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My recent meal at Ginza Harutaka, under the expert helm of Chef Harutaka Takahashi, was an unforgettable journey into the heart of Tokyo's sushi excellence. Chef Takahashi, with thirteen years of rigorous training at the esteemed Sukiyabashi Jiro, has honed his craft to perfection, which is vividly reflected in every dish he presents. The restaurant's... More
My recent meal at Ginza Harutaka, under the expert helm of Chef Harutaka Takahashi, was an unforgettable journey into the heart of Tokyo's sushi excellence. Chef Takahashi, with thirteen years of rigorous training at the esteemed Sukiyabashi Jiro, has honed his craft to perfection, which is vividly reflected in every dish he presents. The restaurant's ambiance, characterized by its refined black marble floors and bespoke handcrafted furniture, sets the stage for an unparalleled dining experience.
The meal began with an array of otsumami, starting with an exceptionally good taco, moving through the delicate flavors of amadei, and culminating in the awabi, which was undoubtedly one of the best I've ever had. Its perfect texture and deep umami set a high standard for the rest of the meal. The nigiri selection further cemented Harutaka's culinary prowess. The ika was served with a minimal cut, retaining more texture and subtly releasing its sweetness, a nuanced approach that distinguished it from others. The kohada was less about the spectacle and more about savoring the pure taste of the fish itself, reflecting a philosophy of simplicity and purity. The otoro and chutoro were beyond comparison, a testament to the best I've ever enjoyed, their rich flavors marrying perfectly with the shari. The uni from Hokkaido was another highlight, bursting with sweetness, rich in umami, and remarkably low in iodine taste, while the thicker cut buri offered an incredible texture with a gradual umami release.
For me, the shari at Harutaka is amongst the best one can find in Tokyo, a sentiment that reinforces my love for this place. The recent meal underscored why Harutaka is truly deserving of its three Michelin stars, a recognition of its exceptional cuisine that is indeed worth a special journey.
My experience at Harutaka is a clear testament to Chef Harutaka Takahashi's mastery over sushi, showcasing his ability to elevate traditional sushi to extraordinary heights with his unique touch. This dining experience not only validated the three Michelin stars awarded to Harutaka but also reaffirmed its status as a pinnacle of culinary artistry in Tokyo. Harutaka is more than a restaurant; it's a destination that beautifully narrates the story of dedication, passion, and the sublime art of sushi making. Less
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- Gerhard Huber added a new meal Dinner at Yakumo Saryo at Yakumo Saryo
Yakumo Saryo, under the creative vision of Shinichiro Ogata, stands as a beacon of Japanese culinary excellence in Tokyo's Meguro district. This restaurant transcends the conventional dining experience, integrating the elegance of minimalist design with a profound connection to the seasonal and artisanal essence of Japan. The journey into its serene... More
Yakumo Saryo, under the creative vision of Shinichiro Ogata, stands as a beacon of Japanese culinary excellence in Tokyo's Meguro district. This restaurant transcends the conventional dining experience, integrating the elegance of minimalist design with a profound connection to the seasonal and artisanal essence of Japan. The journey into its serene embrace begins through a garden that captures the ephemeral beauty of nature, setting the stage for an evening where every detail is imbued with intention and grace.
Our dinner was an exquisite exploration of Fugu, presented in a series of dishes that showcased the versatility and delicate flavors of this esteemed ingredient. The meal commenced with Fugu Karaage, remarkable for its thickly sliced, juicy texture, establishing a high benchmark for the courses that followed. The freshness of mountain vegetables, foraged the same day, introduced an earthy contrast, while the first takenoko of the season delighted with its sweetness and texture.
The warmth and sweetness of Fugu Shirako, complemented by its grilled skin, offered a sophisticated depth to our culinary journey. A special chirashi sushi featuring Saba on slightly salted rice, sourced from a distinctive field, exemplified the chef's dedication to the subtleties of flavor and provenance. The shark fin dish, with its sweet and sticky sauce, enriched the meal with a luxurious texture and depth.
A refreshing interlude of cold soba with mountain vegetables led to the savory richness of wild duck, prepared to perfection, balancing tender texture with deep flavors. The meal culminated in the tea room, where dessert and tea served as a serene finale, allowing us to reflect on the experience in a space where tranquility and culinary artistry converge.
Chef Ogata's personal touch, through detailed explanations of the ingredients and techniques, added an invaluable dimension to the evening. His offer of a kitchen tour post-meal was a generous gesture that provided insight into the heart of Yakumo Saryo's operations, enhancing our appreciation for the meticulous attention to detail that defines the restaurant.
Yakumo Saryo, with its intimate dining rooms and thoughtful design, offers more than just a meal; it provides an immersive experience that captures the essence of Japanese hospitality and culinary tradition. It is an ideal venue for small groups seeking an experience that combines innovation with tradition, set against a backdrop of peaceful elegance. This dining experience stands as a testament to the restaurant's commitment to excellence, making it a memorable exploration of Japan's rich culinary landscape. Less
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- Gerhard Huber added a new meal Dinner at Sushi Masuda (鮨 ます田) at Sushi Masuda
Modern sushi in the a modern building. Solid cooking and a price which you expect in this location.
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- Gerhard Huber added a new meal Dinner at Kiu (きう) at Kiu (きう)
Sushi KIU in Kyoto transcends traditional sushi dining, presenting an omakase experience that is both classic in structure and innovative in execution. The meal begins with otsumami, where one immediately notices a departure from convention. The dishes here are unusual, showcasing a blend of Japanese precision and Italian flair, with items such as cooked... More
Sushi KIU in Kyoto transcends traditional sushi dining, presenting an omakase experience that is both classic in structure and innovative in execution. The meal begins with otsumami, where one immediately notices a departure from convention. The dishes here are unusual, showcasing a blend of Japanese precision and Italian flair, with items such as cooked versions of traditional appetizers and meatballs that hint at Chef Kazuo Hisada's culinary versatility. This Italian influence, rare for sushi establishments, adds a layer of complexity and novelty to the starters, setting the stage for what's to come.
The nigiri course further embodies KIU's unique culinary philosophy. The shari (sushi rice) is seasoned with balsamic vinegar, an exceptionally unconventional choice that distinguishes KIU's offerings from those of other sushi venues. This choice not only showcases Hisada's willingness to break from tradition but also enhances the flavor profile of each piece of nigiri, adding depth and a subtle tanginess that complements the fish.
The selection of fish is impeccable, sourced with an eye for perfection and aged when necessary to heighten the taste and texture. The nigiri at KIU is not just about the fish; it's about the experience as a whole. Each piece is thoughtfully topped with small additions designed to elevate the flavor, ensuring that every bite is a discovery of balanced, enhanced tastes that linger on the palate.
Sushi KIU stands out not just for its food but for the philosophy it embodies. It's a place where the boundaries of sushi are expanded, where Japanese tradition meets Italian innovation, resulting in a dining experience that is as memorable as it is unique. The meticulous attention to detail, from sourcing to seasoning, and the intimate, referral-only dining environment make a meal at Sushi KIU an exclusive culinary journey not just through Japan, but through the broader spectrum of global haute cuisine.
In essence, Sushi KIU is a must-visit for those seeking to explore the zenith of sushi artistry, where each dish serves as a testament to Chef Hisada's mastery and vision. It's a place where the familiar comforts of sushi meet the thrilling unpredictability of global culinary influences, making each visit a novel experience that redefines what sushi can be. Less
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- Gerhard Huber added a new meal Dinner at Chiba Takaoka at Chiba Takaoka (千葉たかおか)
Nestled in the bustling heart of Midtown Yaesu, Tokyo, Chiba Takaoka stands as a beacon of culinary excellence, drawing not only on the skills and hospitality of its chef but also on a rich heritage rooted in Chiba Prefecture. My recent visit to this exquisitely designed restaurant unveiled not just a meal but a journey through the chef’s storied... More
Nestled in the bustling heart of Midtown Yaesu, Tokyo, Chiba Takaoka stands as a beacon of culinary excellence, drawing not only on the skills and hospitality of its chef but also on a rich heritage rooted in Chiba Prefecture. My recent visit to this exquisitely designed restaurant unveiled not just a meal but a journey through the chef’s storied past and his unwavering commitment to his roots.
The otsumami, a prelude to the culinary symphony to follow, was a showcase of both innovation and tradition. Each dish, from the velvety soft Ankimo releasing waves of umami to the richly flavored Aji salad, was a testament to the chef’s meticulous care in ingredient selection. The Karasumi stood out for its delicate balance of flavors - mild, low in salt, yet satisfyingly chewy. The swordfish, luxurious in its fattiness, echoed the chef’s ability to transform simple ingredients into sublime experiences.
Central to the Chiba Takaoka experience is the chef’s dedication to his origins in Chiba. This dedication manifests in his relentless pursuit of sourcing ingredients directly from Chiba Prefecture, a commitment that not only honors his heritage but also ensures the unparalleled freshness and quality of the dishes served. The sushi, particularly notable for its shari with just the right balance of temperature and acidity, further accentuated the nigiri, especially the tuna from a 149kg specimen, showcasing the chef’s virtuosity and his profound connection to his culinary roots.
The restaurant’s ambiance, a harmonious blend of modernity and tradition, sets the stage for an immersive dining experience. The chef’s history in Chiba, coupled with his dedication to bringing the essence of his homeland to Tokyo, imbues each dish with a sense of place and story. This connection to Chiba is not just about sourcing ingredients but is a reflection of the chef’s philosophy - a belief in the importance of origin, quality, and sustainability.
The move from Chiba Minato to Tokyo has not diminished this ethos; if anything, it has been strengthened. The chef’s passion for Chiba is palpable, from the selection of sake produced in Chiba Prefecture to the use of local rice, water, and seasonings for the sushi rice. This dedication to local sourcing is not merely a culinary choice but a tribute to the chef’s beginnings, his journey from Chiba to Tokyo, and his homage to the land that shaped his culinary vision.
Chiba Takaoka is more than a restaurant; it is a narrative woven with threads of gastronomic excellence, personal history, and a deep respect for the bounty of Chiba. The chef’s friendliness and hospitality, combined with his culinary prowess, make for an unforgettable dining experience. It is a place where food transcends the boundaries of taste to tell a story of heritage, passion, and unwavering dedication to excellence.
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- Gerhard Huber added a new meal Dinner at 鮨めい乃 Sushi Meino at Sushi Meino
Sushimeino, Mei Kogo's sushi restaurant in Tokyo, has garnered high praise for its exceptional sushi, service, and ambiance. Located near Azabujuban Station in Minato City, the restaurant is noted for its simple yet elegant interior. It offers an intimate dining experience with a focus on high-quality sushi and a fine selection of wines. Customer reviews... More
Sushimeino, Mei Kogo's sushi restaurant in Tokyo, has garnered high praise for its exceptional sushi, service, and ambiance. Located near Azabujuban Station in Minato City, the restaurant is noted for its simple yet elegant interior. It offers an intimate dining experience with a focus on high-quality sushi and a fine selection of wines. Customer reviews from Tabelog highlight the restaurant's excellent dishes and atmosphere, with ratings consistently above 4.0, indicating a superior dining experience. Opened in November 2023, Sushimeino is a promising addition to Tokyo's sushi scene. Less
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- Gerhard Huber added a new meal Lunch at ザ サカイ tha sakai at ザ サカイ tha sakai
Tha Sakai in Kyoto, known as ザ サカイ, is a remarkable establishment that offers an exclusive dining experience, focusing on wood-fired cuisine. Chef Tsuyoshi Sakai, after training at the renowned Etxebarri in Spain's Basque Country, brings a direct approach to cooking with an emphasis on the quality of ingredients and the technique of fire cooking.... More
Tha Sakai in Kyoto, known as ザ サカイ, is a remarkable establishment that offers an exclusive dining experience, focusing on wood-fired cuisine. Chef Tsuyoshi Sakai, after training at the renowned Etxebarri in Spain's Basque Country, brings a direct approach to cooking with an emphasis on the quality of ingredients and the technique of fire cooking. The restaurant operates on an invitation-only basis, offering a unique culinary journey that combines traditional Japanese ingredients with the Basque method of wood fire cooking. The use of oak wood from Wakayama for the fire brings out the best in each ingredient, creating dishes with depth and refinement. Dishes highlighted include Nagasaki oysters, Latvian smoked caviar, homemade bread, Kagoshima bamboo shoots, and various other meticulously prepared and presented offerings.
The atmosphere is intimate, with seating that ensures each guest receives personalized attention. This setup not only showcases the chef's skills but also allows for an immersive dining experience where the essence of each ingredient is celebrated. Tha Sakai has received high praise for its innovative approach, blending Japanese culinary traditions with international techniques to offer an unforgettable experience in Kyoto. Less
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- Gerhard Huber added a new meal Lunch at Lature at LATURE (ラチュレ)
A unique collaboration dinner in Tokyo, featuring two esteemed culinary establishments: LATURE from Japan and Haoma from Bangkok, Thailand.
LATURE, led by the innovative chef Takuto Murota, is renowned in Tokyo for its exceptional cuisine, which earned it a Michelin star. The restaurant is celebrated for its integration of local ingredients and sustainable... More
A unique collaboration dinner in Tokyo, featuring two esteemed culinary establishments: LATURE from Japan and Haoma from Bangkok, Thailand.
LATURE, led by the innovative chef Takuto Murota, is renowned in Tokyo for its exceptional cuisine, which earned it a Michelin star. The restaurant is celebrated for its integration of local ingredients and sustainable practices, including sourcing from its own farm, “LATURE FARM.” Chef Murota’s approach often involves a creative blend of traditional Japanese techniques with modern gastronomy.
Haoma, situated in Bangkok, is a Michelin-starred restaurant known for its commitment to sustainability and eco-friendly practices. It boasts its own urban farm, ensuring fresh, locally-sourced ingredients. The culinary style at Haoma is a fusion of traditional Thai flavors with contemporary cooking methods, creating a unique and memorable dining experience.
This collaboration dinner in Tokyo is a fusion of Japanese and Thai culinary artistry, combining the sustainable and innovative approaches of both chefs. It promises an extraordinary gastronomic journey, highlighting the best of both worlds in terms of flavor, technique, and sustainability.
**Review of the Collaborative Dinner at LATURE Featuring Haoma**
The collaborative dinner at LATURE, featuring Haoma, was an exquisite display of culinary expertise, blending Japanese finesse with Thai boldness. The evening began with a series of innovative amuse-bouches. The Mackerel on Aubergine Toast was a celebration of flavors, with the spicy crunch of the mackerel creating a delightful umami experience. The Bear Meat and Mushroom Tartlets introduced a wild twist, while the Hotate Tart - dry-aged scallops with tangy powder - offered a burst of scallop sweetness followed by a spicy zing. The Lobster Consommé with Parsnip Jelly was a masterpiece of restraint, the parsnip lending a subtle yet distinct touch.
The appetizers continued this theme of innovative pairings. The Sea Urchin Pulusu with Peanuts, Wasabi, and Mint Chutney was a revelation, its spicy pulusu foam and crunchy peanuts creating a complex flavor profile. The HAOMAx LATURE French Pâté en Croûte was a delightful nod to both culinary traditions.
The main dishes were a testament to the chefs' mastery. The Red Sea Bream and Clam Moiley Curry was a delicate balance, with the perfectly cooked sea bream complemented by a mild yet flavorful curry cream and Hamaguru cubes adding texture and acidity. The Roasted Venison, sourced from Hokkaido, was a dish of profound umami, enhanced by a cumin cream that was both innovative and comforting.
Desserts were a fittingly elegant end to the meal. The Strawberry and Goat Milk Blancmange struck a perfect balance between sweetness and subtlety, serving as a refreshing transition to the final course. The Apple and Yuzu Murraba with Smoked Milk Ice Cream was a harmonious blend of familiar and exotic, a testament to the chefs' ability to innovate while respecting traditional flavors.
The meal concluded with Mignardises, where the Kiwi and Citrus Pops provided a refreshing end, and the Deer Blood Macarons were a bold, yet surprisingly delightful choice.
This collaborative dinner was not just a meal; it was a journey through diverse culinary landscapes, masterfully orchestrated by the chefs of LATURE and Haoma. It was a celebration of sustainable and local ingredients, a testament to the potential of collaboration across cultures, and a memorable experience that transcended the boundaries of traditional cuisine. Less
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- Gerhard Huber added a new meal Dinner at Masuichi - East at Masuichi - East