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 restaurant list New York’s Top 10 New Restaurants of 2022
Pete Wells counts down his favorites in a year when the city’s dining scene began to act like its old self again.
Copyright New York Times
https://www.nytimes.com/2022/12/13/dining/best-restaurants-nyc.html?smid=nytcore-ios-share&referringSource=articleShare
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- Gerhard Huber added a new meal Dinner at GohGan at GohGan
Brand new collaboration restaurant between Goh and Gaggan. They call it an Easy-Kaya and this is exactly what it is. Casual, fun, quick, affordable.
It is all a la carte, the dishes can be shared, are priced between ¥1000 and ¥3000 and are all tasty.
If you want to do fine dining, wait for the opening of Goh in the same designer building next... More
Brand new collaboration restaurant between Goh and Gaggan. They call it an Easy-Kaya and this is exactly what it is. Casual, fun, quick, affordable.
It is all a la carte, the dishes can be shared, are priced between ¥1000 and ¥3000 and are all tasty.
If you want to do fine dining, wait for the opening of Goh in the same designer building next to the river. If you want to have fun with your friends, enjoy the view and have good, casual food you will like this place a lot. Less
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Very solid sushi place. Easy to book and not expensive. Soldi nigiri forming technique and Shari seasoning.
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The legend. Always good and a great change from Edomae style sushi. Some of his pieces are simply pieces of art. A great place to visit a few times a year.
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- Gerhard Huber added a new meal Dinner at Sazenka at Sazenka
Same menu with different people. Still as good as ever. Arguably the best Shanghai crab in town.
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- Gerhard Huber added a new meal Lunch at uRashiMa Pizza at uRashiMa Pizza
In the middle of no where the Chef decided to open up a neighborhood pizza shop. And soon enough he ended up on the Top 10 Pizza list in Japan. Incredibly.
He has two pages of pizza variant, but we were five people so we let him do Omakase.
Classic Neapolitan style dough in a wood oven.
Great.
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Yoshito Inomata started his yakitori restaurant in 1994 after having worked in various places in Tokyo and also Paris. He was successful and built up a small chain of yakitori restaurants in Tokyo. He also groomed some of the best yakitori chefs.
His style is classic, with a lower heat so the outside does not become very seared. The inside of the pieces... More
Yoshito Inomata started his yakitori restaurant in 1994 after having worked in various places in Tokyo and also Paris. He was successful and built up a small chain of yakitori restaurants in Tokyo. He also groomed some of the best yakitori chefs.
His style is classic, with a lower heat so the outside does not become very seared. The inside of the pieces are always juicy and succulent.
You order a la carte depending on your courage and appetite. They keep track of your consumption in placing a colored chip into e wooden box.
Wonderful place with a great buzz, friendly competent service and excellent food. Less