Enowa: ‘Beyond Farm-To-Table’ Restaurant in a Remote Onsen Town In Japan

Our guest is Tashi Gyamtso, the chef at Enowa. Enowa is a beautiful new restaurant and hotel in Yufuin, a remote town in the southern part of Japan. Enowa represents Tashi’s unique culinary philosophy, which he has developed through his diverse experiences in the U.S. and abroad, including his career as a sous chef at the Michelin-starred Blue Hill at Stone Barns in New York. On this episode, we will discuss how Tashi, who is originally from Tibet, got into cooking, his idea of the desirable food supply system and how he practices it at Enowa, the joy and the challenges of running a restaurant & hotel and even a sustainable farm in a remote area of Japan, and much, much more!!!

Om Podcasten

What is Japanese food? Sushi, or ramen, or kaiseki? What about Izakaya? Akiko Katayama, a Japanese native, New York-based food writer and director of the New York Japanese Culinary Academy, tells you all about real Japanese food and food culture. With guests ranging from sake producers with generations of experience to American chefs pushing the envelope of Japanese gastronomy, Japanese cuisine is demystified here!