# Kyoto Hotel Pickle Adventure

> A Kyoto hotel’s fermentation workshop creates pickles for a chef’s dinner menu.
- Title: Kyoto Hotel Pickle Adventure · Bon Appétit | Shortify
- Summary: A Kyoto hotel’s fermentation workshop creates pickles for a chef’s dinner menu. Guests at Suiran hotel in Kyoto plant eggplant for pickles that become part…
- Keywords: suiran, kyoto, fermentation, tsukemono, kyo suiran, mori family, tsubasa yamaguchi, arashiyama forest, honzu river, food, lifestyle, Hotel
- Source: Bon Appétit — https://bonappetit.com/story/i-pickled-like-id-never-pickled-before-with-this-kyoto-hotel
- Author: Noah Kaufman
- Published: 2026-10-07T20:00:00+00:00
- Read time: 1 min
- Topics: suiran, kyoto, fermentation, tsukemono, kyo suiran, mori family, tsubasa yamaguchi, arashiyama forest, honzu river, food, lifestyle
## Suiran Hotel Introduction
Suiran is a 39-room boutique hotel along the Hozu river in Kyoto’s Arashiyama forest.
## Hotel Property Details
The hotel features Meiji-era gates, pebbled courtyards, and 17 rooms with patios for hot springs baths.
## Cafe Hassui Experience
Cafe Hassui offers afternoon tea with savory courses and sweets from Kyoto confectioner Kameya Yoshinaga.
## Kyo Suiran Restaurant
Kyo Suiran combines French techniques with Japanese ingredients for dishes like grilled cod and Wagyu with soy-braised mushrooms.
## Fermentation Expedition
Guests plant eggplant on a 1.5-acre farm owned by Mori family pickle makers for fermentation.
## Tsukemono Making Process
Vegetables are buried in a sand mix of nuka, salt, and water for fermentation by natural bacteria and yeast.
## Chef’s Dinner Menu
Chef Tsubasa Yamaguchi serves seven courses using fermented flavors from kojis, misos, and natto.
## Pickle Souvenir
Guests receive a tub of tsukemono as a souvenir after dinner at Suiran hotel in Kyoto.
## Key takeaway

Guests at Suiran hotel in Kyoto plant eggplant for pickles that become part of a chef’s dinner menu.