The seven seat counter restaurant is owned by a young man from Japan called Toru Takahashi and his wife Harumi. Before opening his own restaurant in 2012, he studied British history in Kobe and later worked at Nobu. Like many Japanese chefs, Toru is very hard on himself . You won’t distract him with your chatting at the moment he is focusing on his work. Finding top sushi quality ingredients is one of the main Toru and Harumi concerns, but they are doing a pretty good job for that. In fact, if only they had access to Tsukiji, Sushi Tetsu could compete with fine sushi restaurants in Tokyo itself. Squid sashimi with sea grapes and seared otoro sushi were the highlights of the meal.
While jumping shrimps, as seen at Noma few years ago, are not really my cup of tea, scallops, still being alive once served raw, is what you should normally expect from you scallops. Mikael Jonsson from Hedone is one of those products obsessed chefs, who will go to great lengths to discover rare produce. This time it was scallops from Isle of Coll, which were still jiggling once touched with a fork. Their flavor was so pure,marine and intense, I could only compare them to the surreal scallops from Hokkaido, that are used at some of the best Tokyo’s sushi-ya. The other highlight of the meal was baby John Dory, so beautiful,delicate and tasty… My older reviews of Hedone can be found here, here and here.
Ever since I tried Heston Blumenthal’s spin-off restaurant at Mandarin Oriental hotel, I was quite sceptical about what he was doing. Thanks to a dear friend, who was brave enough to wait for one hour on a phone, simultaneously click on The Fat Duck’s online reservations, and, finally reserve two months in advance, I was able to get into the real thing. Lunch at The Fat Duck has brought me back to the main reason why I love blogging about gastronomy. Heston Blumenthal is a true genius, who is capable to balance visual and sensory aspects of food with it’s deliciousness. Forget about all his TV appearances or supermarket endorsements, the dessert in the picture above was just one of many examples of how talented Heston Blumenthal is.
Caught in the morning, delicate, sweet, red prawns from Soller; briefly cooked in high temperature oven with local olive oil and sea salt. Very similar to prawns served at Quique Dacosta in Denia. Must be the same or similar species.
El Olivo restaurant, Belmond La Residencia hotel : Carrer son Canals, 07179 Deià, Palma de Mallorca, Spain;tel. +34 971 63 90 11
Rice with lobster at Ex Xarcu (Cala Porroig, Sant Josep, 07839 Ibiza,Spain; tel. +34971 18 78 67 ).
Scraping the burnt and crispy rice from the edges of the pan is an important part of the whole pleasure. Some of the most memorable gastronomic experiences in my life have nothing to do with Michelin stars and dining on a beach at Es Xarcu is definitely one of those experiences.