Kombu Ojisan | A Kombu Expert by Kevin


This man is Kiyomitsu Kitajo, he's an expert in kombu and for that he's also an expert in umami, due to some odd circumstances he's come in to our life's for the next few days.

He's the general manager of the Tenma Osaka Kombu Company, begun by his father 55 years ago, Mr. Kitajo is but one of a handful of kelp merchants left in the Osaka's traditional market area of Tenma-bashi.

He available to give talks about kombu, umami and cooking demonstrations. Pop myself an email or tell someone! We'll be arranging a talk upstairs in 3fe with a day and time coming soon!

Some interesting links for ya!

http://r-tsushin.com/en/special/umami1.html http://online.wsj.com/news/articles/SB111108463021982564

This is a really great opportunity to learn something amazing about one food stuff that is becoming more and more prevalent lately!


brunchmanSo, we are running our first big collaboration of the summer! Our Gruel Guerilla arm has teamed up with the super talented Junko Hamililton of Ichiju Sansai, Dee and Sinead of Hunt & Gather and Orlaith of Making Space bring you a very special pop up restaurant in the atrium of Temple Bar Gallery + Studios. On July 5th and 6th, we'll open our doors to 100 diners who will be presented with a 13 course contemporary Japanese meal created using Irish ingredients. From wonderful Goatbridge trout cured in a classic Kyoto style recipe, to slow cooked pork belly from Ed Hick. The night is poised to make you embrace summer in all it's glory.

There will be different drink pairings with most courses and some amazing teas to taste too. Along with out evening festivities we also be running a pop up brunch in the afternoon of both days. Tickets are €70 for the meal and included performances, food and drink for the evening.

We look forward to welcoming you!

To get tickets go here: CLICK