From Kyoto with Love Dinner Prepared by Chef Ryuta Sakamoto:  2nd course- Osuimono- Yomogi flavored sesame tofu, shrimp and baby carrot with clear broth.   Paired with 2012 Ken Wright Cellars Bonnie Jean Vineyard Pinot Noir  #foodies #kyotocusine #Japan #KenWrightCellars #OregonPinotNoir