Kyoto cuisine grew up around seasonal ingredients, tofu, vegetables and delicate broth. Three styles are easy places to start: kaiseki, yudofu and obanzai.
Kaiseki is a course of small seasonal dishes served one after another. Lunch courses are usually more affordable than dinner, and many places need a reservation. Yudofu is tofu simmered in a light broth, often served in temple-style settings, and is relaxed and simple. Obanzai means everyday home-style dishes, such as simmered vegetables, often shared at a counter.
If you do not eat meat or fish, ask when you book. Temple vegetarian cuisine, vegan cafes and some yudofu restaurants can accommodate this, but it is best to confirm first.
Arrive on time because set courses cannot wait, never stand chopsticks upright in rice, and do not pass food from chopstick to chopstick. Tipping is not expected.