Kaiseki

So pretty much I learned sushi over there because my family restaurant in Japan, it wasn't a sushi restaurant.

It was just a Kaiseki Prefect's traditional style, Kyoto-style restaurant.

But when I started working at the Sushi Gang, Toyo and other staff taught me how to fillet the fish, how to marinate it.

They have a old school restaurant, how to cook the rice and everything.

I get to next and it's all new.

I hit a window of three menus, Hunt, Vegan, and Kaiseki, where I felt like this was my food.

This was my style of menu.

And now I look at some of those dishes in hindsight, and I think it's not so much that I had an identity as much as that's when I felt most confident.

Yes.

Another important Kyoto food word is kaiseki.

Kaiseki is a traditional meal with many small beautiful dishes.

A dish is one food item or part of a meal.

That sounds very elegant, too.

And what type of cuisine do

you do? We do kind of a really original, modern version of Kaiseki cuisine, really set in the Northwest.

So it's a Kaiseki cuisine technique, those sort of sensibility, but we treat our kind of point of origin as Pacific Northwest Cascadian food.

Oh, fantastic.

I do need to come visit.

I'm glad you're working on these names.

Wood-fired kaiseki.

Kaiseki, similar to omakase, but more like seasonal with its options than day by day.

This is another place that has a good reputation.

Numata, their specialty is tempura.