Tea & Food

Kyoto has long been a center for the essence of Japanese fare. Reputedly, Kyoto's kaiseki ryori was the inspiration for the French chefs who created nouvelle cuisine in the 1960s. Traditional restaurants abound, but we know one neo-kaiseki place where not only the menu changes monthly – so does the head chef's totally unique anima/manga-inspired graphic sculpted/dyed hairstyle.      
 

Tea & Food

On July 25, 2011 By

Tea & Food Kyoto has long been a center for the essence of Japanese fare. Reputedly, Kyoto’s kaiseki ryori was the inspiration for the French chefs who created nouvelle cuisine in the 1960s. Traditional restaurants abound, but we know one neo-kaiseki place where not only the menu changes monthly – so does the head chef’s […]

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Nama Chocolat Organic Teahouse

On September 25, 2011 By

KYOTO’S EXTRAORDINARY CHOCOLATIER

Nakanishi Hirofumi’s signature Sweet, Bitter and Matcha nama chocolates reflect modern tastes while paying tribute to Kyoto and its centuries-old artisan heritage.

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The Books of Tea

On September 11, 2011 By

REVIEWS BY LAUREN W. DEUTSCH

Books on, about and of tea are as many and varied as the infusion of two leafs and a bud of camellia sinensis into a beverage. To that end, I offer the same configuration of tea tomes in review: a classic and a new volume. The “bud” has yet to be written.

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The Way of Food

On August 10, 2011 By

JOSEPH JUSTICE INTERVIEWS SEN SUMIKO

Sen Sumiko (1920-2004) was the daughter of Yukosai, the ninth grand master of the Musanokoji branch of the three Sen families descended from Sen Rikyu and the mother of the present, eleventh grand master, Futessai Sōshu.

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