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.

Many thanks to Mrs Mimi Kobayashi, my “fixer” and interpreter, who made this interview happen. Mimi-san can be your best guide in Tokyo! https://www.instagram.com/kobayashimimi2/ Yukitaka Yamaguchi is, without any doubts, a very important man at Tsukiji market and one of the most fascinating people I’ve ever met in Tokyo. If…

With the very recent opening of Chambre Separée in Ghent, Kobe Desramaults, one of the most talented and one of my favourite chefs in Europe is continuing his work he had started at In de Wulf. The new sleek location is miles away from the rustic farmhouse, where In de…

My first time at Frantzén was in 2012 when it was still called Frantzén/Lindeberg. Cutting edge “New Nordic” cuisine was at its peak back then, but Bjorn Frantzén was one of the few Scandinavian chefs who didn’t follows the fashionable trends religiously, instead, he always focused on what was the…

My July trip to Beirut was an eye-opening experience, because just like when I first had Japanese food in Japan, in Beirut I realized that I’d never had Lebanese food this good. Like many Middle Eastern cuisines, best Lebanese is cooked at home and this is the feeling you have…

So to continue remembering this summer here is a really great address in Beirut, where I had some of the best Lebanese food of my life. I didn’t find their website, but you can find the details on their Facebook page.

I first discovered Hoshino Resorts’ riverside Hoshinoya Kyoto a few years ago while filming “Foodies: the culinary jet set” documentary. Set in a century-old renovated villa against the backdrop of Arashiyama district’s leafy forests, this updated ryokan (guesthouse) is a haven of peace and traditional Japanese hospitality. Since then, I…