We are now in Tokyo preparing for the 2013 tour and visiting friends and Japanese art events and dealers. On our second night we were taken to Kuouesu, a counter-style restaurant whose owner-chef enjoys collecting fine ceramics and using them to present his refined food. As is typical of this type of restaurant, there were numerous courses, many of which highlighted autumnal foods and ingredients as well as showcasing the plates and vessels in which they were served.
Here are some examples:
More beautiful food to come as our trip unfolds.