TOKYO – A culinary showcase featuring Fukushima’s finest ingredients and Kyoto’s renowned traditions was recently held at Hotel Chinzanso, offering guests a one-of-a-kind kaiseki dining experience.
The event, titled “Fukushima x Kyoto Cuisine Feast – Kizuna – Premium Dining,” featured a menu meticulously crafted by master chefs from 11 Kyoto restaurants, some of whom are members of the Japanese Culinary Academy (JCA), a Kyoto-based nonprofit committed to preserving and developing Japan’s food heritage, which organized the occasion.
From fresh fish to succulent beef and seasonal fruits like peaches and pears, Fukushima’s bounty was artfully prepared. The event aimed to promote the prefecture’s rich seafood and mountain produce while supporting its ongoing recovery from the earthquake disaster, both locally and internationally.
“Each dish was not only delicious for its flavor, but also beautifully presented,” Suvendrini Kakuchi, a Tokyo-based journalist from Sri Lanka, told the Filipino-Japanese Journal (FJJ).
Chef Takero Konishi of Mankamero, who created one of the courses, explained to FJJ, “It’s a traditional dish that I wanted to share with you.” - Florenda Corpuz
