About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
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Restaurants
- Gerhard Huber added a new meal Dinner at Aca 1° (アカ) at acá
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The Table is actually an interesting place. The menu is a la carte with most of the main courses around the ¥5000, so not really expensive. But at the same time one can indulge on the wine list which is very deep and contains some really great values.
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A wonderful meat focused kaiseki restaurant. The chef/owner Tanaka-san comes from a Gifu butcher family. He has loved and lived with beef since his early childhood. Instead of taking over the family butcher shop he wanted to open up a restaurant. First in Nagoya but for the last two years in Tokyo, he provides a classical sequenced kaiseki meal with... More
A wonderful meat focused kaiseki restaurant. The chef/owner Tanaka-san comes from a Gifu butcher family. He has loved and lived with beef since his early childhood. Instead of taking over the family butcher shop he wanted to open up a restaurant. First in Nagoya but for the last two years in Tokyo, he provides a classical sequenced kaiseki meal with the main ingredient Kobe beef. Fortunately, the farmer Tanaka-san sources the beef from, happened to be dining there and was seated next to us. So, he showed us a video of the very cow we were eating. The breeding period is unusually long, with the cow being 47 months old before the slaughter.
A meal starts off with a raw liver and then continues with various cuts served either raw together with fish or seafood and slightly cured. Its pinnacle, of course, is the filet which is cooked on the grill to perfection. One would think that such a meat themed multi course meal is getting boring, but the variation of cuts and cooking makes it actually very interesting.
A true heaven for beef lovers.
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- Gerhard Huber added a new meal Lunch at naruse (成生) at Naruse
Naruse winter menu. What a wonderful place, fist class ingredients, best of class technique and amazing hospitality.
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The best thing about going out for a nice meal frequently is that probability is on your side to hit a truly great place. This one is such a place.
8 years in business, but somehow strangely undiscovered by the international foodie people, this young chef cooks kappo style in his 8 seat counter restaurant.
The ingredients are very well selected... More
The best thing about going out for a nice meal frequently is that probability is on your side to hit a truly great place. This one is such a place.
8 years in business, but somehow strangely undiscovered by the international foodie people, this young chef cooks kappo style in his 8 seat counter restaurant.
The ingredients are very well selected and treated with the utmost respect and delicacy to create subtle but highly nuanced flavors. The execution is flawless and always meant to bring out the best in the product.
17 course of delight!
He started you off with a Iwashi (イワシ / Sardine), barely cooked in a hand warm dashi. The dashi complimented the oily fish perfectly. This was followed by ice-sedated ebi which were prepared on the counter. The tail was separated from the head and the liver. The claws and the head was cooked on the grill. While the chef then prepared the head for easy eating the tails were just warmed up. This created a wonderful assemble with differences in texture and warmness, simply delicious. It went on like this.
The outstanding and most surprising course was the Japanese sesame spinach (HORENSO GOMAAE ほうれん草の胡麻和え). The assitant cooked stood there for minutes roasting the sesame to the right consistency. Once achieved the sesame was mixed with the spinach in a very precise ways to create an extraordinary nutty flavour. The root was served without sesame on the side and had an incredible sweetness to it. What a course, so simple, yet so tasty.
One of the four (!) rice dishes was a maguro the Chef could acquire on the market the same morning and was caught not far away at 11pm the night before. He added two different cuts to the rice without any treatment. So good.
The finish off the meal he served a Baked Japanese Sweet Potatoes (Yaki Imo) 焼き芋 prepared with Kanten Jelly (寒天の作り方 ) a natural white gelatin obtained from algae. It was so sweet and almost liquid on the inside that one thought it is an apple pie.
What a meal, greatness comes from unexpected places. Go there, he is getting discovered and popular. Less
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- Gerhard Huber added a new meal Dinner at Sushi Inomata (鮨 猪股) at Sushi Inomata
Classic Edomae sushi place a little bit outside the center of Tokyo. Excellent ingredients and a very well seasoned Shari. Aging between no day to 10 days depending on the fish and judgment of the Taishou.
He and his wife are very sociable and provide the guest with an great hospitality to create an atmosphere as if you were at their house.
Definitely... More
Classic Edomae sushi place a little bit outside the center of Tokyo. Excellent ingredients and a very well seasoned Shari. Aging between no day to 10 days depending on the fish and judgment of the Taishou.
He and his wife are very sociable and provide the guest with an great hospitality to create an atmosphere as if you were at their house.
Definitely worth the hike! Less
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Kashikiri at CF. Always a pleasure to see the master wing it. Never a recipe, always inspired by the ingredients.
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When Yoshino decide to close his by-introduction-only sushiya and move to New York, he was looking for a young shokunin to carry forward his restaurant. He did found not one but a family. Two brothers, one trained as a sushi chef and one specializing in washoku. Now you get a similar concept like at Kimiya in Kagoshima where the washoku has a very important... More
When Yoshino decide to close his by-introduction-only sushiya and move to New York, he was looking for a young shokunin to carry forward his restaurant. He did found not one but a family. Two brothers, one trained as a sushi chef and one specializing in washoku. Now you get a similar concept like at Kimiya in Kagoshima where the washoku has a very important role in the meal and is not just some otsumami at the beginning of the meal.
The nigiri range from Avery fresh to the very aged one, with one piece aged for more then three weeks. The shari is on the sweet side with relatively low acidity, big grains and cooked al dente. It changes of the course of the meal and becomes more acidic as the Nera becomes more oily and heavier.
The sommelier can give you a wine or sake or mixed pairing with about 20 tiny pours trying to match the food in front of you. Very interesting choices, a lot of Japanese wines and some excellent sakes. I liked it a lot, but it becomes a very busy meal, trying to keep up with the food and the drinks.
This place is not open for about two years and became very popular and rightly so. Of course it cannot replace the lass of a world class shop like Yoshino, but it surely trying and has loads of potential. Less
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Dinner in the Kyoto branch of the Myamasou family restaurant empire. The younger brother of the late daisho at Myamasou is cooking there with his oldest son. The younger one runs an Italian place in Tokyo.
A very classical Kaiseki restaurant, driven by the seasonal ingredients and a a find execution. The flavors are sometimes bold, like the fermented... More
Dinner in the Kyoto branch of the Myamasou family restaurant empire. The younger brother of the late daisho at Myamasou is cooking there with his oldest son. The younger one runs an Italian place in Tokyo.
A very classical Kaiseki restaurant, driven by the seasonal ingredients and a a find execution. The flavors are sometimes bold, like the fermented sushi course (funazushi style), but never over the top. The presentation always tells a story and is loaded with symbols. The staff is more than helpful to point them out to you.
The beef came from a huge farm in Hokkaido but is not wagyu but angus beef. Tender, quite lean but very tasty.
Excellent restaurant, very warm, hospitality, overall a great experience. Less
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- Gerhard Huber added a new meal Dinner at Maeda (前田) at Maeda (前田)