As evenings cool, yudōfu pots appear around Nanzen-ji and Arashiyama. A gentle, warming lunch.
Chestnut and persimmon
Kuri sweets, chestnut rice and dried persimmon fill wagashi counters through autumn.
Momiji sweets
Look for maple-leaf shaped namagashi at tea houses, made only for the season.
Muslim traveller note: Kyoto cooking leans on dashi, mirin and soy. Ask about fish versus meat stock and alcohol in sauces. Tofu and shōjin restaurants are the simplest choice, but confirm the dashi.