From my experience, 2 Michelin stars in London often translate to one Michelin star in Paris. The Ledbury is an exception though. Brett Graham is an incredibly talented chef and has succeeded to maintain quality and consistency year after year. My last week’s meal below. The Ledbury 127 Ledbury Rd,…

What is beautiful about Israeli cuisine is that it is so diverse because of the different cultures brought by the Jewish diaspora. So at The Palomar in London, which revisits and reinvents Jerusalem cooking, you might have kubaneh, Yemeni pot baked bread to start, then continue with Morrocan style oysters…

For me, one of the most promising restaurants in London at the moment is Bonhams, located inside Bonhams auction house. “Promising”, because despite chef’s Tom Kemble international experience (he has worked at Hedone in London and Faviken in Sweden), I think he still has a big potential to grow. I’ve…

Because of the big backlog of all the posts I have to make and little time, will keep the few upcoming posts short but useful I hope 😉 So this was my recent dim sum lunch at A Wong in London. Still very tasty, masterful modern Cantonese cooking and good…

Hoppers, traditional Sri Lankan staple food eaten for breakfast, are bowl-shaped pancakes made of rice flour, coconut milk and spices. They are the central dish at Hoppers in London, which focuses on revisited Sri Lankan and Tamil Nadu cuisines. The place accepts walk-ins only, so the waiting time can be…

Former entrepreneur and food blogger, Bruno Verjus is not a typical French chef. Without any formal training he now runs Table, a restaurant in the 12th arrondissement focusing on exceptional produce. Starting with this season’s last scallops and oysters from Bretagne, finishing with first green and white asparagus and morels,…

I’ve been posting a lot about Sushi Saito lately and I have a feeling that many first time visitors in Japan have this idea of Saito or Sukiyabashi Jiro being the only must go sushi-yas in Tokyo (mainly because of the publicity they get in the Western media…). There are…

Some pictures from my recent lunch at Clown Bar. Despite the name it has some of the most serious and delicious bistro cooking in the capital. Its chef Sota Atsumi is Japanese, so you will see some Japanese influence in most of the dishes. Highly recommended. Clown Bar 114 Rue…

One of the countless ways to cook beef in Japan is yakiniku. Probably originally from Korea, now it’s a fun and convivial way not only to eat, but also to share the experience with others. Chef-owner Kentaro Nakahara is quite a celebrity among the local and foreign yakiniku barbecue lovers.…

Suzue, 2 Michelin stars and currently number one in Kyoto on tabelog.com is a traditional kaiseki restaurant serving very minimally prepared dishes from the best seasonal ingredients. Even if I loved my past meals at Matsukawa and Ishikawa in Tokyo, I’ve always found kaiseki flavours a little too bland and…