One of our last nights in Kyoto, we were sent on an adventure to find this very special restaurant in a tiny little alley of Kyoto.
Taka is a modern standing bar.
Chef TAKA: Born in Uji, Kyoto. After being trained at Kyoto style Kaiseki, moved to Milano, Italy. While working at NOBU/Armani in Milano for over 10 years and after living in Italy, Australia and Denmark, he returned to Kyoto in 2016. He decided to stay and open a small gastropub to provide fusion dishes and drinks of Italian and Kyoto style Japanese.
This is a must if you are staying in Kyoto. The space is tight, but you feel welcomed immediately. We sat downstairs at the bar, but there is an upstairs and people who were leaving from there were happy and excited to share their good byes and praise to Chef Taka.
Chef Taka is on the left.
This is how they serve Chicken Wings, very cool!
Natsuko (our very special guide) had an adventure scheduled today, an hours ride to a place that many tourists don’t go to, but should.
Miyama-Kita Village is where you will see a traditional Japanese landscape which became a cultural heritage site in 1993. This includes the houses, forest, rice fields, vegetable gardens, stonewalls, walkways etc.The entire village has to work together to preserve the village.
These thatched roof houses are called Kitayama style farm houses. There are 50 in Kita Village, 38 of them have thatched roofs. most were built 150-200 years ago. One of the buildings is the Miyama Folklore Museum, where you can have a tour and see exactly what it was like all those years ago. Here are a few photos for example.
Natsuko sharing all her knowledge as we walk the village.
After spending time in the village, there is a great lodge-style restaurant “Kitamura” on the river. The food was fantastic.
Local Venison, Amazing
Restaurant Le Plat Plus:
We headed out to a neighborhood restaurant, a French Restaurant recommended by the concierge of Kyo-Suiran where we were staying in Arashiyama, Japan. The food was excellent, the environment so French, we highly recommend if you are in the area.
Fresh Pea Soup
Confit of Duck
This wine was delicious
Eating In Tokyo:
I’ve waited days for this one, we were told this was the BEST Raman and Gioza in Tokyo, in fact we were also told it’s Jackie Chan’s favorite. They were right, it was ordered a second plate of Gioza. But get there early for lunch otherwise a line starts out the door.
Regular Pork Raman
Where The Line Starts
After breakfast on our first day, we headed out to a foodie market (of course). Here is some of what we found. Amazing local strawberries, honey, dried and fresh fruits and veggies and lots of amazing food trucks, so plan for lunch. Plus behind the market was an antique fair.
This one is located outside of the United Nations University at 5-53-70 Jingumae, Shibuya, Tokyo. A short walk from Shibuya Station
Just discovered Zio Restaurant NYC
Food and vibe upbeat and great. Zio weaves seasonal ingredients into inspired culinary combinations influenced by Mediterranean flavors.
Fresh pasta with great Bolognese sauce
Eggplant with smoked mozzarella
Visit http://www.zio-NYC.com for more info
The Lobster Place 212-255-5672 http://www.lobsterplace.com
Photo: Steven Cohen
About Chelsea Market
A block long and a block wide and just a short walk from the Hudson River in the area of Manhattan known as the Meatpacking District, Chelsea Market has become in just fifteen years one of the greatest indoor food halls of the world, with more than thirty-five vendors purveying everything from soup to nuts, wine to coffee, cheese to cheesecake. Attracting 6 million national and international visitors annually, it is one of the most trafficked, and written-about, destinations of any kind in New York City. Chelsea Market is a neighborhood market with a global perspective.
The area has always been the locus of food in the city, beginning with the Algonquin Indians, who traded their game and crops on the banks of the Hudson River at this same spot. The trains of the High Line once served the wholesale butchers who lined the streets beneath the tracks and cooled their provisions with blocks of Hudson River ice, and the National Biscuit Company established its factory—now reclaimed as the Chelsea Market—here to take advantage of the butchers’ lard in the nineteenth century. This long history—and the stripped-down brick architecture of the building—gives the Market a unique character. For foodies and even casual tourists, it is possible to enter the Market at one end in the morning and not exit the other until lunchtime, without ever growing bored—and certainly without ever going hungry.
Source: Chelsea Market | About Chelsea Market