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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 Dinner at Maeda (前田) at Maeda (前田)
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Quick Omakase Lunch, even without Daniele at the counter, the quality is very high and the seasonal toppings ever changing and tasty.
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- Gerhard Huber added a new meal Dinner at Kataori at Kataori
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- Gerhard Huber added a new meal Lunch at 茶懐石 温石(オンジャク)Onjaku at Onjaku (温石)
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- Gerhard Huber added a new meal Dinner at il AOYAMA at il AOYAMA (イル アオヤマ) with Yuko Suzuki and MASAHIKO HIRAIWA
Nestled discreetly within a tranquil residential enclave of Nagoya lies Il Aoyama, a Michelin-starred gem that beckons lovers of fine Italian cuisine. Stepping through its doors, one immediately senses the elegant ambiance that envelops this culinary sanctuary, where innovation and artistry converge to create remarkable Italian dishes that change with... More
Nestled discreetly within a tranquil residential enclave of Nagoya lies Il Aoyama, a Michelin-starred gem that beckons lovers of fine Italian cuisine. Stepping through its doors, one immediately senses the elegant ambiance that envelops this culinary sanctuary, where innovation and artistry converge to create remarkable Italian dishes that change with the seasons.
Hailing as the culinary maestro behind this establishment is none other than Hiroaki Aoyama, a distinguished graduate of the esteemed Tsuji Culinary Institute in Osaka. With an impressive background that includes stints at some of Japan's most prestigious Italian eateries, Chef Aoyama embarked on his journey with Il Aoyama in 2014. It was a bold step that would ultimately earn him the coveted Michelin star, a testament to his unparalleled creativity and culinary mastery.
Chef Aoyama's unwavering commitment to sourcing the freshest ingredients is unwavering. His dedication often leads him to the heart of Italy, where he meticulously selects the components that will grace his dishes. This devotion is matched by his ingenious culinary techniques, perpetually seeking innovative methods to elevate the flavors in every creation.
Upon my second visit to Il Aoyama, I indulged in another exquisite dining experience together with the wine pairing at ¥42,000. The journey through the courses was nothing short of extraordinary:
Commencing with Matsutake soup, the flavors were subtly nuanced yet brimming with umami, setting the stage for an evening of culinary enchantment.
Fig tartare adorned with Nodoguro sashimi caviar and a delicate yuzu flower topping unveiled a tapestry of textures and layered flavors, a true testament to Chef Aoyama's skill.
Tempura-style grouper paired with sweet corn from Hokkaido showcased impeccably cooked, succulent fish harmonizing with the sweetness of corn—an exquisite pairing.
A daring venture into Managatsu fish, a delicacy notorious for its toxicity, delivered a savory experience that left us thankful for Chef Aoyama's expertise.
A highlight was the hand-made pasta, prepared before our very eyes, awash in a seafood tomato sauce that exuded a pungent yet harmonious flavor profile.
Unagi from Aichi prefecture, nestled alongside Italian risotto rice, struck a delightful balance with crispy exteriors and a lusciously tender core—a culinary symphony.
Kamo (Duck), seared to perfection on binchotan at low heat, unveiled crispy skin that yielded to a juicy, tantalizingly tender interior—a true culinary masterpiece.
Il Aoyama's culinary narrative, heavily influenced by Italian cuisine, paradoxically remains quintessentially Japanese—a fusion that elevates the dining experience to extraordinary heights. Chef Aoyama's expertise shines through in every dish, delivering a truly remarkable, and undeniably Japanese, interpretation of Italian cuisine. It's an experience not to be missed for any aficionado of fine Italian fare. Less
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- Gerhard Huber added a new restaurant list OAD 2024 Survey - Restaurants which opened in 2023
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- Gerhard Huber added a new meal Pit stop at SOWER at SOWER
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- Gerhard Huber added a new meal Dinner at Bia at Bia (美会)
Located in the vibrant district of Roppongi, Restaurant Bia has been garnering both praise from enthusiastic diners and acclaim from discerning critics. Renowned for its inventive Japanese cuisine that skillfully blends traditional Japanese flavors with the vibrant zest of Thai spices, this establishment is celebrated for its unwavering commitment to... More
Located in the vibrant district of Roppongi, Restaurant Bia has been garnering both praise from enthusiastic diners and acclaim from discerning critics. Renowned for its inventive Japanese cuisine that skillfully blends traditional Japanese flavors with the vibrant zest of Thai spices, this establishment is celebrated for its unwavering commitment to using only the most exquisite ingredients, many of which are thoughtfully sourced from local farmers and fishermen. Bia's pièce de résistance is undoubtedly the omakase course, a culinary journey that dances with the seasons, showcasing the chef's artistry in sync with the availability of the freshest, locally-sourced ingredients.
Returning for a second memorable dining experience at Bia, I was once again captivated by their ingenious fusion of Thai culinary heritage with the precision and finesse of Japanese culinary techniques. The result is a tantalizing symphony of flavors that stands as a refreshing departure from the culinary landscape. My palate was treated to a delightful medley of tastes, where some combinations soared while others pleasantly surprised. As a whole, Restaurant Bia is a culinary gem that I wholeheartedly recommend to anyone seeking a remarkable dining experience unlike any other. Less
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Surely one of the best places in Salzburg. Chef’s Table (NYC and Zug/Austria) is tasteable.
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- Gerhard Huber added a new meal Lunch at The Beachy Head at The Beachy Head