Our friend Robert Yellin took Joan and me to a wonderful little Japanese place in Kyoto called Kiharu, one of his favorite haunts. In addition to having an excellent meal, of which but one example is this grilled chicken dish,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxW-d2oAkk8F-HbeAMN1pmsXz08NPVojRGn6DTVCmFLNlqzpKwL2lvL1tWGcX5L-bR8Bb5AlcSN-NMLnJQacRCyySuMOi6yVyeEg6JuDLx2xViVL8E2Fl_3r69SCIi9Ll889nvA5_meM/s400/10.26.19+Kiharu+-+3+Grilled+chicken.jpg) |
Grilled chicken with scallions |
I bonded with the the joyous owner chef, Takashi Tsubaki. Here you can see Tsubaki-san hard at work, and loving every minute of being a chef.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsZJ1TuZ6cLrts9LuD7PHcaszFbzk9J2lEZ10qDNwvZzOwQoBY9eR90BUNXW5R_G412HX_rdFBIup4EekPzo7k-Gej-xAXxNHkxvMrxscu4_aRgvlb7q5irRXXggcXYG4CJGX92s2SJ-Q/s400/10.26.19+Kiharu+-+2+Tsubaki-san.jpg) |
Chef Takashi Tsubaki at work |
It was persimmon season in Kyoto and somehow I got to talking about
my persimmon tarte tatin. Tsubaki was very intrigued and asked about other things that I considered my specialties. I mentioned
my crusty Persian rice, which he had never heard of but, as a rice specialist and lover, was excited to try.
So we made a plan to have a dinner party for our Kyoto friends at Kiharu, for which Tsubaki-san and I would prepare the food, preferably including the persimmon tarte tatin and the Persian rice. The fact that he has no oven makes the tarte tatin a challenge, but I hope to work through it somehow. The rice can be made anywhere. What a rare opportunity!!! I can hardly wait.
A good time was had by all, as you can see.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZDMBCJkB4DiZ6DfmTQ6ytdjJbwY3RbVKdONJoYXeowuZ3W2AlcWqW1DhF7UNNC_FPzehwGLuzTweVJfFPZlV4KPcgCUY3GWanmAfasKiUecJYVJFX5T6s0428dDuacuWp5Wx5thmFww/s320/10.6.19+Kiharu+-+7+Robert+Bob+Joan+Chihiro+Tsubaki-san.jpg) |
Chef Tsubaki, Robert, Chiho, Joan and me at Kiharu |
Bobby Jay
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