Tonoya Yo: Japan’s fermentation fundamentals, made modern

tonoya yo japans fermentation fundamentals made modern

Sumary of Tonoya Yo: Japan’s fermentation fundamentals, made modern:

  • A small but steady trickle of cognoscenti — chefs, restaurateurs, sake mavens and assorted gastronomes — have been making their way there.
  • Transported, refurbished and fitted out in a seamless blend of traditional and contemporary craftsmanship, it makes an atmospheric accommodation that perfectly complements the inventive multicourse meals prepared by owner-chef Yotaro Sasaki.Rice farming and doburoku brewing lie at the heart of his meals at his boutique auberge, Tonoya Yo.
  • Sasaki learned the fundamentals of Kyoto cuisine from his father, who had trained in the old capital.
  • at worst it is undrinkably funky, but Sasaki’s is sensational, with an elegant balance of sweetness and acidity enhanced by a smooth, milky texture on the tongue.
  • Minshuku Tono used to brew it too, although under Sasaki’s father the practice was allowed to lapse.
  • Long before he took up cooking, or even dreamed of running a hotel, reclaiming that birthright was Sasaki’s first project.

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