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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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- Gerhard Huber added a new meal Dinner at 餃子といえば芭莉龍(バリロン) at 餃子といえば芭莉龍(バリロン)
1st stop on the gyoza marathon during our walk on the Nikko Kaido
Highly rated gyoza restaurant inside the station of the world’s gyoza capital, Utsunomiya.
Very busy, highly frequented restaurant where 4 people are constantly forming the gyozas.
They have pan friend and boiled varieties with a pork basis and other ingredients added fillings.... More
1st stop on the gyoza marathon during our walk on the Nikko Kaido
Highly rated gyoza restaurant inside the station of the world’s gyoza capital, Utsunomiya.
Very busy, highly frequented restaurant where 4 people are constantly forming the gyozas.
They have pan friend and boiled varieties with a pork basis and other ingredients added fillings. There are also various toppings to choose from. All of this at a price of less then ¥100/gyoza.
If you come in this area, go there. Less
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- Gerhard Huber added a new meal Lunch at Ikiiki Gyoza at Ikiiki Gyoza
2nd stop on the gyoza marathon during our walk on the Nikko Kaido
Fantastic gyoza place. One woman shop, but you have a choice of 80(!) different fillings. From savory to sweet.
As it was the second gyoza place back to back, we only could manage 30. They all look the same, but the taste very different, all of them delicious.
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Tsukumen with spicy onions and extra chilies. Concentrated soup on the heavy side. Delicious.
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- Gerhard Huber added a new meal Dinner at SHINKA (やきとり 心香) at Toriryouriya
Modern Yakitori with all kinds of other foods but chicken. Some excellent grilled vegetables. Cabbage cut to a square and grilled on a skewer, fantastic.
NO photo policy.
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Continuation of the South America tour. Second meal there. Super busy restaurants and I get the impression it becomes a little industrial.
Some great dishes but overall the meal left a slight disappointment behind.
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Local Izakaya, dirt cheap, super friendly hub and and wife team, who alternative in entertaining the guest and cooking the food.
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- Gerhard Huber added a new meal Lunch at Mil 3650 meters high! at MIL
It is a hike to get there. It is close to Cusco, but only when you look at it from Europe. It takes 3 hours to drive from the airport in Cusco. But trust me, it is worth it.
This lunch-only restaurant is itself a beautiful building, simple, restrained with straight lines and pastel colors. It instills calmness as soon as you enter.
Virgilio Martínez’s... More
It is a hike to get there. It is close to Cusco, but only when you look at it from Europe. It takes 3 hours to drive from the airport in Cusco. But trust me, it is worth it.
This lunch-only restaurant is itself a beautiful building, simple, restrained with straight lines and pastel colors. It instills calmness as soon as you enter.
Virgilio Martínez’s High altitude restaurant is very close to Moray, the ancient Inca ruin where the Incas experimented with food. Moray is built so that the upper terraces have a temperature difference of 16 degrees to the lower ones. That enables the Incas to grow completely different vegetables in more or less the same place.
The location and altitude is reflected in the menu, of course there is no seafood, only fish from lakes high up in the mountains. Nevertheless, the great biodiversity of the location allows a very interesting and beautifully presented menu. The dishes are very tasty and perfectly executed. When interacting with the staff they sound more like scientists than wait staff.
All of this together with the pilgrimage one has to undertake makes this place a truly inspiring and worthwhile journey. Go there, you will not regret it.
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- Gerhard Huber added a new meal Dinner at Sazenka at Sazenka
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- Gerhard Huber added a new meal Dinner at Sazenka at Sazenka
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- Gerhard Huber added a new meal Dinner at Kinon at Kinon
Toshikazu Murano san worked in Miami and in San Francisco. There he worked at Season and learned from Joshua Skenes. Skenes even wrote him a really nice letter which is proudly displayed in the restaurant.
Kinon’s concept mirrors the original Season. He is using almost exclusively open wood fire to cook everything. Besides his fire pit he has a... More
Toshikazu Murano san worked in Miami and in San Francisco. There he worked at Season and learned from Joshua Skenes. Skenes even wrote him a really nice letter which is proudly displayed in the restaurant.
Kinon’s concept mirrors the original Season. He is using almost exclusively open wood fire to cook everything. Besides his fire pit he has a rack which he uses to warm or rest dishes before he serves them.
The presentation and taste profile is French, the ingredients Japanese and the execution open fire only. Together is creates very interesting and tasty dishes.
Of course, the famous Uni Toast is on the menu, however Chef Murano always adjust and refines it, so it becomes his dish. Absolute high light of the evening was the beef course. Cut from a huge side, it Cooke’s for a long time on the side of the fire and has the prefecture texture when it arrives. Once you bite into it, it release loads of umami while maintaining a good bite. It is much less fatty than other A5 wagyu pieces.
Some dishes where for my taste a little overcooked, but nevertheless very tasty. His dessert are excellent, the strawberries, cooked for several hours, were absolutely stunning.
Chef Murano is a high talented young chef, who creates in his very small places of 6 counter seats a warm and hospitable atmosphere and interacts frequently and willingly with the customers.
But most importantly he creates a very good and tasty meal. Less
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