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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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Lovely food, and even lovelier locations!
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- Gerhard Huber added a new meal Lunch at Port Garavan at Port Garavan
Nice terrace lunch as a warm up for dinner at the number 1 on the WB50 list
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Excellent meal in a hyper modern building on the outskirts of Carcassonne. Refined puristic cuisine with great layering of flavours.
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- Gerhard Huber added a new meal Dinner at Tousenkaku Tokyo at Tousenkaku Tokyo
Second restaurant of Sazenka. Half the price but not half the quality. My first time there, so I ordered the menu, in hindsight maybe a mistake as one can go a la carte.
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- Gerhard Huber added a new meal Lunch at SÉZANNE at SÉZANNE
One star? Really?
The inspectors of the Guide Michelin must have missed something (or being just unnecessarily too cautious).
Daniel Calvert found his stride in his new home. Classics get refined, new dishes introduced. The supply chain becomes deeper and better and this shows on the plate.
Without going into a dish by dish description, just... More
One star? Really?
The inspectors of the Guide Michelin must have missed something (or being just unnecessarily too cautious).
Daniel Calvert found his stride in his new home. Classics get refined, new dishes introduced. The supply chain becomes deeper and better and this shows on the plate.
Without going into a dish by dish description, just one example. The deer from Hokkaido. Luckily in Japan there is an all year season for hunting deer so the possibility of combing the deer with unusual vegetables is great. This time it was the Annou-Imo (安納芋) from Kagoshima. The protein from the north and the vegetable from the southern tip of Japan. Simply baked with a little butter it becomes an unbelievable companion to the deer. Smooth, sweet and so tasty. Combined with the slight chewiness of the deer a wonderful combination.
The front of the house clicked in with a very attentive service. The wine list is very deep and strong with restrained prices.
For me, at this point one of the best French places in town. Less
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- Gerhard Huber added a new meal Dinner at Wing Lei Palace at Wing Lei Palace
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- Gerhard Huber added a new meal Dinner at Hato at Hato (波濤)
Hatou is a wonderful restaurant. His otsumami being a trained kaiseki chef are outstanding and his nigiri improve every time I have been there.
A wonderful place with an even better hospitality. Now that I have been to so many restaurants of the Ichikawa group I noticed that all of them excel in provide an unbelievable service. There seems to be one... More
Hatou is a wonderful restaurant. His otsumami being a trained kaiseki chef are outstanding and his nigiri improve every time I have been there.
A wonderful place with an even better hospitality. Now that I have been to so many restaurants of the Ichikawa group I noticed that all of them excel in provide an unbelievable service. There seems to be one doctrine: everybody is responsible for everything. And it works, so when the Taisho himself sees that there is an empty plate or an empty glass, he will take care of it immediately. It is so prefect and so consistent across all restaurants of the group that it must come from the Master himself. Less
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I don’t think anybody would dispute that Sugita-san nigiri are at the very top of what one can get in Japan and by extension in the world. However, I was always slightly disappointed by his otsumami.
Not this time, quite the opposite. The plates which I don’t like disappeared and have been replaced by amazing creations.
Needless to say, that... More
I don’t think anybody would dispute that Sugita-san nigiri are at the very top of what one can get in Japan and by extension in the world. However, I was always slightly disappointed by his otsumami.
Not this time, quite the opposite. The plates which I don’t like disappeared and have been replaced by amazing creations.
Needless to say, that this was one, if not the best meal I ever had there.
Big Cinema! Less
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- Gerhard Huber added a new meal Dinner at Restaurant NéMo at NéMo
Chef Nemoto used to cook at Narisawa, Quintessence and also in Paris. He uses Japanese ingredients, but applies his French techniques. The result is a very balanced, sensitive cuisines, finely calibrated layers of flavors, all perfectly executed. One of the stand out dished was the Conger eel topped with macadamia nuts. Incredible texture and flavor.... More
Chef Nemoto used to cook at Narisawa, Quintessence and also in Paris. He uses Japanese ingredients, but applies his French techniques. The result is a very balanced, sensitive cuisines, finely calibrated layers of flavors, all perfectly executed. One of the stand out dished was the Conger eel topped with macadamia nuts. Incredible texture and flavor.
Another one was the second dessert, a tomato with ice cream. The savory tomato had a soft consistent texture which I have never encountered before. Maybe an Hommage to the iconic tomato dessert of Alain Passard but it can stand on itself. A truly innovative and very tasty dish.
An excellent addition to the French Japanese dining scene in Tokyo.
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