This is a guest post from one of my clients: Takaokaya. Takaokaya has been making beautifully handcrafted bedding and cushions in Kyoto since 1919. Third generation proprietor, Koichi Takaoka is going to tell us about one of his favorite Kyoto restaurants: Shiawase Gohan.
Takaoka-san says: Shiawase Gohan (幸せごはん) means happy meal, or happy food. Shiawase Gohan opened about three…
Archive for the ‘area’ Categoryarea in Kyoto
Kyoto Restaurant ‘Hatakaku’ – Botan Nabe (Wild Boar Hotpot)
Botan Nabe, or wild boar nabe ‘hotpot’, is a dish commonly found in cold, rural, mountainous regions of Japan today. It may surprise you to learn, however, that it was in fact invented in Kyoto by the founder of Hatakaku, a restaurant founded nearly 100 years ago, located just north of the Imperial Palace.
I have been meaning…
Coppa Broth Ramen – Guest Cheffing at Mamezen
Wunderkid Chef Dylan Brawn and I guest cheffed at Mamezen last night (Oct 30, 2010). Mamezen does a gentle and sublime ramen made with Kyoto-style dashi and soy milk which is called Mamezen Soba. We wanted to turn Mamezen Soba on its head and took inspiration from Momofuku’s bacon dashi ramen. We made our broth with homemade coppa and saucisson…