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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 Dinner at Iida (飯田) at Iida (飯田)
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Cycle, a restaurant by the Michelin-starred chef Mauro Colagreco, is a notable addition to Tokyo's dining scene, located in the Otemachi district. This establishment marks Colagreco's first venture in Japan, embodying a philosophy deeply rooted in the cyclical nature of life and the natural world, as well as sustainability. The restaurant's concept,... More
Cycle, a restaurant by the Michelin-starred chef Mauro Colagreco, is a notable addition to Tokyo's dining scene, located in the Otemachi district. This establishment marks Colagreco's first venture in Japan, embodying a philosophy deeply rooted in the cyclical nature of life and the natural world, as well as sustainability. The restaurant's concept, from its name to its practices, highlights a commitment to cycles of nature and dining with a conscience, drawing on principles of permaculture.
The restaurant's menu is deeply influenced by the seasonal and cyclical processes of nature, with a significant emphasis on locally sourced ingredients—90% of which come from Japan. This commitment extends to the cultivation of vegetables, flowers, and herbs, which Cycle either grows on-site or sources from local organic farms, particularly emphasizing biodynamic and organic methods. The menu showcases a range of set options, from more modest three-course lunches to extravagant six-course dinners, with both vegetarian adjustments and drink pairings available.
Colagreco's team, including head chef Yuhei Miyamoto, focuses on creating dishes that honor the natural lifecycle of ingredients, aiming to present them at their peak. The restaurant's approach to cuisine aligns with Colagreco's broader culinary philosophy, as seen in his other ventures, like the three-Michelin-starred Mirazur in France. Cycle's offerings are not just about the food but also about the broader message of environmental sustainability and the beauty of nature's provisions.
The interior of Cycle complements its culinary philosophy, presenting a clean and refined ethos that mirrors the thoughtful and nature-centric approach of the menu. This new establishment not only adds a high-quality dining option in Tokyo but also brings a unique perspective on the relationship between food, nature, and sustainability.
The evening's menu, thoughtfully crafted around the theme "Tapas of Nature's Cycle," showcases a harmonious blend of the elements—root, leaf, flower, and fruit—each represented in four meticulously calibrated snacks, with the Fukinoto snack standing out for its unique flavors.
The dining experience further unfolds with a series of creatively composed dishes, starting with a sharing bread paired with radish, lime, and seafood. The Torigai with radish offers a delightful contrast between the soft clam and the crunch of radish, setting the stage for a culinary adventure that blends texture and taste with finesse.
A standout dish, "Beets Caviar," encapsulates Colagreco's signature culinary approach, where simplicity meets sophistication. The dish, a sublime combination of beets, caviar, and cream, exemplifies how three ingredients can converge to create a taste sensation that's both luxurious and deeply satisfying.
The exploration of flavors continues with "Green Onion Buckwheat/Oyster" and "Green Peas Pistachio Squid," each presenting an inventive mix of ingredients that speak to Colagreco's knack for bringing together the unexpected. The seasonal hotaruika, paired with peas in a pistachio sauce, is particularly noteworthy for its innovative use of flavors and textures.
"Seaweed/Chrysanthemum/Today's Fish" features Suzuki (sea bass) in a preparation that highlights the chef's respect for the ingredient's integrity, enhanced by the umami of seaweed. The journey through the menu culminates in a striking dish, "Strawberry/Rive Venison," where the sweetness of strawberries complements the savory depth of venison from Hokkaido, a testament to Colagreco's inventive pairing of savory foods with fruits.
The meal concludes on a refreshing note with "Rocket/Mint/ Amanatsu," a dessert that embodies the Japanese aesthetic of subtlety in sweetness, perfectly rounding off an exceptional dining experience.
Overall, the meal at Cycle is a vivid demonstration of Colagreco's masterful blend of culinary innovation, respect for nature, and the art of flavor combinations. It's a meal that not only delights the senses but also tells a story of nature's cycles and the chef's deep-rooted philosophy in sustainability and creativity in cuisine. With its outstanding dishes and the promise of an ever-evolving menu that pays homage to the earth's bounty, Cycle is poised to become a beacon of culinary excellence in Tokyo, likely securing its place among the city's most celebrated dining establishments. Less
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In Shibuya, Sushi Nakano offers an intimate glimpse into the world of traditional Edomae sushi, carrying forward the legacy of the revered Kusonoki-san. This cozy establishment, accommodating up to 10 patrons at its counter, provides an exclusive and immersive dining experience reminiscent of Tokyo's storied sushi traditions.
Upon entering Sushi... More
In Shibuya, Sushi Nakano offers an intimate glimpse into the world of traditional Edomae sushi, carrying forward the legacy of the revered Kusonoki-san. This cozy establishment, accommodating up to 10 patrons at its counter, provides an exclusive and immersive dining experience reminiscent of Tokyo's storied sushi traditions.
Upon entering Sushi Nakano, I was enveloped in a warm, inviting ambiance that sets the stage for an extraordinary culinary journey. The setting is profoundly traditional, offering a sense of exclusivity and intimacy that is increasingly rare. The quiet elegance of the space, coupled with its historical significance, immediately sets a high expectation for the meal to come.
The service at Sushi Nakano is a subtle art form. The staff are exceptionally attentive, navigating the nuances of each guest's experience with a gentle, discerning touch. Initially, the master sushi chef presents a reserved demeanor, a common trait among the custodians of such revered culinary traditions. However, this reserve soon gives way to warmth and engagement, especially when guests express curiosity about the dishes being meticulously prepared before them. This interaction not only enriches the dining experience but also bridges the gap between chef and diner, creating a memorable exchange.
The culinary offerings at Sushi Nakano are a testament to the chef's mastery over texture, flavor, and presentation. What sets this experience apart is the chef's unconventional approach to sequencing the otsumami (appetizers) and nigiri (sushi), creating a dynamic and unexpected dining rhythm. The chawanmushi (steamed egg custard) is a revelation, with its delicate texture and depth of flavor. The hotaru ika (firefly squid) and hirame (flounder) paired with ankimo (monkfish liver) are exceptional, showcasing the chef's ability to elevate traditional ingredients into extraordinary creations.
The nigiri selection is equally impressive, with each piece of sushi reflecting the pinnacle of flavor and craftsmanship. The tunas are standout offerings, each bite a perfect harmony of fish and rice. The kawahagi (filefish) and iwashi (sardine) are notable for their exceptional freshness and the precision with which they are prepared.
Complementing the meal is an excellent selection of sake, with Jikon being a particularly memorable choice. The sake selection, carefully curated to match the sushi, enhances the overall dining experience, adding an additional layer of complexity and enjoyment.
Dining at Sushi Nakano is an exquisite encounter with the art of sushi making. From the cozy and traditional atmosphere to the impeccable service and outstanding culinary offerings, every aspect of the meal is calibrated to perfection. The chef's skillful execution and the thoughtful sequencing of dishes make for an unforgettable experience, one that honors the legacy of Edomae sushi while inviting diners into a warm, engaging culinary dialogue.
Sushi Nakano is more than a meal; it is a celebration of tradition, craftsmanship, and the subtle beauty of Japanese cuisine. Less
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- Gerhard Huber added a new meal Dinner at Koharu at Koharu
Special opening for a friend, great execution of nigiris and otsumamin
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Local sushi place, friendly service good sake list, however the nigiri underwhelming.
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- Gerhard Huber added a new meal Dinner at Simples at Simples
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- Gerhard Huber added a new meal Dinner at Sushi akira (すし 良月) at Sushi Akira
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- Gerhard Huber added a new meal Dinner at Konsai at Konsai 今彩(コンサイ)
今彩(コンサイ)is a creative cuisine restaurant located in Kagurazaka, Tokyo, just a 1-minute walk from Kagurazaka Station. The restaurant specializes in a fusion of Japanese and French cuisine, creating a unique dining experience with dishes that incorporate the best aspects of both culinary traditions. It features fresh vegetables, mostly... More
今彩(コンサイ)is a creative cuisine restaurant located in Kagurazaka, Tokyo, just a 1-minute walk from Kagurazaka Station. The restaurant specializes in a fusion of Japanese and French cuisine, creating a unique dining experience with dishes that incorporate the best aspects of both culinary traditions. It features fresh vegetables, mostly from Chiba sourced from contracted farmers, emphasizing the quality and freshness of its ingredients. 今彩 offers a cozy atmosphere with private rooms available. Less