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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Kicking off our Kansai vacation with Hanakoireki on Singapore Airlines
I noticed that the Hanakoireki was available on our flight from Singapore to Osaka. I had always assumed that it was only offered on flights out of Japanese cities, but was happy to be proven wrong.
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Different shades of Kaiseki in Kansai
Kaiseki-ryōri (懐石料理) is a multi-course meal that highlights local ingredients through different tastes, textures and techniques. Each restaurant will have its own take, while still keeping within the broad confines. They don’t repeat, but they often rhyme.
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The complete ryokan experience at Shiraume Kyoto
Tomoko-san is an impeccable host and runs her beautiful inn perfectly. I’ve heard the term omotenashi used many times before, but nowhere is this more evident than at Shiraume.
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Kyo Kaiseki in the heart of Gion
Having a Japanese kaiseki meal is an experience in itself, and there is no better place to enjoy it than in Kyoto, where it originated.
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Crab diem, seize the crab!
The Wife and I are huge crab fans and satisfy our cravings at various seafood restaurants in Singapore — chilli crab, black pepper crab, steamed crab, curry crab, crab beehoon, cold crab — you get the idea. So when we found a restaurant in Osaka that served crab kaiseki, we had no choice but to go.
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