“Quintessential Kyoto”: A Story I Wrote on Kyoto’s Michelin-starred Restaurants and the Like for Destinasian Magazine
I was very happy with this one which appears in the current (October/November) print issue, as I took all the photos (bar the Kyoto graphic) as well as doing the text.
Click here to see the full story in PDF format: Kyoto (1) including pics.
The story introduces celebrity chefs Kunio Tokuoka of Kitcho and Yoshihiro Murata of Kikunoi and I also recommend some favourite restaurants chosen by the ‘restaurant reviewer of the Louis Vuitton Kyoto Nara City Guide’. That’s me, btw. If you can’t be bothered with all those troublesome photos (my art!) here is a link to the Destinasian web version. Hope you like it.
Recognise this fellow? I had to smile at the ‘talent’ reference, given the Japanese image of a ‘tarento’: young, shallow, fame-seeking, disposable, often (but not exclusively) female media fodder. A Yorkshire version sounds particularly scary. Hopefully I don’t fit those categories. I certainly don’t fit the first one.
This is my profile in the current issue of Australian Gourmet Traveller. You can find my article on page 190 of the print magazine, should you care for a read or, if you prefer, you can check it out on the Web here. Sasha gets in on the act too, as the editors chose her pic, wolfing down Kyohei Ramen, to accompany the Web version. You can see that at her Foodelica blogsite here. The other photos there, from the magazine version, are also by me, FYI.
秋なす Eggplants aka Nasu were probably the first blue-purple things I ever ate. They are best in the autumn in Japan. A famed Japanese adage says you should never give the best ones to your wife in case she becomes too accustomed to the finer things in life. Personally I would be more than happy to give Sasha the best eggplants.
帆立 Scallops or Hotategai, a favourite of mine. Ate them once up in Aomori Prefecture in a very rough and rustic bowl of Ramen. Looked ropey, tasted fantastic. The place was called Shirakaba Ramen, the Silver Birch noodle shop, if you ever find yourself hungry on the windswept Western coast of the Shimokita Hanto peninsula.
黄瓜のつけもの Pickled cucumbers. With a little togarashi pepper to add some bite to the crunch.
カキ Oysters, first eaten in Japan aboard boats on the river that runs through Hiroshima, so they say. Hiroshima is still famed for them, as is Kumihama in Northern Kyoto prefecture. Best in winter. An old friend of mine, Yoshito, runs a Sake brewery in Kumihama, and I remember a great outdoor party he threw many years ago when he ordered a huge consignment of fresh oysters from his fisherman friend, which he steamed in sake sakamushi-style in a giant cauldron.
たくあんずけ Pickled daikon radish, or Takuanzuke. This is home-pickled, and that colour is natural. Not many japanese people know it, but Takuan isnamed after a monk of the same name who lived in the Takagamine district of North-west Kyoto.