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travels for friends, food and wine - in exactly this order
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San Sebastian, Spain
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July 21
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Spacious ramen shop with a variety of offerings. I went for the tantanmen loaded with everything which meant Chashu, egg and loads of extra toppings.
Very tasty broth and excellent texture. The noodles are special order, thin with a little remaining bite. One can add spicy sesame oil if the spice level is not enough.
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- Gerhard Huber added a new meal Breakfast at Cafe Tamon at Cafe Tamon
The eggs Benedict from this places in Higashi Chaya are just out of this world. Airy, light but super tasty
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- Gerhard Huber added a new meal Dinner at Kataori (片折) at Kataori
First visit in the summer at Kataori. I was looking forward to eat the seasonal vegetables and seafood. As always Chef Takuya Kataori did not disappoint. His skills and palate is remarkable. Only established in 2018 he is now ranked just behind Ogata in Kyoto in the #2 spot for kaiseki restaurants in all of Japan. Even more remarkable is the fact that... More
First visit in the summer at Kataori. I was looking forward to eat the seasonal vegetables and seafood. As always Chef Takuya Kataori did not disappoint. His skills and palate is remarkable. Only established in 2018 he is now ranked just behind Ogata in Kyoto in the #2 spot for kaiseki restaurants in all of Japan. Even more remarkable is the fact that he spent his entire career in Kanazawa and was never trained in Kyoto or Tokyo. His dedication to source the best ingredients is incredible. He built his own supply chain and constantly interacts with the fishermen and farmers who supply him in order to improve an already outstanding process.
Besides his vegetable dishes the main attraction this time was the torigai (鳥貝 / Japanese Cockle) which very ever so gently grilled on the Binchō-tan grill. His dashi is not special for the season but made of one year old katsuobushi can easily compete with the best dashi in Kyoto.
One of the side effects of Chef Kataori being as good as he is, the reservations are becoming almost impossible. Less
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The chef here trained at the famous spicy ramen shop near Kanda Station. The soup is very rich, smells and taste a little like a curry. The noodles are in the thin curly side and well but not overcooked. Toppings are bean sprouts, pork chashu and cilantro.
Great ramen.
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- Gerhard Huber added a new meal Dinner at Ecriture at Ecriture
Excellent meal at Ecriture.
Lots of great ingredients with loads of luxurious components.
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- Gerhard Huber added a new meal Dinner at Takamitsu (鮨 尚充) at Sushi Takamitsu
Takamitsu Yasuda loves luxury. Whereas other chefs keep their fish in a humble wooden box, he keeps it in Louis Vuitton cases in his counter. He also focuses on sea urchin and fat tuna. So if you like this you are in for a treat. We had seven different sea urchins from various parts of the country and parts of the fatty tune sourced, of course, from... More
Takamitsu Yasuda loves luxury. Whereas other chefs keep their fish in a humble wooden box, he keeps it in Louis Vuitton cases in his counter. He also focuses on sea urchin and fat tuna. So if you like this you are in for a treat. We had seven different sea urchins from various parts of the country and parts of the fatty tune sourced, of course, from Yamayuki with a weight of 158kg.
His style of nigiri is restrained, serving smallish pieces, not overly seasoned and the rice being of low acidity.
He and his four assistants give you an impeccable service and together with their hospitality it will from a really great evening. Less
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- Gerhard Huber added a new meal Dinner at Gion Kida (祇園 きだ) at Gion Kida (祇園 きだ)
Casual place with a decent wine list. Go with a group and share the plates.
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- Gerhard Huber added a new meal Dinner at Ca sento (カセント) at Cà sento
Third visit of Ca'Sento.
Inspired by his stay at Ca'Sento in Valencia, my favourite restaurant there during the Feria, which sadly closed in 2012, Shinya Fukumoto cooks an independent cuisine with hints of his Spanish training.
He starts the dinner with small plates which mix Japanese and Spanish flavours, ingredients and recipes. There is a... More
Third visit of Ca'Sento.
Inspired by his stay at Ca'Sento in Valencia, my favourite restaurant there during the Feria, which sadly closed in 2012, Shinya Fukumoto cooks an independent cuisine with hints of his Spanish training.
He starts the dinner with small plates which mix Japanese and Spanish flavours, ingredients and recipes. There is a plate with katsuo on a very traditional Japanese sauce and another one with boquerones in olive oil.
The mains were all very solid but the outstanding dish was the arroz meloso, cooked in a traditional donabe. When served it had a lot of soup but as the residual heat of the donabe changes the consistency of the rice the liquidity almost disappeared. Superb!
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- Gerhard Huber added a new meal Dinner at Ca sento (カセント) at Cà sento
A return visit to one of my favorite Spanish-Japanese fusion restaurant in Kobe.
I have been for the first time in 2015, five years ago and therefore was able to witness the development of this young talented Chef.
His food became simple, more focused and reduced. Point in case is the serving of the botan ebi. Slightly pickled after steaming it... More
A return visit to one of my favorite Spanish-Japanese fusion restaurant in Kobe.
I have been for the first time in 2015, five years ago and therefore was able to witness the development of this young talented Chef.
His food became simple, more focused and reduced. Point in case is the serving of the botan ebi. Slightly pickled after steaming it for a short period, Fukumoto-san serves it then just like this. Not one another morsel of other food.
One need to admire the courage to do this. Less
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Great place to eat maze-soba. Maze-soba is a soupless version of a tantanmen which is a kind of spicy Chinese ramen with mincemeat topping. Here they Include 20 different spices and there is a choice of five spice levels.
They also sell Karaage, the fried chicken, which was very succulent and juicy.
To drink they have five craft beer in offer.
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