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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 Lunch at 手打ち蕎麦 たがた Tagata at 手打ち蕎麦 たがた Tagata
Excellent soba place for Jyuwari Soba. This the version of soba without any binding agent. Sometimes this soba, even when cut very thinly, can become dry and crumbly. Not this one, very smooth with a little bite to it. As a nice aside, they give you a salt stone to grind your own fine salt to be used with the tempura or the soba.
Fast, delicious and... More
Excellent soba place for Jyuwari Soba. This the version of soba without any binding agent. Sometimes this soba, even when cut very thinly, can become dry and crumbly. Not this one, very smooth with a little bite to it. As a nice aside, they give you a salt stone to grind your own fine salt to be used with the tempura or the soba.
Fast, delicious and great value. Less
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- Gerhard Huber added a new meal Lunch at Paul Bocuse at Paul Bocuse
I cannot believe that I write this, 6 years ago I was at Bocuse and it was a complete disaster. I ordered all the dishes which he his famous for and created for various French presidents. One worse than the other.
This time we were guided by Monsieur Pipala, the Directeur de Restaurant and ordered 2 starter and 4 main courses for two people which... More
I cannot believe that I write this, 6 years ago I was at Bocuse and it was a complete disaster. I ordered all the dishes which he his famous for and created for various French presidents. One worse than the other.
This time we were guided by Monsieur Pipala, the Directeur de Restaurant and ordered 2 starter and 4 main courses for two people which we shared so each could sample 6 plates.
The food which then arrived was the epitome of classic French food. The foie gras (upper left) flawless with not the tiniest vein in it and a perfectly clean cut, the Rouget with super thin potatoes on top cooked to perfection, the sauce instant addiction and the Dover sole with prefect consistency. We also had the Poulet de Bresse and the famous pigeon dish.
Of course this indulgence with all those buttery sauces comes at the price of knocking you off the socks. Rarely in the last few years have I felt so full after a lunch.
Nevertheless once in a while it is great to go back in time and go for it. And so should you. Less
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- Gerhard Huber added a new meal Dinner at HAJIME (ハジメ) at HAJIME
Second meal at Hajime. French technique with Japanese ingredients. The technique shows the engineering background of the Chef without loosing its soul. Some very flavourful dishes, beautiful presented and enhances with some nice effects like dry ice smoke enclosing the table.
The signature dish, his salad loaded with ingredients gets served on two... More
Second meal at Hajime. French technique with Japanese ingredients. The technique shows the engineering background of the Chef without loosing its soul. Some very flavourful dishes, beautiful presented and enhances with some nice effects like dry ice smoke enclosing the table.
The signature dish, his salad loaded with ingredients gets served on two plates instead of the large communal.
My favourite this time was the tilefish with broccoli and dill and the abalone with cauliflower. Both dishes perfectly calibrated with a flawless execution and wonderful flavours combination. One was tempted to order an encore.
Fantastic place, definitely worth a visit if one wants to eat French Fusion. Less
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Marugame in the Kagawa prefecture not only has one of the 12 original Japanese castles left but is also famous for its Udon. Udon noddles are made out of wheat like most ramen noodles, but are thicker, springy and get served with a very light broth. Usually one does not add a lot of toppings as the noodle by themselves do the job of filling you up while... More
Marugame in the Kagawa prefecture not only has one of the 12 original Japanese castles left but is also famous for its Udon. Udon noddles are made out of wheat like most ramen noodles, but are thicker, springy and get served with a very light broth. Usually one does not add a lot of toppings as the noodle by themselves do the job of filling you up while being really easy on the stomach.
Now here is this place in the middle of nowhere with a staggering Tabelog rating of 4.02(!) which can only be described as a shed. (There is one other place close with a slightly higher rating (4.04) which is so remote that neither Google nor Apple give you options to get there using public transportation).
Udon gets served in a self-service style. One first decides on the amount of noodles which get prepared freshly for you. Then you wander over to the counter where you add the broth to your noodles. Lastly you pick the toppings, maybe some tempura or just chives and an onsen egg. Then you find yourself a seat either outside or inside (does not make much difference as there is shade outside and no AC inside). Once seated you start slurping and instantaneously forget about any trouble you might have in your “normal” life. The soothing smoothness of the udon noodles, paired with the broth and an onsen egg will wipe your mind, give you pleasure and peace.
Only in Japan where you can easily spend €500 for a high-end meal you get fed deliciously for less €5 (¥550), this is no typo. You go home and start believing again. Less
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- Gerhard Huber added a new meal Dinner at トリットリアバンブー at こおり屋bambu
Interesting yakitori which doubles up as a Kagitori place during the day.
Very tasty and some interesting pieces of inner organs.
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- Gerhard Huber added a new meal Dinner at Mekumi (すし処 めくみ) at Sushidokoro Mekumi
Another meal at Mekumi-san. Truly one of the best sushi restaurants in Japan. The skill and determination of Mekumi-San is unparalleled. This time we only got two raw nigiri and thereafter only cooked ones. There are no pictures as he asked us to eat them quickly and not waste time making pictures. So no pictures, only great tast memories.
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- Gerhard Huber added a new meal Lunch at Cave de K at Cave de K
Arguably one of the best wine bars in Japan and by extension in the world.
I might say this because I had the Alain Robert 1988 Blanc de Blanc. This is my second bottle I am drinking and it confirmed that this is the best champagne I have ever had!
Their club sandwich and Wagyu Katsu Sandwich are simply outstanding too.
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- Gerhard Huber added a new meal Lunch at La Bastide de Capelongue at La Bastide
A little bit under the radar place. In the Hills above the Mediterranean. Light cuisine with great flavors.
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- Gerhard Huber added a new meal Dinner at Nakamura (なかむら) at Nakamura (なかむら)