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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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- Gerhard Huber added a new meal Lunch at TINC GANA at Tinc gana (Tinc gana)
Chef Jerome Quilbeuf Is French but he spent almost all of his professional life working in Catalonia or for the famous Chef Carme Ruscalleda of San Pau in Tokyo.
He ist opened a casual a la carte restaurant in Toyko before moving to his restaurant Tinc Gana (I am hungry in Catalan).
There he serves Catalan fare heavily influenced by Japanese cuisine.... More
Chef Jerome Quilbeuf Is French but he spent almost all of his professional life working in Catalonia or for the famous Chef Carme Ruscalleda of San Pau in Tokyo.
He ist opened a casual a la carte restaurant in Toyko before moving to his restaurant Tinc Gana (I am hungry in Catalan).
There he serves Catalan fare heavily influenced by Japanese cuisine. The flavors still echo his heritage but the Japanese ingredients come through strongly.
Highlight was the oyster course and of course the Iberian pork as main course. A cut from the neck, served in port wine sauce it is so dark and deep flavored that you would swear it is beef.
At ¥15,000 for the Omakase menu a steal.
Chef Jerome is a case study that when living in Japan one can hardly escape the power of the Japanese cuisine. Its traditions, ingredients and flavors creep into everyone’s cooking so that whatever ethnicity your cooking comes from, it always becomes a Japanese fusion food. Not that this a bad thing, quite the opposite.
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- Gerhard Huber added a new meal Dinner at Den at Den (傳)
Den is always great to go to. The food is funny, delicious and well executed. The “easy to draw man” salad is one of the best you can get with its different textures and tastes created by treating each ingredient different. The DKF with a seasonal filling is succulent and delicious.
For me the highlight besides the classics was the エボダイ(疣鯛)/Butterfish,... More
Den is always great to go to. The food is funny, delicious and well executed. The “easy to draw man” salad is one of the best you can get with its different textures and tastes created by treating each ingredient different. The DKF with a seasonal filling is succulent and delicious.
For me the highlight besides the classics was the エボダイ(疣鯛)/Butterfish, Ebodai. The fillet was grilled and the head deep fried so one could eat it almost as a fish chip. Excellent, deep flavor and wonderful texture. The two types of rice are comfort food at its highest level.
This and one of the best hospitality you will find in Japan which make you always instantly at home, makes each meal a special one. It has been too long, I will return much sooner. Less
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- Gerhard Huber added a new meal Dinner at Haku at HAKU
Small Japanese inspired restaurant run by an Argentinian who worked many years in Japan.
The composition and sequencing of the menu is clearly kaiseki but the ingredients are sourced locally.
I liked the combination of flavours with no too many luxurious items added. For me a clear one star.
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- Gerhard Huber added a new meal Dinner at Sorn at Sorn
Sorn (ศรณ์) is a restaurant that specialises in fine Southern Thai food. It has become quite a sensation recently which makes a reservation sometimes very difficult.
The food is a tour de force through Southern Tai which almost all the ingredients sourced from there, most of them directly from the producer. The construction of the dishes is... More
Sorn (ศรณ์) is a restaurant that specialises in fine Southern Thai food. It has become quite a sensation recently which makes a reservation sometimes very difficult.
The food is a tour de force through Southern Tai which almost all the ingredients sourced from there, most of them directly from the producer. The construction of the dishes is very creative and certainly in comparison to the Thai food you normally get, much more constructed.
The flavours are also unusual with very little sauced and very little curry to them.
Overall a very interesting and learnative experience even though I have been somewhat disappointed. Maybe because of all the hype I expected much better overall food. Less
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One of the top rated Tsukemen Ramen in Tokyo. Soup is tonkotsu-gyukai made out of chicken, gyokai and pork bone, the noodles are from Kanezin.
The soup is very thick, rich and on the salty side. The noodles are thick and well cooked, no bite left. The master serves it with negi and garlic sauce. The chashu is very tasty.
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- Gerhard Huber added a new meal Lunch at Muromachi Sunaba at Muromachi Sunaba
A very traditional soba place frequented by locals as it has obviously not reached the fame for the international food crowd. However an excellent soba place at a great price.
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- Gerhard Huber added a new meal Dinner at Kanda at Kanda
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This place is now closed and can only booked by a few and only as a buy out 貸切。
The Chef is the master of creativity and improvisation. Given this it is astonishing what he produces. Beg your friends to bring you there.
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The master, the culinary genius. His skills to create new menus out of the ingredients he found at the market the very morning is unparalleled.