Next: Kyoto

Photographs from my meal in  Chicago, Kyoto at  Next  on October 21, 2012.

Green tea

Warm cloth

Henriot Brut Rose, nv

Smoking corn husks

1st Course: Corn husk

2nd Course: Chestnut, apple, white miso, hay aroma (paired with

3rd Course: Japanese maple forest (paired with seikyo 'takehara'

Chateau Simone Palette Blanc Grand Cru de Provence 2007

3rd Course: Japanese maple forest (paired with seikyo 'takehara'

3rd Course: Japanese maple forest (paired with seikyo 'takehara'

Live crickets

4th Course: Sashimi, shiso, tamari (paired with chateau simone p

5th Course: Abalone, cucumber, red sea grapes

6th Course: Kyushu ahi, caramel, sweet potato

Ahi

7th Course: Anago, maple dashi, shimeji mushroom

7th Course: Anago, maple dashi, shimeji mushroom, revealed

8th Course: Matsutake chawanmushi, pine (paired with konteki 'te

9th Course: Ayu, wasabi leaf, cured yolk (paired with catherine

9th Course: Ayu, wasabi leaf, cured yolk (paired with catherine

Chef Rene Deleon

Ichinokura Taruzake Junmai Sake

9th Course: Ayu, wasabi leaf, cured yolk (paired with catherine

10th Course: Duck, soba, sake caramel, dulse (ichinokura taruzak

Next, Kyoto, Chicago October 21, 2012 953 W Fulton Market Chicago, IL 60607 +1 (312) 226-0858 A Life Worth Eating Twitter | Facebook | Google+ Vimeo | Instagram | Pinterest

12th Course: Kabocha, enoki mushroom, ginger (paired with albert

11th Course: Chrysanthemum, eggplant, shiso leaf

Enrique Olvera, iPhone Glow

12th Course: Kabocha, enoki mushroom, ginger (paired with albert

13th Course: Soup, rice, pickles (paired with st. hallett, 'blac

13th Course: Soup, rice, pickles (paired with st. hallett, 'blac

Chef Enrique Olvera

14th Course: "First snowfall" (paired with rare wine co, 'new yo

Chef David Beran

15th Course: Warabi kochi, toasted soy