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,
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| 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.
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| 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.
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| Chef Tsubaki, Robert, Chiho, Joan and me at Kiharu |
Bobby Jay
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