Kaiseki is the quintessential Japanese haute cuisine, a multi-course tasting menu characterized by the perfection of its preparation and elegant presentation. Originally a meal of small dishes meant to accompany the bitter green tea of Japanese tea ceremonies, kaiseki has become a dazzling culinary tradition unto itself. Kaiseki eschews strong sauces or overly complex arrangements, instead presenting every dish with stark simplicity around natural themes that highlight the superior quality of seasonal ingredients. This absence of artifice means that every ingredient must be selected at the height of freshness and then carefully prepared to showcase its true flavour. Nowhere can a more refined kaiseki dining experience be found than in the ancient capital of Kyoto.
Located on one of the most atmospheric alleys in Kyoto, Ishibekoji Kamakura redefines Kyoto's legacy of traditional fine dining. Chef Yoshiko Yano has explored the finer points of traditional Kyoto cuisine for nearly 30 years, creating beautiful plated dishes meant to be savoured with both the eyes and the palate. Every dish at Ishibekoji Kamikura uses carefully selected fresh, local ingredients, which are diligently prepared and painstakingly arranged in an array of beautiful bowls and dishes. Chef Yano's multi-course Kaiseki feature the finest ingredients from the heart of Kyoto, from the artfully presented seasonal seafood, local beef and mushrooms that are not only a pleasure to eat but also to gaze upon.
Chef Yoshiko Yano's Ishibekoji Kamakura redefines Kyoto's legacy of traditional Kaiseki fine dining
Chopsticks and porcelain rest on red lacquerware tray
Cold sake in beautiful engraved glass pitcher on a bed of ice
My sake cup decorated with Japanese maple leaves
My husbands sake cup with Japanese blue bell flower motif
Bamboo cage with yellow chrysanthemum covers the Sakizuke,
or seasonal amuse bouche
Pumpkin shaped tiny pot with marinated rock fish skin, deep fried then caramelized
Snow Crab with lemon gelée
Chef Yoshiko Yano peeling live shrimp that have been chilled in ice water for the beautiful sashimi
Sashimi
Seared Scallop with caviar, yam, roasted Gingko nut, edamame and grilled Anago from Lake Biwa
Natto, a traditional Japanese food of fermented soybeans
Our second pitcher of local Kyoto sake
Pretty soup spoon and rest on the red lacquer tray
Orange and yellow soup bowl and lid with hand painted spiral motif
Pike Conger Eel Soup with winter melon and vegetables
Grilled Shinshu Matsutake Mushroom
Absolutely charming round bunny bowl
Local Kyoto Wagyu Beef
Whimsically designed bowl with Nara deer
Ishibekoji signature Curried Rice with white miso
Hot green pepper condiment for the curry
Chef Yano suggested that we mix the rice into the soup to mingle the flavours
Lovely hand painted cup of Sencha Tea
Dessert of a peeled giant mountain Kyohō grape, Aian pear and sherbet
Neri-Yōkan, a dark jelly Kyoto sweet with chopped chestnuts
Purple chrysanthemum and green leaf on the gold place setting beautifully compliments
the colours of the dessert
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