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travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
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- Gerhard Huber added a new meal Lunch at 175 ° DENO Dandan Noodles at 175° DENO
Super spicy tantanem ramen. If you do not go too far, the numbing effect is quite pleasant.
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- Gerhard Huber added a new meal Dinner at Suyama (壽山) at Suyama (壽山)
Kyoto in Sapporo. This places exhaled everthing you expect from a high end Kaiseki place there. The counter, made out of cherry wood, the open kitchen which is unique island to house the three donabes and the binchotan grill and the second island for the finishing matcha tea preparation, everything is well thought out and designed.
Hideto Takahashi,... More
Kyoto in Sapporo. This places exhaled everthing you expect from a high end Kaiseki place there. The counter, made out of cherry wood, the open kitchen which is unique island to house the three donabes and the binchotan grill and the second island for the finishing matcha tea preparation, everything is well thought out and designed.
Hideto Takahashi, the Chef, changes the menu monthly depending on the seasons and sources most of it locally.
The menu was a traditional 12 course kaiseki meal with some true highlights, the grill fish was a Nodoguro (black throat sea perch), sometimes also called Akamutsu. Gently grilled, just served with a sudachi and the tip of one asparagus. Excellent. The main course was the hot pot with wild bear and sancho peppers, which are in season and always create a wonderful flavour and slightly numbing feeling on the palate.
A wonderful meal paired with perfect omotenashi. Less
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- Gerhard Huber added a new meal Lunch at Kokyuu (弧玖) at Kokyu (弧玖)
Formal Kaiseiki in the north of Kyoto. The food is well sourced and perfectly executed but it does not touch you. Point in case is the dessert, a Creme Brulee served with a melon and a strawberry. How did this dish find its way into a traditional Japanese omakase meal?
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- Gerhard Huber added a new meal Dinner at 二条 やま岸 Nijo Yamagishi at Nijo Yamagish
The sister restaurant of Yamagishi, it is run by a husband and wife team and serves a more casual Kaiseki version combined with hot pot. The ingredients for the hot pot change with the season, we had the beef. The execution is excellent and the dashi for the hot pot one of the best I have had.
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A light chicken shio broth with thin noodles and very generous chashu, slices of pork and chicken.
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Cloudy tonkotsu broth with thin noodles and chives topping. Not to thick and too salty. Delicious. Order the fried chicken on the side and enjoy the free rice in three sizes with it
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- Gerhard Huber added a new meal Dinner at Tan (丹) at Tokumaru
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- Gerhard Huber added a new meal Dinner at niitome (にい留) at Tempura Niitome
Second meal in as many weeks at the Master of Tempura. Slightly changed dishes, same mastery.
One needs to go there to understand what I mean.
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- Gerhard Huber added a new meal Lunch at La-cime at La Cime (La Cime)
Back at one of my favourite French fusion places. Great meal again with fantastic dishes. Seasonal vegetables and ingredients sourced from the Amami Island where the Chef is from.
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- Gerhard Huber added a new meal Dinner at てんぷら 小野 Tempura Ono at Tempura Ono