At Maana Kiyomizu, one can stay in a restored machiya, dine in a kissaten, shop for artisanal products, and participate in craft workshops.

A staple ingredient in Japanese cuisine, bamboo is commonly used in spring dishes and made into cutlery and tableware. Peter Weld travels to Kyoto and discovers how the plant is harvested and used.

On the evenings of April 10 and 11, 2026, The Kaiseki Kyoto Meets Saigon brought together the quiet precision of Kyoto and the refined sensibility of Saigon, welcoming twelve guests each night into an intimate omakase experience defined by seasonality, restraint, and an exceptional attention to detail.