An amusebouche at Misoguigawa a restaurant in Kyoto where influenced by the Belle Epoque era in Frances history chef Teruo Inoue has taken the...
{"Image ImageDescription": "MISOGUIGAWA, KYOTO, JAPAN - 2013/03/14: An amuse-bouche at Misoguigawa, a restaurant in Kyoto, where influenced by the Belle Epoque era in Frances history chef Teruo Inoue has taken the structure of Japanese kaiseki and applied it to French dishes and flavours. (Photo by Leisa Tyler/LightRocket via Getty Images)", "Image Copyright": "? 2013 Leisa Tyler"}