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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 meal Dinner at Born and Bred at Born and Bred
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- Gerhard Huber added a new meal Dinner at Hwahaedang at Hwahaedang
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- Gerhard Huber added a new meal Dinner at Sollo at Sollo
1 star restaurant close to Marbella. Diego Gallegos, a Brazilian by birth specialises in sourcing local ingredients especially river (fresh water) fishes and caviar from Riofrio.
The menu starts with a multi-sensory immersion in the basement of the hotel with some bites and a movie about his work and philosophy.
The food is light full of Latin American... More
1 star restaurant close to Marbella. Diego Gallegos, a Brazilian by birth specialises in sourcing local ingredients especially river (fresh water) fishes and caviar from Riofrio.
The menu starts with a multi-sensory immersion in the basement of the hotel with some bites and a movie about his work and philosophy.
The food is light full of Latin American flavours but combined with local fish like Sturgeon, Catfish and Tilapia. The entire menu did not contain one meat dish.
Delightful meal with some very interesting dishes. If you are a caviar lover, this is the place to go. Less
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One of the disciples of Sho, having studied at Shingo.
Great place with some fantastic pieces. First time oyster nigiri, truly outstanding.
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Super solid kappo/Kaiseki restaurant.
Chef Tsukioka, born in Hokkaido, learnt his skills in Sapporo. He then become part of the famous Soujiki Nakahigashi to refine his skill in Japanese cuisine. After a few stings abroad he open this place under his own name in 2021.
The composition of the menu is traditional, starting you off with a hassun, the... More
Super solid kappo/Kaiseki restaurant.
Chef Tsukioka, born in Hokkaido, learnt his skills in Sapporo. He then become part of the famous Soujiki Nakahigashi to refine his skill in Japanese cuisine. After a few stings abroad he open this place under his own name in 2021.
The composition of the menu is traditional, starting you off with a hassun, the decorative course showcasing the seasonal ingredients, followed by shiro miso with corn to color it yellow. The sashimi corse of Saba was of extraordinary quality with the wasabi and sanjo flowers complementing nicely the fish.
His main is a beef from Hokkaido, this time it was a Holstein, aged about 35 days. But the interesting bit was that he served us a female cow after giving birth and also the very calf it gave birth too. Holstein I has a lot less fat than wagyu and therefore a greater bite to it and loads of umami.
His Koshihikari rice comes from Niigata and he polished the rice very day just in the quantity need for his dinners.
He has quite an extensive winelist and one can order wine by the glass which gets poured using a Coravin to ensure that it does not oxidize. His sake list is also long with some rare ones from Shiga.
An excellent restaurant with high quality food at a very kind price point. Less
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- Gerhard Huber added a new restaurant list The Best Restaurants In Boston
Our guide to the 24 quintessential places that make eating in Boston what it is.
TANYA EDWARDS
JANUARY 17, 2023
Boston is an ever-evolving city, with a constant influx of students, a large international population, and a series of unique, charming neighborhoods, and plenty of excellent restaurants. Dining out in Boston, in short, should be about... More
Our guide to the 24 quintessential places that make eating in Boston what it is.
TANYA EDWARDS
JANUARY 17, 2023
Boston is an ever-evolving city, with a constant influx of students, a large international population, and a series of unique, charming neighborhoods, and plenty of excellent restaurants. Dining out in Boston, in short, should be about trying every bite of seafood that comes out of the nearby waters, sampling a spread of international flavors, and tucking into some of the coziest neighborhood spots.
This is our list of the best restaurants in Boston that are equally great for first-time visitors and those of us who remember cheering the C’s and B’s at the old Boston Garden. Does it include every single great dish in town? Nah. Is it perfect? Maybe. Will it give you a good introduction to the best that The Hub has to offer, and loads of context for what dining in Boston is all about? Absolutely.
https://www.theinfatuation.com/boston/guides/best-restaurants-in-boston-greatest-hits-list Less
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- Gerhard Huber added a new meal Dinner at Sushi Sang Lee at Sushi Sang Lee
Self-thought Korean sushi chef in Gloucester using local fish to create a very decent Omakase sushi meal. Very impressive and a wonderful addition to the dining scene in Gloucester.
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- Gerhard Huber added a new meal Dinner at Arroz (アロス) at Arroz (アロス)
Local Spanish restaurant. The Chef worked for some time at Alameda in Hondarribia. Very tasty and cheap.
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Gran finale of the kani season.
Takayoshi Yamaguchi, the chef behind Sushidokoro Mekumi, is renowned for his unique approach to sushi. Located in Nonoichi City near Kanazawa, his restaurant attracts top chefs and food enthusiasts from around the world. Yamaguchi's devotion to flavor and freshness is evident in his meticulous research and scientific... More
Gran finale of the kani season.
Takayoshi Yamaguchi, the chef behind Sushidokoro Mekumi, is renowned for his unique approach to sushi. Located in Nonoichi City near Kanazawa, his restaurant attracts top chefs and food enthusiasts from around the world. Yamaguchi's devotion to flavor and freshness is evident in his meticulous research and scientific analysis of ingredients, aiming to bring out their maximum umami. Despite not initially being interested in seafood, he discovered a passion for sushi through his work in the culinary industry. Inspired by his father's artisan spirit, Yamaguchi embarked on a journey to establish his own restaurant, pouring his heart into every dish.
Mekumi's intimate setting showcases Yamaguchi's attention to detail. The elegant interior, adorned with seasonal flower arrangements and a rare 400-year-old hinoki cypress counter, reflects his love for his native Ishikawa. With access to ultra-fresh seafood and strong local connections, Yamaguchi ensures he sources the finest ingredients. His scientific approach extends to understanding the impact of factors like fatty acids and amino acids on umami, as well as the influence of diet on fish flavors. Each dish at Mekumi is a burst of umami, meticulously prepared to showcase the natural qualities of the ingredients.
Yamaguchi's relentless pursuit of quality leads him to explore local markets, such as Nanao Market on the Noto Peninsula, where he personally selects the catch of the day. He dedicates countless hours to sourcing the best seasonal ingredients, often with just a few hours of sleep each day. His devotion to showcasing the bounties of the region attracts fellow chefs eager to experience the difference in freshness and quality offered by the surrounding seas.
Located near the Sea of Japan and Toyama Bay, Yamaguchi benefits from the region's rich seafood offerings. From female snow crab with roe and mullet roe lightly charred for enhanced aroma, to aged tuna and meticulously selected squid varieties, Mekumi's menu is a testament to the incredible local produce. Yamaguchi's passion for quality shines through, even sourcing ingredients from other areas when needed.
As Yamaguchi continues his pursuit of perfection, he plans to refine his unique style through quantitative analysis while retaining his heartfelt approach. Mekumi is not just a sushi restaurant; it's an embodiment of Yamaguchi's artistic expression, his unwavering dedication to flavor, and his desire to share the true tastes of Kanazawa and the greater Hokuriku region. Less
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