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 Librije's Zusje Amsterdam at Spectrum
The former outpost of Jonnie Boer from de Librije is refined restaurant in the Walddorf Astoria Hotel and serves very refined cuisine. Some dishes have a very good flavour combination.
-
1 like
- 0 comments
- 0 shares
Copy the code to embed the post
- Gerhard Huber added a new meal Lunch at Kataori (片折) at Kataori
Kataori continues to be a benchmark restaurant. Even in a season where there are not given highlights like crab or mushrooms. The subtlety and calibration of taste in his dishes is just extraordinary. For example the ankimo, soft in texture but bold in flavor created a very sensual experience. His Tabelog Gold level is well deserved, his two stars in... More
Kataori continues to be a benchmark restaurant. Even in a season where there are not given highlights like crab or mushrooms. The subtlety and calibration of taste in his dishes is just extraordinary. For example the ankimo, soft in texture but bold in flavor created a very sensual experience. His Tabelog Gold level is well deserved, his two stars in the Guide Michelin are underrated in comparison to the three star place in Kanazawa.
Less
-
2 likes
- 0 comments
- 0 shares
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at Hatou (波濤) at Hato (波濤)
9th meal
Hatou continues to impress. I always was and am a great fan of Kumakiri-san’s otsumami. His nigiri are also excellent and are improving.
The service is impeccable and his sake collections is top notch.
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at Sushisugaya (鮨 すが弥) at Sugaya
Highly rated and hard to book sushi restaurant. Otsumami are highly seasoned and served in unusually shapes like a maguro cube which you are supposed to eat in one bit.
The shari is al dente and highly acidic which suits the choice of neta. I wish there was less emphasis on tuna cuts, even though one was especially interesting and good. A maguro... More
Highly rated and hard to book sushi restaurant. Otsumami are highly seasoned and served in unusually shapes like a maguro cube which you are supposed to eat in one bit.
The shari is al dente and highly acidic which suits the choice of neta. I wish there was less emphasis on tuna cuts, even though one was especially interesting and good. A maguro cut high up at the back, close to the fin. A slightly tenser texture but fully of umami, an excellent piece. The double decker uni was serve with different temperature which released umami at different times as the red uni needed to be warmed up in the mouth before doing so. Delicious.
The sake collection is big and the recommend ones were very good pairings. Less
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at NEPALICO Shibuya at NEPALICO Shibuya
Nepali restaurant close to Shibuya. The offer curry with local chicken with a spice rating from 1-3, I ordered 5.
-
1 like
- 0 comments
- 0 shares
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at Natsume-tei at Natsume-tei
French place next door to my house in Tokyo. Totally understated but with a famous history. Solid French food at unbelievable cheap prices.
Not worth a journey, but when you in need to for a good meal in a neighborhood restaurant……
Copy the code to embed the post
Tempura nouveau! Kusonoki san constantly evolves his style of cooking. He is famous for cutting the oil so much so he serve it with his bare hands and the pieces leave no trace of oil on the white paper. He always has the best ingredients one can buy in the various markets. And he does not give you extra salt or diakon, as he thinks there is no need... More
Tempura nouveau! Kusonoki san constantly evolves his style of cooking. He is famous for cutting the oil so much so he serve it with his bare hands and the pieces leave no trace of oil on the white paper. He always has the best ingredients one can buy in the various markets. And he does not give you extra salt or diakon, as he thinks there is no need for it. But now he adds from time to time tipping sauces or he adds little flowers in combined pieces.
A wonderful dinner, worth to go there often. The ingredients driven Omakase is always different with the exception of his Kurkuma ebi which is always part of it. Less
-
1 like
- 0 comments
- 0 shares
Copy the code to embed the post
It is a hike to get there, high above the valley, but it is worth it. The place is spectacular and a complete redevelopment of the humble Gasthaus the parents of the owner, brother and sister, had.
The cuisine is refined, locally sources and well executed. The wine pairing managed by the sister which also runs the FOH is equally good. It might be... More
It is a hike to get there, high above the valley, but it is worth it. The place is spectacular and a complete redevelopment of the humble Gasthaus the parents of the owner, brother and sister, had.
The cuisine is refined, locally sources and well executed. The wine pairing managed by the sister which also runs the FOH is equally good. It might be worth considering to stay overnight as the place is grandiose. Less
Copy the code to embed the post
Last crab Orgie of the season. The hostess got rid of all the other items of the menu and just order three big crabs. They show them to you, you approve and then you eat them all. In all kinds of forms. Raw, grilled, tempura, steamed, shabushabu-style and lastly mixed into the rice.
So good.
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at EN FACE at EN FACE (アン ファス)
Always good to be back at this Lyonnais/Parisian Bistro in Tokyo. This one man show delivers delicious food and overwhelming portions at very kind prices.