Sushis in a random sushiya somewhere in Japan.. Nothing in common with this or this. Looking from a European point of view, the fish in “a random sushiya somewhere in Japan” was still better than anywhere in Europe. The rice was a disaster though. You get what you pay for…

Last time I had a kaiseki dinner, I promised to myself that I won’t have it “any time soon”. “Not any time soon” was exactly two years. I don’t even know if you can have dinner in Kanamean Nishitomiya if you don’t stay at the ryokan. The ryokan has only…

Staying in a ryokan (traditional Japanese inn) in Kyoto was a very special experience. Let’s say, hoteliers who are willing to learn how to host a guest in their hotel should stay in a high-end ryokan for at least one night. The experience was “special” from the moment my taxi…

L’Ami Louis ( 32 Rue du Vertbois 75003 Paris, tel. 01 48 87 77 48 ) Foie gras, glass or two ( ;)) of red wine, roasted chicken… it is called ” a good life”..

Pierre Hermé shop on rue Bonaparte, 26/02/10 Paris..

The best chef in Lithuania is not at all a Lithuanian but a Spaniard. Javier Lopez has not only brought some Barcelona sunshine to the grey sky of Vilnius but has also set high gastronomic standards through his work in La Provence and Domm. Javier Lopez is a true artist…

Le Meurice (3*) 228 rue de Rivoli 75001 Paris – 01 44 58 10 10 Chef: Yannick Alléno Have I been there before? Yes Ambiance and service: Typical Parisian “hôtel palace” atmosphere, quite formal service. Food? To be honest with you, not as good as when I was there two years ago.…

Jean Georges (3*) 1 Central Park West, New York – 212 299-3900 Chef: Jean-Georges Vongerichten Ambiance and service: “Manhattan chic”, professional yet invisible service. Food? Well, I’ve written about Jean Georges before – I am still puzzled how come it has such high ratings everywhere. It is among “30 most…

Introducing The Chefs Lab, a new category on Luxeat that will feature recipes by some of the most talented chefs. The first chef – Bruno Menard (3 Michelin stars) from L’Osier in Tokyo. He kindly agreed to share his recipe and answer a few questions. Bruno Menard’s cooking is a…