Im Vollbildmodus anzeigen
Im Vollbildmodus anzeigen
Im Vollbildmodus anzeigen
Im Vollbildmodus anzeigen
Im Vollbildmodus anzeigen
Im Vollbildmodus anzeigen The mukōzuke (向付), which is usually the sashimi course, is given a free interpretation by Nishikawa-san. He extends it to a sequence of three substantial dishes, the main ingredients of which are: Hamo 鱧 (daggertooth pike conger) Torigai 鳥貝 (heart cl
Im Vollbildmodus anzeigen Futamono 蓋物 stands for a “lidded dish”. In this case: clear dashi soup with lotus root cake, stem of taro and okura. It may not look like much, but this soup exemplifies japanese haute cuisine: subtle, elegant, flavourful, a unique combin
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Im Vollbildmodus anzeigen Up next: Hassun (八寸), the course that sets the seasonal theme of a kaiseki menu. At two-Michelin-starred Gion Nishikawa in Kyoto 🇯🇵, Masayoshi Nishikawa offers his interpretation of nigiri sushi: a generous piece of bigfin reef squid over rice, sea
Im Vollbildmodus anzeigen I was very much looking forward to visiting the ⭐️⭐️ Michelin-starred restaurant Gion Nishikawa in Kyoto 🇯🇵 . Having a traditional kaiseki meal in Japan’s former capital, where it originated as part of tea ceremonies, was an almost lifelong d
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Im Vollbildmodus anzeigen
Im Vollbildmodus anzeigen
Im Vollbildmodus anzeigen
Im Vollbildmodus anzeigen
Im Vollbildmodus anzeigen
Im Vollbildmodus anzeigen 障泥烏賊 Aori ika - Bigfin reef squid is the neta (topping) for the first nigiri. The shari (vinegared sushi rice) is a mixture of aged Koshihikari from Niigata and fresher Nanahikari from Hokkaido seasoned with two types of Akazu (red vinegar), which re
Im Vollbildmodus anzeigen The last two tsumami are served warm: Nodoguro 喉黑 Blackthroat Seaperch & Asuparagasu 芦笋 Asparagus is a splendid combination of a rare, buttery, melt-in-your-mouth fish and terrific Hokkaido asparagus. A soup with Kasube 魚白 Mottled skate & Ka
Im Vollbildmodus anzeigen Tsubugai 螺貝 - The whelk has a wonderful texture, slighty chewy and almost crunchy. This makes the combination with olive oil and a sauce from the liver of abalone all the more enthralling. At Mitsuaki Tamura’s counter restaurant, Sushisai Wakic
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