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travels for friends, food and wine - in exactly this order
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San Sebastian, Spain
Born
July 21
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At the time 3 star Fugu restaurant in Tokyo. Very pleasant meal, however, the problem with all those single themed meals, it tired the palate quickly.
I also think that one can get the same quality and a fraction of the price in Shimonoseki.
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- Gerhard Huber added a new meal Dinner at Tokara Restaurant at Tokara Restaurant
The people in South Africa know that a successful winery has to have a great hospitality offering. Tokara has one. The food is great and varied, the prices unbeatable and the wine selection, of course all in-house.
Excellent.
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- Gerhard Huber added a new meal Lunch at Akiko's Restaurant at Akiko’s
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There are many meals in your life.
Some are so-so, some are good and some are great.
And then you have these special meals, they one you will never forget.
For many reasons.
And this is one of them.
So here I was excited to venture to the restaurant of the only female Chef who is on the WB50 Asia list.
I went there not for her cakes,... More
There are many meals in your life.
Some are so-so, some are good and some are great.
And then you have these special meals, they one you will never forget.
For many reasons.
And this is one of them.
So here I was excited to venture to the restaurant of the only female Chef who is on the WB50 Asia list.
I went there not for her cakes, but for a collaboration meal together with Daniele Calvert, newly minted Chef of Sezanne in Tokyo. A combination which is prima-vista super interesting.
The Doctor and the Beauty.
(This without invoking any prejudice to skill and gender.)
Daniel, as a protégé of Thomas Keller, paired with his humble and curious personality, creates food which is restraint while complicated, but unbelievably tasty. I wonder why a young man like Daniel has the courage to hold back as much as he does. His focus on the main ingredients combined with a few other symbiotic additions is simply astonishing. One dish to underline my point. Look at the Saba “Escabeche” with Hamaguri. Purity on a plate! The taste of the saba matches the taste of a Saba nigiri of Sugita san. Stunning.
Natsuko, the world’s most famous cake maker, is probably cursed by the fame she created by the beauty and taste of her cakes. At least for me, it eclipsed her ability to create complex and excellent dishes. Her passion for fashion translates into the design of her dishes, but be no fool, they are really tasty. The combination of flavors and top notch execution creates stunning, very well tasting dishes. For example, the difference of viscosity, acidity and texture of her Amadai dish is a lecture of how one can create pleasure in one’s palate. Go there and experience it, I am sure you will agree.
I don’t know why and how I got invited to this collaboration (which lasted just for a few days), but I am thankful. A collaboration rarely works, but this one not only worked, but sparkled. I believe every word when I hear about all the effort this stunning, extraordinarily creative team put into this pas de deux and I am grateful to have been part of this.
PS: Full disclosure. Unknown to me, the organizers decided to treat the guests on that particular day I have been there for the meal and drinks. Normally I never accept comps etc. I did not know about it, when I agreed to come, I am, however, very grateful for the generosity and hospitality of the Hosts, Natsuko & Daniel. But I want to emphasize, that if I had had to pay for my meal and wine, nothing which I wrote above would have been different.
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Brand new Yakiniku, not even in Google yet. The brother of famous Kaiseiki Chef Yamagishi, just around the corner from the main shop.
The beef is Ōmi Beef (近江牛) from Shiga, one of the oldest, if not the oldest beef brand in Japan
The course menu is interspersed by various salads and vegetables courses which are prepared by one of the Souschefs... More
Brand new Yakiniku, not even in Google yet. The brother of famous Kaiseiki Chef Yamagishi, just around the corner from the main shop.
The beef is Ōmi Beef (近江牛) from Shiga, one of the oldest, if not the oldest beef brand in Japan
The course menu is interspersed by various salads and vegetables courses which are prepared by one of the Souschefs from Yamagishi but changed to fit the Yakiniku theme, so for example and added tripe from the second stomach of the cow.
The cooker is gas fired as in the old town of Kyoto there is a regulation of having charcoal grills in the dinning room, but a brand where the flame is not directly hitting the beef.
The beef is marinated with a special sauce which includes banana, apples and the dashi from Yamagishi. And of course there is the famous Uni Maki, this time enhanced by a lawyer of filet underneath the Uni.
Don’t over eat and safe some space for the curry rice, just the right spiciness and very, very tasty,
It is early days but this place shows true potential. The wine list is a little limited and quite pricey but I hope this will get solved soon.
Great fun, delicious food. Less
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- Gerhard Huber added a new meal Dinner at Sugita (すぎ田) at Sugita
Fantastic tonkatsu family restaurant in its second generation. The Chef is using to different oils at different temperatures. The result is a very juicy, deeply flavored tonkastu. It is served with three different sources one of which is a Worcester Source.
Great value for money.
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- Gerhard Huber added a new meal Late night snacks at Beretta ベレッタ at Beretta ベレッタ
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Five year special ramen at this fantastic little ramen shop in Hachioji. A special beef broth with three parts of a cow. Roastbeef, tendons and offals. Homemade rather flat and wife noodles combine to a very delicious bowl. Will go back for the regular menu.
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