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KANSAI

“The Heart of the Chef’s Hospitality: Tankumakita’s Cuisine and Serving Ware”

ZOHIKO URUSHI MUSEUM

by Tomohiro Osaki

Staff Writer

Japan is well known for its hospitality to foreign visitors, a custom known as omotenashi. This practice has its roots in the Japanese belief of placing harmony with others above that of personal ego. One aspect of this is the way Japanese chefs strive to perfect their dishes for their guests, and Kyoto is often considered the origin of such culinary altruism.

This exhibition showcases tableware used in Tankuma Kitamise, one of Kyoto’s longest-running traditional restaurants, and includes lacquerware, glassware and ceramics, as well as images of a variety of appetizing dishes; Oct. 6-Nov. 27

Zohiko Urushi Museum; (075) 752-7790; Zohiko Main Shop 2F, 10 Saishoji-cho, Okazaki, Sakyo-ku, Kyoto; Higashiyama Station, Tozai Line. 10 a.m.-5 p.m. ¥300. Closed Wed. www.zohiko.co.jp/museum/en.