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 ESqUISSE (エスキス) at Esquisse
Return visit, aways pleasurable.
Great combination of Japanese ingredients with French concept and techniques. Very flavorful and perfectly executed.
The Front Office is polyglot, super professional and warm.
The wine list not long but hides some gems and very good prices.
One of the best spots to go for a Sunday lunch before doing some shopping... More
Return visit, aways pleasurable.
Great combination of Japanese ingredients with French concept and techniques. Very flavorful and perfectly executed.
The Front Office is polyglot, super professional and warm.
The wine list not long but hides some gems and very good prices.
One of the best spots to go for a Sunday lunch before doing some shopping in the Sunday pedestrian zone of Ginza. Less
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New Chef, some quality, great food, interesting sequencing. The second plate was a deer from Hokkaido which made us think where is he going to go from there. But it worked as it is more like a yo-yo than a progression.
A lot of open fire grilling.
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- Gerhard Huber added a new meal Dinner at SHIGEtei at SHIGEtei
Another gem in Kagurazaka . One man kaiseki shop with some Italian influences.
Great ingredients, excellent execution, very kind price.
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- Gerhard Huber added a new meal Pre-dinner at Casa de Live at Casa de Live
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- Gerhard Huber added a new meal Dinner at Ebisu (ゑび秀) at Ebisu (ゑび秀)
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- Gerhard Huber added a new meal Dinner at seirin (勢麟) at Seirin
Unagi and matsutake orgy.
The matsutake was foraged by the team the same morning from Mount Fuji on the level of the 5th station, between 2,000 and 2,300 meters high.
The unagi, of course, comes from the Hamanako, a brackish lake, considered to produce the best unagi in Japan. 100% of the unagi was wild and not farmed which makes this meal extraordinarily... More
Unagi and matsutake orgy.
The matsutake was foraged by the team the same morning from Mount Fuji on the level of the 5th station, between 2,000 and 2,300 meters high.
The unagi, of course, comes from the Hamanako, a brackish lake, considered to produce the best unagi in Japan. 100% of the unagi was wild and not farmed which makes this meal extraordinarily rare as over 99% of the eel consumed in Japan is farmed.
The Chef is a master in grilling the matsutake and the eel and created a truly outstanding meal.
His matsutake was the first one this season which was at peak level with a wonderful aroma and a stringy texture without loosing its sponginess.
The rice is long and not fully cooked. One get a donburi dish and as a second helping a rice with egg yolk and unagi tare.
Thank you Chef! Less
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- Gerhard Huber added a new meal Dinner at Mekumi (すし処 めくみ) at Sushidokoro Mekumi
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- Gerhard Huber added a new meal Dinner at Kusunoki (くすのき) at Kusunoki