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Kyoto, December 17 2010 - At the Kaiseki restaurant Hyotei in Kyoto.

Kyoto, December 17 2010 - At the Kaiseki restaurant Hyotei in Kyoto. Kaiseki course served in a traditional room with tatamis. From the top of the plate to the bottom, from the left to the right : Hyotei tamago (boiled eggs), ankou no kimo ( liver of goosefish), senmai sushi (washed rice sushi of fish), karasumi (dried mullet roe) and chishatou no miso tsuke (vegetable in miso).

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Jeremie Souteyrat
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Kyoto, December 17 2010 - At the Kaiseki restaurant Hyotei in Kyoto. Kaiseki course served in a traditional room with tatamis. From the top of the plate to the bottom, from the left to the right : Hyotei tamago (boiled eggs), ankou no kimo ( liver of goosefish), senmai sushi (washed rice sushi of fish), karasumi (dried mullet roe) and chishatou no miso tsuke (vegetable in miso).