Japan

L’OSIER ***

L’OSIER
7 Chome-5-5 Ginza, Chuo City,
Tokyo 104-0061, Japan
+81 120-156-051
Official Site

Japanese company Shiseido is among the largest cosmetic companies in the world, with its headquarters located in Tokyo. It also owns L’OSIER, one of the oldest and most esteemed French restaurants in the city. Established in 1973, the restaurant received immediate acclaim, being awarded three Michelin stars when the guide published its Tokyo edition in 2007. At that time, the kitchen was under the supervision of Chef Bruno Menard, who maintained this distinction for three consecutive years. However, following Chef Menard’s departure in 2009 to pursue other ventures and the restaurant’s subsequent closure for renovation, it reopened in 2013 with Olivier Chaignon as the new executive chef, resulting in the loss of a star. The restaurant maintained two stars until 2018, when Chef Chaignon returned it to its former glory in 2019 by reclaiming the third Michelin star.

A native of France, Chef Chaignon boasts an impressive resume, with previous stints at La Taillavent and the three Michelin-starred Pierre-Gagnaire in Paris. He came to Tokyo in 2005 to serve as the head chef of Pierre-Gagnaire au Tokyo, where he remained until 2013, during which time the restaurant was awarded two Michelin stars.

Situated in the upscale shopping district of Minato-ku, L’OSIER welcomes guests with a grand entrance. A doorman opens the large bronze door upon arrival, and a gracious hostess escorts guests down a spiral staircase to the dining room. Inside, the windowless dining room exudes tranquility with its serene lighting. Tables are adorned with neatly pressed thick white cloths, accompanied by leather-padded chairs and benches lining the walls. Additional seating is positioned in the center of the space directly below the elegant chandeliers. To dampen noise levels, the floors are carpeted with thick rugs featuring rose flower imprints.

L’OSIER offers different set menus for both lunch and dinner, as well as a “special menu”. During my visit, I selected the “Menu Degustation,” which commenced with the AMUSE-BOUCHE. This delightful assortment of bite-sized snacks was served on a clear glass plate alongside a cup of foamy potato soup. The soup boasted a refined potato flavor with hints of mushroom and citrus from the yuzu, making it perhaps the most sophisticated potato soup I’ve ever tasted.

Menu Degustation:

The first course featured OSSETRA CAVIAR AND HOKKAIDO KEGANI CRAB – Jerusalem artichoke ravioli, finger lime/oyster leaf, with the luxurious saltiness of the caviar complementing the wonderful taste of the crab. Additionally, the plate included three small artichoke mousses topped with jelly, providing a pleasant sourness. Following this was the DUCK FOIE GRAS – roasted, cream of trompette mushroom condiment, chestnut/ beetroot/ kumquat, green cardamon flovoured mushroom broth foam, a decadent dish combining sweet, citrus, and savory elements. The green cardamom mushroom foam added a unique flavor dimension to the dish. Next came the HATA FISH – coated with black truffle crust, cauliflower, shellfishes lettuce sobayon sauce, delicate and tender, with a crispy crust mimicking fish skin made from thin black truffle bread. The sobayon sauce, made from three types of Japanese shellfish, added deep sea flavors to the dish.

For the main course, HOKKAIDO VENISON – roasted with black pepper from Madagascar, acidulated red cabbage with black currant, green pasta stuffed with braised shoulder, carrot mouse, “Poivrade” sauce was served, roasted impeccably to retain its moisture and tenderness. Drenched in “Poiverde” sauce, the venison had a layer of peppery spice, perfectly complemented by a green pasta filled with braised venison shoulder and a carrot mousse with a sweet and earthy flavor.

The CHEESE SELECTION were mostly French cheeses, with a surprising addition of selections from Japan. Of particular note was the blue cheese from the Nagano prefecture, renowned for its distinct sharpness and creamy consistency. Following the cheese course, a refreshing Strawberry Sorbet was served as the palate cleanser. Its icy coldness and fruity sweetness were invigorating, albeit leaning towards the sweeter side. Alongside the sorbet were delectable bite-sized treats, with the strawberry meringue and banana chocolate standing out as particularly delightful.

For the main dessert, the “BABA” – sponge cake with tropical fruits, coconut sherbet was served. This was L’OSIER’s take on the classic French dessert known as rhum baba or rum cake, which had been refined and given a modernized twist. The cake featured plenty of fruity elements and a deep, rich rum flavor that harmonized with other components on the plate without overshadowing them. Following the dessert, the SWEET DELICACY TROLLEY arrived at my table, brimming with chocolatey delights and other sugary treats, providing a terrific conclusion to the meal.

This kitchen delivered a remarkable meal. Each plate was artfully arranged, vibrant, and bursting with colors. The food was light yet packed with a fantastic composition of flavors and textures. The culinary expertise demonstrated a high degree of technical skill, using ingredients of the finest quality, primarily sourced locally. Alongside this tasting experience, I indulged in the wine pairing, mainly consisted of European wines. The sommelier’s selections were spot-on, enhancing each bite with an additional layer of flavor.

The staff at L’Osier exuded an air of formality, dressed neatly in dark suits. While their service was extremely formal and sometimes bordering on robotic, they remained unobtrusive, speaking only when spoken to. The dining room manager took charge of explaining each course as it arrived at the table, maintaining a quiet and private atmosphere for diners to enjoy their meals in comfort.

Although dinner at L’OSIER cost less than $500 (at the time of my visit), it was still considered pricey. However, considering the inclusion of wine pairing and service charge, along with the favorable exchange rate of the USD, it represented excellent value for money. As a three-star establishment offering sublime haute cuisine, L’OSIER provided a remarkable dining experience at a relatively reasonable price point compared to similar establishments in the US and Europe.

Wine Pairing:

French culinary titans like Alain Ducasse, Pierre Gagnaire, and the late Joel Robuchon, along with numerous other Michelin-starred French chefs, have established outposts in Tokyo and throughout Japan. The French restaurants in this country are considered to rival those in France due to their uncompromising sourcing of quality ingredients and impeccable cooking culture. L’OSIER exemplifies this standard, standing as one of the finest French restaurants where anyone can dine, easily rivaling the great gastronomic venues in France.

Taian ***

Taian
1-21-2 Shimanouchi, Chuo-ku,
Osaka, 542-0082, Japan
+81 6-6120-0790

In Japan, there are plenty of small restaurants that are independently owned and operated by families. Some have been in the same family for multiple generations. Typically, the husband serves as the chef while the wife manages the front of the house. Osaka’s three Michelin-starred Taian operates in exactly this manner. Chef Hitoshi Takahata, along with his wife who oversees the dining room, owns Taian. Under their watch, the restaurant has held three Michelin stars since 2011. Prior to opening Taian, Chef Takahata spent fifteen years at Ajikitcho, a well-established kaiseki restaurant in Osaka.

Taian boasts a small, intimate space with a long wooden bar that seats about sixteen guests. The interior is simple, creating a relaxed atmosphere akin to dining at someone’s home. On the evening of my visit, I observed a mix of casually dressed Asian tourists in t-shirts and jeans along with locals.

The restaurant exclusively offers a kaiseki meal every evening, which begins with a series of small dishes served simultaneously. The radish soup offers a pleasantly surprising bitterness, while the yam potato noodles provide a nice sweet earthiness. The oysters boast a deep sea essence that pairs wonderfully with the bitterness of the radish, and the seaweed sauce introduces an oceanic vegetal element. What a terrific introduction to the meal.

Next, I enjoyed a white miso soup with tofu, radish mustard, and Japanese tara milt (a delicacy in Japan). The soup has a unique richness derived from the milt, while the tofu adds a bitter spiciness. This was followed by a sashimi course of thinly sliced blowfish and yellowtail, accompanied by white radish, red radish, pepper, and ponzu sauce. While the blowfish offered a subtle, almost flavorless taste, dipping it in ponzu sauce enhanced its flavor with a wonderful citric tang. In contrast, the delicate yellowtail was simply terrific.

I was then served Sanuki wagyu beef with salt and pepper, ponzu, honey miso, and chicken miso sauce. This rare breed of cows from Kagawa prefecture boasts a unique flavor derived from being mainly fed olive branches. The beef was grilled to perfection, juicy, and had the perfect pinkness to it. Dipping the beef in different sauces and salt and pepper provided a variety of flavors, although I preferred it as is due to its already rich flavor.

Following this, I enjoyed deep-fried yuba with crab, served piping hot. The fried yuba was extra crunchy and served as the perfect vessel for the tasty crab filling. Although visually simple, the dish was incredibly satisfying. This was followed by another soup dish of spinach and clams with katsu broth. The broth was extremely flavorful and complemented the strong oceanic taste of the clams. Topped off with blanched spinach and shaved ginger, the duo added another layer of bitterness and a gingery spice.

The final savory course was a rice dish made with fugu fish accompanied by a small cup of clear fish broth. The rice had a terrific fish taste, while the broth boasted a sharp seafood flavor.

For dessert, I was served a glass of Japanese fruits with brandy jelly and orange liqueur. This offered an interesting fruity flavor with a hint of zest, and the sweet alcoholic jelly helped bind all the elements together.

Taian’s kaiseki was wonderful, with flavors slightly bolder than other kaiseki meals I’ve had in Japan. The dishes were simple yet perfectly executed, featuring top-tier ingredients. Despite occasional repetition of certain ingredients in the kaiseki, Chef Takahata showcased remarkable skill in seamlessly integrating them with other components on the plate.The beverage pairing, which included a blend of sake, European, and Australian wines, elevated the dining experience, perfectly complementing each bite.

During my visit, Chef Takahata was behind the counter, personally preparing each plate and engaging with guests alongside his chefs. His wife warmly greeted guests upon their arrival, setting a welcoming tone for the evening. Together, they provided warm Japanese hospitality in a relaxed and homey atmosphere.

Beverage Pairing:

In contrast to the opulence often associated with three-Michelin-starred restaurants, Taian stands out with its modest decor and an approachable price point. However, there is no compromise on quality—the food and service are of three-star standards.

Despite extreme online reviews—either love or hate—my visit to Taian was a personal delight. Impressed by every aspect of my dinner, I found Taian to be a highly capable three-Michelin-starred restaurant, likely to surprise and captivate many visitors, as it did for me.

Sushi Harasho **

Sushi Harasho
3-30 Uenomiyacho, Tennoji-ku,
Osaka, 543-0037, Japan
+81 50-1807-8488
Official Site

In 2009, when the Michelin guide unveiled its inaugural edition for the Kansai region (Kyoto, Osaka, and Nara), Sushi Harasho swiftly earned two stars. Owner/chef Takumi Ishikawa has consistently upheld this prestigious accolade in consecutive years, including the guide’s latest edition. Presently, it stands as one of only two sushi restaurants in Osaka with two Michelin stars

Nestled in a tranquil residential section of Osaka, Sushi Harasho’s unassuming exterior seamlessly blends with the neighboring houses. Inside, the ambiance is serene, and the interior is modest, featuring a long and wide hanoki wooden counter top seating twelve guests at any given time, complemented by low wooden chairs that surprisingly offer comfort.

At Sushi Harasho, the only option available is the omakase. The experience commenced with the Octopus, prepared to perfection with firm yet easily chewable meat. The subsequent course featured Sea Cucumber with radish, though I found it a bit too rough for my taste buds. The chef seemed heavy-handed with the radish, resulting in an overly bitter flavor. Despite my efforts, I couldn’t bring myself to finish the dish.

Omakase:

The following courses included two varieties of sashimi. The Sea Bream had a clean and delicate taste, while the Mackerel, marinated in vinegar, was delectable, boasting a terrific crispy skin. This was succeeded by a delightful Crab dish, complemented by a delicious creamy crab roe.

Chawanmushi, a savory steamed egg custard served piping hot, was exceptional, featuring chopped pieces of meaty clams beneath the custard. Nodoguro, a type of sea perch, was grilled beautifully, with charred and crispy skin enveloping uberly tender meat. The next dish featured Fish Roe in three different types of sliced cured fish eggs, each offering a distinct pungency and salinity.

Transitioning to the nagiris after a succession of small plates, the experience began with a fine piece of Squid, boasting a silky, chewy texture brushed with soy sauce, imparting a note of salty sweetness. Sayori, or Halfbeak, had a nice mild and sweet flavor, coupled with a silky texture. Akami followed, presenting a less fatty cut of tuna that was equally delicious. The O-Toro, with its beautiful marbling, was a sight to behold, offering an extremely buttery, luscious, and flavorful experience.

Continuing the journey, the Shad aka Kohada featured a slight oiliness and richness, while Kinmedai exhibited delicacy with a good fat content. Expertly prepared Shrimp showcased a type of tenderness yet firmness in the meat, and the Yellow Tail followed with light richness and slight sweetness. Next, a beautiful piece of scrumptious Uni was served.

The subtle Miso Soup allowed the quality of tofu to shine through, and contrary to the customary Japanese meal practice where soup often signals the meal’s end, at Sushi Harasho, more delights awaited. Immediately following, a very tasty Eel sweetened wonderfully with sweet soy sauce was presented. A small bowl of fresh, crunchy Cabbage served as a palate cleanser, followed by the Kappamaki or cucumber sushi roll with red clam tendon, offering an interesting subtle sweetness and a hint of oceanic presence. The culmination of this omakase was the Futomaki with a delectable egg and vegetable filling.

The succession of small plates at the beginning of the omakase was delightful, and the nigiris were equally sublime. The sushi rice, more subtle than usual, lacked the sweet vinegary component often added, perfectly complementing the richness and fattiness of the fishes in this omakase. The seasonal and top-notch ingredients were extremely fresh, leaving a definitive taste.

A large bottle of Premium Yebisu Japanese beer and sake, recommended by the sommelier, paired seamlessly with each dish. As expected, there was no sweet ending to this omakase, in line with the common tradition among traditional sushiyas in Japan.

The service at Sushi Harasho was characterized by a laid-back and hospitable demeanor. The staff’s friendliness, coupled with occasional jokes and earnest attempts at conversation, made the experience all the more enjoyable. The chefs behind the counter communicated in English, aided by a picture book containing ingredient information for foreign guests facing language barriers.

Remarkably, Sushi Harasho manages to offer quality sushi at a more affordable price. Following my visit, I comprehended why it is highly recommended and considered among the finest sushiyas in Osaka. This establishment is nothing short of a fantastic restaurant and an absolute must for all sushi enthusiasts.

Kashiwaya ***

Kashiwaya
2-5-18 Senriyamanishi, Suita,
Osaka, 565-0851, Japan
+81 6-6386-2234
Official Site

As the third most populous city in Japan with over 2 million inhabitants, Osaka is widely known as the kitchen of Japan, a title bestowed upon the city during the Edo period. It boasts a diverse gastronomic landscape offering various cuisines at different price points. In fact, Osaka has the fourth highest concentration of Michelin-starred restaurants on Earth, surpassing other culinary centers such as Hong Kong, London, and New York. However, it is often overshadowed by Japan’s more famous cities like Tokyo and Kyoto. Among the notable establishments in Osaka is Kashiwaya, one of the city’s three Michelin-starred restaurants.

Kashiwaya has been a family-operated restaurant since 1977 and is currently under the ownership of Chef Hideaki Matsuo , the son of the original owner. Chef Matsuo assumed the role of master chef in 1993, and under his guidance, Kashiwaya garnered two stars in the first Michelin guide in 2009 for the Kansai region. The coveted third star followed a year later in 2010, a distinction it has proudly maintained ever since. Additionally, Kashiwaya holds the Michelin Green Star award and is a distinguished member of the prestigious Relais & Châteaux hotel and restaurant group.

The restaurant is situated in the Suita district outside Osaka’s city center, and taking a taxi is the most convenient and recommended mode of transportation to reach it. Kashiwaya’s unassuming facade seamlessly blends with the other houses on the street, making it easy to overlook. Upon entering the gates, guests are greeted by a serene Japanese garden, setting a tranquil atmosphere. A gracious hostess, dressed in a traditional kimono, warmly welcomes me and guides me through a sliding door to my washitsu, or Japanese traditional room. I immediately feel a sense of privacy as I have the room all to myself. The room is furnished with a short table, a back-supporting cushion, and floors covered in thick tatami mats where I had to sit during the duration of this meal.

There are multiple kaiseki options offered at the restaurant, but on this visit, I opted for the “Ran” menu. Before starting the kaiseki, a delightful plum tea was presented, awakening the palate. This was immediately followed by the first course of Sakizuke – spot prawn, sea urchin,canola flower with butterbur paste, yam, carrot and radish, wasabi. This dish exuded a pleasant oceanic essence, with the prawns offering a beautiful sweetness. The spicy bitterness supplied by the radish and wasabi helped create a well-balanced dish.

“Ran”:

Kae – mackarel sushi rolled in turnip, salmon roe was the next. The raw turnip was crunchy, and its mild spiciness was perfect with the mackerel’s fatty features. Meanwhile, the side of salmon roe provided a wonderful saltiness to the dish, especially when eaten together. Then came the Nimonowa – Ise lobster, shiitake mushroom, turnip, jinbasou, syungiku, yuzu. This bowl of soup was infused with robust lobster flavors, accompanied by pleasant earthy notes. The lobster meat, mushrooms, and other vegetables wonderfully absorbed the flavor-packed broth.

On to the sashimi course of Otsukuri – Long tooth grouper, tuna, Miru clam, bofu, carrot and radish, red tade, wasabi, two soy sauces (mixed with kelp and sudachi juice). The sashimis were fresh and clean tasting. They were served with two kinds of soy sauce, each imparting a different type of saltiness to the sashimis, both of which were equally terrific. That was followed by the Kan – Matsuba crab, blowfish milt, mitsuba with Yoshino kazu starch soup in yuzu cup. Presented within a whole yuzu, this wonderful dish features a thick starchy texture combined with flavorful crab meat and the intriguing salty creaminess of the blowfish milt. Following instructions, I squeezed the yuzu cover, revealing another dimension to the dish.

Hassun – Egg yolk sushi (salmon, halfbeak, cucumber), abalone, karasumi and radish, black bean jelly, tara sprout, Shirae (soba see, white cloud mushroom, lotus root, ginkgo, pine nut mixed with tofu paste) – Udo, ricotta cheese, stem lettuce skewered on pine needle was served on two small plates. One plate featured egg yolk sushi wrapped in salmon, halfbeak, and cucumber, offering interesting blends of eggy sweetness, a touch of sourness, and the freshness of the fish. Additionally, thick pieces of superb abalone and sweet black bean jelly adorned this plate. The other plate held a tofu salad with very good earthy notes

The Yakimono – Tilefish grilled with misoyuan sauce, hataken with mustard was grilled elegantly. The fish was delicate, and the skin was extra crispy. Its sharp salinity was perfectly balanced by the bitterness of the mustard leaf. Next came the Hachi – Densuke conger eel, ebiimo (taro), spinach, tachibana pepper. The eel was prepared masterfully, so delicate it melted like cotton candy in the mouth, and it was extremely delicious. The dashi kombu broth produced an umami taste that elevated the eel to another level. Gohan Shiru – Steamed rice mixed with butterbur, Japanese pepper leaf, saikyo miso soup (shiokujira, radish, white leak, mustard) was the final savory course of this kaiseki. The steamed rice emitted beautiful vegetal aromas, and the miso soup, containing salted whale meat, was uniquely tasty.

Transitioning over to the sweet courses, I was served the Mizumono – Hassaku and strawberry, which featured Hassaku, a citrus from Japan, and Japanese strawberries. These fruits were truly exceptional, incredibly fresh and vibrant. To conclude the meal, I enjoyed the Kashi – Akebono kinton, which had a grainy texture with a subtle sweetness that I found enjoyable. It was accompanied by matcha tea that was creamier and different from what I’ve had before.

Kashiwaya’s seafood-centric kaiseki was excellent, showcasing cooking at the highest level and an unparalleled attention to detail. The cuisine was characterized by simplicity, yet it boasted beautiful flavors that were both light and subtle. Chef Matsuo meticulously sources the finest, in-season ingredients, allowing him to utilize them at their absolute peak.

Opting for the sommelier-recommended sake pairing with this kaiseki was indeed a wise choice. The selection comprised ten premium brands of sake from various regions of Japan. Each sake, with its distinct characteristics, impeccably enhanced the flavors of each course. The sommelier’s choices were spot on and added an extra layer of enjoyment to the dining experience.

The service was exceptional. The female servers, dressed in impeccably arranged kimonos, were highly respectful and communicated fluently in English, likely due to the significant number of foreign diners visiting. They were unobtrusive, displaying a keen sense of privacy by knowing precisely when to clear empty plates or refill glasses of water, appearing inside the room seamlessly. At the end of the meal, Chef Matsuo graciously made an appearance to express gratitude for my visit and ensure my safe departure in a taxi. Japanese hospitality was truly on display that evening.

Sake Pairing:

There are multiple kaiseki options offered at different price points at Kashiwaya, making it accessible to many. While those with deeper pockets can indulge in an option that showcases more premium ingredients at a higher price point, the “Ran” option that I had was more than enough to experience how wonderful this restaurant is at a fair price.

In Osaka, where there is an abundance of dining choices, Kashiwaya stands out as the restaurant to visit for traditional kaiseki dining at the highest level. This three Michelin-starred establishment delivers an impeccable dining experience.

2016 Dining Recap

Having visited a handful of Michelin starred, World’s 50 Best and other top restaurants in Asia and Europe, 2016 was great dining year. My journey began at Hong Kong where I dined at Lung King Heen, the very first three Michelin-starred Chinese restaurant in the world. Needless to say, it had an extremely high quality Cantonese food. The restaurants location on the fourth floor of the Four Season hotel boasts a panoramic view of Victoria Harbor. The two Michelin-starred Amber at Landmark Mandarin Oriental offers a terrific weekend wine lunch which consists of five courses paired with four glasses of wine. This was one of the best deals out there at 928 HKD for a restaurant at this caliber. Dinner at the L’Atelier de Joel Robuchon (the only of the L’Ateliers with three Michelin stars) was also quite superb.

I waited in queue for hours at Tim Ho Wan in Sham Shui Po, which at that time was the cheapest Michelin starred restaurant in the world (until that distinction was awarded to Singapore’s Hong Kong Soya Sauce Chicken in the summer of last year). The dim sum was tasty and I enjoyed every single dish that I had. Frog legs and chicken congee at Tasty Congee & Wuntun Noodle Shop in the IFC was nothing short of delicious. Even better was the chicken and fish congee at the concierge recommended Sang Kee Congee Shop in Sheung Wan. 208 Ducento Otto serves up wonderful cocktails while Angel Share Whisky Bar & Restaurant and its expansive list of whisky is a must-visit for enthusiast while in Hong Kong.

That same journey through Asia led me to Tokyo, Japan. I had my very first meal in this sprawling metropolis at RyuGin, Chef Seiji Yamamoto’s flagship restaurant which has three Michelin stars and ranked number 31 on the World’s 50 Best Restaurant. The modern kaiseki that it serves is a reflection of the agricultural bounty of Japan. With each dish skillfully prepared, this was one of the best meals I’ve had. In Ginza, the Omakase at the three Michelin-starred Sushi Yoshitake did not disappoint. The fish and other seafood used in every single piece of Nagiris were extremely fresh. Sushi might be star of the show at this restaurant, but the cooked dishes were equally sublime. It was highlighted by the abalone liver sauce mixed with sushi rice which was a mind-blowing dish that still resonates in my memory.

Hideki Ishikawa is Japan’s most decorated chef/restaurateur with three restaurants under his belt totaling eight Michelin stars. He also has the distinction shared by the likes of the Robuchon’s , the Keller’s and the Ducasse’s to have two restaurants at the same with the maximum rating from the Michelin guide. At his eponymous Ishikawa, I was served a wonderful contemporary style kaiseki that shows simplicity with plenty of subtle flavors. I also visited Kohaku the other three star restaurant of Chef Ishikawa, which is located in the same area and within walking distance from each other. The kitchen is under Koji Koizumi a disciple of Chef Ishikawa. There are many of similarities between them, but the two are distinctly different at the same time. Kohaku is a more modern prepared kaiseki that incorporate foreign ingredients, which are not usually use in Japanese cuisine.

Japan is surprisingly home to one of the finest French restaurant outside of France. Others can argue that it might better than its home country due to the high quality of ingredients it uses produced by Japan. Many of the top French chefs has an outpost sprinkled throughout country, but a large number of them are concentrated in Tokyo. I had a superb tasting menu at Chef Pierre Gaganaire, Two restaurant Peirre Gagnaire Au Tokyo on the 35floor of the ANA Intercontinental, which was awarded two Michelin stars. Each plate were carefully crafted, using only the finest local ingredients. As a bonus, guests enjoyed the scenic view of the whole city as the backdrop while dining. In Roppongi Hills, I dined at Chef of the Century Joel Robochon L’Atelier de Joel Robuchon. Along with Paris, the Tokyo branch is one of the first L’Ateliers. Having previously gone to the Hong Kong location, these two Michelin starred restaurant are a lot more casual, yet the quality of food is equally top-notched.

Inside the train station in Ginza, resides a minuscule ramen shop called Kagari Echika, which has garnered a lot of following. They served me tasty bowl of ramen, with a broth that has a certain delightful creaminess. In Shinjuku, high above the mall of the train station is Tenichi, where I had some delicate fried tempura accompanied with fresh sashimi. While at Sushi Mamire, I was served with affordable yet enjoyable pieces of sushi and rolls. Pagliaccio Due in Shiba, is an Italian restaurant that serves pleasant dishes like the Seafood Rissotto, and the spaghetti with fish. Night caps in the New York Bar at the Park Hyatt Tokyo, were made lively with tunes from a funky jazz show. Soon after I feasted with the hotel famous weekend brunch. Finally, visiting Japan is not complete without trying the world famous Kobe beef. At Kobe Beef Kaiseki 511, I had a magical experience without breaking the bank. The beef was as good as advertised, and every bite was heavenly like cotton candy that melts in the mouth.

From Izakaya’s, to noodle shops, to high end kaiseki, sushi (as well as low end), and to fine French restaurants, I had the greatest time dining in Tokyo. The uncompromising use of quality ingredients in this city restaurant makes Tokyo the gastronomic capital of the world. The two weeks I spent there was simply not enough.

The next stop in my search and passion for fine dining was a short trip to Basel, Switzerland. I had the opportunity to dine at the three Michelin star, Cheval Blanc. The restaurant is located in one of Europe’s oldest hotel Le Trois Rois. Bavarian chef Pete Knogl, is in charge of the kitchen and under his leadership Cheval Blanc was elevated to culinary stardom. The tasting menu has global influences and shows the precision cooking technique of Chef Knogl. Each dish was light and has a fantastic complex combination of flavors and textures.

I couldn’t end 2016 without grazing the home front for some great eats. After all, no one can beat New York City in anything, (at least to a New Yorker that is). I had very good meals at the Upper East Side’s, The NUAA. This beautifully decorated restaurant serves refined Thai fare that’s geared towards the Western palate. Last year, I saw an onslaught of new eateries opening up in the Financial District improving the neighborhood’s restaurants scene. Among them is Eataly Downtown which opened to the public last summer. Much smaller than its older siblings in the Flatiron, this mega food market brought a slew of dining options that includes another outlet of the seafood haven, Il Pesce. The restaurant offers appetizing sustainable seafood prepared in the simplest form. As the last stop of my 2016 journey, West Village Carma Asian Tapas, served an unmatchable creative Far Eastern fare in small plate format. I enjoyed the way the kitchen recreated classic Chinese dishes, as well as using other Western ingredients that aren’t usually found in Asian cooking.

Though 2016 didn’t boast much of my hometown’s variety of eateries, it was a star studded year of dining in the international level. Overall, I would say it was great and successful year of eating. I’m looking forward to an even better 2017 where I plan to focus on New York City, its outer boroughs and state side. Hopefully, I can sprinkle few international trips here and there.

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Kohaku ***

Kohaku
3-4 Kagurazaka, Shinjuku-ku
Tokyo, Japan
+81 3-5225-0807

Paris, New York and Hong Kong, these three metropolis giants fall short to Tokyo when it comes to the largest concentration of restaurants with Michelin stars on the planet. Last year, when the guide elevated the Kohaku from two to three stars, it lifted the city’s record number of restaurants with three stars. It also made owner Chef Hideki Ishikawa the most Michelin starred Japanese chef with a total of eight. Running the kitchen at Kohaku, Chef Ishikawa tapped his disciple Koji Koizumi who had worked with him for many years at his namesake restaurant Ishikawa.

Kohaku resides along a small pedestrian only street in Kaguraza, Shinjuku-ku and within walking distance from its other sister restaurant Ishikawa and Ren. It has a modest exterior made from darkened bamboo sticks and a clean and simple interior adorned with natural wood. The restaurant is designed with a seven seat counter located by the entrance and a brightly lit dining room with uncovered tables, plain heavy padded chairs and floors covered in thick carpet.

Open only for dinner, Kohaku offers a single kaiseki for 19000 YEN. The meal started with Steamed Shrimp-Shaped Taro with White Miso Sauce. This was a bowl of white miso sauce with a floating ball of taro. The softened taro had plenty of starchiness infused with some nutty undertones. Deep-Fried Horse-head Fish and Ginkgo Nut, Home Blended Salt was next. With only three components this simple dish was perfectly executed. The fish scale and skin was extra crispy while the rest was kept firmed but also tender. Grilled Black-throat Sea Perch on a Sticky Rice was prepared nagiri-style like sushi. The sea perch was grilled impeccably with excellent texture and a pleasing burnt taste.

Snow Crab Dumpling in Clear Soup was the following course. Drenched in the subtleness of the clear soup, the dumplings distinct crab flavor shines brightly. The watery soup also provided moisture without mushing the dumpling. I was then served Filefish and its Inner Covered with Chef’s Secret Jelly. In Japan it was said that file fish is as good as fugu, but slightly cheaper and is often use as an alternative. This was definitely interesting and unique at the same time.

The kaiseki continued with Charcoaled-grilled Spanish mackerel and Knead Lotus Root, Scattered Sliced Truffle. The mackerel had a nice charred outer layer as well as having a pleasant charcoal aroma. Shaving of black truffles (which was not commonly used in Japanese cooking) provided a touch of intense earthiness that worked perfectly with the mackerel. Kinme Snapper Garnished Shitake Mushroom came after. The snapper was served sashimi style and was incredibly fresh. Complementing the bright clean taste of the snapper was the smokiness of the shiitake mushroom.

Just Harvested Bamboo Shoot and Prawn, Soup of Ground Milt and SHOGOIN Turnip from Kyoto was a bowl of thick lightly creamy soup filled with Japanese delicacy, and had plenty of fascinating subtle flavors. For the rice course Steamed Rice with Snow Crab and Queen Crab Roe, Pickled Vegetables and Miso Soup was served. Like my previous dinner at Ishikawa, Chef Kozuimi showed me a pot of rice with crab meat and covered in crab shell before mixing and presenting it in a smaller bowl. At this moment my appetite was satisfied from all the previous courses, and this filling blend of snow crab and rice erases any traces of hunger. Accompanying the rice were a side of pickled vegetables and miso.

Then finally, dessert came in the form of Caramel Ice Cream, Rum Mousse and Jelly with Fried Tofu Skin. This was not as sweet as I expected. It had some savory aspect with a tiny bite of alcohol that goes along with its cold element. Fried tofu skin was cleverly used for added textures.

Though Kohaku has very good wine list it has a better sake collection. Prior to starting the meal I asked Chef Koizumi for a sake recommendation. He chose a bottle of cold sake that was on the dry side but wonderfully elevated each course.

This particular kaiseki focuses on fish, seafoods and vegetables. Red meat or any land proteins were nowhere to be found. The cooking was uncomplicated with modest flavors and only uses top notch seasonal ingredients. Chef Koizumi stayed within the boundaries of Japanese taste profile while also adding some of his own touch of modernity.

The Japanese is known for delivering incredible hospitality which I had experienced at Kohaku. When I was making the reservation I mentioned that I have a time constraint due to another engagement. What they did was simply unexpected. The restaurant opened half an hour early to allow me enough time to savor and enjoy my meal without being rushed. I made sure that I arrived on time and when I entered the restaurant, Chef Koji was waiting to welcome me at the counter. For the next half an hour, the restaurant was all mine, and was one on one with the chef. The staff gave me their undivided attention, and even when it started to fill up the attentiveness did not falter.

Chef Hideki Ishikawa created Kohaku to be the casual version of Ishikawa. On my visit there was no indication of such. Though there are some small similarities between the two each have their own individual identity. Chef Koizumi and the staff at Kohaku are extremely capable in delivering a three star dining experience.

L’Atelier de Joel Robuchon **

L’Atelier de Joel Robuchon
2F Hillside, Roppongi Hills
6-10-1 Roppongi, Minato-ku
Tokyo, Japan
106-0032
+81 3-5772-7500
Official Site

In 2003, super star chef Joel Robuchon came out of retirement to launch the first L’Atelier de Joel Robuchon in Tokyo. The success led to outpost in major cities like London, Paris, Hong Kong, Shanghai, Singapore and will soon re-launch in New York. The concept of the L’Ateliers dining style was inspired from the chef’s admiration of Japanese dining. This typical setting is where the guest sits around the counter behind an open kitchen providing the front row seats to their meal. Most of the meals consists of small plates which is an influence from Spain’s notorious tapas. Coincidentally, Spain is where Chef Robuchon currently calls home.

Located in the upscale development of Roppongi Hills, L’Atelier de Joel Robuchon has earned two Michelin stars. He ensures that this standard is kept by leaving it in the hands of Japanese chef, Kenichiro Sekiya. Chef Robuchon expects nothing but the best as he maintains his accolades along a string of other venues in Tokyo, all of which totals seven Michelin stars.

His taste for high quality does not end with the combining the styles of Europe and Asia into his dishes, his knack for class flows into the designs of his venues. L’Atelier for one is designed with a long glossy dark mahogany counter that stretches the length of the space providing guests with a sense of ease and comfort. These warm tones are paired with high chairs with short back rest, accented with two top bar tables. The interior color scheme is a theme of L’Ateliers black and deep red branding. This particular location also houses, La Boutique de Joel Robuchon, which is a pastry and bakery shop.

The restaurant is open for lunch and dinner where one can find many set- menus to choose from. A popular choice is the a la carte, in which guests are able to design their meal from a large number of items in the menu.

On the night of my visit I came with a dining companion and we each ordered a different set menu. We were thrilled to be able to sample multiple dishes. To start the meal, we had morsels of fried quinoa balls, very similar to what I had in the Hong Kong branch a week ago. Then came the renowned L’Ateliers breadbasket, a carb monger’s delight for sure. For the appetizer we had LA BETTERAVE-Beets and apple duo served with an herb salad and a green mustard sherbet. The distinctiveness of the beets was perfectly paired with the intensity of the green mustard sherbet. The cauliflower mousse served on snow crab with caviar had a wonderful consistency. Its luxurious topping of caviar presented a deep salty undertones to this excellent dish.

The soup courses like LA CHÂTAIGNE- Chestnut cream soup with smoked bacon and celery had a lavish blend of creaminess. LES RAVIOLES-Duck Liver ravioli in a warm chicken broth, with herbs and spicy cream had a marriage of many savory flavors with just the right hint of herbal and spicy presence.

For entrees, LA PINTADE -Roasted guinea fowl served with pastoral salad and natural gravy was roasted with fantastic crispiness. The inner part of the meat was moist and juicy. An accompaniment of the world famous Robuchon mash potatoes was served with this dish. LE CHEVREUIL-Roasted venison accompanied with stewed red cabbage, brown butter sauce, and venison had to be prepared with utmost love. The scrumptious venison meat seemed to have been painted with gorgeous colors that were indicative of its bursting flavors. LE BLACK COD – Black cod with Yuzu Daikon velouté, spice scented oil, was a beautiful tender piece of fish that had a bit of sweetness while also having a citrus and spicy notes.

To top it off, the cheese course offered were intricately concocted of cheeses imported straight from France. I allowed my server to choose it for me, I was served with three types of cheese with different textures and pungency. The desserts that I had was the Chocolate soufflé which was made to order. This chocolaty delight was served warm and had a soft spongy textures. EL-ANDALUZ -Strawberry marinated with lime, tequila sherbet and tomato-strawberry coulis was fruity and cold with a noticeable refreshing tequila presence. Who wouldn’t want a tequila presence in everything, much less dessert?

The service was interactive and relaxed. The well-trained staff in their black and red uniforms managed the restaurant guest that comprised of both foreigners and locals effortlessly. We had a French man served us through the whole dinner who had a friendly personality and conversed in perfect English. He was extremely helpful and honest when it came to his recommendations. The Japanese servers that occasionally came to us were pleasant and tried their best to communicate.

The different L’Ateliers serves similar dishes all across the board, but the Tokyo location on the other hand might have a slight edge from others due to the quality of ingredients that it uses. The dishes were not only presented with such class but the combination of taste and quality was effortlessly served, and of course, welcomed.

I found that the dining at this restaurant was less of the upper class nature and approachable compared to the Hong Kong outpost (which have three Michelin stars and the only other L’Ateliers ive been to) where I dined a few days prior. This casual and yet interactive atmosphere at Tokyo’s L’Atelier de Joel Robuchon is quite enjoyable.

Ishikawa ***

Ishikawa
5-37 Kagurazaka, Shinjuku-ku
Tokyo, Japan
+81 3-5225-0173
Official Site

Hideki Ishikawa is rarely mentioned when it comes to the list of great chefs of Japan. He has stayed under the radar in the cooking world but further investigation revealed that he is one of Japan’s most decorated chefs. He currently has three restaurants with a total of eight Michelin stars combined, more than any other Japanese chefs. With two of his restaurants garnering three stars each, Ishikawa holds that distinction with only handful of people. The headquarters of Chef Ishikawa’s star studded dining portfolio is his name sake restaurant the three Michelin starred Ishikawa in Kagurazaka, Shinjuku-ku where he leads the kitchen on a daily basis.

The restaurant is on a small side street behind the Bishamonten temple and has an unassuming façade of black wooden fences. There is a small Japanese garden that’s noticeable before reaching the sliding door entrance of Ishikawa. As soon as I walked in, there was a loud greeting from the chefs marking my arrival. Inside there was a Zen like atmosphere, the lights were dimmed and hushed throughout the space. The interior is designed with different chambers providing privacy and intimacy while dining. Adjacent to the entrance in the front resides the counter with a smooth wooden top. It only seats seven guests and it is where I requested to be seated.

Ishikawa is only open during the evening and exclusively offers one kaiseki menu for 19000 YEN. To start the kaiseki meal I was served the Appetizer-Monkfish Liver, Shrimp and Shrimp, Covered with Egg Yolk Sauce. The monkfish liver had a fabulous creaminess that went well with the density of the shrimp. Adding extra richness to the dish was the thick egg yolk sauce covering both the monk liver and shrimp. Deep-fried – Silver Pomfret, Oba Herbs and Sliced Lotus Root, Garnished with Arrowhead followed after. Thick lotus root fried in tempura style with tender fish filling had an incredible crispiness. Salt and sauce garnishes that it came with gives the lotus root two different types of perspective.

Next was the Soup-Rice Cake and Leeks, Soft-Shelled Turtle Stock with a Hint of Yuzu Citrus. There was plenty of bright subtlety in this clear soup while also having a lingering citrus acidity. That was followed by Sashimi- Sea Bream and Fresh Sea Urchin, Garnished with Fresh Seaweed and Japanese Herbs, Steamed Abalone with Stock Jelly which arrived in three separate tableware. The sea bream sashimi was extremely fresh and light with a certain mildness. Chef Ishikawa personally buys sushi grade fish at the market. The sea urchin was enormously buttery while the steamed abalone covered in jelly had an attractive taste.

The meal proceeded with Charcoaled-grilled-Congers Eel and Shrimp Shaped Taro. Grilled wonderfully with charred outer layers that gave the eel a beautiful charcoal taste while having the inside soft and grainy. Next was the Delicacy-Snow Crab and Simmered Turnip. Served cold was a tasty crab meat in magnificent lucid broth. For a small offering it was filled with some terrific flavors.

Then came the Hot Pot- Thinly Sliced Japanese Wagyu Beef and Seasonal Vegetables which were filled with paper thin sliced of scrumptious Wagyu beef in hot broth of vegetables. Infused from the beef fat and fresh vegetables, the broth was packed with fantastic savory flavors and aromas.

The Steamed Rice-Steamed Rice with Black-throat Seaperch, Miso Soup and Pickeld Vegetables. Chef Ishikawa presented me with a pot of rice with two large pieces of sea perch on top. He proceeded to mix it up before serving in a bowl. This was a very good and filling dish that would satisfy any one if one is still hungry after all the courses were served. There was plenty of rice left that I was asked if I would like to take it home. Miso soup with tofu and mushroom and pickled vegetables accompanied this rice dish.

For the sweet course the Dessert-Roasted Soybean Flour Mouse, Floating on Soybeans Soup was served. An interesting starchy dessert with a controlled amount of sweetness I myself liked. As to any ending on a kaiseiki, green matcha tea is served at the end to help with digestion.

The meal progressed in an order that was extremely pleasing to the palate and where the ingredients are the star of the show with some appearing twice in different plates. Using ultra seasonal ingredients the chef was able to get their full potential. Each course was consistent with subtle flavors, the cooking technique is simple, yet there are so much thought and detail put in them. This terrific kaiseki was further improved with the sake’s from the restaurants list. I left it to Chef Ishikawa what would be the appropriate pairings. The different types of sake that he chose and their own distinct intensity asserted the individual plate.

There was a sense that I was coming to someone’s home when I came here. I was treated in a more personal level by Chef Ishikawa and his staff but at the same time their service was very proficient. The chef interacted with his guests at the counter and spoke enough English to converse with a foreigner like me. A show of nice gesture before starting the meal there was a printed menu in English with my name on it where I was sitting at the counter. Throughout my meal the chef and his staff were engaging and Chef Ishikawa himself was involved in serving the food. Even at the end as I exited the restaurant Chef Ishikawa was waiting outside in the street to utter his goodbyes and see me through until I’m out of his sight.

Kaiseki is an elaborate Japanese culinary masterpiece in which Ishikawa exemplifies. At Ishikawa I was treated with a terrific kaiseki meal that had a balance of taste, textures and colors. The kaiseki is Chef Ishikawa own expression of contemporary style of cooking blended with traditional methods of simplicity. As great as the food was at the restaurant the chef and staff hospitality was remarkable, they created an environment where I was able to enjoy all facets of dining. Ishikawa is as good as any restaurant out there, a great destination dining that warrants to be on any food lovers list of places to visit in Tokyo.

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Pierre Gagnaire **

Pierre Gagnaire
at ANA Inetrcontinental Tokyo
36 Floor
1-12-33 Akasaka, Minato 1070052
Tokyo, Japan
+81 3-3505-1111
Official Site

In Tokyo, French is a cuisine that is well represented. Some may even argue that of the shear top quality of ingredients that Japan produces, French food is slightly better here than anywhere else; even in France! The crème de la crème of French chefs have set up restaurants in this city, like the super star chef Pierre Gagnaire, who’s been in Tokyo for quite some time now. He first opened Pierre Gagnaire a Tokyo in Aoyama back in 2005, before closing it three years later. In 2010 after a two year hiatus he returned to Tokyo in partnership with the Intercontinental Hotel Group to open Pierre Gagnaire at the ANA Intercontinental hotel in Minato-ku. Immediately the restaurant was awarded two Michelin stars which it maintained ever since. Executive Chef Yosuke Akasaka leads the charge in this kitchen. He has worked with Pierre Gagnaire at his eponymous restaurant in Paris and was also the head chef at the old Tokyo location.

Occupying the 36^th floor of the hotel, Pierre Gagnaire offers a fantastic view of the city and Tokyo Tower through its massive windows. In the afternoon, the restaurant has plenty of natural lights while at night the bright lights of Tokyo serves as it’s the back drop. The spacious dining room has tables that were covered in neatly pressed linens, and they are distanced far apart enough from one another for a more intimate setting. Comfortable royal purple velvet chairs and curved banquets with tall back rest were paired with the tables. Wood panel walls adorned with beautiful artwork adds to the sophistication of the interior.

There are many set menu options in addition to the a la carte. On my visit I had the “Petit Esprit de Pierre Gagnaire” for YEN 22500, which consisted of five courses. A series of canapes started the meal, beginning with Roots vegetable soup:salpicon of Botan shrimps and lotus chips. This soup was rich with wonderful flavors of root vegetables. It also had a little sourness that was palpable. Sauerkraut in Espuma, red cabbage and apricot salad, cubes Gewurtzraminer was a cup of thick savory creaminess. Buried underneath, was the apricot salad bursting with a unique musky sweetness. Green brandade, petals of cod, thin slice of red/black radish was a salty dish, but with a nice light watery crunch coming from the radishes. It also offers a hint of bitterness that balanced out the salt. Chaud-Froid of chicken from Nagoyakochin perfumed with tarragon, salmon eggs and campari yogurt sauce, is a creation in which each tiny piece of chicken was carefully selected, as they are usually the finest and priciest in Japan. This type of chicken comes from Nagoya and is an epitome of what a bite of luxury taste like. To cleanse the palate, there was a refreshing citrus Champagne sorbet flavored with lime and frozen clementine.

Petit Esprit de Pierre Gagnaire:

The first course was the Abalone slice and poached in shellfish broth-Saffron braised turnips. Excellent tender chewy abalone had a terrific apparent marine taste. Next was the Brittany sole roasted in Sarawak pepper, small shrimp Shimaebi seared with Cognac Galette of Satoimo endive leaf. It had beautiful well rounded flavors with some spiciness. The sole has firm, yet soft textures. All the elements in the dish were in synch with each other.

For the main course I was served the Lamb Saddle cooked in crepine perfumed with marjolaine flower, cauliflower puree and black garlic, green lentil gnocchi. Scrumptious lamb meat was prepared with a lot of care and has plenty of flavors that were complimented greatly with other component on the plate such as the puree and the sauce.

Quelques dessert de Pierre-Gagnaire was a composition of different desserts served at the same time. This tantalizing platter was highlighted by the chocolate cake. The cake was rich, sweet with layers of different types of chocolate while the rest of the dessert was chilled, refreshing and fruity. The petit fours were enjoyable small bites of sweetness that ended this meal.

The “Petit Esprit de Pierre Gagnaire” was a superb tasting menu. A fusion of French cooking technique and high standard Japanese ingredients morphed together to create fascinating flavor profile. Both small and large plate exhibits focus and details. The servings were adequate that left me satisfied rather than full. There was no set wine pairing, but the wine list is vast and was made up of primarily French wine from different regions of the country. The restaurant also had a decent wine by the glass offerings that were reasonably price. Wanting red for this meal the sommelier recommendation of Bordeaux Pauillac was on point.

The restaurant is very formal but with Japanese sincere hospitality. The service was particularly attentive and faultless. English were spoken well that servers were able to explain each of the courses and answered my questions clearly.

In the Far East Pierre Gagnaire has a restaurant in Tokyo, Hong Kong and Seoul in addition to his others in Europe. It was said by those that had visited all three the Tokyo location is the better one. What separates it from the rest is the superior quality of ingredients that are being used, but also an extremely skilled chef in Chef Akasaka. The chef is very well capable in upholding Pierre Gagnaire cooking standard and mirrors the excellence of a living legend.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a therapy set to treat few ailments. What do you have to regard about cialis vs viagra? When you buy remedies like Levitra you should ask your pharmacist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are as a rule able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile dysfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other men even if their condition appears to be the same as yours.

Sushi Yoshitake ***

Sushi Yoshitake
3F, Suzuryu Bldg
8-7-19 Ginza, Chuo-ku
Tokyo, Japan
104-0061
+81 3-6253-7331
Official Site

Reserving a top sushi restaurant in Tokyo is a task in itself and some are just nearly impossible to get in. A lot of them require a concierge from the hotel where you’re staying to make the reservation and most of the time, using the same service provided by a premium credit card is not acceptable. For the three Michelin starred, Sushi Yoshitake in Ginza, there were no exceptions and I had to go through the same concierge process. Sushi Yoshitake is one of the only three sushiya in Tokyo to receive the maximum rating from the guide, and is regarded amongst the top sushi restaurants in Tokyo.

The restaurant received three stars in 2012 when it was first featured in the Michelin Guide. This was an incredible accomplishment by chef and owner Masahiro Yoshitake. Soon after, he opened a sister restaurant called Sushi Shikon in Hong Kong. Sushi Shikon debuted with two stars in 2013 and earned its third star just a year later. Having two restaurants dubbed with three Michelin stars simultaneously is a rare achievement for any chef. This is an honor that Chef Yoshitake shares with only a handful of other chefs in the world.

Sushi Yoshitake is on the third floor of a nondescript building on a side street. The place is small, clean and serene. It has a smooth natural finish counter made from a single slab of wood that only seats seven patrons. Behind the unique counter is where Chef Yoshitake does his magic along with his two other chefs. They wait patiently until all the guests on the reservation list arrive before they begin preparing for the meal. There is only one omakase choice for 24000 YEN. It is served daily for two evening seating; one at 6pm and the other at 9pm.

The omakase started with a series of appetizers that began with a seasonal Japanese delicacy of Steamed Egg Custard with Puffer Fish Soft Roe. Its eggy and custard features combined to create an interesting unique taste. Next was Today’s Sashimi, which were fresh cuts of rockfish. With the skin side charred it added some nice textures and burnt taste to the fish natural flavors. Then came the Tender Octopus, braised in sweet sauce, the octopus meat was firm yet so tender that it requires very minimal effort to breakdown. The sauce coated the octopus with color and sweetness.

Steamed Abalone, Liver Sauce was the restaurant’s signature dish. The steamed abalone had several good textures, but the highlight of this dish was the sauce from the abalone liver. I could only describe the creaminess as heavenly, it takes your palate into this wonderful experience of flavors. After finishing the abalone, the chef added sushi rice to what’s left of the sauce and I was instructed to mix them together. The mixture produces another divine savory aspect to the sauce, not to mention a whole new dish in itself.

I was then served Grilled Tilefish, perfectly grilled it was moist and tender while the skin was particularly crispy. Also on the plate was a half sliced Japanese lime, and by squeezing a few drops the mild taste of the tilefish is enhance. To follow was Steamed Clam with Sake and Canola Flower. Sliced clams soaked in sake and covered with green vegetables (similar to a broccoli stem) had a good subtle poise of bitterness and also a light floral oiliness. This was the last of the small dishes and marks the end of the first half of the omakase.

The sushi part of the omakase began with Ika – Squid, a fine piece of squid with smooth and chewy texture. Tai- Sea Bream followed after, its slightly sweet and delicate taste were well balanced. I was then served Yellow Tail which was completely off the menu. The flavors were absolutely delightful and just downright tantalizing.

Now the good stuff, Chu Toro-Medium Fatty Tuna, it had terrific equilibrium of delicious fattiness. O Toro-Fatty Tuna on the other hand just melts in your mouth.

Kohada-Gizzard Shad, though also rich as the previous pieces, it has an oily content with a compress taste. Akgai-Ark Shell, had a clean ocean presence as well as having a tiny sourness in to it. Kuruma Ebi- Prawn came after, poached in a way that gave the shrimp a nice density and tenderness. Uni-Sea Urchin was enormously buttery and delightful. Anago-Sea Eel, dashed with sweet soy sauces gives the eel’s grainy texture a wonderful sweetness.

Next was Tamaki- Tuna Hand Roll, crunchy seaweed stuffed with sushi rice and tuna. Chef Yoshitake used a lean tuna meat in this light yet satisfying roll. Tamago-Egg Custard was perfectly done with cotton like softness and a delicate taste of sweet eggs. To end the omakase was Owan-Today Soup which was a miso soup. This was a cloudier version infused with strong seafood flavors. Enticed after seeing other guest ordered an additional Maki Roll I too requested for one which Chef Yoshitake pleasantly obliged. He used similar cut of tuna with the one used in the “Tamaki” to make six filling pieces.

This omakase was nothing short of outstanding. The hot and cold plates were terrific. The abalone liver sauce was exquisite and one the best dishes I’ve ever had. The sushi was on another level of excellence. Every fish and seafood was extremely fresh and clean. The rice held tightly together and renders a fabulous sour vinegar taste, providing an umami explosion in the palate. I let Chef Yoshitake choose the sake for me as the restaurant offers a range of reasonably price bottles as well as pricier wines. He picked three kind of sake in different temperatures and came in different type of carafes. All three were on point and went very well in the stages of the omakase.

With only seven guests at a time, the staff were able to give us their undivided attention. The service was friendly and authentic. A young Japanese man dressed immaculately in two piece suit assisted the guests while Chef Yoshitake and two of his assistant interact and prepare the meal behind the counter. Chef Yoshitake spent time living in New York with his wife explaining the western friendly attitude towards foreigners at the restaurant. As the night went on, and the omakase coming to a close, the atmosphere became more relax and engaging. The few local diners that were left started a conversation with me and soon Chef Yoshitake joined in.

Chef Yoshitake performs all dining phases at the restaurant. He does the slicing, rice cooking and the sushi making. He only uses the finest seasonal ingredients available that he procures directly from his distributor rather than from the market. He serves Edomae style sushi that is less traditional compare to other top sushiya in Tokyo. His sushi preparation and cuts are precisely made to be a perfect marriage with the flavor profile of his rice. His curing methods provide an extra depth of taste. Even with another world class restaurant Chef Yoshitake can be found behind the counter at Sushi Yoshitake at any day of the week. He consistently maintains the standard of the restaurants to stay on top in a city full of great suhiyas.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a treatment prescribed to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you should ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In complement, there are some of explanations and pharmacists are ordinarily able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other men even if their condition appears to be the same as yours.