To detox from all that bad ramen…
DT was in need.
Hate it or love it…
This job is done.
This may be the first time I’ve kanshoku’d DT. haha.
The Shio Ramen here is the best. I recommend skipping this tsukemen.
Now that’s what I’m talking about!
Okay, now I can work.
Thanks Chicago! See you at next year’s FoodFilmFest!! (hopefully)
But to follow those dinners with these?
You know, this airplane food actually didn’t taste too bad.
Stopover in Seoul required some Soondubu.
Then some more aiplane food.
What a trip…
Day 1111 part 2:
“Ancient Buddhist monks would place warm stones under their robes to ward off hunger pangs and trick their bodies into thinking they were full. These stones became known as Kaiseki, or ‘bosom stones.’ Later, it became customary to serve a small amount of food prior to tea: rice, soup, & pickles took the edge off strong, bitter matcha tea. Sen no Rikyu gave this cuisine the name Kaiseki in honor of its Buddhist heritage. Over time this has transformed from a pre-tea snack to an elaborate dining experience.
Kaiseki layers the literal, hidden, and subconscious representations of nature and humanity in food in order to transport the diner. These allusions, rooted in tradition, can be as simple as a texture or color, or more complex to evoke memories of a poem, holiday, or moment in history.
This season we seek to honor Kaiseki because it shares the same goal that we celebrate here at Next: an evolved dining experience that takes guests on a journey.
Autumn in Kyoto: the moon viewing, the changing hue of the maple leaves, the last crickets of summer, wind blowing through the river grass… “
|chestnut, apple, white miso, hay aroma|
|japanese maple forest|
|sashimi, shiso, tamari|
|abalone, cucumber, red sea grapes|
|anago, maple dashi, shimeji mushroom|
|matsutake chawanmushu, pine|
|mackerel, wasabi leaf, cured yolk|
|hot raw apple|
|duck, soba, sake caramel, dulse|
|served in a 250 year old duck|
|chrysanthemum, eggplant, shiso leaf|
|kabocha, enoki mushroom, ginger|
|soup, rice, pickles|
|above with miso soup|
|warabi mochi, toasted soy|
|Kaiseki by Next|
Thank you Chicago!!!
Day 1111 part 1:
After an AMAZING night of the wildest of ramen dreams and an UNFORGETTABLE week of fabulous films and fine food, I missed my flight back to Tokyo. Partially on purpose and partially because this guy stole my passport.
Well, actually, there are two reasons I decided to miss my flight and change it at five-thirty in the morning. One, so I could attend the FoodFilmFest VIP dinner hosted by Chef Phil Foss at EL Ideas and Two, umm…I’ll get to the second reason in the Next post.
So we begin, with a genius chef and twenty-two plated canvases.
egg (uni / chawanmushi / roe)
I’ve never been this close to see a true chef define his craft. The art that goes into every plate is mind-blowing and awkwardly arousing. The attention to detail is inspiring.
octopus (kohlrabi / chorizo / potato)
sturgeon (marrow / butternut / grape)
fries and ice cream (potato / leek / vanilla)
wagyu (onion / celery root / scallion)
old fashioned (bourbon / luxardo / chocolate)
Once-in-a-lifetime food film experience!
Thank you George Motz, Seth Unger, Michael McAteer, Chef Phillip Foss, Akiko Moorman, Will Shear, Emma Winter, Nicole Bergman, Fletcher Chenn, Rev. Dave Ciancio, Amy Kantrowitz, Harry Hawk, DJ Keili, Mickey (the pickle guy), Matt Timms, Sun Noodle, Kitchit, Gohan Society, EL Ideas, and the rest of the FoodFilmFest Family!
As for the little guy who stole my passport? We’ll let Chef Phil deal with him.
So what’s next?
To be continued…