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travels for friends, food and wine - in exactly this order
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Mr. Kenshin, the proprietor of Tonkatsu Kenshin in Kagurazaka, Tokyo, has an impressive background in the culinary arts, particularly in the realm of tonkatsu (Japanese fried pork cutlet). Prior to opening his own establishment, Mr. Kenshin honed his skills at Narikura, a distinguished tonkatsu restaurant in Takadanobaba, renowned for its exceptional... More
Mr. Kenshin, the proprietor of Tonkatsu Kenshin in Kagurazaka, Tokyo, has an impressive background in the culinary arts, particularly in the realm of tonkatsu (Japanese fried pork cutlet). Prior to opening his own establishment, Mr. Kenshin honed his skills at Narikura, a distinguished tonkatsu restaurant in Takadanobaba, renowned for its exceptional tonkatsu. This experience is evident in the quality of dishes served at Tonkatsu Kenshin, which has quickly gained popularity for its unique "white tonkatsu". This signature dish is celebrated for its tender, juicy meat and a crispy, almost snow-like exterior. The modern and stylish ambiance of his restaurant, along with an open kitchen that allows diners to observe the culinary process, adds to the allure of this dining experience. Mr. Kenshin's journey from Narikura to his own venture exemplifies his dedication to perfecting the art of tonkatsu, making Tonkatsu Kenshin a must-visit for enthusiasts of this beloved Japanese dish.
Today's visit to Tonkatsu Kenshin offered an extraordinary culinary experience, featuring the special "Dream of Hachimantai" pork from Akita Prefecture. This pork, known for its softness and flavorful taste, is a result of meticulous health and hygiene management in its upbringing. The highlight was the use of eight-layered pork, aged for about a month in the 'KURABAN' magic refrigerator. This ageing process, done at precise water temperatures, resulted in an ideal aged meat that maintained its freshness while enhancing its flavor.
The menu included a Loin Cutlet Set Meal (120g) and a Ribeye Cutlet Set Meal (200g), both of which were incredibly delicious. The pork's fat was rendered perfectly, releasing a burst of flavors that were a testament to the chef's skill.
In addition, we indulged in the "East Takumi SPF Pig – Hitachi no Kagayaki", encompassing loin, ribeye, and filet cuts. This "Brilliance of Hitachi" – East Takumi SPF Pig Loin, was yet another example of the restaurant's commitment to quality and taste.
Every dish was executed to perfection, resulting in juicy, flavorful cutlets that left a lasting impression. This meal was a vivid reminder of the chef's expertise in selecting and preparing top-quality pork, creating an unforgettable dining experience at Tonkatsu Kenshin.
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- Gerhard Huber added a new meal Dinner at Koharu at Koharu
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- Gerhard Huber added a new meal Lunch at Sushi Saito at Sushi Saitou (鮨 さいとう)
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- Gerhard Huber added a new meal Lunch at Matsukawa at Matsukawa (松川)
Tucked within the prestigious Minato district of Tokyo, Matsukawa presents itself as a paragon of kaiseki cuisine. This invitation-only retreat, with its adherence to a cash-only policy, stands out for its commitment to seasonal and quality ingredients, reflecting in a menu that is as fleeting as the seasons themselves. The intimate space, designed... More
Tucked within the prestigious Minato district of Tokyo, Matsukawa presents itself as a paragon of kaiseki cuisine. This invitation-only retreat, with its adherence to a cash-only policy, stands out for its commitment to seasonal and quality ingredients, reflecting in a menu that is as fleeting as the seasons themselves. The intimate space, designed for a select twenty-two, becomes a stage where culinary theatre plays out with the freshest catches like hair crab and conger eel.
At the helm is Chef Tadayoshi Matsukawa, whose culinary repertoire is honed under the Michelin-starred guardianship of Seisoka, guiding Matsukawa to its Gold level status on Tabelog. His mastery is a dance of flavors, celebrating the wabi-sabi philosophy and the monastic precision of shojin ryori.
Our recent visit to Matsukawa was a delightful foray into this exquisite culinary tradition. The meal was a tapestry woven with precision by Chef Matsukawa and his team, each course a stanza in a poem of Japanese gastronomy.
The Horsehair crab, or kegani, was the versatile muse, presenting a trilogy of delights—from its unadulterated form cradling rice in its shell to the charred depth of its grilled legs and the refined simplicity of its sashimi incarnation.
The suppon, a grilled turtle, brought a rich and succulent narrative to the table, followed by the kamo, whose duck flavors blossomed in a shabushabu preparation before melding into a soba noodle broth, each sip an umami sonnet.
A revered crescendo was the famed rice dish, an orchestra of textures and flavors with the crispness of roasted nori, the pop of ikura, and the musky whisper of karasumi. This ensemble of ingredients played a harmonious finale that was both contrasting and complementary.
Amidst the tranquil ambiance that is Matsukawa's signature, the lunch transcended mere dining; it was a culinary journey through the pinnacle of kaiseki offerings. The experience was a deep dive into the art of Matsukawa's cuisine, leaving an indelible impression of Japanese culinary finesse. Less
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- Gerhard Huber added a new meal Dinner at Torafugutei at Torafugutei
天然とらふぐ” (Tennen torafugu) Meal.
The fish is much bigger than farm raised and actually has taste. Great value for your money.
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- Gerhard Huber added a new meal Dinner at CAINOYA御室 at CAINOYA御室
Grand Opening of Cainoya's New Location: A Culinary Gem
Cainoya's new location marks a soft opening, transforming a modest house into a culinary treasure under the skilled hands of the chef. The entrance, a discreet door on the side, leads guests through a charming garden to the main door. A vast window along the way provides a sneak peek into the... More
Grand Opening of Cainoya's New Location: A Culinary Gem
Cainoya's new location marks a soft opening, transforming a modest house into a culinary treasure under the skilled hands of the chef. The entrance, a discreet door on the side, leads guests through a charming garden to the main door. A vast window along the way provides a sneak peek into the dining counter and the kitchen. The restaurant itself, a single room, features a 7-seat counter affording a view of the kitchen equipped with state-of-the-art gadgets.
While the menu retains its classic appeal, offering delights such as the renowned onion tart, an exceptional buri, and a captivating salad, the addition of an extended version of the chef's techno-sushi at the meal's conclusion elevates the dining experience.
In offering constructive feedback, it is suggested that the chef draw more from his Italian heritage. The absence of some of the excellent pasta dishes was notably felt. Anticipating the commencement of regular business, it is hoped that the chef will incorporate more of these delectable options into the menu, enhancing the overall dining repertoire. Less
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- Gerhard Huber added a new meal Lunch at Ikarus at Ikarus
Hangar-7 in Salzburg, Austria, is a unique structure that houses a collection of historical airplanes, helicopters, and Formula One racing cars, and it is also known for hosting art exhibitions. The most notable feature of Hangar-7 is its architecture, which is a remarkable example of contemporary design.
As for the culinary aspect, Hangar-7 is home... More
Hangar-7 in Salzburg, Austria, is a unique structure that houses a collection of historical airplanes, helicopters, and Formula One racing cars, and it is also known for hosting art exhibitions. The most notable feature of Hangar-7 is its architecture, which is a remarkable example of contemporary design.
As for the culinary aspect, Hangar-7 is home to the renowned Restaurant Ikarus. This restaurant is unique because it has a different guest chef concept. Each month, a different top chef from around the world is invited to create a menu, making it a hub for international culinary innovation and diversity. The chefs invited are typically among the best in their respective countries, often holding Michelin stars or similar accolades. This concept offers guests a chance to experience a wide variety of cooking styles and cuisines throughout the year.
The concept behind Hangar-7, combining a love for aviation and motorsports with high-end cuisine and culture, makes it a unique destination in Salzburg. The blend of technological innovation and global culinary expertise under one roof offers visitors an unusual and enriching experience. Less
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- Gerhard Huber added a new meal Dinner at Pakta at Pakta
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El Celler de Can Roca is a renowned restaurant in Girona, Catalonia, Spain. It was opened in 1986 by the Roca brothers: Joan, Josep, and Jordi. Each brother specialized in a different aspect of gastronomy - Joan as the head chef, Josep as the sommelier, and Jordi as the pastry chef.
The restaurant gained a significant reputation for its creative... More
El Celler de Can Roca is a renowned restaurant in Girona, Catalonia, Spain. It was opened in 1986 by the Roca brothers: Joan, Josep, and Jordi. Each brother specialized in a different aspect of gastronomy - Joan as the head chef, Josep as the sommelier, and Jordi as the pastry chef.
The restaurant gained a significant reputation for its creative and innovative cuisine, blending traditional Catalan dishes with modern techniques. It became famous for its unique dishes, which often featured unexpected combinations of flavors and textures, and for its extensive wine list curated by Josep Roca.
El Celler de Can Roca received numerous awards and accolades over the years. It was awarded its first Michelin star in 1995, its second in 2002, and its third in 2009. The restaurant was also named the best restaurant in the world by the prestigious Restaurant magazine in 2013.
The Roca brothers' approach to cuisine was often described as a blend of science and art, with a deep respect for ingredients and a continuous exploration of culinary boundaries. Their commitment to sustainability and the use of locally sourced ingredients was also a significant aspect of their philosophy.
The restaurant, due to its popularity and acclaim, was a must-visit destination for food enthusiasts around the world, often requiring reservations to be made well in advance. Less