• KyotoStore
• KyotoFoodie
• OpenKyoto
• Kyoto 'Support' Forum
• Kyoto Postcards

Posts Tagged ‘Kyoto Kaiseki Kichisen’

2009 Shinmai ‘New Rice’ and Onigiri from Chef Tanigawa

October 29th, 2009 by Kyoto Foodie

2008: I wasn’t going to post about these onigiri rice balls but then I reread this article about a gift of a big round daikon radish and a bag of new rice that I wrote last year about Chef Tanigawa on the day that he finally agreed to let me document his New Year’s Osechi Cuisine. I had no…

Tags: Kyoto Kaiseki Kichisen, o-koge burned rice, shinmai new rice, Yoshimi Tanigawa
Category: Japanese culture, rice dishes (ご飯類) | No Comments »

Epic Sushi! Kyoto-style Sushi Lesson at Kichisen

September 12th, 2009 by Kyoto Foodie

Helena Chlepnac from Sushi Fusion from Switzerland was in town studying-up on Kyoto’s incredible culinary culture. We had a chance to spend a few days together which culminated in the most luxurious sushi meal, actually, three sushi meals, that I have ever had or even imagined! This was epic sushi! And all thanks to Chef Tanigawa at Kichisen, who gave…

Tags: ayu sweetfish, funazushi, Furosen, hamo pike eel, inari sushi, kinome sansho, kombu, Kyoto Central Wholesale Market, Kyoto Kaiseki Kichisen, mackerel, meibutsu, pickled mackerel sushi, sasa bamboo leaf, sea bream tai, Shiga Prefecture, Uehara Sake Brewery, umeboshi pickled plum, Yoshimi Tanigawa
Category: fish (魚料理), home cooking/recipes, shokunin (職人), sushi (寿司) | 9 Comments »

Japanese Condiment: Kyotona Pepper Greens and Wagyu Beef Tsukudani

July 18th, 2009 by Kyoto Foodie

Kyotona Pepper Greens and Wagyu Tsukudani 京唐菜佃煮
Tsukudani is a Japanese condiment that is usually made of seaweed that has been simmered in soy sauce, cooking sake and mirin. Kitayama, or the North Mountains of Kyoto are famous for Tsukudani made with mountain vegetables and mushrooms. Some tsukudani shinise stores in the city make tsukudani with wagyu beef. Tsukudani is…

Tags: Japanese condiment, Kyoto Kaiseki Kichisen, togarashi pepper
Category: chinmi (珍味), home cooking/recipes, Japanese beef (和牛), Kyo-yasai (京野菜) | 4 Comments »

Kyoto Kichisen’s Chef Tanigawa Defeating Masaharu Morimoto on Iron Chef

July 17th, 2009 by Kyoto Foodie

Iron Chef: Battle Pike Eel and the Man Who Carries the Future of Kyoto Cuisine on His Shoulders

Here is the English dubbed episode of Battle Pike Eel (hamo, 鱧 はも) on YouTube.…

Tags: Iron Chef, kaiseki, Kyoto Kaiseki Kichisen, Yoshimi Tanigawa
Category: Chef, kaiseki | 5 Comments »

Aoi Matsuri Kyoto Kaiseki

May 4th, 2009 by Kyoto Foodie

Aoi Matsuri (Hollyhock Festival) Kyoto Kaiseki at Kichisen 吉泉の五月の献立
It is May and the most historic festival in all of Japan, the Aoi Matsuri is upon us. Iron Chef Defeater, Yoshimi Tanigawa of Kyoto’s famed Kichisen restaurant artfully uses the symbols and themes of the Aio Matsuri and seasonal leaves and ingredients for Kichisen’s May kaiseki menu.…

Tags: chimaki, festival, hamo pike eel, kuzu root, Kyoto Kaiseki Kichisen, Shimogamo neighborhood, Shimogamo Shrine, Yoshimi Tanigawa
Category: Japanese culture, kaiseki | 15 Comments »

• 

• Recent Posts

  • ‘Nanakusagayu’ Seven-herb Rice Porridge — January 7th O-kayu Breakfast Custom
  • Kyoto Restaurant Recommendation: Shiawase Gohan (Happy Meal)
  • Donabe Genmai Shake Gohan with Ikura and Butter
  • Snacking on the Nakasendo
  • Kyoto Restaurant ‘Hatakaku’ – Botan Nabe (Wild Boar Hotpot)
  • Diamond Lil: My Italian Grandmother and My First Taste of Food with Heart and Soul
  • How to Make Hoshigaki (Japanese Dried Persimmons)
  • Shiozakura Dashi Taki Soba Gohan Kumiage Yuba Donburi
  • Japanese New Year’s Breakfast Uni Ikura Donburi and Champagne
  • Kyoto Ice Cream: Gion Kinana – Kinako Ice Cream

• Recent Comments

  • Rebecca on How to Make Hoshigaki (Japanese Dried Persimmons)
  • Steve S. on How to Make Hoshigaki (Japanese Dried Persimmons)
  • emi on How to Make Hoshigaki (Japanese Dried Persimmons)
  • Craig Jenkins on Kaneyo Historic Kyoto Unagi Eel Joint
  • Joy on ‘Nanakusagayu’ Seven-herb Rice Porridge — January 7th O-kayu Breakfast Custom

• Categories

  • area
    • Fushimi ward (伏見区)
    • Higashiyama ward (東山区)
    • Kamigyo ward (上京区)
    • Kita ward (北京区)
    • Nakagyo ward (中京区)
    • Sakyo ward (左京区)
    • Shimogyo ward (下京区)
  • budget
  • charcoal grilled (炭火焼)
  • Chef
  • chinmi (珍味)
  • Cooking Utensils
  • day trip from Kyoto
  • depachika (デパ地下)
  • fish (魚料理)
  • fruit (果物)
  • home cooking/recipes
  • How To
  • in depth
  • Ingredients and Condiments
  • ippin ryori (一品料理)
  • Japanese beef (和牛)
  • Japanese culture
  • kaiseki
  • Kyoto Cuisine
  • Kyoto Restaurant + Cafe
  • Kyoto Vegetable Garden
  • kyotofoodie (京都フーディ)
  • machiya (町家)
  • Miwa's Kyoto Kitchen
  • nabe sukiyaki (鍋料理)
  • near sightseeing spot
  • Nishiki Market (錦市場)
  • non-Japanese
  • noodles (麺類)
    • ramen (ラーメン)
    • soba buckwheat
    • udon (うどん)
  • omiyage
  • Product
  • Recipe
  • rice dishes (ご飯類)
  • ryokan/inn (旅館)
  • sake
    • sake brewery (酒蔵)
  • series
  • shinise (老舗)
  • shokunin (職人)
  • sushi (寿司)
  • tea (茶)
  • teppanyaki (鉄板焼)
  • tofu yuba (豆腐・湯葉)
  • tsukemono (漬け物)
  • Vegetable
    • Kyo-yasai (京野菜)
    • vegetarian/vegan
  • wagashi (和菓子)

• Archives

  • January 2016
  • January 2015
  • December 2013
  • February 2013
  • January 2013
  • December 2012
  • April 2012
  • January 2011
  • November 2010
  • October 2010
  • September 2010
  • August 2010
  • July 2010
  • May 2010
  • April 2010
  • March 2010
  • February 2010
  • January 2010
  • December 2009
  • November 2009
  • October 2009
  • September 2009
  • August 2009
  • July 2009
  • June 2009
  • May 2009
  • April 2009
  • March 2009
  • February 2009
  • January 2009
  • December 2008
  • November 2008
  • October 2008
  • September 2008
  • August 2008
  • July 2008
  • June 2008
  • May 2008
  • April 2008
  • March 2008
  • February 2008
  • January 2008
  • December 2007
  • November 2007
  • September 2007
  • August 2007

 

• Pages

  • About
  • Contact
  • Kyoto Support
  • Kyoto Tour
  • Subscribe

• Categories

  • shinise (老舗)
  • near sightseeing spot
  • rice dishes (ご飯類)
  • day trip from Kyoto
  • wagashi (和菓子)
  • kaiseki
  • tea (茶)
  • ippin ryori (一品料理)
  • non-Japanese
  • budget
  • sushi (寿司)
  • fish (魚料理)
  • charcoal grilled (炭火焼)
  • machiya (町家)
  • tofu yuba (豆腐・湯葉)
  • teppanyaki (鉄板焼)
  • omiyage
  • kyotofoodie (京都フーディ)
  • Nishiki Market (錦市場)
  • home cooking/recipes
  • Japanese beef (和牛)
  • sake
    • sake brewery (酒蔵)
  • nabe sukiyaki (鍋料理)
  • area
    • Sakyo ward (左京区)
    • Fushimi ward (伏見区)
    • Kamigyo ward (上京区)
    • Higashiyama ward (東山区)
    • Nakagyo ward (中京区)
    • Shimogyo ward (下京区)
    • Kita ward (北京区)
  • Japanese culture
  • series
  • noodles (麺類)
    • ramen (ラーメン)
    • soba buckwheat
    • udon (うどん)
  • in depth
  • tsukemono (漬け物)
  • ryokan/inn (旅館)
  • depachika (デパ地下)
  • fruit (果物)
  • Cooking Utensils
  • shokunin (職人)
  • Vegetable
    • vegetarian/vegan
    • Kyo-yasai (京野菜)
  • chinmi (珍味)
  • How To
  • Kyoto Vegetable Garden
  • Miwa's Kyoto Kitchen
  • Kyoto Cuisine
  • Recipe
  • Kyoto Restaurant + Cafe
  • Chef
  • Ingredients and Condiments
  • Product

Random Posts

• Classic and Summer Theme Japanese Junk Food: And the Winners Are…
• How to Clean Sardines
• Kichisen Osechi: Midnight Final Preparation and Meaning
• Sardine ‘Meatballs’: Iwashi Tsumire Iri Miso Udon
• Mid-Winter Wagashi: Kyoto Toraya Red Plum Blossom with Frost Theme Namagashi Confection
• Dining Bar Peace – 100% Vegan in Kyoto
• Kakutani: Kyoto Nabe Yaki Udon and Soba Restaurant
• Japanese New Year’s Breakfast Uni Ikura Donburi and Champagne
• Boy’s Day Koinobori Chofu
• Wagashi: ‘Kyobeni’ D.I.Y. Azuki and Monaka