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 Shoraku 匠樂割烹壽司 at Shoraku 匠樂割烹壽司
Lunch at Shoruku proved to be a deeply satisfying and quietly elegant experience that blended Japanese refinement with the warmth of kappo-style hospitality. The chef’s approach leans into seasonality and quality, with a notable number of ingredients sourced from Toyama—especially the seafood, which had remarkable clarity of flavor. The otsumami... More
Lunch at Shoruku proved to be a deeply satisfying and quietly elegant experience that blended Japanese refinement with the warmth of kappo-style hospitality. The chef’s approach leans into seasonality and quality, with a notable number of ingredients sourced from Toyama—especially the seafood, which had remarkable clarity of flavor. The otsumami offerings, interspersed generously between nigiri courses, gave the meal a rhythm closer to kappo than traditional omakase, allowing time to appreciate the textures and subtle warmth of each preparation. The shari was moderately acidic, balanced and understated, designed to support but never overshadow the neta.
A friend curated a thoughtful and diverse wine pairing that elevated the experience further. The 2000 Chambolle-Musigny Premier Cru from Domaine Comte Georges de Vogüé opened the meal with a graceful maturity—perfumed, earthy, and silky. Next came a vibrant 2021 Bourgogne Aligoté from Butterfield, which brought precision and minerality, making it an ideal match for some of the more delicate otsumami. The 2018 Champagne Adrien Renoir “Les Epinettes” Grand Cru was a standout—a Pinot Noir–based Champagne with structure, red fruit, and fine mousse, pairing beautifully with richer bites. Finally, the 2018 Chassagne-Montrachet “La Romanée” from Marc Morey delivered elegance and quiet power, a beautifully textured white Burgundy that handled the more umami-forward dishes with poise.
Overall, Shoruku offers a quiet confidence—a harmony between tradition and a relaxed, contemporary format. A polished meal that doesn’t shout, but speaks deeply to those who listen. Less
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- Gerhard Huber added a new meal Dinner at Yatchan at Yatchan
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- Gerhard Huber added a new meal Dinner at JL Studio at JL STUDIO
Dining at JL Studio in Taichung was a singularly memorable experience, a testament to the evolving identity of modern Singaporean cuisine. Chef Jimmy Lim’s vision, brought to life with remarkable precision by Chef de Cuisine Sam and his team, delivered a thoughtful, innovative tasting menu that elegantly bridged heritage and haute cuisine.
The... More
Dining at JL Studio in Taichung was a singularly memorable experience, a testament to the evolving identity of modern Singaporean cuisine. Chef Jimmy Lim’s vision, brought to life with remarkable precision by Chef de Cuisine Sam and his team, delivered a thoughtful, innovative tasting menu that elegantly bridged heritage and haute cuisine.
The evening unfolded with a series of intelligent reinterpretations of childhood flavors from Singapore, infused with Taiwanese terroir. The hamachi with jackfruit and starfruit introduced the menu with balance and brightness, while the Kumamoto oyster and sea grapes offered a strikingly marine expression—saline, textural, and deeply umami.
Dishes such as the Patagonian toothfish with laksa leaves and the Maine lobster with purple sweet potato highlighted the kitchen’s flair for reengineering comfort dishes into fine dining masterpieces. The Miyazaki A5 short rib with firefly squid and banana blossom was a knockout—a luxurious, deeply flavorful combination with complex aromatics and grounded sweetness.
A particular highlight was the nostalgic “Yaw Kun Kopitiam 2017,” a poetic tribute to Singapore’s kopitiam culture, reimagined with coconut, candied ikan billis, jasmine rice, and sambal caramel. It was playful, emotional, and deeply delicious.
Each plate was executed with finesse, the pacing was perfect, and the alcohol pairing (featuring Krug, Jaboulet, and a lovely Malvasia from Sicily) elevated the entire experience. At NT$3,880 for five premium glasses, it was excellent value for the quality provided.
Overall, this was a deeply satisfying and intellectually engaging meal. JL Studio remains one of Asia’s most exciting fine dining destinations—not only because of its technique and precision but because it tells a story that is personal, culturally rich, and constantly evolving. Bravo to Jimmy Lim and to Sam for a truly exceptional experience. Less
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- Gerhard Huber added a new restaurant list San Sebastian
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- Gerhard Huber added a new meal Dinner at El Pulpo at El Pulpo
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- Gerhard Huber added a new meal Lunch at Aka (アカ) at acá
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- Gerhard Huber added a new meal Dinner at Sazenka at Sazenka
Chef Tomoya Kawada presented an exceptional menu at 茶禅華 (Sazenka), showcasing his mastery in blending Chinese culinary traditions with Japanese refinement. Each course reflected precision, balance, and a deep respect for texture and flavor.
The meal opened with Mushroom and Bird Nest, offering an excellent interplay of textures and a slight,... More
Chef Tomoya Kawada presented an exceptional menu at 茶禅華 (Sazenka), showcasing his mastery in blending Chinese culinary traditions with Japanese refinement. Each course reflected precision, balance, and a deep respect for texture and flavor.
The meal opened with Mushroom and Bird Nest, offering an excellent interplay of textures and a slight, well-balanced acidity. Stir Fried Squid with Shiso, served in two preparations — raw, finely sliced and marinated with shiso — impressed with clarity and freshness. The Shrimp Spring Roll stood out for its flavorful filling, with the unexpected finish of bitter mountain vegetables adding complexity.
Sazenka Style Barbecue pork arrived in two presentations, one version topped with fragrant hanasansho, providing a beautiful aromatic lift. The Crispy Fried Chicken reimagined karaage in the house style, maintaining irresistible flavor. Wasabi with Jellyfish offered a fascinating crunch and a deeper wasabi character, perfectly judged.
The White Squid Soup revealed a deep, elegant flavor, followed by the Grilled Red Bream, skillfully cooked with crispy scales enhancing the texture. A signature course, the Szechuan Chicken Wing, was uniquely filled with the lips of puffer fish, offering an unusual yet delicious experience. The Braised Shark Fin Soup delivered profound richness, a hallmark of high Chinese cuisine.
The meal concluded with a refreshing Seasonal Fresh Vegetable dish and a tender, flavorful Steamed Slice Pork and Eggplant.
Once again, Sazenka affirmed why it stands among Tokyo’s most exceptional restaurants, where every dish is both deeply rooted in tradition and uniquely reimagined through Kawada’s artistry. Less
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A second visit to Tempura Asanuma confirms what the first meal suggested: Chef Tsutomu Asanuma is not content with mastery—he is chasing evolution. The meal once again showcased his disciplined technique and relentless pursuit of refinement. His signature eggplant has reached new heights—still encased in a perfectly crisp shell, but with an even... More
A second visit to Tempura Asanuma confirms what the first meal suggested: Chef Tsutomu Asanuma is not content with mastery—he is chasing evolution. The meal once again showcased his disciplined technique and relentless pursuit of refinement. His signature eggplant has reached new heights—still encased in a perfectly crisp shell, but with an even more delicate, almost molten center. The contrast in texture is striking and speaks to an exacting control of temperature and timing.
The meal opened with a brilliant tempura “toast” filled with shrimp—crispy, savory, and ideally matched with a cold sake. It’s a playful yet precise way to begin, signaling both confidence and hospitality. The rest of the menu followed in similar fashion: meticulously crafted, clean, and focused. The hotate, while visually stunning with its translucent core, felt slightly over on the palate—a reminder that in tempura, the margin between perfection and imperfection is razor-thin.
Still, what stands out most is the clear progression. The young chef continues to test and sharpen his technique with every service. His growth is visible, not just in improved textures or execution, but in his expanding vision of what tempura can be.
Tempura Asanuma is no longer just a promising newcomer—it is quickly becoming one of Tokyo’s essential counters for those seeking the next generation of Edomae tempura. Asanuma is on a path to define his own place among Japan’s culinary elite. The difficulty of securing a seat here already speaks volumes. Less
