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 Daniel Berlin at Daniel Berlin Krog with Alex Christiansen
Daniel Berlin gets better and better, fourth and certainly my best meal there.
The finesse of the dishes and the gentle application of technique creates and wonderful food with astonishing flavours.
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- Gerhard Huber added a new meal Dinner at Hoze at Hoze
A tiny little place in Gothenburg, 6 seats producing traditional sushi Edomae style. After 3 dishes of otsumami, we had 21 servings from fish, sourced from various parts from Europa and even Japan. Some of the fishes were aged up to 30 days.
For my taste the shari was too little seasoned and cooked. Most of the neta lacked the quality and sensation... More
A tiny little place in Gothenburg, 6 seats producing traditional sushi Edomae style. After 3 dishes of otsumami, we had 21 servings from fish, sourced from various parts from Europa and even Japan. Some of the fishes were aged up to 30 days.
For my taste the shari was too little seasoned and cooked. Most of the neta lacked the quality and sensation in the mouth, this is just the quality of the fish obtainable in Sweden.
3 outstanding pieces of nigiri:
Chu-toro
Sawara
Amaebi
Overall one needs to recommend the young Chef to venture into such a difficult field of serving traditional sushi.
Great ambition!
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- Gerhard Huber added a new meal Dinner at FUSHIKINO at FUSHIKINO
Kyoto style Kaiseki restaurant. Some interesting twist in the menu. Shiro miso soup normally associated with food after the New Year party to cure the hang over. Mildly flavored with some excellent vegetables in it.
Buri sashimi, one of my favorite fishes, the buri was from Himi in the Toyama bay, very good.
The Hassun (八寸) dish, usually the second... More
Kyoto style Kaiseki restaurant. Some interesting twist in the menu. Shiro miso soup normally associated with food after the New Year party to cure the hang over. Mildly flavored with some excellent vegetables in it.
Buri sashimi, one of my favorite fishes, the buri was from Himi in the Toyama bay, very good.
The Hassun (八寸) dish, usually the second dish, was served last, very unusual, and served with the same sake in three different ceramic bowls so one could enjoy the different taste because of the difference in shape. And one could just nimble along and delight on the different pieces.
All of this at a very reasonable price. A great find and even better, like one minute from my house. Less
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- Gerhard Huber added a new meal Dinner at Benoit Kyoto at Benoit
Alain Ducasse’s bistro in Kyoto. It is housed in the very beautiful Hotel Seiryu Kyoto Kiyomizu, a converted high school on the foot hills of Nigashiyama.
Classic French bistro fare, well executed, some interesting wine selections.
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- Gerhard Huber added a new meal Dinner at Miyamasou (美山荘) at Miyamaso (美山荘)
Winter menu at Miyamasou.
Bear, boar, winter ayu and kue.
If you score a room in the river wing, you are in for a wholesome treat. The room, the onsen, the food and the hospitality combine to an unique experience.
Try hard to get there!
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- Gerhard Huber added a new meal Breakfast at Miyamaso at Miyamaso (美山荘)
A mystic experience, hearty but not overwhelming breakfast after a soak in the bath (which can be even enhance for the daring in jumping into the little river).
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Second meal in Yamachan. A bit more refined, a slick operation and seemingly very successful.
Some excellent cuts, some misses in the otsumami (a little bit too long). Overall a very good yakiniku experience and a very good price.
No wonder, he is ranked number 1 on Tabelog in the Yakiniku category in Kyoto.
Fun place, with good food are very good... More
Second meal in Yamachan. A bit more refined, a slick operation and seemingly very successful.
Some excellent cuts, some misses in the otsumami (a little bit too long). Overall a very good yakiniku experience and a very good price.
No wonder, he is ranked number 1 on Tabelog in the Yakiniku category in Kyoto.
Fun place, with good food are very good price.
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First evening of the new restaurant by Tohru. A very central location, warm wood decor and a well oiled team, in the kitchen and in the front of the house.
Tohru’ s cuisine is heavily influenced by Japan, which is not really surprising given the fact that his father is Japanese.
However, he manages it to integrate those influences into his own... More
First evening of the new restaurant by Tohru. A very central location, warm wood decor and a well oiled team, in the kitchen and in the front of the house.
Tohru’ s cuisine is heavily influenced by Japan, which is not really surprising given the fact that his father is Japanese.
However, he manages it to integrate those influences into his own style so it does not taste and appears as a cheap copy.
The food is well layered and the combination of flavors create enough tension to make each course interesting and very tasty.
An excellent start, the Guide Michelin will most likely skip him in 2022 but for next year, he will be back with two stars, I am sure of it. And maybe if he continues to evolve more, who knows. I wish him luck. Less
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- Gerhard Huber added a new meal Lunch at Tantris at Tantris
Second part of Tantris - the fine dining restaurant under Chef Benjamin Chmura. Chef Chmura has an illustrious CV, Haeberlin,, Le Cinq and Troigrois.
The new menu was slightly shortened due to the raising Corona numbers. It contained some highlights and some bad disappointments. The start, caviar with cauliflower, was fresh with subtle layers of... More
Second part of Tantris - the fine dining restaurant under Chef Benjamin Chmura. Chef Chmura has an illustrious CV, Haeberlin,, Le Cinq and Troigrois.
The new menu was slightly shortened due to the raising Corona numbers. It contained some highlights and some bad disappointments. The start, caviar with cauliflower, was fresh with subtle layers of flavors. A very good start, the subsequent scallops with beetroot and nage, was excellent. The softness and sweetness of the scallops was perfectly balanced by the acidity and crunchiness of the beetroot. A great dish, certainly a keeper. The savory brioche served with the pigeon was stunningly prepared by the Pâtissier Maxime Rebmann. The texture of a brioche but the flavor of a bread, one wanted to order seconds and thirds!
The disappointment was the highly anticipated Lievre, a completely useless course. Dried out with an uneatable texture. Unfortunately my companion ate most of it before I tasted it, so I would have sent it back immediately. What a catastrophe. The person who sent this out should be punished by eating this dish every dinner for the rest of his/her life.
Overall, I think the concept is good, the execution mostly very good with the occasional disaster. Less
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- Gerhard Huber added a new meal Yoshino Popup in Tokyo at Yoshino
As New York was shut down and Japan was not, Yoshino-san decided to pass the time by having pop-ups in Tokyo.
There he displayed his high end sushi, loaded with luxury ingredients.
But don’t get me wrong, the craftsmanship of this sushi master is of the highest level. I am sure he will take New York in a storm.