Tea Fields to Kyoto Tables: A Journey Through Wazuka and Fushimi

Surrounded by undulating green hills, Wazuka produces around half of the country’s beloved Uji-cha tea leaves and has over 800 years of cultivation history. Here, visitors can try their hands at tea-picking, learning about the precise leaves to pluck and the delicate process that turns them into prized sencha and matcha.

After working up an appetite, stop by Wazukaya for a refreshing lunch. Try their cha soba, or noodles infused with locally grown green tea, served with umami-packed dashi and seasonal sides. Amidst the rolling fields, the restaurant serves the fragrant local tea along with a front-row view of Wazuka’s terraced tea plantations.

Moving north closer to Kyoto city, the air grows sweet with the scent of fermenting rice. The Fushimi ward has been one of Japan’s great sake-brewing centers since the Edo period.

Start with a visit to Masuda Tokubee Shoten, a historic brewery known for its elegant Tsukinokatsura sake and for originating the sparkling nigori-zake (unfiltered sparkling sake). Here, guests can join a guided tour and tasting, learning about traditional fermentation techniques that the brewery has refined since 1675.

For those wanting to explore several breweries in one convenient spot, Fushimi Sakagura Koji offers a lively food hall-style experience where visitors can sample sakes from multiple producers paired with small plates.

For those wanting a sit-down meal with their sake, Tsuki no Kurabito, housed in a renovated former Gekkeikan sake brewery, is the perfect destination for both individual travelers and larger groups. With elaborate lunch sets, hot pots and seasonal kaiseki, their dishes are designed to pair beautifully with the region’s sakes.

A short drive from Fushimi is Yamada Farm, a family-operated farm that brings Kyoto’s vegetables closer to our everyday lives. Cultivating traditional Kyo-yasai on their expansive land right by the city, the farm is open for seasonal tours that showcase the cultivation of nutrient-dense, heirloom varieties unique to Kyoto.

These vegetables have been supplied to the capital for generations, forming the backbone of the delicate flavors of Kyo-ryori, the city’s refined culinary style.

Kyoto has long received premium ingredients from regions like Wakasa and Ise-Shima. Today, places like Yamada Farm continue that legacy, supplying some of Japan’s finest ingredients to its culinary heart.

After a full day of exploration, travelers can unwind at hotels conveniently located near Kyoto Station to rest up for more adventures ahead.