Highlights from D’Berto, one of the places I’ve been wanting to visit for a while, known for exceptional quality seafood caught from the local Galician seas. Borja Beneyto and Carlos Mateos wrote about it extensively in their book “Templos del Producto” along with other produce-focused restaurants in Spain such as…

Some classic and new (out of 25) dishes at Disfrutar in Barcelona, one of my favourite fine dining restaurants in Spain.

Some highlights from Kimoto in Tokyo that relocated from Kobe in 2018 and is one of top kaiseki restaurants in Japan. Chef Yasuya Kimoto used to train at Sakurada in Kyoto along with Tadayoshi Matsukawa (who runs introduction only Matsukawa, thus similarities in styles..).

World’s best turbot at Elkano- it’s all about the terroir, product and not ruining it. “Char-grilling a two kilo turbot requires a fish griller the size of the chosen turbot. Salt is sprinkled onto its light coloured side before it is placed on the grill. The embers must be moderate:…

Some hightlight from my last dinner at The Greenhouse London, brilliant as always.

Top-notch sushi at Cafe Japan in Golders Green, London, which uses the best ingredients for a very good value and has one of the best sake selections in London (as it’s owned by Atariya group). Book the counter seat when Fukushima-san is there.

Derek Wilcox, chef of Shoji at 69 Leonard in NYC, is one of very few non-Japanese sushi masters in the world to have reached a comparable level to the best in Japan. Originally from upstate New York, Derek trained at Kikunoi in Kyoto for 7 years and at Sushi Aoki…

Some highlights from my lunch at Kiro sushi last week, easily one of the best “Edo-mae” style sushi restaurants in Europe at the moment. It is located in Logroño, La Rioja, the place you will probably not travel to eat sushi, yet it’s definitely worth a special trip. Most of…

Perfect tortilla from my short trip to Spain this week. Light, with the runny center from La Primera in Madrid. La Primera potato tortilla 1 kg potatoes (chopped) 12 eggs Onion (chopped) Olive oil Salt Fry onions in olive oil until golden. In a separate pan, fry potatoes for 15…

Shuji Niitome, currently Japan’s number one tempura master in action. Until only recently, tempura master from Nagoya Shuji Niitome refused to be listed in any restaurant guides. As soon as he got onto tabelog.com, he soared to number one in Japan for tempura. Niitome-san is a true shokunin (and despite…