eidos.tokyo | TOKYO TEA JOURNAL VOL.37

Jiro, like Yukio Shakunaga, begins his work at “the source.” He goes to the fish market to find the best tuna; Shakunaga goes to the mountains to find the best porcelain. When they get down to work, both become one with the object they are creating. This unity with the object that they reach in a state of flow takes on special meaning in Japan, whe

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‘From top left,’ began Nagare, tucking the tray under his arm, ‘Miyajima oysters, simmered Kurama-style, miso-glazed baked butterburs with millet cake, bracken and bamboo shoot stew, chargrilled moroko, breast of Kyoto-reared chicken with a wasabi dressing, and vinegared Wakasa mackerel wrapped in pickled Shogoin turnip. In the bottom right you hav

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