Toshi (隼) Tokyo

隼
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Some of the best ingredients at a Chinese restaurant in Tokyo.. especially the abalone for today... most of these are shipped off to Hong Kong and the likes, with just a small percentage kept for local top restos... seriously shiny goods. The wok-show is indeed largely a show, but for Chinese cooking, the most important tool for a chef... the sound of the afterburners as the BTUs are pumping through always evokes salivation and excitement as to what is to come.. solid meal as always.
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchetokyo #kevche #グルメ #foodporn #東京グルメ #中華料理 #六本木 #kevchechinese #中華 TL4.27-B Less

Probably the best meal so far. Some new, great dishes and of course the classics.
New dishes:
Nodoguro which was wrapped in kelp for 3 hours and coated with oil and egg before being steamed. The rice on top was burnt to create a pop corn like texture to offset the softness of the fish.
Fried melon with pork belly, fantastic layering of flavors. Topped with herbs and drops of dried mikan.
The place is simply great, it has all the components for a wonderful meal and experience.
It is a pleasure to watch the chef perform with precision without any mechanical help. He is master of the wok. His handling is like a performance. He controls the heat with a foot pedal while adding the various ingredients. Adding is done by feeling and not scale. Wonderful to watch.
The simple (!) wine pairing features wines like Yquem and Margaux and is very fairly priced.
Now that tourist are back in town it gets difficult to book, they are fully booked until May 2023.
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Yoshida-san gets better and better. The framework stays more or less the same (if you can read kanji or Chinese you will understand that the menu does not describe the course, it more like a general description).
Of course there were the classics, the deep black ball to start off, this time filled with uni and pineapple, shark fin in Foie gras sauce with truffles, the 春まき (spring roll) filled with crab meat, the glazed Yamagata beef with sweet potatoe, all of this very, very good.
However, the best course was the exceptional Nodoguro. Fatty, opulent and so tasty. This one rivaled the greatest noduguro in Japan, the one at Mekumi.
A stunning meal!
And the wine tasting, nothing sensational, but also great classics with generous swigs without being overly priced.
Wonderful. Less

12 B de B&K — PN from Aube, very rich and ripe, some oxidative notes. It’s definitely got the complexity and length but a bit more freshness would be nice. The 17 Martray CC on the other hand, was fresh, pure and zesty. Precise structure and minerally texture, especially for a Corton. A decade of cellaring would definitely be rewarding.
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#wine #vino #winelover #winetasting #winetime #instawine #winelovers #vin #wineporn #wineoclock #winestagram #wines #vineyard #wino #winegeek #drink #winelife #boerlandkroff #champagne #bonneaudumartray #burgundy #cortoncharlemagne #grandcru #chardonnay #pinotnoir #frenchwine #tokyo #japan Less

1975 Clos de Tart クロ ド タール
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Perhaps the oldest Clos de Tart i have tasted. Unexpected to say the least. There was some varnish on the nose and to start with but quite a strong sweet red berry on both nose and palate. The sweetness was reminiscent of some older wines which had doses of Gamay or something else in it. Not something I expected from this. It feels a little tired on the palate and doesn't have much complexity. Relatively short finish.
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Single largest GC monopole with 7.5ha+, located next to Bonnes Mares and in incidents in the past, actually taking over a small part of BM plots. It is difficult wine for me to fully understand and I think part of the reason is the size of the size. Its too big.
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#ワイン #ワインバー #飲み物 #東京 #ワインディナー #kevchewine #wine #winebar #winelovers #stuffidrink #kevchedrinks #ブルゴーニュ #東京ワイン #closdetart #クロドタール Less

High end Chinese place in Tokyo. Certainly nothing for the purist seeking original Chinese cuisine. However a fun place with an incredible wok powered by something which must be an US army grade flamethrower.
The food is very tasty with some interesting flavor combinations and flavors. The presentation is more French than Chinese but very well done.
The sommelier endeared himself to me in suggesting that the “regular” wine pairing is much better value than the prestige one, it then turned out the this pairing was extraordinary. Great wines, selected to go very well with the food. None of the usual BS when it comes to wine pairings. This is how you make friends. Less