Ajikitcho Bunbu-An

What did they do to make even a simple rice so tasty?
🔸
The last course just before dessert was this rice that was served in a large pot that was sealed when it was served. The waitress opened the pot and the fragrance due to the combination of vegetables filled the air.
🔸
Taste wise, it’s reminiscent of the Singapore Hokkien “giam peng” due to the vegetables used, except with a strong taste of ginger. Definitely tasty, yet healthy.
🔸
[Invited Tasting]

🔸
A traditional kaiseki course typically begins with a "sakizuke", which is an appetizer served with sake. Pictured is kamasu (barracuda) served with warm sake. This fish that a heavenly smokiness to it, and it was only lightly seasoned with some zest so it's all about the fish that you're tasting.
🔸
[Media Invite]

When dining is also an art. Our fifth course was grilled Japanese Spanish mackerel, which was fully cooked with a light miso glaze. Dining here was almost zen-like, except that we fought over the tempura corn here that was crunchy with a natural sweetness.
🔸
[Invited Tasting]

Yes, I actually have a blog.. though I don't update it nor share itle publicly. I've finally written a new post, just one post over the last two years.
🔸
The link in my bio. Actually this post isn't that new, took me a while before I decided to share it :) The link would be up for about a week.
🔸
There's three more places I will like to write about, but it will take some time - Fujiya 1935, Yuki Restaurant and my stay at Lake Toya.
🔸
[Hosted]

My dining experience here was amazing. It started from the moment I stepped into the restaurant, where I felt I was in a Japanese garden.
🔸
Understably so, this is a kaiseki restaurant after all, which means that it's more than the food - everything else including cutlery, presentation, service, environment, is designed to make the guest feel special and at ease. And a Michelin-starred one like this means that everything has to be tuned up a notch higher.
🔸
A traditional kaiseki course typically begins with this "sakizuke", which is an appetizer served with sake. Pictured is our waitress pouring warm sake to go along with kamasu (barracuda) that had a heavenly smokiness to it. It was only lightly seasoned with some zest so it's all about the fish that you're tasting.
🔸
This is the first out of the eight course kaiseki dinner we had. More reviews would follow for this media tasting that @bumble_bee_mum and I attended, arranged by Justin Onishi of @myconciergejapan and hosted by Bunichiro Nakatani-san of Ajikitcho.