About
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 Matsukawa (松川) at Matsukawa (松川)
Matsukawa is one of Tokyo’s most discreet and revered kaiseki restaurants: small, invitation-only, almost hidden, and built around the quiet intensity of the counter. Chef Tadayoshi Matsukawa is known for classical technique, exceptional ingredients, and dishes that appear simple but carry remarkable depth and precision. The restaurant is often described... More
Matsukawa is one of Tokyo’s most discreet and revered kaiseki restaurants: small, invitation-only, almost hidden, and built around the quiet intensity of the counter. Chef Tadayoshi Matsukawa is known for classical technique, exceptional ingredients, and dishes that appear simple but carry remarkable depth and precision. The restaurant is often described as one of the pinnacles of kaiseki in Tokyo, with extremely difficult reservations and a reputation far beyond its modest exterior.  It is not a place of showmanship, but of concentration, seasonality, and restraint — the essence of Japanese haute cuisine.
This was an excellent meal, certainly one of the best kaiseki experiences in Tokyo, and perhaps in Japan. The flow of dishes was deeply seasonal and beautifully judged: crab, delicate sashimi, clear soup, grilled ayu, carefully prepared vegetables, rich shellfish, rice with small fish, and a succession of quiet, precise plates that showed both luxury and restraint.  What made the evening even more memorable was watching the Taisho work tirelessly at the counter. After service, he wiped the trays, washed and dried the glasses himself, and continued speaking warmly with guests finishing their drinks. True humbleness. True craftsmanship. Less
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- Gerhard Huber added a new meal Dinner at Yugetsu at Yugetsu
Yugetsu Tokyo is a refined kappo-style restaurant in Higashi-Nihonbashi that quietly blends traditional Japanese technique with a modern Tokyo sensibility. The atmosphere is understated and elegant, centered around a calm counter experience where seasonal ingredients take the lead.
The cuisine focuses on precise execution, delicate dashi work, and... More
Yugetsu Tokyo is a refined kappo-style restaurant in Higashi-Nihonbashi that quietly blends traditional Japanese technique with a modern Tokyo sensibility. The atmosphere is understated and elegant, centered around a calm counter experience where seasonal ingredients take the lead.
The cuisine focuses on precise execution, delicate dashi work, and beautifully balanced flavors rather than theatrical presentation. Expect carefully prepared seafood, subtle charcoal grilling, and dishes that highlight texture and natural umami. The restaurant has gained a loyal following among Tokyo diners who appreciate restraint, craftsmanship, and a more intimate style of hospitality.
Its discreet location and polished but relaxed atmosphere make it particularly appealing for guests looking to experience contemporary Japanese dining away from the louder luxury scene of Ginza. Less
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- Gerhard Huber added a new meal Lunch at Sushi Meino at Sushi Meino
Dinner at Mei-San’s counter felt like witnessing a chef entering a new and very confident phase of her career. The technical foundations were always there, but what stood out this time was refinement, restraint, and a stronger sense of personal identity. The meal had a calm confidence throughout, never relying on excess or theatrics, but instead focusing... More
Dinner at Mei-San’s counter felt like witnessing a chef entering a new and very confident phase of her career. The technical foundations were always there, but what stood out this time was refinement, restraint, and a stronger sense of personal identity. The meal had a calm confidence throughout, never relying on excess or theatrics, but instead focusing on precision, balance, and emotion.
One of the most noticeable developments was the size and structure of the nigiri. The pieces have become smaller, more delicate, and more elegant, allowing the neta and shari to integrate more naturally in a single bite. This lighter touch gave the entire progression a wonderful rhythm. Rather than overwhelming the palate with richness, Mei-San built layers of nuance and subtlety course after course.
There is now also a distinctly feminine touch to her sushi that makes the experience feel deeply personal and separates her from many others in Tokyo today. The flavors are softer and more graceful, yet still very expressive. Nothing feels forced. Every piece seems designed to create harmony rather than impact alone.
The botan shrimp was outstanding, carrying deep sweetness while remaining incredibly clean. The series of tuna was beautifully judged, especially the medium fatty tuna, which had excellent texture and clarity without becoming heavy. The kohada showed remarkable balance, with acidity integrated carefully rather than dominating the fish. Even richer pieces such as the sea urchin and minced tuna ohagi retained elegance and precision.
The meal also had excellent pacing. Mei-San understands when to build intensity and when to pull back, giving the dinner a very natural flow. The smaller nigiri style contributes enormously to this, making it possible to appreciate the details of seasoning, temperature, and texture without fatigue.
What impressed me most is that Mei-San no longer feels like she is following an established Tokyo style. Her counter now has its own voice. In a city filled with technically excellent sushi chefs, individuality is increasingly rare. Mei-San’s evolution toward a more delicate, graceful, and highly personal expression of sushi is what makes this meal so memorable. Less
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- Gerhard Huber added a new meal Dinner at PRIMO PASSO at PRIMO PASSO
A beautifully balanced and quietly confident meal that showcased precision, restraint, and a strong sense of seasonality. The menu moved elegantly from delicate white asparagus with Hokkaido shellfish to richer, more comforting preparations, while always maintaining clarity of flavor and excellent pacing.
The opening sequence immediately set the... More
A beautifully balanced and quietly confident meal that showcased precision, restraint, and a strong sense of seasonality. The menu moved elegantly from delicate white asparagus with Hokkaido shellfish to richer, more comforting preparations, while always maintaining clarity of flavor and excellent pacing.
The opening sequence immediately set the tone. The white asparagus and shellfish dish was clean and refined, followed by a lovely fried pizza topped with fresh ham and tomato that brought warmth and playfulness to the progression. Particularly memorable was the striped jack with cucumber and a bright herbal acidity — fresh, vibrant, and extremely well composed.
The risotto with ayu and liver had real depth and personality, while the raw ham with melon and mint was refreshing and surprisingly nuanced. The uni pasta was one of the highlights: rich without heaviness, beautifully emulsified, and deeply satisfying.
The main course of Ozaki beef was executed with precision, showcasing excellent texture and purity of flavor. Desserts kept the same elegant tone, especially the panna cotta with mango, which was light, polished, and a perfect finish.
What stood out most was the consistency across the entire menu. Nothing felt forced or overly complicated. The kitchen showed confidence in simplicity, allowing ingredients and balance to take center stage. Combined with the intimate counter atmosphere and understated presentation, it made for a deeply enjoyable and memorable meal. Less
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- Gerhard Huber added a new meal Dinner at Sakai Shoukai at Sakai Shoukai with Tomoko Morikawa
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- Gerhard Huber added a new meal Lunch at BIANCHI at BIANCHI
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- Gerhard Huber added a new meal Dinner at しゃぶしゃぶ シャ豚ブリアン at しゃぶしゃぶ シャ豚ブリアン
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- Gerhard Huber added a new meal Dinner at Ca sento (カセント) at Cà sento
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- Gerhard Huber added a new meal Dinner at Quetzal at Quetzal
