Hajime Yoneda | From Dawn of Mankind to Dinner Table: Osaka’s culinary enfant terrible talks evolution of food.
The Fascination of Kyoto Cuisine Kyo-ryori (Kyoto cuisine) is not one unified style of regional Japanese cuisine but is actually comprised of several different types, each with its own unique history and traditions. Deceptively simple on the surface, the traditional fare of the country’s old capital incorporates hundreds of years of technique and a multitude of flavors and ingredients that help ce...
Hashimoto Kenichi, writer, thinker and Kyoto-born Michelin 2-star owner-chef at Ryozanpaku, on Food in the Ancient Capital.
The late-morning sunlight slants horizontally through the gently swaying bamboo, as the chatter of cicadas fills the air, and a waft of sandalwood incense smoke drifts over from the neighboring temple.
Narisawa Yoshihiro is to Japanese cuisine what his good friend René Redzepi is to that of Scandinavia, a creative wizard who blends avant-garde risk-taking with technological brilliance and old-school wisdom, a maverick who is just as happy foraging through virgin forests as cooking up a storm at his Michelin 2-star restaurant in the chic urban jungle of Aoyama.
(c) Sharepro Co., Ltd. All Rights Reserved.
