30 Apr '13, 12am

Kappo dining in Kyoto at Jiki Miyazawa

Kappo dining in Kyoto at Jiki Miyazawa

After savouring the subtlety of our appetizers, we began to fully enjoy the ambience of the small 10-seater restaurant. High back chairs, medium soft cushions gave us just the right amount of support to feel comfortable. The soft light from the windows and the warm, incandescent downlights illuminated the restaurant in mix of blue and warm tones. And bathed in that cauldron of light was the chef, Miyazawa-san. He looked no more than 35, which is pretty impressive for being a proprietor in Kyoto’s competitive culinary landscape. After all, it takes 10 to 15 years to master Kappo cuisine. Miyasawa-san was now busy preparing the binchotan (charcoal) for his signature dish, yaki goma tofu (grilled sesame curd – pictured above). With a long pair of bamboo chopsticks in hand, he quickly toasted the square goma tofu blocks and filled the 200-square foot restaurant with the charre...

Full article: http://chubbyhubby.net/travel/kappo-dining-in-kyoto-jiki-...

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hisfoodblog.com 02 May '13, 2pm

The good thing about working in a foreign company is you get to meet lots of people from different walks of life from diff...