Legacy & Evolution: A Conversation with a Kaiseki Legend

Legacy & Evolution: A Conversation with a Kaiseki Legend

Chef Kunio Tokuoka has been working in the kitchens of KITCHO, the legendary Japanese haute cuisine restaurant for close to 40 years and is now running the show. He follows in the hefty footsteps of his grandfather the founder of KITCHO Teiichi Yuki. Born in 1960, Kunio Tokuoka has brought…

25
Dec
Japan: Kyoto
Suzue

Suzue

Suzue

Suzue, 2 Michelin stars and currently number one in Kyoto on tabelog.com is a traditional kaiseki restaurant serving very minimally prepared dishes from the best seasonal ingredients. Even if I loved my past meals at Matsukawa and Ishikawa in Tokyo, I’ve always found kaiseki flavours a little too bland and…

25
Apr '16
Tempura Matsu

Tempura Matsu

Tempura Matsu

I first read about Tempura Matsu in Matt Goulding’s book “Rice Noodle Fish“, an excellent study on the Japanese food world and culture. Different than the name suggests, Tempura Matsu is not solely serving tempura, but modern kaiseki from the most incredible ingredients one might outsource in Japan. The second…

8
Apr '16
Yutaka steakhouse connection

Yutaka steakhouse connection

Yutaka steakhouse connection

What do Tokyo’s top steakhouses such as Shima, introduction only Kawamura and Ginza Hirayama have in common? Their chefs all come from Yutaka in Kyoto (1 Michelin star), now second generation steakhouse run by its founder’s son Mamoru Takada. Thus, the formula of these four über steakhouses is similar. French…

5
Apr '16
Luxeat picture of the day: at Kikunoi

Luxeat picture of the day: at Kikunoi

Luxeat picture of the day: at Kikunoi

Beautiful food at Kyoto’s Kikunoi… P.S. Longer posts will be resumed soon!

2
Oct '13
Modern kaiseki at Hoshinoya ryokan

Modern kaiseki at Hoshinoya ryokan

Modern kaiseki at Hoshinoya ryokan

Sometimes you need to travel to another side of the world to get answers to your questions. And the question I’ve been asking myself was – what had happened to Umu, my favorite Japanese restaurant in London, which has changed for the worse ever since it’s head chef, Ichiro Kubota…

6
May '13
Sushi Matsumoto, Kyoto

Sushi Matsumoto, Kyoto

Sushi Matsumoto, Kyoto

After eating in all these “alpha” sushi places in Tokyo the standards for fish and rice get pretty high. I don’t want to sound snobbish – the first time I went to Japan I was so ignorant, I thought that sushis are the most basic meal to prepare, something everyone…

26
Mar '10
Kanamean Nishitomiya kaiseki dinner

Kanamean Nishitomiya kaiseki dinner

Kanamean Nishitomiya kaiseki dinner

Last time I had a kaiseki dinner, I promised to myself that I won’t have it “any time soon”. “Not any time soon” was exactly two years. I don’t even know if you can have dinner in Kanamean Nishitomiya if you don’t stay at the ryokan. The ryokan has only…

19
Mar '10
Kanamean Nishitomiya ryokan in Kyoto

Kanamean Nishitomiya ryokan in Kyoto

Kanamean Nishitomiya ryokan in Kyoto

Staying in a ryokan (traditional Japanese inn) in Kyoto was a very special experience. Let’s say, hoteliers who are willing to learn how to host a guest in their hotel should stay in a high-end ryokan for at least one night. The experience was “special” from the moment my taxi…

18
Mar '10
A moment in time. Kyoto.

A moment in time. Kyoto.

A moment in time. Kyoto.

17
Mar '10
Nishiki market in Kyoto

Nishiki market in Kyoto

Nishiki market in Kyoto

When I go to a new city, I always try to visit its market. Like this, you can approach the local culture a little bit better. A small photo “reportage” from this 400-year-old market…

22
Mar '08