Zenbird Editorial TeamMUJI HOTEL GINZA is serving Kyoto Ozen at its in-house Japanese Restaurant WA, as part of their WA Discover Food series, a project where chefs personally visit producers across Japan to source regional ingredients. The new menu focuses on the culinary traditions of Kyoto, featuring seasonal vegetables and artisanal products that reflect the prefecture’s unique climate and history.
The WA Discover Food series launched in autumn 2025 and has previously featured ingredients from Kochi, Fukushima, and Chiba prefectures. For the Kyoto edition, the restaurant highlights traditional vegetables and fermented products. The menu presents the natural strength of these ingredients through simple yet refined preparation.
The primary set meal, or Ozen, includes a variety of seasonal dishes. A highlight is the tempura assortment featuring Manganji peppers from Akahori Farm in Kyoto Tanba, which are certified as top-grade. Another central dish is the Kyo-Tanba Kogen pork, grilled with Kujo leek miso. This dish uses traditional farmhouse miso from Kanto-ya, a long-established brewery located south of the Kyoto Imperial Palace, paired with crisp Kujo leeks from Murata Farm.
For dessert, the restaurant serves a panna cotta made with Miyama milk. This milk is produced by dairy farmers in Miyama Town using a low-temperature, long-time pasteurisation process to enhance its natural sweetness.
The seasonal offering will be available until the end of August 2026.
[Reference] PR Times (Japanese)
