Kyoto, once the imperial capital of Japan, has a long-standing culinary tradition that is a combination of courtly kaiseki ryori (Japanese haute cuisine) and shojin ryori (Zen Buddhist vegetarian cooking). Rice, vegetables, and tofu have been staple ingredients due to the city's inland location and its proximity to Lake Biwa, which is a fantastic source of freshwater fish. Moreover, Kyoto is well-known for its refined and delicate flavors, with an emphasis on seasonal ingredients and artful presentation, reflecting the aesthetics and sensibility of Japan's cultural heart.