@ Tokuha Motonari @tokuhamotonari, one of the most special experiences from my trip to Kyoto this August. Prior to the opening of Tokuha Motonari in December 2023 (and receiving a Michelin star right away), Chef Shinya Matsumoto mastered his culinary skills at Wakuden, the esteemed Kyoto institution. His background as a fish wholesaler has deepened his appreciation for the finest seafood, which he predominantly sources from the Hokuriku region. The name “Tokuha Motonari” is derived from a passage in the Chinese classic “Daigaku,” emphasizing the importance of diligence in virtue. This idea resonates deeply with Chef Matsumoto. The kappo restaurant specializes in the ancient art of genshiyaki, which involves grilling over an open hearth “irori”. Chef Matsumoto’s approach utilizes charcoal to enhance flavors while reducing moisture, resulting in dishes that showcase the rustic beauty of traditional Japanese cooking. In the pictures and videos – Kamonasu eggplant with miso and sea urchin (amazing!) – Cold noodles with ayu, which was very much in season in August. – Edamame tofu (another fabulous dish) – Egg soup – Sea bream sashimi – Lean tuna sashimi with vinegar jelly – Sea eel – Ayu – Trout and ikura rice – Peach sorbet Thank you @alexanson17 and Taka for the recommendation!
@ Tokuha Motonari @tokuhamotonari, one of the most special experiences from my trip to Kyoto this August. Prior to the opening of Tokuha Motonari in December 2023 (and receiving a Michelin star right away), Chef Shinya Matsumoto mastered his culinary skills at Wakuden, the esteemed Kyoto institution. His background as a fish wholesaler has deepened his appreciation for the finest seafood, which he predominantly sources from the Hokuriku region. The name “Tokuha Motonari” is derived from a passage in the Chinese classic “Daigaku,” emphasizing the importance of diligence in virtue. This idea resonates deeply with Chef Matsumoto. The kappo restaurant specializes in the ancient art of genshiyaki, which involves grilling over an open hearth “irori”. Chef Matsumoto’s approach utilizes charcoal to enhance flavors while reducing moisture, resulting in dishes that showcase the rustic beauty of traditional Japanese cooking. In the pictures and videos – Kamonasu eggplant with miso and sea urchin (amazing!) – Cold noodles with ayu, which was very much in season in August. – Edamame tofu (another fabulous dish) – Egg soup – Sea bream sashimi – Lean tuna sashimi with vinegar jelly – Sea eel – Ayu – Trout and ikura rice – Peach sorbet Thank you @alexanson17 and Taka for the recommendation!
@ Tokuha Motonari @tokuhamotonari, one of the most special experiences from my trip to Kyoto this August. Prior to the opening of Tokuha Motonari in December 2023 (and receiving a Michelin star right away), Chef Shinya Matsumoto mastered his culinary skills at Wakuden, the esteemed Kyoto institution. His background as a fish wholesaler has deepened his appreciation for the finest seafood, which he predominantly sources from the Hokuriku region. The name “Tokuha Motonari” is derived from a passage in the Chinese classic “Daigaku,” emphasizing the importance of diligence in virtue. This idea resonates deeply with Chef Matsumoto. The kappo restaurant specializes in the ancient art of genshiyaki, which involves grilling over an open hearth “irori”. Chef Matsumoto’s approach utilizes charcoal to enhance flavors while reducing moisture, resulting in dishes that showcase the rustic beauty of traditional Japanese cooking. In the pictures and videos – Kamonasu eggplant with miso and sea urchin (amazing!) – Cold noodles with ayu, which was very much in season in August. – Edamame tofu (another fabulous dish) – Egg soup – Sea bream sashimi – Lean tuna sashimi with vinegar jelly – Sea eel – Ayu – Trout and ikura rice – Peach sorbet Thank you @alexanson17 and Taka for the recommendation!
@ Tokuha Motonari @tokuhamotonari, one of the most special experiences from my trip to Kyoto this August. Prior to the opening of Tokuha Motonari in December 2023 (and receiving a Michelin star right away), Chef Shinya Matsumoto mastered his culinary skills at Wakuden, the esteemed Kyoto institution. His background as a fish wholesaler has deepened his appreciation for the finest seafood, which he predominantly sources from the Hokuriku region. The name “Tokuha Motonari” is derived from a passage in the Chinese classic “Daigaku,” emphasizing the importance of diligence in virtue. This idea resonates deeply with Chef Matsumoto. The kappo restaurant specializes in the ancient art of genshiyaki, which involves grilling over an open hearth “irori”. Chef Matsumoto’s approach utilizes charcoal to enhance flavors while reducing moisture, resulting in dishes that showcase the rustic beauty of traditional Japanese cooking. In the pictures and videos – Kamonasu eggplant with miso and sea urchin (amazing!) – Cold noodles with ayu, which was very much in season in August. – Edamame tofu (another fabulous dish) – Egg soup – Sea bream sashimi – Lean tuna sashimi with vinegar jelly – Sea eel – Ayu – Trout and ikura rice – Peach sorbet Thank you @alexanson17 and Taka for the recommendation!
@ Tokuha Motonari @tokuhamotonari, one of the most special experiences from my trip to Kyoto this August. Prior to the opening of Tokuha Motonari in December 2023 (and receiving a Michelin star right away), Chef Shinya Matsumoto mastered his culinary skills at Wakuden, the esteemed Kyoto institution. His background as a fish wholesaler has deepened his appreciation for the finest seafood, which he predominantly sources from the Hokuriku region. The name “Tokuha Motonari” is derived from a passage in the Chinese classic “Daigaku,” emphasizing the importance of diligence in virtue. This idea resonates deeply with Chef Matsumoto. The kappo restaurant specializes in the ancient art of genshiyaki, which involves grilling over an open hearth “irori”. Chef Matsumoto’s approach utilizes charcoal to enhance flavors while reducing moisture, resulting in dishes that showcase the rustic beauty of traditional Japanese cooking. In the pictures and videos – Kamonasu eggplant with miso and sea urchin (amazing!) – Cold noodles with ayu, which was very much in season in August. – Edamame tofu (another fabulous dish) – Egg soup – Sea bream sashimi – Lean tuna sashimi with vinegar jelly – Sea eel – Ayu – Trout and ikura rice – Peach sorbet Thank you @alexanson17 and Taka for the recommendation!
@ Tokuha Motonari @tokuhamotonari, one of the most special experiences from my trip to Kyoto this August. Prior to the opening of Tokuha Motonari in December 2023 (and receiving a Michelin star right away), Chef Shinya Matsumoto mastered his culinary skills at Wakuden, the esteemed Kyoto institution. His background as a fish wholesaler has deepened his appreciation for the finest seafood, which he predominantly sources from the Hokuriku region. The name “Tokuha Motonari” is derived from a passage in the Chinese classic “Daigaku,” emphasizing the importance of diligence in virtue. This idea resonates deeply with Chef Matsumoto. The kappo restaurant specializes in the ancient art of genshiyaki, which involves grilling over an open hearth “irori”. Chef Matsumoto’s approach utilizes charcoal to enhance flavors while reducing moisture, resulting in dishes that showcase the rustic beauty of traditional Japanese cooking. In the pictures and videos – Kamonasu eggplant with miso and sea urchin (amazing!) – Cold noodles with ayu, which was very much in season in August. – Edamame tofu (another fabulous dish) – Egg soup – Sea bream sashimi – Lean tuna sashimi with vinegar jelly – Sea eel – Ayu – Trout and ikura rice – Peach sorbet Thank you @alexanson17 and Taka for the recommendation!
@ Tokuha Motonari @tokuhamotonari, one of the most special experiences from my trip to Kyoto this August. Prior to the opening of Tokuha Motonari in December 2023 (and receiving a Michelin star right away), Chef Shinya Matsumoto mastered his culinary skills at Wakuden, the esteemed Kyoto institution. His background as a fish wholesaler has deepened his appreciation for the finest seafood, which he predominantly sources from the Hokuriku region. The name “Tokuha Motonari” is derived from a passage in the Chinese classic “Daigaku,” emphasizing the importance of diligence in virtue. This idea resonates deeply with Chef Matsumoto. The kappo restaurant specializes in the ancient art of genshiyaki, which involves grilling over an open hearth “irori”. Chef Matsumoto’s approach utilizes charcoal to enhance flavors while reducing moisture, resulting in dishes that showcase the rustic beauty of traditional Japanese cooking. In the pictures and videos – Kamonasu eggplant with miso and sea urchin (amazing!) – Cold noodles with ayu, which was very much in season in August. – Edamame tofu (another fabulous dish) – Egg soup – Sea bream sashimi – Lean tuna sashimi with vinegar jelly – Sea eel – Ayu – Trout and ikura rice – Peach sorbet Thank you @alexanson17 and Taka for the recommendation!
@ Tokuha Motonari @tokuhamotonari, one of the most special experiences from my trip to Kyoto this August. Prior to the opening of Tokuha Motonari in December 2023 (and receiving a Michelin star right away), Chef Shinya Matsumoto mastered his culinary skills at Wakuden, the esteemed Kyoto institution. His background as a fish wholesaler has deepened his appreciation for the finest seafood, which he predominantly sources from the Hokuriku region. The name “Tokuha Motonari” is derived from a passage in the Chinese classic “Daigaku,” emphasizing the importance of diligence in virtue. This idea resonates deeply with Chef Matsumoto. The kappo restaurant specializes in the ancient art of genshiyaki, which involves grilling over an open hearth “irori”. Chef Matsumoto’s approach utilizes charcoal to enhance flavors while reducing moisture, resulting in dishes that showcase the rustic beauty of traditional Japanese cooking. In the pictures and videos – Kamonasu eggplant with miso and sea urchin (amazing!) – Cold noodles with ayu, which was very much in season in August. – Edamame tofu (another fabulous dish) – Egg soup – Sea bream sashimi – Lean tuna sashimi with vinegar jelly – Sea eel – Ayu – Trout and ikura rice – Peach sorbet Thank you @alexanson17 and Taka for the recommendation!
@ Tokuha Motonari @tokuhamotonari, one of the most special experiences from my trip to Kyoto this August. Prior to the opening of Tokuha Motonari in December 2023 (and receiving a Michelin star right away), Chef Shinya Matsumoto mastered his culinary skills at Wakuden, the esteemed Kyoto institution. His background as a fish wholesaler has deepened his appreciation for the finest seafood, which he predominantly sources from the Hokuriku region. The name “Tokuha Motonari” is derived from a passage in the Chinese classic “Daigaku,” emphasizing the importance of diligence in virtue. This idea resonates deeply with Chef Matsumoto. The kappo restaurant specializes in the ancient art of genshiyaki, which involves grilling over an open hearth “irori”. Chef Matsumoto’s approach utilizes charcoal to enhance flavors while reducing moisture, resulting in dishes that showcase the rustic beauty of traditional Japanese cooking. In the pictures and videos – Kamonasu eggplant with miso and sea urchin (amazing!) – Cold noodles with ayu, which was very much in season in August. – Edamame tofu (another fabulous dish) – Egg soup – Sea bream sashimi – Lean tuna sashimi with vinegar jelly – Sea eel – Ayu – Trout and ikura rice – Peach sorbet Thank you @alexanson17 and Taka for the recommendation!
@ Tokuha Motonari @tokuhamotonari, one of the most special experiences from my trip to Kyoto this August. Prior to the opening of Tokuha Motonari in December 2023 (and receiving a Michelin star right away), Chef Shinya Matsumoto mastered his culinary skills at Wakuden, the esteemed Kyoto institution. His background as a fish wholesaler has deepened his appreciation for the finest seafood, which he predominantly sources from the Hokuriku region. The name “Tokuha Motonari” is derived from a passage in the Chinese classic “Daigaku,” emphasizing the importance of diligence in virtue. This idea resonates deeply with Chef Matsumoto. The kappo restaurant specializes in the ancient art of genshiyaki, which involves grilling over an open hearth “irori”. Chef Matsumoto’s approach utilizes charcoal to enhance flavors while reducing moisture, resulting in dishes that showcase the rustic beauty of traditional Japanese cooking. In the pictures and videos – Kamonasu eggplant with miso and sea urchin (amazing!) – Cold noodles with ayu, which was very much in season in August. – Edamame tofu (another fabulous dish) – Egg soup – Sea bream sashimi – Lean tuna sashimi with vinegar jelly – Sea eel – Ayu – Trout and ikura rice – Peach sorbet Thank you @alexanson17 and Taka for the recommendation!
@ Tokuha Motonari @tokuhamotonari, one of the most special experiences from my trip to Kyoto this August. Prior to the opening of Tokuha Motonari in December 2023 (and receiving a Michelin star right away), Chef Shinya Matsumoto mastered his culinary skills at Wakuden, the esteemed Kyoto institution. His background as a fish wholesaler has deepened his appreciation for the finest seafood, which he predominantly sources from the Hokuriku region. The name “Tokuha Motonari” is derived from a passage in the Chinese classic “Daigaku,” emphasizing the importance of diligence in virtue. This idea resonates deeply with Chef Matsumoto. The kappo restaurant specializes in the ancient art of genshiyaki, which involves grilling over an open hearth “irori”. Chef Matsumoto’s approach utilizes charcoal to enhance flavors while reducing moisture, resulting in dishes that showcase the rustic beauty of traditional Japanese cooking. In the pictures and videos – Kamonasu eggplant with miso and sea urchin (amazing!) – Cold noodles with ayu, which was very much in season in August. – Edamame tofu (another fabulous dish) – Egg soup – Sea bream sashimi – Lean tuna sashimi with vinegar jelly – Sea eel – Ayu – Trout and ikura rice – Peach sorbet Thank you @alexanson17 and Taka for the recommendation!
@ Tokuha Motonari @tokuhamotonari, one of the most special experiences from my trip to Kyoto this August. Prior to the opening of Tokuha Motonari in December 2023 (and receiving a Michelin star right away), Chef Shinya Matsumoto mastered his culinary skills at Wakuden, the esteemed Kyoto institution. His background as a fish wholesaler has deepened his appreciation for the finest seafood, which he predominantly sources from the Hokuriku region. The name “Tokuha Motonari” is derived from a passage in the Chinese classic “Daigaku,” emphasizing the importance of diligence in virtue. This idea resonates deeply with Chef Matsumoto. The kappo restaurant specializes in the ancient art of genshiyaki, which involves grilling over an open hearth “irori”. Chef Matsumoto’s approach utilizes charcoal to enhance flavors while reducing moisture, resulting in dishes that showcase the rustic beauty of traditional Japanese cooking. In the pictures and videos – Kamonasu eggplant with miso and sea urchin (amazing!) – Cold noodles with ayu, which was very much in season in August. – Edamame tofu (another fabulous dish) – Egg soup – Sea bream sashimi – Lean tuna sashimi with vinegar jelly – Sea eel – Ayu – Trout and ikura rice – Peach sorbet Thank you @alexanson17 and Taka for the recommendation!
@ Tokuha Motonari @tokuhamotonari, one of the most special experiences from my trip to Kyoto this August. Prior to the opening of Tokuha Motonari in December 2023 (and receiving a Michelin star right away), Chef Shinya Matsumoto mastered his culinary skills at Wakuden, the esteemed Kyoto institution. His background as a fish wholesaler has deepened his appreciation for the finest seafood, which he predominantly sources from the Hokuriku region. The name “Tokuha Motonari” is derived from a passage in the Chinese classic “Daigaku,” emphasizing the importance of diligence in virtue. This idea resonates deeply with Chef Matsumoto. The kappo restaurant specializes in the ancient art of genshiyaki, which involves grilling over an open hearth “irori”. Chef Matsumoto’s approach utilizes charcoal to enhance flavors while reducing moisture, resulting in dishes that showcase the rustic beauty of traditional Japanese cooking. In the pictures and videos – Kamonasu eggplant with miso and sea urchin (amazing!) – Cold noodles with ayu, which was very much in season in August. – Edamame tofu (another fabulous dish) – Egg soup – Sea bream sashimi – Lean tuna sashimi with vinegar jelly – Sea eel – Ayu – Trout and ikura rice – Peach sorbet Thank you @alexanson17 and Taka for the recommendation!
@ Tokuha Motonari @tokuhamotonari, one of the most special experiences from my trip to Kyoto this August. Prior to the opening of Tokuha Motonari in December 2023 (and receiving a Michelin star right away), Chef Shinya Matsumoto mastered his culinary skills at Wakuden, the esteemed Kyoto institution. His background as a fish wholesaler has deepened his appreciation for the finest seafood, which he predominantly sources from the Hokuriku region. The name “Tokuha Motonari” is derived from a passage in the Chinese classic “Daigaku,” emphasizing the importance of diligence in virtue. This idea resonates deeply with Chef Matsumoto. The kappo restaurant specializes in the ancient art of genshiyaki, which involves grilling over an open hearth “irori”. Chef Matsumoto’s approach utilizes charcoal to enhance flavors while reducing moisture, resulting in dishes that showcase the rustic beauty of traditional Japanese cooking. In the pictures and videos – Kamonasu eggplant with miso and sea urchin (amazing!) – Cold noodles with ayu, which was very much in season in August. – Edamame tofu (another fabulous dish) – Egg soup – Sea bream sashimi – Lean tuna sashimi with vinegar jelly – Sea eel – Ayu – Trout and ikura rice – Peach sorbet Thank you @alexanson17 and Taka for the recommendation!
@ Tokuha Motonari @tokuhamotonari, one of the most special experiences from my trip to Kyoto this August. Prior to the opening of Tokuha Motonari in December 2023 (and receiving a Michelin star right away), Chef Shinya Matsumoto mastered his culinary skills at Wakuden, the esteemed Kyoto institution. His background as a fish wholesaler has deepened his appreciation for the finest seafood, which he predominantly sources from the Hokuriku region. The name “Tokuha Motonari” is derived from a passage in the Chinese classic “Daigaku,” emphasizing the importance of diligence in virtue. This idea resonates deeply with Chef Matsumoto. The kappo restaurant specializes in the ancient art of genshiyaki, which involves grilling over an open hearth “irori”. Chef Matsumoto’s approach utilizes charcoal to enhance flavors while reducing moisture, resulting in dishes that showcase the rustic beauty of traditional Japanese cooking. In the pictures and videos – Kamonasu eggplant with miso and sea urchin (amazing!) – Cold noodles with ayu, which was very much in season in August. – Edamame tofu (another fabulous dish) – Egg soup – Sea bream sashimi – Lean tuna sashimi with vinegar jelly – Sea eel – Ayu – Trout and ikura rice – Peach sorbet Thank you @alexanson17 and Taka for the recommendation!
@ Tokuha Motonari @tokuhamotonari, one of the most special experiences from my trip to Kyoto this August. Prior to the opening of Tokuha Motonari in December 2023 (and receiving a Michelin star right away), Chef Shinya Matsumoto mastered his culinary skills at Wakuden, the esteemed Kyoto institution. His background as a fish wholesaler has deepened his appreciation for the finest seafood, which he predominantly sources from the Hokuriku region. The name “Tokuha Motonari” is derived from a passage in the Chinese classic “Daigaku,” emphasizing the importance of diligence in virtue. This idea resonates deeply with Chef Matsumoto. The kappo restaurant specializes in the ancient art of genshiyaki, which involves grilling over an open hearth “irori”. Chef Matsumoto’s approach utilizes charcoal to enhance flavors while reducing moisture, resulting in dishes that showcase the rustic beauty of traditional Japanese cooking. In the pictures and videos – Kamonasu eggplant with miso and sea urchin (amazing!) – Cold noodles with ayu, which was very much in season in August. – Edamame tofu (another fabulous dish) – Egg soup – Sea bream sashimi – Lean tuna sashimi with vinegar jelly – Sea eel – Ayu – Trout and ikura rice – Peach sorbet Thank you @alexanson17 and Taka for the recommendation!
Back to Endo at the Rotunda @kazutoshi.endo , which reopened after the renovation works last Thursday. The main change in the layout- a new “relaxation” area designed by Kengo Kuma, where the bar used to be. (Reminiscent of the entrance area at traditional tea houses in Japan.) What really stood out though, was the excellent sushi and otsumami, which was even better executed than before the closing. In the pictures – The signature “Business card” – otoro and caviar – Squid with Guerande salt – Red mullet – Tokyo style oyster – Scallop with caviar – Mackerel – Otoro with Gloucestershire egg yolk and summer truffle – Sea trout – Yellow tail from Japan with monkfish liver and caviar – Langoustine – Matsutake from Canada tempura – Miyazaki Wagyu – Sake lees soufflé
Back to Endo at the Rotunda @kazutoshi.endo , which reopened after the renovation works last Thursday. The main change in the layout- a new “relaxation” area designed by Kengo Kuma, where the bar used to be. (Reminiscent of the entrance area at traditional tea houses in Japan.) What really stood out though, was the excellent sushi and otsumami, which was even better executed than before the closing. In the pictures – The signature “Business card” – otoro and caviar – Squid with Guerande salt – Red mullet – Tokyo style oyster – Scallop with caviar – Mackerel – Otoro with Gloucestershire egg yolk and summer truffle – Sea trout – Yellow tail from Japan with monkfish liver and caviar – Langoustine – Matsutake from Canada tempura – Miyazaki Wagyu – Sake lees soufflé
Back to Endo at the Rotunda @kazutoshi.endo , which reopened after the renovation works last Thursday. The main change in the layout- a new “relaxation” area designed by Kengo Kuma, where the bar used to be. (Reminiscent of the entrance area at traditional tea houses in Japan.) What really stood out though, was the excellent sushi and otsumami, which was even better executed than before the closing. In the pictures – The signature “Business card” – otoro and caviar – Squid with Guerande salt – Red mullet – Tokyo style oyster – Scallop with caviar – Mackerel – Otoro with Gloucestershire egg yolk and summer truffle – Sea trout – Yellow tail from Japan with monkfish liver and caviar – Langoustine – Matsutake from Canada tempura – Miyazaki Wagyu – Sake lees soufflé
Back to Endo at the Rotunda @kazutoshi.endo , which reopened after the renovation works last Thursday. The main change in the layout- a new “relaxation” area designed by Kengo Kuma, where the bar used to be. (Reminiscent of the entrance area at traditional tea houses in Japan.) What really stood out though, was the excellent sushi and otsumami, which was even better executed than before the closing. In the pictures – The signature “Business card” – otoro and caviar – Squid with Guerande salt – Red mullet – Tokyo style oyster – Scallop with caviar – Mackerel – Otoro with Gloucestershire egg yolk and summer truffle – Sea trout – Yellow tail from Japan with monkfish liver and caviar – Langoustine – Matsutake from Canada tempura – Miyazaki Wagyu – Sake lees soufflé
Back to Endo at the Rotunda @kazutoshi.endo , which reopened after the renovation works last Thursday. The main change in the layout- a new “relaxation” area designed by Kengo Kuma, where the bar used to be. (Reminiscent of the entrance area at traditional tea houses in Japan.) What really stood out though, was the excellent sushi and otsumami, which was even better executed than before the closing. In the pictures – The signature “Business card” – otoro and caviar – Squid with Guerande salt – Red mullet – Tokyo style oyster – Scallop with caviar – Mackerel – Otoro with Gloucestershire egg yolk and summer truffle – Sea trout – Yellow tail from Japan with monkfish liver and caviar – Langoustine – Matsutake from Canada tempura – Miyazaki Wagyu – Sake lees soufflé
At the magical Suiran @suirankyoto, located on the banks of the Hozu river in Arashiyama district in Kyoto. For many centuries, back in the times of Heian- Kyō, Arashiyama was a favoured retreat for court nobles. And Suiran Kyoto does feel like a retreat and an escape from the city right after one crosses the gate… In the pictures and videos – Café Hassui, located in a 100 year old teahouse. It hosts anything from tea time to champagne happy hours. – Japanese breakfast – Private onsen – Calligraphy session at Café Hassui – Contemporary kaiseki dinner at Kyo-Suiran restaurant – Excellent Japanese wine – Hanabi experience #翠嵐 #翠嵐ラグジュアリーコレクションホテル京都 #suirankyoto #SuiranaLuxuryCollectionHotelKyoto #theluxurycollection #kyoto #kyotojapan #kyototravel #kyotohotel #japan
At the magical Suiran @suirankyoto, located on the banks of the Hozu river in Arashiyama district in Kyoto. For many centuries, back in the times of Heian- Kyō, Arashiyama was a favoured retreat for court nobles. And Suiran Kyoto does feel like a retreat and an escape from the city right after one crosses the gate… In the pictures and videos – Café Hassui, located in a 100 year old teahouse. It hosts anything from tea time to champagne happy hours. – Japanese breakfast – Private onsen – Calligraphy session at Café Hassui – Contemporary kaiseki dinner at Kyo-Suiran restaurant – Excellent Japanese wine – Hanabi experience #翠嵐 #翠嵐ラグジュアリーコレクションホテル京都 #suirankyoto #SuiranaLuxuryCollectionHotelKyoto #theluxurycollection #kyoto #kyotojapan #kyototravel #kyotohotel #japan
Summer is the AYU (“sweet fish”) season in Kyoto. Here, grilled by Chef Matsumoto @tokuhamotonari over an irori, an open fire hearth and an ancient grilling technique in Japan. #kyoto #japan #japanesefood #grilling #grillmaster #kyototravel
