Photo/Illutration “Tango Otakara-don” and other dishes offered by Tsuruya Shokudo in Miyazu city. During the event, the restaurant will offer the rice bowl dish as “Tsuruya Shokudo meibutsu set” (Specialty set of Tsuruya Shokudo) with Amanohashidate chiffon parfait and drink. (Photo courtesy of the event organizer)

While Kyoto is packed with foreign tourists year-round, the city's restaurant industry suffers a wide gap between the busy and quiet seasons.

To bridge this gap, for two months in September and October before the fall tourist season arrives, 100 Japanese, Western and Chinese restaurants are offering select menus at special prices for “Kyoto bishoku meguri 2024 aki” (Tour of Kyoto’s gourmet food in the fall of 2024).

Organized by Doco-ico Inc., a company in Nakagyo Ward that offers restaurant consulting services, the event is co-sponsored by MK Co., a major taxi firm based in Minami Ward.

This marks the sixth time the promotion has been held since it began in the spring of 2022 to address the restaurant industry's slow months in early fall and early spring.

To date, around 40,000 people have visited the restaurants that have generated more than 320 million yen ($2.27 million) in sales.

“Although tourists from around the world are arriving, the economic impact is less than we expected,” says Yasuhiro Nishimura, president of Doco-ico. “An example is the Nishiki Market. It is bustling at a glance, but many foreigners are just browsing and not buying. Meanwhile, local residents avoid the congestion and stay away.”

Yet, he has pinned his hopes on the increasing number of foreigners who hope to experience the foods of Japan.

“We want to satisfy the need of both Japanese and foreigners to have good food even if they have to pay a bit more,” says Nishimura, who hopes the event will grow into an attraction that draws flocks of people from around the world.

Kinobu, which offers Kyoto cuisine in Shimogyo Ward, is a participant. 

“We all want to see an increase in foreign tourists," says its third-generation proprietor, Takuji Takahashi. "We want to see the chefs working hard in friendly competition to add value that will be chosen by people around the world.”

This time, the participating restaurants will offer their signature dishes incorporating seasonal ingredients as “special courses” priced between 2,000 yen and 19,000 yen and “luxury courses” costing more than 20,000 yen.

The organizer has also set up “exclusive courses” with price tags of more than 100,000 yen with foreign tourists in mind. Although most restaurants are located in Kyoto, four restaurants from Kyotango, Miyazu and Fukuchiyama cities will also take part.

The goal is to attract 8,000 guests and generate 80 million yen in sales. Details are available at the official website (https://autumn.bishoku.kyoto/en/).

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