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, in addition to ...
Tags:
calligraphy,
Court Knife Ceremony,
Daitokuji Temple,
gion,
Ikamaryu Shikibocho,
ikebana,
kyosaku keisaku encouragement stick,
Kyoto Kaiseki Kichisen,
osechi ryori,
Shimogamo Shrine,
tea ceremony,
Toraichi Takibata,
UNESCO World Heritage Site,
Yoshimi Tanigawa Category:
Japanese culture,
Sakyo ward (左京区),
kaiseki,
series | 5 Comments »
Kyoto Style Dorayaki: Gion Shimogawara Azuki Mikasa 祇園 下河原 阿月 三笠
In Gion, on the way to Kiyomizu Temple is a tiny shinise shop that specializes in dorayaki, called mikasa in Kyoto dialect. Dorayaki is sweet bean paste sandwiched between two waffle-like pancakes. Doraemon fans will want to take note of this because Doraemon loves dorayaki, it is his favorite food!
Tags:
anko,
anmitsu,
azuki,
doraemon,
gion,
kakigori,
kiyomizu temple,
maccha ice cream,
mikasa,
shimogawara azuki,
Yasaka Pagoda,
zenzai Category:
Higashiyama ward (東山区),
near sightseeing spot,
shinise (老舗),
tea (茶),
wagashi (和菓子) | 6 Comments »
Negi Udon Shop, Yorozuya in Gion, Kyoto 祇をん 萬屋 九条ネギうどん
For lunch Miwa took me to Yorozuya, a tiny noodle shop in Gion that is known for it's Kyoto scallion udon. If you come to Yorozuya for lunch, you might find yourself sitting next to a maiko also enjoying a bowl of udon heaped with scallions.
Tags:
ankake,
autumn,
gion,
kabuki,
kujo negi,
maiko,
negi udon,
scallion,
Yorozuya Category:
Higashiyama ward (東山区),
Kyo-yasai (京野菜),
soba (そば),
udon (うどん) | 3 Comments »
Wagashi: Autumn Theme Namagashi
Bells, flowers and leaves. While expressed in subtle terms, the simple beauty, the inventiveness in theme, the attention to season and the variety of the color palette of namagashi never ceases to amaze.
