“My favorite restaurant in Japan is a kaiseki restaurant called Kichisen. I think it came down to one bowl of soup: it was at the perfect temperature, it was so simple, so clean… The seasoning was spot on. I have this love for soup, so if a soup is really done well, it says a lot about the chef. And it solidified this concept that you really need to eat local and what is representative of your area so that it best showcases that ingredient. That’s why kaiseki itself, the philosophy, is something that I really gravitated towards.”Photo via Kichisen
