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 Dinner at Nakano at Nakano
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YAWYE (formerly Aligoteur) is a refined French restaurant in Tokyo’s Nogizaka area, led by Chef Kohei Taguchi. The name stands for “You Are What You Eat,” reflecting its philosophy of harmonizing food, well-being, and sensory experiences. Chef Taguchi, with experience at L’Effervescence and Minamiazabu Waon, brings a free-spirited approach to... More
YAWYE (formerly Aligoteur) is a refined French restaurant in Tokyo’s Nogizaka area, led by Chef Kohei Taguchi. The name stands for “You Are What You Eat,” reflecting its philosophy of harmonizing food, well-being, and sensory experiences. Chef Taguchi, with experience at L’Effervescence and Minamiazabu Waon, brings a free-spirited approach to French cuisine, incorporating elements from other traditions. The new location is very elegant, featuring a counter for up to 8 people and a room with two tables, also seating up to 8. The food highlights Japanese ingredients executed with French techniques, creating excellent layers of taste. The menu changes based on the day’s weather and temperature, emphasizing seasonality. The wine list, dominated by Burgundy whites and reds, is fairly priced and pairs beautifully with the cuisine. With its intimate setting and outstanding food, YAWYE is a great place that I highly recommend. Less
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- Gerhard Huber added a new meal Dinner at Kasahara (かさ原) at Kasahara
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- Gerhard Huber added a new meal Dinner at Kasahara (かさ原) at Kasahara
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- Gerhard Huber added a new meal Dinner at Pure C at Pure C
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- Gerhard Huber added a new meal Lunch at L'Amphitryon at L’Amphitryon
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- Gerhard Huber added a new meal Dinner at Mozzamo at MOZZAMO
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- Gerhard Huber added a new meal Dinner at Tacubo at TACUBO (TACUBO)
My recent dining experience at Tacubo in Tokyo was a remarkable journey through Chef Daisuke Takubo's culinary vision. Set in the private dining room, the atmosphere was intimate, offering a unique contrast to the lively counter area known for its wood-fired oven and bustling kitchen view.
The meal commenced with a Caprese featuring freshly made... More
My recent dining experience at Tacubo in Tokyo was a remarkable journey through Chef Daisuke Takubo's culinary vision. Set in the private dining room, the atmosphere was intimate, offering a unique contrast to the lively counter area known for its wood-fired oven and bustling kitchen view.
The meal commenced with a Caprese featuring freshly made mozzarella and yuzu leaf, a testament to Chef Takubo's flair for infusing Italian classics with Japanese nuances. The pasta with pesto sauce and samurai oysters showcased his ability to harmonize diverse textures and flavors, creating a dish both innovative and comforting.
The horse sirloin tartare with white truffle was another standout, where Chef Takubo's minimalist seasoning preserved the meat's authentic taste, complemented by the crunch and aroma of truffle sticks. The cod milt with Radicchio and Lardo was a delightful blend of contrasting flavors, embodying the chef's skill in balancing complex tastes.
Chef Takubo's expertise shone through in the simplicity of the pasta with white truffle and consommé sauce, where the high-quality ingredients spoke for themselves. The Irish Hereford Prime, a lean yet umami-rich contrast to Wagyu A5, was cooked to perfection, showcasing his mastery of different meat types.
A refreshing hand-eaten salad course followed, demonstrating the chef's appreciation for traditional dining experiences, while the perfectly executed classic pasta Bolognese reflected his deep respect for Italian cuisine.
The meal concluded with a sublime milk ice cream with white truffle sticks, a perfect example of Chef Takubo's innovative approach to flavor combinations.
Throughout the meal, Chef Takubo's frequent table visits added a personal touch, compensating for the absence of the counter experience. His culinary journey, from Tsuji Culinary School to various renowned Italian restaurants in Tokyo and Ginza, has shaped his unique style. This blend of traditional Italian techniques with Japanese ingredients and aesthetics is the hallmark of Tacubo.
Located in the artistic Daikanyama neighborhood, Tacubo's ambiance reflects Chef Takubo's vision. The interior, with its slate-painted walls, white beams, and nature-inspired decor, mirrors his philosophy of bringing the outside in, creating a warm and inviting dining environment.
Overall, the experience at Tacubo was not just a meal, but a journey through Chef Takubo's culinary landscape, where each dish was a story of flavors, techniques, and passion. His dream of moving with the seasons to cook around the world hints at an ever-evolving menu, promising new delights with each visit. Less
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- Gerhard Huber added a new meal Dinner at Seirin at Seirin (勢麟)
My meal at Seirin in Hamamatsu was a remarkable showcase of traditional Japanese cuisine with a hint of impending innovation. The fugu soup with daikon, though a tad hot and simple, started the meal. The chawanmushi with mushrooms and fugu soup was a delicate delight. The fugu sashimi, accompanied by daikon chili relish and aspic, exemplified culinary... More
My meal at Seirin in Hamamatsu was a remarkable showcase of traditional Japanese cuisine with a hint of impending innovation. The fugu soup with daikon, though a tad hot and simple, started the meal. The chawanmushi with mushrooms and fugu soup was a delicate delight. The fugu sashimi, accompanied by daikon chili relish and aspic, exemplified culinary artistry. The grilled shirako, a generous portion perfectly cooked, was a highlight. The kani and nam ball, rich in umami, and the exquisitely cooked fugu karaage were memorable. The meal concluded with a comforting rice and matcha soup, freshly harvested strawberries, and a perfectly balanced hojicha ice cream. With the restaurant poised to embrace a fusion of French and Japanese cuisine under a new chef, and the current chef's plans to hand over the reins and move south, Seirin is at an exciting culinary crossroads. Less
