Join world-famous Shojin-Ryori master Toshio Tanahashi from Kyoto when he brings his ancient Buddhist cuisine and culinary traditions to Carousel’s restaurant.
Toshio Tanahashi has featured in the likes of The New York Times and The Sunday Times and he regularly gives talks and demonstrations around the world, from the V&A and the Venice Biennale to New York’s Japan Society and TEDxTokyo. For Toshio, shojin-ryori cooking isn’t just a matter of technique, but a spiritual experience which he hopes will lead towards greater understanding of the way we view our food and our dietary habits.
It’s an entirely vegetarian Buddhist cuisine that was first introduced to Kyoto monasteries by the Chinese in the 7th century. Sho means “purify” and jin comes from the word for “advance.” In other words, it means to “move forward whilst respecting the old, and keeping oneself pure.” Only plants are used – no meat or fish; only grains and vegetables – and Toshio is master of his art, revered the world over.
In his own words, “I would like people to eat and experience shojin cuisine using their gokan (the five senses). Explanation is all very well, but true understanding does not come without listening to the silent voice of vegetables. You must put effort into facing the things that you cannot see with your eyes or hear with your ears to find an answer. That is Buddhist cuisine.”
Toshio will be at Carousel for two weeks, cooking up a four-course shojin-ryori menu Tuesday – Saturday.
For more information on Toshio and his menu, and to book in, visit the booking page on our website http://www.carousel-london.com/booking_toshio.html or call 020 7487 5564