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 restaurant list Guide Michelin Winners 2021
A list of all restaurants which have been promoted from the previous years rating in 2021.
(As of 1st May 2021)
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- Gerhard Huber added a new restaurant list Guide Michelin Losers 2021
A list of all restaurants which have been demoted from the previous years rating in 2021.
(As of 1st May 2021)
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- Gerhard Huber added a new meal Dinner at Chikamatsu at Chikamatsu (近松)
One of the most difficult restaurants to book for. A beautiful dining room serving a fantastic sushi at remarkable prices.
The shari is perfectly seasoned with rice vinegar producing the exact acidity needed to balance the neta. This is as good as Saito's.
The outstanding nigiri is the Ika which does not get cut but sliced incredibly thin, over and... More
One of the most difficult restaurants to book for. A beautiful dining room serving a fantastic sushi at remarkable prices.
The shari is perfectly seasoned with rice vinegar producing the exact acidity needed to balance the neta. This is as good as Saito's.
The outstanding nigiri is the Ika which does not get cut but sliced incredibly thin, over and over again, creating a texture which is unique and amazingly delicious.
The katsuo, the otoro were aged two weeks and were melting in your mouth juxtaposed by the acidity of the shari, a true sensation. Less
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- Gerhard Huber added a new meal Dinner at Central Restaurante at Central
Another interesting and delicious meal at Central. His cuisine based on the various altitudes in Pero is unique. It enables him to showcase not only the products but also his excellent technique.
If I had one remark it would that it seems the dishes become more and more constructed. This should not be a bad thing, but sometimes simplicity triumphs.... More
Another interesting and delicious meal at Central. His cuisine based on the various altitudes in Pero is unique. It enables him to showcase not only the products but also his excellent technique.
If I had one remark it would that it seems the dishes become more and more constructed. This should not be a bad thing, but sometimes simplicity triumphs. Less
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- Gerhard Huber added a new meal Lunch at Maison KEI at Maison KEI Gotemba
For years I have maintained that French-Japanese fusion cuisine works for me better in France then in Japan. I love places like Passage 53, La neige d’Ete and KEI. I thought the focus and discipline of Japanese chefs bring French food to a special place. The same fusion in Japan is so heavily influenced by the dominance of Japanese food culture, that... More
For years I have maintained that French-Japanese fusion cuisine works for me better in France then in Japan. I love places like Passage 53, La neige d’Ete and KEI. I thought the focus and discipline of Japanese chefs bring French food to a special place. The same fusion in Japan is so heavily influenced by the dominance of Japanese food culture, that it becomes a weird version of a Japanese Kaiseki meal.
However, now having lived in Japan for over one year, I need to revise this opinion because of some extraordinary meals here. One of them was this one.
Maison KEI is the sister of the three star restaurant in Paris. Kei Kobayashi was the first Japanese Chef to get three stars awarded in France. He collaborated with the Toraya Confectionery Company to open up this place in Gotemba.
The setting is close to Toraya Confectionery Company’s garden with a breathtaking view of Mount Fuji. It was opened in January 2021 and due to the pandemic induced closure of restaurants in France Chef Kobayashi spend a few months working with Mitsuyoshi Sato to get things going. And the team did a really good job.
Some of the highlights from Paris, like the famous salad, are on the menu. The rest is sourced locally, but prepared and presented in a French way. The result is deeply tasty and pleasing. There are some references to the Japanese taste like a pigeon which would be slightly too much cooked for a Western palate (but with an impeccable taste and texture).
The very moderate pricing makes this experience even more pleasing.
Together with the mind blowing show of clouds chasing around the peak of Mount Fuji this restaurant became in no time a destination restaurant which is already hard to book. Nevermind,
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- Gerhard Huber added a new meal Lunch at La Mar Cebichería at La Mar
Great cebicheria, highly recommend and very popular. The place is hopping all the time.
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- Gerhard Huber added a new meal Dinner at Arai (鮨 あらい) at Sushi Arai
Arai san is arguably in the top tier of Edomae sushi restaurants in Tokyo. He used to host his guest in the basement of a mindern building in Ginza. Now he has emerged from the cellar to the second floor and created a very beautiful space. The basement was now given to his apprentice Mei Ko hos is now ruling the former main counter.
With the move came... More
Arai san is arguably in the top tier of Edomae sushi restaurants in Tokyo. He used to host his guest in the basement of a mindern building in Ginza. Now he has emerged from the cellar to the second floor and created a very beautiful space. The basement was now given to his apprentice Mei Ko hos is now ruling the former main counter.
With the move came now rules. No photos and phones (except the maguro).
Irregardless of these rules the quality and execution is still flawless and so tasty.
The shari has a higher acidity than his peers, the grains are longer and therefore the ball becomes a little looser. It works very well with some of the neta.
The absolute stunner this evening was the oyster. It can be a tricky piece as texture sometimes can be off putting but not this time. Slight chewy on the outside, soft on the inside. Once you bite into it it releases an explosion of sea umami. It is was so good we had to have an encore! Less
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- Gerhard Huber added a new meal Lunch at Beretta ベレッタ at Beretta ベレッタ
Local Italian. Two young guys you epperimented with pizza but found their callling in cooking dishes (as they say).
Freshly made, selectively sourced and well executed.
Excellent value, especially the lunch.
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- Gerhard Huber added a new meal Lunch at Sugita at Nihonbashi Kakigaracho Sugita
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A Mexican transfer student falls in love with Japan, goes home and decides to move to Tokyo to open a taco restaurant. To learn the local ingredients he studies in a Japanese cooking school.
Now he runs his own taco restaurant and comes up with some very interesting and tasty tacos.
Go there with a friend and order the entire menu.
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