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ABOUT YOUR HOST |
Risa Sekiguchi's passion for food started in early childhood. She now teaches private Japanese cooking classes and writes about Japanese food and culture. Risa lives in Chicago with her husband Kirk, who takes most of the photographs for Savory Japan. They regularly travel to Japan to meet chefs and artisans, investigate new restaurants, visit kilns and studios and purchase stock for their online gallery for fine Japanese tableware, Mizuya.
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Gion Matayoshi
Modern Mitate
Around a hidden corner in Kyoto’s Gion, along a street only navigable by foot, lies a tiny ryotei (traditional dining establishment) that is gaining notice. Here, the owner-chef, who learned his craft at one of Kyoto’s fine ryokan, serves classic kyo-ryori with a poetic and modern sensibility. His eponymous ryotei was upgraded from one Michelin star to two in 2012, and it's easy to see why. To enjoy a meal here is to experience Kyoto's culinary traditions anew, and a chance to witness a modern update of mitate, a centuries-old tea ceremony concept to "see with new eyes" MORE
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WELCOME TO SAVORY JAPAN
Savory Japan invites you to explore the world of contemporary Japanese cuisine. Filled with practical information and advice, ranging from easy recipes to in-depth articles about food philosophy, Savory Japan is your one-stop source for insights and illuminations into the cuisine and culture of Japan.
Whether you're a beginner making sushi for the first time, an enthusiast looking for the best place to buy imari ware in Kyoto, or are just curious about the origin of miso, you're in the right place.
NEWS
This month, Savory Kyoto at Kyoto Visitor's Guide includes a recipe for kurikinton in the shape of camellias.
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