About
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 イエロ/YELLO at イエロ/YELLO
Standing room only, this newly opened place specialises in lemon soda drinks - gin, shozu etc.
The food is remarkably good with the fried aji and the garlic shrimp which eat with skin and head are the great snacks.
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Chef Kentarou Imamura (今村健太郎) moved his place a few months ago. It is now a really nice sushiya and even has a side counter which apparently will be manned by his long time sous chef.
The meal is classic Edomae sushi. The rice is mildly seasoned with Akazu (赤酢 ) and the size of the nigiri is medium.
The chef starts you out with a few... More
Chef Kentarou Imamura (今村健太郎) moved his place a few months ago. It is now a really nice sushiya and even has a side counter which apparently will be manned by his long time sous chef.
The meal is classic Edomae sushi. The rice is mildly seasoned with Akazu (赤酢 ) and the size of the nigiri is medium.
The chef starts you out with a few otsumami before starting his nigiris. The awabi and the Hokkaido kegani were the highlights.
From the nigiris the Chu-toro, the aji and the Kanpyo maki were the best.
A great place, reasonably priced, the Chef and his wife created a wonderful comfortable atmosphere for a relaxed meal.
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- Gerhard Huber added a new meal Lunch at Schualhus at Chef's Table
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- Gerhard Huber added a new meal Dinner at Menya Itto at Menya Ittou (麺屋一燈)
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Brand new tempura place, just opened on July 1st. Chef comes from a Michelin-started restaurant in Roppongi and had famous Chefs as regular customers. They all showed their respects and well wishing with their flower arrangements. A very nice custom in Japan when you open a new place.
The lunch deal is great, a ¥2000 tempura dendon, soup and tea.... More
Brand new tempura place, just opened on July 1st. Chef comes from a Michelin-started restaurant in Roppongi and had famous Chefs as regular customers. They all showed their respects and well wishing with their flower arrangements. A very nice custom in Japan when you open a new place.
The lunch deal is great, a ¥2000 tempura dendon, soup and tea. Delicious, filling and fast.
I need to go back for the Omakase evening menu to see the full skill on display. Less
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- Gerhard Huber added a new meal Dinner at 波濤 Hatou at Hato (波濤)
Second visit at Hatou. The Young chef and his even younger team convince. The otsumami are excellent, the chef changed some of the dishes to give us something different from the last visit.
The nigiris are well formed and the shari good seasoned. Outstanding pieces were the aji, the tori-gai and the ebi.
It is a joy to watch them work, they have... More
Second visit at Hatou. The Young chef and his even younger team convince. The otsumami are excellent, the chef changed some of the dishes to give us something different from the last visit.
The nigiris are well formed and the shari good seasoned. Outstanding pieces were the aji, the tori-gai and the ebi.
It is a joy to watch them work, they have fun as a team while being super professional. No details gets overlooked and the need of the guest is Alok ist anticipated.
I had to rebook it. It is getting harder, so get in line.
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- Gerhard Huber added a new meal Lunch at Warito at Warito (和利道)
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- Gerhard Huber added a new meal Dinner at SAN TORA at SAN TORA (三ん寅)
Miso ramen like in Sapporo, the chef actually worked there before opening the place in Tokyo.
The noodles very eggy and with a slight curle.
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- Gerhard Huber added a new meal Lunch at Arai (鮨 あらい) at Sushi Arai
High end Sushi Arai has two counters. The side counters is manned (or in this case womanned) by the head apprentice of the head chef. You get the same fish, same preparation and shari, but obviously a different nigiri forming personality. Mei Kogo is one of the very few female sushi chefs in a high end shushiya in Japan. This is because of this absurd... More
High end Sushi Arai has two counters. The side counters is manned (or in this case womanned) by the head apprentice of the head chef. You get the same fish, same preparation and shari, but obviously a different nigiri forming personality. Mei Kogo is one of the very few female sushi chefs in a high end shushiya in Japan. This is because of this absurd myth that females have not the correct body temperature for forming the nigiri. Not only did she manage to become the head apprentice but she will soon be headlining her own sushi restaurant in Ginza. Apparently there are more than 1200 sushi restaurants in Ginza, so competition is fierce.
Based on this meal I am sure she is going to be successful. She has a flawless technique and a gently touch when forming the nigiris. Her shari changes during the meal as the oilier fishes get served the shari has less acidity. A very balanced combination. Good luck to her. Less
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