#honten

[milehighdad]

Okonomiyaki Yukari SONEZAKI　Honten. 大阪お好み焼きゆかり曽根崎本店。昭和28年創業。 曽根崎お初天神通り。露天神社。 千日前店（2016年6月）。

[diceojisan]

東急本店 #tokyo #tokyu #honten #shibuya #cityscape #cityscapephotography #nightphotography #渋谷 #東急 #東京 (東急本店) https://www.instagram.com/p/CcXtkkjBRCN/?igshid=NGJjMDIxMWI=

[ramenshamanla]

Jiro. Ramen. Honten.

This has been on my bucket list for years. Funny thing about living somewhere. Somehow you can’t be bothered to travel in your own city. You don’t go to bars alone, you don’t go to museums on your day off, you don’t travel 25 minutes for one of the most legendary bowls of ramen of all time.

But when I had to transfer trains in Mita I knew I couldn’t pass up the opportunity. Luckily it was a Tuesday so the line was very short. But the bowl was very big.

I didn’t eat anything the rest of the day. Killed me. Felt like I was carrying around a baby in my stomach. Would absolutely go back.

[japankuru]

Welcome by Ginkgo #ryumeikan #honten #ochanomizu #tokyo #100tokyo #tokyothisweek #hotel #japan #japankuru #ginkgo #autumn

[healthylifemix]

Kyoto - Kikunoi Honten: Tilefish with Green Tea Leaves on Healthy Life Mix

Kyoto - Kikunoi Honten: Tilefish with Green Tea Leaves on http://healthylifemix.com/kyoto-kikunoi-honten-tilefish-with-green-tea-leaves/

Kyoto - Kikunoi Honten: Tilefish with Green Tea Leaves

The Futamono at Kikunoi Honten for the Damp Month (May) was a tea-steamed Wakasa tilefish with fresh green tea leaves, tea soba noodles, egg, shredded green onion, and ground red pepper radish. The Futamono (蓋物) at a typical kaiseki meal is a hearty dish, usually nomono-wan, often, but not always, a hearty soup. Futamono means a "lidded dish."

Chef Yoshihiro Murata says his inspiration for this dish comes from the first tea leaves harvested every May in Uji City. An owner of a tea shop in Uji told him that customers enjoyed nibbling on fresh leaves of select, shade-grown gyokuro tea as they sipped their tea. For this dish, he elaborated on the traditional recipe of tilefish with green tea noodles, called shinshu-mushi, by adding a topping of fresh gyokuru leaves and infusing the usual bonito broth with tea.

Kikunoi Honten (料亭 菊乃井), located at 459 Shimokawara-Cho in the Gion-Maruyama district, is a Michelin 3-star ryōtei or restaurant specializing in Kyoto style kaiseki cuisine. Kikunoi was established in 1912 and has been headed by the third-generation owner-chef, Yoshihiro Murata (村田吉弘が) since 1989. The name Kikunoi literally means "chrysanthemum well," a name owed to the legend of a local well used by the first wife of Toyotomi Hideyoshi to make tea, causing spring water to burst forth in the pattern of a chrysanthemum (kiku) in full bloom.

Kaiseki (会席), or kaiseki ryōri (会席料理) refers both to a traditional multi-course Japanese dinner. In the present-day, kaiseki is a type of art form that balances the taste, texture, appearance and colors of food. A kaiseki meal uses only fresh seasonal ingredients, often locally sourced. Finished dishes are carefully presented, often with real leaves and flowers, on plates chose to enhance both the appearance and the seasonal theme of the meal. Kyoto is well known for its kaiseki, which draws heavily on local traditions, and is sometimes known as kyō-ryōri (京料理) or kyo-kaiseki.