About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
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First stop on the Singapore street food crawl. Prawn noodles. Super concentrated broth with rice and wheat noodles. Two prawns on top.
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Home of the braised food. Allegedly this is the place where the Old Guard of Singapore have their breakfast.
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Prata heaven, one for one dollar with unlimited curry for free on the side.
Prata also called the croissant of the East has a filo dough crust and is soft but crispy.
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- Gerhard Huber added a new meal Dinner at Ikkon (一献) at Ikkon
Another last hurrah for a place in Kanazawa. This seems to be a theme for me in this trip.
Ikkon will be closed at the end of the year to have a re-think. There will be something else coming, but it is not clear yet, if it will be in Kanazawa or somewhere else.
Whatever it is, I will miss this Kappo/Kaiseki tiny restaurant tugged away in a side... More
Another last hurrah for a place in Kanazawa. This seems to be a theme for me in this trip.
Ikkon will be closed at the end of the year to have a re-think. There will be something else coming, but it is not clear yet, if it will be in Kanazawa or somewhere else.
Whatever it is, I will miss this Kappo/Kaiseki tiny restaurant tugged away in a side road. The wife/husband team do an excellent job in making you feel welcome and home. The Chef cooks partly in the kitchen but does all the plating in front of you. The ingredients are top notch and the exception perfect.
Highlight, of course, was the Kobako-gani rice. Really a high-light and super tasty. Less
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Fourth meal at Kibatani and my last one in Kanazawa for this trip.
It is always great to come back to this sushi restaurant to experience the great warmth of Chef Kibatani's hospitality and skills.
He sources almost all of the fish from the same source as Chef Kataori and they come mostly from the Toyama bay. It requires the early and long trip... More
Fourth meal at Kibatani and my last one in Kanazawa for this trip.
It is always great to come back to this sushi restaurant to experience the great warmth of Chef Kibatani's hospitality and skills.
He sources almost all of the fish from the same source as Chef Kataori and they come mostly from the Toyama bay. It requires the early and long trip to Toyama cutting severely into the sleeping time of all Chefs in Kanazawa.
His Kobako-gani dish was exquisite (even though he complains about it that it takes so long so long to prepare and he wishes that the season will be over soon). The Kuruma Ebi (tiger prawn) was unusually big and very tasty.
I cannot wait to come back in April.
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- Gerhard Huber added a new meal Dinner at 58DINER at 58DINER
Local burger joint favoured by the students of the nearby Kyoto university. Cheap, fast and tasty.
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- Gerhard Huber added a new meal Dinner at Kimura (すし 喜邑) at Sushi Kimura (すし 喜邑) with Adley Zayan
Visit to the master of ageing fish, some of it more than 50 days. Going completely about the myth that sushi is better then fresher it is, he ages all fish and concentrates on fish which is a little bit off the beaten track. No maguro, o toro or Chu toro will be served in this restaurants.
It is a eye opening experience to eat fish aged that long.... More
Visit to the master of ageing fish, some of it more than 50 days. Going completely about the myth that sushi is better then fresher it is, he ages all fish and concentrates on fish which is a little bit off the beaten track. No maguro, o toro or Chu toro will be served in this restaurants.
It is a eye opening experience to eat fish aged that long. Try it!
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Ippei Hayashimoto is an unusual Chef, long hair and tattoos which are not looked well upon in Japan as they are associated with organised crime.
However, he is a soba noodle master producing his te-uchi (handmade buckwheat noodles) in his tiny place in Kamakura. He says that it took him some time to master the 100% buckwheat noodles when he transitioned... More
Ippei Hayashimoto is an unusual Chef, long hair and tattoos which are not looked well upon in Japan as they are associated with organised crime.
However, he is a soba noodle master producing his te-uchi (handmade buckwheat noodles) in his tiny place in Kamakura. He says that it took him some time to master the 100% buckwheat noodles when he transitioned from ni-hachi style (20% of wheat flower) to the current form.
Kamakura is a short trip from Tokyo and a lovely seaside town with very important Temples and Shrines to visit before or after the pleasant soba meal.
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