Nomad

I didn't have my bigboy camera on my when I dined at Nomad for the first time some months back  - November  I think it was.... who knows. Life has been a blur lately. However, I've just discovered a handful of i-phone snaps so thought I'd take the opportunity to give the joint a quick, belated shout out.  

Every man and his dog seem to have been here - indicating they are doing something right. Right? Right! It ain't all hype, (yippee!) as can sometimes be with new Sydney joints. It's a lofty space that feels somehow cosy, you can go with a crew or on your own and not feel out of place, the food is real and not overly fussy and the staff were friendly but not too familiar. Decent cocktails and wines by the glass were much appreciated.

The highlights were most definitely the house made charcuterie and cheeses. The mortadella is so good I could go all Lady Gaga on it.  If it wasn't for the flies. Hey summer is almost over... ?

Freshly made haloumi ? hello.  And of course there are decent pickles  - if you aren't on the pickle train right now you are soooo 2012...  

I've been back just for the meat platter and would do so again.  And again.  I suggest you do the same.

I dined here with some fellow "hard to please and a bit over it" food media folk and, for the most part, we all gave it the thumbs up. The "feed me" option (above) is a great idea for food writers on a social outing ( who are having a night off from ordering for everyone at the table) but in hind sight, upon doing the sums, it seems that ordering our own selection may have been a better financial choice. 

Also, we found that giving a table of 4 people just 3 slices of each kind of meat ( when they each paid for the feed me option) was just a bit odd. When we queried it they told us it was 'by weight'???  OK, but there were 4 of us so maybe cut the slices a little thinner??? 

These issues may have been rectified since our visit so if you  have had a more positive experience of the "feed me option" here (or anywhere else for that matter) please feel free to leave a message below. 

 

Tanukidani Fudoin... with a touch of spice

We're currently in the proces of moving all Japan related posts over to

 Jane's Zenbu Cuisine and Culture Tours. 

You'll find this post HERE

Restaurant Motoi

This post has now been moved to the 

ZENBU TOURS Site. 

You can find it HERE.

beet soup, tartare of horsemeat, caviar

Tonyu Ramen (soy milk ramen)

We are currently in the process of moving all Japan related posts over to Jane's Zenbu Cuisine and Culture Tours site. 

You'll now find this post HERE!

Snowflakes, Sake & Very Crunchy Sparrows

Hello we are in the process of transferring all Japan-related content over to Jane's ZENBU TOURS site. 

This page has already been moved - you will find it HERE.

Thank you. 

Shunkoin and Shojin

Take one rainy Kyoto Day, add a small foodie travel group and introduce Zen philosophy, Buddhist vegetarian cuisine and a stroll in the bamboo forest. Not a bad day at work. 

Inspiring. Monk Taka from Shunkoin temple in the Myoshinji complex. 

A few gorgeous members of the January 2014 Zenbu Ryori. Ready for their meditation lesson. And keen to learn about life from the perspective of a Buddhist monk in Japan. 

Temple surrounds and grounds- stunning even in the rain and winter light.

Then onto our Shojin Ryori ( Buddhist vegetarian cuisine) lunch nearby. Vegan and amazing. Who could have guessed?

Then a short ride to Arashiyama... An atmospheric approach to the bamboo forest - if not terribly comfortable for too long in the rain and cold. It was a shame but one thing a tour guide cannot control is mother nature....

If you like the look of this you might be interested in my Zenbu Winter Tours.

First Night Critters

 

I was, understandably, a little nervous on the first night of my very first Zenbu Ryori Tour but I needn't have been. Not only were the tour attendees a superior group of beings but our wonderful Hyatt Regency Hotel Kyoto put on the perfect welcome drinks and spread - with a little sushi and sashimi demonstration in between.  Here's a peek:

Naturally a little sake was our drink of choice..3 very different and wonderful varieties. The beginning of a new addiction appreciation for some.....

Following our seafood starter we were presented than more than a few courses featuring local ingredients in a New Year theme, including Goma dofu (sesame tofu),Vegetables simmered in dashi, grilled fish, succulent beef and manganji peppers. 

Not a bad way to kick off proceedings.  And bed, after a long flight for some, was only a minute away.