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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 Lunch at Ramen Sugichiyo at Ramen Sugichiyo
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- Gerhard Huber added a new meal Dinner at Comptoir Feu at Comptoir Feu
Comptoir Feu, a gem nestled in the heart of Osaka, is not merely a restaurant but a sanctuary of culinary excellence, helmed by the exceptionally talented Chef Ayumu Sato. This exclusive venue, known for its innovation and intimacy, currently opens its doors only on demand, catering to a select group of regular patrons who have come to expect nothing... More
Comptoir Feu, a gem nestled in the heart of Osaka, is not merely a restaurant but a sanctuary of culinary excellence, helmed by the exceptionally talented Chef Ayumu Sato. This exclusive venue, known for its innovation and intimacy, currently opens its doors only on demand, catering to a select group of regular patrons who have come to expect nothing but the extraordinary from Chef Sato’s kitchen.
Last night’s dining experience was nothing short of stellar, a testament to Comptoir Feu’s enduring commitment to culinary artistry. After delighting guests with his signature menu, Chef Sato ventured into a realm of spontaneous creativity, crafting three additional dishes on the spot that left everyone in awe. Among these impromptu creations, the fried rice – or as it is affectionately known in Japanese, "Chahan" – was particularly outstanding. This dish, seemingly simple, was elevated to an art form under Chef Sato’s deft hands, each grain of rice perfectly seasoned and harmonizing with an array of flavors that captured the essence of Japanese finesse and French elegance.
Chef Sato’s approach to cuisine is revolutionary, blending the boundaries between cultures and ingredients to produce dishes that are not only visually stunning but also soul-stirring. His use of premium ingredients, like the much-celebrated beluga caviar, further underscores the luxuriousness of the dining experience at Comptoir Feu. The restaurant itself, with its limited seating, ensures an intimate encounter with the chef’s culinary genius, making each visit uniquely personal and memorable.
Comptoir Feu, under Chef Ayumu Sato’s visionary leadership, stands as a monument to the transformative power of gastronomy. It is a place where food transcends its physical form to become a medium of expression and connection, mirroring the vibrant spirit of Osaka. In this exclusive setting, every dish narrates a story, every flavor evokes emotion, and every meal becomes an unforgettable chapter in the diner’s journey. Chef Sato’s dedication to his craft and his patrons is evident in every aspect of Comptoir Feu, making it a must-visit destination for those fortunate enough to be welcomed into its enchanting world. Less
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- Gerhard Huber added a new meal Dinner at Comptoir Feu at Comptoir Feu
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In the tranquil outskirts of Kanazawa, nestled within Nonoichi's serene landscape, lies Sushidokoro Mekumi, a sanctuary of culinary excellence led by the visionary Chef Takayoshi Yamaguchi. Renowned for his meticulous craftsmanship and an unwavering dedication to the freshest ingredients, my latest visit to Mekumi was nothing short of a gastronomic... More
In the tranquil outskirts of Kanazawa, nestled within Nonoichi's serene landscape, lies Sushidokoro Mekumi, a sanctuary of culinary excellence led by the visionary Chef Takayoshi Yamaguchi. Renowned for his meticulous craftsmanship and an unwavering dedication to the freshest ingredients, my latest visit to Mekumi was nothing short of a gastronomic revelation, setting a new pinnacle in my culinary journeys.
The meal commenced with an otsumami trio of crabs, each selection embodying the pinnacle of sea flavors. The red snow crab, served with its own miso, burst with rich umami, setting a high benchmark for the courses to follow. In contrast, the white snow crab's delicate sweetness, enhanced by its miso, offered a nuanced flavor profile, while the hairy crab, with its creamy roe and tender flesh, showcased the sheer luxury of Japanese seafood.
Transitioning to nigiri, the Botan Ebi's natural sweetness was a testament to the ocean's bounty, while the Ika, with its subtle taste and tender texture, highlighted Yamaguchi's precision. The aged Buri, having undergone a seven-day aging process, unveiled a depth of flavor that was both bold and intricate, demonstrating a mastery over the art of sushi.
The cooked nigiri courses were equally compelling. The transformation of Botan Ebi through cooking introduced a new texture and sweetness, illustrating the chef's versatility. The Nodoguro, known for its rich, buttery flesh, was a highlight, perfectly grilled to accentuate its natural flavors.
This extraordinary meal at Mekumi was a comprehensive showcase of Chef Yamaguchi's dedication to his craft. Each dish, from the meticulously selected crabs to the expertly aged Buri, reflected a profound understanding of flavor and texture. The intimate setting of Mekumi, enhanced by personal touches like lacquerware from Yamaguchi's father, created an ambiance that was both welcoming and exclusive.
In essence, dining at Mekumi under Chef Yamaguchi's guidance is a journey through the zenith of Japanese culinary artistry. It's a place where the passion for sushi transcends the confines of the kitchen, offering an unforgettable experience that resonates deeply with those fortunate enough to partake. My latest visit, marked by an unparalleled dining experience, reaffirms Mekumi as a culinary landmark, not just in Kanazawa, but in the world of Japanese cuisine. Less
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- Gerhard Huber added a new meal Dinner at Koide (こいで) at Koide (こいで)
Nestled in Kanazawa, Koide Izakaya captivates with a blend of traditional ambiance and the culinary depth of the sea. This revered establishment, with its warm, wooden charm, serves as a sanctuary where each dish reflects the seasons' finest. The ever-evolving menu features the freshest catches: from the melt-in-your-mouth sashimi to the robust flavors... More
Nestled in Kanazawa, Koide Izakaya captivates with a blend of traditional ambiance and the culinary depth of the sea. This revered establishment, with its warm, wooden charm, serves as a sanctuary where each dish reflects the seasons' finest. The ever-evolving menu features the freshest catches: from the melt-in-your-mouth sashimi to the robust flavors of grilled nodoguro and the exquisite "kobako-gani" crab, celebrating the ocean's bounty. Koide's dedication to using super high-quality ingredients mirrors that of high-end Kaiseki restaurants, evident in the artful presentation and depth of flavor in each dish. While this commitment to excellence comes at a price, the experience of dining here offers an unparalleled journey through Japan's rich culinary heritage. Paired with a carefully selected sake range, a meal at Koide Izakaya is not just dining; it's an exploration of taste and tradition, marking each visit as a moment to be treasured. Less
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- Gerhard Huber added a new meal Lunch at Kataori at Kataori
Another stunning meal, winter soups, perfect shirako, hirame sashimi and wild duck
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- Gerhard Huber added a new meal Dinner at Yoroniku Tokyo at YORONIKU TOKYO
Azabudai Hills, a transformative development in Tokyo by Mori Building, redefines urban living with its innovative "city within a city" concept. Completed in 2023, this project stands as a beacon of sustainability, luxury, and community cohesion in a dense metropolitan setting. The development, designed by Pelli Clarke Pelli Architects, features the... More
Azabudai Hills, a transformative development in Tokyo by Mori Building, redefines urban living with its innovative "city within a city" concept. Completed in 2023, this project stands as a beacon of sustainability, luxury, and community cohesion in a dense metropolitan setting. The development, designed by Pelli Clarke Pelli Architects, features the Azabudai Hills Mori JP Tower, Tokyo's tallest structure, embodying a new era in architectural design and urban planning. Spanning 8.1 hectares, Azabudai Hills harmoniously blends 214,500m² of office space, about 1,400 residential units, and extensive greenery, aiming to accommodate 20,000 employees, 3,500 residents, and 30 million visitors annually. Prioritizing environmental sustainability, it targets Platinum LEED certification and commits to 100% renewable energy. By integrating extensive green spaces and modern urban functions, Azabudai Hills stands as a model for future urban developments, promoting a sustainable, vibrant community life within the heart of Tokyo.
Yoroniku is a renowned Japanese yakiniku restaurant known for its high-quality meat and exceptional dining experience. Originally situated in Ebisu, it has garnered praise for its selection of premium cuts and attentive service, making it a favorite among yakiniku enthusiasts. The restaurant's relocation to Azabudai Hills signifies its ambition to reach a wider audience while continuing to offer its distinguished menu and ambiance. Yoroniku Ebisu's commitment to quality and customer satisfaction remains its cornerstone, promising an unforgettable culinary journey for both new and returning patrons. Less
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- Gerhard Huber added a new meal Lunch at Aca 1° at acá
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- Gerhard Huber added a new meal Dinner at Kondo at Tempura Kondo (てんぷら 近藤)