Jiro Ono and Yoshikazu Ono of Sukiyabashi Jiro Ginza The father and the son – Jiro Ono and Yoshikazu Ono 

 

 

My post about the sushi restaurant in Tokyo where Barack Obama and Shinzo Abe had a dinner last night. Sukiyabashi Jiro is one of the best sushi restaurants in Tokyo and,without any question, the most famous in the world thanks to the documentary Jiro Dreams of Sushi. According to the Wall Street Journal, the two heads of state had a presidential treatment as their dinner lasted for one and a half hour, 3 times longer than a meal normally lasts at Sukiyabashi Jiro. ( Most of the ” regular” people are out after 25-30 min…)  

 

 

Those who have ever been eating out in Tokyo might know the difference between “Sukiyabashi Jiro Ginza” (Tsukamoto Sogyo Building, B1F. 4-2-15, Ginza, Chuo-ku, Tokyo ,tel. 03-3535-3600), 3 Michelin stars  and “Sukiyabashi Jiro Roppongi” (2*). You can quite easily get a booking at the latter, while if you are gaijin, a  foreigner who doesn’t speak Japanese, you have little chance of getting a reservation at Sukiyabashi Jiro Ginza. And you shouldn’t even try walking in as  you will be most likely turned away.If you do want to eat sushi made by the hands of the “Japan’s living national treasure”, 86 year old sushi master Jiro Ono , you must speak Japanese or be accompanied by a fluent Japanese speaker. Claims of rude service and even foreigners discrimination at Sukiyabashi Jiro Ginza have been surfacing on the internet. Therefore i was a little nervous before going there, especially that the night before i read about  Andy Hayler’s  unfortunate experience. In fact, I was treated really nice and  it was one of my best sushi experiences in Tokyo ever.

 

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Love how Alex Croquet, the master boulanger from Wattignies (and the inspiration of  Hedone’s chef Mikael Jönsson) is making this clementine tart. It seems so effortless for him. The link of the video is here

 

Alex Croquet: :56 Rue Faidherbe, 59139 Wattignies, France; tel. +33 3 20 95 01 29

 

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Describing food as “honest” sometimes can sound as confusing as when a chef talks about how he “respects the ingredients”. Dishes and the ingredients they are made of, are not people to be respected for their honesty. Yet, this is how I would describe the cooking at Il Luogo di Aimo e Nadia, the over 50 year old , 2 Michelin starred Milanese institution, where the original founders, Nadia and Aimo Moroni don’t cook anymore, but the spirit of sincerity in the plate has been preserved by the new generation chefs Fabio Pisani and Alessandro Negrini.

 
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Caramelized “insalata russa” at  Cracco ( 2*,  Via Victor Hugo, 4, 20123 Milano, Italy; tel. +39 02 876774 ), most famous thanks to a feature in the Oscar nominated movie “I am love”.
This snack ,I’ve already had before ,was still pretty ingenious, but I couldn’t say the same about the rest. It seems that the restaurant is clinging to its past and hasn’t evolved much since the heydays. Plus, the service didn’t live up to a 2 Michelin stars restaurant standards…
 

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There is gelato and then there is Il Massimo del Gelato (Via Lodovico Castelvetro, 18, 20154 Milano, Italy) ,a small, independent gelateria, 1o minutes drive from the city center. Fresh fruit sorbets like orange, mango, passion fruit and various ice cream are excellent and turn out to be identical to the original flavors , but the real specialty here is chocolate. 100%, 75% chocolate, with rhum, with cinnamon and red pepper,with nuts or Grand Marnier – Il Massimo del Gelato proposes ten different chocolate ice cream, that will be good enough for any chocolate snob…