Dari K Chocolates.Kyoto.

 

If you have ever walked down the Sanjo Shotengai (an old fashioned shopping arcade on Sanjo street at the Western edge of Kyoto city - very close to Nijo Station) chances are you were drawn to this tiny shop by the perfume of warm, spicy chocolate. I cannot walk past Dari k without popping inside to inhale as much of the rich, chocolate air as possible. Once my nostrils are suitably sozzled I then go about the business of tasting and purchasing. 
The chocolate truffles made on the premises are gorgeous and their wooden box packaging turns them into the perfect gift. They have other cacao based goods (desserts, drinks and some lovely spice roasted nuts and roasted cacao beans etc - ie lots of items I find hard to resist.

Check it out if you are in the area -  apparently there is a downtown store now too. Here's a link to their site: DARI K

Takazawa. Asakusa,Tokyo

I just found these (very low quality snaps)  -  taken almost 5 years ago for my 40th Bday. 

Sadly I can't recall as much detail on the food as I'd like to share (early onset dementia)  but  Takazawa (originally called Aronia de Takazawa) is one of my favourite restaurants in Tokyo (not that I have been to too many lately having been so tied to Kyoto!) The space is elegant and intimate,  the food is inventive and totally delicious and Chef Takazawa, and his wife who runs the floor, are just the most lovely people. Hospitality plus plus!!

I highly recommend the restaurant which has just two or three tables - seating up to about 8 people. When I last ate there (about 3 years ago) the entire prep/cook etc was solely carried out by the chef - I'm really hoping someone at least helps them wash up because it is a damn long day with the many intricate courses he puts up. 

Here are a few snaps to show you what I mean...

Frozen olive oil... from memory

luscious porky goodness to spread on home made bread

Chef's famous vegetable mosaic

The candle with foie gras brulee

"powdery" dressing which "smokes" as it melts

Takazawa's farm - all the tiny veg, milk, eggs from the chef's father's farm. Earth of panko, shichimi, soy etc. This kind of thing is done a bit these days but 5 years ago it was cutting edge!!

Fish and chips with vinegar dropper ( rocks made with bamboo charcoal powder)

Wagyu

shiso jelly (you don't see the jelly on the plate until you pull your spoon through it) with pineapple and pear sorbet

herbal teas for beauty, digestion, slimming etc....

Takazawa's camembert -  Cheesecake dessert

Mont Blanc - chestnut, green tea - note the pearlescent sauce

Love the personalised Happy Birthday note...such lovely touches

Even the bill is brought over in a gorgeous box and the bathroom is delightful... such detail at every turn