If you love Sushi in America, you need to include Japan on your bucket list where Sushi was born. The sushi is amazing, and the wasabi is nothing like the manufactured paste you have tried. We began our day in the Nishiki Market where we met Chef Konagaya, one of Kyoto's top young chefs. Chef Konagaya led us through this famous market to learn more about the various products. We were enthralled with the variety of fish, produce, fruit, and tea. Our chef inquired from one of the local providers to purchase a wasabi root. The root grows in the fresh water river and is stored in water. After our selection, we walked to Chef's beautiful restaurant located in Miyagawa-cho where he taught us the skills required to prepare traditional Japanese cuisine. This cooking class was extremely special since the chef closed his restaurant for lunch just to teach us the secrets of his highly regarded creations.
This small intimate restaurant is 2 years old and was designed and built by the chef. It is one of the nicest sushi bars with lacquered tables and the perfect kitchen arrangement. I am travelling with four of my colleagues from the Travel & Leisure's Travel Agent Advisory Board, our local guide, and our contact who made all these customized arrangements for us. Two of us were thrilled to have the opportunity to prepare our lunch with the chef under his tutelage. What an experience!
We made a Japanese omelet, prepared fresh fish for tempura, made fresh wasabi by grating it from the root on a shark board, and then learned the art of cutting the fish for sushi! The sushi knives are extremely sharp and we were given the 2nd sharpest knife (for fear we may injure ourselves). We actually cut the fish beginning with the tail and slicing through the fish with a final cut at the end. We prepared the majority of the sushi and were left unattended to prepare, place, roll, and slice. The presentation looked amazing. We were so proud of our accomplishment and the delicious sushi. We accidentally discovered how tasty the rice vinegar flavored sticky rice was and giggled our way through a few stolen bites along the way.
Following lunch, we had time for some very exclusive entertainment. A geiko (Kyoto geisha) joined us to perform several traditional dances. She was accompanied by a jikata, a geiko who specializes in playing the japanese shamisen. We had the rare chance to meet the geiko and ask her questions about her life and costume. She was charming and beautiful! Geikos in Kyoto are well trained, more refined, and highly regarded in their skills. Young ladies may enter the schools for geiko's at the age of 15 and will be in training for 6 years. While in training, they are referred to as "maiko" or "geiko apprentice". At the age of 21, they will become a geiko. Getting to know one of the most sought after geiko's in Kyoto, was an extraordinary experience. We then walked to the Gion geiko/maiko district made famous in "Memoirs of a Geisha".
This small intimate restaurant is 2 years old and was designed and built by the chef. It is one of the nicest sushi bars with lacquered tables and the perfect kitchen arrangement. I am travelling with four of my colleagues from the Travel & Leisure's Travel Agent Advisory Board, our local guide, and our contact who made all these customized arrangements for us. Two of us were thrilled to have the opportunity to prepare our lunch with the chef under his tutelage. What an experience!
We made a Japanese omelet, prepared fresh fish for tempura, made fresh wasabi by grating it from the root on a shark board, and then learned the art of cutting the fish for sushi! The sushi knives are extremely sharp and we were given the 2nd sharpest knife (for fear we may injure ourselves). We actually cut the fish beginning with the tail and slicing through the fish with a final cut at the end. We prepared the majority of the sushi and were left unattended to prepare, place, roll, and slice. The presentation looked amazing. We were so proud of our accomplishment and the delicious sushi. We accidentally discovered how tasty the rice vinegar flavored sticky rice was and giggled our way through a few stolen bites along the way.
Following lunch, we had time for some very exclusive entertainment. A geiko (Kyoto geisha) joined us to perform several traditional dances. She was accompanied by a jikata, a geiko who specializes in playing the japanese shamisen. We had the rare chance to meet the geiko and ask her questions about her life and costume. She was charming and beautiful! Geikos in Kyoto are well trained, more refined, and highly regarded in their skills. Young ladies may enter the schools for geiko's at the age of 15 and will be in training for 6 years. While in training, they are referred to as "maiko" or "geiko apprentice". At the age of 21, they will become a geiko. Getting to know one of the most sought after geiko's in Kyoto, was an extraordinary experience. We then walked to the Gion geiko/maiko district made famous in "Memoirs of a Geisha".
We finished the day visiting two very popular temples, my favorite of which was the "Sanjusangendo" located next door to the Hyatt.
Tonight we enjoyed a private seven course authentic Japanese dinner at the Hyatt Kyoto in one of the five private dining rooms. The presentation, meal, and sushi were exquisite. My son Joseph will be amazed when he learns how much Sushi I have enjoyed today. I only wish he were here to have experienced all this with me.
The people at the Hyatt Kyoto are some of the finest professionals. Campbell our bellman has been more of a concierge and guest services attendant. He is everywhere and knows us by name. He is from Australia and absolutely charming.
The General Manager Ken Yokoyama is the most gracious host and has made our stay at the Hyatt memorable.
Tomorrow we are set for a private tour in the morning to Azien Kobo which produces beautiful indigo dye clothing and accessories. We then enjoy a private lunch on the river before we board the bullet train for Tokyo. More to come tomorrow.
Thank you for sharing this authentic experience with me through this journal. Because people crave authentic life experiences with loved ones, and because of the phenomena and interest for Sushi in America, Japan is a perfect destination to appreciate the fine art of sushi and to experience the genuine hospitality of these lovely people.
Konnichiwa (Good Day)
What an amazing experience! You tell the story so well I feel like I am there. I am looking forward to your Japanese cooking when you get back home.
ReplyDeleteI am anxiously awaiting your next post.