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Showing posts with label Japan. Show all posts
Showing posts with label Japan. Show all posts
Ginza Okamoto - Tokyo, Japan
Dinner - Monday, December 22, 2014
Hidetsugu Okamoto opened his eponymous restaurant in the southern end of Ginza after serving as the right hand to Jun Yukimura at the 3-star Azabu Yukimura. Four chefs, eleven seats - a full-house this night. Our reservation was the last of the evening, and the kitchen was in full swing when we arrived. Okamoto is front and center, a blur of movement, talking little. There is only a single menu served - every diner is equal. A hot towel delivered, sake poured, and the meal begins.
Hidetsugu Okamoto opened his eponymous restaurant in the southern end of Ginza after serving as the right hand to Jun Yukimura at the 3-star Azabu Yukimura. Four chefs, eleven seats - a full-house this night. Our reservation was the last of the evening, and the kitchen was in full swing when we arrived. Okamoto is front and center, a blur of movement, talking little. There is only a single menu served - every diner is equal. A hot towel delivered, sake poured, and the meal begins.
TAKAZAWA - Tokyo, Japan
Dinner - Friday, April 12, 2013
"I think that I shall never see
A poem lovely as a tree.
Poems are made by fools like me,
But only God can make a tree."
In mid-2012, after seven years of continuous operation, the studio restaurant formerly known as Aronia de Takazawa underwent a reinvention of sorts, reemerging as TAKAZAWA. This new stage strives for a greater emphasis on "Japanese ingredients, culture and tradition".
The heart and soul of the restaurant are Yoshiaki Takazawa and his wife, Akiko - they run the kitchen and the front-of-house, respectively (indeed, Akiko is the only front-of-house person). Takazawa is assisted by three cooks in the rear kitchen, while he finishes every dish personally at his polished silver dais - a fascinating custom counter with a built-in griddle, hibachi, recessed holders, plating area and spotlight lamp.
A poem lovely as a tree.
Poems are made by fools like me,
But only God can make a tree."
In mid-2012, after seven years of continuous operation, the studio restaurant formerly known as Aronia de Takazawa underwent a reinvention of sorts, reemerging as TAKAZAWA. This new stage strives for a greater emphasis on "Japanese ingredients, culture and tradition".
The heart and soul of the restaurant are Yoshiaki Takazawa and his wife, Akiko - they run the kitchen and the front-of-house, respectively (indeed, Akiko is the only front-of-house person). Takazawa is assisted by three cooks in the rear kitchen, while he finishes every dish personally at his polished silver dais - a fascinating custom counter with a built-in griddle, hibachi, recessed holders, plating area and spotlight lamp.
龍吟 (Ryugin) - Tokyo, Japan
Dinner - Thursday, April 11, 2013
Ryugin is one of the more famous high-end Japanese restaurants in international dining circles, frequently appearing on "Best Of..." lists (whether you care for them or not). Doubtlessly, this is at least partly due to the fact that the establishment is very foreigner-friendly - reservations are easy to make from abroad, and the staff are fluent in English and French. The chef patron, Seiji Yamamoto, even has an outpost in Hong Kong.
The restaurant offers a single seasonal tasting menu before 9 pm, after which it shifts to an eclectic list of around 50 (!) à la carte items. We selected the tasting menu, hoping to discover what has made this restaurant such a darling around the world. Suffice to say, this meal completely lived up to our high expectations.
The restaurant offers a single seasonal tasting menu before 9 pm, after which it shifts to an eclectic list of around 50 (!) à la carte items. We selected the tasting menu, hoping to discover what has made this restaurant such a darling around the world. Suffice to say, this meal completely lived up to our high expectations.
吉兆 (Kitcho) - Arashiyama, Japan
Dinner - Tuesday, April 9, 2013
West of Kyoto in Arashiyama, the last sakura petals were falling into the river by the Togetsu bridge. As we walked along the riverside, we noticed that a lone weeping cherry tree had somehow kept most of its blossoms intact - this tree marked the front garden of Kitcho, one of Kyoto's most highly-regarded restaurants.
The sun set, and the sky darkened quickly as we presented ourselves to the serious young man waiting outside the imposing front gate. At the mere mention of our name, he broke into a wide smile, gave a deep bow, and proceeded to lead us down a religiously tended gravel path - into a different world.
The sun set, and the sky darkened quickly as we presented ourselves to the serious young man waiting outside the imposing front gate. At the mere mention of our name, he broke into a wide smile, gave a deep bow, and proceeded to lead us down a religiously tended gravel path - into a different world.
閑臥庵 (Kangaan) - Kyoto, Japan
Dinner - Wednesday, April 10, 2013
In the middle of the 17th century, the Buddhist monk Ingen and his disciples arrived in Japan from China, establishing their head temple at Manpuki-ji in the outskirts of southern Kyoto. Ingen brought with him what is now referred to as fucha ryori (the exact etymology of the term is ambigious) - Chinese-style ceremonial vegan meals. Today, fucha ryori can be found at temples of the Ōbaku school of Zen Buddhism - 閑臥庵 (Kangaan) is one such temple.
Unlike the more austere shojin ryori, fucha ryori makes greater use of oil and frying techniques - the influence of Chinese cuisine and the relatively short history of the style in Japan. In addition, many items are prepared to resemble meat (in appearance, taste, or both) - ostensibly because the monks could not help missing meat and fish at times.
Unlike the more austere shojin ryori, fucha ryori makes greater use of oil and frying techniques - the influence of Chinese cuisine and the relatively short history of the style in Japan. In addition, many items are prepared to resemble meat (in appearance, taste, or both) - ostensibly because the monks could not help missing meat and fish at times.
Intermezzo 1 - Octopus ice-cream
I was looking over some old photos today, and came across the following picture. Since this blog was created to catalog our most memorable experiences, it only seemed fair to include it here - one of the worst things I've ever tasted in my life. To this day, thinking about it still makes my stomach turn...
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| Octopus ice-cream - Namco Namjatown Ice Cream World, Tokyo, Japan (2008) |
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