In my 2 months trip in Japan, this one dinner stood out. Every Time since 2008's first visit to Potocho Misoguigawa's French Kaiseki (懐石) dinner, I would make an appointment to come here for a pilgrim foodie experience whenever I am in Japan.
My previous visit to the place:
in 2008, first visit .
in 2014, second visit.
To re-iterate what I typed in 2014,
"I would visit this restaurant, every time I am in Kyoto, as long as they keep it open, for the rest of my life.
Japanese Omotenashi, to the best. "
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In summer, people can dine outside for dessert. It was too cold this time.
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Chef Misoguigawa kindly shared his recipe of that foie gras custard with me. I can't buy foie gras easily in Honolulu, so I tried to use mushroom and chicken, saute in butter for a cheap imitation of the rich meat, trying to reproduce that amazing dish.
I ended up using truffle sauce for the custard topping. | |
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Some cream, egg yolk, milk
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Sliced mushroom for tops
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Steam for 15 min
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I added a teaspoon of truffle sauce after
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