Perhaps the best meal I had during my Japan trip was at Azabujuban Fukuda 麻布十番 ふくだ, a small 6-seat counter Kappo style restaurant ran by the super friendly Fukuda husband and wife team. The restaurant embodies what I love most about Japanese cuisine; all the dishes were simple, elegant, visually stunning, and subtly seasoned to enhance the natural flavors of the ingredients. It’s no wonder this restaurant has become quite difficult to book!
First course was #abalone and #rootvegetables. The chef explained the sauce was flavored by the natural juices of abalone and nothing else. It was so light but full of #umami flavor. Truly delicious.
Kaiseki, Japan’s formal dining tradition, is based on small, multi-course meals showcasing Japan’s micro-seasons. Chefs focus not only on simplicity, but delighting and surprising the diner. Sometimes they’ll even forage their own food! #kaiseki#instafood#washoku#japan#懐石料理#和食