290 Years Old Restaurant 2 Michelin Stars Ikama School of Culinary Arts Kaiseki Mankamerou Kyoto

[@leematthews6812]

This all looks fantastic. I've added it to my wishlist.

[@froogsleegs]

I like the simple elegance of these dishes. this menu does not need many bells and whistles to be beautiful! just bare naked, natural flavours.

[@marketads1]

Wow wow and wow!

[@danielbessaignet6013]

Précieux et délicieux même par images !! 👍👌🤞

[@QDPenguin]

wow..290 years.. that's so much history.. incredible

[@lifecycle4367]

Kaiseki is a wonder

[@reliev33]

for lunch do you think this is better then hana kiccho or kikunoi honten?

[@GourmetBGourmet]

I still have other two Michelin Kaiseki restaurants will be public next, you can watch and judge later

[@tornoutlaw]

I was wondering how one eats these big pieces of tofu and dumplings with chopsticks. The answer is, basically calligraphy!

[@yoleneloess7906]

Evitez les baguettes en bois (pensez aux bûcherons)

[@dannyvue6595]

I don’t get it. My mother can probably go for 2 Michelin stars at this point lol.

[@rcfadli8762]

i dont get it either but my understanding is that what they sell is really years of refined craftmanship, best quality ingredient and maybe a branding could play a role.

[@adenkamath4027]

I thought the same thing until I visited a 3* Kaiseki restaurant! The thing is, if you and I try to make such dishes, we will surely fail. Unlike French/traditional fine dining, there is no truffle, caviar, sauce, etc., to hide behind. With such simplicity, everything must be perfect. To this day I have never had better fresh fruit than the Japanese melon served as part of my dessert at the Kaiseki restaurant!

[@Bragglord]

​@@rcfadli8762 exactly. Some top Michelin restaurants are not about creativity or super complex dishes, they are about taking traditional cooking and fine tuning them to a laser point.