20 Courses of Chicken (and Sake)

“Take one sip after eating and swallowing. The best time is 5s after the food is gone from your mouth. Do not drink in 2 sips”

We have seen chefs being super particular about timing, portions and steps – for example, Chef David Chang’s recipe for his signature Soy Sauce Egg at Momofuku calls for the eggs to boil for exactly 6 minutes 50 seconds – but this is perhaps the first time we have seen chef being THIS particular about how his dishes are to be consumed. 

Springtime on the table

We had the pleasure of joining our friends P and G for a dinner at Godenya during the Easter long weekend. There’s no better place to enjoy the dinner served in traditional Kappo style with unique sake pairing by Chef Goshima Shinya. P called this his favorite season to visit the place, and I can understand why with the menu filled with seasonal sansho flowers and sansai, both known for its distinct, season-defining flavor and aroma.