Rosenanjin was credited with creating an unique restaurant that drew inspiration from both ceramics and food, and was said to have enjoyed Kaga’s extraordinary freshness and variety of ingredients. He was also credited with being a gourmand as much as an artist.
These days, tourists and locals line up for unpretentious 2, 000- yen ( S$ 17.23 ) lunch sets ( they could easily cost five times as much in Tokyo ) at Ippei Sushi. On a new Friday, the restaurant, Yukio Nimaida, showed me three types of regional shrimp he’d sourced early that morning. The grain he uses, a bouncing sweet flower called Koshihikari, grows near in paddies fed by fresh mountain water.
I enquired about what Nimaida-san hopes customers to Kaga may find there. ” Hot waters and fish”, he said. ” That’s all you need, is n’t it”?
Saman: A PATHWAY THROUGH WOODLANDS AND LACQUERWARE
Yamanaka’s city extends along the Kakusenkei valley, with the Kiku no Yu people bathhouse at its center. I frequently walk along the snowy turquoise river on the other side, especially in the spring, when wildflowers emerge from beautiful moss tufts.