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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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Sigi Schelling cooked with Hans Haas im Tantris for over 14 years. Who, now that Hans is retired, still wants to experience the “old Tantris” needs to go to the Werneckhof. And apparently people do, loads of them. Sigi is full since the opening. Very good!
Her cooking is precise, not pretentious. Very tasty with the expected layering of aromas... More
Sigi Schelling cooked with Hans Haas im Tantris for over 14 years. Who, now that Hans is retired, still wants to experience the “old Tantris” needs to go to the Werneckhof. And apparently people do, loads of them. Sigi is full since the opening. Very good!
Her cooking is precise, not pretentious. Very tasty with the expected layering of aromas and flavors.
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- Gerhard Huber added a new meal Lunch at Tantris DNA at Tantris DNA
Virginie Protat is now cooking in the newly established Tantris DNA. It focuses on classic French cuisine and some [ast signature dishes from the last 50 years of Tantris.
I had the CAVIAR DAURENKI and the QUENELLES DE BROCHET ET ÉCREVISSES À LA NANTUA both classic dishes.
Excellently executed. Nothing new, nothing really exciting, but simply very... More
Virginie Protat is now cooking in the newly established Tantris DNA. It focuses on classic French cuisine and some [ast signature dishes from the last 50 years of Tantris.
I had the CAVIAR DAURENKI and the QUENELLES DE BROCHET ET ÉCREVISSES À LA NANTUA both classic dishes.
Excellently executed. Nothing new, nothing really exciting, but simply very tasty. Less
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- Gerhard Huber added a new meal Dinner at Niitome at Tempura Niitome
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- Gerhard Huber added a new meal Dinner beim Usagi at Usagi
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- Gerhard Huber added a new meal Dinner at Aca 1° (アカ) 貸し切り at acá
貸し切り At Aca. The Chef continues to amaze with the precision cooking and layering of flavors. We had preordered the Spanish omelette (tortilla) which he cooks as good as would get it in some of the best places in Spain. Firm on the outside, but juice and melting in the core. The Kohada snack with the shiso leave is one of the best tapas one... More
貸し切り At Aca. The Chef continues to amaze with the precision cooking and layering of flavors. We had preordered the Spanish omelette (tortilla) which he cooks as good as would get it in some of the best places in Spain. Firm on the outside, but juice and melting in the core. The Kohada snack with the shiso leave is one of the best tapas one can eat.
However, every time so far, his prime dish is the meat. It gets cooked over hours, on and off, and when served is perfectly cooked. It melts in your mouth and leaves behind a very, very pleasant feeling. Less
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Back to my neighborhood fine dining kaiseki restaurant. Ishikawa-san is such a humorous person that he makes every meal very fun. Some outstanding dishes, like sawara in shimesaba style. Wonderful seasoning and texture. Amadai, grilled and kabu from Kyoto, executed to perfection with a slight hint of smoke.
The rice course had a special condiments... More
Back to my neighborhood fine dining kaiseki restaurant. Ishikawa-san is such a humorous person that he makes every meal very fun. Some outstanding dishes, like sawara in shimesaba style. Wonderful seasoning and texture. Amadai, grilled and kabu from Kyoto, executed to perfection with a slight hint of smoke.
The rice course had a special condiments with it, something which is a very early signature dish from Ishikawa-san, seasoned and roasted tai denbu with sesame, crispy rice and nori. You frist add a little to the rice and eat it, then you dump the remainder into the rice and add dashi to it. This then creates a wonderful ochazuke with loads of umami, a great finished to the savory part of the meal. Less
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- Gerhard Huber added a new meal Dinner at Sazenka at Sazenka
Shanghai crab season at Sazenka, this mean super high quality, loads of it but also almost painfully expensive. Everyone gets almost 4 crabs during the course of the meal, female and male in various preparations, barely cooked to mixed with shark fin. Astounding the taste.
Of course the classics like Szechuan chicken wing and women cannot be missed.... More
Shanghai crab season at Sazenka, this mean super high quality, loads of it but also almost painfully expensive. Everyone gets almost 4 crabs during the course of the meal, female and male in various preparations, barely cooked to mixed with shark fin. Astounding the taste.
Of course the classics like Szechuan chicken wing and women cannot be missed. The quail as the main course was exquisite, juicy on the inside and with skin being perfectly cooked to crispy perfection. The Chef is working on his version of the Pekin duck, I cannot wait to try it.
And before i forget, no meal at Sazenka is complete without the Mapo tofu. The best in town and by extension in the world, who knows. Less
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- Gerhard Huber added a new meal Lunch at SHIORI at SHIORI
After completing the Nikko Kaido I had to go back for a set lunch. Excellent quality, loads of food at a very reasonable price.
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- Gerhard Huber added a new meal Dinner at SHIORI at SHIORI
When I walked into this place, I thought this is going to be not so good. There is not much choice in Nikko.
However, when I tasted the first dish I knew I was onto something. A simple dashi with fried tofu, crispy on the outside and soft inside. One of the best ones I have eaten. And it continued from there. Nothing complex, simple dishes but all... More
When I walked into this place, I thought this is going to be not so good. There is not much choice in Nikko.
However, when I tasted the first dish I knew I was onto something. A simple dashi with fried tofu, crispy on the outside and soft inside. One of the best ones I have eaten. And it continued from there. Nothing complex, simple dishes but all of them superbly executed and so delicious. A good chef can make a karaage which is so succulent and juicy it melts in your mouth. The oyster, not necessarily easy to make, was perfectly cooked and the juice transported you immediately to the sea where it is from. The gyozas arrived sizzling at the table, contained a very well seasoned pork and were very crispy on the outside.
Well, now at least I know where I go when I come back to Nikko. Less
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