Once the capital of Japan for a thousand years, the pristine beauty of Kyoto is truly a sight to behold with its immaculate shrines and temples, its narrow streets lined with low-lying traditional Japanese houses and inns. Apart from its cultural and historical dominance in ancient Japan, Kyoto is also the birthplace of Kaiseki, the highest form of Japanese cuisine, the original tasting menu. As we were staying in what could only be described as the epitome of Japanese hospitality, formality and tradition; a traditional ryokan that dated back to 1818. It would be a sin not to dine in house.
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December 10, 2011
Kojyu, Tokyo
It’s always hard going to a well known restaurant the day after you’ve had an exceptional meal as the expectations are high. The first was Creations de Narisawa, a 2 star Michelin in Tokyo, with Kojyu, a 3 star in Tokyo the night after. Would this change my experience from European Michelin restaurants where 2 star places always outperformed 3 stars? A 3 star restaurant with 7 covers, 2 private dining rooms, serving Kaiseki cuisine was the only one out of all the other restaurants on my list that was available on the night, so we decided to go for it…
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