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.
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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.
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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.
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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.
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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.
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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.
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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.
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Oysters seven ways at Novotel Stevens Food Exchange
In addition to raw oysters, the buffet also featured an unusually wide selection of cooked oysters. Including Kilpatrick, Mornay, Chilli Crab, Okonomiyaki, Breaded and even Teochew-style Orh Neng.
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The chunky and yummy yakitori of Yanagi Koji Taka
Ironically, yakitori wasn’t even on our radar for Kyoto. But I’m glad we ended up having some anyway, even though it was totally by accident.
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Elegant tofu kaiseki at Rengetsujaya in Higashiyama
Tofu may seem like a humble ingredient but centuries — no, millennia — of refinement in Kyoto has elevated it to a delicacy.
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