290 Years Old Restaurant 2 Michelin Stars Ikama School of Culinary Arts Kaiseki Mankamerou Kyoto
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- Опубліковано 30 кві 2023
- 290 Years Old Restaurant 2 Michelin Stars Ikama School of Culinary Arts Kaiseki Mankamerou Fien Dining Private Room Kyoto Japan
Mankamerou is a 290 years old restaurant with a purely Kyoto-style sukiya building and serves yusoku (ancient court) and other Kyoto cuisines. This long-standing establishment boasts three centuries of history. Renowned as the home of the Ikama school of culinary arts, It is run by the 29th descendant of the founder of the Ikama-school shiki-bocho (a ritualized form of filleting a fish or fowl). its traditions have been passed from father to only one child for 10 generations to the current owner-chef, Masakiyo Konishi. The menu consists of yusoku ryori, associated with the seasonal banquets and other annual functions of the Imperial court, and kaiseki based on chakaiseki. Both types of meal conclude with a tai chazuke.
appetizer
sesame tofu, crab, wasabi
soup
soft-shelled turtle & fish cake, green onion, ginger
sashimi plate
sea bream, squid, tuna
hassun
sea bream sushi, prawn, omelet, stem lettuce, kuwait chips, duck/ spinach, crab
grilled dish
spanish mackerel, green radish, abalone mushroom, saikyomiso grill, sudachi
simmered dish
fried ebiimopotato, chrysanthemum leaves, citron, crab ankake
dessert
pear, strawberry
green tea
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I like the simple elegance of these dishes. this menu does not need many bells and whistles to be beautiful! just bare naked, natural flavours.
This all looks fantastic. I've added it to my wishlist.
Wow wow and wow!
Kaiseki is a wonder
Précieux et délicieux même par images !! 👍👌🤞
wow..290 years.. that's so much history.. incredible
I was wondering how one eats these big pieces of tofu and dumplings with chopsticks. The answer is, basically calligraphy!
for lunch do you think this is better then hana kiccho or kikunoi honten?
I still have other two Michelin Kaiseki restaurants will be public next, you can watch and judge later
Evitez les baguettes en bois (pensez aux bûcherons)
I don’t get it. My mother can probably go for 2 Michelin stars at this point lol.
i dont get it either but my understanding is that what they sell is really years of refined craftmanship, best quality ingredient and maybe a branding could play a role.
I thought the same thing until I visited a 3* Kaiseki restaurant! The thing is, if you and I try to make such dishes, we will surely fail. Unlike French/traditional fine dining, there is no truffle, caviar, sauce, etc., to hide behind. With such simplicity, everything must be perfect. To this day I have never had better fresh fruit than the Japanese melon served as part of my dessert at the Kaiseki restaurant!
@@rcfadli8762 exactly. Some top Michelin restaurants are not about creativity or super complex dishes, they are about taking traditional cooking and fine tuning them to a laser point.