Nestled on a quiet street in the historic Higashiyama district, Sushi Ao (青) is a newly opened (since June) sushi restaurant in Kyoto by the legendary chef Yoshihiro Murata that combines sushi courses with exquisite kaiseki dishes in between. The stunning restaurant, located in an old sukiya, has been designed by the master carpenter firm Nakamura Sotoji Komuten, while the food is served on rare and museum quality antique pieces by Rosanjin from the impressive private collection of Yoshihiro Murata. (Alongside antique Baccarat and Wajima lacquerware.) The restaurant is headed by a young chef Eiki Abe who has trained for 15 years at Kikunoi Akasaka and serves truly sublime dishes from the seasonal ingredients. Sushi Ao can be booked via the major booking sites, such as Tableall, Omakase and MyConciergeJapan. In the images… – Sakizuke: Jellied sea urchin – Ogawa Karasumi: drilled mullet roe rolled up with a squid and matured with mirin for about a month and a half to two months: a special recipe of our Taisho’s grandfather. – Sea bream nigiri – Abalone nigiri – Maguro toro nigiri – Wanmono: Kamonasu Agedashi (Deep fried Kamo eggplant, ebi tsukune (shrimp meatballs) andTakamine Chili Pepper with dashi broth. – Ayu nigiri – Longtooth grouper nigiri – Horse mackerel nigiri – Prawn nigiri – Chilled tomato soup (absolutely fantastic) – Blackthroat seaperch nigiri – Tea Parfait with Figs, Kyoho Grapes
Nestled on a quiet street in the historic Higashiyama district, Sushi Ao (青) is a newly opened (since June) sushi restaurant in Kyoto by the legendary chef Yoshihiro Murata that combines sushi courses with exquisite kaiseki dishes in between. The stunning restaurant, located in an old sukiya, has been designed by the master carpenter firm Nakamura Sotoji Komuten, while the food is served on rare and museum quality antique pieces by Rosanjin from the impressive private collection of Yoshihiro Murata. (Alongside antique Baccarat and Wajima lacquerware.) The restaurant is headed by a young chef Eiki Abe who has trained for 15 years at Kikunoi Akasaka and serves truly sublime dishes from the seasonal ingredients. Sushi Ao can be booked via the major booking sites, such as Tableall, Omakase and MyConciergeJapan. In the images… – Sakizuke: Jellied sea urchin – Ogawa Karasumi: drilled mullet roe rolled up with a squid and matured with mirin for about a month and a half to two months: a special recipe of our Taisho’s grandfather. – Sea bream nigiri – Abalone nigiri – Maguro toro nigiri – Wanmono: Kamonasu Agedashi (Deep fried Kamo eggplant, ebi tsukune (shrimp meatballs) andTakamine Chili Pepper with dashi broth. – Ayu nigiri – Longtooth grouper nigiri – Horse mackerel nigiri – Prawn nigiri – Chilled tomato soup (absolutely fantastic) – Blackthroat seaperch nigiri – Tea Parfait with Figs, Kyoho Grapes
Nestled on a quiet street in the historic Higashiyama district, Sushi Ao (青) is a newly opened (since June) sushi restaurant in Kyoto by the legendary chef Yoshihiro Murata that combines sushi courses with exquisite kaiseki dishes in between. The stunning restaurant, located in an old sukiya, has been designed by the master carpenter firm Nakamura Sotoji Komuten, while the food is served on rare and museum quality antique pieces by Rosanjin from the impressive private collection of Yoshihiro Murata. (Alongside antique Baccarat and Wajima lacquerware.) The restaurant is headed by a young chef Eiki Abe who has trained for 15 years at Kikunoi Akasaka and serves truly sublime dishes from the seasonal ingredients. Sushi Ao can be booked via the major booking sites, such as Tableall, Omakase and MyConciergeJapan. In the images… – Sakizuke: Jellied sea urchin – Ogawa Karasumi: drilled mullet roe rolled up with a squid and matured with mirin for about a month and a half to two months: a special recipe of our Taisho’s grandfather. – Sea bream nigiri – Abalone nigiri – Maguro toro nigiri – Wanmono: Kamonasu Agedashi (Deep fried Kamo eggplant, ebi tsukune (shrimp meatballs) andTakamine Chili Pepper with dashi broth. – Ayu nigiri – Longtooth grouper nigiri – Horse mackerel nigiri – Prawn nigiri – Chilled tomato soup (absolutely fantastic) – Blackthroat seaperch nigiri – Tea Parfait with Figs, Kyoho Grapes
Nestled on a quiet street in the historic Higashiyama district, Sushi Ao (青) is a newly opened (since June) sushi restaurant in Kyoto by the legendary chef Yoshihiro Murata that combines sushi courses with exquisite kaiseki dishes in between. The stunning restaurant, located in an old sukiya, has been designed by the master carpenter firm Nakamura Sotoji Komuten, while the food is served on rare and museum quality antique pieces by Rosanjin from the impressive private collection of Yoshihiro Murata. (Alongside antique Baccarat and Wajima lacquerware.) The restaurant is headed by a young chef Eiki Abe who has trained for 15 years at Kikunoi Akasaka and serves truly sublime dishes from the seasonal ingredients. Sushi Ao can be booked via the major booking sites, such as Tableall, Omakase and MyConciergeJapan. In the images… – Sakizuke: Jellied sea urchin – Ogawa Karasumi: drilled mullet roe rolled up with a squid and matured with mirin for about a month and a half to two months: a special recipe of our Taisho’s grandfather. – Sea bream nigiri – Abalone nigiri – Maguro toro nigiri – Wanmono: Kamonasu Agedashi (Deep fried Kamo eggplant, ebi tsukune (shrimp meatballs) andTakamine Chili Pepper with dashi broth. – Ayu nigiri – Longtooth grouper nigiri – Horse mackerel nigiri – Prawn nigiri – Chilled tomato soup (absolutely fantastic) – Blackthroat seaperch nigiri – Tea Parfait with Figs, Kyoho Grapes
Nestled on a quiet street in the historic Higashiyama district, Sushi Ao (青) is a newly opened (since June) sushi restaurant in Kyoto by the legendary chef Yoshihiro Murata that combines sushi courses with exquisite kaiseki dishes in between. The stunning restaurant, located in an old sukiya, has been designed by the master carpenter firm Nakamura Sotoji Komuten, while the food is served on rare and museum quality antique pieces by Rosanjin from the impressive private collection of Yoshihiro Murata. (Alongside antique Baccarat and Wajima lacquerware.) The restaurant is headed by a young chef Eiki Abe who has trained for 15 years at Kikunoi Akasaka and serves truly sublime dishes from the seasonal ingredients. Sushi Ao can be booked via the major booking sites, such as Tableall, Omakase and MyConciergeJapan. In the images… – Sakizuke: Jellied sea urchin – Ogawa Karasumi: drilled mullet roe rolled up with a squid and matured with mirin for about a month and a half to two months: a special recipe of our Taisho’s grandfather. – Sea bream nigiri – Abalone nigiri – Maguro toro nigiri – Wanmono: Kamonasu Agedashi (Deep fried Kamo eggplant, ebi tsukune (shrimp meatballs) andTakamine Chili Pepper with dashi broth. – Ayu nigiri – Longtooth grouper nigiri – Horse mackerel nigiri – Prawn nigiri – Chilled tomato soup (absolutely fantastic) – Blackthroat seaperch nigiri – Tea Parfait with Figs, Kyoho Grapes
Nestled on a quiet street in the historic Higashiyama district, Sushi Ao (青) is a newly opened (since June) sushi restaurant in Kyoto by the legendary chef Yoshihiro Murata that combines sushi courses with exquisite kaiseki dishes in between. The stunning restaurant, located in an old sukiya, has been designed by the master carpenter firm Nakamura Sotoji Komuten, while the food is served on rare and museum quality antique pieces by Rosanjin from the impressive private collection of Yoshihiro Murata. (Alongside antique Baccarat and Wajima lacquerware.) The restaurant is headed by a young chef Eiki Abe who has trained for 15 years at Kikunoi Akasaka and serves truly sublime dishes from the seasonal ingredients. Sushi Ao can be booked via the major booking sites, such as Tableall, Omakase and MyConciergeJapan. In the images… – Sakizuke: Jellied sea urchin – Ogawa Karasumi: drilled mullet roe rolled up with a squid and matured with mirin for about a month and a half to two months: a special recipe of our Taisho’s grandfather. – Sea bream nigiri – Abalone nigiri – Maguro toro nigiri – Wanmono: Kamonasu Agedashi (Deep fried Kamo eggplant, ebi tsukune (shrimp meatballs) andTakamine Chili Pepper with dashi broth. – Ayu nigiri – Longtooth grouper nigiri – Horse mackerel nigiri – Prawn nigiri – Chilled tomato soup (absolutely fantastic) – Blackthroat seaperch nigiri – Tea Parfait with Figs, Kyoho Grapes
Nestled on a quiet street in the historic Higashiyama district, Sushi Ao (青) is a newly opened (since June) sushi restaurant in Kyoto by the legendary chef Yoshihiro Murata that combines sushi courses with exquisite kaiseki dishes in between. The stunning restaurant, located in an old sukiya, has been designed by the master carpenter firm Nakamura Sotoji Komuten, while the food is served on rare and museum quality antique pieces by Rosanjin from the impressive private collection of Yoshihiro Murata. (Alongside antique Baccarat and Wajima lacquerware.) The restaurant is headed by a young chef Eiki Abe who has trained for 15 years at Kikunoi Akasaka and serves truly sublime dishes from the seasonal ingredients. Sushi Ao can be booked via the major booking sites, such as Tableall, Omakase and MyConciergeJapan. In the images… – Sakizuke: Jellied sea urchin – Ogawa Karasumi: drilled mullet roe rolled up with a squid and matured with mirin for about a month and a half to two months: a special recipe of our Taisho’s grandfather. – Sea bream nigiri – Abalone nigiri – Maguro toro nigiri – Wanmono: Kamonasu Agedashi (Deep fried Kamo eggplant, ebi tsukune (shrimp meatballs) andTakamine Chili Pepper with dashi broth. – Ayu nigiri – Longtooth grouper nigiri – Horse mackerel nigiri – Prawn nigiri – Chilled tomato soup (absolutely fantastic) – Blackthroat seaperch nigiri – Tea Parfait with Figs, Kyoho Grapes
Nestled on a quiet street in the historic Higashiyama district, Sushi Ao (青) is a newly opened (since June) sushi restaurant in Kyoto by the legendary chef Yoshihiro Murata that combines sushi courses with exquisite kaiseki dishes in between. The stunning restaurant, located in an old sukiya, has been designed by the master carpenter firm Nakamura Sotoji Komuten, while the food is served on rare and museum quality antique pieces by Rosanjin from the impressive private collection of Yoshihiro Murata. (Alongside antique Baccarat and Wajima lacquerware.) The restaurant is headed by a young chef Eiki Abe who has trained for 15 years at Kikunoi Akasaka and serves truly sublime dishes from the seasonal ingredients. Sushi Ao can be booked via the major booking sites, such as Tableall, Omakase and MyConciergeJapan. In the images… – Sakizuke: Jellied sea urchin – Ogawa Karasumi: drilled mullet roe rolled up with a squid and matured with mirin for about a month and a half to two months: a special recipe of our Taisho’s grandfather. – Sea bream nigiri – Abalone nigiri – Maguro toro nigiri – Wanmono: Kamonasu Agedashi (Deep fried Kamo eggplant, ebi tsukune (shrimp meatballs) andTakamine Chili Pepper with dashi broth. – Ayu nigiri – Longtooth grouper nigiri – Horse mackerel nigiri – Prawn nigiri – Chilled tomato soup (absolutely fantastic) – Blackthroat seaperch nigiri – Tea Parfait with Figs, Kyoho Grapes
Top notch tempura at Tempura Kusunoki @kusunoki.ichihara in Nagoya, which is a branch of one of the best tempura-yas in Tokyo that bears the same name. At Kusunoki, “Kusunoki style” tempura exemplifies a refined cooking technique that enhances the natural flavors of the ingredients. Using oil heated to 200°C, the delicate tempura batter, or “Koromo,” locks in taste and texture until the first bite. A distinctive part of the meal is the “dashi,” a traditional Japanese broth. When the chef adds a pinch of salt, it amplifies the broth’s inherent flavors, following the principle of “ambai,” or balance, to achieve the ideal seasoning for each ingredient. The chefs utilize an advanced method called “oil-cutting” to serve tempura with minimal oil residue. (Thus is the paper never gets greasy!) Briefly resting on paper before plating prevents excess moisture. The chefs even handle the tempura with bare hands, showcasing their expertise; any remaining oil could burn them. The outcome is perfectly cooked tempura that is crispy outside and steaming inside. In the pictures… – Box with the ingredients of the day, which were sublime. – Shrimps – Ginkgo nuts – Shiro ebi (white shrimp) in shiso leaf. (one of the best of the day) – Eggplant – Magochi fish (flathead) – Bottarga (amazing!) – Corn – Octopus – Sea urchin in eggplant skin – Rice with tempura – Peach with mint sorbet
Top notch tempura at Tempura Kusunoki @kusunoki.ichihara in Nagoya, which is a branch of one of the best tempura-yas in Tokyo that bears the same name. At Kusunoki, “Kusunoki style” tempura exemplifies a refined cooking technique that enhances the natural flavors of the ingredients. Using oil heated to 200°C, the delicate tempura batter, or “Koromo,” locks in taste and texture until the first bite. A distinctive part of the meal is the “dashi,” a traditional Japanese broth. When the chef adds a pinch of salt, it amplifies the broth’s inherent flavors, following the principle of “ambai,” or balance, to achieve the ideal seasoning for each ingredient. The chefs utilize an advanced method called “oil-cutting” to serve tempura with minimal oil residue. (Thus is the paper never gets greasy!) Briefly resting on paper before plating prevents excess moisture. The chefs even handle the tempura with bare hands, showcasing their expertise; any remaining oil could burn them. The outcome is perfectly cooked tempura that is crispy outside and steaming inside. In the pictures… – Box with the ingredients of the day, which were sublime. – Shrimps – Ginkgo nuts – Shiro ebi (white shrimp) in shiso leaf. (one of the best of the day) – Eggplant – Magochi fish (flathead) – Bottarga (amazing!) – Corn – Octopus – Sea urchin in eggplant skin – Rice with tempura – Peach with mint sorbet
Top notch tempura at Tempura Kusunoki @kusunoki.ichihara in Nagoya, which is a branch of one of the best tempura-yas in Tokyo that bears the same name. At Kusunoki, “Kusunoki style” tempura exemplifies a refined cooking technique that enhances the natural flavors of the ingredients. Using oil heated to 200°C, the delicate tempura batter, or “Koromo,” locks in taste and texture until the first bite. A distinctive part of the meal is the “dashi,” a traditional Japanese broth. When the chef adds a pinch of salt, it amplifies the broth’s inherent flavors, following the principle of “ambai,” or balance, to achieve the ideal seasoning for each ingredient. The chefs utilize an advanced method called “oil-cutting” to serve tempura with minimal oil residue. (Thus is the paper never gets greasy!) Briefly resting on paper before plating prevents excess moisture. The chefs even handle the tempura with bare hands, showcasing their expertise; any remaining oil could burn them. The outcome is perfectly cooked tempura that is crispy outside and steaming inside. In the pictures… – Box with the ingredients of the day, which were sublime. – Shrimps – Ginkgo nuts – Shiro ebi (white shrimp) in shiso leaf. (one of the best of the day) – Eggplant – Magochi fish (flathead) – Bottarga (amazing!) – Corn – Octopus – Sea urchin in eggplant skin – Rice with tempura – Peach with mint sorbet
Top notch tempura at Tempura Kusunoki @kusunoki.ichihara in Nagoya, which is a branch of one of the best tempura-yas in Tokyo that bears the same name. At Kusunoki, “Kusunoki style” tempura exemplifies a refined cooking technique that enhances the natural flavors of the ingredients. Using oil heated to 200°C, the delicate tempura batter, or “Koromo,” locks in taste and texture until the first bite. A distinctive part of the meal is the “dashi,” a traditional Japanese broth. When the chef adds a pinch of salt, it amplifies the broth’s inherent flavors, following the principle of “ambai,” or balance, to achieve the ideal seasoning for each ingredient. The chefs utilize an advanced method called “oil-cutting” to serve tempura with minimal oil residue. (Thus is the paper never gets greasy!) Briefly resting on paper before plating prevents excess moisture. The chefs even handle the tempura with bare hands, showcasing their expertise; any remaining oil could burn them. The outcome is perfectly cooked tempura that is crispy outside and steaming inside. In the pictures… – Box with the ingredients of the day, which were sublime. – Shrimps – Ginkgo nuts – Shiro ebi (white shrimp) in shiso leaf. (one of the best of the day) – Eggplant – Magochi fish (flathead) – Bottarga (amazing!) – Corn – Octopus – Sea urchin in eggplant skin – Rice with tempura – Peach with mint sorbet
Top notch tempura at Tempura Kusunoki @kusunoki.ichihara in Nagoya, which is a branch of one of the best tempura-yas in Tokyo that bears the same name. At Kusunoki, “Kusunoki style” tempura exemplifies a refined cooking technique that enhances the natural flavors of the ingredients. Using oil heated to 200°C, the delicate tempura batter, or “Koromo,” locks in taste and texture until the first bite. A distinctive part of the meal is the “dashi,” a traditional Japanese broth. When the chef adds a pinch of salt, it amplifies the broth’s inherent flavors, following the principle of “ambai,” or balance, to achieve the ideal seasoning for each ingredient. The chefs utilize an advanced method called “oil-cutting” to serve tempura with minimal oil residue. (Thus is the paper never gets greasy!) Briefly resting on paper before plating prevents excess moisture. The chefs even handle the tempura with bare hands, showcasing their expertise; any remaining oil could burn them. The outcome is perfectly cooked tempura that is crispy outside and steaming inside. In the pictures… – Box with the ingredients of the day, which were sublime. – Shrimps – Ginkgo nuts – Shiro ebi (white shrimp) in shiso leaf. (one of the best of the day) – Eggplant – Magochi fish (flathead) – Bottarga (amazing!) – Corn – Octopus – Sea urchin in eggplant skin – Rice with tempura – Peach with mint sorbet
Top notch tempura at Tempura Kusunoki @kusunoki.ichihara in Nagoya, which is a branch of one of the best tempura-yas in Tokyo that bears the same name. At Kusunoki, “Kusunoki style” tempura exemplifies a refined cooking technique that enhances the natural flavors of the ingredients. Using oil heated to 200°C, the delicate tempura batter, or “Koromo,” locks in taste and texture until the first bite. A distinctive part of the meal is the “dashi,” a traditional Japanese broth. When the chef adds a pinch of salt, it amplifies the broth’s inherent flavors, following the principle of “ambai,” or balance, to achieve the ideal seasoning for each ingredient. The chefs utilize an advanced method called “oil-cutting” to serve tempura with minimal oil residue. (Thus is the paper never gets greasy!) Briefly resting on paper before plating prevents excess moisture. The chefs even handle the tempura with bare hands, showcasing their expertise; any remaining oil could burn them. The outcome is perfectly cooked tempura that is crispy outside and steaming inside. In the pictures… – Box with the ingredients of the day, which were sublime. – Shrimps – Ginkgo nuts – Shiro ebi (white shrimp) in shiso leaf. (one of the best of the day) – Eggplant – Magochi fish (flathead) – Bottarga (amazing!) – Corn – Octopus – Sea urchin in eggplant skin – Rice with tempura – Peach with mint sorbet
Japanese sweets and matcha* at the stunning Shunkoin temple in the great company of its 24th generation priest Takafumi Zenryu Kawakami @revtakazen. It was of the most beautiful and well- preserved temples I’ve ever had the chance to visit… Owned the same family since centuries. *Served in the beautiful pottery by @asahiyaki. Situated within the Myoshinji Temple complex, Shunkoin Temple was founded in 1590 by Horio Yoshiharu, a feudal lord from the 16th century. It is home to numerous significant cultural treasures linked to Zen Buddhism, while also maintaining important ties to Shinto and Christianity. The historical artifacts include screen paintings by Kano Eigaku and the Bell of Nanbanji Church, which is among the oldest Christian bells in Japan. Rev. Takafumi Zenryu Kawakami travels internationally, sharing insights on Zen, Eastern philosophies, and well-being through talks and workshops focused on self-cultivation. He has lectured at such prominent institutions as MIT, Brown University, or Microsoft. Shunkoin Temple offers events that teach Zen meditation and mindfulness, as well as overnight stays at the guesthouse “Tetsuryu-Kutsu.” Find more information and the schedule of events on the website https://shunkoin.com/en. #Kyoto #kyotojapan #kyototemple #matcha #japan #japantrip #temple
Japanese sweets and matcha* at the stunning Shunkoin temple in the great company of its 24th generation priest Takafumi Zenryu Kawakami @revtakazen. It was of the most beautiful and well- preserved temples I’ve ever had the chance to visit… Owned the same family since centuries. *Served in the beautiful pottery by @asahiyaki. Situated within the Myoshinji Temple complex, Shunkoin Temple was founded in 1590 by Horio Yoshiharu, a feudal lord from the 16th century. It is home to numerous significant cultural treasures linked to Zen Buddhism, while also maintaining important ties to Shinto and Christianity. The historical artifacts include screen paintings by Kano Eigaku and the Bell of Nanbanji Church, which is among the oldest Christian bells in Japan. Rev. Takafumi Zenryu Kawakami travels internationally, sharing insights on Zen, Eastern philosophies, and well-being through talks and workshops focused on self-cultivation. He has lectured at such prominent institutions as MIT, Brown University, or Microsoft. Shunkoin Temple offers events that teach Zen meditation and mindfulness, as well as overnight stays at the guesthouse “Tetsuryu-Kutsu.” Find more information and the schedule of events on the website https://shunkoin.com/en. #Kyoto #kyotojapan #kyototemple #matcha #japan #japantrip #temple
Japanese sweets and matcha* at the stunning Shunkoin temple in the great company of its 24th generation priest Takafumi Zenryu Kawakami @revtakazen. It was of the most beautiful and well- preserved temples I’ve ever had the chance to visit… Owned the same family since centuries. *Served in the beautiful pottery by @asahiyaki. Situated within the Myoshinji Temple complex, Shunkoin Temple was founded in 1590 by Horio Yoshiharu, a feudal lord from the 16th century. It is home to numerous significant cultural treasures linked to Zen Buddhism, while also maintaining important ties to Shinto and Christianity. The historical artifacts include screen paintings by Kano Eigaku and the Bell of Nanbanji Church, which is among the oldest Christian bells in Japan. Rev. Takafumi Zenryu Kawakami travels internationally, sharing insights on Zen, Eastern philosophies, and well-being through talks and workshops focused on self-cultivation. He has lectured at such prominent institutions as MIT, Brown University, or Microsoft. Shunkoin Temple offers events that teach Zen meditation and mindfulness, as well as overnight stays at the guesthouse “Tetsuryu-Kutsu.” Find more information and the schedule of events on the website https://shunkoin.com/en. #Kyoto #kyotojapan #kyototemple #matcha #japan #japantrip #temple
Japanese sweets and matcha* at the stunning Shunkoin temple in the great company of its 24th generation priest Takafumi Zenryu Kawakami @revtakazen. It was of the most beautiful and well- preserved temples I’ve ever had the chance to visit… Owned the same family since centuries. *Served in the beautiful pottery by @asahiyaki. Situated within the Myoshinji Temple complex, Shunkoin Temple was founded in 1590 by Horio Yoshiharu, a feudal lord from the 16th century. It is home to numerous significant cultural treasures linked to Zen Buddhism, while also maintaining important ties to Shinto and Christianity. The historical artifacts include screen paintings by Kano Eigaku and the Bell of Nanbanji Church, which is among the oldest Christian bells in Japan. Rev. Takafumi Zenryu Kawakami travels internationally, sharing insights on Zen, Eastern philosophies, and well-being through talks and workshops focused on self-cultivation. He has lectured at such prominent institutions as MIT, Brown University, or Microsoft. Shunkoin Temple offers events that teach Zen meditation and mindfulness, as well as overnight stays at the guesthouse “Tetsuryu-Kutsu.” Find more information and the schedule of events on the website https://shunkoin.com/en. #Kyoto #kyotojapan #kyototemple #matcha #japan #japantrip #temple
Japanese sweets and matcha* at the stunning Shunkoin temple in the great company of its 24th generation priest Takafumi Zenryu Kawakami @revtakazen. It was of the most beautiful and well- preserved temples I’ve ever had the chance to visit… Owned the same family since centuries. *Served in the beautiful pottery by @asahiyaki. Situated within the Myoshinji Temple complex, Shunkoin Temple was founded in 1590 by Horio Yoshiharu, a feudal lord from the 16th century. It is home to numerous significant cultural treasures linked to Zen Buddhism, while also maintaining important ties to Shinto and Christianity. The historical artifacts include screen paintings by Kano Eigaku and the Bell of Nanbanji Church, which is among the oldest Christian bells in Japan. Rev. Takafumi Zenryu Kawakami travels internationally, sharing insights on Zen, Eastern philosophies, and well-being through talks and workshops focused on self-cultivation. He has lectured at such prominent institutions as MIT, Brown University, or Microsoft. Shunkoin Temple offers events that teach Zen meditation and mindfulness, as well as overnight stays at the guesthouse “Tetsuryu-Kutsu.” Find more information and the schedule of events on the website https://shunkoin.com/en. #Kyoto #kyotojapan #kyototemple #matcha #japan #japantrip #temple
Japanese sweets and matcha* at the stunning Shunkoin temple in the great company of its 24th generation priest Takafumi Zenryu Kawakami @revtakazen. It was of the most beautiful and well- preserved temples I’ve ever had the chance to visit… Owned the same family since centuries. *Served in the beautiful pottery by @asahiyaki. Situated within the Myoshinji Temple complex, Shunkoin Temple was founded in 1590 by Horio Yoshiharu, a feudal lord from the 16th century. It is home to numerous significant cultural treasures linked to Zen Buddhism, while also maintaining important ties to Shinto and Christianity. The historical artifacts include screen paintings by Kano Eigaku and the Bell of Nanbanji Church, which is among the oldest Christian bells in Japan. Rev. Takafumi Zenryu Kawakami travels internationally, sharing insights on Zen, Eastern philosophies, and well-being through talks and workshops focused on self-cultivation. He has lectured at such prominent institutions as MIT, Brown University, or Microsoft. Shunkoin Temple offers events that teach Zen meditation and mindfulness, as well as overnight stays at the guesthouse “Tetsuryu-Kutsu.” Find more information and the schedule of events on the website https://shunkoin.com/en. #Kyoto #kyotojapan #kyototemple #matcha #japan #japantrip #temple
Japanese sweets and matcha* at the stunning Shunkoin temple in the great company of its 24th generation priest Takafumi Zenryu Kawakami @revtakazen. It was of the most beautiful and well- preserved temples I’ve ever had the chance to visit… Owned the same family since centuries. *Served in the beautiful pottery by @asahiyaki. Situated within the Myoshinji Temple complex, Shunkoin Temple was founded in 1590 by Horio Yoshiharu, a feudal lord from the 16th century. It is home to numerous significant cultural treasures linked to Zen Buddhism, while also maintaining important ties to Shinto and Christianity. The historical artifacts include screen paintings by Kano Eigaku and the Bell of Nanbanji Church, which is among the oldest Christian bells in Japan. Rev. Takafumi Zenryu Kawakami travels internationally, sharing insights on Zen, Eastern philosophies, and well-being through talks and workshops focused on self-cultivation. He has lectured at such prominent institutions as MIT, Brown University, or Microsoft. Shunkoin Temple offers events that teach Zen meditation and mindfulness, as well as overnight stays at the guesthouse “Tetsuryu-Kutsu.” Find more information and the schedule of events on the website https://shunkoin.com/en. #Kyoto #kyotojapan #kyototemple #matcha #japan #japantrip #temple
Japanese sweets and matcha* at the stunning Shunkoin temple in the great company of its 24th generation priest Takafumi Zenryu Kawakami @revtakazen. It was of the most beautiful and well- preserved temples I’ve ever had the chance to visit… Owned the same family since centuries. *Served in the beautiful pottery by @asahiyaki. Situated within the Myoshinji Temple complex, Shunkoin Temple was founded in 1590 by Horio Yoshiharu, a feudal lord from the 16th century. It is home to numerous significant cultural treasures linked to Zen Buddhism, while also maintaining important ties to Shinto and Christianity. The historical artifacts include screen paintings by Kano Eigaku and the Bell of Nanbanji Church, which is among the oldest Christian bells in Japan. Rev. Takafumi Zenryu Kawakami travels internationally, sharing insights on Zen, Eastern philosophies, and well-being through talks and workshops focused on self-cultivation. He has lectured at such prominent institutions as MIT, Brown University, or Microsoft. Shunkoin Temple offers events that teach Zen meditation and mindfulness, as well as overnight stays at the guesthouse “Tetsuryu-Kutsu.” Find more information and the schedule of events on the website https://shunkoin.com/en. #Kyoto #kyotojapan #kyototemple #matcha #japan #japantrip #temple
Japanese sweets and matcha* at the stunning Shunkoin temple in the great company of its 24th generation priest Takafumi Zenryu Kawakami @revtakazen. It was of the most beautiful and well- preserved temples I’ve ever had the chance to visit… Owned the same family since centuries. *Served in the beautiful pottery by @asahiyaki. Situated within the Myoshinji Temple complex, Shunkoin Temple was founded in 1590 by Horio Yoshiharu, a feudal lord from the 16th century. It is home to numerous significant cultural treasures linked to Zen Buddhism, while also maintaining important ties to Shinto and Christianity. The historical artifacts include screen paintings by Kano Eigaku and the Bell of Nanbanji Church, which is among the oldest Christian bells in Japan. Rev. Takafumi Zenryu Kawakami travels internationally, sharing insights on Zen, Eastern philosophies, and well-being through talks and workshops focused on self-cultivation. He has lectured at such prominent institutions as MIT, Brown University, or Microsoft. Shunkoin Temple offers events that teach Zen meditation and mindfulness, as well as overnight stays at the guesthouse “Tetsuryu-Kutsu.” Find more information and the schedule of events on the website https://shunkoin.com/en. #Kyoto #kyotojapan #kyototemple #matcha #japan #japantrip #temple
Japanese sweets and matcha* at the stunning Shunkoin temple in the great company of its 24th generation priest Takafumi Zenryu Kawakami @revtakazen. It was of the most beautiful and well- preserved temples I’ve ever had the chance to visit… Owned the same family since centuries. *Served in the beautiful pottery by @asahiyaki. Situated within the Myoshinji Temple complex, Shunkoin Temple was founded in 1590 by Horio Yoshiharu, a feudal lord from the 16th century. It is home to numerous significant cultural treasures linked to Zen Buddhism, while also maintaining important ties to Shinto and Christianity. The historical artifacts include screen paintings by Kano Eigaku and the Bell of Nanbanji Church, which is among the oldest Christian bells in Japan. Rev. Takafumi Zenryu Kawakami travels internationally, sharing insights on Zen, Eastern philosophies, and well-being through talks and workshops focused on self-cultivation. He has lectured at such prominent institutions as MIT, Brown University, or Microsoft. Shunkoin Temple offers events that teach Zen meditation and mindfulness, as well as overnight stays at the guesthouse “Tetsuryu-Kutsu.” Find more information and the schedule of events on the website https://shunkoin.com/en. #Kyoto #kyotojapan #kyototemple #matcha #japan #japantrip #temple
