City Foodsters:
Noma Kyoto
City Foodsters:
With Chef Rene Redzepi
City Foodsters:
The Dining Room
City Foodsters:
Fresh yuba with wild herbs, local koji barbecued and glazed served with pickled ginger, konatsu lemon with dried tomato, pickled cherry leaves with garlic, pollen jelly
City Foodsters:
Konatsu lemon with dried tomato
City Foodsters:
Fresh yuba with wild herbs
City Foodsters:
Pickled cherry leaf with garlic
City Foodsters:
Local koji barbecued and glazed served with pickled ginger
City Foodsters:
Pollen jelly
City Foodsters:
A warm welcome
City Foodsters:
Rene Redzepi
City Foodsters:
Tatami hanging along the walls and ceiling
City Foodsters:
Tea leaf from Nara, flower and stem
City Foodsters:
Tea leaf from Nara, flower and stem
City Foodsters:
Hotpot of seaweed, inspired by shabu shabu. Different seaweed from all over Japan from Hokkaido all the way down to Okinawa. Local spinach heart and konatsu from Kochi prefecture.
City Foodsters:
Hotpot of seaweed, inspired by shabu shabu. Different seaweed from all over Japan from Hokkaido all the way down to Okinawa. Local spinach heart and konatsu from Kochi prefecture.
City Foodsters:
Melon, wild foraged kiwi, sansho pepper
City Foodsters:
Demon shrimp with paste of native seabuckthorn
City Foodsters:
Cuttlefish, thinly sliced and marinated in whisky vinaigrette
City Foodsters:
Sencha tea from Kagoshima
City Foodsters:
Bamboo from Tokushima, cooked in broth with dashi and miso water, cornbushi, psquid infused with jasmine tea leaves
City Foodsters:
Cornbushi
City Foodsters:
Swordfish belly, butter sauce made with kombu seaweed
City Foodsters:
Cold infusion of ume flowers, caterpillar dung
City Foodsters:
Green tofu made from green soybeans, nasturtium flowers, raw almonds
City Foodsters:
Kinki fish from Hokkaido, cured with fermented elderflower paste, lightly grilled on the barbecue with egg yolk, sakura, and yuzu garum
City Foodsters:
Roasted lotus root, glazed with mushroom, sauce of shijimi and egg yolk
City Foodsters:
Jasmine tea and amazake
City Foodsters:
Jasmine tea and amazake / Sake from Chiba
City Foodsters:
Sansai, steamed and grilled, ise ebi brain sauce
