The Tale of Samurai Cooking
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The 15th edition of the Five Flavours Asian Film Festival will feature, for the first time, a seat reservation system at cinema screenings for holders of passes and stationary accreditations. It is important to us that we take care not to overcrowd the rooms and avoid queues at the entrance.
Only a reservation guarantees you a seat at a screening!
The reservation system is very simple and is based on similar principles as buying tickets for individual screenings - just login to your account, visit the page of the selected film and click "book". Detailed information can be found below.
Please make reservations only for the screenings you wish to attend. Reservations can be cancelled, even at the last minute - please remember this and always cancel your reservation if you cancel your screening - this will allow other viewers to use the available space.
Reservations will be possible from Tuesday, 16 November from 12:00 p.m. for all the festival's films.
Reservation of seats
for pass and accreditation holders
Tuesday, November 16, 12:00 pm
If you decide to attend a screening at the last minute or for any other reason you do not book in advance, and there are seats available in the auditorium, your booking will be made "automatically" at the entrance to the auditorium after scanning your pass.
For most of the screenings there will be free seats before the show itself. However, please pay special attention to the screenings of Wong Kar Wai's works and the screenings of those films that we only show in the cinema - we expect the highest attendance at these screenings.
This year, you will also be able to use an electronic pass by presenting it to ticket takers on your phone screen.
During an official ceremony, the young servant Haru surprises everyone with her culinary prowess and grabs the attention of samurai Dennai, the chef of the family ruling the Kaga province. Dennai is worried that his son Yasunobu, who hates cooking, will squander the family tradition, so he arranges for Haru to become his wife. Her task is to show Yasunobu that cooking can be a fascinating career, worthy of a samurai. In showing a story with more knives than katanas, Yūzō Asahara proves that samurai cinema can still be fresh and surprising.
The film is an homage to washōku – the traditional Japanese cuisine, included in the UNESCO World Heritage List since 2013. Based on the lives of the chefs of the Funaki family, whose legacy is a book on the cuisine of Kaga province (currently the Ishikawa and Toyama prefectures in central Japan), it shows Japanese food from a different, local perspective. Instead of sushi and ramen, the film serves us duck in wheat bran, fava bean with fish paste, and yubeshi – sweets made of yuzu fruit, rice flour, sugar and soy sauce. Enjoy!
Born in Kagawa Prefecture in 1964. A graduate of Kyoto University, Yuzo Asahara joined Shochiku Company Limited in 1987 serving as assistant director to Yoji Yamada's A Class to Remember (1993-2000) and The Twilight Samurai (2002). His directorial breakout came with Free and Easy 14 (2003), a long-running film franchise.
2003 Tsuribaka Nisshi 14 | Free and Easy 14
2007 Tsuribaka Nisshi 18 | Free and Easy 18
2009 Tsuribaka Nisshi 20: Final | Free and Easy 20: Final
2013 | Bushi no kondate | A Tale of Samurai Cooking: A True Love Story
2015 | Ai wo tsumu hito | The Pearls of the Stone Man
2016 | Ikinari sensei ni natta boku ga kanojo ni koi wo shita | My Korean Teacher
2019| Otoko wa tsurai yo 50: Okaeri Tora-san | Tora-san, Wish You Were Here
2019| Haruka Naru Yama no Yobigoe | A Distant Cry from Spring