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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 Sushi Saito at Sushi Saitou (鮨 さいとう)
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- Gerhard Huber added a new meal Dinner at Chiba Takaoka at Chiba Takaoka (千葉たかおか)
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- Gerhard Huber added a new meal Dinner at Calme at Calme
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- Gerhard Huber added a new meal Dinner at 鮨一幸 at Sushi Ikkou (鮨 一幸)
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- Gerhard Huber added a new meal Lunch at Kuro saki (くろ﨑) at Kurosaki (くろ﨑)
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- Gerhard Huber added a new restaurant list NYT The Restaurant List 2024
Our 50 favorite places in America right now.
Over the last 12 months, reporters and editors traveled to nearly every state scouting restaurants for our annual list. This year, it was about spaces as much as places. We ate hyperlocal dishes served out of a trailer in a rural Virginia field, experienced one of America’s most refined seasonal tasting... More
Our 50 favorite places in America right now.
Over the last 12 months, reporters and editors traveled to nearly every state scouting restaurants for our annual list. This year, it was about spaces as much as places. We ate hyperlocal dishes served out of a trailer in a rural Virginia field, experienced one of America’s most refined seasonal tasting menus in one of San Francisco’s most refined rooms, dined on Creole fare in a strip mall down the road from NASA in Texas and joined a party behind a tattered ranch house in Johns Island, S.C.
Of our choices, 29 are new, opened since the 2023 list was assembled. But we also made space for longstanding restaurants still in top form, including one that opened in 1976. As always, there were no-brainers and tough choices — the United States has a vast, diverse spread of great restaurants these days — but these are our 50 favorites for 2024.
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- Gerhard Huber added a new meal Dinner at Sushi Inomata at Sushi Inomata (鮨 猪股)
Sushi Inomata in Tokyo is a prestigious and intimate sushi restaurant led by Chef Koichi Inomata. Known for his meticulous attention to detail, Chef Inomata emphasizes traditional sushi-making techniques with a focus on the aging process (jukusei) to enhance flavors. With limited seating, the restaurant offers a personalized and immersive dining experience,... More
Sushi Inomata in Tokyo is a prestigious and intimate sushi restaurant led by Chef Koichi Inomata. Known for his meticulous attention to detail, Chef Inomata emphasizes traditional sushi-making techniques with a focus on the aging process (jukusei) to enhance flavors. With limited seating, the restaurant offers a personalized and immersive dining experience, allowing guests to engage directly with the chef. Inomata’s seasonal omakase menu showcases the highest quality ingredients, sourced from Japan’s top markets, and features a harmonious balance of rice and fish. The restaurant has gained recognition for its precision, creativity, and exceptional craftsmanship in the sushi world.
From the first bite to the last, last night’s dinner was an exemplary display of mastery and attention to detail that truly elevated the dining experience. The squid (いか) set the tone for the evening, showcasing a tender texture that released an impressive sweetness with each bite, while the shari was perfectly al dente with impeccable seasoning—a delicate balance that stayed consistent throughout the meal.
The marbled flounder (まこがれい) stood out as a prime example of why it’s considered one of Japan’s most delicious species. The texture was soft yet refined, harmonizing sweetness and umami in a way that lingered pleasantly on the palate. The sole hailing from Chiba Prefecture made it even more special, offering a rare and exquisite flavor profile.
Moving through the courses, the sea urchin (うに) from Kumamoto was a delight, with its sweet and succulent nature juxtaposed perfectly against the shari. Similarly, the shrimp (えび) from Mashike in Hokkaido was a revelation, delivering a luscious, almost creamy sweetness that reflected its rarity and depth. A highlight was the white tilefish (しろあまだい), an opulent cut with a rich layer of fat, offering a umami-laden experience that melted in your mouth, true to its "sweet bream" reputation.
However, the standout of the night had to be the bonito (かつお). With its firm texture and bold, almost primal flavor, it was hands down one of the best I’ve had this year. It perfectly captured the essence of autumn, its fat content enhancing the dish’s complexity. Complemented by the juicy and generous portions of crab (かに), this was an unforgettable sushi moment.
Equally surprising was the sweetfish (あゆ), a rare sight as nigiri, yet expertly prepared. The chef revealed that it took him five years to master this delicate fish, and the effort paid off—it was uniquely delicious, offering a flavor that lingered well after each bite.
As the meal progressed, the additional sea urchin from Aomori was equally delightful, though quite different from the Kumamoto variety, showcasing the depth and regional diversity of Japanese uni. The salmon roe (いくら) was a textural masterpiece, leading me to order extra—it was that good. The akami (赤身) provided a soft, umami-rich experience that practically dissolved in my mouth, while the abalone (あわび) was tender and bursting with flavor.
In terms of the tuna courses, the chutoro (中とろ) outshone the ootoro (大とろ), boasting a superior structure and a more pronounced umami that left a lasting impression. The gizzard shad (こはだ), with its sharp acidity, was a refreshing interlude, and the conger eel (あなご), perfectly crisp on the outside and soft on the inside, rounded off the savory selections wonderfully.
The hand roll (手巻き) was another surprise, with the fish hand-cut into larger pieces than usual, preserving its texture and depth. The inclusion of various maguros like bonito, akami, and chutoro elevated this course far beyond the typical tekkamaki.
The meal concluded with a classic egg (たまご) that was both fluffy and rich—an ideal ending to a remarkable omakase experience.
In conclusion, every dish was thoughtfully crafted, presenting a harmonious interplay of textures and flavors that made the meal nothing short of extraordinary. The personal attention to detail, from the sourcing of ingredients to the precise knife work, exemplified the pinnacle of sushi dining in Tokyo. Each course was a chapter in a culinary story that I won't soon forget. Highly recommended for sushi aficionados seeking a truly refined experience.
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Kenshin proofs to be one of the top Tonkatsu places in Tokyo, excellent pork and prefect execution, today’s lunch consisted of various cuts from 2 different pork breeds:
Hitachi no Kagayaki, produced in Ibaraki Prefecture since 2018, is a premium pork renowned for its balance of tenderness and umami. The pork's luxurious quality comes from its... More
Kenshin proofs to be one of the top Tonkatsu places in Tokyo, excellent pork and prefect execution, today’s lunch consisted of various cuts from 2 different pork breeds:
Hitachi no Kagayaki, produced in Ibaraki Prefecture since 2018, is a premium pork renowned for its balance of tenderness and umami. The pork's luxurious quality comes from its rich fat and flavorful meat, offering a delightful aroma and melt-in-your-mouth texture. Praised by renowned chefs for its versatility, this pork is ideal for gourmet dishes like tonkatsu and shabu-shabu. Its production emphasizes high-quality feed, resulting in pork with exceptional flavor and texture.
Higashi no Takumi SPF Pork, from Chiba Prefecture, is known for its perfect harmony of sweet, creamy fat and tender, flavorful lean meat. SPF (Specific Pathogen-Free) ensures the pork is raised in a pathogen-free environment, resulting in healthier pigs and superior meat quality. Produced by 12 dedicated farm owners, this pork highlights the rich food traditions of northern Chiba, offering a clean, delicate flavor ideal for gourmet applications like tonkatsu and grilled dishes. Less
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- Gerhard Huber added a new meal Dinner at acá at Aka (アカ)
ACA (1°C) in Tokyo, led by Chef Tetsuo Azuma, is a modern kaiseki restaurant in Kagurazaka known for its innovative approach to traditional Japanese cuisine. Chef Azuma, trained under top kaiseki masters, blends seasonal ingredients with global techniques, creating an evolving menu that changes with the seasons. The intimate, counter-style dining experience... More
ACA (1°C) in Tokyo, led by Chef Tetsuo Azuma, is a modern kaiseki restaurant in Kagurazaka known for its innovative approach to traditional Japanese cuisine. Chef Azuma, trained under top kaiseki masters, blends seasonal ingredients with global techniques, creating an evolving menu that changes with the seasons. The intimate, counter-style dining experience allows guests to watch the chef prepare each dish and engage directly with him, adding a personal touch. Diners praise the precision, presentation, and freshness of the ingredients, with standouts like grilled Wagyu beef and kombu-cured fish. While reservations can be difficult due to limited seating, the experience is highly regarded for its balance of innovation and tradition. Though it hasn’t earned a Michelin star, ACA is appreciated for offering a fine dining experience with exceptional value. Chef Azuma’s attention to detail and creativity make it a standout in Tokyo’s dining scene. Less
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- Gerhard Huber added a new meal Dinner at etz at etz