About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
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Restaurants
- Gerhard Huber added a new meal Dinner at Sensui (千翠) at Sensui (千翠)
Casual kappo restaurant from an university drop out who started cooking in a French place. And now runs this one man kappo restaurant.
Very friendly and relaxed atmosphere, food could use some improvements.
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High end unagi restaurant. They offer quite some choices of starters and variations of unagi preparations.
We had the eel lover and head to start with and the larger box of eal for main. It comes with condiments and eel dashi which you can mix with the rice. It was recommended to spilt the bowl into four parts and eat each differently, the first... More
High end unagi restaurant. They offer quite some choices of starters and variations of unagi preparations.
We had the eel lover and head to start with and the larger box of eal for main. It comes with condiments and eel dashi which you can mix with the rice. It was recommended to spilt the bowl into four parts and eat each differently, the first one without anything, then adding condiments and the last one with the dashi. They also give you a really tasty sanjo pepper which adds to the umami of the whole dish.
For unagi not inexpensive but definitely worth it. Less
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- Gerhard Huber added a new meal Dinner at LURRA° (LURRA°) at Lurra ° (LURRA°)
Nordic experience in Kyoto. Three guys, either Japanese or half Japanese, worked together in a restaurant in New Zealand. When this places closed they decided to move to Kyoto and set up shop there.
The head chef worked at Noma and one can see the Noma DNA in the food. A lot of foraging, fermentation and very complicated dishes. Carrots which have... More
Nordic experience in Kyoto. Three guys, either Japanese or half Japanese, worked together in a restaurant in New Zealand. When this places closed they decided to move to Kyoto and set up shop there.
The head chef worked at Noma and one can see the Noma DNA in the food. A lot of foraging, fermentation and very complicated dishes. Carrots which have been processed in one way or another four times to create a reduced taste and texture. Very un Japanese where the ingredient speaks for itself.
Nevertheless, the result is a very tasty and fun meal. Some dishes are outrageously delicious.
The whole experience should create a home party feeling and it does this very successfully.
Excellent place to find new friends. Less
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- Gerhard Huber added a new meal Lunch at Yanagiya (柳家) at Yanagiya (柳家)
Winter season visit at Yanagiya, baby bear, deer and wild boar. For me this is the time to go to this restaurant, the way of cooking lends it self much more to these ingredients then the fresh water fish in the summer.
Wonderful place1
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- Gerhard Huber added a new meal Dinner at Gyoten (鮨 行天) at Sushi Gyoten (鮨 行天)
Visit at 3 star shushiya Gyoten. A private buy out and therefore maybe not representative as it was loaded with a load of tuna cuts.
I am not a great fan of it but I think from time to time is just great to indulge into aged tuna which just melts in your mouth.
The young Chef really knows to use his knives and is very proud of his sourcing and preparations.... More
Visit at 3 star shushiya Gyoten. A private buy out and therefore maybe not representative as it was loaded with a load of tuna cuts.
I am not a great fan of it but I think from time to time is just great to indulge into aged tuna which just melts in your mouth.
The young Chef really knows to use his knives and is very proud of his sourcing and preparations. The rice is seasoned with Akazu (赤酢)cooked more the al dented but to the point where it still feels grainy on the palate.
The baked shirako was also a highlight as it was baked so the outside became a nice crust which added a texture element to it.
Is this one of the best suhsiya in Japan, as it is one of two 3 star sushi restaurants in Japan, I don’t know, but it was definitely worth a visit. Less
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- Gerhard Huber added a new meal Dinner at 鯛塩そば 灯花 at Tai Touka (鯛塩そば 灯花)
Great ramen shop, part of a small group, but every shop has its own identity. This one serves a light shou broth made out of sea bream (たい). The noodles are thin and cooked beyond al dente. Light, very well tasting ramen!
If you feel hungry one can order a side of rice with sea bream in sesame sauce. Very complimentary.
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- Gerhard Huber added a new meal Lunch at Motoyoshi (天ぷら 元吉) at Tempura Motoyoshi with Karen CL, Tan
Innovative, creative and very tasty. The tempura from Motoyoshi is in the top of Japan.
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- Gerhard Huber added a new meal Dinner at 牛カツ京都勝牛 四谷三丁目店 at 牛カツ京都勝牛 四谷三丁目店
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- Gerhard Huber added a new meal Alain Robert 1989 Dinner at 弘屋 Kouya at 弘屋 Kouya
Last time I was there I talked to the Chef and he told me that he has one bottle of the legendary Alain Robert 1989. I, of course, reserved it and rounded up a few friends to drink it with.
Sadly a magnum becomes very little when you share it with five people. But it was great!
Did I mentioned the food, excellent. French-Japanese fusion, layers... More
Last time I was there I talked to the Chef and he told me that he has one bottle of the legendary Alain Robert 1989. I, of course, reserved it and rounded up a few friends to drink it with.
Sadly a magnum becomes very little when you share it with five people. But it was great!
Did I mentioned the food, excellent. French-Japanese fusion, layers of flavors and interesting combination like the strawberry with ricotta cheese and the shirako with onions.
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- Gerhard Huber added a new meal Dinner at Doujin (道人) at Dojin (道人)
This young Chef is truly talented. His reputation was so high that he filled up his reservation book for an entire year shortly after opening up his place. He comes from the school of Wakuden. There are so many of the former Wakuden disciples working in Kyoto, but he must be one of the very special disciples.
We were very lucky as we came in and in... More
This young Chef is truly talented. His reputation was so high that he filled up his reservation book for an entire year shortly after opening up his place. He comes from the school of Wakuden. There are so many of the former Wakuden disciples working in Kyoto, but he must be one of the very special disciples.
We were very lucky as we came in and in between seasons. There were some left over from the summer like hamo but also already the fall products like matsutake.
The Chef created a menu which was, while keeping the ceremonial sequence of a traditional kaiseki menu, modern. He manages to create flavours which taste somewhat fresher.
His ingredients are very well sourced, his technique displayed while cooking on the counter is superb. He also plays with textures which he adds to the dishes which add sensory pleasure to your eating.
This was without any doubt one of the best kaiseki meals I had in 2020, and there were many!
Try hard to get a seat, it will be difficult but it will be worth it.
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