Lucky to have visited @stemjapanese twice in a week. Everything was fantastic, highlighting some beautiful seasonal produce like b.c. fiddleheads, butterbur, maitake mushrooms. Always love the Staub Gohan and the kakiage, elevated to an art form, stacked with layers of varying textures and flavours. A hedonist’s dream dish. Congrats to Chefs Tatsuya and Yoshi and staff for winning best new restaurant and best Japanese at this year’s @vanmag_com restaurant awards.
Beautiful photos (I remember seeing this on facebook!), and thank you for sharing your experience of being on the rice field… I want to look into volunteering labor at a rice field next year… would love to feel and taste, and experience the rice making part of sake making…
Thanks, Sachiko. Sorry it took me forever to respond to this. Technical glitch! Hope you are well!