This article explores the topic above while sharing insights into Japanese cuisine, Kyoto’s culture, and the chef’s perspective. We hope it helps you enjoy your visit to Kyoto even more.
Yes—it is.
August is typically the hottest month of the year in Kyoto, with daytime temperatures often exceeding 35°C (95°F).
Because Kyoto is surrounded by mountains, the city tends to retain heat, creating the hot and humid summer climate for which it is famous.
But this is also part of Kyoto’s unique charm.
Quiet temple gardens in the early morning, evening walks through historic streets, and peaceful nights along the Kamo River offer a completely different side of the city.
By planning your day around the cooler hours, you can enjoy Kyoto comfortably while experiencing its beautiful summer atmosphere.
Even during the hottest days, Kyoto offers many refreshing places to visit.
Popular summer destinations include:
●Kibune, famous for its riverside dining platforms (Kawadoko)
●Shimogamo Shrine, where the ancient Tadasu no Mori forest provides welcome shade
●Nanzen-ji Temple and Eikando Temple, known for their peaceful gardens
●Kyoto’s museums and traditional craft galleries
●Evening strolls through Gion and Pontocho, when the city becomes cooler and more atmospheric
These places allow visitors to experience Kyoto while avoiding the strongest afternoon heat.
Japanese cuisine has long been shaped by the changing seasons.
During Kyoto’s hot summer, chefs prepare dishes that feel refreshing, light, and full of seasonal flavor.
August brings delicious ingredients such as hamo (pike conger eel), ayu (sweetfish), Kamo eggplant, Manganji peppers, winter melon, and fresh seasonal vegetables.
Delicate dashi-based soups, lightly seasoned dishes, and seasonal vegetables are designed to be satisfying without feeling heavy.
Japanese cuisine isn’t simply about eating—it’s about enjoying food that harmonizes with nature and the season.
After the Gion Festival ends and Obon approaches, Kyoto enters the height of its summer season.
Markets are filled with exceptional seasonal ingredients, giving chefs the opportunity to create dishes that can only be enjoyed at this time of year.
Even though both July and August are summer, the seasonal ingredients gradually change, making each month’s omakase experience unique.
This is one of the greatest pleasures of authentic kaiseki cuisine.
At Masumasu Masuda, our omakase course changes every month.
Each August, we carefully select the finest seasonal ingredients from Kyoto and across Japan, while also incorporating specialties from Tochigi Prefecture, the hometown of our chef.
Every dish is prepared using cooking techniques and dashi chosen specifically for each ingredient, allowing its natural flavor to shine.
To help international guests enjoy the experience more deeply, we also provide English explanations and a detailed English menu book describing each course and its cultural background.
After a day of sightseeing, there is something special about sitting in a quiet traditional machiya townhouse and enjoying a carefully prepared kaiseki dinner.
A warm bowl of delicate dashi, seasonal vegetables, and beautifully prepared seafood can be surprisingly comforting—even on Kyoto’s hottest summer days.
Sometimes the best way to experience Kyoto is simply to slow down.
Kyoto in August is hot—but it is also one of the city’s most vibrant and rewarding seasons.
The combination of seasonal ingredients, centuries-old traditions, and Japanese hospitality creates an unforgettable dining experience.
At Masumasu Masuda, we invite you to discover the beauty of Kyoto’s summer through our monthly omakase course, where every dish celebrates the flavors, culture, and spirit of the season.
ますます増田
住所：京都府京都市上京区旧大宮通中立売上る庇町１８７−１
