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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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- Gerhard Huber added a new meal Dinner at Yoroniku Tokyo at Yoroniku Tokyo
Azabudai Hills, a transformative development in Tokyo by Mori Building, redefines urban living with its innovative "city within a city" concept. Completed in 2023, this project stands as a beacon of sustainability, luxury, and community cohesion in a dense metropolitan setting. The development, designed by Pelli Clarke Pelli Architects, features the... More
Azabudai Hills, a transformative development in Tokyo by Mori Building, redefines urban living with its innovative "city within a city" concept. Completed in 2023, this project stands as a beacon of sustainability, luxury, and community cohesion in a dense metropolitan setting. The development, designed by Pelli Clarke Pelli Architects, features the Azabudai Hills Mori JP Tower, Tokyo's tallest structure, embodying a new era in architectural design and urban planning. Spanning 8.1 hectares, Azabudai Hills harmoniously blends 214,500m² of office space, about 1,400 residential units, and extensive greenery, aiming to accommodate 20,000 employees, 3,500 residents, and 30 million visitors annually. Prioritizing environmental sustainability, it targets Platinum LEED certification and commits to 100% renewable energy. By integrating extensive green spaces and modern urban functions, Azabudai Hills stands as a model for future urban developments, promoting a sustainable, vibrant community life within the heart of Tokyo.
Yoroniku is a renowned Japanese yakiniku restaurant known for its high-quality meat and exceptional dining experience. Originally situated in Ebisu, it has garnered praise for its selection of premium cuts and attentive service, making it a favorite among yakiniku enthusiasts. The restaurant's relocation to Azabudai Hills signifies its ambition to reach a wider audience while continuing to offer its distinguished menu and ambiance. Yoroniku Ebisu's commitment to quality and customer satisfaction remains its cornerstone, promising an unforgettable culinary journey for both new and returning patrons. Less
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- Gerhard Huber added a new meal Lunch at Aca 1° at Aca 1°
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- Gerhard Huber added a new meal Dinner at Kondo at Kondo
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Mr. Kenshin, the proprietor of Tonkatsu Kenshin in Kagurazaka, Tokyo, has an impressive background in the culinary arts, particularly in the realm of tonkatsu (Japanese fried pork cutlet). Prior to opening his own establishment, Mr. Kenshin honed his skills at Narikura, a distinguished tonkatsu restaurant in Takadanobaba, renowned for its exceptional... More
Mr. Kenshin, the proprietor of Tonkatsu Kenshin in Kagurazaka, Tokyo, has an impressive background in the culinary arts, particularly in the realm of tonkatsu (Japanese fried pork cutlet). Prior to opening his own establishment, Mr. Kenshin honed his skills at Narikura, a distinguished tonkatsu restaurant in Takadanobaba, renowned for its exceptional tonkatsu. This experience is evident in the quality of dishes served at Tonkatsu Kenshin, which has quickly gained popularity for its unique "white tonkatsu". This signature dish is celebrated for its tender, juicy meat and a crispy, almost snow-like exterior. The modern and stylish ambiance of his restaurant, along with an open kitchen that allows diners to observe the culinary process, adds to the allure of this dining experience. Mr. Kenshin's journey from Narikura to his own venture exemplifies his dedication to perfecting the art of tonkatsu, making Tonkatsu Kenshin a must-visit for enthusiasts of this beloved Japanese dish.
Today's visit to Tonkatsu Kenshin offered an extraordinary culinary experience, featuring the special "Dream of Hachimantai" pork from Akita Prefecture. This pork, known for its softness and flavorful taste, is a result of meticulous health and hygiene management in its upbringing. The highlight was the use of eight-layered pork, aged for about a month in the 'KURABAN' magic refrigerator. This ageing process, done at precise water temperatures, resulted in an ideal aged meat that maintained its freshness while enhancing its flavor.
The menu included a Loin Cutlet Set Meal (120g) and a Ribeye Cutlet Set Meal (200g), both of which were incredibly delicious. The pork's fat was rendered perfectly, releasing a burst of flavors that were a testament to the chef's skill.
In addition, we indulged in the "East Takumi SPF Pig – Hitachi no Kagayaki", encompassing loin, ribeye, and filet cuts. This "Brilliance of Hitachi" – East Takumi SPF Pig Loin, was yet another example of the restaurant's commitment to quality and taste.
Every dish was executed to perfection, resulting in juicy, flavorful cutlets that left a lasting impression. This meal was a vivid reminder of the chef's expertise in selecting and preparing top-quality pork, creating an unforgettable dining experience at Tonkatsu Kenshin.
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- Gerhard Huber added a new meal Dinner at Koharu at Koharu
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- Gerhard Huber added a new meal Lunch at Sushi Saito at Sushi Saito
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- Gerhard Huber added a new meal Lunch at Matsukawa at Matsukawa
Tucked within the prestigious Minato district of Tokyo, Matsukawa presents itself as a paragon of kaiseki cuisine. This invitation-only retreat, with its adherence to a cash-only policy, stands out for its commitment to seasonal and quality ingredients, reflecting in a menu that is as fleeting as the seasons themselves. The intimate space, designed... More
Tucked within the prestigious Minato district of Tokyo, Matsukawa presents itself as a paragon of kaiseki cuisine. This invitation-only retreat, with its adherence to a cash-only policy, stands out for its commitment to seasonal and quality ingredients, reflecting in a menu that is as fleeting as the seasons themselves. The intimate space, designed for a select twenty-two, becomes a stage where culinary theatre plays out with the freshest catches like hair crab and conger eel.
At the helm is Chef Tadayoshi Matsukawa, whose culinary repertoire is honed under the Michelin-starred guardianship of Seisoka, guiding Matsukawa to its Gold level status on Tabelog. His mastery is a dance of flavors, celebrating the wabi-sabi philosophy and the monastic precision of shojin ryori.
Our recent visit to Matsukawa was a delightful foray into this exquisite culinary tradition. The meal was a tapestry woven with precision by Chef Matsukawa and his team, each course a stanza in a poem of Japanese gastronomy.
The Horsehair crab, or kegani, was the versatile muse, presenting a trilogy of delights—from its unadulterated form cradling rice in its shell to the charred depth of its grilled legs and the refined simplicity of its sashimi incarnation.
The suppon, a grilled turtle, brought a rich and succulent narrative to the table, followed by the kamo, whose duck flavors blossomed in a shabushabu preparation before melding into a soba noodle broth, each sip an umami sonnet.
A revered crescendo was the famed rice dish, an orchestra of textures and flavors with the crispness of roasted nori, the pop of ikura, and the musky whisper of karasumi. This ensemble of ingredients played a harmonious finale that was both contrasting and complementary.
Amidst the tranquil ambiance that is Matsukawa's signature, the lunch transcended mere dining; it was a culinary journey through the pinnacle of kaiseki offerings. The experience was a deep dive into the art of Matsukawa's cuisine, leaving an indelible impression of Japanese culinary finesse. Less
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- Gerhard Huber added a new meal Dinner at Torafugutei at Torafugutei
天然とらふぐ” (Tennen torafugu) Meal.
The fish is much bigger than farm raised and actually has taste. Great value for your money.