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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 Asador Olaverri at Asador Olaverri
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Fantastic wine tasting at La Cantina. What a gem this is? When in the region, go and visit.
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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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Takayoshi Yamaguchi, the master of kani (crab) preparation, showcases his culinary prowess at Sushidokoro Mekumi, where guests are treated to a remarkable dinner featuring five distinct and exquisite crab varieties. With his scientific approach and relentless passion for flavor, Yamaguchi mesmerizes diners with the freshest seafood sourced from the... More
Takayoshi Yamaguchi, the master of kani (crab) preparation, showcases his culinary prowess at Sushidokoro Mekumi, where guests are treated to a remarkable dinner featuring five distinct and exquisite crab varieties. With his scientific approach and relentless passion for flavor, Yamaguchi mesmerizes diners with the freshest seafood sourced from the abundant Sea of Japan. Located in Kanazawa, his restaurant stands as a testament to his unwavering dedication to local ingredients and the pursuit of umami. Through his unique style and profound understanding of sushi, Yamaguchi has captivated top chefs and food enthusiasts from around the world. Less
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- Gerhard Huber added a new meal Dinner at Kawamura at Kawamura
I recently had the pleasure of dining at Kawamura Steak House in Ginza, and it was truly an exceptional experience. Kawamura is a renowned establishment known for its exquisite culinary offerings, and my meal there was nothing short of remarkable.
The meal started with an exploration of the sea, as we indulged in a five-course presentation of the... More
I recently had the pleasure of dining at Kawamura Steak House in Ginza, and it was truly an exceptional experience. Kawamura is a renowned establishment known for its exquisite culinary offerings, and my meal there was nothing short of remarkable.
The meal started with an exploration of the sea, as we indulged in a five-course presentation of the highly sought-after kuro awabi, or black abalone. This rare specimen, weighing over 1 kg and standing at an impressive 10 cm, was prepared in various captivating ways. From the raw cubes and sashimi-style slices that showcased its natural flavors, to the unique presentation in a glass with its own liver, the kuro awabi proved to be a true delicacy. The tempura-style deep-frying added a delightful crispness, while the butter sauce elevated its richness.
Adding to the luxurious experience, each serving of raw abalone was accompanied by a generous portion of caviar, enhancing the already indulgent flavors and adding a touch of elegance to the dish.
It’s important to note that such an extraordinary dining experience at Kawamura Steak House comes at a very high cost. The exceptional quality of ingredients, meticulous preparation, and the impeccable service reflect the premium nature of the restaurant. Dining here is a splurge and may not be within everyone’s budget, but for those seeking an extraordinary culinary journey and are willing to indulge in a lavish experience, Kawamura Steak House is a worthwhile destination.
Moving on to the main courses, Kawamura showcased its expertise with a selection of dishes that left a lasting impression. The famous consommé, with its depth of flavor and impeccable balance, set the stage for what was to come. The hand-cut steak tartare made from Kobe Wagyu was a masterpiece, showcasing the premium quality and exceptional marbling of the beef. Each bite was a melt-in-your-mouth delight.
The katsu sando, featuring female Kobe Wagyu, was a revelation. The perfectly breaded and fried cutlet, nestled between soft, fluffy bread, highlighted the tenderness and flavor of the beef. It was a harmonious combination of textures and tastes.
The grand finale came in the form of the Chateaubriand steak, slowly cooked at a low temperature to achieve unparalleled succulence. Each slice revealed the mastery of the chef, with a perfect medium-rare doneness and a buttery tenderness that made every bite heavenly.
To conclude this exceptional dining experience, we were treated to the restaurant’s famous pudding accompanied by a scoop of velvety vanilla ice cream. The silky-smooth texture and luscious flavors of the dessert were the perfect ending to an unforgettable meal.
Kawamura Steak House in Ginza is truly a culinary gem. The restaurant’s dedication to sourcing the finest ingredients and their meticulous preparation are evident in each dish. The attentive and knowledgeable staff added to the overall dining experience, ensuring that every detail was taken care of.
If you seek a dining experience that combines elegance, exceptional flavors, and a celebration of premium ingredients, Kawamura Steak House is a must-visit destination. However, it’s important to be aware that this indulgence comes at a significant cost. It is recommended to be prepared for the high prices associated with such a remarkable dining experience. From the rare and delectable kuro awabi, accompanied by the indulgence of caviar, to the impeccable Wagyu beef creations and the impeccable desserts, this establishment exceeded all expectations. Prepare to be enchanted by the artistry and culinary mastery that awaits you at Kawamura Steak House in Ginza. Less
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- Gerhard Huber added a new meal Dinner at Myoujyaku at Myoujaku
Nestled in Nishiazabu, Myoujyaku is a hidden gem for Japanese Kaiseki enthusiasts seeking a unique and innovative dining experience. Chef Hidetoshi Nakamura's creations are not for the faint of heart, showcasing a remarkable level of subtlety and minimal seasoning that truly highlights the essence of each ingredient.
During my visit, I embarked on... More
Nestled in Nishiazabu, Myoujyaku is a hidden gem for Japanese Kaiseki enthusiasts seeking a unique and innovative dining experience. Chef Hidetoshi Nakamura's creations are not for the faint of heart, showcasing a remarkable level of subtlety and minimal seasoning that truly highlights the essence of each ingredient.
During my visit, I embarked on a culinary adventure that delighted my taste buds and challenged my palate. One standout dish was the sashimi course featuring akou, skillfully complemented with a salt mixed with fish powder made from dried fish. This unexpected combination brought forth a burst of flavors that danced on my tongue.
In the midst of summer, when ayu can sometimes become mundane, Chef Nakamura presented it in a truly remarkable way. The ayu was elegantly wrapped in a crepe made from a special egg, with a yolk so pale it resembled an egg white crepe. This clever twist infused new life into the familiar dish, elevating it to an extraordinary level.
Another memorable creation was the Komochi yari ika and baby corn, coated with a crushed rice cracker infused with squid ink before being expertly deep-fried. The result was a delightful combination of textures and flavors that captivated my senses.
To conclude the meal, I was treated to a first dessert of Hassaku with white Anko. This exquisite creation boasted a remarkable balance of high acidity and low sweetness, resulting in a refreshing and invigorating finale to the culinary journey.
Both courses I experienced were a testament to Chef Nakamura's culinary prowess. The dishes showcased a harmonious blend of flavors, surprising twists, and a complexity that left me in awe. It was evident that meticulous thought and creativity went into every detail of the meal.
With its warm and serene ambiance, Myoujyaku provided the perfect backdrop for this extraordinary dining experience. The attentive and knowledgeable staff further enhanced the overall enjoyment, ensuring that every aspect of the meal was a delight.
For those seeking an exceptional dining adventure, Myoujyaku is a destination worth exploring. Chef Nakamura's innovative and original approach to Japanese cuisine will leave you with lasting memories of superbly crafted dishes that challenge and delight the senses. Prepare to embark on a gastronomic journey unlike any other. Less
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- Gerhard Huber added a new meal Yanagiya in Kagurazaka - Dinner at うお輝 at うお輝
A fraction of the price but not necessarily a fraction of the taste, quite the opposite.
And the have one of my favorite sakes - 十四代
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- Gerhard Huber added a new meal Dinner at Fukuzuka at Sushi Fukuduka
Sushi FUKUZUKA in Kagurazaka is a hidden gem tucked away on a quiet back street. The ambiance of the restaurant takes inspiration from the Japanese tea ceremony, creating an atmosphere of serene darkness. The dim lighting is strategically placed, with a small box in front of diners to accentuate the beauty of the meticulously crafted food and plates.
While... More
Sushi FUKUZUKA in Kagurazaka is a hidden gem tucked away on a quiet back street. The ambiance of the restaurant takes inspiration from the Japanese tea ceremony, creating an atmosphere of serene darkness. The dim lighting is strategically placed, with a small box in front of diners to accentuate the beauty of the meticulously crafted food and plates.
While the setting adds to the allure, one might question how the chef manages to work in such low lighting. Nonetheless, the chef's dedication to his craft shines through in his approach to rice. Recognizing its significance in nigiri, he employs three different types of rice, each prepared at specific temperatures ranging from 20 to 50 degrees Celsius, depending on the accompanying fish (neta). This attention to detail ensures a harmonious marriage of flavors.
Adding to the intrigue, the chef presents three distinct variations of gari (ginger), including an unexpected twist of using apple. The progression of the meal comprises four otsumami (appetizers) followed by a generous selection of 14 nigiri pieces. Among the highlights are the exquisite sea bass, the melt-in-your-mouth medium fatty tuna, and the delectable botanshrimp.
A delightful touch that adds to the overall experience is the chef's use of three different types of wasabi for the nigiri. Each type is indicated on the menu by a unique stamp, allowing diners to explore and appreciate the subtle differences in flavor and intensity.
Sushi FUKUZUKA offers a captivating and well-executed concept that embraces tradition while exploring unique flavors. However, some may find a slight gap when it comes to sourcing top-notch ingredients. Overall, it remains an intriguing dining experience worth exploring for sushi enthusiasts seeking a blend of tradition, creativity, and the opportunity to discover the nuances of different wasabi varieties. Less
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- Gerhard Huber added a new restaurant list “Destination Restaurants 2023” selected by the Japan Times
Destination Restaurants express the land of Japan
Destination Restaurants was launched by The Japan Times in 2021 as a list of the best restaurants
in Japan, selected by Japanese experts with international diners in mind. As in previous years, Yoshiki Tsuji, Naoyuki Honda and Takeshi Hamada have kindly judged the third edition, Destination Restaurants... More
Destination Restaurants express the land of Japan
Destination Restaurants was launched by The Japan Times in 2021 as a list of the best restaurants
in Japan, selected by Japanese experts with international diners in mind. As in previous years, Yoshiki Tsuji, Naoyuki Honda and Takeshi Hamada have kindly judged the third edition, Destination Restaurants 2023, and selected 10 top-quality restaurants from across the nation.
Restaurants of any genre are eligible, and in any location outside Tokyo’s 23 wards and Japan’s 20 major “ordinancedesignated cities.” The culinary prowess of Japan’s main cities is well known — Tokyo’s restaurants have the most “stars” in the world. But the Destination Restaurants list has three guiding principles that set it apart and place its focus squarely on regional Japan. First, the true expression of Japan’s land and climate is to be found in its regional areas. Second, it is important to unearth those unique talents that tend to get lost in regional areas. Third, a regional-focused list provides an alternative to the many other restaurant rankings.
“Even if you have just one restaurant that is good enough to attract international visitors, then you have the potential to enliven that local economy and spark regional revitalization,” Hamada said. “Hopefully this is a first step.” Tsuji commented: “Without the necessary tourist
resources, convenient transport and accommodation options, people often just don’t visit rural areas, so they have a range of issues that need attention. But when a local restaurant does receive attention, it is so valuable, because it means you can also promote local foods and ingredients and other things at the same time.” Honda highlighted the list’s influence on the next generation, explaining that ”when you get more good local restaurants appearing and attracting attention, more young chefs will be nurtured in regional areas.” Now that COVID-19 restrictions have been lifted and the number of tourists visiting Japan from overseas has recovered, the Destination Restaurants list looks set to become even more important than ever.
https://authentic-japan-selection.japantimes.com/restaurant/2023-10/ Less
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Experience an extraordinary culinary journey at Chisou Nishi Kenichi, where land and sea converge in unforgettable flavors. Chef Kenichi Nishi's passion for exceptional cuisine stems from his background in Hiroshima and his collaboration with renowned fishmonger Naoki Maeda. The dishes at Chisou Nishi Kenichi are a testament to Nishi's expertise and... More
Experience an extraordinary culinary journey at Chisou Nishi Kenichi, where land and sea converge in unforgettable flavors. Chef Kenichi Nishi's passion for exceptional cuisine stems from his background in Hiroshima and his collaboration with renowned fishmonger Naoki Maeda. The dishes at Chisou Nishi Kenichi are a testament to Nishi's expertise and dedication.
Standout highlights include the remarkably fresh Barracuda, served within three hours of being caught, offering a tantalizing texture and the true essence of the ocean. The Nori butter delights with its combination of three distinct Nori varieties, infusing each bite with buttery richness and captivating umami flavors.
Another masterpiece is the Kimedai with thinly sliced zucchini, where the delicate sweetness of the fish harmonizes with the refreshing crunch of the vegetable. The signature Fish pie, featuring six-hour grilled onions and a light Crème and vinegar sauce, showcases Nishi's culinary finesse.
For meat lovers, the smoked Beef Female from Yamaguchi presents tender and succulent flavors that melt in your mouth. To conclude the meal, indulge in the Amandai Risotto, an exquisite combination of squid ink-infused rice that elevates the dish to new heights.
Chisou Nishi Kenichi masterfully blends the finest ingredients with Nishi's culinary prowess, resulting in a remarkable dining experience. Impeccable service and an inviting ambiance further enhance the journey, making it a feast for all the senses.
As a delightful dessert finale, Chef Kenichi served a scrumptious creamy hazelnut ice cream at Chisou Nishi Kenichi. This exquisite creation showcases his mastery in crafting irresistible flavors, leaving a lasting impression on your palate.
At Chisou Nishi Kenichi, guests have the option to enjoy a wine pairing or order by the bottle. The Chef thoughtfully curates a selection of reasonably priced wines, from which diners can choose. Whether you prefer a perfect wine pairing or exploring the bottles available, the restaurant offers a delightful array of choices to complement your dining experience.
This culinary gem not only offers sensational dishes but also tells a story of Nishi's background and dedication to his craft. Discover the artistry and passion of Chisou Nishi Kenichi, and be prepared to savor extraordinary flavors that will leave a lasting impression. Less
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