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 TACUBO (TACUBO) at TACUBO (TACUBO)
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- Gerhard Huber added a new meal Dinner at Nikuryori Oka at Nikuryori Oka
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- Gerhard Huber added a new meal Dinner at MEMORIES at Sven Wassmer Memories
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- Gerhard Huber added a new meal Dinner at 鮨 陸 at sushi riku (鮨 陸)
Review: Sushi Riku (鮨 陸)
Tucked away in the sophisticated neighborhood of Hiroo, Tokyo, Sushi Riku (鮨 陸) is a shining new addition to the city’s renowned sushi scene. Led by Chef Riku Toda, whose training at legendary establishments like Sushi Mizutani and Sushi Sugita is evident in every bite, Sushi Riku offers a refined Edomae-style sushi... More
Review: Sushi Riku (鮨 陸)
Tucked away in the sophisticated neighborhood of Hiroo, Tokyo, Sushi Riku (鮨 陸) is a shining new addition to the city’s renowned sushi scene. Led by Chef Riku Toda, whose training at legendary establishments like Sushi Mizutani and Sushi Sugita is evident in every bite, Sushi Riku offers a refined Edomae-style sushi experience. With a focus on seasonal ingredients and precise craftsmanship, the restaurant delivers a memorable journey of flavors in an intimate setting.
On a recent visit, the omakase menu was a masterclass in technique and flavor, showcasing the best of both tradition and creativity. Highlights of the evening included:
1. Kohada Soup (小鰭のスープ): A light, umami-filled broth that set the stage for the meal.
2. Ginkgo Nuts (銀杏 - くろ銀杏): Earthy, nutty, and slightly bitter, a delightful seasonal treat.
3. Tako (蛸): Tender and chewy, perfectly prepared with a subtle depth of umami.
4. Hokigai with Spicy Powder (北寄貝のスパイスパウダー): Sweet and tender surf clam elevated with a bold, spicy touch.
5. Sea Cucumber with Vinegar (海鼠 酢の物): Crunchy and tangy, this refreshing dish provided a pleasant contrast to richer offerings.
6. Shirako (白子): Luxuriously creamy and oceanic, a true indulgence.
7. Tachiuo (太刀魚): Delicate, fatty, and melt-in-your-mouth, highlighting the freshness of the fish.
8. Shark Fin Tempura (ふかひれ天ぷら): A standout dish with a crispy exterior and gelatinous interior, both indulgent and unique.
9. Kohada (小鰭): A classic done to perfection, with silvery skin and vinegared balance.
10. Katsuo (鰹): Smoky and bold, with deep umami flavors that lingered beautifully.
11. Kawahagi (皮剥): Sweet and chewy, an elegant and unexpected highlight.
12. Chawanmushi (茶碗蒸し): Silky and savory, with layers of flavor in every spoonful.
13. Akami (赤身): Lean and full of clean umami, an ode to tuna in its purest form.
14. Chutoro (中とろ): A balance of marbling and richness, melting effortlessly on the palate.
15. Sayori (鱵): A seasonal whitefish with a delicate texture and fresh, clean taste.
16. Shiroebi (白海老): Sweet and tender small shrimp, a simple yet elegant offering.
17. Uni from Hokkaido (北海道の雲丹): Creamy and briny, the essence of luxury in every bite.
18. Hamaguri (蛤): Juicy and flavorful clam, a delightful showcase of the sea’s bounty.
19. Kanpyo Maki (干瓢巻き): Sweet and earthy, a perfect balance of textures and flavors.
20. Tamago (玉子): Fluffy and custard-like, a sweet conclusion to the savory courses.
Every dish reflected Chef Toda’s meticulous attention to detail, from the al dente texture of the shari (sushi rice) to the seasonal selection of fish and shellfish. The Kohada, Katsuo, and Shirako stood out as exemplary, while the Shark Fin Tempura and Tachiuo showcased unique textures and innovative preparation.
Sushi Riku combines the mastery of Edomae sushi with a contemporary sensibility, offering a dining experience that is both intimate and unforgettable. For sushi enthusiasts and newcomers alike, it is a destination that promises to impress and delight. Less
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- Gerhard Huber added a new meal Dinner at Tonki at Tonki
Tonkatsu Tonki, a historic restaurant in Meguro, Tokyo, has been serving its iconic tonkatsu since 1939. With its current location operating since 1967, the restaurant has retained its charm and commitment to traditional methods. The open kitchen, surrounded by counter seating, allows diners to witness the chefs’ meticulous preparation—a fascinating... More
Tonkatsu Tonki, a historic restaurant in Meguro, Tokyo, has been serving its iconic tonkatsu since 1939. With its current location operating since 1967, the restaurant has retained its charm and commitment to traditional methods. The open kitchen, surrounded by counter seating, allows diners to witness the chefs’ meticulous preparation—a fascinating process that reflects decades of expertise.
I had the rōsu tonkatsu during my visit, and it was excellent. The pork was well-balanced, not overly fatty, and cooked to perfection. The thick bread crust was a standout feature—dense yet fitting, providing just the right texture to complement the meat. The fresh, crisp shredded cabbage and rich pork-infused miso soup completed the meal beautifully.
The ambiance at Tonki is as impressive as the food, with the efficient, focused staff adding to the experience. It’s a straightforward menu executed with precision, showcasing why this restaurant has remained a beloved institution for over eight decades. For anyone seeking an authentic and timeless tonkatsu experience, Tonki is an absolute must-visit. Less
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- Gerhard Huber added a new meal Dinner at 鮨一幸 at Sushi Ikkou (鮨 一幸)
This is becoming my favourite sushi place very quickly. I loved him in Sapporo but now he reached another level.
1. Dai (鯛) - Red Seabream
• Mild, clean flavor, a sushi staple.
2. Akagai (赤貝) - Ark Shell
• Slightly crunchy, sweet, and briny.
3. Meji Maguro (目近鮪) - Young Bluefin Tuna
• Tender, lean, with a light tuna... More
This is becoming my favourite sushi place very quickly. I loved him in Sapporo but now he reached another level.
1. Dai (鯛) - Red Seabream
• Mild, clean flavor, a sushi staple.
2. Akagai (赤貝) - Ark Shell
• Slightly crunchy, sweet, and briny.
3. Meji Maguro (目近鮪) - Young Bluefin Tuna
• Tender, lean, with a light tuna taste.
4. Shirako (白子) - Cod Milt
• Creamy, rich texture; a winter delicacy.
5. Namako no Kessho (海鼠の卵巣) - Sea Cucumber Ovaries
• Intensely briny, umami-packed, rare delicacy.
6. Kasudogai (カスゴ貝) - Baby Clam
• Mild sweetness, subtle briny finish.
7. Sayori (細魚) - Needlefish
• Light, delicate texture, slightly sweet.
8. Sawara (鰆) - Spanish Mackerel
• Buttery, rich, and subtly smoky.
9. Otoro (大トロ) - Fatty Tuna Belly
• Melts in mouth, ultimate richness.
10. Chutoro (中トロ) - Medium Fatty Tuna
• Perfect balance of umami and fat.
11. Uni (雲丹) - Sea Urchin
• Sweet, creamy, oceanic flavor bomb.
12. Nodoguro (喉黒) - Blackthroat Seaperch
• Rich, fatty, grilled for deep flavor.
13. Kohada (小鰭) - Gizzard Shad
• High acidity, classic Edomae sushi.
14. Buri (鰤) - Yellowtail
• Double layer avoids fishiness; buttery texture.
15. Aji (鯵) - Horse Mackerel
• Firm, umami-rich, bright finish.
16. Anago (穴子) - Sea Eel
• Soft, sweet, and lightly smoky.
17. Tamago (玉子) - Sweet Egg Omelet
• Fluffy, sweet, custard-like.
18. Kujira (鯨) - Whale
• Lean, meaty, with deep umami.
19. Kanpyo (干瓢) - Dried Gourd Roll
• Sweet, earthy, traditional sushi roll.
20. Tekka Maki (鉄火巻き) - Tuna Roll
• Simple, clean, highlights fresh tuna flavor. Less
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Another former Sugita apprentice who has his own shop now for quite a few years. In comparison to other apprentices his foot licks distinctness and umami.
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- Gerhard Huber added a new meal Lunch at Sawada at Sawada (さわ田)
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1. Flounder (Hirame / ヒラメ)
A lean, delicate white fish often served as sashimi.
2. Pine Needle Snapper (Matsukawa Dai / 松皮鯛)
Known for its firm texture and rich umami flavor.
3. Golden Cuttlefish (Sumi Ika / スミイカ)
Sweet and tender squid with a smooth texture.
4. Red Ark Clam (Aka Gai / 赤貝)
Chewy... More
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1. Flounder (Hirame / ヒラメ)
A lean, delicate white fish often served as sashimi.
2. Pine Needle Snapper (Matsukawa Dai / 松皮鯛)
Known for its firm texture and rich umami flavor.
3. Golden Cuttlefish (Sumi Ika / スミイカ)
Sweet and tender squid with a smooth texture.
4. Red Ark Clam (Aka Gai / 赤貝)
Chewy and slightly sweet with a distinct oceanic flavor.
5. Halfbeak (Sayori / サヨリ)
A slender silver fish with a clean, mild taste.
6. Bigfin Reef Squid (Aori Ika / アオリイカ)
Richer and sweeter than other squids, with a soft, silky texture.
7. Yellowtail (Buri / ブリ)
A fatty, flavorful fish, often served in winter.
8. Octopus (Tako / タコ)
Butterfly cut, marinated in black ink for a unique flavor and presentation.
9. Salmon Roe (Ikura / イクラ)
Large, briny orange spheres bursting with umami.
10. Bonito (Katsuo Nitsuke / 鰹煮付け)
Braised bonito with a rich, savory flavor.
11. Medium Fatty Tuna (Chutoro / 中トロ)
Balanced in fat and umami, melt-in-the-mouth texture.
12. Double Side Medium Fatty Tuna (Chutoro Double Side)
A thicker cut showcasing the richness of the tuna.
13. Fatty Tuna (Otoro / 大トロ)
The most luxurious part of tuna, extremely fatty and creamy.
14. Gizzard Shad (Kohada / 小鰭)
Diamond-cut and vinegared for a perfect balance of acidity and umami.
15. Clam (Hamaguri / 蛤)
Sweet and chewy, often lightly marinated or simmered.
16. Sea Urchin (Uni / 雲丹)
Murasaki uni from Nagasaki, sweet and briny, served with nori.
17. Obasho Clam (?)
Likely refers to a large clam; unclear specific type.
18. Steamed Shrimp (Ebi / 海老)
Lightly steamed, sweet, and tender.
19. Vinegared Mackerel (Shime Saba / 〆鯖)
Mackerel cured with vinegar, firm and tangy.
20. Geoduck Clam (Mirogai / ミル貝)
A large clam with a crunchy texture and mild sweetness.
21. Smoked Bonito (Katsuo / 鰹)
Smoked bonito from Himi, bold and smoky in flavor.
22. Filled Octopus Roll (Tako Roll)
Rice wrapped with nori, konnyaku, sesame, and kensaki squid.
23. Fatty Tuna, Aged 4 Days (Otoro / 大トロ)
From a 140kg tuna from Aomori, rich and deeply flavored.
24. Pear (La France)
A sweet, fragrant dessert pear.
25. Sea Urchin (Uni / 雲丹)
Hokkaido uni, sweet and briny, kept in cold water, paired with kombu from Uria.
26. Conger Eel (Anago / 穴子)
Grilled on binchotan charcoal with wasabi on top.
27. Conger Eel with Salt (Anago with Salt)
Another preparation of anago, showcasing its natural sweetness.
28. Egg Custard (Tamago / 玉子)
Fluffy and sweet, often served as a dessert-like sushi.
29. Kinkan (金柑) kumqua Less