About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
Social
Additional Links
Restaurants
- Gerhard Huber added a new meal Dinner at Yassan resto (beef) at Yassan
I throw back to an earlier time. A place only based on beef, 50+ years old, which refuses any foreigners. Only the fact that my host is a guest there for 20+ years allowed me to go there.
The first 4 plates are served for everyone. All raw parts of beef. The you start ordering from the menu which is probably as old as the place itself.
The food... More
I throw back to an earlier time. A place only based on beef, 50+ years old, which refuses any foreigners. Only the fact that my host is a guest there for 20+ years allowed me to go there.
The first 4 plates are served for everyone. All raw parts of beef. The you start ordering from the menu which is probably as old as the place itself.
The food is not high end and certainly not sophisticated, but it is honest and very tasty. They advise you how much fresh onion to use and how to debone the beef tail you ordered.
A fantastic place. I was honored to go there.
Ps: Unless you know my friend or somebody like him it will be impossible to go there to see the “Old Kyoto”. The owner is so powerful, all of the geishas need to come and pay their tribute.
Of course, I didn't even ask if I was allowed to take pictures and nobody else did. Less
Copy the code to embed the post
Copy the code to embed the post
Copy the code to embed the post
- Gerhard Huber added a new meal Lunch at 拉ノ刻 La No Koku at La No Koku (拉ノ刻)
Copy the code to embed the post
Sumer menu at 2 star Hachisen. The Chef was am monk before starting to cook, he trained 12 years in Kyoto at 3 star Kichisen. His cuisine reflects his path with a mostly vegetable based food.
Outstanding dish was the dessert, a very thick peach juice, drinkable and incredible delicious.
Copy the code to embed the post
Free spirit Sato-san is always a delight to visit. He sources world wide (Challans Duck) and developed his own style which is neither French or Japanese, but very tasty. For example the Katsou (鰹, skipjack tuna). Half of it raw, half it short grilled and then seared with Binchōtan directly. Neatly piled up and then covered with 24 month old Parmesan... More
Free spirit Sato-san is always a delight to visit. He sources world wide (Challans Duck) and developed his own style which is neither French or Japanese, but very tasty. For example the Katsou (鰹, skipjack tuna). Half of it raw, half it short grilled and then seared with Binchōtan directly. Neatly piled up and then covered with 24 month old Parmesan shavings. Who would have thought combining these flavors.? But it works, like the rest of the meal. Less
-
1 like
- 0 comments
- 0 shares
Copy the code to embed the post
- Gerhard Huber added a new meal Lunch at Tokuyamazushi (徳山鮓) at Tokuyamazushi
Copy the code to embed the post
- Gerhard Huber added a new meal Lunch at らーめん玄 at らーめん玄
Copy the code to embed the post
Breakfast during a staycation. We opted for a la carte instead of the full breakfast.
The Avocado Toast is a well tasting piece of art, the fact that it is served on toasted Sézanne Sourdough, which is arguably the best Sourdough bread in town, makes it a must.
Crispy egg, served with a melting core and enough Hollandaise to make your physician... More
Breakfast during a staycation. We opted for a la carte instead of the full breakfast.
The Avocado Toast is a well tasting piece of art, the fact that it is served on toasted Sézanne Sourdough, which is arguably the best Sourdough bread in town, makes it a must.
Crispy egg, served with a melting core and enough Hollandaise to make your physician go into a cardiac arrest, but very delicious.
Aji Namero, the old fishermen style way of serving a blue-backed fish, was very good and needs to be eaten little by little (ちびちび) on a rice bowl.
All of these three dishes, very original and delicious. All place to have breakfast even when not staying at the 4 Season.
Less
Copy the code to embed the post
- Gerhard Huber added a new meal Dinner at MAISON MARUNOUCHI at MAISON MARUNOUCHI
Casual eatery in the 4Season also managed by Chef Calvert. Due to the Corona induced rules, the dinner was consumed in the room which clearly brings some logistical complication regarding serving temperature etc. Nevertheless, the meal was served in two servings with the main course showing up exactly at the requested time.
As expected the quality... More
Casual eatery in the 4Season also managed by Chef Calvert. Due to the Corona induced rules, the dinner was consumed in the room which clearly brings some logistical complication regarding serving temperature etc. Nevertheless, the meal was served in two servings with the main course showing up exactly at the requested time.
As expected the quality of the dishes was very high, the flavors subtle to strong. The fact that one can order the same dishes in the room 24 hours makes this food surely one of the best room service foods around, certainly the best I have had as far as I can remember.
Simple comfort food like Croque Madame elevated to fine dining quality is always enjoyable. The endangered Jambon Beurre, hard to get well even in Paris these days, gets deconstructed as a millefeui. Very tasty!
Due to this being a weekday there was no Fried Chicken on the menu (only weekends) so we went for the double beef option. Steak Frites and Wagyu Sando. Excellent beef with enough but not too much marbling, perfectly executed and well seasoned. Again comfort food, simply well done.
A place one can go to all the time. Less