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 Lunch at Nishikawa (祇園 にしかわ) at Gion Nishikawa
Traditional Kaiseki in the midst of Gion. Seasonal ingredients from all over Japan, plated beautifully and with great precision. The tempura dish with a fragrant Fuginoto (butterbur sprout) was exceptional.
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- Gerhard Huber added a new meal Dinner at Shinohara (銀座 しのはら) at Ginza Shinohara
Chef Shinohara opened his namesake restaurant 4 years ago and shot like a rocket to Tabelog Gold level in four years. He excels in a creative cuisine presented very aesthetically. His flavours are restrained but this subtlety brings out the best of the main ingredient.
His signature dish, the suppon or softshell turtle, gets marinated, grilled on... More
Chef Shinohara opened his namesake restaurant 4 years ago and shot like a rocket to Tabelog Gold level in four years. He excels in a creative cuisine presented very aesthetically. His flavours are restrained but this subtlety brings out the best of the main ingredient.
His signature dish, the suppon or softshell turtle, gets marinated, grilled on the Binchō-tan grill, re-marinated and charred one more time on the grill. The result is extraordinary. I have been told by regulars that the suppon is always on the menu but always different.
The Hassun (八寸), the decorative course, which sets the seasonal theme, was given the season decorated with Sakura in full bloom. Very beautiful and full of little tasty discoveries. There must have been at least 12 different little bits on it.
Some dishes are pure genius. Proof by example is his Monaka (最中). Normally a sweet dish made out mochi and filled with bean jam, gets served here with foie gras and a whisky jelly. This very unlikely pairing works extraordinarily well. Other Chefs also fill monaka with foie gras (like the famous Den in Tokyo), but I cannot recall ever having had a pairing with whisky.
Of course we had some Take 竹 (bamboo), sourced from Kyoto and dug out from almost 2 meters in the ground. Served on various dishes as a side, but prominently featured on the Gohan (御飯), the rice dish. A crunchy texture, warm in the core but still very juicy, simple perfection.
The main event was the hairy lobster on the counter during the meal alive, then cut apart, cooked and served in a wonderful dashi.
The restaurant is counter seating, 11 seats, with clean wooden lines and beautiful dinnerware.
I would gladly recommend this restaurant to anybody, however compared to some of its peers in Ginza, it is an unbelievable value for money. Less
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- Gerhard Huber added a new meal Dinner at Tenzushi Kyomachi (天寿し 京町店) at Ten Zushi Kyo Cho Ten (天寿し) with Grace Chen and Jason Wang
Back at the friendly giant of Kyushu style sushi. The quality of his fish, the creativity of his design and the perfection of his execution is unparalleled. The Kyushu style invented by his father especially suits me as it replaces mostly shou with citrus flavours.
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Amamoto is a cult sushi temple in Tokyo. Amamoto’s father runs a Yatai (street food stall) on the Nakasu Island.
It is great fun to have some tempura late at night while chatting with the other dinners. Amamoto-san (the father) is very funny and serves you delicious food.
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- Gerhard Huber added a new meal Dinner at Sakai (鮨 さかい) at Sushi Sakai (鮨 さかい)
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- Gerhard Huber added a new meal Dinner at 鶏と肴 フルヤ Furuya at Furuya
Fantastic Yakitori which serves parts of a chicken which nobody has heard of and those pats sometimes even raw.
Great execution and flavourful seasoning.
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- Gerhard Huber added a new meal Lunch at Tsukimitei at Tsukimitei
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- Gerhard Huber added a new meal Dinner at NanaKamado at 菜菜かまど Nanakamado
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5th anniversary meal. The Kimiya brothers get better and better. Their unique mixture of sushi and Kaiseki breaks up the sequence of the meal and has an amazing effect on the palate. The sourcing is mostly local, the combine great flavours with excellent execution.
It is no surprise that the restaurant is booked almost a year ahead. Count yourself... More
5th anniversary meal. The Kimiya brothers get better and better. Their unique mixture of sushi and Kaiseki breaks up the sequence of the meal and has an amazing effect on the palate. The sourcing is mostly local, the combine great flavours with excellent execution.
It is no surprise that the restaurant is booked almost a year ahead. Count yourself lucky when you get a reservation. Less
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- Gerhard Huber added a new meal Dinner at En (燕) at en
One of the many reasons I love Japan, you go to a local izakaya, you order off the daily menu and you get food, which is not only tasty, skilfully assembled and perfectly executed. You get food which is innovative and creative and of incredible value considering the quality you get.
En, close to the station, serves all of this and then more.
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