Topic: Blog / page 2 of 13
Kouji Kimura: the genius of extreme fish aging

Kouji Kimura: the genius of extreme fish aging

Kouji Kimura: the genius of extreme fish aging

“As fresh as it can be” is one of the most common pre-conceptions about sushi. Sushi masters in Tokyo have the world’s greatest seafood market to buy their fish, but often, depending on the fish or seafood they would mature it before serving to their guests. Yet few of the…

23
Feb '18
Happy 2018!

Happy 2018!

Happy 2018!

I asked some of the most travelled diners, bloggers and journalists which trends in gastronomy and food should stay and which ones should go in 2018. Here are some of the most interesting and popular answers… Happy New Year. 🙂 Trends that should stay in 2018 (in random order) Classic…

31
Dec '17
Three great foie gras dishes

Three great foie gras dishes

Three great foie gras dishes

Three great foie gras dishes at three different restaurants in London: foie gras adour à la Grecque with cauliflower and coriander by Claude Bosi at Bibendum; barbecued foie gras with condiment of miso, koji, ginger and cashews by Mikael Jonsson at Hedone; terrine with eel and smoked toast at Bonhams…

24
Sep '17
Chocolate Q by Samantha Aquim

Chocolate Q by Samantha Aquim

Chocolate Q by Samantha Aquim

Bean-to-bar chocolate making is much more than wrapping up the bars in fancy paper and selling for a high price. It’s a lifestyle that encompasses the whole production from the moment cocoa beans are harvested, personally knowing your cocoa farmers and being socially responsible. I first met Samantha Aquim at…

13
May '17
Different shades of caviar

Different shades of caviar

Different shades of caviar

The different shades of black of Rossini’s Oscietra, Gold, White Sturgeon and Baerii selection. Caviar taste nuances can be as complex as the ones of wine. Because most (if not all) of the caviar is farmed nowadays, producers such as Rossini have much more control on the final product. What…

20
Apr '17
The master and his knives

The master and his knives

The master and his knives

You can probably tell me what brand coat you have on, but can you tell me what brand of knife you used to prepare dinner last night? According to Jay Patel, owner of London-based Japanese Knife Company, the knife is humankind’s most valuable and underrated tool. There is a big…

31
Jan '17
Tsukiji: the end of an era

Tsukiji: the end of an era

Tsukiji: the end of an era

The market of all the markets, the largest fish market in the world is coming to the end. Or at least in the form how we know it. On November 7th 2016 Tsukiji market will officially open in its new location, where tourists will be no longer allowed to browse…

6
Apr '16
Hello from Tokyo

Hello from Tokyo

Hello from Tokyo

No matter how many times I’ve visited Japan, it never ceases to amaze me. My two-week trip is approaching the end and now all I am left with are memories and thousands of pictures which I am going to post here, I promise! Meanwhile, see my Instagram for the latest…

30
Mar '16
Is New Nordic dead?

Is New Nordic dead?

Is New Nordic dead?

Michael Booth’s scathing critique of New Nordic cuisine in an article published last November echoed a sentiment I’ve been feeling for a while: I see an abundance of restaurants claiming the New Nordic manifesto in word, but failing to carry it out indeed. In other words, there’s a lot of…

5
Feb '16
The Soft Power of Japanese Gastronomy

The Soft Power of Japanese Gastronomy

The Soft Power of Japanese Gastronomy

Below is a slightly modified and adapted to my blog presentation I gave at “Made in Japan” conference in Vilnius on October 24 2015. When you think of Japanese food, what comes into your mind? A glistening red and white striped prawn draped over a wedge of vinegared rice? Or…

23
Nov '15