About
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 CARMEN at CARMEN
Chef Jérôme Quilbeuf, a culinary artist born in Paris in 1977, has established himself as a prominent figure in the international gastronomy scene. His journey, which began after graduating from a culinary institute in Paris, led him to Barcelona, where he honed his skills at the Hotel Hilton and later at Restaurant Sant Pau Carme Ruscalleda. His... More
Chef Jérôme Quilbeuf, a culinary artist born in Paris in 1977, has established himself as a prominent figure in the international gastronomy scene. His journey, which began after graduating from a culinary institute in Paris, led him to Barcelona, where he honed his skills at the Hotel Hilton and later at Restaurant Sant Pau Carme Ruscalleda. His tenure at Sant Pau in both Spain and Tokyo, where he served as the executive chef, earned him accolades and Michelin stars, marking him as a pivotal figure in the evolution of modern Spanish cuisine.
In 2016, Quilbeuf ventured into entrepreneurship with the opening of his own restaurant, Nonna Maria, in Barcelona. His culinary approach, deeply influenced by his experiences in Japan, is characterized by a fusion of Spanish and Japanese styles, focusing on simplicity, healthiness, and the use of local ingredients. This philosophy is evident in his involvement with the COOK JAPAN PROJECT, where he brought together world-class chefs to create unique dishes using Japanese ingredients.
Quilbeuf's latest venture in Tokyo's Azabudai district is a testament to his versatility and commitment to culinary innovation. The restaurant, a new hotspot in the city, offers a diverse menu that ranges from Spanish classics to Peru-inspired ceviche dishes. Guests have the option to choose from an a-la-carte menu or select from three different menus priced between ¥4000 to ¥8000. The dishes are not only tasty and well-plated but also served promptly, making it an ideal spot for a quick, yet sophisticated lunch experience.
This establishment reflects Chef Quilbeuf's signature style, blending global influences while maintaining a strong foundation in traditional Spanish cooking. The restaurant's dynamic menu and elegant presentation encapsulate Chef Quilbeuf's journey through the culinary world, showcasing his dedication to bringing diverse culinary experiences to the forefront. Less
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- Gerhard Huber added a new meal Dinner at Nikuryori Oka at Nikuryori Oka
Nikuryori Oka, located in the historic Gion district of Kyoto, is a restaurant that offers a unique and exceptional dining experience, focusing primarily on beef dishes, particularly A5 marbled Wagyu beef.
The cuisine at Nikuryori Oka centers around steak from aged beef, carved from the bone just before cooking. The restaurant offers a dining experience... More
Nikuryori Oka, located in the historic Gion district of Kyoto, is a restaurant that offers a unique and exceptional dining experience, focusing primarily on beef dishes, particularly A5 marbled Wagyu beef.
The cuisine at Nikuryori Oka centers around steak from aged beef, carved from the bone just before cooking. The restaurant offers a dining experience where guests can choose from three varieties of Wagyu beef for both lunch and dinner. These varieties are carefully cooked over charcoals, with specific methods and timing adjusted based on the beef's origin, age, and extent of aging.
The menu at Nikuryori Oka is diverse and carefully curated. It begins with an appetizer of seasonal ingredients, followed by a consommé made from organically farmed beef, and a hassun dish featuring fresh seafood and vegetables. The meal progresses through various beef dishes, including Omi beef from Shiga Prefecture and a beef cutlet, before culminating in the main course of chargrilled steaks. The meal ends with a traditional rice dish and, in summer, a dessert featuring Miyazaki mango.
The restaurant's focus on quality ingredients is evident. It sources A5 marbled Wagyu, lean meat, and Gibeef – a rare variety of organic beef from cattle that graze freely in Hokkaido's vast pastures. The beef is supplied by Yoshinobu Shinho, head of Sakaeya butcher shop, known for his expertise in aging and sourcing the best Wagyu across Japan. Some of his dishes are as good as it gets, for example the steak tartare. Before the seasoning the meat, he stir-fry the onions and beef fat together to raise the temperature. The dish then gets finished with soy-sauce, olive oil and salt. It gets served a slightly lower than body temperature to have a cool feeling on the palate. His sirloin Katsu-Sando is one of the best I have eaten in Japan. Delicious, juicy and luscious. Perfectly cooked it melts in the mouth and conveys a sense of luxuriousness, richness, and sensory pleasure. The main course Omni Beef from Shinho-san has been dry aged for 20 days, but still feels very fresh and has the typical smell of an Omni beef.
Owner and chef Yoshitaka Oka has an extensive culinary background. After learning Italian cuisine in Italy, he returned to Japan and opened his own Italian café and restaurant in Shiga in 1996. Chef Oka's journey led him to focus exclusively on steak restaurants, particularly aged beef, culminating in the establishment of Nikuryori Oka.
The restaurant's intimate setting, with seating for up to 10 guests at the counter, offers a view of the kitchen and a traditional Japanese garden. This setting, combined with Chef Oka's dedication to his craft, makes Nikuryori Oka a destination for those seeking an exceptional Wagyu beef experience.
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Kasahara is arguably one of the best yakitori restaurants in Tokyo and by extension in the world. Kasahara only uses the Takasaka Chicken and his expert execution makes it unbelievable combination. Highly recommendable.
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Takasaka Chicken, created by Hideki Takasaka, embodies a fusion of traditional values and modern innovation.... More
Kasahara is arguably one of the best yakitori restaurants in Tokyo and by extension in the world. Kasahara only uses the Takasaka Chicken and his expert execution makes it unbelievable combination. Highly recommendable.
No photo and SM policy.
Takasaka Chicken, created by Hideki Takasaka, embodies a fusion of traditional values and modern innovation. Born from a passion for organic agriculture and a desire to produce the world's finest chicken, Hideki's journey started with zero knowledge in poultry farming. His approach was data-driven, focusing on feed design and the breeding environment. Notably, the liver of Takasaka Chicken is acclaimed for its flavor, enhanced by a meticulously balanced diet. This chicken is exclusive, supplied only to select restaurants. The Takasaka farm's philosophy integrates age-old wisdom with new-age agricultural techniques, symbolizing a unique perspective in poultry farming.
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Sushi Kibatani in Kanazawa, Japan, is a renowned restaurant specializing in Hokuriku sushi, led by Chef Mitsuhiro Kibatani. The chef, a native of Toyama, has a deep love for the Hokuriku region and aims to create a unique sushi style that showcases the exceptional quality of local seafood. The restaurant also emphasizes local craftsmanship, featuring... More
Sushi Kibatani in Kanazawa, Japan, is a renowned restaurant specializing in Hokuriku sushi, led by Chef Mitsuhiro Kibatani. The chef, a native of Toyama, has a deep love for the Hokuriku region and aims to create a unique sushi style that showcases the exceptional quality of local seafood. The restaurant also emphasizes local craftsmanship, featuring sake, pottery, and kitchen tools made in the Ishikawa and Toyama prefectures.
The restaurant is situated in Hikosomachi, a charming area near the Asano River with a rich cultural history that dates back to the Edo Period. This part of the city is known for its old samurai residences and picturesque surroundings.
Chef Kibatani's journey to becoming a sushi chef began in Tokyo's Tsukiji fish market, followed by training at Yoshiura in Funabashi and Ginza Sushi Aoki in Tokyo. He returned to Toyama, where he built his reputation as a catering sushi chef before opening his own restaurant in Kanazawa in 2016. His approach to sushi is minimalist, focusing on the inherent qualities of the fish. The omakase menu typically includes 7-8 appetizers and 14-15 pieces of sushi, with each dish carefully prepared to highlight the flavors of the season. Less
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Sushi Jin, once a renowned sushi destination in Toyama led by self-taught chef Izumi Kimura, has transformed following challenges, particularly during the pandemic. Kimura, known for his meticulous preparation starting at midnight, adapted by closing his original restaurant and opening a stand-up sushi establishment in central Toyama. This new venture... More
Sushi Jin, once a renowned sushi destination in Toyama led by self-taught chef Izumi Kimura, has transformed following challenges, particularly during the pandemic. Kimura, known for his meticulous preparation starting at midnight, adapted by closing his original restaurant and opening a stand-up sushi establishment in central Toyama. This new venture offers a quicker, more casual dining experience with competitively priced nigiri sets and an omakase option reminiscent of his former menu. Signature dishes remain, with an innovative twist like blue cheese-based chawanmushi. The experience is streamlined with paired nigiri servings, and the extensive selection of Masuizumi sakes continues to complement the sushi perfectly. Ideal for a swift yet upscale sushi experience in Toyama. Less
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- Gerhard Huber added a new meal Dinner at Tsubaki at Tsubaki
季節料理 つばき in Kanazawa, stewarded by Chef Akiyoshi Komura, is a haven for traditional Kaiseki cuisine with a refined edge. Nestled in a tranquil, traditional Japanese setting, the restaurant offers a constantly evolving menu. Signature dishes include Inoshishi (wild boar) spare ribs, known for their delectable taste, and Kuma (bear) featured... More
季節料理 つばき in Kanazawa, stewarded by Chef Akiyoshi Komura, is a haven for traditional Kaiseki cuisine with a refined edge. Nestled in a tranquil, traditional Japanese setting, the restaurant offers a constantly evolving menu. Signature dishes include Inoshishi (wild boar) spare ribs, known for their delectable taste, and Kuma (bear) featured in both nabe (hot pot) and Udon, each dish bursting with umami and flavor. The place provides an excellent sake selection at ¥800 per unit, enhancing the culinary journey. The experience is made more intimate with a policy against photography and social media sharing, maintaining the dining's exclusive atmosphere. Less
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- Gerhard Huber added a new meal Lunch at Café Madame Leroy at Café Madame Leroy
Nice French Cafe with cheap and tasty lunch options. Good place to practice your French.
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- Gerhard Huber added a new meal Dinner at An Di at An Di
An Di in Tokyo is a Vietnamese bistro that stands out for its innovative fusion of traditional Vietnamese dishes with Japanese ingredients. The brainchild of Chef Chihiro Naito, formerly of the two-Michelin-starred L’Effervescence, An Di presents a unique dining experience. Its seasonal menu features items like rice paper rolls filled with fresh herbs... More
An Di in Tokyo is a Vietnamese bistro that stands out for its innovative fusion of traditional Vietnamese dishes with Japanese ingredients. The brainchild of Chef Chihiro Naito, formerly of the two-Michelin-starred L’Effervescence, An Di presents a unique dining experience. Its seasonal menu features items like rice paper rolls filled with fresh herbs and a signature tea leaf salad. This salad is a blend of fermented Japanese tea leaves, nuts, and various vegetables, highlighting the restaurant's commitment to using local produce.
Particularly notable is An Di's wine menu, intelligently categorized by flavor profiles, offering perfect pairings for its dishes. For instance, a German Riesling might accompany the tea leaf salad, enhancing its complex flavors. The interior combines an industrial and rustic vibe, creating a lively atmosphere in a small yet vibrant space with limited seating.
Open for dinner most days and lunch on weekends, An Di is a culinary gem in Tokyo's Shibuya district. Its thoughtful fusion of flavors and attentive wine pairings make it a must-visit for those seeking an unconventional Vietnamese culinary experience in Japan. Advance reservations are recommended due to the restaurant's popularity and cozy size. Less
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- Gerhard Huber added a new meal Lunch at La Brianza at La Brianza
Upmarket Italian restaurant with an incredible lunch deal, ¥3,000 for the menu, half the dinner price.