Kyoto Food

FRITKOT

The Belgians love their fries very much! They take fries extremely serious and have about 5,000 fries stands (or "fritkot") all over the country. We reproduce the "fritkot" at Belgian Beer Weekend to bring you the best fries you have ever tasted, the Belgian way! Operated by Belgian Brasserie Court.

Sausage Atelier

Quality sausages, done right. Carefully crafted sausages made with 100% domestically sourced pork and chicken. Natural casings give each sausage its signature snap, carefully cooked for maximum juiciness and flavor. Each sausage is served with stoemp, the classic Belgian mashed potato dish — a perfect match for Belgian beer.

Le Comptoir

Le Comptoir is a Tokyo-based specialist in premium natural cheeses, carefully selected for quality and character. Discover how exceptional cheese elevates the experience of Belgian beer.

Gyoza Stand Waichi

This gyoza stand is run by a Belgian beer importer with a serious love for gyoza! Crafted from a completely original recipe, these crispy-bottomed dumplings are the perfect match for Belgian beer — a pairing that’s hard to resist.

Kyoto Confectionery Cooperative, Youth Division

We are a group of young confectioners in our 20s and 30s representing long-established Kyoto sweet shops specializing in jo-namagashi, higashi and other traditional Kyoto confections. Together, we are committed to carrying Kyoto’s confectionery traditions into the future.

Daiyasu

Since our founding in 1902, we have spent more than 120 years pursuing the art of authentic Japanese pickles, using carefully selected domestic ingredients and the best seasonal produce. Proud to be part of Japan’s culinary tradition, we continue to make our pickles with care, bringing smiles and happiness to the table. At BBW: October 11 (Sun) & October 12 (Mon, public holiday)

Nishiri

Nishiri brings the best of each season to the table through traditional Kyoto pickles, focusing on delicious, wholesome food. Committed to quality, safety and the environment, Nishiri continues to explore new possibilities for traditional foods while supporting Japanese agriculture and a healthier future. * Dates: October 8 (Thu.) / October 9 (Fri.) / October 10 (Sat.)