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 Cafe at MAEDA at Maeda Coffee
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- Gerhard Huber added a new meal Dinner at HAJIME (ハジメ) at HAJIME
Hajime Yoneda, a late bloomer, cooks with a verve and artistry which is seldom found.
15 courses, all of which with unusual flavour combinations and perfect executions while the plating displays artistry and passion.
His signature dish, "Chikyu", planet earth consists of almost 100 vegetables and gets served in a massive two colored plate so the... More
Hajime Yoneda, a late bloomer, cooks with a verve and artistry which is seldom found.
15 courses, all of which with unusual flavour combinations and perfect executions while the plating displays artistry and passion.
His signature dish, "Chikyu", planet earth consists of almost 100 vegetables and gets served in a massive two colored plate so the two diners sitting across the table can share the dish.
The wine list contains a significant number of Japanese wines, one of which we trank, a decent Merlot from the Tusgane.
A wonderful experience and well deserved three stars.
Note: Due to the no-picture policy, the picture are taken from the restaurant's website.
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- Gerhard Huber added a new meal Rain shelter at Omotesando Koffee Hong Kong
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As advised by some well meaning local friends, I showed up at 550pm and just got seated, but barely. Opening at 6pm, the places was packed within one minute.
This Michelin rated claypot rice places served me a delicious eel slip chicken claypot.
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- Gerhard Huber added a new meal Lunch at Seventh Son at Seventh Son (Wan Chai)
Third lunch with Master guide Peter K in as many days, this time back in Hong Kong with a nice group which included Gaggan Anand and his family.
And of course we had to order the suckling pig, which was entirely different from the Macau versions as it did not have rice on the inside. The skin has perfectly crispy with the prefect few millimetres of... More
Third lunch with Master guide Peter K in as many days, this time back in Hong Kong with a nice group which included Gaggan Anand and his family.
And of course we had to order the suckling pig, which was entirely different from the Macau versions as it did not have rice on the inside. The skin has perfectly crispy with the prefect few millimetres of fat sticking to it.
Not as good as Jade Dragon, Seventh Son delivered an excellent lunch with a seedling endless succession of dishes. Less
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- Gerhard Huber added a new meal Dinner at The Araki at Araki
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- Gerhard Huber added a new meal Dinner at Canton 8 at Canton 8 (Huangpu)
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- Gerhard Huber added a new meal Lunch at Sushizen at Sushizen
Lunch at the private sushi counter of Sushizen.
An interesting type of sushi, in principal edo-mae style but quite frequently enhanced with drops of yuzu.
The uni, which came at this time of year from the north west coast of Hokkaido was sublimely sweet and had almost no texture in your mouth. It simply disappeared. The Chef encouraged us to... More
Lunch at the private sushi counter of Sushizen.
An interesting type of sushi, in principal edo-mae style but quite frequently enhanced with drops of yuzu.
The uni, which came at this time of year from the north west coast of Hokkaido was sublimely sweet and had almost no texture in your mouth. It simply disappeared. The Chef encouraged us to use a little bit of salt from Bolivia with it, which added texture on your tongue and also contrasted with the sweetness of the Uni. Extraordinary. Less
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Our onsen ryokan in Shimamaki during the cat skiing week in was serving a traditional kaiseki meal at an impressive level.
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