Gyokuro: Deep Sea Savory and Sweet

The aroma that swirls from a package of gyokuro, especially one of the highest grades, is so extraordinary that you could stop right there and be satisfied.

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David is a French-trained cook who has worked in Michelin 3-star restaurants in Paris and Roanne, France as well as in restaurants around the world. He spent three months working in Tokyo at a Kyushu style sashimi restaurant. During his days off, when he wasn't hanging out at Tsukiji fish market, he would go to the Takashimaya department store and taste sencha and gyokuro teas from all over Japan.

4 Comments

  1. Aravinda
    on December 9, 2020 at 8:53 pm •Reply

    Thank you, it was both insightful and an enjoyable read.

  2. Anna Sogliuzzo
    on December 26, 2020 at 10:15 am •Reply

    Great article, I had no idea so much went into it.

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