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.

Want to know more click here go to source.

From -

Generic selectors
Exact matches only
Search in title
Search in content

Site Language

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.