I had been curious to interview Mitsuhiro Araki ever since learning he had given up his 3 Michelin stars in Tokyo and moved to London, only to regain them all just three years later. What does it take to give up all and start all over again from scratch on…

Brilliant article on Almadraba and tuna sustainability by Fernando Huidobro, the president of Andalucia gastronomy and tourism academy, who has kindly permitted me to translate it from Spanish and repost it. Some food for thought for all of us. By Fernando HuidobroNo matter how many meanings the word “sustainable” may…

Basque Etxebarri –the ultimate asadorElkano –world’s best turbotAzurmendi –3* fine diningIbai –impressive Basque cooking from best productsCasa Julían –favorite chuletonBar Ganbara –favorite pintxosCasa Urola –pintxosBar Nestor –pintxosLa Viña –best cheesecake Madrid Sacha –Excellent Spanish cooking; Madrid’s institutionLa Tasquita de Enfrente –best ingredients based cooking Andalucia Los Marinos José –temple of…

The Clove Club – contemporary fine dining. Hedone – contemporary fine dining with a focus on ingredients. The Ledbury – fine dining specializing in game. Ritz – classic fine dining. Bonhams – contemporary dining inside the Bonhams auction house. A Wong – excellent innovative dim sum. Min Jiang – classic…

If you have ever witnessed a Japanese tea ceremony, then you know that it is a very special event. Unfortunately, many Westerners think the ceremony is just a fancy way to drink tea. As Fuyuko Kobori, a 17th-generation tea master and one of the rare women to attain this position…

“As fresh as it can be” is one of the most common pre-conceptions about sushi. Sushi masters in Tokyo have the world’s greatest seafood market to buy their fish, but often, depending on the fish or seafood they would mature it before serving to their guests. Yet few of the…

Pictures from introduction only Kawamura steakhouse, which is known for one of the most difficult reservations in Tokyo. It was the season of Alba truffles in October, but we decided to go for the “student” menu, which still cost us around ¥100 000 per head without wine. Full review here.

Images from my visit to Sushi Sugita last October. Some older articles I’ve written about Takaaki Sugita can be found here, here and here. He is a sushi master with a soul, who never ceases to evolve and is definitely my favourite.

I asked some of the most travelled diners, bloggers and journalists which trends in gastronomy and food should stay and which ones should go in 2018. Here are some of the most interesting and popular answers… Happy New Year. 🙂 Trends that should stay in 2018 (in random order) Classic…

In chronological order. My best dishes from the previous year: 2016.