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Posts Tagged ‘sea bream tai’

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 »

Summer Matsutake Dobin Mushi

June 14th, 2009 by Kyoto Foodie

Summer Matsutake Dobin Mushi 夏松茸土瓶蒸し
Matsutake Mushroom is synonymous with autumn. Although rare, in early summer it can be had as well and is a favorite among aficionados and gourmets. Last night I got a taste of some at Kichisen, the greatest restaurant in the world.…

Tags: donabe earthenware pot, hamo pike eel, matsutake, natsu matsutake, sea bream tai, shiso, shochu, tai meshi
Category: kaiseki, rice dishes (ご飯類) | 6 Comments »

Sakurazushi (Salted Sakura Leaf Tai Sushi)

May 7th, 2009 by Kyoto Foodie

Sakurazushi: Salted Sakura Leaf Tai (Sea Bream) Sushi  鯛桜寿し
Just when you think that you have tried all the sushi in the world, you discover one in the very ‘un-sushi’ town of Kyoto that takes you aback! Sakurazushi, as made by Kichisen, is tai (sea bream) wrapped in salted sakura leaf. More than sublime!…

Tags: itadakimono, kinome sansho, sakura, sea bream tai, shiozakura
Category: fish (魚料理), sushi (寿司) | 11 Comments »

Sea Bream Japanese Feast: Tai Sashimi, Tai Meshi, Tai Nitsuke

April 19th, 2009 by Kyoto Foodie

Sea Bream Japanese Feast: Tai Sashimi, Tai Meshi, Tai Nitsuke 鯛
Sea bream, or ‘tai’ in Japanese is one of the best loved fish and an important symbol in Japanese culture. It is in season in the spring and is called the ‘King of Fish’ in Japan. A whole tai is quite expensive and is enough for an entire meal.…

Tags: fish head, itadakimono, ki no me, Kyoto Kaiseki Kichisen, sashimi, sea bream tai, tai meshi, Yoshimi Tanigawa
Category: fish (魚料理), home cooking/recipes, rice dishes (ご飯類) | 10 Comments »

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