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 Lunch at Sakai (鮨 さかい) at Sushi Sakai (鮨 さかい)
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- Gerhard Huber added a new meal Dinner at Sakai (鮨 さかい) at Sushi Sakai (鮨 さかい)
Sakai san in top form. Great otsumami, Hotaru-Ika, taco and ayu outstanding.
Nigiri, tuna as always from Yamanuki top quality, achi my favorite.
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The master in top form, slowly handing over the reins to hs son, who did 4 out of the 15 nigiris.
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Miyoshi × Yoroniku × Bia Collaboration
The pinnacle of meat kappo that has influenced various wagyu beef businesses
"Miyoshi"
Opened up a new world of Wagyu based on Yakiniku
"Yoroniku"
Has taken Thai cuisine to the next level by adding Japanese techniques.
"Bia"
Normally I do not like collaborations but this one really worked,... More
Miyoshi × Yoroniku × Bia Collaboration
The pinnacle of meat kappo that has influenced various wagyu beef businesses
"Miyoshi"
Opened up a new world of Wagyu based on Yakiniku
"Yoroniku"
Has taken Thai cuisine to the next level by adding Japanese techniques.
"Bia"
Normally I do not like collaborations but this one really worked, one of the best meals of the year so far. Less
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Off shoot of the famous Ogata, very pricey, very popular, same level as the main store.
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- Gerhard Huber added a new restaurant list Financial Times List to smørrebrød in Copenhagen
Curated by Richard Milne
Long before new Nordic cuisine made Copenhagen a must-visit for international foodies, there was smørrebrød.
Known in English as open-faced sandwiches, smørrebrød are a true Danish institution, found everywhere from children’s lunch boxes to motorway service stations. In Copenhagen, they are also what the business... More
Curated by Richard Milne
Long before new Nordic cuisine made Copenhagen a must-visit for international foodies, there was smørrebrød.
Known in English as open-faced sandwiches, smørrebrød are a true Danish institution, found everywhere from children’s lunch boxes to motorway service stations. In Copenhagen, they are also what the business and political elite eat if going out for lunch.
“Smørrebrød is our religion,” Karim Nielsen, general manager of Copenhagen’s Hotel Sanders, tells me. Everyone from chief executives to chefs at Michelin-starred fine-dining restaurants has their own favourite smørrebrød place that they worship at, and other places rarely get a look in.
Smørrebrød are perfect lunch fare — you can choose to have one, two or three to suit your appetite, and it’s easy to be a carnivore, pescatarian or vegetarian. The days of the sandwich simply consisting of bread and a single topping dumped on top are very much over; most of the restaurants here involve up to a dozen ingredients per dish, plated elegantly. Expect to pay around DKr150 (about £18) per smørrebrød, more for certain of the more flamboyant creations. Booking is essential, even though many places do have two lunchtime sittings, with the first starting at 11.30am or noon.
Danish tradition is to start with herring, perhaps move on to prawns or plaice, and finish with beef tartare or chicken salad, all washed down with a beer or (towards the end of the week) some snaps (Scandinavia’s equivalent of schnapps). There is also huge variety between establishments, with modern upstarts challenging places that are centuries-old.
This is pure lunchtime power dining. Most of these restaurants offer more normal dishes at dinner, and the elite turn elsewhere. But for lunchtime in Copenhagen, these are the places to be, starting with the most radical newcomer and ending with the arch-traditionalist. A wave of reinvention has swept through the smørrebrød world in recent years as young chefs, many with fine-dining experience, have extended the idea of just what a Danish sandwich can be. The atmosphere in most of these places is relaxed and service tends to be brisk, but they are still restaurants, not glorified cafés.
https://www.ft.com/content/e1857681-6fce-4d88-bc64-f2d887bb813b
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- Gerhard Huber added a new meal Late night at Tempei Kitashinchi Honten at Tenpei
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- Gerhard Huber added a new meal Dinner at とみや at とみや