About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
Social
Additional Links
Restaurants
Ristorante Stefano, nestled in Tokyo’s historic Kagurazaka district, has been serving authentic Venetian cuisine since 2004. Founded by Chef Stefano Fastro, who hails from Valdobbiadene in Italy’s Veneto region, the restaurant specializes in handmade pastas, Venetian seafood, and an extensive selection of Northern Italian wines and grappa. Chef... More
Ristorante Stefano, nestled in Tokyo’s historic Kagurazaka district, has been serving authentic Venetian cuisine since 2004. Founded by Chef Stefano Fastro, who hails from Valdobbiadene in Italy’s Veneto region, the restaurant specializes in handmade pastas, Venetian seafood, and an extensive selection of Northern Italian wines and grappa. Chef Stefano, trained in Italy and London, personally oversees the dining room while two chefs execute his cuisine.
The intimate 18-seat space is frequented mostly by Japanese locals, creating a warm and authentic atmosphere. A la carte selections showcase the best of Venetian flavors, with the risotto standing out as an exceptional dish. The restaurant is praised for its consistency and hospitality, offering an incredible lunch deal that makes it a must-visit. A true neighborhood gem, Ristorante Stefano delivers a genuine Italian experience, and I’ll be returning soon to enjoy more of its thoughtfully crafted cuisine. Less
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at 中華そば専門店 大勝軒 at 中華そば専門店 大勝軒 Daishoken
“Chūka Soba Senmon-ten Taishōken” is a ramen shop located in Koyasu-machi, Hachiōji City, Tokyo. Established in 2023 as a branch of the renowned “Eifukuchō Taishōken,” the restaurant specializes in traditional chūka soba (Chinese-style noodles).
The signature chūka soba features a harmonious blend of niboshi (dried sardines) and animal-based... More
“Chūka Soba Senmon-ten Taishōken” is a ramen shop located in Koyasu-machi, Hachiōji City, Tokyo. Established in 2023 as a branch of the renowned “Eifukuchō Taishōken,” the restaurant specializes in traditional chūka soba (Chinese-style noodles).
The signature chūka soba features a harmonious blend of niboshi (dried sardines) and animal-based broth, complemented by a rich soy sauce. A layer of lard atop the soup ensures it remains piping hot until the last sip.
Overall solid but nothing great. Less
Copy the code to embed the post
- Gerhard Huber added a new meal Lunch at Torrisi at Torrisi
Torrisi Bar & Restaurant masterfully embodies the spirit of New York’s rich culinary history, seamlessly blending Italian-American traditions with the city’s diverse cultural influences. Housed in the historic Puck Building, the restaurant delivers a dining experience that feels both grand and intimate. With high ceilings, well-spaced tables, and... More
Torrisi Bar & Restaurant masterfully embodies the spirit of New York’s rich culinary history, seamlessly blending Italian-American traditions with the city’s diverse cultural influences. Housed in the historic Puck Building, the restaurant delivers a dining experience that feels both grand and intimate. With high ceilings, well-spaced tables, and a menu that pays homage to the melting pot of flavors that define New York, it’s no surprise that Torrisi has earned a Michelin Star and a place among The New York Times’ top 10 restaurants in the city.
Our meal showcased this ethos beautifully, starting with the Cucumbers New Yorkese, a bright and refreshing dish that captured classic deli flavors with a modern twist. The Charred Clam Boule followed, delivering a rich, smoky seafood essence, perfectly balanced with briny sweetness and charred depth.
For pasta, the Cavatelli with Jamaican Beef Ragu was a standout, offering a bold fusion of Italian and Caribbean flavors. The deep, spiced umami of the slow-cooked beef melded harmoniously with the cavatelli’s chewy texture, making it an unforgettable dish. The Tortellini Pomodoro showcased the kitchen’s precision and restraint—delicate parcels of pasta in a beautifully simple yet deeply flavorful tomato sauce, a true testament to the power of well-executed classics.
Service was impeccable—attentive without being intrusive—and the atmosphere struck the perfect balance between lively and sophisticated. Torrisi is a restaurant that doesn’t just serve food; it tells the story of New York through its dishes. A must-visit for anyone seeking a dining experience that is both nostalgic and forward-thinking. Less
Copy the code to embed the post
- Gerhard Huber added a new restaurant list Spain Summer 2025
Copy the code to embed the post
My local soba shop in good form. The best thing about this is that the best dishes are only served during the week.
Copy the code to embed the post
Fukuzushi (福鮨) in Kashiwa, Chiba, is a renowned Edomae sushi restaurant with over 45 years of history. Known for its meticulous craftsmanship, it sources fresh seafood from Toyosu Market, particularly natural (non-frozen, non-farmed) tuna. The seasonal menu highlights the finest fish of each period, served with perfectly balanced shari (sushi rice).
I... More
Fukuzushi (福鮨) in Kashiwa, Chiba, is a renowned Edomae sushi restaurant with over 45 years of history. Known for its meticulous craftsmanship, it sources fresh seafood from Toyosu Market, particularly natural (non-frozen, non-farmed) tuna. The seasonal menu highlights the finest fish of each period, served with perfectly balanced shari (sushi rice).
I loved the ingredients, which were of exceptional quality. The shari was on the neutral side, with low acidity and an al dente texture, complementing the fish without overpowering it. The head chef, dedicated to traditional techniques, prioritizes natural flavors, precise temperature control, and thoughtful service timing.
Overall, Fukuzushi is a very good sushi restaurant, a bit far from the center but worth visiting when in the area. With its warm hospitality, refined atmosphere, and excellent sushi, it’s a solid recommendation for those looking for authentic Edomae sushi outside of Tokyo. Less
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at Sushi Sang Lee at Sushi Sang Lee
Sushi Sang Lee, located in Gloucester, Massachusetts, is the first Edomae-style sushi bar in New England. Chef Sang Hyun Lee, originally from South Korea, moved to the U.S. in 2001 and trained under renowned chefs in Boston and New York. His experience includes working at Oishii Too and training at Shuko NYC under former Masa head chef Nick Kim. Eventually,... More
Sushi Sang Lee, located in Gloucester, Massachusetts, is the first Edomae-style sushi bar in New England. Chef Sang Hyun Lee, originally from South Korea, moved to the U.S. in 2001 and trained under renowned chefs in Boston and New York. His experience includes working at Oishii Too and training at Shuko NYC under former Masa head chef Nick Kim. Eventually, he returned to Gloucester to open his own intimate omakase-style restaurant.
The restaurant offers an 18-course omakase menu, typically featuring six otsumami, 14 expertly crafted nigiri, soup, and two desserts. A remarkable number of fish are sourced directly from Japan, ensuring an authentic Edomae experience. The quality and execution are of the highest level—fish is expertly cut, and when necessary, aged to enhance umami, showcasing a deep respect for tradition and technique.
During the meal, each dish demonstrated precision and refinement. The otsumami set the stage with delicate yet flavorful bites, leading to the nigiri, where every piece was masterfully prepared. The textures, balance, and depth of flavor reflected exceptional skill. With its commitment to tradition and top-tier ingredients, Sushi Sang Lee delivers an outstanding experience that stands among the best omakase offerings. Less
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at Jungsik at Jungsik
Jungsik NYC: A Three-Star Michelin Modern Korean Experience—Refined, but at What Cost?
Jungsik in Tribeca, New York, is a pioneering fine dining restaurant that reinterprets Korean cuisine through a modern lens. Opened in 2011 by Chef Jungsik Yim, it quickly earned two Michelin stars in 2013 and, in 2024, became the first Korean restaurant in the... More
Jungsik NYC: A Three-Star Michelin Modern Korean Experience—Refined, but at What Cost?
Jungsik in Tribeca, New York, is a pioneering fine dining restaurant that reinterprets Korean cuisine through a modern lens. Opened in 2011 by Chef Jungsik Yim, it quickly earned two Michelin stars in 2013 and, in 2024, became the first Korean restaurant in the U.S. to receive three stars. Led by Executive Chef Daeik Kim, Jungsik blends Korean tradition with contemporary techniques, crafting an experience that is undoubtedly refined but, at times, feels like it caters too much to a global palate.
Our meal began with Banchan, a luxurious take on traditional small dishes. The Wagyu Yukhwe with truffle and brioche was expertly executed but leaned more European than Korean. The Foie Gras Baesook was indulgent, yet the balance with Asian pear felt like a calculated nod to familiar Western flavors rather than a bold assertion of Korean identity. The Squid Ink Joomukbap offered depth, but again, the choices felt tailored for an audience expecting refinement over authenticity.
The Signature Menu followed, with dishes like the Octopus with Gochujang Aioli, which was beautifully textured but muted in spice. The Yellowtail Kimbap with truffle rice and seaweed bugak was elegant yet lacked the boldness that defines true Korean kimbap. The Galbi with Gondre Barley Rice was perhaps the most traditionally rooted dish, yet even here, I missed the deep, soulful flavors of Korean BBQ.
We added Sea Urchin Bibimbap and Black Truffle Kongguksu as supplements—both enjoyable, but again, designed more for Michelin-starred finesse than for capturing the raw umami depth Korean cuisine is known for.
Living in Japan, it felt odd to visit a Korean restaurant in New York only to experience a Japanified version of its menu. Jungsik plays too much to its international audience, refining and smoothing out the edges of what should be an intense, deeply flavorful cuisine. While its execution is flawless, I couldn’t help but feel that too many concessions had been made—ones that weren’t necessary for a third star. And if they were, then perhaps that third star isn’t worth it. Less
Copy the code to embed the post
I love places like Daily Provisions. There’s something special about brunch on the Upper West Side—friends catching up, kids sharing bites with their parents, the hum of conversation over great coffee. Since opening in 2019, this spot has become a neighborhood favorite, known for its crullers, Bacon, Egg & Cheese sandwich, and rotisserie chicken.... More
I love places like Daily Provisions. There’s something special about brunch on the Upper West Side—friends catching up, kids sharing bites with their parents, the hum of conversation over great coffee. Since opening in 2019, this spot has become a neighborhood favorite, known for its crullers, Bacon, Egg & Cheese sandwich, and rotisserie chicken. It’s the kind of place where you can linger or grab something quick, always knowing the food will be excellent. With a menu led by Executive Chef Amanda Wilson, Daily Provisions perfectly captures that warm, welcoming energy that makes a café truly feel like home. Less
Copy the code to embed the post
- Gerhard Huber added a new meal Lunch at Sailor at Sailor
Sailor, a Brooklyn bistro by Chef April Bloomfield and Gabriel Stulman, offers seasonal, flavor-driven cuisine in a cozy, nautical-themed space. Praised by critics, it earned three stars from The New York Times and ranks among America’s best new restaurants. The menu balances refinement with comforting flavors, making it a neighborhood favorite.
A... More
Sailor, a Brooklyn bistro by Chef April Bloomfield and Gabriel Stulman, offers seasonal, flavor-driven cuisine in a cozy, nautical-themed space. Praised by critics, it earned three stars from The New York Times and ranks among America’s best new restaurants. The menu balances refinement with comforting flavors, making it a neighborhood favorite.
A meal at Sailor highlights its excellence—starting with their signature burger, which was outstanding. The complimentary salad was a delightful surprise, something rarely found in Japan, with an excellent dressing that elevated it. The cheese melt toast was simple yet deeply satisfying, while a turnip purée from the kitchen showcased their thoughtful approach to flavors. Every dish was solid, tasty, and highly recommendable, reinforcing Sailor’s reputation for delivering both warmth and culinary precision. Less