For years I considered Sushi Yasuda in New York as the benchmark for perfect sushi outside Japan, this time it was just a shadow of its former self. Everything seemed to be like always, yet the key element, the fish was much worse than previous times. The fish was dry…

The same dishes – a new place. “Crispy pork belly with green Puy lentils in petit salé style” at the new La Régalade ( 123 rue Saint- Honoré, 75001, tel. 01 42 21 92 40 ) Those, who have been discouraged by the long trip to the remote location of…

Café Pushkin at Printemps department store is the most exciting thing that happened to the Parisian pastry scene since Pierre Hermé started selling his rose macarons. It’s is a spin-off of the same name pastry shop in Moscow and I suppose it is directly connected with the famous Pushkin café.…

..as the Koreans do. Barbecue in Seoul where meat is cut with scissors. Fortunately, the clinical aspect of the cooking utensil didn’t make the meal less delicious.

Residents of Hong Kong can be very opinionated when a conversation turns to what is the best dim sum in Hong Kong. Many say that Lung King Heen at the Four Seasons Hotel is not worth 3 Michelin stars and that you can find much better dim sum on the island.…

Harry’s Bar is a legendary Venetian institution where beef carpaccio and Bellini cocktail were invented. Even though it was my first time at Harry’s Bar, it seemed that everything, or, at least the menu, was déjà vu. It is here, steps away from San Marco square, where the famous New…

Andoni Luis Aduriz belongs to a generation of chefs who have a story to tell through their cooking. The story of Mugaritz is a story of Nature. The restaurant’s name in Basque means “oak” (“haritza” ) and “frontier” (“muga”). It is literally situated on a frontier of two villages 15…

Tapas ( or rather pintxos ) at Txepetxa ( 5 Pescaderie, San Sebastian) in San Sebastian.

Dinner at El Bulli was like a dream come true and I am not exaggerating. How did I manage to get a reservation when there are only 8000 places available per year versus to one million ( or two million according to some sources) requests? Well, I didn’t. I’ve never…

Ferran Adrià is a master of illusion.