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 Lunch at Tamawarai at Tamawarai (玉笑)
I recently had the pleasure of dining at Tamawarai, a cozy soba spot in Harajuku known for its traditional approach and Michelin star. Despite the potential wait due to its popularity, the experience was well worth it, offering a chance to enjoy thoughtfully prepared dishes at a good value.
The meal began with a variety of starters, including an... More
I recently had the pleasure of dining at Tamawarai, a cozy soba spot in Harajuku known for its traditional approach and Michelin star. Despite the potential wait due to its popularity, the experience was well worth it, offering a chance to enjoy thoughtfully prepared dishes at a good value.
The meal began with a variety of starters, including an outstanding baked miso that was perfectly umami. The fluffy omelette, enhanced with daikon and a touch of soy sauce, provided a light yet flavorful start, with just three bites making a memorable impact.
The fresh tofu impressed with its simplicity and lightness, showcasing the quality of the ingredients. The sobagaki, a warm, nutty delight dipped in soy sauce with green onions, stood out for its delicious taste and unique texture.
The main dish, soba with natto, raw egg, and nori, was a blend of strong flavors and textures, mixed together for a slurp-worthy experience that did not disappoint.
While the wait might be a downside for some, the quality and flavor of the food more than make up for it. The reasonable price point for such high-quality dishes is the cherry on top, making Tamawarai a must-visit for those in Tokyo looking for an authentic soba experience. The dedication to traditional soba preparation, from sourcing to serving, shines through in every dish, making each bite a testament to the chef’s expertise and passion for Japanese cuisine. Less
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- Gerhard Huber added a new meal Dinner at Kataori at Kataori
Dining at Kataori in Kanazawa offers an exemplary kaiseki experience, masterfully orchestrated by Chef Takuya Kataori. His skillful blend of traditional methods with a hint of modern flair shines through each dish, showcasing a profound respect for the seasonal ingredients and the intrinsic flavors of the sea.
The meal commences with the signature... More
Dining at Kataori in Kanazawa offers an exemplary kaiseki experience, masterfully orchestrated by Chef Takuya Kataori. His skillful blend of traditional methods with a hint of modern flair shines through each dish, showcasing a profound respect for the seasonal ingredients and the intrinsic flavors of the sea.
The meal commences with the signature dashi, remarkable for its profound umami, a result of meticulously chosen kombu from Rishiri and aged bonito flakes. This dish sets a high standard for the courses that follow, each reflecting Chef Kataori's precision and meticulous attention to detail.
One of the early highlights is a dish featuring anko (anglerfish), which impresses with its spongy texture and rich flavor, underscoring Kataori’s expertise in unlocking the true potential of each ingredient. The sashimi course continues this theme, with hirame and ika that are fresh and skillfully prepared to enhance their natural flavors.
The shirako, lightly steamed and served in a perfectly balanced ponzu sauce, and the freshly caught aji, notable for its unique, mochi-like texture, stand out as particularly memorable dishes. The kuromutsu (blackthroat seaperch), served in generous, juicy cuts, further cements the meal’s excellence.
The rice course is an adventure in itself, beginning with slightly undercooked white rice to highlight the ideal serving texture, and evolving through variations including aji sashimi and hirame, culminating in a comforting ochazuke.
Chef Kataori’s reverence for kaiseki traditions, combined with his innovative approach, makes each dish a testament to his culinary prowess. The ambiance of the restaurant enhances the dining experience, providing a tranquil setting for the artful presentation of each course.
Kataori is not just a dining destination; it's an immersive journey into the heart of Kanazawa's local cuisine and seasonal treasures. It stands as a must-visit for those looking to delve into the subtleties of Japanese culinary traditions, crafted by a chef deeply passionate about his craft. Less
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- Gerhard Huber added a new meal Dinner at Hasabon at Hasabon
Nestled in Kagurazaka, Hasabon reveals itself as a harmonious blend of Japanese culture, art, and cuisine within the walls of a charming old private house. Guided by the Zen philosophy of "Hasabon," the establishment introduces everyday delights to be relished for a lifetime.
Conceived by owner Sachiko Miyashita, Hasabon seamlessly merges French... More
Nestled in Kagurazaka, Hasabon reveals itself as a harmonious blend of Japanese culture, art, and cuisine within the walls of a charming old private house. Guided by the Zen philosophy of "Hasabon," the establishment introduces everyday delights to be relished for a lifetime.
Conceived by owner Sachiko Miyashita, Hasabon seamlessly merges French cuisine with Japanese tea, crafting a menu that reflects Chef Kakohiro Kosaka's rich experience and sensitivity. The thoughtfully designed space showcases handmade ceramics from artists across Japan, enhancing the overall dining experience.
Chef Kosaka's culinary journey, from the two-star restaurant "Clo de la Violette" in Aix-en-Provence to Japanese and French establishments in Tokyo, culminated in the opening of Hasabon in 2020. His expertise in fusing French techniques with Japanese ingredients results in a sophisticated yet approachable dining experience. The menu, available for lunch and dinner, invites patrons to pair dishes with carefully selected wines and sake. Chef Kosaka's desserts, like the roasted tea-infused bavaloa and Daiginjo sake lees cream pudding, showcase his inventive flair.
Hasabon, a sister store of the renowned Fushikino, provides an atmosphere where adults find solace and celebrate life's milestones. The second-floor tea salon offers guests a chance to engage with Japanese culture through events like tea ceremonies.
The culinary journey commences with light and fresh flavors, highlighted by the Shishamo—an anadromous fish native to Hokkaido—served on turnip purée and adorned with pickled broccoli. The mushroom soup with crab powder offers a bisque-like flavor, setting the stage for the main courses.
The Mani course showcases Hokkaido's bounty, featuring Buri fish cut like a steak, accompanied by daikon mochi and Renton chips. The Hokkaido deer, paired with red beet, captivates with its succulence. The La France dessert with cream strikes a perfect balance, delivering a delightful conclusion to the meal.
Completing the dining experience is the adept team, including tea sommelier Kaori Sasaki and service manager Kentaro Iwasaki, ensuring patrons are seamlessly guided through their culinary journey.
In essence, Hasabon emerges as a culinary sanctuary, seamlessly blending casual elegance with the harmonious marriage of French and Japanese influences, inviting patrons to savor every moment in this meticulously curated setting. Less
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- Gerhard Huber added a new meal Dinner at Hasabon at Hasabon
Second meal, not as delicious as the first one. Still good and extraordinary value
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- Gerhard Huber added a new meal Dinner at Masuichi - East at Masuichi - East
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- Gerhard Huber added a new meal Dinner at deux feuilles at deux feuilles
Deux Feuilles, a bistro in Kagurazaka, delights with its French cuisine paired with exclusive bread from the renowned bakery Pan de Philosophe. It offers a variety of dishes using seasonal ingredients, complemented by a selection of natural wines and sake, matching the ambiance of its sister bakery. The intimate setting is perfect for enjoying meticulously... More
Deux Feuilles, a bistro in Kagurazaka, delights with its French cuisine paired with exclusive bread from the renowned bakery Pan de Philosophe. It offers a variety of dishes using seasonal ingredients, complemented by a selection of natural wines and sake, matching the ambiance of its sister bakery. The intimate setting is perfect for enjoying meticulously prepared meals and drinks with loved ones. Less
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- Gerhard Huber added a new meal Dinner at Jfree at Jfree (Jfree) with Tomoko Morikawa
Jfree in Kagurazaka is a culinary gem, a testament to Chef Jinuchi's extensive training in renowned establishments like Quintessence and Florilège, and his partnership with his wife in running this elegant eatery. This duo's passion and commitment are palpable in every aspect of the dining experience, from the ambiance to the meticulously crafted dishes... More
Jfree in Kagurazaka is a culinary gem, a testament to Chef Jinuchi's extensive training in renowned establishments like Quintessence and Florilège, and his partnership with his wife in running this elegant eatery. This duo's passion and commitment are palpable in every aspect of the dining experience, from the ambiance to the meticulously crafted dishes that blend French technique with the soul of Japanese ingredients.
The dining journey at Jfree is an exploration of textures and flavors, starting with Hokkaido Shirako wrapped in a crispy potato Rösti, offering a delightful play between soft and crunchy. The Miyazaki Sumaji chicken bone charcoal soup brings a burst of umami, paired with succulent chicken, showcasing the chef's ability to elevate traditional flavors into something extraordinary.
The Miyazaki Aori Squid, sliced to mimic sushi neta, softens to reveal its inherent sweetness, while the Aichi eel, prepared in an unagi style, combines a crusty exterior with a tender heart. The barely cooked Hyogo mackerel maintains its savory oceanic essence, leading seamlessly into the main highlight: the Miyazaki beef, slow-cooked to perfection, underscoring the chef's reverence for quality and technique.
A dessert of roasted tea ice cream, made in a pacojet for smoothness and rich flavor, followed by a strawberry crepe with caramelized sugar, provides a fittingly elegant finale. Accompanied by small sweets, café, and homemade miso, the meal at Jfree is not just dining but a celebration of culinary excellence, reflecting the chef's journey and his collaboration with his wife to create an unforgettable gastronomic experience. Less
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- Gerhard Huber added a new meal Dinner at Jfree at Jfree (Jfree)
New restaurant in Kagurazaka. Japanese ingredients, mostly from Miyazaki where the chef comes from but French techniques.
6 seat counter and a private room for 4.
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- Gerhard Huber added a new meal Dinner at TOKI at TOKI
French restaurant inside the luxurious The Mitsui Hotel in Kyoto. Counter seating overlooking the cooking space of the 7 chefs working there.
The ingredients are all Japanese, but the cooking is French.
Delicious dishes in a beautiful setting.
The wine pairing of Mr. Kobayashi was dominated by French wines but contained some interesting and tasty... More
French restaurant inside the luxurious The Mitsui Hotel in Kyoto. Counter seating overlooking the cooking space of the 7 chefs working there.
The ingredients are all Japanese, but the cooking is French.
Delicious dishes in a beautiful setting.
The wine pairing of Mr. Kobayashi was dominated by French wines but contained some interesting and tasty wines. Less
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Great second meal.
All the top selection plus the seasonal pork. Topped up by mine de pork and oysters.
Delicious.