| Title | : | Kaiseki: The Exquisite Cuisine of Kyotos Kikunoi Restaurant |
| Author | : | |
| Rating | : | |
| ISBN | : | 1568364423 |
| ISBN-10 | : | 9781568364421 |
| Format Type | : | Hardcover |
| Number of Pages | : | 191 |
| Publication | : | First published September 8, 2006 |
Kaiseki celebrates the natural ingredients of each season with a spectacular presentation. After a front section explaining the history and components of kaiseki cuisine, Yoshihiro Murata, the third generation owner/chef of Kyoto's famed Kikunoi restaurant, introduces the establishment's menu. With candidness and insight, he shares his thoughts on ingredients, preparation methods and the philosophy behind his dishes. He explains how the cuisine has changed over the years--and continues to do so. He even explains how some dishes evolved as he searched for the proper combination of ingredients. Approximately twenty dishes from each season, chosen by chef Murata, have been lovingly and carefully photographed to convey the experience of being a guest at the Kikunoi restaurant. The book also features a glossary of kaiseki terms and exact recipes from the Kikunoi kitchen.
Kaiseki: The Exquisite Cuisine of Kyotos Kikunoi Restaurant Reviews
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The book features photography of the same guy who photographed for "Izakaya: the Japanese pub Cookbook", another cookbook that I recently read. He won an award for the photography in this book and it shows, as his photos are exquisite. His photographs make everything look amazing, even all the eel, fish innards, and other odd food items that there is no chance that I would be eating. The book describes in detail the cuisine of the famous Kikunoi Restaurant in Kyoto, which I had never heard of before this book. I wish I had a couple grand to fly over there and then another couple grand to spend on the food at this restaurant, as it looks amazing. I bet the chef could get me to eat literally anything. I probably would've given it five stars was not the food so complicated to re-create, and I could really only do so if I: a. lived in Japan or lived near a big enough Japanese market, probably near California, that would carry all the specialized ingredients that even I haven't heard of and I consider myself pretty knowledgeable of the ingredients after reading a lot of cookbooks and going to Asian markets a lot (though definitely far from an expert).
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A beautiful book, generous with full page and full color photography. This is a definitive look not only into exuisite Kaiseki cooking, but into the spirit of Kyoto. Though I never had the financial wherewithal to even look in the direction of a restaurant like this, it captures the Kyoto spirit with the emphasis on the delicate and artistic. Note the immaculate attention to seasons and ingredients. The recipes included in this book are a sidenote - the real treat is the brief discussion of each dish and its meaning in the greater context of the meal and the dining experience.
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When I visited Japan, I had the opportunity to enjoy the rare treat that is the kaiseki meal. These are multiple courses of food offered in small portions. The focus is on both presentation and variety of taste.
I recall the overall experience being a feast for the senses. When I returned to my room, I had been truly indulged.
This book brings back so many delightful memories. Literally, this is the serving of food as Art. The pictures invite the anticipation of taste. Ah, a rare pleasure. -
The first thing that attracted me to this book was its exquisite photography of delicate and refined Japanese cuisine, and while this remains the book's principal virtue, the text, by the chef himself, explains a lot about the dishes' development, history, structure, seasonality and meaning within the broader context of Japanese cooking and Japanese culture as a whole.
For those brave enough to attempt them, there are recipes for all the featured dishes in the appendix. -
Stunning food.
