Emmy Reis: I think this image of philosopher walking on a path day after day connects to this idea in Chef Imai's work, where each day is this meditation, repetition, and accumulation of a communion with nature and the ingredients that it provides. It sums up to the larger picture, which is a journey and an exploration.

Emmy Reis: His daily ritual of traveling up north, out of Kyoto city to the countryside of Ohara, where he gathers his vegetables, herbs, and flowers of the day. It's definitely a practical ritual in the sense that he gets his ingredients, but it's definitely much more than that. It's about feeling the energy and the breath of the natural environment, and then bringing that back with the ingredients and keeping that intact in the dishes that he makes so that it can be shared and felt by the guests as well.

Suzy Chase: I'd love to hear about his search for the perfect spot for monk that's situated on the Philosopher's Path.

Emmy Reis: Yeah. it took him a long time to find the right place, I think he said almost eight months. He had a really clear vision of a location close to nature and ideally next to a river or stream, running water. He told some real estate companies, but they didn't get his image really, or they just didn't have anything like that. But he also didn't want to settle, so he just kept trying. Finally, one company that got his vision got back to him four months after he brought this up and they told him about this place. It was right at the foot of the mountains, kind of away from the city, next to flowing water, so it was perfect. There was a really special energy. It feels very protected and secluded and closer to nature. But the building itself was super old, so he was a little unsure when he walked in, but something about the vibe just clicked so he went with it.

Suzy Chase: Almost all the cooking at monk is done in a wood-fired oven, imported from Italy. That's the heartbeat of the restaurant. First, I'd love for you to describe how the open flame takes to vegetables.

Emmy Reis: The infrared heat of the oven can gently cook the vegetables in a way that really encapsulates their essence and goodness. He really believes this is the best way to eat vegetables, and especially seasonal vegetables, and capture that umami. The assorted grilled vegetable dish is always part of the omakase course, and it's a major highlight of the meal. It seems really simple, and it is simple, but because of that simplicity, it also involves a lot of craft and skill because the vegetables have to be cut, grilled and salted very precisely so that they really shine. It's also about, I think, the experience of seeing the flames cook the ingredients right before your eyes and the way that connects with something very primal within us.

Continue reading or listen to the podcast at Cookery By The Book With Suzy Chase