The Japan Timesのインスタグラム(thejapantimes) - 3月16日 15時22分

Chef Noriyuki Hashinaga’s new outpost — Tai no Tai — opened less than a year ago and it is close to his eponymous restaurant in many senses of the word. For both lunch and dinner, the choice is between two omakase (chef’s selection) menus. So how does Hashinaga do it without cutting corners? Well for one thing, he doesn’t mind mixing basics into the fold, but in a way that creates something fresh and exciting. (J.J. O'Donoghue photo)
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#Japan #Kyoto #dining #Japanesefood #kaiseki #delicious #京都 #食事 #懐石料理 #美味しい

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