The silent presence of the beloved white kitten with her iconic red ribbon added a whimsical touch to an otherwise ordinary ride.
Continue reading
Back again at Shiraume Kyoto after six long years
Generally, bucket list items are meant to be one-and-done. But when it comes to Shiraume Ryokan, once is never enough.
Continue reading
Shiraume Kyoto: Breakfast in a beautiful Gion ryokan
At home, breakfast is typically light, accompanied by a cup of black coffee. But we were not at home, and this was no ordinary morning.
Continue reading
Prego, still going strong after all these decades
Like many places that have stood the test of time, it’s had its ups and downs. But for an eatery to survive from 1986 until now, it must be doing something right.
Continue reading
Kyoto kaiseki dinner in the privacy of our room
Eight courses were served that night, comprising an appetiser, soup, sashimi, a grilled dish, a fried dish, hot pot, rice and dessert.
Continue reading
Ippon Unagi at Yondaime Kikukawa in Kyoto Gion
My grilled eel had been patiently waiting for me, and after admiring it one last time, I picked up the small wooden paddle and dug right in.
Continue reading
Restaurant quality takeaway from Takashimaya depachikas
Short for depāto (department store) chika (basement), these bustling food halls are de facto tourist attractions that shouldn’t be missed.
Continue reading
Satay, durian pengat and other local delights at Feast Asia
Rempah-marinated sticks of meat, grilled over a charcoal fire and dipped in thick, spicy peanut gravy, always bring me joy. It’s not something I have often, but that just makes the occasional indulgence even more enjoyable.
Continue reading
Gion to Kiyomizudera via Ninenzaka and Sannenzaka
Though the journey could have been completed in 36 minutes, we prefer to take things slow when travelling. Our 2.4 km walk took 4.5 hours, with numerous stops along the way.
Continue reading
Kyo Yuba Mitakyu was an unexpected find in Kiyomizu
When soymilk is heated in a large pot, the lipids and proteins contained in the soybeans form a film on the surface and harden. By scooping it up, it becomes yuba.
Continue reading