By CHRIS CHAN
In Kyoto, one of my little observations was that the tableware used are sometimes not uniform – and it seems that the more traditional and expensive the restaurant, the more likely it is that the tableware is somewhat rough or a little uneven, especially at the top kaiseki houses.
Already a subscriber? Log in.
Limited time offer:
Just RM5 per month.
Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.
Follow us on our official WhatsApp channel for breaking news alerts and key updates!