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 Yuyado Sakamoto at 湯宿さか本
https://www.yuyado-sakamoto.com/
Wonderful ryokan on the tip of Noto. So remote that there is no Internet or cellular reception.
So one unplugs and relaxes.
The setting is spectacular and the accommodation including the bath rustic. The food is simple, honest but very tasty.
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- Gerhard Huber shared Gerhard Huber's meal Dinner at Schualhus at Chef's Table with Alex Christiansen
Brooklyn Fare meets the Austrian Alps!
Max Natmessnig cooked for 4 1/2 years for César Ramirez in one of the best restaurants in the Western Hemishpere, Chef's Table at Brooklyn Fare. There he learned to focus, the techniques of the Grand Master and the respect for great ingredients.
When he moved into the Austrian Alps, he intelligently translated... More
Brooklyn Fare meets the Austrian Alps!
Max Natmessnig cooked for 4 1/2 years for César Ramirez in one of the best restaurants in the Western Hemishpere, Chef's Table at Brooklyn Fare. There he learned to focus, the techniques of the Grand Master and the respect for great ingredients.
When he moved into the Austrian Alps, he intelligently translated these learning into his new environment. The result is simply the BEST RESTAURANT in Austria.
It all starts with his ingredients, sourced mostly from the West of Austria, from selected suppliers. His creativity and fine calibrated palate enables Max to create phenomenal dishes. A blood sausage in a completely new form and texture, paired with a veal tongue and red current elevates a peasant food to a fine-dining experience. A egg royal with local perch and crayfish rivals some of the best chawanmushis I have eaten in high-end kaiseki restaurants in Japan.
All of this embedded in Austrian hospitality and casual easiness makes this meal an extraordinary experience.
Go there, in the winter and in the summer! Less
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- Gerhard Huber added a new restaurant list KBT For F 2020
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I obviously have not tried all the top sushi places in Japan but a lot of them. When it comes to Edomae nigiris I doubt that Sugita San is not in the top three. His concentration when forming the nigiris is a study in mediation. The fish exclusively sourced and the shari with the right acidity.
A must experience if you can have it. Try hard, very... More
I obviously have not tried all the top sushi places in Japan but a lot of them. When it comes to Edomae nigiris I doubt that Sugita San is not in the top three. His concentration when forming the nigiris is a study in mediation. The fish exclusively sourced and the shari with the right acidity.
A must experience if you can have it. Try hard, very hard! Less
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Back at Le Bretagne to get my melted cheese on buckwheat fix. This is the real thing and the Cidre is directly imported from France
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- Gerhard Huber added a new meal Dinner at Edomasa at Edomasa
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- Gerhard Huber added a new meal Dinner at Takechiyo (竹千代) at Takechiyo (竹千代)
Relatively new Kaiseiki restaurant in Kanazawa. Classic fair, very seasonal and well executed.
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Fantastic shoyu ramen. Two different types of chashu are served, chicken and pork. The noodles are homemade and fully cooked.
Worth a detour and the most likely long wait.
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