About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
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- Gerhard Huber added a new meal Dinner at Simples at Simples
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- Gerhard Huber added a new meal Dinner at Konsai at Konsai 今彩(コンサイ)
今彩(コンサイ)is a creative cuisine restaurant located in Kagurazaka, Tokyo, just a 1-minute walk from Kagurazaka Station. The restaurant specializes in a fusion of Japanese and French cuisine, creating a unique dining experience with dishes that incorporate the best aspects of both culinary traditions. It features fresh vegetables, mostly... More
今彩(コンサイ)is a creative cuisine restaurant located in Kagurazaka, Tokyo, just a 1-minute walk from Kagurazaka Station. The restaurant specializes in a fusion of Japanese and French cuisine, creating a unique dining experience with dishes that incorporate the best aspects of both culinary traditions. It features fresh vegetables, mostly from Chiba sourced from contracted farmers, emphasizing the quality and freshness of its ingredients. 今彩 offers a cozy atmosphere with private rooms available. Less
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- Gerhard Huber added a new meal Dinner at Esko Meat エスコミート at Esko Meat エスコミート
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- Gerhard Huber added a new meal Dinner at Sushi M at Sushi M
Sushi M in Omotesando stands as a prime destination for those in pursuit of an elevated dining encounter, led by the adept hands of Chef Michimasa Nakamura and Sommelier Yoshinobu Kimura. Nakamura, known for his ventures Sushi Shin in Shirokane and Sushi Shin Hanare in Nishi-Azabu, innovates within the realm of sushi while paying homage to its traditions.... More
Sushi M in Omotesando stands as a prime destination for those in pursuit of an elevated dining encounter, led by the adept hands of Chef Michimasa Nakamura and Sommelier Yoshinobu Kimura. Nakamura, known for his ventures Sushi Shin in Shirokane and Sushi Shin Hanare in Nishi-Azabu, innovates within the realm of sushi while paying homage to its traditions. Kimura, with his rich background as the head sommelier at the celebrated two-Michelin-starred Narisawa, orchestrates a beverage pairing that is nothing short of extraordinary.
My recent dining experience at Sushi M in Omotesando was a journey of contrasting elements, where the culinary narrative was as much about the beverages as it was about the sushi itself.
The omakase menu, dedicated to nigiri, spanned an ambitious 20 pieces. Each sushi piece aimed to tell its own story, albeit with varying degrees of success. The shari, or sushi rice, which is fundamental to the experience, initially presented itself as too subtle, teetering on the brink of being underwhelming. This lack of seasoning led to a somewhat muted foundation for the early courses.
However, as the meal progressed, the tune changed dramatically with the introduction of the tuna section. Here, Sushi M demonstrated its culinary prowess with some truly exceptional offerings that showcased the depth and versatility of this beloved fish. Each piece in this section was a testament to the potential of sushi when every element sings in harmony.
Yet, the undeniable star of the evening was not found on the plate but in the glass. The beverage pairing at Sushi M is nothing short of phenomenal, perhaps one of the finest I’ve encountered. The range of wines and sakes selected to accompany the meal was breathtaking, from a venerable 1979 Chablis, its age lending it a character and depth that belied its years, to a creative cocktail blending unfiltered sake with 12-year-old Macallan whiskey—a daring and successful endeavor to marry Eastern and Western traditions in a single sip.
The ‘M’ in Sushi M stands for ‘mariage,’ and never has this been more apt than in the context of their drink pairings. The thoughtfulness and expertise evident in the selection suggest a sommelier at the peak of their powers, capable of elevating an already exclusive dining experience into something truly memorable.
In conclusion, while the sushi at Sushi M may occasionally falter in its quest for perfection, the beverage pairings soar, offering a sublime testament to the art of matching food with drink. For aficionados of fine wines and sakes, a visit to Sushi M offers an unparalleled opportunity to indulge in pairings that are as imaginative as they are impeccable.
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- Gerhard Huber added a new meal Dinner at Jinroku at Jinroku
Living in Tokyo, you learn to navigate through countless dining options, but Jinroku stands out for its okonomiyaki. Located in Shirokane, Minato-ku, this restaurant delivers a no-frills yet satisfying experience focusing on Hiroshima-style okonomiyaki.
My recent visit here confirmed why it's well-regarded. The okonomiyaki, a layered savory pancake... More
Living in Tokyo, you learn to navigate through countless dining options, but Jinroku stands out for its okonomiyaki. Located in Shirokane, Minato-ku, this restaurant delivers a no-frills yet satisfying experience focusing on Hiroshima-style okonomiyaki.
My recent visit here confirmed why it's well-regarded. The okonomiyaki, a layered savory pancake with noodles, cabbage, pork, and a perfectly cooked egg, topped with traditional condiments, was a highlight. It's evident that the chefs know their craft, balancing flavors and textures with ease.
The salads, often an afterthought at other places, were fresh and complemented the meal well, showcasing the use of quality ingredients.
The restaurant was busy, with four chefs working non-stop on the plancha. This added a lively vibe to the place, though it never felt overwhelming. The service was efficient, keeping up with the pace without sacrificing attentiveness.
In short, Jinroku offers a straightforward, enjoyable dining experience. It doesn't try to be overly trendy or sophisticated, which is refreshing. The food is good, the atmosphere welcoming, and the service competent. For anyone in Tokyo craving okonomiyaki, it's worth a visit. Just be prepared for a bit of a wait if you go during peak times, but it's a small price to pay for a meal that delivers on taste and satisfaction. Less
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- Gerhard Huber added a new meal Dinner at Vesta (ウェスタ) at Vesta (ウェスタ) with Jeffrey Merrihue
Embarking on a culinary journey to Vesta Steak Restaurant in Tokyo offers not just a meal, but an unforgettable dining experience that lingers long after the last bite. Nestled in the heart of Tokyo, Vesta prides itself on serving up divine dishes, with the Roman goddess of hearth and home as its namesake, promising both warmth and a sumptuous feast.... More
Embarking on a culinary journey to Vesta Steak Restaurant in Tokyo offers not just a meal, but an unforgettable dining experience that lingers long after the last bite. Nestled in the heart of Tokyo, Vesta prides itself on serving up divine dishes, with the Roman goddess of hearth and home as its namesake, promising both warmth and a sumptuous feast. The highlight of our visit was the unparalleled selection of Sanda-gyu beef, a rare and exquisite variety that rivals the renowned Kobe beef for its richness, tenderness, and flavor.
Upon entering Vesta, we were immediately enveloped in an ambiance that perfectly balanced elegance with welcoming warmth. The service was impeccable, effortlessly blending professionalism with personal touches that made our evening feel uniquely special.
Our culinary adventure was centered around the extraordinary Sanda-gyu beef, known for its exceptional marbling and sumptuous flavor. Of the six cuts offered that day, we indulged in five, each prepared with meticulous care to showcase the meat's superior quality. The journey through these cuts was not just a meal; it was a masterclass in what makes wagyu beef so revered around the world.
The Top Sirloin was the star of the evening, a cut that stood out for its perfect balance of flavor and tenderness. Cooked in a rogama hearth, a traditional Japanese method that seals in the meat's natural juices and enhances its flavors, the sirloin offered a taste of luxury that was both earthy and sublime. The Sanda-gyu's rich marbling melted into each bite, leaving a buttery texture and a depth of flavor that was simply unmatched.
Though the chef behind these masterful creations remained behind the scenes, the precision and care taken in each dish spoke volumes of their expertise and passion for Japanese cuisine. Each cut of Sanda-gyu was presented as a work of art, paying homage to the dedication of the farmers who raised the cattle and the chef's skill in honoring their work.
The sides and accompaniments, though understated, were thoughtfully chosen to complement the meat's richness. From the crisp, fresh salads to the perfectly aged wine pairings, every element of the meal was curated to enhance the Sanda-gyu's standout qualities.
As we concluded our meal, it was clear that Vesta Steak Restaurant is more than just a dining destination; it's a place where the art of cooking and the joy of eating converge. The experience of savoring such exceptional Sanda-gyu beef in an atmosphere that radiates both luxury and comfort is one that we will treasure. For those seeking the pinnacle of steak cuisine in Tokyo, Vesta offers not just a meal, but a memorable journey through the finest flavors that Japanese beef has to offer. Less
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Makitori Shinkobe in Tokyo, under the stewardship of Mr. Makoto Suetomi and Chef Takayuki Kanda, has recently relocated to an almost hidden gem of a spot, further adding to its allure. This venue interestingly doubles as a burger joint during lunch hours, showcasing its versatility. Embracing the nationwide trend of high-end themed Kaiseki meals, Makitori... More
Makitori Shinkobe in Tokyo, under the stewardship of Mr. Makoto Suetomi and Chef Takayuki Kanda, has recently relocated to an almost hidden gem of a spot, further adding to its allure. This venue interestingly doubles as a burger joint during lunch hours, showcasing its versatility. Embracing the nationwide trend of high-end themed Kaiseki meals, Makitori Shinkobe offers a unique twist by focusing on chicken. Despite this, guests can expect a Kaiseki sequence where chicken skewers are complemented by a variety of other dishes like salad, rice, and bread, ensuring a diverse and enriching dining experience. This approach not only highlights the restaurant's innovative spirit but also its dedication to quality and the culinary arts, using premium chicken such as Date Chicken from Miyazaki and Takasaka Chicken from Kasahara Farm. Less
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- Gerhard Huber added a new meal Late night pasta at K+ at K+
Great place to go and have some late night pasta. We had three different. The photo shows the Cacio e Pepe which was the best of the three.
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- Gerhard Huber added a new meal Dinner at l' Equator at l' Equator
Dinner in the private dining room. Great fun, excellent wines. The food was ok with only one great dish.