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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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Restaurants
- Gerhard Huber added a new restaurant list My favourite restaurants - Robbie Swinerton
The Japan Times food critic and author of Tokyo Food File (https://www.japantimes.co.jp/tag/robbie-swinnerton/)
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A super formal, super traditional (and super expensive) restaurant on the banks of the river Sai with only private rooms. As it was in season they offered a special snow crab menu which dominated most of the courses.
It was good not of the quality of other places in Kanazawa which serve you the same at a much lower price. However, the Japanese hospitality... More
A super formal, super traditional (and super expensive) restaurant on the banks of the river Sai with only private rooms. As it was in season they offered a special snow crab menu which dominated most of the courses.
It was good not of the quality of other places in Kanazawa which serve you the same at a much lower price. However, the Japanese hospitality is at its best and most likely appeals to a lot of business dinners where money is not an object. Less
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Great Ramen place with a clear not to heavy broth made out of various ingredients, mostly katsuo, niboshi, scallops, chicken, kombu and vegetables.
The noodles are on the thin side and fully cooked but add nicely to the whole falvour. The cashu is pork and excellent.
Description by the Beast:
One of the highest ranked shops in the Kanazawa area.... More
Great Ramen place with a clear not to heavy broth made out of various ingredients, mostly katsuo, niboshi, scallops, chicken, kombu and vegetables.
The noodles are on the thin side and fully cooked but add nicely to the whole falvour. The cashu is pork and excellent.
Description by the Beast:
One of the highest ranked shops in the Kanazawa area. Kagura's soup is made from 15 core ingredients, including katsuo, niboshi, scallops, chicken, kombu and vegetables. The chickens are a special breed sourced from the nearby Noto Peninsula. The noodles are made from a blend of three types of flour. The bowls are topped with pork shoulder and leg chashu. No MSG. The master recommends eating the bowl at a gentle pace, as the flavor of the soup comes out and changes as the soup cools. This is a shop where attention to detail is essential. Surely one of the area's finest. Less
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Seijiro Koizumi is a tempura master and cooks in his little restaurant in a residential street in Kanazawa.
His batter is very light and sometimes barely visible, but very tasty. Some of his creations are very good.
The seaweed combination with uni and shima evi topped with caviar is a sensational combination. Just imaging the sweetness and softness... More
Seijiro Koizumi is a tempura master and cooks in his little restaurant in a residential street in Kanazawa.
His batter is very light and sometimes barely visible, but very tasty. Some of his creations are very good.
The seaweed combination with uni and shima evi topped with caviar is a sensational combination. Just imaging the sweetness and softness of an uni combined with crispness and saltiness of a fried seaweed!
The shirako which he wraps into a leaf becomes a soft emulsion which enwraps your palate with umami.
The orange at the end of the meal was one of the best I have eaten in my life, sweet, juice without any astringency. Less
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- Gerhard Huber added a new restaurant list Tokyo's most affordable Michelin-starred restaurants
Selected by Claire Williamson for the Japan Times
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- Gerhard Huber added a new meal Dinner at Sushijin (鮨人) at Sushijin
When you enter this sushi restaurant which looks like an old school place you know that this place is different. The Chef Izumi Kimura is not shaven like most or all sushi chefs but has long hair, maybe even rasta dreadlocks hidden by his chef head. Once he gets going he offers a very warm hospitality and tells you his story. Apparently I took him 10... More
When you enter this sushi restaurant which looks like an old school place you know that this place is different. The Chef Izumi Kimura is not shaven like most or all sushi chefs but has long hair, maybe even rasta dreadlocks hidden by his chef head. Once he gets going he offers a very warm hospitality and tells you his story. Apparently I took him 10 years and three unsuccessful attempts as a self taught sushi chef to create a sustainable business. When I was there for the early 6pm shift, I was the only guest but he told me that at 815 he will have 12 guests. Of course this was great for me as there were 3 chefs for the sole dinner and we had plenty of time to discuss in detail all dishes.
Chef Kimura sources most of his fish from the depth of Toyama bay and creates some truly innovative courses. He freely admits that he froze one ebi dish for 2 days in order to change the texture to his liking. His slow cook Spanish mackerel is unlike anything I have eaten before. If you want he will pour you for most dishes another special sake which he believes goes especially well with the nigiri.
An extraordinary meal in a very special place served by a truly unique person. Less
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- Gerhard Huber added a new meal Dinner at D.O.M. at D
Stiunning room, glass box kitchen, cuisine which tries to incorporate unusual ingredients for all off Brazil. Sometimes it comes across as trying too hard to incorporate something special. But still very tasty.
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- Gerhard Huber added a new meal Lunch at Eel Mitsuru at Unagi no Mitsuru (うなぎの美鶴)
Fantastic unagi place about one hour from Kagoshima. First a train ride, then a half hour walk from the train station. When I arrived shortly after 11am, the car park was full and the list at the entrance was already filling the entire first page.
Luckily my concierge managed to get me a reservation, so I did not really have to wait, as the friendly... More
Fantastic unagi place about one hour from Kagoshima. First a train ride, then a half hour walk from the train station. When I arrived shortly after 11am, the car park was full and the list at the entrance was already filling the entire first page.
Luckily my concierge managed to get me a reservation, so I did not really have to wait, as the friendly lady instantaneously spotted me and recognised me as Huber-san, easier than it seems, as I was the only gaijin around.
It is a pity that I was not allowed to film this, but inside the building is an eel killing factory.
The farmed fresh water eels are taken out of wide buckets though which fresh water is constantly circulated, the Master of the House puts a spike like an ice pick through their heads, slices them open and puts skewers through them. They are then grilled on a Japanese grill until ready and served to the customer who sits on a counter looking into the kitchen watching how his/her eel gets transformed from life animal to eating delicacy.
The final product is spongy in texture but full of umami with a slight sweetness to it. Together with the rice a great combination.
What a pleasure which you can buy for Y2,700 or even less! Less
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- Gerhard Huber added a new restaurant list My favourite restaurants - Andy Hayler
food critic and the first man who has been to all the 3 Michelin star restaurants in the world.
https://www.andyhayler.com/
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