The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their respective country. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Japan for his show, Parts Unknown Season 8 Episode 7 (originally aired November 13, 2016):
Omicho Market is also called “Kanazawa’s Kitchen”.
DISH – Kaiseki
WHAT IS IT?
Kaiseki refers to the traditional multi-course meal in
Japan. For Anthony Bourdain, it was Sea Bream served Chimaki style over rice
slightly sweetened by vinegar, soy sauce, sugar and sesame. He also had Grilled
Rockfish made Horaku style, steamed in smoking wormwood. Bamboo Shoots and
Wagyu Beef with Soy Sauce and Mirin were prepared tableside. His Sashimi Course
was of cod, salted and pressed between leaves of kelp for 2 hours, coated with
sake-cured codfish roe, and flounder, with the skin gently rubbed with grilled
tomato the day before. Then there was Clam Hot Pot – rice steamed with clam and
Bonito broth, topped with plump torigai and manju clams, creamy sea urchins and
Japanese broccolini blossoms.
Yamanoo 1 Chome-31-25 Higashiyama Kanazawa, Ishikawa, Japan
ANTHONY BOURDAIN JAPAN NOTES
Yamanoo is a traditional kaiseki restaurant that dates back
to 1890. It presents an entirely new menu ever few weeks, as Anthony Bourdain
puts it: “in response to the changing seasons and the seasonality of the products
available in the region”.
Aji Tataki – seared horse mackerel over green onion and ginger, seasoned with house-made soy; Maguro Zuke – Bluefin tuna prepared in classic Zuke style, Hirame Sashimi – Japanese tiger prawn, octopus and fluke sashimi; Shima-aji – striped jack brushed with soy sauce and sake; Anago Sushi – sea eel, hand-rolled in fresh, crackling seaweed; Tamagoyaki – Japanese omelet made through rolling several layers of egg.
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