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 Dinner at L'ÉTERRE at Restaurant L’ÉTERRE
At the heart of Tokyo's vibrant culinary scene lay an extraordinary dining experience that expertly bridged the delicate balance between Japanese tradition and French culinary finesse. This exceptional establishment, renowned for its innovative approach to Kaiseki cuisine, harnessed the finest ingredients sourced from esteemed suppliers such as the... More
At the heart of Tokyo's vibrant culinary scene lay an extraordinary dining experience that expertly bridged the delicate balance between Japanese tradition and French culinary finesse. This exceptional establishment, renowned for its innovative approach to Kaiseki cuisine, harnessed the finest ingredients sourced from esteemed suppliers such as the celebrated fishmonger Maeda-san in Yaizu. The chef's philosophy centered around the harmonious integration of predominantly Japanese ingredients with sophisticated French techniques, resulting in a culinary journey that was both authentic and avant-garde.
The meal unfolded with a series of meticulously crafted dishes, each telling its own story of flavor, texture, and seasonal sensitivity. The journey began with **Topinambour (Jerusalem Artichoke) (菊芋)**, perfectly calibrated and accompanied by added chips for a delightful textural contrast. This was followed by the **Hotaruika (Firefly Squid) (富山産・ホタルイカ)**, a seasonal delight that burst with umami, complemented by a cracker that juxtaposed the squid's softness beautifully.
The **Tachiuo (Swordfish) (焼津産 太刀魚)**, aged for several days and prepared tempura style with a light soda water batter and Jerry vinegar miso, exemplified the chef's inventive approach to traditional techniques. The **Kinmedai (Golden Eye Snapper) with Asperges Blanches (White Asparagus) (焼津産 金目鯛 ホワイトアスパラガス)** presented a sashimi course where the barely cooked fish, with its thick cut and mochi-like texture, paired exquisitely with French asparagus and a hint of mayonnaise.
Further enriching the menu were **Coquilles Saint-Jacques (Scallops) and Hokkigai (Surf Clam) (標津産 殻付き帆立貝)** in Beurre Blanche, showcasing raw cores with perfect textures, and the **Daurade (Sea Bream) with Spring Cabbage (焼津産 真鯛春キャベツ)**, where instead of a traditional sauce, an innovative use of panko breadcrumbs added a delightful twist.
The meal ventured into meat with **Agneau (Lamb) from Sisteron (シストロン産 仔羊インカのめざめ)**, meticulously cooked for two hours before finishing on the binchotan grill, ensuring juicy perfection with flawlessly rendered fat. The sequence gracefully transitioned to a **Pâtes (Pasta) course (〆パスタ)**, featuring noodles in uni sauce with kani, where the pasta, sourced from a noodle shop on Awaji Island, represented a modern twist on traditional udon.
The dining experience culminated with a dessert course that was both refined and revelatory. The **Comté 30mois Gâteau au Fromage (30-Month Aged Comté Cheese Cake) (コンテ 30ヶ月チーズケーキ)**, reminiscent of a Basque cheese cake but distinctly less sweet, offered a unique and original flavor profile that paired beautifully with the **Sorbet au Lait de Jersey (Jersey Milk Sorbet) (久美浜ジャージー牛乳/Sorbet au Lait de Jersey)**, prepared in a paco jet for creamy perfection. The meal concluded with a refreshing note of **Alps Strawberries (アルプス苺/Fraise)**, leaving a lasting impression of the meal's exquisite balance between innovation and tradition.
This establishment stood as a testament to the chef's mastery in blending the intricate nuances of Japanese and French cuisines, offering an unparalleled dining experience that was both a celebration of the seasons and a homage to culinary artistry. It was, without doubt, one of Tokyo's finest Japanese French fusion restaurants, offering a memorable experience that resonated with the essence of both cultures. Less
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- Gerhard Huber added a new meal Dinner at Kurosaki at Kurosaki (くろ﨑)
Located in the fashionable Minami Aoyama district of Tokyo, Kurosaki stands as a beacon of sushi excellence, welcoming diners into a space that is as architecturally fascinating as the dishes are flavorful. The restaurant's design, featuring a remarkable curved wall adorned with unique Japanese paper, creates an ambience that complements the culinary... More
Located in the fashionable Minami Aoyama district of Tokyo, Kurosaki stands as a beacon of sushi excellence, welcoming diners into a space that is as architecturally fascinating as the dishes are flavorful. The restaurant's design, featuring a remarkable curved wall adorned with unique Japanese paper, creates an ambience that complements the culinary journey within.
The dining experience commences with an array of otsumami, where each dish, such as the complexly flavored pregnant octopus and the perfectly acidic and rich oyster, showcases the chef's deft hand at selecting and preparing seafood. These starters not only highlight the chef's expertise but also perfectly set the stage for the sushi courses that follow.
The nigiri selection is where the chef's skill truly becomes apparent. From the clean, oceanic taste of Akami, the lean part of tuna, to the rich depth of Kuro Meguro, a special tuna variety, each piece is a showcase of the chef's ability to highlight the natural flavors of the fish. The selection, including young sea bream (Kasugo), mackerel (Saba), sardine (Iwashi), Japanese whiting (Kisu), and Japanese squid (Surume Ika), presents a harmonious blend of traditional and modern flavors.
Chef Kazuki Kurosaki brings an unconventional flair to the sushi world, influenced by his background as a DJ and rapper. This unique blend of traditional sushi craftsmanship with a modern twist ensures that each visit to Kurosaki is not merely a meal but an unforgettable experience, eagerly anticipated by those who have dined there.
Kurosaki is more than just a sushi restaurant; it's a celebration of Japanese culinary art, where each dish is meticulously prepared to tell a story of tradition, innovation, and the sheer joy of fine dining. The restaurant's commitment to excellence, combined with the chef's unparalleled skill and the visually stunning setting, makes it a must-visit destination for anyone seeking the best sushi experience in Tokyo. Less
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- Gerhard Huber added a new meal Dinner at Monk at Monk
Dining at Monk in Kyoto presents an experience that's as much about the ambiance and philosophy behind the meal as it is about the food itself. Set against the picturesque backdrop of the Philosopher's Path, my omakase experience at Monk was a journey through the seasons, expressed through a series of vegetable-centric dishes leading up to the main... More
Dining at Monk in Kyoto presents an experience that's as much about the ambiance and philosophy behind the meal as it is about the food itself. Set against the picturesque backdrop of the Philosopher's Path, my omakase experience at Monk was a journey through the seasons, expressed through a series of vegetable-centric dishes leading up to the main event: four distinct pizzas adorned with thoughtfully selected toppings.
The chef's dedication to showcasing the inherent beauty and flavor of vegetables was evident in every dish, creating a harmonious blend of textures and tastes that celebrated the bounty of the local landscape. The transition to the pizza course was met with anticipation, each pizza promising a unique flavor profile.
However, the pizzas, while innovative in their topping combinations, had a dough that didn't quite hit the mark for me. It retained a yeasty undertone and was slightly undercooked to my taste, lacking that perfect balance of crispness and chewiness that characterizes great pizza.
Despite this, the overall dining experience at Monk was immensely enjoyable. The setting, the service, and the philosophy of the restaurant contributed to a meal that was not only culinary but also contemplative. While I've encountered better pizzas in my culinary explorations across Japan, Monk offers something beyond comparison: an invitation to appreciate food in its elemental form, guided by the seasons and the skilled hands of a chef who cooks with intention and mindfulness.
For those seeking not just a meal but an experience that engages all the senses and reflects on the deeper connections between food, nature, and art, Monk is undoubtedly a worthy destination. However, for the pizza aficionados out there, it may serve as a reminder that perfection is subjective, and the quest for the best pizza is a journey with many delightful stops along the way. Less
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- Gerhard Huber added a new meal Dinner at Tomidokoro at Tomidokoro (冨所)
Dining at Sushi Tomidokoro under the masterful guidance of Chef Koji Sato is an experience that affirms some of the most exquisite culinary gems are found in the most unassuming locations. Nestled in a quiet Tokyo neighborhood, this restaurant, devoid of a flashy signboard, is a testament to the idea that true quality and craftsmanship stand out on... More
Dining at Sushi Tomidokoro under the masterful guidance of Chef Koji Sato is an experience that affirms some of the most exquisite culinary gems are found in the most unassuming locations. Nestled in a quiet Tokyo neighborhood, this restaurant, devoid of a flashy signboard, is a testament to the idea that true quality and craftsmanship stand out on their own.
The evening began with a selection of Otsumami, each dish a showcase of Chef Sato's innovative approach and meticulous attention to detail. The Hirame (平目) and Torigai (鳥貝), praised for their superb texture and exquisite taste, set a high bar. The Mejimaguro (メジマグロ), perfectly seasoned and served with a hint of Dijon mustard, was a brilliant fusion of traditional Japanese techniques with a touch of Western flair. The grilled scallop, with its slight spiciness atop, nestled in Nori, and the sea cucumber, dehydrated through a simple shake and served in a spicy ponzu sauce, were both revelations in texture and flavor.
The Nigiri course, comprising 15 servings, was a culinary symphony. The Shari, seasoned with Akazu vinegar, provided a powerful yet balanced foundation for the neta. The proportion between the neta and Shari in each serving was impeccable, ensuring that each bite delivered the perfect harmony of flavors and textures. Every topping was seasoned to perfection, further cementing Chef Sato's reputation.
Sushi Tomidokoro's commitment to quality, from the ancient varieties of Hokkaido rice to the meticulously sourced fish, was evident throughout the meal. The intimate and casual setting of the restaurant, coupled with Chef Sato's culinary artistry, provided an unparalleled dining experience that was both authentic and innovative.
This meal served as a vivid reminder that the most exceptional dining experiences often come from places that may not have international fame but are cherished for their dedication to the craft of sushi making. Chef Koji Sato's work is a testament to the richness of the culinary landscape, where traditional techniques meet innovative visions to create truly exceptional dining experiences. Less
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- Gerhard Huber added a new meal Lunch at Ginza Komo at Ginza komon
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- Gerhard Huber added a new meal Lunch at Hiyama at Hiyama
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- Gerhard Huber added a new meal Dinner at SHIGEtei at SHIGEtei
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Dining at Tempura Asanuma in Nihonbashi, Tokyo, is an unforgettable experience that underscores the remarkable talents of its chef, Tsutomu Asanuma. This young chef's dedication to perfecting the art of tempura is evident in every dish he serves. His years of experimentation and training have culminated in a menu where each piece of tempura is a testament... More
Dining at Tempura Asanuma in Nihonbashi, Tokyo, is an unforgettable experience that underscores the remarkable talents of its chef, Tsutomu Asanuma. This young chef's dedication to perfecting the art of tempura is evident in every dish he serves. His years of experimentation and training have culminated in a menu where each piece of tempura is a testament to his mastery and innovation.
One of the highlights is Asanuma's approach to nasu (eggplant) tempura. The chef employs a unique technique, focusing on the inner core of the nasu, which results in a crispy exterior with an almost liquefied core. This meticulous preparation elevates a simple ingredient to an extraordinary culinary delight, compelling enough to order the same piece twice.
Another standout dish is the shirako, served in a nori leaf sandwich style. This method perfectly encapsulates the shirako's creaminess and sweetness, showcasing Asanuma's ability to enhance the natural flavors of his ingredients.
Tempura Asanuma's commitment to sourcing the finest ingredients and transforming them into perfect tempura pieces sets it apart. The restaurant's ambiance, coupled with the chef's passion for improving his craft, promises an unparalleled dining experience. Asanuma's determination and skill are quickly making Tempura Asanuma a sought-after destination, marking him as a rising star in the culinary world. With its increasing popularity, securing a reservation at this gem is becoming a testament to its excellence and the bright future of its young chef.
This restaurant is not just a meal; it's an exploration of the heights to which tempura can soar when crafted by a chef who is deeply committed to his art. Tempura Asanuma is undoubtedly paving its way to the highest echelons of culinary mastery, both in Japan and globally. Less