Obanzai (おばんざい) is a local food in Kyoto. Food in Japan

Obanzai is a traditional Kyoto home-cooked meal deeply rooted in family traditions, passed down through generations within Kyoto households. This cuisine emphasizes the use of seasonal, locally sourced ingredients, with a focus on minimizing waste. Its hallmark is simple seasoning that enhances the natural flavors of the ingredients, providing a taste that remains enjoyable every day. Originally termed "Banzai," meaning daily home cooking, Obanzai requires at least half of its ingredients to be produced or processed in Kyoto, a rule adhered to even as adaptations surface.

The typical Obanzai meal involves one soup, a main dish, two side dishes, and steamed rice, with dishes often lasting long enough for future consumption. Essential ingredients include fresh Kyoto vegetables, soybean products, and traditionally freshwater fish or salted dried seafood. The preparation of Obanzai involves varied cooking techniques such as grilling, steaming, and frying, with Kyoto’s Usukuchi-shoyu and Shiro-miso as distinctive seasonings.

Obanzai is not only a dish of cultural heritage but also promotes community and family bonds through shared meals. The cuisine's simplicity is complemented by artistic presentation, with colorful dishes and elegant tableware enhancing the experience. Adherence to five core spiritual elements—authenticity, hospitality, harmony, thrift, and balance—in crafting Obanzai reflects its deep cultural significance.

While Obanzai can be more expensive than other Japanese cuisines, its rich flavors and historical roots make it a worthwhile experience for visitors to Kyoto. Several well-regarded Kyoto restaurants, such as Kyosaimi Nomura, Mamecha, Okudohan Kogumachi, Taroya, and Kitchen Rakuraku, offer authentic Obanzai experiences. These venues vary in ambiance and offerings but consistently showcase the tradition, taste, and nutritious value of Obanzai cuisine.