Fresh Spring Green in Kyoto

Several weeks ago (at the end of April) I was in Kyoto for a glimpse of the fresh spring green. I have, of course, been to Kyoto numerous times, and this was definitely not my first time going at that time of year, but it was definitely the first time I noticed just how much really fresh looking “young” greenery there was absolutely everywhere.

Below are a few shots and there are more here in the form of a gallery/slideshow.

We went to Kodaiji in Higashiyama to see the Spring “Light Up” – a special period from March until early May during which the temple is open until 9:30 pm and certain parts are illuminated. Kodaiji does this kind of “light up” at three different times of the year and, despite some people being against the night light-ups because it apparently damages the leaves/trees, etc., it is worth going to see if you happen to be in Kyoto during one of those periods.

 Up behind Nanzen-ji you can hike up and over to Daimonji-yama. We did go up and over, but took a wrong turn at a hilltop cemetery after a nice chat with a local man who was there visiting a grave. This was on the way:

There are many little details one might overlook when on a visit, but observant eyes will pick up the seasonal theme running through the careful selection of food items in a restaurant and the way they are presented – it’s always a pleasure to notice the continuity in such details and be able to understand the intent. We went for lunch at Endō Yasaka in Gion, which was fantastic. I highly recommend it, but you definitely need to make a reservation in advance. Here you can see the fresh spring green running through everything:

 

 

 

 

 

 

 

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  • diego.a

    It looks like paradise. From the nature, to the architecture, to the interior decoration. 
    The only thing I can complain about is the big check for the small portions 😉

    • There are certainly parts of Kyoto that are very beautiful, and, I suppose, a kind of paradise.

      The portion size thing is interesting: I think one basic concept of Japanese food is that small portions make each bite and taste more meaningful; it is a fleeting experience and, after a dish is done, you want more but you cannot have more and this creates a deep impression of deliciousness.