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 Mugaritz at Mugaritz
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- Gerhard Huber added a new meal Lunch at Shiko Sushi at Shiko Sushi
Fast sushi on the way to Sakurajime, Shiko sushi starts unceremoniously three minutes after you arrive and delivers 15 nigiris in about 60 minutes.
The shari has medium acidity and the size is on the smaller side. The neta seems to be less aged than in other places which leaves sometimes a firmer texture in the mouth. The style is a mixture of Kyushu... More
Fast sushi on the way to Sakurajime, Shiko sushi starts unceremoniously three minutes after you arrive and delivers 15 nigiris in about 60 minutes.
The shari has medium acidity and the size is on the smaller side. The neta seems to be less aged than in other places which leaves sometimes a firmer texture in the mouth. The style is a mixture of Kyushu and Edo-mae as the Chef mixes citrus fruit seasoned nigiri with ones that are brushed with soy sauce.
Some stand-out pieces were the thinly cut ika with Hokkaido uni on top and the Shima-aji.
An interesting technique is his cutting of the Shima-aji. He cuts it like a butterfly where opens the shrimp twice. The netz then gets almost wrapped around the rice, which creates an unsual texture in the mouth.
Great value for money, at least for lunch Less
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A brother team, Kazuki and Kinsei Kimiya, one doing sushi (cleaning and hand drying the antic glasses), the other cooking kaiseki (and being responsible for cleaning and drying the dishes).
The kaiseki style is very interesting as the Chef uses some really innovative techniques and flavour combinations. For example he served in a yuzu a mixture of shirako... More
A brother team, Kazuki and Kinsei Kimiya, one doing sushi (cleaning and hand drying the antic glasses), the other cooking kaiseki (and being responsible for cleaning and drying the dishes).
The kaiseki style is very interesting as the Chef uses some really innovative techniques and flavour combinations. For example he served in a yuzu a mixture of shirako and awabi. Or the dish with steamed eggs with foie gras with a layer of hot seaweed gel on top of it. Fantastic!
I think the Sushi Chef has it harder to come up with some true innovation. Nevertheless sushi by itself offers the chance for a different taste with each bite. His signature dish, the akami nigiri was stunning. Another extraordinary dish was the 2 weeeks old sea bream sashimi with an unusual flavour and somewhat chewer texture but he made it work beautifully. Less
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Great sushi meal in Kagoshima. 12 otsumami and 17 nigiri combined to a very pleasant meal. Chef Normura prides himself to source the best fish around Kagoshima and has a contrarian streak. He uses hiramasa rather than buri and hamachi because they do not smell nice. He also uses katsuo instead of maguro, because he does not like the texture.
His nigiris... More
Great sushi meal in Kagoshima. 12 otsumami and 17 nigiri combined to a very pleasant meal. Chef Normura prides himself to source the best fish around Kagoshima and has a contrarian streak. He uses hiramasa rather than buri and hamachi because they do not smell nice. He also uses katsuo instead of maguro, because he does not like the texture.
His nigiris are relatively small, the shari has a low acidity which I normally don't like, but here it worked, at least for me. Of the 17 nigiris each of the netas were excellent. Less
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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 meal Dinner at Sutamine-en at Stamina En (スタミナ苑)
Tabelog Silver yakiniku specialising in offal. Rarely have I eaten better offal which were marinated and thus tasted very good.
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- Gerhard Huber added a new meal Lunch at Gotsubo at Shaka (スパイスらぁめん 釈迦)
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- Gerhard Huber added a new meal Dinner at 三ぶん 離亭 Riteisambun at Elske with Peter Chang
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- Gerhard Huber added a new meal Sake tasting at 酒たまねぎや at 酒たまねぎや Sake Yamanegi Ya with Peter Chang
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- Gerhard Huber added a new meal Dinner at Gabelspiel at Gabelspiel
Newly minted Gabelspiel delights with a modern cuisine which incorporates a lot of the Chef's former experiences. The husband and wife team create a great atmosphere.
A well deserved first star!