Get your Keiseki on...

For my first true meal in Japan, I was lucky enough to have met up with Suzuki San. He asked if I wanted to try Osaka Keiseki and of course I agreed in a heartbeat. We went to one of his colleagues restaurants that was on the corner of two streets. (I wouldn't be able to tell you where if I tried). As per custom, we stopped by a bake shop and picked up some treats for the kitchen. 

The first thing that I noticed in the restaurant was the subdued beauty of he layout. The walkway entrance had a glass pathway with pebbles to bring a sense of earth to the hall. To the left, a warm glow emended from the doorway to the kitchen bar and community seating. To the right, rice paper doors separated larger tables for private party's of no more than 6-7 people. They 12 feet of walking from the entrance to the bar was extremely humbling and inviting. 

Following the customary introductions, our meal quickly took shape. The flavors and ingredients shouted the beginning of fall. Even as familiar as the techniques and flavors were, there was something different about it that I didn't have in NYC. The food was in its place and with that, everything shone out just a bit more. The simplicity of each dish, having 2-5 components each, strongly reinforced how important it is to pay close attention to every single detail. With less on the plate, you had more time to focus on each component individually and all as one. I'll leave you with these pictures to help you understand a bit more. Enjoy!!