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The kaiseki chef who uses the same spring water as Kyoto’s Imperial Palace | CNA Luxury

Kyoto’s natural groundwater, explains chef Yoshiro Kiyama, owner of the one-Michelin-starred Kiyama, is very soft and is excellent for making dashi.

The kaiseki chef who uses the same spring water as Kyoto’s Imperial Palace | CNA Luxury

13 Jan 2020 01:28pm
Kyoto’s natural groundwater, explains chef Yoshiro Kiyama, owner of the one-Michelin-starred Kiyama, is very soft and is excellent for making dashi.

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