices from our Kayanoya community. Through personal interviews, customers share how they enjoy our products and the qualities they cherish most.

vol.4: Pairing Dashi with Every Dish

vol.4: Pairing Dashi with Every Dish

vol.3: From Green Beans to Pasta – Cooking with Kayanoya Vegitable Dashi

vol.3: From Green Beans to Pasta – Cooking with Kayanoya Vegitable Dashi

vol.2: Creating Original Recipes with Kayanoya Flavors

vol.2: Creating Original Recipes with Kayanoya Flavors

vol.1: My Favorite – Light-in-Sodium Vegetable Dashi for Every Dish

vol.1: My Favorite – Light-in-Sodium Vegetable Dashi for Every Dish

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