Kyoto Tsuruya at the Peninsula Tokyo is sister to the famous, three Michelin Star Kyoto restaurant, which over the last century has served diners from around the world intrigued by Kaiseki cuisine. Kaiseki is the embodiment of "omotenashi," which means wholehearted hospitality. Its central tenet is to convey respect, making guests feel special and at ease, which means chefs strive for excellence in every detail. The 500 year-old cuisine is regarded as one of the highest forms of traditional culinary art in Japan, using only the freshest seasonal ingredients, taste, texture, appearance and colour are balanced to create a presentation that pleases all the senses. Tsuruya's clean and contemporary design by Nomura Koge uses light Japanese woods paired with stone and marble accents, perfectly complementing the nature-inspired philosophy of Kaiseki. Arriving for a special dinner, we sat at the restaurant's stone top tempura bar allowing us a front row seat to enjoy some of Japan's oldest and most loved cuisines.
Chopsticks on a black lacquer tray with striped ceramic rest
Peninsula Chef Massimiliano Zaino
Appetizer of Chinese Yam and Prawns, Sweet Potato, Abalone preserved in Miso, Mustard Filled Lotus Root, Ginkgo Nuts, Largehead Hairtail Sushi, and Oriental melon
Carafe of chilled Junmai Daiginjo Sake
Sake glass
Selection of Sashimi with Shiso Blossoms
Red and Gold Lacquer Bowl
Clear Soup with rice dumpling, Japanese onion and ginger
The tempura chef uses a simple mixture of Japanese flour and water
to coat the fish and vegetables
Tempura of fried Sillago, a Japanese fish belonging to the smelt-whiting family, as well as Maitake Mushrooms and Peppers
Another attractive porcelain bowl
Simmered eggplant, peppers, Japanese pumpkin and okra
Cold dish of pickled cucumbers, dried Bonito and kombutangle kelp
Earthenware dish of Shabu-Shabu
Slotted spoon for the Shabu-Shabu hot pot dish
Shabu-Shabu of Pike, Conger Eel and Matsutake Mushrooms
New little birdie chopstick rest for the next set of dishes
Steamed rice with Grilled Sphyraenidae, a variety of Japanese Barracuda
The rice is mixed with the fish and a spoonful served in a decorative bowl
In Japan, the crane is a mystical creature and is believed to live for a thousand years, and represents good fortune and longevity - it is also known as the “bird of happiness”
Sekihan is a Japanese traditional dish of sticky rice steamed with adzuki beans and is used for celebrations because of its red colour, a symbol of happiness in Japan
Lovely black and gold lacquer bowl
Miso Soup with Nameko Mushrooms and Tofu
Along with rice and miso soup, pickles frequently accompany meals in Japan. such as this Tsukemono of pickled eggplant, cucumber, beet and zucchini
Yokan, a Japanese thick jelly dessert made of red bean paste, agar, and sugar
Matcha Tea
(Kaiseki Dinner for 2 + Sake: ¥59,019)
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