My next stop in the Basque country was Asador Etxebarri, the ultimate grill in Axpe valley not far from Bilbao. Victor Arguinzoniz is a legend among the globe-trotting foodies and is known for his obsession with wood-fired grilling. Everything at this restaurant with picturesque surroundings is grilled or at least…

“Nothing”,- was the answer when I asked what was the turbot served with at Elkano. My short trip at the Basque country started 30 minutes drive from Donostia/San Sebastian, in the small fishermen town called Getaria. I travelled there for one and only dish, the famous rodaballo, turbot caught off the…

Photos from one Michelin starred sukiyaki (hot pot) restaurant in Tokyo Nihonbashi. It’s been operating since 1935 and must be one of the oldest beef restaurants in Tokyo. Hiyama 2-5-1 Nihonbashiningyocho, Chuo-ku, TokyoTel. 03-3666-2901hiyama-gr.com

Yakiniku or “grilled meat” is the simplest way to enjoy beef in Japan. Small bites or thin slices of various parts of beef (and sometimes pork) are grilled on a griddle over woodfire or gas. The job of grilling is usually done by guests themselves, so the experience can be…

I have special sentiments for Sushi Kanesaka as it was one of the first fine sushi shops I’ve been in Tokyo. When I started travelling there for eating, food tourism, how we know it, was still in its infancy phase in Japan. Things began to change when in 2009 Michelin…

After amazing turbot in Elkano and mouth-watering Galician beef in Etxebarri, it was the turn of Ibai, another Basque restaurant focusing on excellent ingredients. Alicio Garro name might not be famous internationally, yet he is one of the finest chefs I’ve ever encountered. His style of cooking is minimalist, but…

Aside from my usual Tokyo sushi spots like Harutaka, this time I was after sushi shops I’ve never been to before. I’ve posted already about the excellent Sushi-ya, which quality and chef’s skills wise reminded me greatly of the great Sushi Saito. Now it’s the turn of Tokami. One Michelin…

If there is one thing Basque country and Japan have in common is the obsession with perfect, seasonal ingredients. These impossibly small peas (“Guisantes lágrima” or “teardrop peas”) are only grown in an area of ​​five hectares north of Guipuzcoa and can cost up to 200 euros a kilo. Crunchy,…

When “American Gourmet” owner Eric Azagury is not selling Belon oysters (flown every day from France) and mega Alba truffles to mega yacht chefs, he travels the world and painstakingly selects the most exclusive and rare products for his shop. I am lucky enough to have met many passionate people throughout…

28-year-old Takao Ishiyama is the new darling of bloggers, instagramers and Tokyo sushi connaisseurs. His 8 seat sushi shop in Ginza is called Sushi-ya, which literally means “sushi shop” in Japanese. Apparently Ishiyama-san used to work at Kanesaka and Saito, thus you can experience the same sushi making style throughout…