Chef Yonemura is a genius when it comes to combining ingredients from east and west. He also has a great sense of design, both in his restaurant and with his dishes, which look like famous drawings. I find all his food very exciting. His old cookery book is one of my culinary bibles. bar K6, nijo kyamachi higashi-iru, valls building 2F (next door to the ritz carlton, open daily 6pm-3am (from 5pm weekends). Chihana 584 Minamigawa, gionmachi, higashiyama-ku, m, open 12pm-2pm and 5pm-10pm (closed tuesday, public holidays and early january dinner from 60-240 plus 10 service restaurant Yonemura 481-1 kiyoi-cho yasaka toriimae sagaru higashiyama-ku, open 12pm-1pm and.30pm-9pm (closed tuesday and late december to early january set lunch.
There are so many good places in kyoto, figure but my favourite place to hang out and have a biomed drink is the. K6 Bar in Nijyo kiyamachi. Its small and dark, with a relaxed atmosphere. I usually have a guinness, but its also famous for its cocktails and whisky selection. Shortly after I came back to work in my fathers restaurant, i went to eat. Chihana, an old kappo-style (counter) restaurant in gion. Master chef Motoh Nagata cheered me up by telling me i could be a good chef, based on his own experience of opening Chihana after returning from the war. He had learnt by watching others and teaching himself to cook. He suggested that I teach myself by eating out at as many good restaurants as possible. His words have always stayed with me, and although hes since passed away, his son continues his culinary tradition and serves food on his fathers beautiful old dishes. Another good place is, yonemura a fusion restaurant.
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He trained in Shikoku, southern Japan, learning how to make sanuki udon, a local speciality which is much thicker. Traditionally, theyre quite chewy, a bit like al dente pasta. Hes developed a new technique where his udon dough is so soft it has to be made just before it is cooked, otherwise it will fall apart. This ensures that the noodles absorb more flavour from the broth. They take your orders as you queue outside and benen cook it in front of you once inside. okakita 34 okazaki minamigosho-cho, sakyo ward, no English website, open 11am-8pm (last orders closed tuesday, 4-6. Yamamoto menzo, address as above, no English website, open 11am-7.45pm (2.30pm on Wednesday, closed Thursday and every fourth Wednesday, 4-6. Ryuta sakamoto, chef at family-run one michelin-starred, kappo sakamoto, who marries traditional and modern kyoto-style food in his multi-course tasting menus.
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my favourite places in kyoto are. Okakita and, yamamoto menzou. Theyre next door to each other and, as theyre both really popular, i always choose the one with the shortest queue. The chef at okakita was an apprentice at kikunoi. He makes his own sasame udon: thin, delicate noodles that are very popular in kyoto. For me, eating udon is all about texture and taste, so i tend to eat my noodles plain to appreciate fully the quality of the broth and the udon. Yamamoto menzou serves a different style of noodle.
Never let their lack of hyperbole put you off. A few days later in tokyo, when i ask the innovative chef. Yoshiaki takazawa for his favourite restaurant in Japan, he mentions. Le musée in hokkaido and describes its cooking as modern. I do a bit of online research and discover that, along with takazawa, le musée is at the cutting edge of a new style of Japanese cooking where a traditional, minimal approach is fused with innovative ways of cooking to tenen express each seasonal ingredient. I immediately want to go and eat there. Japan is a country that rewards gentle perseverance and a willingness to try anything. Over the years, ive been introduced to some wonderful Japanese chefs, all of whose restaurants are worth a visit in their own right. So, i decided to ask them to reveal their favourite places to eat, drink or shop.
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Dining at the tiny counter. Kappo sakamoto in the gion district of kyoto, i glance up at our pakket chef, ryuta sakamoto, whos quietly preparing our next course. Sake in hand, i decide to break with etiquette and ask if he knows a good place to buy a bento box. He pauses, considering the problems my lack of Japanese might create: we always pre-order our bento boxes from Hishiiwa. Theyre very traditional, but always good. Later, i discover that Hishiiwa opened in 1830 to supply food to the teahouses in gion and that by good, he means seriously good. The japanese are so understated in their recommendations.