Images from 3 Michelin starred Sushi Shikon, the Hong Kongese branch of Sushi Yoshitake in Tokyo. Although the recreation of the original “Ginza sushi experience” will always remain a “recreation”, the quality of the products ( which are flown daily from Japan) and the skills of the chefs were definitely…

Tenkun Ryugin is the spin-off of the famous 3 Michelin starred Ryugin in Tokyo (read about it here). Usually I don’t expect much from restaurant branches (especially when the main chef is not even there), but Ryugin Hong Kong was as phenomenal as the original restaurant. Plus, the view from…

One of the most memorable culinary discoveries this year for me took place at the newly opened Disfrutar in Barcelona. It’s run by three chefs, Oriol Castro, Eduard Xatruch and Mateu Casanas, who used to be work at El Bulli. Highly recommended! Disfrutar 163 Carrer de Villarroel, 08036 Barcelona, SpainTel.…

Oaxen Krog & Slip on Stockholm’s Djurgarden Island is really two restaurants under a single roof: Slip is a more informal bistro, while Krog is a two-Michelin-star establishment which I had the pleasure of eating at on a recent visit to Stockholm. There was no seating left in the restaurant…

In spite of all the fabulous gastronomic restaurants, I had a chance to visit during my trip in Stockholm, for me, nothing can beat good old Swedish classics, which is salted salmon, with dill-creamed potatoes. Love, love, love! Sturehof Stureplan 2, 114 46 Stockholm, SwedenTel. +46 8 440 57 30sturehof.com

Chef Niklas Ekstedt is doing something different at his Stockholm restaurant Ekstedt: he’s eliminated electricity from the cooking process. As he explains on the Ekstedt website, there are “no electric cookers, no gas burners; just heat, soot, ash, smoke and fire” in the kitchen. Ekstedt’s team uses the fire pit,…

Matbaren is the more casual version of the adjoining Matsalen (2 Michelin stars) by Mathias Dahlgren at Grand Hotel in Stockholm. An inviting U-shaped counter offers an even more informal experience and seating for drop-ins. The menu may change up to twice daily, which is all a part of Dahlgren’s “natural…

Below is a slightly modified and adapted to my blog presentation I gave at “Made in Japan” conference in Vilnius on October 24 2015. When you think of Japanese food, what comes into your mind? A glistening red and white striped prawn draped over a wedge of vinegared rice? Or…

With two Michelin stars under the belt and consistently rated among the World’s 50 Best Restaurants, Björn Frantzén’s elegant establishment is one of the best in Scandinavia and one of my personal favourites. On my third and most recent visit, I was once again impressed by the quality of the…

It’s nothing to be proud of, but Instagram has made me lazy. I really hope you have been following me anyway – https://instagram.com/luxeat/ :). Before I post all the backlog posts from Stockholm and Barcelona, I must share some photos from Neige D’Été, probably one of the hottest, yet also…