Ms. Masako Tatsuma, Owner, Kyoto Cuisine Restaurant Sensho

Interviewers/Authors: Kokona Miyakawa, Kishin Tada

Sensho is a restaurant that serves traditional Kyoto cuisine on Shijo Kadonooji in Ukyo Ward. Kaiseki cuisine using fresh ingredients such as seasonal Kyoto vegetables is especially well known here. We interviewed the owner, Masako Tatsuma, about the restaurant, Ukyo Ward, and the history and culture of Kyoto. Originally opened in Gojo-Dori street during the bubble economy, it moved to Shijo-dori after the bubble economy burst in 1991.

―Could you tell us about the restaurant?

Tatsuma: Opened during the bubble economy, this restaurant was members-only and had its name written in kanji. “Sen” means “many” and “sho” means “happiness,” so it is a name that wishes for a lot of happiness. Since the current owner is a woman, its name was changed from kanji to hiragana to express femininity.

This is a restaurant that I think is an important part of the culture of the town. In the past, the restaurant was used as a venue for the town’s place for old people. Much of the old culture of Kyoto has been retained, and this has something to do with the structure of Kyoto’s old houses. Old houses are built with a narrow frontage and long depth. Since the houses are connected, it is customary in Kyoto to bring the leftovers of dishes you have made to the next house. This is the origin of “obanzai,” dishes gathered from various homes. It is customary to order extravagant dishes from restaurants on extraordinary days, and to eat “obanzai” on ordinary days. In Kyoto, the calendar of meals is important, and the traditional culture is passed on from one generation to the next I think our restaurant also plays a role in this. It’s hard work, but also rewarding.

―Is there anything special about the menu of your restaurant?

Tatsuma: We use ingredients from Kyoto in all of our menus. Customers say that the food is fresh and delicious because it is made with local ingredients.

―What is the charm of your restaurant that you want people from Japan and overseas to know about?

Tatsuma: Few people come to the restaurant just for sightseeing, but quite a few foreign customers come Some people like the restaurant and come back every year. It’s a hidden gem and uses local ingredients, so everyone says it feels like home. Kyoto cuisine is a soothing dish with sophisticated light seasonings that make the most of the taste of the ingredients. Calmness is reflected in Kyoto cuisine and the atmosphere of the restaurant.

―What is the appeal of Ukyo Ward to you?

Tatsuma: Not only the things that represent Kyoto, but also the less conspicuous elements are good. Ukyo Ward has many popular tourist attractions such as sweets, for example Arashiyama’s soft-serve ice cream or Warabimochi, but I recommend going to a place which has a silent atmosphere.

―What is your message to readers of the website?

Tatsuma: See Kyoto’s bustling side as well as its quiet and solemn side. Kiyomizu-dera Temple and Kinkaku-ji Temple are popular and outstanding spots, but you can also pay attention to the quiet and calm places like Ginkaku-ji Temple and Ryoan-ji Temple, where the essence and culture of Kyoto are hidden. In other words, What I mean to say is “What is the culture of Kyoto? Let’s think more deeply.”

Interviewer’s Comments

I am very grateful to the owner, Ms. Tatsuma, for kindly accepting this interview. Kyoto cuisine comprises dishes that can be enjoyed with all five senses, not only the taste but also the appearance and atmosphere. If this article piqued your interest in Kyoto and Kyoto cuisine, then by all means visit this restaurant.

(Kishin Tada)