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travels for friends, food and wine - in exactly this order
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San Sebastian, Spain
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July 21
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Dinner at the top rated Chinese/Sichuan Cuisine restaurant in Nagoya. Of course the menu follows the traditional Kaiseki sequence but it is infused with Chinese dishes and flavors.
Some excellent dishes like the Fugu no karaage, the kani spring roll, the uni shirkao pasta. However the fireworks came at the very end. A spicy , creamy soup became the... More
Dinner at the top rated Chinese/Sichuan Cuisine restaurant in Nagoya. Of course the menu follows the traditional Kaiseki sequence but it is infused with Chinese dishes and flavors.
Some excellent dishes like the Fugu no karaage, the kani spring roll, the uni shirkao pasta. However the fireworks came at the very end. A spicy , creamy soup became the base for a shabu-shabu. The leftover soup then was used for the homemade ramen noodles. Delicious. The dinner was rounded off with a choice of fried rice or the ultimate Chinese comfort food, the mapo tofu. When done probably it is just great, the combination of chili, Sancho pepper and the umami of the ground pork is hard to beat.
Of course we ordered both.
Fantastic meal.
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- Gerhard Huber added a new meal Dinner at Hatou (波濤) at Hato (波濤)
Hatou evolves and gets better. His otsumami are already world class but his nigiri are getting better.
A future star in the making.
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- Gerhard Huber added a new meal Lunch at Tempura Naruse (てんぷら 成生) at Naruse
Naruse’ s combination of ingredients, techniques and hospitality is unparalleled. HIs vegetables are presented untreated when you enter the restaurant and he then cleans, cuts and prepares them for frying. The same with any fish or seafood. It is most interesting to see the secretion of the best parts of vegetables and protein right in front of you... More
Naruse’ s combination of ingredients, techniques and hospitality is unparalleled. HIs vegetables are presented untreated when you enter the restaurant and he then cleans, cuts and prepares them for frying. The same with any fish or seafood. It is most interesting to see the secretion of the best parts of vegetables and protein right in front of you and the fine knife skills applied to get the best result.
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- Gerhard Huber added a new meal Dinner at BRESCA at Bresca
Bresca, the first solo project from former Ripple chef Ryan Ratino. Casual fine-dining with some very creative dishes. Unfortunately I was by myself so I could not go for the larger plates which are meant to be shared. I really would love to try the Rohan duck a la presse.
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Chinese restaurant in the JR Tower in Nagoya. Great value lunch set with 2 different dan dan noodles with dumplings for ¥2500. An extra Mayo tofu with shirako completed the menu.
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- Gerhard Huber added a new meal Lunch at Sazenka (茶禅華) at Sazenka
Any food in Japan which is labeled ethnically is far from what you get locally. The strong influence of Japan always overpowers everything. So it is with this newly minted three star restaurant which is labeled ‘Chinese”.
Chef Tomoya Kawata started his cooking career at 16 at a Chinese restaurant in Tokyo, but then spent long years studying Japanese... More
Any food in Japan which is labeled ethnically is far from what you get locally. The strong influence of Japan always overpowers everything. So it is with this newly minted three star restaurant which is labeled ‘Chinese”.
Chef Tomoya Kawata started his cooking career at 16 at a Chinese restaurant in Tokyo, but then spent long years studying Japanese cooking at Nihonryori Ryugi.
Thus all my Chinese friends would start laughing about the “Chinese” label, but they all would love his food.
His tasting menu is filled with great ingredients, expertly executed with some Chinese flavor profile for reference. Despite going for the normal, cheaper menu with some added courses, this menu was full of highlights. Like the barbecued pork served on the grill. Succulent, slightly smoky and melting on the palate. Or the Chicken Wings, served hidden in a pile of chilies, filled with shark fin, exquisite. However the simple rice with mapo tofu was the star of the evening. “Mapo tofu (Chinese: 麻婆豆腐) is a popular Chinese dish from Sichuan province.It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chilli paste) and douchi (fermented black beans), along with minced meat, traditionally beef.” (Definition from Wikipedia).
It was so good, we had to order seconds and a portion to bring home.
Overall a fantastic meal, very enjoyable which was expertly complimented by the deep wine list.
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- Gerhard Huber added a new meal Lunch at enboca Kyoto at enboca Kyoto
Japanese pizza place. The dough gets cooked at fairly low temperature, thus a little longer. It tests in a doughy bottom with no too much air in it. The toppings are dominated by seasonal vegetables which create, for a pizza, unusual flavour combinations. Nice touch is that one can order half & half, so one can experience two flavours on one pizza
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