Comments on: Osechi: Kyoto Kichisen Master Chef Yoshimi Tanigawa

By: Claudia

Claudia — Tue, 03 Nov 2009 22:58:57 +0000

Interesting post and great photos. I don’t think that fish stands a chance.

By: functionalfate – On the World Chair » Blog Archive » Uriel Miron

functionalfate – On the World Chair » Blog Archive » Uriel Miron — Wed, 14 Oct 2009 12:16:18 +0000

[...] “String Theory” strongly reminds me of shiki bocho, the Japanese art to super-complexly cutting a fish without touching [...]

By: Kyoto Kichisen’s Chef Tanigawa Defeating Masaharu Morimoto on Iron Chef | Kyoto Foodie: Where and what to eat in Kyoto

Sat, 12 Sep 2009 08:02:31 +0000

[...] Osechi New Year’s Cuisine Series on KyotoFoodie: Osechi: What is Kyo-ryori (Kyoto Cuisine)? Osechi: Kyoto Kichisen Master Chef Yoshimi Tanigawa Osechi: What is Osechi Ryori? Osechi: Shopping for Osechi Fish at Kyoto Wholesale Food Market [...]

By: Anita

Anita — Thu, 30 Apr 2009 22:48:23 +0000

Fantastic! We enjoyed every morsel of food, every second of time we spent at Kichisen and every inch of space in our private room. You did a really nice job of describing the chef and his philosophy.

By: Marc @ NoRecipes

Marc @ NoRecipes — Wed, 07 Jan 2009 07:03:36 +0000

Wow what a great story!