ABOUT
Why it tastes good.
Why I love it.
Aji to Kotowari is a record of meals I have actually eaten: the details that made them delicious, and the things that simply appealed to me. I take photographs, write down what I noticed and score each dish from my own point of view.
Curiosity at the table
A toasted edge, the temperature of a bite, contrasting textures, a lingering aroma. I enjoy asking what made a plate work for me. That is the “reason” in the Japanese name, kotowari.
I am a technical professional based in Utsunomiya, Japan. I can write about what I tasted; I cannot know a cook’s intentions or methods just by eating the dish.
Room for personal taste
Some favourites come with clear reasons. Others resist explanation. Both belong here. The scores reflect my experience of a particular dish or meal, not an objective ranking of restaurants.
A clue for your next meal
I hope these notes help you imagine a dish and find something that might suit your own taste. If you spot a factual error, please use the contact form. If I ever accept an invitation or a provided meal, I will say so in the relevant article.