Kyoto Kichisen Master Chef Yoshimi Tanigawa 京都吉泉 谷河吉巳
Yoshimi Tanigawa is an inspired master of Kyoto cuisine who has dedicated his life to food as an art and near spiritual experience. He teaches his students both taste and discipline. He creates pure Kyoto cuisine, without the excessive decoration that has been added in recent decades. At Tanigawa’s Kichisen,…
Osechi: What is Kyo-ryori (Kyoto Cuisine)?
In Kyoto, it is said that the three most sophisticated cuisines in the world are French, Chinese and Japanese; and among these three, Kyoto Cuisine, or Kyo-ryori is the pinnacle of sophistication, visual beauty and subtlety of taste. Kyo-ryori is not just to eat, it is to be experienced by all the…
How to Clean a Squid Japanese Style (いかの開き方)
– WE DON’T RECOMMEND STAYING AT HATANAKA, IT IS OVERPRICED AND THE SERVICE IS BAD. THIS ARTICLE IS TO INTRODUCE HAMO CUISINE, NOT TO RECOMMEND HATANAKA RYOKAN. –
Kyoto Ryokan: Kyoto Summer Hamo Cuisine at Gion Hatanaka – part 2 (鱧料理)
Hamo ryori is served! Hamo is served five different ways; sashimi, broth, sushi, tempura and…
– WE DON’T RECOMMEND STAYING AT HATANAKA, IT IS OVERPRICED AND THE SERVICE IS BAD. THIS ARTICLE IS TO INTRODUCE HAMO CUISINE, NOT TO RECOMMEND HATANAKA RYOKAN. –
Kyoto Ryokan: Kyoto Summer Hamo Cuisine at Gion Hatanaka (鱧料理)
Mid-summer is the time for the most important festival in Kyoto, the Gion Festival. This festival is informally…
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