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 Lunch at Uoyou at Uoyou
Local soba shop. I think everybody in there is over 75 years old. They have in the middle of the shop the soba mill which grinds away will you eat.
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- Gerhard Huber added a new meal Dinner at ザ サカイ tha sakai at ザ サカイ tha sakai
Chef Tsuyoshi Sakai worked in Italy and in Spain in the Basque Country where he worked for one year in the Mekka of wood fire cooking, Extebarri.
On return to Japan he worked in Kobe but now set up his shop in Kyoto for a little more than one year.
His cooking style is heavily influenced by his Spanish experience as he uses exclusively a grill to... More
Chef Tsuyoshi Sakai worked in Italy and in Spain in the Basque Country where he worked for one year in the Mekka of wood fire cooking, Extebarri.
On return to Japan he worked in Kobe but now set up his shop in Kyoto for a little more than one year.
His cooking style is heavily influenced by his Spanish experience as he uses exclusively a grill to prepare his dishes. The wood is oak from Wakayama which he prepares in a big strove. From there he moves the appropriate amount of charcoal to the grill for the preparation.
Even though the sequencing and flavor give you a familiar feeling, the ingredients are obviously Japanese and therefore change the whole meal to become an unique offering.
As it was truffle season there were quite a few truffle dishes. Interestingly the black Perigord truffle was much more fragrant then the white truffle. Some really outstanding dishes, like the sakura ebi risotto, the bluefin tuna and the hand cut squid tagliatelle with squid strips topping. The star of the evening however was the duck which was succulent with incredible layers of flavoring. Simply stunning.
A great place with only 5 seats and a very intimate atmosphere. Less
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One of the high end Kaiseki restaurants in Kyoto. It also has been a school for seemingly countless chefs who now own their own place right now, one of them being the famous Ogata.
The meal itself is very traditional, with seasonal ingredients. It started with a Kobako and lead immediately to a meat course which was as delicious as it was interesting.
The... More
One of the high end Kaiseki restaurants in Kyoto. It also has been a school for seemingly countless chefs who now own their own place right now, one of them being the famous Ogata.
The meal itself is very traditional, with seasonal ingredients. It started with a Kobako and lead immediately to a meat course which was as delicious as it was interesting.
The main course was a hamo roll with Matsutake inside. It was prepared on the grill right in front and excellent.
A great place to come with friends as there are only private rooms and one counter room. Less
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The Chef continues to amaze me. No recipes, only inspiration. I am sure he does not know what to cook at night when he gets up in the morning, but he produces stunning dishes all by himself. Some of them pure genius. For example the shiitake served with Tardivo Chicory. The mushroom cut like a steak, fried in a pan with olive oil and then served with... More
The Chef continues to amaze me. No recipes, only inspiration. I am sure he does not know what to cook at night when he gets up in the morning, but he produces stunning dishes all by himself. Some of them pure genius. For example the shiitake served with Tardivo Chicory. The mushroom cut like a steak, fried in a pan with olive oil and then served with chicory from Italy. Stunning.
His Daikon with truffle sauce releases endless umami while the bite and acidity of the daikon creates texture.
Pure Pleasure!
The Chef will change his concept in the new year with becoming more a training center for young chefs. He will, thankfully, open up for his regular customers. Less
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- Gerhard Huber added a new meal Dinner at Frantzén at Frantzén
Fourth meal in the new place. Transition of menus from winter to spring, we therefore were subject to some of the new dishes.
As always, great food. Perfectly calibrated flavours, executed flawlessly with great easy.
One of the top five places in Europe!
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- Gerhard Huber added a new meal Lunch at Hirasansou (比良山荘) at Hirasanso
An unbelievable dashi with a great selection of bear and boar meats. All of this in the most pleasant settings.
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Highly rated Tabelog sushi place in Karatsu. Unfortunately the Taishou was in the hospital and his son was serving.
Some good otsumami, some good nigiris.
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- Gerhard Huber added a new meal Dinner at Olympe at Olympe
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- Gerhard Huber added a new meal Dinner at Puro Restaurante at Puro
One of the better places in Rio, very underwhelming. Nice people and good flair, though.
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I continue to love the concept of this restaurant. The interplay of Kaiseki dishes with nigiri is something which I have not experienced anywhere else.
The selection of neta for the sushi is unusual, it always includes fish which you never get anywhere else in the increasingly uniform world of high end sushi counters.
The Kaiseki dishes are also... More
I continue to love the concept of this restaurant. The interplay of Kaiseki dishes with nigiri is something which I have not experienced anywhere else.
The selection of neta for the sushi is unusual, it always includes fish which you never get anywhere else in the increasingly uniform world of high end sushi counters.
The Kaiseki dishes are also unusual with the signature dish, shirako served in a yuso stands out.
Their hospitality and beverage pairing is excellent.
Great place, if you get a reservation. Less