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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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Hamaguri calm shyo ramen. This place stands out as it gives you the option to add olive oil to your soup. It is astonishing but it really works.
Ps: the presentation is very good and quite artistic. My messy photo is due to me greedily starting eating before I made a picture.
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- Gerhard Huber added a new meal Dinner at おごじょ家 門前仲町店 at おごじょ家 門前仲町店
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When it comes to beef Chef Yasushi Yamanaka has a very simple philosophy, Tajima Omi Beef. He sources it from his trusted supplier of 40 years, Maruki Fukunaga Kisaburo Shoten in Higashi Omi City, which only raises pureblood Tajima cattle on its farms. The beef also does not get aged and is served fresh. A remarkable approach when in these times all... More
When it comes to beef Chef Yasushi Yamanaka has a very simple philosophy, Tajima Omi Beef. He sources it from his trusted supplier of 40 years, Maruki Fukunaga Kisaburo Shoten in Higashi Omi City, which only raises pureblood Tajima cattle on its farms. The beef also does not get aged and is served fresh. A remarkable approach when in these times all the hype is on aging up to 100+ days.
All of this makes his restaurant a temple of pilgrimage for beef lovers from all over Japan and beyond.
The beef gets cooked on cooktop at the high heat of 270C with most of the cooking time in one side. He gets it to perfection. Less
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- Gerhard Huber added a new meal Lunch at ラ・クロシェット at ラ・クロシェット
Now that I spend so much time in Japan I seem to find the Japanese-French places which I really like, even though that they never really worked for me.
La Clochette in Hakui on the Noto peninsula is such a place. Set between the ocean and lush almost neon green rice paddies it celebrates the rich choice of ingredients from the local surroundings and... More
Now that I spend so much time in Japan I seem to find the Japanese-French places which I really like, even though that they never really worked for me.
La Clochette in Hakui on the Noto peninsula is such a place. Set between the ocean and lush almost neon green rice paddies it celebrates the rich choice of ingredients from the local surroundings and refines them with solid French techniques. The plating is of pure aesthetics and even the ingredients are chosen not only for the taste and seasonality but also for the color they add to the visual joy of the dish.
In season the Noto oyster is a pure delight. Fat, but despite their size with a pleasant texture, the taste echoes the ocean is comes from. Here it was slightly cooked and refined with wasabi and dill.
My first taste of Noto wagyu of a tenderloin of maybe A4 left a very good Impression.
A wonderful lunch place and seemingly very popular which was attested by the almost completely full dining room.
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- Gerhard Huber added a new restaurant list Ramen Beast 2020 Guide: Tokyo's Best New Ramen Shops
http://www.ramenbeast.com/ramen-guides/2020/1/8/ramen-beast-2020-guide-tokyos-best-new-ramen-shops
Abram's top list
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- Gerhard Huber added a new meal Lunch at Kyoumikai 蕎味 櫂 at Kyomi Kai (蕎味 櫂)
Chef Tajiri started his own restaurant in the old Higashiyama Chaya district in a house which is more than 100 years old. He was trained at the famous “ Soba Kaiseki Muan” in Tachikawa.
The ingredients as always in Kanazawa are local from the Toyama bay and farmers around the city. The soba noodles are homemade and ground in the restaurant using... More
Chef Tajiri started his own restaurant in the old Higashiyama Chaya district in a house which is more than 100 years old. He was trained at the famous “ Soba Kaiseki Muan” in Tachikawa.
The ingredients as always in Kanazawa are local from the Toyama bay and farmers around the city. The soba noodles are homemade and ground in the restaurant using their own millstones, the mixture is sotoji.
Chef Tajiri uses his skill with soba to create some unusual and interesting dishes. The raw fish dish of his Omakase menu is a soba sushi topped with amadei. Excellent! The soup contained an outstanding hamo and a delicious dashi. Needless to say that the soba course was outstanding. On recommendation we tried the soba just with a little salt without tipping it into the Mentsuyu.
A wonderful atmospheric restaurant with very tasty food. And also a great value. Less
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- Gerhard Huber added a new meal Lunch at やぶ新橋店 at やぶ新橋店
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Local soba shop, which is very popular with local chefs for its homemade soba and the nihonshu collection.
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- Gerhard Huber added a new meal Hostomme tasting at la Clé at La clé
Private champagne dinner at La Clé (https://la-cle-tokyo.jp) a subscription only place. Opened in March 2020, just before the pandemic hit and despite all of this have already more than 200 member.
This Hostomme (https://www.champagnehostomme.fr/?lang=en) vertical tasting was organised by Shu! the Champagnebar in Roppongi. The 1990 and 1985 showed... More
Private champagne dinner at La Clé (https://la-cle-tokyo.jp) a subscription only place. Opened in March 2020, just before the pandemic hit and despite all of this have already more than 200 member.
This Hostomme (https://www.champagnehostomme.fr/?lang=en) vertical tasting was organised by Shu! the Champagnebar in Roppongi. The 1990 and 1985 showed very well with the 1985 being my favourite.
The food is a solid with a Mario Amano on the helm, who trained at Patati Patata.
Nice and seemingly successful concept. Less
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