About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
Social
Additional Links
Restaurants
- Gerhard Huber added a new meal Dinner at Sugalabo at SUGALABO (SUGALABO)
Sugalabo, a study in sovereignty. 2 decades being groomed to the right hand of the legend Robochon shows in whatever he does. What for me was so remarkable, that Suga san, despite having a brigade of 6 people cooking with him, he so hands on. Being seated on the table next to the kitchen, I could observe the entire evening how much he does himself.... More
Sugalabo, a study in sovereignty. 2 decades being groomed to the right hand of the legend Robochon shows in whatever he does. What for me was so remarkable, that Suga san, despite having a brigade of 6 people cooking with him, he so hands on. Being seated on the table next to the kitchen, I could observe the entire evening how much he does himself. For example the one dish with the ham on top. The ham is from a Japanese butcher who trained in the Parma region and whose ham is sensationally good. While a junior cook was slicing the ham on the machine Suga-sa himself selected and dropped each single slice of ham onto the nigiri, for all of the dinners throughout the entire evening. A task which one would deemed to be below the head chef with his repudiation.
All dishes were very tasty, excellently executed. The tempura Matsutake was one of the highlights being fried to a crispy outside and succulent juice inside.
A great meal from a master of his trade. Less
Copy the code to embed the post
- Gerhard Huber added a new meal Lunch at Sushi shunji (鮨 しゅんじ) at Sushi Shunji
Dinner at the disciple of Saito. He is going to set up his own shop away from the Saito location sometimes next year.
He obviously has the same access to the fish and rice as his master has and after years of working with the master he clearly also has a very refined technique. Excellent sushi which is already quite highly priced. With these ingredients... More
Dinner at the disciple of Saito. He is going to set up his own shop away from the Saito location sometimes next year.
He obviously has the same access to the fish and rice as his master has and after years of working with the master he clearly also has a very refined technique. Excellent sushi which is already quite highly priced. With these ingredients not really surprising. Less
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at 一平飯店 at Ippei Hanten
Copy the code to embed the post
Sushi Nihei: A New Chapter for Master Inomata
Tokyo’s sushi landscape welcomes a remarkable new addition with Sushi Nihei, the latest venture by Master Inomata. Formerly known as Sushi Inomata, this newly relocated restaurant brings his precise Edomae-style sushi to Kōjimachi, offering an elevated dining experience in a historic setting.
The... More
Sushi Nihei: A New Chapter for Master Inomata
Tokyo’s sushi landscape welcomes a remarkable new addition with Sushi Nihei, the latest venture by Master Inomata. Formerly known as Sushi Inomata, this newly relocated restaurant brings his precise Edomae-style sushi to Kōjimachi, offering an elevated dining experience in a historic setting.
The restaurant occupies a former safe house, once used in secretive dealings, now transformed into an elegant sushi haven. The deishou features Nagasaki stones at the entrance, while inside, Nihonbashi stones ground the space in history. The counter, made from two seven-meter-long wooden slabs, is exceptionally smooth, enhancing the tactile experience.
Master Inomata, once based in Kawaguchi, endured long daily commutes to Toyosu Market. Now, with just a 13-minute commute, he can devote even more time to perfecting his sushi, which remains focused exclusively on nigiri—aged, cut, and shaped with flawless precision.
Nigiri Highlights
• Aori Ika – Silky, with delicate sweetness.
• Nodoguro – Lightly seared, releasing deep umami.
• Midori Uni – Exceptionally sweet and complex.
• Katsuo – Velvety, umami-packed.
• Kani (Fukui Snow Crab) – Mixed with miso, deeply satisfying.
• Omochi Ika – A rare delicacy, stuffed with rice, squid legs, and kanpyo.
• Akami – Pure umami depth.
• Kohada – Bright acidity, soft yet structured—stunning.
• Anago – Firm, salt-balanced, unsweetened.
Sake Pairing
Sushi Nihei offers a refined sake selection, including:
• Zaku Impression N – Balancing freshness with structure.
• Zaku Nouveau – A vibrant, fruity seasonal Junmai Daiginjo.
• Haneya Tsubasa 50 – A light, elegant complement to delicate fish.
Having just opened last week, Sushi Nihei is already making waves. Master Inomata’s commitment to traditional, nigiri-only sushi ensures Tokyo’s Edomae heritage remains alive and well. This is more than a new restaurant—it’s a new star in Tokyo’s sushi ceiling. Less
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at 野田 at Noda
Copy the code to embed the post
- Gerhard Huber added a new meal Lunch at Uran at Uran (う嵐)
Difficult to book unagi place. The chef seems to be not only a great cook but also a chemist, explaining to you all the effects of heat to the fat of the eel. Worth going.
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at Shunji at Sushi Shunji
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at Hatou at Hatou
Copy the code to embed the post
Chef’s Table at Brooklyn Fare: The New Era
Following the departure of Chef César Ramírez in mid-2023, Chef’s Table at Brooklyn Fare reopened in October 2023 under the leadership of Max Natmessnig and Marco Prins. Both chefs bring extensive fine-dining experience and a deep connection to the restaurant, having previously worked there during... More
Chef’s Table at Brooklyn Fare: The New Era
Following the departure of Chef César Ramírez in mid-2023, Chef’s Table at Brooklyn Fare reopened in October 2023 under the leadership of Max Natmessnig and Marco Prins. Both chefs bring extensive fine-dining experience and a deep connection to the restaurant, having previously worked there during its formative years.
Max Natmessnig, an Austrian chef with experience at Steirereck (Vienna) and Oud Sluis (Netherlands), earned two Michelin stars at Alois in Munich before returning to New York. His refined European approach perfectly complements the restaurant’s signature French-Japanese style.
Marco Prins, originally from the Netherlands, has worked at Michelin-starred restaurants across Europe and was part of the original Chef’s Table team in Brooklyn. His expertise in precise execution and ingredient-driven cuisine helps maintain the restaurant’s legacy.
Under their leadership, Chef’s Table now offers a 14-course tasting menu, focused on premium seafood with a balance of Japanese and French techniques. Signature dishes feature meticulously sourced ingredients, such as wild-caught turbot and aged fish preparations. The restaurant retains its formal setting, emphasizing a distraction-free dining experience without photography or phone use.
Our meal here was exceptional, with ingredients of the same impeccable standard as before. Execution was flawless, and the service was excellent. Natmessnig and Prins are undeniably talented, and their technical ability is unquestionable. However, the two young chefs should lean more into their own heritage and influences—developing the confidence to follow their instincts rather than adhering too closely to past formulas. They are already very good; once they establish their own signature, they will be great.
Despite losing its three Michelin stars in 2023 due to the transition, the restaurant swiftly regained two Michelin stars in 2024, affirming its continued excellence. Natmessnig and Prins have reinvigorated Chef’s Table, combining tradition with fresh perspectives. Their tenure marks a new chapter, proving that the restaurant remains one of New York’s premier dining destinations. Less
