About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
Social
Additional Links
Restaurants
Shizuoka in Japan offers a diverse and abundant food supply. Known for its green tea, wasabi, eel, and fruits, the region benefits from a favorable climate and coastal location. With fresh seafood, traditional dishes, and a rich culinary culture, Shizuoka showcases its natural resources and culinary heritage.
There's a close-knit community of restaurants,... More
Shizuoka in Japan offers a diverse and abundant food supply. Known for its green tea, wasabi, eel, and fruits, the region benefits from a favorable climate and coastal location. With fresh seafood, traditional dishes, and a rich culinary culture, Shizuoka showcases its natural resources and culinary heritage.
There's a close-knit community of restaurants, merchants, and local suppliers in Shizuoka, contributing to its exceptional restaurant scene. Chef Fujioka is a dedicated young chef who prioritizes sourcing the best regional ingredients and treating them with care. His refined techniques continuously strive for improvement. Highlights from our meal included delicious dishes like Barracuda and flat clam, surpassing even scallops in taste. Watching him shave katsuobushi and experiencing the umami explosion was excellent. The sashimi course, featuring freshly caught tuna, was particularly fascinating—unaged, dense texture, and incredible flavor. It was a fantastic meat-free meal crafted by a passionate chef dedicated to giving his very best every time. Less
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at Kappo Suzuki (割烹 すずき) at Suzuki
One man (and his wife) shop cooking slowly and deliberately for a very small number of people. Mostly regulars.
Wonderful delicate flavors and well sourced ingredients combine to a delicious meal.
Copy the code to embed the post
Buy out at Yamazaki. Young Chef team producing great food. The Kimetai steak was fantastic and in texture something which I did have eaten before.
The wine list is also something which has quite some depth and unusual choices.
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at 炭手前 鷽 at 炭手前 鷽
Copy the code to embed the post
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at Hatou at Hato (波濤)
At Hatou, their early summer menu showcases the culinary mastery of 熊切さん. The otsumami, or appetizers, he prepares are consistently outstanding. This time, he skillfully paired a pleasantly bitter Ayu fish with the sweetness of baby corn, resulting in an excellent combination of flavors. The first hamo (pike conger) of the season was so delicious... More
At Hatou, their early summer menu showcases the culinary mastery of 熊切さん. The otsumami, or appetizers, he prepares are consistently outstanding. This time, he skillfully paired a pleasantly bitter Ayu fish with the sweetness of baby corn, resulting in an excellent combination of flavors. The first hamo (pike conger) of the season was so delicious that it may remain unrivaled for the rest of the year.
The centerpiece of the meal consisted of 12 nigiri sushi pieces and 3 hand rolls, each impeccably crafted and aged to perfection. To complete the dining experience, Mr. Kumagiri served his renowned suppon soup and a delectable ice cream.
The diners around me were so impressed that they immediately wanted to make another reservation. However, the earliest available date Mr. Kumagiri could offer was in June 2024, emphasizing the high demand for his culinary expertise. Those fortunate enough to have secured reservations for 2024 can consider themselves truly lucky. Less
Copy the code to embed the post
Special treat as they served us the old recipe. Unfortunately the lack of the Master shows, it is not even close to the old glory.
Ramen Beast
Shoyu chintan soup contains four different brand name chickens- Aomori Shamo-Rock, Amakusa-Daio, Kuroiwa-tsuchidori and Nagoya Cochin. A separate dashi broth is made with asari clams, wild Rausu kombu... More
Special treat as they served us the old recipe. Unfortunately the lack of the Master shows, it is not even close to the old glory.
Ramen Beast
Shoyu chintan soup contains four different brand name chickens- Aomori Shamo-Rock, Amakusa-Daio, Kuroiwa-tsuchidori and Nagoya Cochin. A separate dashi broth is made with asari clams, wild Rausu kombu and vegetables. The noodles are house-made using a blend of both domestic wheat and organic wheat from France, along with naturally occurring Inner Mongolian kansui (alkaline water).
Other ingredients/toppings include truffle oil, fig jam, mushroom sauce and balsamic vinegar. All ingredients are delivered and used fresh. No MSG.
Master Oonishi-san learned how to make ramen for the first time at his father's shop, 'Nanae no aji no mise Mejiro' (since closed), located in Yoyogi. He started training there from the age of 28, after three years he opened 'Japanese Soba Noodles Tsuta' in Sugamo in 2012. In 2019, Oonishi-san closed the Sugamo shop, moving to Yoyogi-Uehara and into a space previously occupied by the ramen brands Gogyo and then Ippudo. 23 seats. Open since December, 2019. Less
Copy the code to embed the post
- Gerhard Huber added a new meal Lunch at Fūunji at Fuuunji Shinjuku Hon Ten (風雲児)
Soup is full of Umami an and not too salty, loads of meat and vegetables in it.
Noodles are on thicker side and fully cooked.
Excellent Tsukemen
RAMEN BEAST:
Unlike most ramen masters, the creator of Fuunji, Miyake-san, never served an apprenticeship in another famous shop. After spending years systematically sampling many of Tokyo's best ramen... More
Soup is full of Umami an and not too salty, loads of meat and vegetables in it.
Noodles are on thicker side and fully cooked.
Excellent Tsukemen
RAMEN BEAST:
Unlike most ramen masters, the creator of Fuunji, Miyake-san, never served an apprenticeship in another famous shop. After spending years systematically sampling many of Tokyo's best ramen shops, he simply decided that he had what it takes to launch a place of his own. His creation has been regarded as one of the top tsukemen destinations in Shinjuku for years.
Ramen is also on the menu here, but if you look around you'll see 90 percent of the customers slurping down Fuunji's signature tsukemen. Miyake-san runs his shop methodically - there are four to five busy staff members working in a space about the size of a typical two-man ramen kitchen. Each apprentice has one or two jobs to do and that is all they do. Mikaye-san himself mans the noodle station. He sifts out his specially ordered noodles, watches them boil, and serves them into the bowls by hand.
The noodles are wonderful, but the star here is the soup - rich and creamy, without any overbearing heaviness. Each bowl gets a dollop of fish powder that makes the soup even silkier once you mix it in.
Although pork chashu comes as a topping, the soup is made only with chicken carcasses, katsuo, and konbu.
Map Less
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at Acá 1 at acá
Surely one of the best meals I had there.
Nodoguro with asparagus and the Saga beef (XL portion) were the stars.
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at Acá 1 at acá
I love this place. Great new dishes, executed as always to perfection.