Obanzai is the name first given to home style cooking of Kyoto sixty years ago. I’m glad it has a name, because it made it easy to find a place where I could taste it. Japanese cooking is very seasonal, so it is worth returning for a taste of how the food changes through the year. Moreover, anywhere in the world, traditional home cooking is always the one which is the most responsive to the season. Obanzai was lovely in late autumn, early winter. The pickles and the vegetables were clearly of the season. Since the ingredients change, I suppose even the seasoning and the method of cooking changes with the time of the year. There was an emphasis on vegetables, which we found refreshing. We could recognize the balance that is created when you try to minimize waste.
The Family was recovering from a cold which had left her with a congested lung and a hacking cough. The lady who ran the restaurant gave her warm tea to soothe her throat and offered more miso soup. We thought that was very considerate of her. Hospitality (omotenashi) is said to be part of Obanzai.
Don't hold your breath 