Obanzai is the traditional ‘home cooking’ of Kyoto, using at least half of the ingredients produced in the area.

Obanzai is based on 5 elements that underline the simplicity of the cooking style, the g...

Premise: this is the smallest restaurant I’ve ever been in my life. 

You will realize it too when opening the sliding wooden door overseen by a powerfully blue-colored noren, the traditional fabric div...

Kyoto’s main market is a long covered passage, that extend for 5 blocks and is known as Kyoto kitchen.

A long list of ingredients that are used in restaurants around the city can be found here: from fi...

In the western part of Kyoto, about 30 mins ride from the central station, there is a gorgeous groove of bamboos, where the predominant sound is the one of birds and the woody tick of the bamboos anim...

Snacking around In Japan is clearly not an issue, regardless of the savory or sweet origin of the craving. 

There is a caveat tough that has to be mentioned when talking about sweets: despite the vari...

If you are planning to spend the morning in the middle of a bamboo grove, wondering in a Japanese garden or feeding monkeys with peanuts or apples in Arashiyama, why not adding to the list the discove...

Loud Japanese people exist!

I saw them, heard them and observed them putting down a few pints of Asahi beer and glasses of Momiji sake.

The crime scene, a non-pretentious standing bar in Nabeyachō, one...

A selection of high quality ingredients and a sequence of few moves, apparently simple in their execution, but truthfully difficult to replicate because result of a lifetime training: tempura! 

Tempura...

The Hungry Italian in Japan tour starts from Kyoto, after having cumulated almost 30 hours delay on the original plan.

What I immediately understood is that touching ground at 8pm on a Sunday does not...