TAIPEI, Taiwan -- Nature, gratitude and simplicity are the three core values that Kyoto cuisine, also known as kaiseki-ryori, has demonstrated throughout much of Japan's culinary history. The word later grew to mean a traditional multi-course Japanese meal that allows one to enjoy the tastes of nature. At ibuki by Takagi Kazuo at Shangri-La's Far Eastern Plaza Hotel, Taipei (台北遠東國際大飯店), the combination of fresh and seasonal ingredients brings together the aesthetic values of Kyoto cuisine. Ibuki's new curated menu, a joint effort by Liu and the consultant chef Takagi Kazuo, also features an array of teppanyaki, sushi and tempura items. Diners will experience the most authentic flavors of Japan in modern presentation with subtle Taiwanese accents at this high-end Kyoto cuisine restaurant.

Source: The China Post May 14, 2017 16:07 UTC