Spaghetti with jambon blanc, truffles, parmesan and mushrooms at Ledoyen (3*) in Paris is undoubtedly the best dish I’ve had this year. (And one of the best ever..) The geometric spaghetti structure is filled with unctuous parmesan and truffles sauce, chunks of ham, all topped with mushrooms and Alba truffles shavings……

10 May 2014 update Despite the few movements and the few new entries (noticeably, Kakutou, the new sushi restaurant by Michelin starred kaiseki chef Toru Okuda) since my last revision in June, the three best sushi restaurants in Tokyo (therefore, in the world?) have kept their positions: Sushi Saitou as…

When in Rome, I can’t get enough of Jewish-style (whole fried) artichokes, which you can find at the Roman Ghetto. My favourite place to have them – is Da Gigetto ( Via del Portico D’Ottavia 21/a-22, 00186 Rome;tel.+39 06 686 1105). (The crunchy leaves are the best part!)

Crossing the threshold into Toru Okuda’s (7 Rue de la Trémoille 75008, Paris; tel.01 40 70 19 19) newest venture in Paris is like stepping into a hidden corner of Japan. Famous for his Michelin-starred Tokyo restaurants Ginza Okuda (2 stars) and Ginza Kojyu (3 stars), Okuda’s first international address…

Morille des pins mushroom cooked in yellow wine at the new Eric Frechon’s brasserie Lazare, located at the Saint- Lazare train station in Paris. (rue Intérieure 75008 ; tel. 01 44 90 80 80 ) Simple, French brasserie-style cooking from great ingredients- definitely worth a return.

The spectacular open kitchen at Caprice (3*) French restaurant in Hong Kong. Those restaurants who are able to put their hands on a 4-year-old Comté cheese have my instant admiration! ( It’s on the very right of the cheese tray..)

Tokyo has countless soba restaurants, from which 8 are currently awarded one Michelin star each. Muto soba-ya is one of them. Every morning, the chef-owner wakes up early to make his soba noodles, later in the day served hot or cold with some dashi dipping sauce and leeks. Here, simplicity…

Cold season is around the corner and the menus of the best Parisian restaurants change accordingly. Here, in this image – a new dish at L’Ambroisie (3*).Soft boiled egg in blanc – manger is served with white Alba truffles and boletus mushroom emulsion.

Paris is the place to go for the world’s best pastry. With so many prestigious pâtissiers present in the capital, choosing where to indulge can be a challenge. Classic addresses like La Durée, Fauchon or Lenôtre still have their place on any best-of list, but they are being joined by…

I’ve never been to Okuda’s san flagship restaurants Koju (3*) and Okuda (2*) in Tokyo, so I can’t compare, but the quality of the products at his newly opened restaurant in Paris couldn’t get any better, while his skills and cooking techniques are simply mind-blowing. Pictures and review coming soon!