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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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- Gerhard Huber added a new meal Lunch at Barndiva at Barndiva with Lou Stejskal
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- Gerhard Huber added a new meal Dinner at Avery at Avery with Lou Stejskal
Avery the latest variation of RTB serves super interesting food with international flavours. Sometimes Asian inspired, sometimes French.
Lots of finger food, unfortunately without the necessary hot towel served with it.
This place is going places. Stay tuned.
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- Gerhard Huber added a new meal Lunch at Marlowe at Marlowe
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- Gerhard Huber added a new meal Lunch at Gott's Roadside at Gott's Roadside
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- Gerhard Huber added a new meal Lunch at RAW at RAW
Taiwanese-born Chef Andre Chiang, who used to run Restaurant Andre masterminds RAW in Taipei with Executive Chef Alain Huang running the day to day business.
A super modern dinning room for about 60 dinners it is stunningly beautiful with huge wooden scriptures which are more art the furniture dominating the space.
The foods matches the artsy... More
Taiwanese-born Chef Andre Chiang, who used to run Restaurant Andre masterminds RAW in Taipei with Executive Chef Alain Huang running the day to day business.
A super modern dinning room for about 60 dinners it is stunningly beautiful with huge wooden scriptures which are more art the furniture dominating the space.
The foods matches the artsy interior with some of the dished being overthought for the result.
However most of the nine servings are very tasty with 70% of the ingredients locally sources and presented beautifully.
The French onion soup being completely deconstructed from the traditional version creates all the flavours you expect in a from which plays with your mind.
The sturgeon, cut waiver thin, is cooked by the broth is being service with and results in a wonderful dish.
Besides claimed to be casual (Bistro) style, the approach is very refined and sophisticated.
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- Gerhard Huber added a new meal Lunch at Eel Hirokawa at Unagi Hirokawa
Hirokawa, one of the best places to eat unagi in Arashiyama, close to Kyoto.
Normally the wait can be up to 2 hours, unless you know how to make a reservation.
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- Gerhard Huber added a new meal Dinner at ANAクラウンプラザ京都 at ANAクラウンプラザ京都
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- Yoshimi Tanigawa
Tanigawa-san, the owner of Kichisen gets sometimes criticised by dinners from the West that he caters too much to them.
Nothing could be more wrong. A kaiseki meal is derived from the traditional tea ceremony and thus has to be not what the Chef wants it to be, but what the Chef thinks what the guest wants it to be. This is... More
- Yoshimi Tanigawa
Tanigawa-san, the owner of Kichisen gets sometimes criticised by dinners from the West that he caters too much to them.
Nothing could be more wrong. A kaiseki meal is derived from the traditional tea ceremony and thus has to be not what the Chef wants it to be, but what the Chef thinks what the guest wants it to be. This is not playing to an audience but a deeply cultural compass which comes from studying besides transitional cuisine from Kyoto, Zen, poetry, flower arrangement and fragrances.
Very rarely one can get a dashi as light and fragrant while at the same time being very concentrated. His rice dishes which normally conclude the meal are equally balanced creations of flavour of the toppings and texture of the rice.
For me this is the epitome of Kyoto kaiseki.
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Unbelievable value for money in this small yakiniku normally frequented by locals and some famous Chefs from the town.
The knowledge of beef and passion for it is unparalleled. He even has some nice wines at reasonable prices.
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- Gerhard Huber added a new meal Lunch at Ogata (緒方) at Ogata
- Toshiro Ogata
A kaiseki restaurant in the middle of Kyoto, but located in a secluded street, surrounded by traditional buildings which make you think that you are not in the middle of modern Kyoto.
The cuisine is exquisitely prepared and combines subtle flavour with great ingredients. The baby aju (3) and the onion dashi being the outstanding... More
- Toshiro Ogata
A kaiseki restaurant in the middle of Kyoto, but located in a secluded street, surrounded by traditional buildings which make you think that you are not in the middle of modern Kyoto.
The cuisine is exquisitely prepared and combines subtle flavour with great ingredients. The baby aju (3) and the onion dashi being the outstanding dishes which cannot be prepared better. The bitterness of the aju head changing into the sweetness of the fin and the end of the body needs to be experienced.
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