About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
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Restaurants
- Gerhard Huber added a new meal Dinner at onjaku (温石) at Onjaku (温石)
Japan just keeps on delivering. Yaizu, a 13 minute ride from Shizuoka on the local train with school kids returning one after school, is a nondescript town which seems to have been abandoned by its residents. On the Main Street the shops are mostly closed, the odd beer place are the only places open.
In a very residential neighborhood a very normal... More
Japan just keeps on delivering. Yaizu, a 13 minute ride from Shizuoka on the local train with school kids returning one after school, is a nondescript town which seems to have been abandoned by its residents. On the Main Street the shops are mostly closed, the odd beer place are the only places open.
In a very residential neighborhood a very normal house stands. However when you are let in a new world opens. A beautiful garden surrounds a very Classical Japanese building with a small counter seating restaurant. A young Chef, trained in Tokyo, and his team work their magic there.
A marvelous Kaiseki meal with many different fish, locally sources, deliver a magical experience. Every single dish is showcasing the main ingredient, supported by some vegetable, executed to perfection with a great combination of flavors. Against those fish, the meat was almost a let down as it tasted just “great”.
The hospitality delivered by the Okamisama is friendly and professional.
What a place!
I did not only book one more time, no I booked two times this year.
Go there!
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- Gerhard Huber added a new meal Dinner at Komada (こま田) at Komada (こま田)
It took me years to get this reservation. A sushi place, tucked away in a quiet street in a tiny little town in Ise. A place which was rated 3 stars in the regional Guide Michelin, when they were still publishing them.
A husband and wife team where the Taishou comes out and sprays the front door before the open.
The meal started with some otsumami... More
It took me years to get this reservation. A sushi place, tucked away in a quiet street in a tiny little town in Ise. A place which was rated 3 stars in the regional Guide Michelin, when they were still publishing them.
A husband and wife team where the Taishou comes out and sprays the front door before the open.
The meal started with some otsumami of some gais. Outstanding without doubt the tori-gai kimo. The whole counter of 6 people stated that it was their first time eating it.
The nigiri are varied, well formed and aged. From time to time some of the pieces get grilled in the salamander to enhance the flavor. The Shari, well cooked and not too acidic.
A great place.
I hope I do not have to wait another 3 years to come back. Less
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- Gerhard Huber added a new meal Dinner at Kiu (きう) at Kiu (きう)
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Ramen Beast:
This tiny shop in central Giza serves up the ever so popular style of rich tonkotsu gyokai tsukemen.
Thick, creamy, almost gravy like, and drizzled with a black gyokai sauce. Thick, straight noodles supplied by Mikawaya Semen. Standard pork chashu and ajitama topping options. If you don't want tsukemen they also serve ramen with a lighter... More
Ramen Beast:
This tiny shop in central Giza serves up the ever so popular style of rich tonkotsu gyokai tsukemen.
Thick, creamy, almost gravy like, and drizzled with a black gyokai sauce. Thick, straight noodles supplied by Mikawaya Semen. Standard pork chashu and ajitama topping options. If you don't want tsukemen they also serve ramen with a lighter soup. The master trained at a Chinese restaurant for 14 years before opening Oborodzuki in 2010. Often a small line out front.
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- Gerhard Huber added a new meal Lunch at Unafuji at Unafuji
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This fairly new place continues to evolve. His food his 100% Kaiseki but inspired by French, Italian and Chinese food. However, the way he translates these inspiration into his food is so driven by his Japanese training that it becomes an original. For example his dish with Ikura and fresh cream is inspired by the European way of eating caviar with... More
This fairly new place continues to evolve. His food his 100% Kaiseki but inspired by French, Italian and Chinese food. However, the way he translates these inspiration into his food is so driven by his Japanese training that it becomes an original. For example his dish with Ikura and fresh cream is inspired by the European way of eating caviar with a little bit of creme fresh on a blini. One can see where he comes from but the results is his own. Another good example for this is his lemon somen which is inspired by Pasta al Limone. But again his Classical Japanese training makes him produce a dish which is wonderful lush, full of umami and but totally Japanese, unusual but Japanese.
A great place, I am looking forward to see where the Less
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- Gerhard Huber added a new meal Dinner at Sakai (鮨 さかい) at Sushi Sakai (鮨 さかい)