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 Sushi Saito at Sushi Saitou (鮨 さいとう)
Dinner at Saito is always a treat. The otsumami are fantastic, every changing with seasonal products. The neta, cut just before the nigiri part starts, are sublime. My all-time favorites are the kohada (コハダ, Gizzard Shad) and the aji (あじ, Horse Mackerel). Of course the various tuna cuts are delicious as well, but these two beat, for me, any... More
Dinner at Saito is always a treat. The otsumami are fantastic, every changing with seasonal products. The neta, cut just before the nigiri part starts, are sublime. My all-time favorites are the kohada (コハダ, Gizzard Shad) and the aji (あじ, Horse Mackerel). Of course the various tuna cuts are delicious as well, but these two beat, for me, any o-toro. From the otsumami, the squid in a brown ginger sauce was outstanding and surprisingly a great pairing with the Selosse we drank at the time. Less
-
1 like
- 0 comments
- 0 shares
Copy the code to embed the post
Spring menu at Ishikawa. As always, great ingredients masterfully cooked to perfection. The vegetable course with the mountain vegetables and the squid, the sakura masu with takenoko and the soba were the highlights of this meal.
Copy the code to embed the post
- Gerhard Huber added a new meal Lunch at T'ang Court at T'ang Court
A perfectly nice lunch, dim sum ad infinitum and then the rest of it. The stuff extremely attentive, helpful and nice to recommend the right dishes, the ambience serene and formal, the food well produced and at occasion beautiful and very well tasting. As I said a very nice lunch.
A three star Guide Micheline restaurant? The idea seems laughable... More
A perfectly nice lunch, dim sum ad infinitum and then the rest of it. The stuff extremely attentive, helpful and nice to recommend the right dishes, the ambience serene and formal, the food well produced and at occasion beautiful and very well tasting. As I said a very nice lunch.
A three star Guide Micheline restaurant? The idea seems laughable and seems to ridicule the motion of a world class place which is worth a trip.
I really wonder how I can get my hands on the stuff the guys were smoking when they came up with this rating? My sons would BUY it it from me. Less
Copy the code to embed the post
Robuchon food more or less unchanged since my first Atelier visit six months after he started this concept in Paris in 2003. Few good dishes, some of them well executed, overall underwhelming and overrated.
Why is it that the Guide Michelin throws stars en masse at this factory while other Chefs who pour their soul and creativity into their products... More
Robuchon food more or less unchanged since my first Atelier visit six months after he started this concept in Paris in 2003. Few good dishes, some of them well executed, overall underwhelming and overrated.
Why is it that the Guide Michelin throws stars en masse at this factory while other Chefs who pour their soul and creativity into their products have to slave for years to get one?
L’Hamachi and Le Black Cod were very good. Less
Copy the code to embed the post
- Gerhard Huber added a new meal Lunch at Taian (太庵) at Taian
Copy the code to embed the post
For some reason in my ideal Italian restaurant you come in, meet the Chef who looks like somebody who really likes to eat and drink, especially his own food, you don’t look at the menu but discuss with the Chef what you are about to eat. He asks how you feel and how much you want to eat and in a few short, delicious minutes together you have designed... More
For some reason in my ideal Italian restaurant you come in, meet the Chef who looks like somebody who really likes to eat and drink, especially his own food, you don’t look at the menu but discuss with the Chef what you are about to eat. He asks how you feel and how much you want to eat and in a few short, delicious minutes together you have designed the ideal menu for yourself.
Chef Umberto Bombana although he runs the only 3 star Italian restaurant outside Italy is such a Chef. The wine sommelier matches his skills and selected super interesting white and red wines to match the food.
The asparagus ravioli (lower left) is in my book a bench mark dish, it cannot be done better. Very well done! Less
Copy the code to embed the post
- Gerhard Huber added a new meal Lunch at Lung King Heen at Lung King Heen
First Chinese restaurant to receive three stars in the Guide Michelin. Excellent cooking.
Copy the code to embed the post
- Gerhard Huber added a new meal Lunch at Soba Tokiwa at Soba Tokiwa
Soba restaurant next to Keio university. Seasonal sakura soba with sakura infused salt
Copy the code to embed the post
Kusonoki‘s mastery does not shy any comparison with other tempura masters in Japan. HIs menu has gotten so elaborate, that it resembles almost Kaiseki meal with extra pieces of tempura thrown in.
As always the section is very seasonal and ever changing with the exception of the shiro ebi and the lecture about umami at the beginning.
To show the... More
Kusonoki‘s mastery does not shy any comparison with other tempura masters in Japan. HIs menu has gotten so elaborate, that it resembles almost Kaiseki meal with extra pieces of tempura thrown in.
As always the section is very seasonal and ever changing with the exception of the shiro ebi and the lecture about umami at the beginning.
To show the effect of salt, he serves you a small cup of dashi without any salt and lets your try it. Then he himself adds a few grains of salt to it the asks you the re-taste. The effect is stunning. The pleasant, but somewhat boring broth becomes a concentrated umami explosion in your mouth. Quite a demonstration of his technique. It is unique as he does not give you salt, he adds it himself to the degree he deems necessary and he does not give you daikon to offset the oil of the tempura. He thinks that his cooking does not require this usual help for digestion and I tend to agree with him.
As always, the pieces were elaborate, very interesting and super delicious. He keeps it interesting in alternating between vegetables, seafood and fish and producing a seemingly endless sequence of deliciousness on your palate.
He is also very friendly and likes to have foreigners. He has English speaking staff and an Eglish write up of his philosophy and explanation of his technique.
A true master. Less
Copy the code to embed the post
Fantastic yakitori place. Highly rated, very casual, fun and sooo delicious. And, of course, very hard to book.
The Chef kicks you off with some raw chicken, breast and liver, before starting the regular servings. All pieces are from an excellent selection of chicken, precisely cut (the chicken meat ball is exactly 40 grams so it fits perfectly onto... More
Fantastic yakitori place. Highly rated, very casual, fun and sooo delicious. And, of course, very hard to book.
The Chef kicks you off with some raw chicken, breast and liver, before starting the regular servings. All pieces are from an excellent selection of chicken, precisely cut (the chicken meat ball is exactly 40 grams so it fits perfectly onto the grill and the grilling can be timed) and expertly grilled by the Taisho himself. One ends up with delicious, succulent, juicy pieces of chicken which are to die for. They are so good that one wants more, it never gets boring. Highlights were the before mentioned chicken meatball, the karage (fried chicken), the liver pate with grilled sourdough bread from Louloutte in Osaka and the knuckles.
They have a nice selection of sake and wine which one can order by the glass to pair with the delicious food. The Taisho is very friendly and funny, he successfully creates a very casual atmosphere in chatting with the costumers which observing closely the pieces on the grill.
Trust me, try to get a reservation, it is worth the hike to Amagsaski. Less