Miyamasou is perched on top of the remote mountain in northern Kyoto. It’s a two Michelin star restaurant as well as a ryokan. The cuisine that they serve is Kaiseki, but to be more specific, they called it tsumikusa (摘み草), “freshly picked”. Continue reading
Daiichi is a suppon specialist shop in Kyoto with more than 300 years of history. Continue reading
Finally I have almost finished updating on my Instagram on my Japan trip, so I would like to go into detail one by one in my blog.
My two weeks trip in Tokyo and Kyoto hit quite a lot of restaurants that is on my bucket list, although many of them are places that I would want to revisit.
I decided to start my blogging on this trip with Suzue, a two star kaiseki restaurant. Continue reading
The first owner trained at Toraya before moving on to start Syogetsu in 1916. The shop moved to its current location in 1988, specializing in making pre-ordered wagashi (Japanese sweets). Continue reading
When you talk about the fine dining scene in Asia, Japan normally comes up at the top. In Japan, the kaiseki ryori is much celebrated by many foreigners and Japanese locals alike. The meal itself has its historical roots from both the royal and the commoner’s food culture. Continue reading
Located in a touristy area, Hirokawa specialises in the Japanese Unagi (eel). They’ve been in business since 1967 and at first I didn’t notice it’s a one-starred restaurant too. Continue reading