Ritz-Carlton Magazine - Spring 2012 - (Page 104)

A MirAcle in courses in the annals of culinary history, few genres of haute cuisine originated in the monastery instead of the palace, and only one takes its name from a warm stone clutched against the stomach to stave off hunger. But this is Japan, where a foundation of function ballasts every form, and a minimalist disguise obscures the extent of its elaboration. In a land without ostentation, a meal of a lifetime should follow suit: strict in its sourcing, formal in its structure and jaw dropping in its most-minute execution. Perhaps nothing is quite as stunningly PHOTOGRAPHS by TeTSuyA MiuRA Japanese as the dozen-odd courses of exquisite execution known as kaiseki. When you consider that in Japan, chefs apprentice for years to devote their craft to the most minute of subgenres — cooking only the breaded cutlets known as The epicurean arT of kaiseki is finding new forms in Tokyo. Lauren sandLer is enTranced 104 w w w. r i t z c a r lt o n . c o m http://WWW.RITZCARLTON.COM

Table of Contents for the Digital Edition of Ritz-Carlton Magazine - Spring 2012

Ritz-Carlton Magazine - Spring 2012
Contents
Contributors
Editor’s Letter
President’s Letter
Falling in Love With ... Tokyo
Technology
Design
On the Boulevards
Shopping
Jewelry
Watches
Family Travel
Wellness
Golf
Philadelphia
Culinary
Let Us Stay With You
Heritage

Ritz-Carlton Magazine - Spring 2012

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