kaiseki-like restaurant

kaiseki-like restaurant

Image by Fabien Pfaender
The night has come and we were exhausted. In the same day we saw the incredible Tofukuji and the Tō-ji but we walked a lot to get here and there through not so shining area, full of small buildings and commonplaces houses. All was like a patchwork of houses where nothing was new or architecturally eye catching. This is what we called japan backside. The south of kyoto station is thus with no great interest except the temples.

Anyway we decided to come back to civilisation and we did some shopping in the mall in kyoto station. As usual the highest floor is one of the restaurant lobby. Here we decided to choose one that looks good and proposed a kind of kaiseki (kyoto speciality made of many small dishes beautifully designed talking either of the taste or aspect, very expensive when eaten in the traditional wooden ryokan before a zen garden).

An great advantage when you have to choose a restaurant in japan is that they usually display the food (this is plastic not the real food) in a showcase where you see exactly what will be in your plate (if i can call it a plate). Here we showed what we wanted to the waitress and had a delicious meal. And I still wonder what i ate that evening (i guess that's why we came at least twice in this restaurant).

Chef Wing Li and Linda Liu

Image by Renée S.
First time participants Linda Restaurant served curry three ways: shrimp cocktail with Thai yellow curry in a cucumber cup; vegetarian yuba dumpling in Thai sour curry; and crispy beef with Thai panang curry wrapped in a curry tortilla. Besides the trio of one-bite curry courses, executive chef Wing Li (pictured here with owner Linda Liu) made an elaborate display of vegetable carvings and dough goldfish. The restaurant is working with Ti Foods to develop content for authentictastes.ca

More: www.torontolife.com/daily/daily-dish/restauranto/2012/05/...

Linda Restaurant: Curry Three Ways

Image by Renée S.
First time participants Linda Restaurant served curry three ways: shrimp cocktail with Thai yellow curry in a cucumber cup; vegetarian yuba dumpling in Thai sour curry; and crispy beef with Thai panang curry wrapped in a curry tortilla. Besides the trio of one-bite curry courses, executive chef Wing Li (pictured here with owner Linda Liu) made an elaborate display of vegetable carvings and dough goldfish. The restaurant is working with Ti Foods to develop content for authentictastes.ca

More: www.torontolife.com/daily/daily-dish/restauranto/2012/05/...

Looking at me ..? (Damselfish)

Image by pudekamp
This fish bit my hand, as I was taking a picture of a little shrimp-like creature, who lived on the same coral as this fish. My presence there, was not very popular, as this brave litlle fish told me :o)

moray eel

Image by bobo-divetenggara
moray eel with a cleaner shrimp. got cleaner wrasse also but were disturb by a coming uwphotogs

All shots using Panasonic Lumix LX3 camera with Nautilus customised housing from Japan and a Z240 Inon strobe.

Several pictures are cropped maximum until 70% to see what Leica lens can do.

For more info and purchasing of LX3 PM me.
Location: Pulau Mabul/Sipadan/Kapalai