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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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Restaurants
- Gerhard Huber added a new restaurant list Reiko Yokota’s Guide To Kyoto’s Best Restaurants
Born in Hokkaido, raised in America, and trained at some of France’s most lauded establishments like Le Clown Bar and Pierre Sang in Oberkampf, Reiko Yokota draws upon her worldly upbringing as the Pastry Chef of Four Seasons Hotel Kyoto.
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Second meal is always the hardest. But, as expected the brothers delivered in spades.
This place must be promoted to a 3 star place.
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Sensational meal at Hermanos Torres. The former Michelin tire shop was transformed not into a restaurant but an eating theatre. There are two cooking island in the middle while the tales are set around them. This creates a fantastic setting and interaction between the chefs and the diners.
The dishes are complex constructed, well calibrated and plated... More
Sensational meal at Hermanos Torres. The former Michelin tire shop was transformed not into a restaurant but an eating theatre. There are two cooking island in the middle while the tales are set around them. This creates a fantastic setting and interaction between the chefs and the diners.
The dishes are complex constructed, well calibrated and plated artfully. The taste is deep, full of flavour and multilayered.
This is going to be the new three star restaurant in Barcelona and will catapult Barcelona to the number #1 spot in Spain and maybe even in Europe. Less
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- Gerhard Huber added a new meal Lunch at Pesceco (pesceco) at Pesceco
Takahiro Inoue lived his whole life on the Shimabara Peninsula, apart from a short stint as a cooking school in Osaka.
He opened his current place up 3 years ago. His initial Italien influenced cuisine evolve rapidly. Another example that Chef cannot resist the siren lure of the Japanese food culture.
He now focuses on local dishes which he refines... More
Takahiro Inoue lived his whole life on the Shimabara Peninsula, apart from a short stint as a cooking school in Osaka.
He opened his current place up 3 years ago. His initial Italien influenced cuisine evolve rapidly. Another example that Chef cannot resist the siren lure of the Japanese food culture.
He now focuses on local dishes which he refines and adopts. The execution is flawless which is extraordinary as he never has cooked with a mentoring master.
He sources from local suppliers and his father’s fish store which is next door.
A wonderful hospitality makes this a true destination restaurant. Less
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“Mendo Hanamokoshi is one of the higher ranked ramen shops in Fukuoka that does not specialize in tonkotsu. Master Hirohata-san is self-taught and runs the shop solo, making everything from scratch.
Fresh noodles served in a multitude of stvles are house-made as well, on a noodle machine that sits near the entrance. Some customers opt for the chüka... More
“Mendo Hanamokoshi is one of the higher ranked ramen shops in Fukuoka that does not specialize in tonkotsu. Master Hirohata-san is self-taught and runs the shop solo, making everything from scratch.
Fresh noodles served in a multitude of stvles are house-made as well, on a noodle machine that sits near the entrance. Some customers opt for the chüka soba, made with a delicate chicken and fish-based soup, but Hirohata-san's most popular bowl is probably the nökö tori soba - a creamy chicken soup topped with succulent pieces of chicken chashu and limited to just 40 bowls per day. Only open for lunch for just a few hours. Since 2011.”
copyright of the Ramen Beast.
The soup is bright and creamy with grease drops on the surface. It is full of umami and creates a wonderful comfortable feeling. The Chashu is thickly cut and soft. By itself not a strong taste but with the soup a great bite. The noodles are thin and fully cooked.
A word class bowl.
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- Gerhard Huber added a new meal Lunch at Sushi Saito at Sushi Saito
The master at work. Staring with his otsumami he produces great food. First course was cured ikura. Hardly anybody serves you the perfect combination of popping ikura with a highly acidic sauce which matches perfectly the ikura. At Saito this is expected and will will be routinely served. Followed up by a wonderful dish of crab meat, shirako and an... More
The master at work. Staring with his otsumami he produces great food. First course was cured ikura. Hardly anybody serves you the perfect combination of popping ikura with a highly acidic sauce which matches perfectly the ikura. At Saito this is expected and will will be routinely served. Followed up by a wonderful dish of crab meat, shirako and an excellent kue (longtooth grouper). In between some succulent ankimo, but probably the highlight this time was the an anago. Spongy, but crispy, served with Japanese plum, fresh wasabi and some finely sliced cucumbers topped with a little sesame, it was one of the best anago I have eaten for a long while.
His nigiri are always top, the texture prefect, sometimes soft, sometimes a little chewy but always releasing plenty of umami.
Interesting fact, I noticed that he served the kohada earlier than normal. When asked, he said he does not have a fixed order. He decides on it when he thinks of the sequence and they way he would like to eat it. That simple, but always genial.
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- Gerhard Huber added a new meal Lunch at Cenci at cenci
Chef-owner Ken Sakamoto built this place in 2014 and created a really special atmosphere. It features a dining room on two levels, a counter seating for 4 and a private dining room for up to 6 people.
His cuisine is Italian inspired, featuring Japaneses ingredients. His dishes are highly depended on the season and therefore change frequently. His combination... More
Chef-owner Ken Sakamoto built this place in 2014 and created a really special atmosphere. It features a dining room on two levels, a counter seating for 4 and a private dining room for up to 6 people.
His cuisine is Italian inspired, featuring Japaneses ingredients. His dishes are highly depended on the season and therefore change frequently. His combination of flavors are sometimes highly unusual. Only a person with a very deep memory bank for flavors can map these combinations. They work astonishingly well. Like pear and pigeon or persimmon and kawahagi.
There is a choice of tea or wine pairing, both of them interesting although the wine pairing is more suitable to fans of funky natural wines.
An excellent meal.
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- Gerhard Huber added a new meal Lunch at Uomasa at Uomasa
Fantastic unagi lunch on the other side of the river. Family run, the old couple is managing the kitchen while the daughter runs the front of the house.
The unagi is crispy on the outside and spongy on the inside. The tarre is rich and full of umami.
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- Gerhard Huber added a new meal Dinner at Jumbo Hanare at Jumbo Hanare
One of the top ranked yakinikus in Tokyo. Excellent selection of various cuts, masterfully prepared on a gas grill by the master himself.
The rice at the end is an umami explosion and can feed a family of six, good for you as you can bring some home.
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- Gerhard Huber added a new meal Dinner at Makimura at Makimura