Some highlights from a very special collaboration dinner. Two of Kyoto’s most notable chefs, Yamagishi and Yamaguchi, (of their respectively named restaurants) paired up for a mashup of Kyoto’s top ingredients (and a few imports) combining Japanese and western techniques and flavors. Extravagant and luxurious - kuroge wagyu, snow crabs, fugu, uni, shirako, truffle, and caviar. The crab grilled inside the yuzu was a favorite.

Thank you to @youchindayon !

(Repost, fixed the 9/10 photos) Less