About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
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- Gerhard Huber added a new meal Drinks at Meza Bar at Meza Bar
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The Chef gets better and better. I have been there now several times in the last three years, but I believe this was the best meal.
Unfortunately, there is a no-photo policy in place, which I think as ridiculous, especially when dining in the private room, but they claim that their guest are too distracted by shooting photos when they should be focusing... More
The Chef gets better and better. I have been there now several times in the last three years, but I believe this was the best meal.
Unfortunately, there is a no-photo policy in place, which I think as ridiculous, especially when dining in the private room, but they claim that their guest are too distracted by shooting photos when they should be focusing on the meal.
Obviously another decision based on the excesses of a few, alas. Less
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- Gerhard Huber added a new meal Dinner at Tempura Nitome (にい留) at Tempura Niitome
Visit #15
The master always delivers. His otsumami are of such a high quality that they would be well placed in any high end sushi or even Kaiseki restaurant.
Once he gets started with the tempura, one needs to sit back and watch. Enjoy the lightness of the batter, the quality of the ingredients, whatever they might be, seafood, fish or vegetables... More
Visit #15
The master always delivers. His otsumami are of such a high quality that they would be well placed in any high end sushi or even Kaiseki restaurant.
Once he gets started with the tempura, one needs to sit back and watch. Enjoy the lightness of the batter, the quality of the ingredients, whatever they might be, seafood, fish or vegetables and most of all the flawless execution which only relies on the sound of the oil to determine the temperature.
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The legend! I am always stunned by the energy and good spirit this man has. What a personality.
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The one and only, the first and still the best Gyu Katsu Sando in town.
I just picked Kentaro-san up to go to a sushi place after work, but I had to eat it, there was no way I would not. 😂
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- Gerhard Huber added a new meal Dinner at Hijikata (土方) at Hijikata (土方)
If you like L’Ambroise in Paris, Hijikata is the place for you to eat Washoku. Steeped deep in tradition, this place creates a wonderful experience. It starts with the ingredients he sources, the gentleness with which he prepares them, the faultless instinct with which he combines them and the flawless execution of the cooking. It creates a dreamlike,... More
If you like L’Ambroise in Paris, Hijikata is the place for you to eat Washoku. Steeped deep in tradition, this place creates a wonderful experience. It starts with the ingredients he sources, the gentleness with which he prepares them, the faultless instinct with which he combines them and the flawless execution of the cooking. It creates a dreamlike, subtle while fragrant dish which is pure pleasure in your mouth. Hijikata-san is a hands-on chef who cooks the entire meal with the help of only two assistants while his wife runs the front of the house. They have an eclectic sake collection which they prominently display in a special temperature controlled sake room.
The sashimi course consisted of Tai (sea bream) and Ika (squid). The Tai had the perfect consistency, not too chewy with a wonderful taste while the Ika released loads of sweetness in the mouth. You cannot get a better product in a high end sushi place. The soup course was 蝦 Ebi (shrimp) served on a cube of starchy root vegetable, very delicious, but the fragrance of the dashi was just stunning.
However the piece de resistance was the ご飯 (rice dish). Hijikata-san offered two completely different options. One donabe with oysters and the other with Kuri (chestnuts). The oysters were huge which sometimes leads to a slimy texture in the mouth, but not these ones. Light, easy to bite into releasing ocean flavors in the mouth. They also added acidity to the rice which perfectly balanced the oyster. The chestnuts were kept for two months in the refrigerator in order to increase their natural sweetness. Fantastic and so flavorful.
Hijikata san is one of the impossible to book restaurants in Japan. Search far and wide to find somebody who can book and beg them to bring you. Trust me it is worth it.
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- Gerhard Huber added a new meal Lunch at Parrilla Don Julio at Don Julio
WB50 steakhouse in Buenos Aires. A menu like an asador in Spain. Excellent beef quality and unlike many other places in Argentina, the execution of the beef is perfectly done.
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- Gerhard Huber added a new meal Dinner at María Antonieta at María Antonieta
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Back at the same place in Mendoza after the successful climb of Aconcagua. This time with more food and lots more wine sampling the great wines of Mendoza.