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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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Mail order take out from the famous Tokuyamazushi restaurant in Shiga. The logistics of the Japanese take out is simply mind blowing, You call up, they deliver the next morning, you pay at the door and then you prepare your nabe (hot pot) at home. And the taste is unbelievably good. It is almost as good as in the restaurant yourself.
If you have... More
Mail order take out from the famous Tokuyamazushi restaurant in Shiga. The logistics of the Japanese take out is simply mind blowing, You call up, they deliver the next morning, you pay at the door and then you prepare your nabe (hot pot) at home. And the taste is unbelievably good. It is almost as good as in the restaurant yourself.
If you have ver tried it, it is a must. The wild bear, in the dashi with the seasonal sansho peppers is so good tasting, it cannot be beaten. Finish you hotpot with the vegetable and the home made noodles and you will have had a very, very pleasant meal.
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Very dark Shoyu broth with thin noodles and plenty of scallions. The tamagotchi is not cooked but they only put a raw egg on top of the soup. On the tales you find some hot chilli paste which you can use to change the taste after you ate the first half.
Great place which is open all day until late.
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Back at one of my favourite ramen places in Kyoto. This time for the tsukenen.
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Now that lots of restaurants in Japan are offering take-out we thought to give it a try. As we were for lunch in Toyama, we decided to call all in and order from 4 restaurants in three cities:
Yamagishi, Kyoto
Sushi Jin, Toyama
respiracion, Kanazawa
Higashiyama Wakon, Kanazawa.
One word can only describe this experience, unbelievable!
The Japanese... More
Now that lots of restaurants in Japan are offering take-out we thought to give it a try. As we were for lunch in Toyama, we decided to call all in and order from 4 restaurants in three cities:
Yamagishi, Kyoto
Sushi Jin, Toyama
respiracion, Kanazawa
Higashiyama Wakon, Kanazawa.
One word can only describe this experience, unbelievable!
The Japanese have this unparalleled ability to select and create food which tastes well cold. Then they came up with an well thought out beautiful packaging which not only presents the food well but also pairs it in nice little dishes like a hossum dish during a kaiseki dinner. All of this at a super value.
I surely can survive any lock-down with this kind of take out food.
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- Gerhard Huber added a new meal Dinner at Saeki Sushi at Kyoto Saeki
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Fantastic meal at one of the hardest to book restaurants in Kyoto, one of the very few side effects of the Corona crisis.
Very casual, informal, super professional, like a really well oiled engine, the team around Chef Noguchi creates an inspired cuisine which does not seem to follow rules but surely creates indulgence.
The layering of flavours... More
Fantastic meal at one of the hardest to book restaurants in Kyoto, one of the very few side effects of the Corona crisis.
Very casual, informal, super professional, like a really well oiled engine, the team around Chef Noguchi creates an inspired cuisine which does not seem to follow rules but surely creates indulgence.
The layering of flavours is addictive, the creativity of its presentation astonishing and the execution flawless.
Onion with caviar on egg yolk, the saltiness of caviar contrast the sweetness of the onion while the almost red egg yolk binds it all together. Simple and pure it displays the intuitive deep understanding of the context of flavours, textures and temperature. Less
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- Gerhard Huber added a new meal Lunch at Jhad Pul at Jhad Pul
Local Indian place with some astonishingly good vegetable, lamb and chicken curry. If you go for the six star spicy version, it numbs your mouth. You also get reminded the next morning.
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- Gerhard Huber added a new meal Dinner at Den at Den (傳)
Back for the second time in almost as many weeks. The hospitality and great food merits frequent visits. This time, being the world champion of omotenashi, the Japanese are of hospitality, they cooked me the hana-sansho rice in a donabe, one of my favourite variations and only when in season. To top it up they produced another rice with sautéed mushrooms.... More
Back for the second time in almost as many weeks. The hospitality and great food merits frequent visits. This time, being the world champion of omotenashi, the Japanese are of hospitality, they cooked me the hana-sansho rice in a donabe, one of my favourite variations and only when in season. To top it up they produced another rice with sautéed mushrooms. Less
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- Gerhard Huber added a new meal Lunch at 焼肉北都 6条店 at 焼肉北都 6条店
Yakiniku specialising in offal. The places opens at 11pm and closes at 9am. Where else can you find a place like this?
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