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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.
Sashimi-grade sea bream and scallops marinated with Kayanoya Kelp Dashi, served with fresh sprouts and Japanese smartweed.
Kelp Dashi-Marinated Seafood

Cook

15 min

Portions

2-3 Servings

Season

All Seasons

Cuisine

Japanese

Category

Appetizer

Difficulty

Easy

Instructions

Step 1

Sprinkle [A] evenly over the seafood. Refrigerate for about 10 minutes to allow the flavors to meld, then serve garnished with fresh herbs or sprouts.

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