absolutely yummy

Part II - Whispers of Autumn: Noma in Kyoto 2024 @nomacph @acehotelkyoto

In the heart of Kyoto, as the fiery hues of autumn sweep across the ancient city, the air is crisp with anticipation for a culinary odyssey. For ten weeks, the forests, rivers, and mountains of Japan cradle an unexpected guest—a traveler from the far north. This is the story of Noma, whose roots reach deep into Denmark’s cold soil, yet whose branches now brush the temples and maple groves of Kyoto.

Noma’s arrival is not merely a visit but a whisper—a beckoning to those who seek the ephemeral. @reneredzepinoma Rene, a maestro of the unexpected, does not come to impose but to listen. He listens to the song of the falling leaves, the rustle of persimmons heavy on the branch, and the ancient stories.

The wild becomes sacred; ingredients that have slept in the shadows of the forest awaken to a new purpose under the touch of Nordic hands.

There is fire and smoke, earth and wind, sunlight and shadow. The dishes come not to overwhelm but to suggest, to hint, and to linger like the faint sweetness of gingko nuts paired with the sharpness of wasabi melon juice that carried on an autumn wind.

Each dish, each moment, is like a haiku—short, vivid, and impossibly delicate. It leaves behind a feeling, as fleeting as the scent of burning incense.

This is Noma in Kyoto—a transient presence, like the mist rising from the cool river at dawn. People from all over the world gathers for this intersection of nature and nurture, tradition and the avant-garde, all under the canopy of fall. Then, like a dream, it will be gone, leaving behind the quiet echo of an encounter—unexpected, profound, and unforgettable.

Endings are beginnings, Kyoto whispers. As Noma departs and the last of the leaves fall, the city will return to its ancient rhythm. Yet, something has shifted, as if the very air has been stirred by an unseen hand. In the forests, on the mountainsides, in the quiet corners of the city, there lingers the trace of something wild—a reminder that every ending, like autumn itself, is only the beginning of a deeper, quieter beauty. Less

Part II - Whispers of Autumn: Noma in Kyoto 2024 @nomacph @acehotelkyoto

In the heart of Kyoto, as the fiery hues of autumn sweep across the ancient city, the air is crisp with anticipation for a culinary odyssey. For ten weeks, the forests, rivers, and mountains of Japan cradle an unexpected guest—a traveler from the far north. This is the story of Noma, whose roots reach deep into Denmark’s cold soil, yet whose branches now brush the temples and maple groves of Kyoto.

Noma’s arrival is not merely a visit but a whisper—a beckoning to those who seek the ephemeral. @reneredzepinoma Rene, a maestro of the unexpected, does not come to impose but to listen. He listens to the song of the falling leaves, the rustle of persimmons heavy on the branch, and the ancient stories.

The wild becomes sacred; ingredients that have slept in the shadows of the forest awaken to a new purpose under the touch of Nordic hands.

There is fire and smoke, earth and wind, sunlight and shadow. The dishes come not to overwhelm but to suggest, to hint, and to linger like the faint sweetness of gingko nuts paired with the sharpness of wasabi melon juice that carried on an autumn wind.

Each dish, each moment, is like a haiku—short, vivid, and impossibly delicate. It leaves behind a feeling, as fleeting as the scent of burning incense.

This is Noma in Kyoto—a transient presence, like the mist rising from the cool river at dawn. People from all over the world gathers for this intersection of nature and nurture, tradition and the avant-garde, all under the canopy of fall. Then, like a dream, it will be gone, leaving behind the quiet echo of an encounter—unexpected, profound, and unforgettable.

Endings are beginnings, Kyoto whispers. As Noma departs and the last of the leaves fall, the city will return to its ancient rhythm. Yet, something has shifted, as if the very air has been stirred by an unseen hand. In the forests, on the mountainsides, in the quiet corners of the city, there lingers the trace of something wild—a reminder that every ending, like autumn itself, is only the beginning of a deeper, quieter beauty. Less

Part II - Whispers of Autumn: Noma in Kyoto 2024 @nomacph @acehotelkyoto

In the heart of Kyoto, as the fiery hues of autumn sweep across the ancient city, the air is crisp with anticipation for a culinary odyssey. For ten weeks, the forests, rivers, and mountains of Japan cradle an unexpected guest—a traveler from the far north. This is the story of Noma, whose roots reach deep into Denmark’s cold soil, yet whose branches now brush the temples and maple groves of Kyoto.

Noma’s arrival is not merely a visit but a whisper—a beckoning to those who seek the ephemeral. @reneredzepinoma Rene, a maestro of the unexpected, does not come to impose but to listen. He listens to the song of the falling leaves, the rustle of persimmons heavy on the branch, and the ancient stories.

The wild becomes sacred; ingredients that have slept in the shadows of the forest awaken to a new purpose under the touch of Nordic hands.

There is fire and smoke, earth and wind, sunlight and shadow. The dishes come not to overwhelm but to suggest, to hint, and to linger like the faint sweetness of gingko nuts paired with the sharpness of wasabi melon juice that carried on an autumn wind.

Each dish, each moment, is like a haiku—short, vivid, and impossibly delicate. It leaves behind a feeling, as fleeting as the scent of burning incense.

This is Noma in Kyoto—a transient presence, like the mist rising from the cool river at dawn. People from all over the world gathers for this intersection of nature and nurture, tradition and the avant-garde, all under the canopy of fall. Then, like a dream, it will be gone, leaving behind the quiet echo of an encounter—unexpected, profound, and unforgettable.

Endings are beginnings, Kyoto whispers. As Noma departs and the last of the leaves fall, the city will return to its ancient rhythm. Yet, something has shifted, as if the very air has been stirred by an unseen hand. In the forests, on the mountainsides, in the quiet corners of the city, there lingers the trace of something wild—a reminder that every ending, like autumn itself, is only the beginning of a deeper, quieter beauty. Less

SANO SUSHI • 佐野鮨
@sanosushi2023

- 🇬🇧English -

It’s always a pleasure to spend time with like-minded creatives. In late July, my wonderful friends and super talented creative director and producer from Wieden + Kennedy Tokyo, one of the most respected agencies in Japan, took me out to visit Sano Sushi. Huge thanks again to _showhey and @kosukelawrence for organizing such an unforgettable night!

A special shoutout to my good friend @absolutely_yummy for always working his magic behind the scenes. You made sure Sano-san had plenty of kohada ready for this 小肌怪人 Kohada Kaijin. Thank you, sir!

Sano Sushi, located near Shibakoen, has quickly gained recognition since its opening in November 2023. It’s part of a growing trend in Tokyo that I would classify as “new-old school” sushi. The restaurant embodies a refined version of what Tokyo’s sushiya were like 30 to 40 years ago, offering a nostalgic yet elevated dining experience. Restaurants like Shinbashi Shimizu, Tsuruhachi, and Tomidokoro follow a similar ethos, focusing on large nigiri, punchy shari, and a minimalist menu that brings the purity of the ingredients to the forefront.

At Sano Sushi, diners are treated to an omakase menu that typically includes five tsumami (small appetizers) followed by twelve pieces of nigiri.

One standout aspect is the tuna, sourced from Fujita, which is a mark of quality. The fish selection and preparation reflect the care and skill of Chef Tadashi Sano. Before opening his own restaurant, Chef Sano honed his skills at the esteemed Tsukiji Aozora San-daime Marunouchi, a well-known establishment in Tokyo’s sushi scene. His wife, Yumiko, adds to the intimate, personal experience by attending to guests, making the atmosphere feel welcoming and attentive.

Sano Sushi’s blend of tradition with modern refinement makes it a unique addition to Tokyo’s vibrant sushi landscape. It offers diners a chance to experience the essence of what sushi culture in Tokyo was a generation ago, but with the elevated techniques and ingredients that define contemporary fine dining. Less

SUSHI RYUJIRO • 鮨 龍次郎
@ryujirounakamura
@sushiryujiro

In late July, I dined at Sushi Ryujiro in Aoyama with a good friend of mine and fellow sushi lover @absolutely_yummy

Here are some photographs and videos of Ryujiro Nakamura’s Kohada from that night.

- 🇬🇧English -

The late sushi master Mitsuyasu Nagano of Sushi Umi mentored a remarkable group of prodigious students, including Masamichi Amamoto of Higashiazabu Amamoto, Daigo Sakai of Sushi Sakai in Fukuoka, and Ryujiro Nakamura, who became the first successor at Sushi Umi after Nagano’s passing.

Now, in the heart of Minamiaoyama, Sushi Ryujiro stands as a quiet testament to the art of sushi, where each dish is a brushstroke in a larger masterpiece. Ryujiro Nakamura, a sushi shokunin shaped by years of rigorous training, infuses his creations with both tradition and a personal touch.

Every meal at this sushiya is a unique experience, beginning with a seasonal soup to whet your appetite, followed by a single piece of aged Chutoro nigiri, before moving on to the rest of the otsumami. Nakamura’s creations, each piece meticulously crafted, invite contemplation and appreciation of the simple yet profound.

This is a place where tradition is not merely preserved but elevated, where the legacy of Edomae sushi is honored with every cut, every press, and every taste. Nakamura invites us to witness his poetry in motion as he delicately transforms his sushi into bites of ephemeral beauty.

- 🇯🇵Japanese -

故・永野光康氏が率いた「鮨 海」には、東麻布「天本」の天本正道氏、福岡「鮨 さかい」の酒井大悟氏、そして永野氏の逝去後、初代の後継者となった中村倫次郎氏など、多くの才能ある弟子たちが育ちました。

現在、南青山の中心に位置する「鮨 りゅうじろう」は、寿司の芸術を静かに体現する場所として、その名を知られています。長年の厳しい修行を経た寿司職人である中村倫次郎氏は、伝統と個性を見事に融合させた作品を生み出しています。

この寿司屋での食事は、季節の汁物で食欲をそそるところから始まり、熟成された中トロの握り一貫が続き、その後はおつまみが提供されるという、特別な体験です。一つひとつ丁寧に作られた中村氏の作品は、シンプルでありながらも奥深い味わいを感じさせ、心に残る瞬間を提供してくれます。

ここは、ただ伝統を守るだけではなく、伝統をさらに高める場所です。江戸前寿司の遺産は、一切れ一切れに、そして一つひとつの握りに敬意を込めて表現されています。中村氏は、寿司を儚く美しい一口へと変えるその瞬間を、まるで詩を紡ぐかのように私たちに見せてくれます。 Less

SANO SUSHI • 佐野鮨
@sanosushi2023

- 🇬🇧English -

It’s always a pleasure to spend time with like-minded creatives. In late July, my wonderful friends and super talented creative director and producer from Wieden + Kennedy Tokyo, one of the most respected agencies in Japan, took me out to visit Sano Sushi. Huge thanks again to _showhey and @kosukelawrence for organizing such an unforgettable night!

A special shoutout to my good friend @absolutely_yummy for always working his magic behind the scenes. You made sure Sano-san had plenty of kohada ready for this 小肌怪人 Kohada Kaijin. Thank you, sir!

Sano Sushi, located near Shibakoen, has quickly gained recognition since its opening in November 2023. It’s part of a growing trend in Tokyo that I would classify as “new-old school” sushi. The restaurant embodies a refined version of what Tokyo’s sushiya were like 30 to 40 years ago, offering a nostalgic yet elevated dining experience. Restaurants like Shinbashi Shimizu, Tsuruhachi, and Tomidokoro follow a similar ethos, focusing on large nigiri, punchy shari, and a minimalist menu that brings the purity of the ingredients to the forefront.

At Sano Sushi, diners are treated to an omakase menu that typically includes five tsumami (small appetizers) followed by twelve pieces of nigiri.

One standout aspect is the tuna, sourced from Fujita, which is a mark of quality. The fish selection and preparation reflect the care and skill of Chef Tadashi Sano. Before opening his own restaurant, Chef Sano honed his skills at the esteemed Tsukiji Aozora San-daime Marunouchi, a well-known establishment in Tokyo’s sushi scene. His wife, Yumiko, adds to the intimate, personal experience by attending to guests, making the atmosphere feel welcoming and attentive.

Sano Sushi’s blend of tradition with modern refinement makes it a unique addition to Tokyo’s vibrant sushi landscape. It offers diners a chance to experience the essence of what sushi culture in Tokyo was a generation ago, but with the elevated techniques and ingredients that define contemporary fine dining. Less

SANO SUSHI • 佐野鮨
@sanosushi2023

- 🇬🇧English -

It’s always a pleasure to spend time with like-minded creatives. In late July, my wonderful friends and super talented creative director and producer from Wieden + Kennedy Tokyo, one of the most respected agencies in Japan, took me out to visit Sano Sushi. Huge thanks again to _showhey and @kosukelawrence for organizing such an unforgettable night!

A special shoutout to my good friend @absolutely_yummy for always working his magic behind the scenes. You made sure Sano-san had plenty of kohada ready for this 小肌怪人 Kohada Kaijin. Thank you, sir!

Sano Sushi, located near Shibakoen, has quickly gained recognition since its opening in November 2023. It’s part of a growing trend in Tokyo that I would classify as “new-old school” sushi. The restaurant embodies a refined version of what Tokyo’s sushiya were like 30 to 40 years ago, offering a nostalgic yet elevated dining experience. Restaurants like Shinbashi Shimizu, Tsuruhachi, and Tomidokoro follow a similar ethos, focusing on large nigiri, punchy shari, and a minimalist menu that brings the purity of the ingredients to the forefront.

At Sano Sushi, diners are treated to an omakase menu that typically includes five tsumami (small appetizers) followed by twelve pieces of nigiri.

One standout aspect is the tuna, sourced from Fujita, which is a mark of quality. The fish selection and preparation reflect the care and skill of Chef Tadashi Sano. Before opening his own restaurant, Chef Sano honed his skills at the esteemed Tsukiji Aozora San-daime Marunouchi, a well-known establishment in Tokyo’s sushi scene. His wife, Yumiko, adds to the intimate, personal experience by attending to guests, making the atmosphere feel welcoming and attentive.

Sano Sushi’s blend of tradition with modern refinement makes it a unique addition to Tokyo’s vibrant sushi landscape. It offers diners a chance to experience the essence of what sushi culture in Tokyo was a generation ago, but with the elevated techniques and ingredients that define contemporary fine dining. Less

SUSHI RYUJIRO • 鮨 龍次郎
@ryujirounakamura
@sushiryujiro

In late July, I dined at Sushi Ryujiro in Aoyama with a good friend of mine and fellow sushi lover @absolutely_yummy

Here are some photographs and videos of Ryujiro Nakamura’s Kohada from that night.

- 🇬🇧English -

The late sushi master Mitsuyasu Nagano of Sushi Umi mentored a remarkable group of prodigious students, including Masamichi Amamoto of Higashiazabu Amamoto, Daigo Sakai of Sushi Sakai in Fukuoka, and Ryujiro Nakamura, who became the first successor at Sushi Umi after Nagano’s passing.

Now, in the heart of Minamiaoyama, Sushi Ryujiro stands as a quiet testament to the art of sushi, where each dish is a brushstroke in a larger masterpiece. Ryujiro Nakamura, a sushi shokunin shaped by years of rigorous training, infuses his creations with both tradition and a personal touch.

Every meal at this sushiya is a unique experience, beginning with a seasonal soup to whet your appetite, followed by a single piece of aged Chutoro nigiri, before moving on to the rest of the otsumami. Nakamura’s creations, each piece meticulously crafted, invite contemplation and appreciation of the simple yet profound.

This is a place where tradition is not merely preserved but elevated, where the legacy of Edomae sushi is honored with every cut, every press, and every taste. Nakamura invites us to witness his poetry in motion as he delicately transforms his sushi into bites of ephemeral beauty.

- 🇯🇵Japanese -

故・永野光康氏が率いた「鮨 海」には、東麻布「天本」の天本正道氏、福岡「鮨 さかい」の酒井大悟氏、そして永野氏の逝去後、初代の後継者となった中村倫次郎氏など、多くの才能ある弟子たちが育ちました。

現在、南青山の中心に位置する「鮨 りゅうじろう」は、寿司の芸術を静かに体現する場所として、その名を知られています。長年の厳しい修行を経た寿司職人である中村倫次郎氏は、伝統と個性を見事に融合させた作品を生み出しています。

この寿司屋での食事は、季節の汁物で食欲をそそるところから始まり、熟成された中トロの握り一貫が続き、その後はおつまみが提供されるという、特別な体験です。一つひとつ丁寧に作られた中村氏の作品は、シンプルでありながらも奥深い味わいを感じさせ、心に残る瞬間を提供してくれます。

ここは、ただ伝統を守るだけではなく、伝統をさらに高める場所です。江戸前寿司の遺産は、一切れ一切れに、そして一つひとつの握りに敬意を込めて表現されています。中村氏は、寿司を儚く美しい一口へと変えるその瞬間を、まるで詩を紡ぐかのように私たちに見せてくれます。 Less