About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
Social
Additional Links
Restaurants
- Gerhard Huber added a new meal Dinner at 炭焼き肉と京の野菜 Nico at 炭焼き肉と京の野菜 Nico
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at Hato (波濤) at Hatou
Copy the code to embed the post
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at Keisuke Matsumoto at Keisuke Matsumoto
Dining at Keisuke Matsumoto in Sendai is a deeply memorable culinary experience—one that affirms the restaurant’s quiet brilliance and its chef’s mastery in weaving the Wakon Yosai philosophy into every dish. This concept—harmonizing Japanese spirit with Western technique—is not a slogan here, but the very soul of the cuisine, developed over... More
Dining at Keisuke Matsumoto in Sendai is a deeply memorable culinary experience—one that affirms the restaurant’s quiet brilliance and its chef’s mastery in weaving the Wakon Yosai philosophy into every dish. This concept—harmonizing Japanese spirit with Western technique—is not a slogan here, but the very soul of the cuisine, developed over decades of international and domestic experience by Chef Keisuke Matsumoto himself.
Born in Sendai, Chef Matsumoto began his culinary journey locally before moving to France at the age of 25, where he trained in some of the most demanding French kitchens, including under Alain Senderens at the legendary Lucas Carton in Paris. He further refined his skills at Jean Bardet in Tours and Le Bretagne in Brittany before returning to Japan. His tenure at Roppongi Hills Club and later as Executive Chef at Lewin Terrace in Singapore allowed him to cultivate a style that is at once precise, intuitive, and profoundly rooted in Japanese seasonality. His return to Sendai marked the opening of a restaurant that feels like both a homecoming and a culmination.
The meal opens with a gougère of Miyagi-Shirome soybeans, filled with silky tofu and topped with caviar. Airy yet substantial, the gougère gives way to the gentle depth of the tofu, beautifully punctuated by the salinity of the caviar. It’s a clever, understated beginning that signals the chef’s fluency in restraint.
A remarkable course of five-year-aged Jambon Crus, cured by the chef himself, showcases his long view on flavor. Tasting and refining year by year, he pushed the aging from three to five, ultimately yielding an extraordinary depth of umami and a refined texture—a rare and personal achievement.
The tomato gazpacho, paired with Zao mozzarella and 30-year-aged balsamic, is a burst of late-summer clarity. Sun-kissed tomatoes bring sweetness and vibrancy, elegantly framed by the vinegar’s complexity and the cheese’s gentle creaminess. The mountain vegetable sashimi, incorporating kogomi and sansho leaf, is another highlight—slightly bitter greens matched with pristine fish, offering harmony and contrast.
Arahama surf clam with safflower and bamboo shoots is vibrant and textured, while white asparagus wrapped in Sendai Wagyu with spring truffle offers indulgence with precision. The asparagus provides crunch and acidity; the Wagyu, sweetness; the truffle, a whisper of earth—perfectly judged.
“L’eau d’aromatique”, one of the chef’s signature dishes, features flawlessly grilled kimedai in a clear, aromatic broth—delicate yet deeply satisfying.
Further courses include Yamagata duck with pineapple and house spices, and Hidakami Wagyu paired with seasonal vegetables and a Shaoxing wine reduction—dishes that speak of place, texture, and refined flavor construction.
Desserts uphold the standard: a shallow crème brûlée with a delicate crack and lush custard, followed by a ZAO fromage blanc with blood orange and pomegranate—light, bright, and refreshing.
Equally noteworthy is the beverage program, overseen by the front office manager—a former bartender with a sharp, intuitive touch. The wine selections are thoughtful and well-aligned with the dishes, but it’s the non-alcoholic pairings that truly shine: infusions, herbal concoctions, and freshly mixed juices created on the spot. These drinks are not mere substitutes, but original creations that interact with the food in meaningful ways.
Keisuke Matsumoto offers more than a meal—it is a quietly confident, deeply refined expression of culinary harmony. Every element is thoughtful, personal, and polished. A stunning experience. Less
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at Kuromori (クロモリ) at Chromoly (クロモリ)
Kuromori, located in Sendai, is the life’s work of chef Yoji Kuromori, whose background is as diverse and thoughtful as the cuisine he creates. Born in Kanagawa and raised in Hokkaido, Kuromori trained under a Cantonese master in Tokyo and became head chef of Fook Lam Moon in Futako-Tamagawa by the age of 28. After the 2011 Tōhoku earthquake and... More
Kuromori, located in Sendai, is the life’s work of chef Yoji Kuromori, whose background is as diverse and thoughtful as the cuisine he creates. Born in Kanagawa and raised in Hokkaido, Kuromori trained under a Cantonese master in Tokyo and became head chef of Fook Lam Moon in Futako-Tamagawa by the age of 28. After the 2011 Tōhoku earthquake and tsunami, he moved to Sendai with the intention of contributing to the region’s recovery. His restaurant reflects this mission—offering refined Cantonese cooking rooted entirely in local ingredients from Miyagi and the broader Tōhoku region. At Kuromori, classical Chinese technique meets deep regional expression in a quiet, elegant setting.
The meal began with a Chinese herbal soup—a clear, powerful broth made from chicken, dry-cured ham, scallop, shiitake mushrooms, caterpillar fungus, Cantonese cabbage, ginger, and Japanese ginseng. Slightly bitter and layered with umami, it was restorative and complex.
An assortment of small dishes followed, each prepared with balance and attention to detail. Bang bang chicken made with free-range homare-yamadori was juicy and full of flavor. A potato salad with prickly ash flower oil and cured ham offered aroma and creaminess. Japanese rape leaves, simply dressed with salt and oil, were fresh and bitter. A stir-fried preparation of bamboo shoots had a fragrant bite. A croquette made with chicken liver from Tome City had a crisp shell and a rich, earthy filling. Most memorable was a sashimi of starry stingray liver—smooth, pink, and paired with a delicate broad bean paste. A simmered shiitake from Sendai closed the sequence with warmth and earthiness.
The charcoal-roasted pork from Saito-buta in Kakuda City was tender and chewy with long-lasting umami, accented by wasabi leaves pickled in soy sauce. A spring roll filled with freshly foraged mountain vegetables had a bitter, crunchy complexity—very original and full of life.
Simmered shark’s fin from Kesennuma, cooked whole and served in a rich broth with cured ham, was gelatinous and deeply savory. It was followed by a rice dish made from sasanishiki rice and sticky barley, topped with bamboo shoots and koshiabura—a spicy mountain herb. The contrast between the sweet rice and the intensity of the preceding dish was perfectly judged.
A braised, dried abalone from Sanriku—aged three years—had a dense, luxurious texture and resonant flavor. The steamed fish course paired starry stingray and slender grouper with lettuce from Sendai, offering subtle differences in texture and sweetness.
The stir-fry of Sendai beef, bigfin squid, snap peas, and wood ear mushrooms in house-made xo sauce was one of the strongest dishes of the night—savory, sweet, crisp, and earthy all at once.
Noodles from Shiroishi were served in a deep, umami-laden broth made from chicken and whole fish, topped with a glossy layer of chicken fat. Comforting and soulful, it was a refined take on ramen. Dessert, a simple pairing of local milk and strawberries, was fresh and satisfying.
The beverage pairing was exceptional—thoughtfully alternating between European and Chinese wines and well-selected Japanese sakes. Each pour enhanced the dishes without ever overwhelming them.
Kuromori is more than just a restaurant—it is a deeply personal expression of memory, place, and philosophy. Chef Kuromori’s cuisine carries the soul of Tōhoku through the precision of Cantonese technique, resulting in one of Japan’s most quietly extraordinary dining experiences. Less
Copy the code to embed the post
Copy the code to embed the post
Copy the code to embed the post
- Gerhard Huber added a new meal Lunch at Ming Fu at Ming Fu
Dining at Ming Fu during lunch was a deeply satisfying experience—an ode to heritage and flavor crafted with precision and heart. We had the opportunity to try all of the restaurant’s signature dishes, and each one stood as a testament to why this unassuming Taipei gem holds a Michelin star.
The famed Buddha Jumps Over the Wall was every bit... More
Dining at Ming Fu during lunch was a deeply satisfying experience—an ode to heritage and flavor crafted with precision and heart. We had the opportunity to try all of the restaurant’s signature dishes, and each one stood as a testament to why this unassuming Taipei gem holds a Michelin star.
The famed Buddha Jumps Over the Wall was every bit as luxurious and comforting as expected. Simmered for hours, the broth was deep, complex, and silky, harmonizing abalone, chicken, pork, and rare mushrooms into something truly restorative. Equally memorable was the Glutinous Rice Chicken, a beautifully executed dish with rich broth and perfectly seasoned sticky rice that absorbed every bit of flavor from the stuffed whole chicken.
The Fried Intestines, a deceptively simple dish, were crisp, clean, and deeply savory—showcasing the kitchen’s technical mastery and respect for local ingredients. It’s rare to find a version so free of gaminess, and so addictive.
Service was warm yet discreet, and despite the modest six-table setup, there was an air of quiet elegance throughout the meal. The pacing was excellent, the portions generous without being overwhelming, and the overall experience thoroughly rewarding.
In a city teeming with outstanding food, Ming Fu continues to stand out—not through flashy innovation but through steadfast commitment to tradition, executed at the highest level. A lunch here is not just a meal—it’s a celebration of Taiwanese culinary roots. Less
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at Logy at logy
Dining at Logy in Taipei is a journey through the intricate tapestry of Asian flavors, masterfully woven by Chef Ryogo Tahara. The restaurant’s commitment to innovation and excellence is evident in every dish, reflecting a deep respect for both tradition and creativity.
One of the standout aspects of the evening was the exceptional wine pairing... More
Dining at Logy in Taipei is a journey through the intricate tapestry of Asian flavors, masterfully woven by Chef Ryogo Tahara. The restaurant’s commitment to innovation and excellence is evident in every dish, reflecting a deep respect for both tradition and creativity.
One of the standout aspects of the evening was the exceptional wine pairing curated by Kevin Lu, Logy’s head sommelier. Lu’s expertise is unparalleled; in 2024, he became Taiwan’s first and only Master Sommelier, a title held by fewer than 280 individuals worldwide . His previous experience includes managing wine programs at esteemed establishments like Belon in Hong Kong . At Logy, Lu’s pairings elevated the dining experience, each selection thoughtfully chosen to complement and enhance the flavors of the dishes.  
While the culinary artistry at Logy is commendable, there were moments where the complexity of certain dishes felt overwhelming. A more restrained approach, allowing individual ingredients to shine, could further accentuate the restaurant’s strengths.
Overall, Logy offers an unforgettable dining experience, marked by culinary innovation and impeccable service. Chef Tahara’s vision, combined with Kevin Lu’s unparalleled wine expertise, positions Logy as a must-visit destination for gastronomes seeking a harmonious blend of flavors and cultures.  Less
Copy the code to embed the post
Former journalist turned beef noodle expert. Wonderful flavour full soup with excellent noodles and beef. In his living room.
