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travels for friends, food and wine - in exactly this order
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- Gerhard Huber added a new meal Dinner at Narru at Narru
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- Gerhard Huber added a new meal Dinner at KOMU at KOMU
Komu, the celebrated fine dining restaurant in Munich's Hackenviertel district, offers a culinary experience that is both sophisticated and meticulously crafted. Helmed by the acclaimed chef Christoph Kunz, who has previously earned two Michelin stars at Alois Fine Dining, Komu promises a menu that merges contemporary European, French, and Japanese... More
Komu, the celebrated fine dining restaurant in Munich's Hackenviertel district, offers a culinary experience that is both sophisticated and meticulously crafted. Helmed by the acclaimed chef Christoph Kunz, who has previously earned two Michelin stars at Alois Fine Dining, Komu promises a menu that merges contemporary European, French, and Japanese influences.
The recent menu at Komu exemplifies Kunz's dedication to high-quality ingredients and flawless execution. The eight-course meal, priced at 249 Euros with an additional wine pairing for 129 Euros, begins with Stör (Sturgeon) paired with green tomato and Pimiento, setting a tone of fresh, delicate flavors. Following this, the Kohlrabi with pear and smoked butter offers a subtle blend of sweetness and smoky richness, showcasing Kunz's skill in balancing flavors.
Next, the Kaisergranat (langoustine) with salted lemon and tarragon provides a delightful burst of citrus and herbaceous notes, while the Rotbarbe (red mullet) with peas and ginger continues the journey with a hint of spiciness that complements the natural sweetness of the fish. The menu progresses to heartier dishes with the Alte Kuh (old cow) featuring asparagus and spruce shoots, presenting a robust and earthy profile that stands out as a centerpiece of the meal.
The cheese course, Brin d'Amour with tagetes and melon, introduces a floral and fruity interlude, preparing the palate for the dessert. The final course, Erdbeere (strawberry) with caviar and pandan, is an innovative combination that juxtaposes the familiar sweetness of strawberries with the unexpected brininess of caviar and the aromatic touch of pandan, leaving a memorable impression .
While the ingredients and execution of the dishes are undeniably top-notch, the menu at Komu has been described as somewhat too polished and safe. The dishes, while impeccably prepared, tend to lean towards classic combinations and presentations that, although pleasing, may lack the bold personality and inventive flair some diners seek. This observation highlights a desire for a bit more daring and distinctive character in the offerings, something that might push the boundaries of traditional fine dining.
In conclusion, Komu excels in providing a high-end dining experience with dishes that reflect precision and quality. Chef Christoph Kunz's expertise is evident in every course, making it a must-visit for those who appreciate culinary artistry. However, for diners looking for a more adventurous and personality-driven menu, Komu might feel a bit too polished. Nevertheless, its refined execution and harmonious flavors ensure that it remains a standout in Munich's vibrant gastronomic scene.
Komu, the celebrated fine dining restaurant in Munich's Hackenviertel district, offers a culinary experience that is both sophisticated and meticulously crafted. Helmed by the acclaimed chef Christoph Kunz, who has previously earned two Michelin stars at Alois Fine Dining, Komu promises a menu that merges contemporary European, French, and Japanese influences.
The recent menu at Komu exemplifies Kunz's dedication to high-quality ingredients and flawless execution. The eight-course meal, priced at 249 Euros with an additional wine pairing for 129 Euros, begins with Stör (Sturgeon) paired with green tomato and Pimiento, setting a tone of fresh, delicate flavors. Following this, the Kohlrabi with pear and smoked butter offers a subtle blend of sweetness and smoky richness, showcasing Kunz's skill in balancing flavors.
Next, the Kaisergranat (langoustine) with salted lemon and tarragon provides a delightful burst of citrus and herbaceous notes, while the Rotbarbe (red mullet) with peas and ginger continues the journey with a hint of spiciness that complements the natural sweetness of the fish. The menu progresses to heartier dishes with the Alte Kuh (old cow) featuring asparagus and spruce shoots, presenting a robust and earthy profile that stands out as a centerpiece of the meal.
The cheese course, Brin d'Amour with tagetes and melon, introduces a floral and fruity interlude, preparing the palate for the dessert. The final course, Erdbeere (strawberry) with caviar and pandan, is an innovative combination that juxtaposes the familiar sweetness of strawberries with the unexpected brininess of caviar and the aromatic touch of pandan, leaving a memorable impression .
While the ingredients and execution of the dishes are undeniably top-notch, the menu at Komu has been described as somewhat too polished and safe. The dishes, while impeccably prepared, tend to lean towards classic combinations and presentations that, although pleasing, may lack the bold personality and inventive flair some diners seek. This observation highlights a desire for a bit more daring and distinctive character in the offerings, something that might push the boundaries of traditional fine dining.
In conclusion, Komu excels in providing a high-end dining experience with dishes that reflect precision and quality. Chef Christoph Kunz's expertise is evident in every course, making it a must-visit for those who appreciate culinary artistry. However, for diners looking for a more adventurous and personality-driven menu, Komu might feel a bit too polished. Nevertheless, its refined execution and harmonious flavors ensure that it remains a standout in Munich's vibrant gastronomic scene.
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- Gerhard Huber added a new restaurant list Best restaurants in Paris at a glance By GoodFood
To find innovative, affordable and usually unstuffy dining in the French capital, head to the east of the city.
East is best – the north-east to be precise. Head for the 10th, 11th and 20th arrondissements, just east of the perennially popular but often overpriced Marais district, to find fun and contemporary French food delivered with innovative... More
To find innovative, affordable and usually unstuffy dining in the French capital, head to the east of the city.
East is best – the north-east to be precise. Head for the 10th, 11th and 20th arrondissements, just east of the perennially popular but often overpriced Marais district, to find fun and contemporary French food delivered with innovative panache. The east end offers the city’s most unfussy food, but don’t expect handsome Haussmann boulevards. The working-class east end of Paris has long been a ‘drôle mélange’ (funny mix) of Seventies apartments, warehouses and functional shops, and in the Belleville neighbourhood where Édith Piaf was born, it even has its own ‘Cockney’ accent of sorts. Less
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- Gerhard Huber added a new meal Dinner at NISHIAZABU K+ (K+) at K+ (Kagero Plus)
NISHIAZABU K+ (K+), located in Tokyo's Nishiazabu district, is a renowned Italian restaurant celebrated for its exceptional cuisine and intimate ambiance. The restaurant is led by head chef Watanabe Tatsumi, who is known for his meticulous approach to Italian cooking. The menu features both classic and innovative dishes, including standout items like... More
NISHIAZABU K+ (K+), located in Tokyo's Nishiazabu district, is a renowned Italian restaurant celebrated for its exceptional cuisine and intimate ambiance. The restaurant is led by head chef Watanabe Tatsumi, who is known for his meticulous approach to Italian cooking. The menu features both classic and innovative dishes, including standout items like crab croquettes with caviar, carbonara with truffles, and tagliolini Genovese.
K+ offers a unique dining experience with a set course menu, which transitions to a la carte options later in the evening. The restaurant's extensive wine list caters particularly to enthusiasts of rare and premium vintages, enhancing the dining experience. The cozy setting, complemented by soothing jazz music, provides a relaxing and refined atmosphere.
Customer reviews highlight the high quality of the food, praising the texture and flavor of the pasta dishes and the well-curated wine selection. The service is often described as charming and attentive, contributing to the overall positive dining experience. The restaurant's intimate setting, with just a few tables and counter seats, allows for a personalized and engaging meal.
K+ stands out in Tokyo's vibrant dining scene for its dedication to high-quality Italian cuisine and its intimate, relaxed environment. The restaurant's commitment to excellence is evident in the meticulous preparation of dishes and the careful selection of wines. Whether for locals or visitors, K+ offers a memorable Italian dining experience that combines exceptional food, fine wine, and a welcoming atmosphere.
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- Gerhard Huber added a new meal Dinner at Hachikian at Hachikian
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- Gerhard Huber added a new meal Dinner at scaglia(スカーリア) at scaglia(スカーリア)
New Italian place. The chef trained first in Florence and then moved to Alba because he likes the cuisine of Peimonte.
His pasta is very good, two pasta dishes were served.
Trofie Abalone Genovese: Handmade in the restaurant, the Trofie pasta paired exquisitely with tender abalone and rich Genovese pesto. The fresh, artisanal touch elevated the... More
New Italian place. The chef trained first in Florence and then moved to Alba because he likes the cuisine of Peimonte.
His pasta is very good, two pasta dishes were served.
Trofie Abalone Genovese: Handmade in the restaurant, the Trofie pasta paired exquisitely with tender abalone and rich Genovese pesto. The fresh, artisanal touch elevated the dish, making it exceptionally flavorful and memorable.
Spaghetti Kinka Pork with White Bitter Melon: This dish featured delicate spaghetti combined with succulent Kinka pork and subtly noticeable white bitter melon. The bitter melon added a surprising depth, enhancing the overall taste and making it a standout experience.
The rest is also good, but I think the Chef really shows his passion when cooking pasta. Less
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- Gerhard Huber added a new meal Lunch at SEZANNE (SEZANNE) at SÉZANNE
Sezanne, located within the luxurious Four Seasons Hotel Tokyo at Marunouchi, is a beacon of French culinary excellence under the expert guidance of Chef Daniel Calvert. Since its opening in mid-2021, Sezanne has swiftly risen to prominence, earning two Michelin stars and a revered spot in Tokyo's vibrant dining scene. Chef Calvert, with his extensive... More
Sezanne, located within the luxurious Four Seasons Hotel Tokyo at Marunouchi, is a beacon of French culinary excellence under the expert guidance of Chef Daniel Calvert. Since its opening in mid-2021, Sezanne has swiftly risen to prominence, earning two Michelin stars and a revered spot in Tokyo's vibrant dining scene. Chef Calvert, with his extensive experience at globally acclaimed establishments like Belon in Hong Kong, Per Se in New York, and Epicure at Le Bristol in Paris, brings a unique blend of classical French techniques and innovative flavors to the heart of Tokyo.
The restaurant's ambiance is a harmonious blend of sophistication and modernity, offering an intimate and luxurious dining experience. The meticulous attention to detail is evident in every aspect, from the elegantly designed interiors to the meticulously crafted dishes. Chef Calvert's philosophy centers around the celebration of high-quality, seasonal ingredients, often locally sourced, combined with a profound respect for traditional French culinary artistry.
The meal began with Hamaguri from Chiba with Green Peas and Nira Oil. The perfect balance and excellently cooked hamaguri made for a delightful start. The green peas and nira oil provided a fresh and vibrant backdrop, enhancing the delicate flavors of the clam.
Next was the Shima Ebi Marinated in Vin Jaune and "Kristal" Caviar with Avocado and Sudachi. The caviar's luxurious taste was complemented by the avocado's creamy texture and the sudachi's citrusy zing. The Shima Ebi, soft and creamy, left a wonderful aftertaste.
The Akkeshi Oyster "En Gelée" with Borage Flowers followed, presenting a clever and tasty dish. The oyster's sea flavor was perfectly balanced, not too slimy, allowing the full oyster flavor to shine.
The Kasugodai with Murasaki Sea Urchin and Cucumber Blossoms was a stroke of genius. The cold-smoked Kasugodai, enhanced by the uni, offered pure pleasure without any overpowering smoky flavor.
The Malted Barley Sourdough with Brittany Butter provided a comforting interlude, setting the stage for the Duck Foie Gras Slow Poached with Chicken Leg and Soy Sauce. The fluffy foie gras wrapped around the chicken core was perfectly balanced, with the acidity of the chicken adding a delightful contrast.
The Kinmedai from Chiba Prefecture with Zucchini Flower and Ama Ebi showcased great balance of tastes and texture, while the Hokkaido Scallop with Sweet Corn from Yamanashi Prefecture and Smoked Pimenton combined the sweetness of the corn and the rich, creamy scallop beautifully.
The Hiroshima Softshell Turtle with Australian Black Winter Truffle was an umami-bomb, with the truffle gently enhancing the rich and succulent soup.
The Heirloom Tomato Tart with Garden Basil and Burrata was a classic, always enjoyable and perfectly executed. The main course, Megumi Gamo from Aichi with Girolle Mushrooms and Hokkaido Asparagus, was sensational, with the aged duck cooked to perfection.
The Tokyo "Shirokabi" Cheese with Tomato Jam and Accacia Honey from Nagano provided a sublime cheese course, and the desserts – Kyoho Grapes with Basil and Champagne and Miyazaki Mango with Shortbread "Crème Chantilly" – were classic, delightful, and never boring.
Chef Daniel Calvert’s Sezanne is a testament to culinary excellence, with each dish reflecting his commitment to pushing and perfecting his craft. He masterfully focuses on the main ingredients, enhancing them with other elements to create harmonious and memorable flavors. With its current trajectory, it is highly likely that Sezanne will be promoted to a three-star Michelin restaurant in the next edition of the Tokyo guide. Chef Calvert’s relentless pursuit of perfection and innovation continues to set Sezanne apart as one of Tokyo's premier dining establishments.
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- Gerhard Huber added a new meal Dinner at David Toutain at David Toutain
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- Gerhard Huber added a new meal Dinner at Watabe (わたべ) at Watabe (わたべ)
Watabe is a highly regarded eel (unagi) restaurant located in Tokyo's Bunkyo Ward. Known for its exceptional unagi dishes, Watabe has earned a Bib Gourmand designation from the Michelin Guide, indicating high-quality food at a good value. The restaurant prides itself on using meticulously selected eels from trusted suppliers, ensuring a rich and flavorful... More
Watabe is a highly regarded eel (unagi) restaurant located in Tokyo's Bunkyo Ward. Known for its exceptional unagi dishes, Watabe has earned a Bib Gourmand designation from the Michelin Guide, indicating high-quality food at a good value. The restaurant prides itself on using meticulously selected eels from trusted suppliers, ensuring a rich and flavorful dining experience. The preparation process involves skewering, partial grilling, and final char-grilling over charcoal, with a secret sauce that has been perfected over decades. The tranquil atmosphere and attentive service further enhance the dining experience, making Watabe a popular destination for both locals and tourists seeking authentic Japanese eel cuisine
At Watabe, the Usaku dish features grilled eel served with a vinegar-based sauce. This dish offers a unique and refreshing flavor profile, contrasting with the traditional kabayaki style where eel is typically coated in a sweet soy-based sauce. The vinegar sauce enhances the natural taste of the eel, providing a delightful culinary experience
The Shirayaki is another notable dish at Watabe, consisting of eel grilled without any sauce. This method allows diners to savor the pure, unadulterated flavor of the eel. Shirayaki is often served with a side of soy sauce and wasabi, enabling guests to season it to their liking. This simple yet refined preparation highlights the quality of the eel and the skill of the chefs, making it a favorite among eel enthusiasts
Together, these dishes showcase Watabe's dedication to traditional Japanese culinary techniques and its ability to innovate within these traditions, offering diners a diverse and enriching gastronomic experience. Less