Any brand of (edible) high quality gold will suffice. I’m partial to the ones we found at Hazuka Premium in Tokyo ^-^
I just returned to NYC after a week in Napa and San Francisco (which feels like a second home, thanks to good friends). Isn’t it crazy how this year has flown by? We’re already scheduling dinners and plans for 2015! I’ll be home in Honolulu for the holidays. If you’re around January 10, 2015, I’m teaching a class on tea at CookSpace. There are many ways to angle a class on tea, and this time we’re focusing on how tea can (and should be) a daily ritual to relax and recharge. Hope to see you there ^-^
P.S. Thank you, Melanie and Megan!
There was a Pierre Hermé afternoon tea…
…and dinner at Arashiyama Kitcho. The restaurant is located at the base of the mountains, next to Ooi river. It was such a treat to visit on a rainy autumn night. I didn’t appreciate how special that was at the moment.
Hot water and pinch of salt to start…
I visit Asiate because it’s calm and beautiful….and Chef Angie always incorporates surprising elements of tea into her menu.
The “tea dish” this season is turbot with jasmine tea and leek jam. Mushroom consommé is poured tableside (from a teapot). And don’t forget to add white truffles, heehee.