SHOTLIST ++No Slate at Start of Story++ Kenninji Temple, Kyoto, 13th October 2009 1. Wide of entrance to Kenninji Temple 2. Close up of the 2010 Michelin guide to Kyoto and Osaka 3. Pan of press and Michelin director Jean-Luc Naret at a pre-publication press conference/award ceremony 4. Set up shot of Jean-Luc Naret 5. SOUNDBITE (English) Jean-Luc Naret, Director of Michelin Guides: "When we first launched the guide in Tokyo it was such a success. We had an incredible number of incredible restaurants. 150 restaurants with stars and we decided why are we not looking at Kyoto?, because Kyoto has this traditional gastronomy. This is where, actually everything started. The great product, we find that restaurants have really been here for 300, 400, 500 years and so we decided to come here 2 years ago and started to really evaluate the restaurants." Kikonoi Honten restaurant, Kyoto, 25th September 2009 6. Pull focus on maple leaves. 7. Wide of entrance to Kikunoi Honten 9. Pull focus on chestnuts 10. Pan of one of the restaurant's 14 dining rooms 11. Dried bonito flakes, an essential ingredient of the dashi or stock that flavours many of the restaurants dishes 12. Close up of Bonito flakes being separated from the stock 13. Close up of sea bream being filleted 14. Wide shot of Kikunoi Honten kitchen 15. Close up of chef arranging appetizers in a dish that was part of the September lunch menu 16. Close up of chef preparing a lunch box 17. Zoom in on Marata Yoshihiro 18. SOUNDBITE (Japanese) Murata Yoshiro, Owner and head chef of the Kikunoi Honten restaurant: "Five generations ago my ancestor lost his job during the Meiji Restoration. Following that, for the last 3 generations, we have been running this restaurant." 19. Assortment of appetizers: grilled barracuda sushi, pike conger roe terrine, trout roe and sweetfish milt in sudachi peel, sweet potato chips, poached chestnut and sake-glazed gingko nuts 20. Close up of assortment of appetizers 21. Zoom in on a pot of hamo (pike conger) soup, containing matsutake mushrooms, egg tofu, mibune leaf and yuzu 22. Tsubasu (young amberjack) sashimi with white onion and yuzu-soy sauce 23. SOUNDBITE (Japanese) Murata Yoshiro, Owner and head chef of the Kikunoi Honten restaurant: "In order for Japanese cuisine to receive global recognition, I think of the Michelin guide as a gateway. So for better or worse, unless we are part of the guide we are not going to get anywhere." 24. Medium of grilled sweet fish 25. Close up of grilled sweet fish 26. Box containing part of the 11 course meal 27. Zoom in on 6 small dishes within the box 28. Close up of Matsutake mushrooms Kenninji Temple, Kyoto, 13th October 2009 29. SOUNDBITE (English) Jean-Luc Naret, Director of Michelin Guides: "Well, at Michelin we're looking first, for a star, what is inside the plate. We are definitely looking at the choice of the product, the ingredients, how the flavours are cooked, what is actually the personality of the chef in the plate. And then obviously the consistency across the menu and the consistency across the year as well, because the restaurant is not only inspected once by one inspector but it's inspected multiple times by multiple inspectors." 30. Zoom in on Murata Yoshihiro as he is introduced as one of the 7 chefs with restaurants that have been awarded 3 stars in the guide 31. Murata receives award from Jean Luc-Naret 32. Cut away of press 33. Pan of 6 of the 7 Chefs whose restaurants have been awarded 3 stars in the guide Kikunoi Roan, Kyoto, 25th September 2009 34. Pan of head chef at Kikunoi Roan, another of the Kikunoi restaurants that received 2 stars in the guide 35. Close up of a plate of sashimi Kenninji Temple, Kyoto, 13th October 2009 You can license this story through AP Archive: http://www.aparchive.com/metadata/youtube/53a7deac602c31bb84828df84959a734 Find out more about AP Archive: http://www.aparchive.com/HowWeWork

• published: 23 Jul 2015
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