Koks, the World’s Most Remote Foodie Destination

‘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

Suyako dipped her first piece of tonkatsu in the ponzu sauce, then brought it to her mouth. She chewed carefully on it a few times. Then her face broke into a gentle smile. ‘Delicious.’ The word wasn’t addressed to anyone in particular, but seemed to burst from her mouth. For her second piece, she chose the spicy sauce. This time, before taking a b

absurdly smoky motsuyaki restaurants,