Few pictures from my May lunch at Hexagone. My last visit there was back in January, when the restaurant had just opened. I must say that Mathieu Pacaud’s cooking is a perfect compromise between the traditions of the classic French cuisine and our modern search for légèreté on the plate.…

Photos from one Michelin starred sukiyaki (hot pot) restaurant in Tokyo Nihonbashi. It’s been operating since 1935 and must be one of the oldest beef restaurants in Tokyo. Hiyama 2-5-1 Nihonbashiningyocho, Chuo-ku, TokyoTel. 03-3666-2901hiyama-gr.com

Yakiniku or “grilled meat” is the simplest way to enjoy beef in Japan. Small bites or thin slices of various parts of beef (and sometimes pork) are grilled on a griddle over woodfire or gas. The job of grilling is usually done by guests themselves, so the experience can be…

I have special sentiments for Sushi Kanesaka as it was one of the first fine sushi shops I’ve been in Tokyo. When I started travelling there for eating, food tourism, how we know it, was still in its infancy phase in Japan. Things began to change when in 2009 Michelin…

Aside from my usual Tokyo sushi spots like Harutaka, this time I was after sushi shops I’ve never been to before. I’ve posted already about the excellent Sushi-ya, which quality and chef’s skills wise reminded me greatly of the great Sushi Saito. Now it’s the turn of Tokami. One Michelin…

Ginza Hirayama‘s 33 year old chef-owner Hirayama-san used to work at the famous “introduction only” steakhouse Kawamura. The beef he used that day was tenderloin from Miyazaki, but you could also have sirloin if you are really into super marbled beef. The major difference between Kawamura and Hirayama is that…

Shima steakhouse chef-owner Shima-san is one of the most well-travelled chefs I’ve met in Tokyo. He speaks good English and French as in the Seventies he used to work at Le Duc, which happens to be my favourite restaurant in Paris. Speaking of Shima’s-san steak, it would be my number one…

Delicious cooking with brilliant products by Daniel Baratier, former sous-chef of “Le Sergent Recruteur”, who have “deserted” it with sommelier Alexandre Céret to open their own neo-bistro in the trendy 11th arrondissement. I am still thinking of Daniel’s brie with black truffles, which was without doubts the best brie I’ve…

Most of the best and the most authentic places in Ibiza are closed in January, except for Sa Nansa (Avenida 8 D’Agost, 27, 07800 Eivissa,tel. +34 971 31 87 50), traditional seafood and rice restaurant, where you can eat all year round. The place is owned by a lovely couple,…

Rarely does a new opening thrill me as much as did Hexagone today, new restaurant by 33 year old Mathieu Pacaud, whose father is the legendary chef of 3 Michelin starred L’Ambroisie. Located in a vast, atypical space for a Parisian restaurant in the 16th arrondissement, Hexagon serves delicious modern…