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At 3* @schloss_schauenstein, guests have the option between a 3, 4 or 5 course menu. We opted for the 5-course and our meal started on the picturesque terrace with a platter of appetizers. Then we moved into the main dining room for more snacks before starting the main courses.
The first part of our menu:
“Appetizers”
Kimchi - Crisp
Tartelette... More
At 3* @schloss_schauenstein, guests have the option between a 3, 4 or 5 course menu. We opted for the 5-course and our meal started on the picturesque terrace with a platter of appetizers. Then we moved into the main dining room for more snacks before starting the main courses.
The first part of our menu:
“Appetizers”
Kimchi - Crisp
Tartelette - Mountain Cheese
Tartar - Radish
Carrot - Mustard
Kohlrabi - Ponzu
Asparagus
Taco - Ham
“Snacks”
Celery
Porcini Mushroom
Herbs
Pea - BBQ
ABI
White Fish
Begonia - Salted Apricot
AB?
Potato
Morrel - Nut Butter
“Main Courses”
Pike Perch
Cucumber - Bell Pepper
Sweetbread
Onion - BBQ
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3*, Schloss Schauenstein
Furstenau, Switzerland
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- Melissa F added a new meal Dinner at Kronenhalle at Kronenhalle
Founded in 1924, @kronenhalle is an institution for traditional Swiss cuisine in Zurich. It is best known for classics such as Zürcher Geschnetzeltes (sliced veal fillet with rosti) and Wiener Schnitzel (breaded veal cutlet). Aside from the food, the restaurant is famous for its top art collection so you may be dining with a Picasso, Joan... More
Founded in 1924, @kronenhalle is an institution for traditional Swiss cuisine in Zurich. It is best known for classics such as Zürcher Geschnetzeltes (sliced veal fillet with rosti) and Wiener Schnitzel (breaded veal cutlet). Aside from the food, the restaurant is famous for its top art collection so you may be dining with a Picasso, Joan Miro and more!
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Kronenhalle
Zurich, Switzerland
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- Melissa F added a new meal Dinner at おそばの甲賀 at Osobano Kouga
Currently my favorite duck soba in Tokyo! 🦆
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Osoba no Kouga おそばの甲賀
Tokyo, Japan
#supermelJapan #supermelTokyo
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I’ve always loved the Unplugged series at @monorestaurant where @rchaneton invites a chef to cook in a fun and uninhibited setting, and this time it was with Asia’s Best Female Chef @johanne_siy of @lollasg! I’ve had the pleasure of spending time with both chefs at a culinary retreat in Japan, and I... More
I’ve always loved the Unplugged series at @monorestaurant where @rchaneton invites a chef to cook in a fun and uninhibited setting, and this time it was with Asia’s Best Female Chef @johanne_siy of @lollasg! I’ve had the pleasure of spending time with both chefs at a culinary retreat in Japan, and I was excited to see the two friends cook together once again. Except for one signature dish from Lolla, the chefs worked on all of the dishes together and it was everything a collaboration should be - creative, inspiring and most importantly, downright delicious!
The menu:
𝗩𝘂𝗲𝗹𝘃𝗲 𝗮 𝗹𝗮 𝗩𝗶𝗱𝗮
Amaebi, Hamaguri & Uni
𝗦𝗶𝗻𝘂𝗴𝗹𝗮𝘄
Chutoro & Calamansi
𝗜𝗻𝗳𝗹𝗮𝗱𝗶𝘁𝗮
Beef Tartare, Eggplant & Chipotle Sauce
𝗠𝘆 𝗦𝗶𝗴𝗻𝗮𝘁𝘂𝗿𝗲
Avocado, Smoked Eel, Eel Consommé & Yuzu
𝗠𝗢𝗡𝗢-𝗺𝗮𝗱𝗲 𝗦𝗼𝘂𝗿𝗱𝗼𝘂𝗴𝗵
Pili Nuts & Eva Aguilera Olive Oil
𝗖𝗮𝗰𝗵𝗮𝗽𝗮
Queso Fresco, NOMAD Caviar & Sinigang Broth
𝗙𝗶𝗱𝗲𝘂𝗮
King Crab & Taba Ng Talangka Aioli
𝗞𝗮𝗺𝗮𝘆𝗮𝗻 𝗧𝗮𝗰𝗼 𝗙𝗶𝗲𝘀𝘁𝗮
Secreto Iberico Inihaw, Bicol Express, Venezuelan-style Fish Stew
𝗚𝗼𝗶𝗻𝗴 𝗟𝗼𝗰𝗮𝗹
Strawberries, Star Fruit & Ancho Chili
𝗢𝘂𝗿 𝗥𝗼𝗼𝘁𝘀
Ube, Yuca, Coffee & Local Longan Honey
𝗬𝗲𝗺𝗮
Cashew Nuts
𝗚𝘂𝘆𝗮𝗯𝗮𝗻𝗼 𝗦𝗽𝗵𝗲𝗿𝗲
Black Pepper & Bay Leaf
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MONO x Lolla
Central, Hong Kong
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- Melissa F added a new meal Dinner at 富山県富山市 at Ebi Tei Bekkan (海老亭別館)
It was a cold snowy day when we visited Ebitei Bekkan #海老亭別館 in Toyama, but the warm hospitality warmed us up immediately. The restaurant has over a hundred years of history and received 2 Michelin Stars in 2016. When it closed in 2018, the 4th generation chef-owner Kentaro Mura honed his skills further at the legendary Matsukawa... More
It was a cold snowy day when we visited Ebitei Bekkan #海老亭別館 in Toyama, but the warm hospitality warmed us up immediately. The restaurant has over a hundred years of history and received 2 Michelin Stars in 2016. When it closed in 2018, the 4th generation chef-owner Kentaro Mura honed his skills further at the legendary Matsukawa in Tokyo before returning home and relocating the restaurant to a new location in 2022. We were served seasonal ingredients from the Hokuriku region including crab, buri, and squid. With the view from the counter overlooking a row of cherry blossom trees, it would be perfect to visit in the spring time.
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Ebitei Bekkan 海老亭別館
Toyama, Japan
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- Melissa F added a new meal Dinner at SOWER at SOWER
On the northern shore of Lake Biwa in the Kohoku region lies the charming @restaurant_sower run by a lovely couple from California - Chef @coleman__griffin and service manager @k_hyesu_jeon! I had met them last year at a culinary retreat in Karuizawa, and finally had the chance to visit them earlier this year. Having... More
On the northern shore of Lake Biwa in the Kohoku region lies the charming @restaurant_sower run by a lovely couple from California - Chef @coleman__griffin and service manager @k_hyesu_jeon! I had met them last year at a culinary retreat in Karuizawa, and finally had the chance to visit them earlier this year. Having trained at @therestaurantmw, @benu_sf and @inuajp, Chef Coleman is reinterpreting Kohoku cuisine at Sower while highlighting local ingredients from the region. From the first dish, we already knew we were in for a good meal with favorites including the shijimi clam, “funazushi”, wild deer and maitake rice. Complimented with the fantastic hospitality from Kathy and team, this is a hidden gem not to be missed when in the area!
Access: complimentary pick up service from Nagahara or Omi-Shiotsu Station
Our menu:
Shijimi Clam, Chinese Cabbage, Spinach
しじみ、白菜、ほうれんそう
Shiitake, Dried Duck Ham, Lemon
椎茸、このハム、檸檬
Crispy Wakasagi, Bitter Herbs, Bergamot
ワカサギ、ハーブ、ベルガモット
Black Bass, Beet Root, Komatsuna, Sesame
プラックバス、ピートルート、小松菜、ゴマ
Salt Baked Turnip, Amago Roe, Funazushi
蕪の塩釜焼、アマゴの卵、鮒ずし
Buri, Chrysanthemum, Egg Yolk, Nanohana
鰤、春菊、卵黃、菜花
Wild Deer, Sunchoke, Kale
野生の鹿、菊芋、黒キャベツ
Maitake Rice
舞茸のご飯
Persimmon, Tomato, Salted Lemon
柿、トマト、塩減けレモン
Pumpkin, Kokuto, Orange
南瓜、黒糖、オレンジ
Strawberry, Kuwasake, Hime Lemon
苺、桑酒、姫レモン
Last Bites
最後の一口
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SOWER
Shiga, Japan
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- Melissa F added a new meal Dinner at 御料理ふじ居 at Oryori Fujii (御料理ふじ居)
Early last month, I was back at Oryouri Fujii #御料理ふじ居 - a Japanese cuisine restaurant by chef-owner Hironori Fujii who aims to showcase the amazing ingredients from his hometown Toyama. Sadly we were the only ones at the counter because of customer cancellations due to the Noto earthquake. In fact, many restaurants in Toyama were... More
Early last month, I was back at Oryouri Fujii #御料理ふじ居 - a Japanese cuisine restaurant by chef-owner Hironori Fujii who aims to showcase the amazing ingredients from his hometown Toyama. Sadly we were the only ones at the counter because of customer cancellations due to the Noto earthquake. In fact, many restaurants in Toyama were experiencing massive cancellations even though the city has been unaffected by the earthquake. Hopefully the situation has gotten better now and business has resumed at these restaurants. The winter season in Toyama is best for crab and buri #鰤, and we got to enjoy the best of these ingredients at Oryouri Fujii. Other highlights included the bear meat udon, hamaguri soup, and shirako!
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2*, Oryouri Fujii 御料理ふじ居
Toyama, Japan
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- Melissa F added a new meal Dinner at Aubergetokito at Auberge TOKITO
Last month, I found myself back at @aubergetokito - an exclusive ryokan on the outskirts of Tokyo with just 4 guest rooms, a fine dining restaurant and a dedicated tea room by Chef @yoshi_ishii_ who started his career at Kitcho Arashiyama and spent 20 years abroad before returning to Japan 3 years ago! His team comprised of head... More
Last month, I found myself back at @aubergetokito - an exclusive ryokan on the outskirts of Tokyo with just 4 guest rooms, a fine dining restaurant and a dedicated tea room by Chef @yoshi_ishii_ who started his career at Kitcho Arashiyama and spent 20 years abroad before returning to Japan 3 years ago! His team comprised of head chefs who have also trained at Kyoto Kitcho and various other restaurants in Japan and abroad. Served on ceramic plates made by Ishii San himself, the meal in itself was a contemporary Japanese culinary journey not bounded by the rules of traditional kaiseki cuisine. The hospitality and humor of Ishii San is unmatched, and it was great to catch up with @kyokonakayamatv, @jocelyn_tastytrip, @sofialou526 and @kate_cheang here!
Our menu:
“Shugakuin” - Turnip, Snow Crab
Remote Island - Kue Grouper, Yum Head
“Ujio” - Blowfish
Fermentation 1 - Cuttlefish, “Ishiru”, Cheese
Fermentation 2 - Bottarga
Charcoal
Surf & Turf - Tuna, Fond de Veau
“Buri-Daikon” - Yellowtail, Daikon
Tuna Flake - Budding Veggies
“Ino-Shika-Cho” - Boar, Deer, Pheasant
“Mottainai” - “Kajika Bushi”, Noodles
Snow
Garlic
Petit Fours
ご馳走さまでした!
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Auberge TOKITO
Tokyo, Japan
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- Melissa F added a new meal Dinner at Caprice at Caprice
Celebrated my birthday 🎂 this year at @capricehongkong! Thank you @guillaumegalliot @suvegk @victorpetiot and team for the wonderful night and hospitality. The Brittany Blue Lobster with the delicious ruby sauce was my absolute favorite, the black truffle that Chef Guillaume just brought back from France... More
Celebrated my birthday 🎂 this year at @capricehongkong! Thank you @guillaumegalliot @suvegk @victorpetiot and team for the wonderful night and hospitality. The Brittany Blue Lobster with the delicious ruby sauce was my absolute favorite, the black truffle that Chef Guillaume just brought back from France was super aromatic, and the Alaskan King Crab Crustacean Jelly with the biggest caviar quenelle ever was certainly the most memorable! 😆
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3*, Caprice
Hong Kong
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A taste of Mandarin Oriental Lago di Como in Tokyo! Chef Massimiliano Blasone of L˜ARIA at @mo_lagodicomo took over K’shiki at @mo_tokyo last month to showcase his refined Italian cuisine with Japanese influences. The chef is now doing a guest shift at Cafe Causette in @mo_hkg until February 4th, so don’t miss it... More
A taste of Mandarin Oriental Lago di Como in Tokyo! Chef Massimiliano Blasone of L˜ARIA at @mo_lagodicomo took over K’shiki at @mo_tokyo last month to showcase his refined Italian cuisine with Japanese influences. The chef is now doing a guest shift at Cafe Causette in @mo_hkg until February 4th, so don’t miss it if you’re keen for a taste of Lake Como. Happy to have shared this meal with @the_globetrotting_lens!
Chef Massimiliano’s Lunch Menu:
WELCOME SNACK
Negroni Raw Pink Snow Crab Tartlet
Multi Grain Cracker with Chicken Liver Pâte
APPETIZER
Canadian Lobster with Fennel and Orange
Grilled Turnip and Topinambur
PASTA
Risotto with Black Truffle and Salmon
MAIN COURSE
Spiced Lamb, Beetroot Salad
DOLCE
Custard Tart with Japanese Strawberry and Yogurt Ice Cream
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K’shiki at Mandarin Oriental Tokyo
Tokyo, Japan
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