All ingredients from Japan at Shoji at 69 Leonard street. Its chef Derek Wilcox was one of the first and few foreigners who have trained at Kikunoi kaiseki restaurant in Kyoto.

Fabulous cooking at Chef’s Table at Brooklyn Fare (3*) by chef César Ramirez yesterday, where best ingredients from around the world were prepared in classic French and Japanese techniques with exquisite technical precision.

“Simplicity is the ultimate sophistication”.. (Leonardo da Vinci). Slightly warm mozzarella with olive oil, served with crostini at Torrisi Italian specialities (250 Mulberry St, New York, NY 10012; tel. (212) 965-0955).

I am not a big fan of chicken-based ramen broth, but I must admit that Totto ramen (specializing in only chicken-based broth) overall quality was better than Ippudo (specializing in pork-based broth). I used to love Ippudo in NY and I still do love their small plates as pork buns…

Some images from Peter Luger, probably the best traditional American steakhouse I’ve ever been… (and no, this trip to NY had nothing to do with diet!)

Forget about artisanal pizzas from fancy, unconventional ingredients. What I look forward mostly whenever I go to New York is the New York style pizza with a crust so thin, and crispy on the sides that you have to fold it in order to eat it without making a mess.…

This freshly baked bread with sage, rosemary and sweet potatoes served on every table at the Nomad could be a dish by itself… Yes, it’s that good.

Who has heard of cronut? Or, more correctly, who hasn’t heard of it? Since NY pastry chef Dominique Ansel invented this croissant and doughnut hybrid last May, it has become the most talked and copied pastry around the world. As Dominique Ansel’s website states, cronut is “the most virally talked…

Usually, I am quite sceptical about celebrity chefs’ restaurants. Famous chefs are never in their kitchens and you end up paying a premium just for the name, but at least from my experience, Mario Batali might be an exception. I really enjoyed his Los Angeles Pizzeria Mozza and the Italian…

Almost 40 years old Kurumazushi is without doubt one of the finest traditional sushi-yas in New York. The owner and master chef, Uezu san pays particular attention to the quality of the fish, part of which is brought from Japan by air. The nigiris are small, jewel-like and the fish…