Michelin-Starred Kyoto Restaurant Embraces Kosher Kaiseki Cuisine

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Kyoto’s Michelin-Starred “Honke Tankuma Honten” Offers Authentic Kosher Kaiseki Cuisine

In the heart of Kyoto, Honke Tankuma Honten, a Michelin-starred restaurant, has embarked on a remarkable culinary journey by offering kosher kaiseki cuisine.

Kosher food, much like halal in Islam, refers to foods that meet the strict dietary standards of Jewish law. Adhering to the regulations, Honke Tankuma Honten has taken significant steps to ensure their dishes align with kosher practices, providing a unique dining experience for their Jewish clientele.

Kyoto’s Honke Tankuma Honten

Honke Tankuma Honten’s Kosher Course

Honke Tankuma Honten’s Kosher Course

Understanding Kosher Food

Kosher, meaning “fit” or “proper,” refers to foods that are permissible for consumption according to Jewish law. These laws, detailed in the Torah, have been observed by devout Jews for over 3,000 years. Key prohibitions include the consumption of pork, shellfish, and the mixing of meat and dairy, among other stringent guidelines.

The Kosher Process at Honke Tankuma Honten

Tankuma Honten’s commitment to kosher cuisine is evident in every step of their preparation process.

Exclusive Kosher Kitchen Access

The kosher kitchen is a separate entity within Honke Tankuma Honten, accessible only to a rabbi, ensuring no cross-contamination with non-kosher items.

Only the Rabbi can open the kitchen door

The kitchen is equipped with two CCTV which is connected directly to the Rabbi, to ensure that no one is allowed to enter the kitchen without permission.

This kitchen is equipped with dedicated utensils, cookware, and ingredients, all of which are thoroughly inspected by the rabbi.

Kosher exclusive kitchen ware and table ware

Kosher ingredients

Thorough Inspection of Ingredients

Vegetables, fruits, and other plant-based ingredients are meticulously checked for insects and larvae, which are not permitted in kosher food.

Fish Selection

Only fish with both scales and fins are considered kosher. The rabbi carefully examines each fish to ensure it meets these criteria before it is prepared.

Rabbi’s Involvement in Cooking

According to the principle of “bishul Yisrael,” a rabbi or Jewish individual must be involved in the cooking process. At Honke Tankuma Honten, the rabbi is responsible for lighting the fire used in cooking, symbolizing their direct involvement in the food preparation.

Final Checks and Presentation

Throughout the cooking and plating process, the rabbi supervises to ensure all kosher laws are followed. When the meal is served, the rabbi often accompanies the dish, explaining the ingredients, cooking methods, and checks involved, providing diners with a comprehensive understanding of their kosher meal.

The Rabbi presents the Kosher food that will be served to the guest

Mr. Kurisu of Honke Tankuma Honten (right) explains Kosher foods in Japanese to the guest.

Sacred Role of Wine

In Jewish tradition, wine holds a special place, and only the rabbi is permitted to open and pour it, adding another layer of sanctity to the dining experience.

Rabbi opens the wine

Kosher-certified Japanese Sake “Nambu Bijin”

Kosher Compliance Process and Checkpoints

Foods Not Permitted Under Kosher Laws:

• Pork and its by-products
• Fish without scales and fins (such as shrimp, crab, shellfish, etc.)
• Consumption of meat and dairy products together (e.g., cheeseburgers)
• Meat from animals that have not been slaughtered according to kosher standards
• Fruits and vegetables that contain insects or insect eggs
• Blood (all blood must be completely removed from meat)

How to Reserve

• Reservations can be made through Table Check.
• The minimum number of guests required is 10 people.
• Reservations must be made at least 7 days in advance.
• Reservations cannot be accepted on Fridays and Saturdays (Jewish Sabbath).
• Reservations may not be accepted on certain Jewish holidays.
• Rabbi supervision is required on both the preparation day and the day of service for kosher meals.
• An additional supervision fee of ¥66,000 (including tax) will apply, covering the rabbi’s supervision across two days.

Tankuma Honten’s dedication to offering kosher kaiseki cuisine exemplifies their commitment to inclusivity and culinary excellence. By closely adhering to Jewish dietary laws under the guidance of a rabbi, they provide a unique opportunity for Jewish visitors to Kyoto to enjoy authentic kaiseki cuisine within the bounds of their religious practices. This initiative not only broadens the restaurant’s appeal but also enriches Kyoto’s diverse culinary landscape.

About Honke Tankuma Honten