Those Zagat inspectors who have rated Sasabunesushi 29 out of 30, putting it on the same level as Per Se and Le Bernardin, probably have never been to other great sushi-as in Manhattan (or… Japan). I don’t mind the scruffy environment and casual service and I think it’s totally normal…

The NoMad – another great address by Eleven Madison Park’s Daniel Humm and his team where you can have such classics as taglietelle with king crab, meyer lemon and black pepper or whole roasted chicken with foie gras, truffle brioche in the vibrant environment of The NoMad hotel.

Lunch at 3* stars Eleven Madison Park was the highlight of my trip to New York. Swiss born Daniel Humm pays a homage to American terroir and cooking traditions without trying too hard or being too conceptual. But this doesn’t mean that the meal wasn’t intellectually entertaining. I didn’t even…

Here is the full tasting menu from my recent dinner at 2 * Michelin starred Atera in New York ( 77 Worth St New York, NY 10013, tel. +1 212-226-1444 ). I did enjoy the dinner even if some of the savoury dishes were more cerebral and conceptual than delicious. (Which…

3 Michelin stars Per Se in NY is a distant temple of high-end gastronomy no more where you are obliged to book weeks in advance and once in place, have the lengthy tasting menu. Since already a while I think, it’s possible to walk in and have some of the…

Originally from Fukuoka, Ippudo ramen has locations in Japan, Singapore, Seoul, Taipei, Hong Kong, Sydney and New York (65 4th Ave New York, NY 10003, tel. (212) 388-0088 ). Love, love, love!

So I am back to New York after a break of one and a half year(ages in NY standards) and this is my best discovery so far.Il Buco Alimentari & Vineria is a caffetteria, salumeria, panetteria, formaggeria, gelateria and a restaurant where you will eat as good if not better…

Barrafina (54 Frith St, W1D 4SL London, tel. +44 20 7813 8016 ) – an excellent Spanish tapas bar in London that will make you travel to San Sebastian or Barcelona. No reservations – walk-ins only.

So what exactly is Thierry Marx cooking at his 2 Michelin stars restaurant Sur Mesure is about?Modernist structures like the soufflé with Mont D’Or cheese whose sourness was unpleasant and somehow artificial?Foamy textures (and molecular techniques) like in the soya shoots and oysters risotto which should be once and forever…

Perfect seafood at the Arts Club restaurant, London (members only).