Comments on: Osechi Ryori: French Osechi by Restaurant Okumura

By: Travel + Leisure Southeast Asia Top Food Blogger Profile | Kyoto Foodie: Where and what to eat in Kyoto

Tue, 07 Sep 2010 04:13:00 +0000

[...] tel 075-541-2205 hours: 12-1:30, 5:30-9pm address: Kyoto, Higashiyama, Gion-cho Minamigawa 570-6 website: http://www.restaurant-okumura.com/takumi/ KyotoFoodie article: Osechi Ryori: French Osechi by Restaurant Okumura [...]

By: Yuko

Yuko — Mon, 01 Feb 2010 19:42:18 +0000

WOW!! I’ve never seen a French Osechi. That’s an awesome idea. I would love to try this. :):)

By: Marie

Marie — Sat, 16 Jan 2010 19:31:13 +0000

Swoon. The daikon and lotus root in smoked salmon and the sangoshi mackerel in particular took my breath away!

By: OSECHI - Wagashi Maniac

OSECHI - Wagashi Maniac — Fri, 15 Jan 2010 14:06:58 +0000

[...] Restaurant Okumura french osechi [...]

By: TK

TK — Mon, 11 Jan 2010 04:00:01 +0000

Happy New Year. As always everything looks delish.

I like your traditional New Year’s breakfast. Where do you get your uni and ikura from?

By: S Lloyd

S Lloyd — Sat, 09 Jan 2010 00:15:37 +0000

I am so happy to discover the marvelous food from Japan. The Japanese food is as tasty, varied, vibrant and colorful. Thanks to you, I am expanding my foodie passion more and more to the oriental world and the amazement is remarkable.
And I also have a question for you: I love your pictures. With what Digital SLR + lens did you take them?
Thanks

By: Karla

Karla — Fri, 08 Jan 2010 17:15:30 +0000

Hi Peko Peko, “Hoppin’ John” or black eyed peas are a big deal for New Years celebrations in the South. Collards also. I have a caveat here that I am born and raised in So Cal. But I have memories of my Grandma. Check out this article http://frederickdouglassopie.blogspot.com/2009/12/hoppin-john-and-new-years-food.html
Akemashite Omedetou Gozaimasu!
K

By: J2Kfm

J2Kfm — Wed, 06 Jan 2010 13:47:39 +0000

Such varieties, such colors.
They make great party food, or for family get-together.

By: Peko Peko

Peko Peko — Tue, 05 Jan 2010 02:58:33 +0000

HI Marc @ NoRecipes ちゃん, Yes, I have never been blown away, or even close to it by osechi. It is much more a custom than a great meal. You can tell how people in Japan ate like 1000 years ago from eating osechi, which is nice. It is like conceptual art. What you see in front of your eyes isn’t the whole deal.

Hello Mora, Yes, the square caramel creme filled bread cubes were very interesting and tasty. Thanks very much! I think the son is heading that up, not the father (Shinzo). I am planning to do an article about their other restaurants and the caramel cream pasty cube will likely make an appearance on KF one day pretty soon here.

Hello Karla, Black eyed peas in Missouri on New Years? No kidding. I will have to Google that one. Yes, the symbolism of Osechi is really delightful. I really wish we had a New Year celebration in the US with a bit more depth, like Christmas.

Hi Risa ちゃん, You made osechi in America too! Osechi is not budget food. If you spend $300 on ingredients and then spend 2 days cooking, you get to about $600 pretty easily, I think. As for the number of eaters for the 3 tiered box, I would say that a family of 4 could make a meal of that pretty easily, maybe six or eight if you augment if with my traditional New Year’s breaki: Veuve Clicquot and uni and ikura donburi.

By: Risa

Risa — Mon, 04 Jan 2010 21:54:06 +0000

I love the combination of the two cuisines, and I agree, 65,000 doesn’t sounds very expensive when compared to other restaurants. I always seem to spend about $300 on ingredients alone. How many guests is the three-tiered box for?

By: Karla

Karla — Mon, 04 Jan 2010 17:32:49 +0000

YUP.. it looks yummy! Don’t get me wrong, I truly adore the traditional Kyoto style Osechi Riyori. I have friends who have wracked their brains over just getting the “appropriate foods” into their boxes, i.e. Kuro mame. These days, it’s a long process, and I was blessed to have a friend whose Mom was still up for doing the whole production. My family comes from Missouri, and it wouldn’t be New Years without black eyed peas. I LOVE the symbolism of New Years Foods.

By: Mora

Mora — Mon, 04 Jan 2010 17:18:44 +0000

Happy New Year to everyone at KyotoFoodie! The osechi-ryori looks amazing. I understand your comment about it not seeming very French. Nevermind…I would have much preferred this to celebrate the new year. Can’t wait to hear about the Italian osechi nex year. Speaking of Restaurant Okumura, will you be interviewing the head pastry/bakery chef any time soon? I would love to know the genesis of the caramel bread cube the bakery makes that we enjoyed there while in Kyoto in November.