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carma
il pesce
the nuaa
cheval blanc ***
kohaku ***
l’atelier de joel robuchon **
ishikawa ***
pierre gagnaire **
sushi yoshitake ***
ryugin ***
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H4
H5
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carma
foie gras soup dumpling
tempura fresh water eel…burrata cheese, cucumber, served with bun
peking duck tacos – shredded peking duck marinated in homemade hoisin bbq sauce
fresh white fish cakes
five spice beef…served with pickled radish
kung pao organic chicken breast…hot chili pepper, peppercorn, spinach sauce
organic chicken lettuce wrap
spicy hunan chinese celery & smoked tofu
roasted japanese eggplant with spicy garlic sauce
baked miso cod
coconut milk calamari
il pesce
polpo
-seared octopus with gigante beans, chicory, and pickled onion
salmone marinato-house cured salmon with pickled peppers, radish, and cucumbers
tagliatella al nero di seppia con cozze
casarecce con granchio – afeltra gragnano casarecce pasta with lump crab meat, braised leeks purée, chili flake, chives, and bread crumbs
capesante alla piastra-seared scallops with purple potato, grapefruit, celery salad, and pancetta vinaigrette
the razza-seared skate wing with roasted baby carrots, lemon, capers, and brown butter
tonno- seared yellow fin tuna with peperonata
fritto misto alla ligure-assorted fried seafood ligur-ian style
the nuaa
som tum-green papaya salad, dried shrimp, peanuts, bird-eye chili vinaigrette
khai lok khaey son-in-law fried quail eggs, black pepper brioche, crispy shallots, plum sugar-tamarind sauce
larb pla yellow fin spicy tuna tartar, thai crispy taco, green herbs, red chili-kaffir lime vinaigrette
po pia tod crispy celery root-wild mushroom rolls, mixed vegetable, glass noodle, red holland pepper-tamarind sauce
pla nueng steamed chilean sea bass, soya bean, tender cauliflower, ginger soy reduction
pla tod crispy skin whole branzino, caramelize cashew nut, green mango salad, spicy chili-lime vinaigrette
ka nom jeen colossal crab curry noodle fedelini, pickled mustard green, sweet basil
 
 
gai yang kaffir lime infused cornish game hen 44 hours marinade, brussels sprouts, eggplant caviar nam prik.
white chocolate coconut mousse mango passion fruit, pandan jelly, coconut coated chiffon
cream fraiche vanilla cheesecake walnut brittle, short bread, strawberry jam, jasmince cream
cheval blanc
tasting menu:
espuma jalapeno
macaron/foie gras de canard, orange, garam masala
ragout de couteau de mer
textures de champignons, peta negra
kingfish, avocado, radish and miso
langoustine, white asparagus and port.
filet of red mullet, crispy scales, saffron, black and vinaigrette of tomatoes.
saddle of suckling lamb, flavored with sweet pepper and ginger
selection of soft and hard cheeses from maitre antony in ferrette
pinacolada.
mango passion fruit, rice crispy and pannacotta
composition of gariguette strawberries with lime cress.
wine pairing:
kohaku
steamed shrimp-shaped taro with white miso sauce
deep-fried horse-head fish and ginkgo nut, home blended salt
grilled black-throat sea perch on a sticky rice

snow crab dumpling in clear soup
filefish and its inner covered with chef’s secret jelly
charcoaled-grilled spanish mackerel and knead lotus root, scattered sliced truffle
kinme snapper garnished shitake mushroom

 
just harvested bamboo shoot and prawn, soup of ground milt and shogoin turnip from kyoto
steamed rice with snow crab and queen crab roe, pickled vegetables and miso soup
caramel ice cream, rum mousse and jelly with fried tofu skin
l’atelier de joel robuchon
la betterave-beets and apple duo served with an herb salad and a green mustard sherbet.
cauliflower mousse served on snow crab with caviar
la châtaigne- chestnut cream soup with smoked bacon and celery
les ravioles-duck liver ravioli in a warm chicken broth, with herbs and spicy cream
la pintade -roasted guinea fowl served with pastoral salad and natural gravy
le chevreuil-roasted venison accompanied with stewed red cabbage, brown butter sauce, and venison
.
le black cod – black cod with yuzu daikon velouté, spice scented oil,
chocolate soufflé
el-andaluz -strawberry marinated with lime, tequila sherbet and tomato-strawberry coulis
ishikawa
appetizer-monkfish liver, shrimp and shrimp, covered with egg yolk sauce.
deep-fried – silver pomfret, oba herbs and sliced lotus root, garnished with arrowhead
.
soup-rice cake and leeks, soft-shelled turtle stock with a hint of yuzu citrus.
sashimi- sea bream and fresh sea urchin, garnished with fresh seaweed and japanese herbs, steamed abalone with stock jelly
charcoaled-grilled-congers eel and shrimp shaped taro.
delicacy-snow crab and simmered turnip.
hot pot- thinly sliced japanese wagyu beef and seasonal vegetables
steamed rice-steamed rice with black-throat seaperch, miso soup and pickeld vegetables.
dessert-roasted soybean flour mouse, floating on soybeans soup
 
pierre gagnaire
roots vegetable soup:salpicon of botan shrimps and lotus chips.
sauerkraut in espuma, red cabbage and apricot salad, cubes gewurtzraminer
green brandade, petals of cod, thin slice of red/black radish
chaud-froid of chicken from nagoyakochin perfumed with tarragon, salmon eggs and campari yogurt sauce
champagne sorbet flavored with lime and frozen clementine.
petit esprit de pierre gagnaire:
abalone slice and poached in shellfish broth-saffron braised turnips.
brittany sole  roasted in sarawak pepper, small shrimp shimaebi seared with cognac galette of satoimo endive leaf
lamb saddle cooked in crepine perfumed with marjolaine flower, cauliflower puree and black garlic, green lentil gnocchi.
quelques dessert de pierre-gagnaire
sushi yoshitake
steamed egg custard with puffer fish soft roe
today’s sashimi
tender octopus
steamed abalone, liver sauce 
 
grilled tilefish
steamed clam with sake and canola flower
ika – squid
tai- sea bream
yellow tail
chu toro-medium fatty tuna
o toro-fatty tuna
kohada-gizzard shad
akgai-ark shell
kuruma ebi- prawn
uni-sea urchin
anago-sea eel
tamaki- tuna hand roll
tamago-egg custard
owan-today soup
maki roll
ryugin
“beginning with a variety of sensation. seasonality, aroma, temperature, texture and assemblage
.
cod milt, turnip yuzu.
surf clams, assorted vegetables and dried sea cucumber
“longing for the moment, winter story. bathing hotpot”matsuba crab and seiko crab.
 
“sashimi: a message from the coast of japan. richness of the sea, tidal current” ocean delicacy displayed in 3 plates.
“binchotan- a powerful scent of charcoal grill” grilled sea pech seasoned with assortment of chilli powder and sprinkled chestnut .
“what’s inside once you open the lid… a sense of relaxation” “goemon tofu” “sprinkled chestnut”.
“grace of the hometown as ambassador of kagawa’s heritage” famous sanuki olive beef with small balls,
“the land of rice plant. pleasure of eating
off the same trencher “new rice”.sea urchin rice. national flower of japan “chrysanthemum” soup.
“lusciousness. coolness, warmth, playful spirits, nostalgia and temptation”
sunshine filtering through foliage, mandarin sanshou
, oryzae “national fungus” pride of japan. hot sake and cold sake sweet flavors
wine pairing:
b
i
em carma
foie gras soup dumpling
tempura fresh water eel…burrata cheese, cucumber, served with bun
peking duck tacos – shredded peking duck marinated in homemade hoisin bbq sauce
fresh white fish cakes
five spice beef…served with pickled radish
kung pao organic chicken breast…hot chili pepper, peppercorn, spinach sauce
organic chicken lettuce wrap
spicy hunan chinese celery & smoked tofu
roasted japanese eggplant with spicy garlic sauce
baked miso cod
coconut milk calamari
il pesce
polpo
-seared octopus with gigante beans, chicory, and pickled onion
salmone marinato-house cured salmon with pickled peppers, radish, and cucumbers
tagliatella al nero di seppia con cozze
casarecce con granchio – afeltra gragnano casarecce pasta with lump crab meat, braised leeks purée, chili flake, chives, and bread crumbs
capesante alla piastra-seared scallops with purple potato, grapefruit, celery salad, and pancetta vinaigrette
the razza-seared skate wing with roasted baby carrots, lemon, capers, and brown butter
tonno- seared yellow fin tuna with peperonata
fritto misto alla ligure-assorted fried seafood ligur-ian style
the nuaa
som tum-green papaya salad, dried shrimp, peanuts, bird-eye chili vinaigrette
khai lok khaey son-in-law fried quail eggs, black pepper brioche, crispy shallots, plum sugar-tamarind sauce
larb pla yellow fin spicy tuna tartar, thai crispy taco, green herbs, red chili-kaffir lime vinaigrette
po pia tod crispy celery root-wild mushroom rolls, mixed vegetable, glass noodle, red holland pepper-tamarind sauce
pla nueng steamed chilean sea bass, soya bean, tender cauliflower, ginger soy reduction
pla tod crispy skin whole branzino, caramelize cashew nut, green mango salad, spicy chili-lime vinaigrette
ka nom jeen colossal crab curry noodle fedelini, pickled mustard green, sweet basil
 
 
gai yang kaffir lime infused cornish game hen 44 hours marinade, brussels sprouts, eggplant caviar nam prik.
white chocolate coconut mousse mango passion fruit, pandan jelly, coconut coated chiffon
cream fraiche vanilla cheesecake walnut brittle, short bread, strawberry jam, jasmince cream
cheval blanc
tasting menu:
espuma jalapeno
macaron/foie gras de canard, orange, garam masala
ragout de couteau de mer
textures de champignons, peta negra
kingfish, avocado, radish and miso
langoustine, white asparagus and port.
filet of red mullet, crispy scales, saffron, black and vinaigrette of tomatoes.
saddle of suckling lamb, flavored with sweet pepper and ginger
selection of soft and hard cheeses from maitre antony in ferrette
pinacolada.
mango passion fruit, rice crispy and pannacotta
composition of gariguette strawberries with lime cress.
wine pairing:
kohaku
steamed shrimp-shaped taro with white miso sauce
deep-fried horse-head fish and ginkgo nut, home blended salt
grilled black-throat sea perch on a sticky rice

snow crab dumpling in clear soup
filefish and its inner covered with chef’s secret jelly
charcoaled-grilled spanish mackerel and knead lotus root, scattered sliced truffle
kinme snapper garnished shitake mushroom

 
just harvested bamboo shoot and prawn, soup of ground milt and shogoin turnip from kyoto
steamed rice with snow crab and queen crab roe, pickled vegetables and miso soup
caramel ice cream, rum mousse and jelly with fried tofu skin
l’atelier de joel robuchon
la betterave-beets and apple duo served with an herb salad and a green mustard sherbet.
cauliflower mousse served on snow crab with caviar
la châtaigne- chestnut cream soup with smoked bacon and celery
les ravioles-duck liver ravioli in a warm chicken broth, with herbs and spicy cream
la pintade -roasted guinea fowl served with pastoral salad and natural gravy
le chevreuil-roasted venison accompanied with stewed red cabbage, brown butter sauce, and venison
.
le black cod – black cod with yuzu daikon velouté, spice scented oil,
chocolate soufflé
el-andaluz -strawberry marinated with lime, tequila sherbet and tomato-strawberry coulis
ishikawa
appetizer-monkfish liver, shrimp and shrimp, covered with egg yolk sauce.
deep-fried – silver pomfret, oba herbs and sliced lotus root, garnished with arrowhead
.
soup-rice cake and leeks, soft-shelled turtle stock with a hint of yuzu citrus.
sashimi- sea bream and fresh sea urchin, garnished with fresh seaweed and japanese herbs, steamed abalone with stock jelly
charcoaled-grilled-congers eel and shrimp shaped taro.
delicacy-snow crab and simmered turnip.
hot pot- thinly sliced japanese wagyu beef and seasonal vegetables
steamed rice-steamed rice with black-throat seaperch, miso soup and pickeld vegetables.
dessert-roasted soybean flour mouse, floating on soybeans soup
 
pierre gagnaire
roots vegetable soup:salpicon of botan shrimps and lotus chips.
sauerkraut in espuma, red cabbage and apricot salad, cubes gewurtzraminer
green brandade, petals of cod, thin slice of red/black radish
chaud-froid of chicken from nagoyakochin perfumed with tarragon, salmon eggs and campari yogurt sauce
champagne sorbet flavored with lime and frozen clementine.
petit esprit de pierre gagnaire:
abalone slice and poached in shellfish broth-saffron braised turnips.
brittany sole  roasted in sarawak pepper, small shrimp shimaebi seared with cognac galette of satoimo endive leaf
lamb saddle cooked in crepine perfumed with marjolaine flower, cauliflower puree and black garlic, green lentil gnocchi.
quelques dessert de pierre-gagnaire
sushi yoshitake
steamed egg custard with puffer fish soft roe
today’s sashimi
tender octopus
steamed abalone, liver sauce 
 
grilled tilefish
steamed clam with sake and canola flower
ika – squid
tai- sea bream
yellow tail
chu toro-medium fatty tuna
o toro-fatty tuna
kohada-gizzard shad
akgai-ark shell
kuruma ebi- prawn
uni-sea urchin
anago-sea eel
tamaki- tuna hand roll
tamago-egg custard
owan-today soup
maki roll
ryugin
“beginning with a variety of sensation. seasonality, aroma, temperature, texture and assemblage
.
cod milt, turnip yuzu.
surf clams, assorted vegetables and dried sea cucumber
“longing for the moment, winter story. bathing hotpot”matsuba crab and seiko crab.
 
“sashimi: a message from the coast of japan. richness of the sea, tidal current” ocean delicacy displayed in 3 plates.
“binchotan- a powerful scent of charcoal grill” grilled sea pech seasoned with assortment of chilli powder and sprinkled chestnut .
“what’s inside once you open the lid… a sense of relaxation” “goemon tofu” “sprinkled chestnut”.
“grace of the hometown as ambassador of kagawa’s heritage” famous sanuki olive beef with small balls,
“the land of rice plant. pleasure of eating
off the same trencher “new rice”.sea urchin rice. national flower of japan “chrysanthemum” soup.
“lusciousness. coolness, warmth, playful spirits, nostalgia and temptation”
sunshine filtering through foliage, mandarin sanshou
, oryzae “national fungus” pride of japan. hot sake and cold sake sweet flavors
wine pairing:
Bolds strong 137
b 0
i 0
em 137
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http://www.rayspicksnyc.com/
- http://www.rayspicksnyc.com/
carma http://www.rayspicksnyc.com/carma
- http://www.rayspicksnyc.com/wp-content/uploads/2016/10/dscn81822.jpg
official site http://www.carmanyc.com/
- http://www.rayspicksnyc.com/wp-content/uploads/2016/12/dscn8184.jpg
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- http://www.rayspicksnyc.com/wp-content/uploads/2016/12/img_6694.jpg
- http://www.rayspicksnyc.com/wp-content/uploads/2016/12/img_69999.jpg
ray denosta http://www.rayspicksnyc.com/author/rndenosta25
http://www.rayspicksnyc.com/carma
asian http://www.rayspicksnyc.com/category/cuisine/asian
asian fusion http://www.rayspicksnyc.com/category/cuisine/asian-fusion
chinese http://www.rayspicksnyc.com/category/cuisine/chinese
tapas http://www.rayspicksnyc.com/category/cuisine/tapas
downtown http://www.rayspicksnyc.com/tag/downtown
west village http://www.rayspicksnyc.com/tag/west-village
il pesce http://www.rayspicksnyc.com/il-pesce
- http://www.rayspicksnyc.com/wp-content/uploads/2016/11/img_6885.jpg
official site https://www.eataly.com/us_en/stores/nyc-downtown/downtown-pesce/
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- http://www.rayspicksnyc.com/wp-content/uploads/2016/11/img_6745.jpg
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- http://www.rayspicksnyc.com/wp-content/uploads/2016/11/img_6746.jpg
ray denosta http://www.rayspicksnyc.com/author/rndenosta25
http://www.rayspicksnyc.com/il-pesce
italian http://www.rayspicksnyc.com/category/cuisine/italian
sea foods http://www.rayspicksnyc.com/category/cuisine/sea-foods
downtown http://www.rayspicksnyc.com/tag/downtown
financial district http://www.rayspicksnyc.com/tag/financial-district
the nuaa http://www.rayspicksnyc.com/the-nuaa
- http://www.rayspicksnyc.com/wp-content/uploads/2016/09/header1.jpg
official site http://www.thenuaa.com/thenuaa.html
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somtum der http://www.rayspicksnyc.com/sotum-der
ray denosta http://www.rayspicksnyc.com/author/rndenosta25
http://www.rayspicksnyc.com/the-nuaa
asian http://www.rayspicksnyc.com/category/cuisine/asian
modern http://www.rayspicksnyc.com/category/modern
thai http://www.rayspicksnyc.com/category/thai
upper east side http://www.rayspicksnyc.com/tag/upper-east-side
cheval blanc *** http://www.rayspicksnyc.com/cheval-blanc
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official site http://www.lestroisrois.com/en/restaurants/cheval-blanc
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ray denosta http://www.rayspicksnyc.com/author/rndenosta25
http://www.rayspicksnyc.com/cheval-blanc
european http://www.rayspicksnyc.com/category/european
french http://www.rayspicksnyc.com/category/cuisine/french-cuisine
michelin star http://www.rayspicksnyc.com/category/michelin-star
travel http://www.rayspicksnyc.com/category/travel
basel http://www.rayspicksnyc.com/tag/basel
europe http://www.rayspicksnyc.com/tag/europe
switzerland http://www.rayspicksnyc.com/tag/switzerland
kohaku *** http://www.rayspicksnyc.com/kohaku
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ishikawa http://www.rayspicksnyc.com/ishikawa
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ishikawa http://www.rayspicksnyc.com/ishikawa
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skip to content carma carma 38-40 carmine st, new york, ny 10014 (212)243-0388 official site a la carte tasting is what i often refer to as small plates or tapas style dining. to be able to sample a variety of dishes is a pure joy to the palate. along carmine street in the west village, carma, an asian tapas and wine bar allows guests with such experience. their modern asian fare with western influences was created by the same executive chef of the michelin starred dintai fung. the food was such hit for new yorkers that carma expanded to the east village with carma dim sum bar. the restaurant has two separate dining rooms filled with smooth wooden top tables and danish designed chairs. it has exposed brick walls, herringbone pattern oak floors, and light bulbs that drop down from the ceiling illuminating the whole space. during good weather, an outdoor area in the back is available for al fresco dining. the vibe in the restaurant is chill and is equaled by a tremendously friendly service. one menu is offered all day at carma that consist of mainly small plates made for sharing. many of the dishes are moderately priced, none exceeding more than $20 (except for the whole fish which is market price). dining in a group allows everyone to easily sample the whole menu. highlighting carma’s “signature dim sum” was the foie gras soup dumpling. decadent foie gras infused soup trapped inside the dumplings is released in one bite. this was probably the best dumplings i’ve ever had. the tapas selection of tempura fresh water eel…burrata cheese, cucumber, served with bun, was nicely done in putting together the richness of the burrata cheese with the eels graininess. mexican inspired peking duck tacos – shredded peking duck marinated in homemade hoisin bbq sauce came in three small hard tacos. the combination of the flavorful shredded duck meat and the homemade guacamole created a terrific filling. fresh white fish cakes looks more like chinese mini buns than a cake. cooked pan fried, giving top and bottom a burnt crust, and in the middle of the cake was the delicious grounded white fish stuffing. five spice beef…served with pickled radish were slices of sweet marinated cured beef served in room temperature. it had dry texture similar to beef jerky but is also tender and is easily chewed. the kung pao organic chicken breast…hot chili pepper, peppercorn, spinach sauce was not your typical kung pao chicken. the sauce was made from spinach sprinkled with pepper corn and nuts that surprisingly went extremely well with the all fieriness on the plate. this was an ingenious reinvention of classic chinese fare. the organic chicken lettuce wrap on the other hand was the weakest and the most uninspiring dish i had here. yet it still managed to please my palate with its flavorings. vegetable dishes such as the spicy hunan chinese celery & smoked tofu had a good blend of spiciness and smokiness. the mixture of the contrasting texture of the tofu softness and the crunchiness of the celery worked well together. roasted japanese eggplant with spicy garlic sauce was served piping hot in a cover bowl. once the cover was removed it yielded beautiful savory aromas. eggplant served like a sponge absorbed all those fantastic flavors from the sauce. “carma house special” like the baked miso cod, was a sumptuous piece of cod coated in sweet sauce. fresh sautéed chinese broccoli and eggplant on the plate serve as a terrific accompaniment to the cod. the fried coconut milk calamari has a beautiful crispiness and the distinct coconut milk can be tasted in the batter. the kitchen’s creativity in reinventing asian cuisine and incorporating global ingredients was impressive. on every plate there was an assortment of flavor combination that worked well with one another while also keeping the taste of the far east intact. to pair perfectly with their food is their decent drink list that consisted of an eclectic wine selection, imported beer, asian inflicted cocktail, and an assortment of sake. new york city is full of “modern asian” or “asian fusion” restaurant, which have its unique differences. this can cause some confusion on the plate which type really is. at carma, they are able to blend east and west cooking that produces a successful “asian fusion” cuisine. author ray denostaposted on 01/18/201701/20/2017categories asian, asian fusion, chinese, tapastags downtown, west village il pesce il pesce @ eataly downtown 101 liberty st new york, ny 10006 (212)897-2895 official site in less than ten years mega food market eataly has taken the world by storm, opening branches in europe, asia and the americas. currently eataly has set up shop in new york city and chicago, but soon, it will be expanding its reach in los angeles and boston. the summer of 2016 has marked its continuous expansion by opening a second location in downtown manhattan’s financial district. though not as big as the original one in the flatiron, it occupies a sizable square footage on the third floor of the brand new skyscrapers, 4 world trade center. along with the market, it boasts a wine bar, a coffee shop, a gelateria, and four restaurants that include another outlet of the sea food haven, il pesce. designed with counter seating in front of an open kitchen, il pesce also has a spacious dining area that is frequented by tourist, finance industry workers and battery park city residence. the space is filled with marble top tables paired with white washed wooden chairs, and floor-to-ceiling windows that look down on the world trade center memorial. a single menu covers both lunch and dinner consisting of antipasti, pasta and entrees, as well as raw items. for appetizers, the polpo-seared octopus with gigante beans, chicory, and pickled onion was a joy to eat. the dense octopus meat was easily chewed and flavorsome. the salmone marinato-house cured salmon with pickled peppers, radish, and cucumbers had a clean and distinctive cured taste. excellent al den te pasta dishes like the tagliatella al nero di seppia con cozze –house made squid ink tagliatelle with mussels, garlic, white wine, chili flakes, and parsley had a very good mild saltiness, and a strong deep sea presence. the casarecce con granchio – afeltra gragnano casarecce pasta with lump crab meat, braised leeks purée, chili flake, chives, and bread crumbs on the other hand, had hints of spiciness blended nicely with lumps of delicious crab meat. the main course of capesante alla piastra-seared scallops with purple potato, grapefruit, celery salad, and pancetta vinaigrette was terrific. the scallops were beautifully complemented with strong sour acidity. the razza-seared skate wing with roasted baby carrots, lemon, capers, and brown butter, where the skate was cooked in brown butter gave it a pleasant nuttiness. enhancing the fish was sour elements on the plate. tonno- seared yellow fin tuna with peperonata was a beautiful piece of tuna. it had wonderful seared texture and a tender reddish inner section. the tuna scrumptious flavor was fittingly accompanied by the peperonata’s sweetness. the fritto misto alla ligure-assorted fried seafood ligur-ian style was extremely fresh and delicately crispy. this was an oceanic delight to have. il pesce’s uncomplicated cooking produces dishes that are both appetizing and satisfying. the freshness of the seafood brightened with layers of acidity, sourness and hints of spiciness can be tasted in every plate. the casual atmosphere of the restaurant were matched with informal and friendly service. the staff has very good knowledge of the food and wine that it serves. in the last five years, new york city has witnessed the rise of gourmet food market with quality places to eat in them, and there’s no signs of slowing down as more openings are stated in the future. eataly was at the forefront of this movement when it opened in 2010. it’s newer and smaller downtown location have restaurants such as il pesce that are capable of delivering well-made food. vkfacebooktwittergoogle+pinterest author ray denostaposted on 10/26/201611/23/2016categories italian, sea foodstags downtown, financial district the nuaa the nuaa 1122 1st avenue new york, ny 10065 (212) 888-2899 official site the nuaa is a thai restaurant in the upper east side next to the famous dangerfield comedy club. the owner and chef is bangkok born pitipong bowornneeranar, a veteran of the new york city restaurant scene with over 20 years of experience working at different kitchens throughout the city. at the nuaa chef bowornneeranar serves modern thai fare prepared with a great deal of attention to details. the nuaa can’t be missed, with its red, wooden double doors along first avenue. a lounge area with its own seating and a bar welcomes guests as soon as they walk into the restaurant. toward the back is the dining room, decorated with detailed wood work, smooth dark table tops, coupled with matching armless leather padded chairs. covering the ceiling and illuminating the space are metal plates shaped in petals with light bulbs. the stylish interior is made for a venue that can be found in the meatpacking rather than the upper east side. though extensive the menu is not overwhelming. it’s broken down to soup/salad, starters, entrée’s and classic dishes. a cheaper prefix for $15 is available during lunch time with items that are also available during dinner. salad like the som tum-green papaya salad, dried shrimp, peanuts, bird-eye chili vinaigrette was tremendously fresh and crunchy. its vinaigrette dressing provided an extra depth of sourness and piquancy. sprinkle of dried shrimp added textures as well as some saltiness to the salad. for appetizers the khai lok khaey son-in-law fried quail eggs, black pepper brioche, crispy shallots, plum sugar-tamarind sauce, was a classic thai food that was reinvented at the restaurant by using quail eggs instead of regular eggs, and served on top of a brioche. the plum sugar-tamarind sauce sweet and sour elements were terrifically mixed with the savory quail eggs. larb pla yellow fin spicy tuna tartar, thai crispy taco, green herbs, red chili-kaffir lime vinaigrette, came in three delightful mini tacos with freshly chopped tuna. po pia tod crispy celery root-wild mushroom rolls, mixed vegetable, glass noodle, red holland pepper-tamarind sauce, were spring rolls with tasty vegetables stuffing. for entrée i chose the pla nueng steamed chilean sea bass, soya bean, tender cauliflower, ginger soy reduction. a wonderful steamed fish that had a dense yet tender texture and was asserted by its tangy sauce of ginger soy. an accompaniment of colorful cauliflowers and vegetables created a visually appealing plate that tastes as good as it looks. pla tod crispy skin whole branzino, caramelize cashew nut, green mango salad, spicy chili-lime vinaigrette was the most expensive item in the menu at $31. a whole branzino fried precisely to have the skin side extra crispy while the inner part was pleasingly firm. dipping sauce of spicy chili-lime vinaigrette provided an extra layer of flavor. the ka nom jeen colossal crab curry noodle fedelini, pickled mustard green, sweet basil was a bowl of noodles mixed with delicious crab meat covered in curry. this was a well balance dish where each ingredient worked together without overpowering one another.  gai yang kaffir lime infused cornish game hen 44 hours marinade, brussels sprouts, eggplant caviar nam prik.  the hen was cooked beautifully and packed with flavors. brussels sprout, eggplant and other vegetables was a pleasing addition to this dish. there were only two desserts on the menu, the white chocolate coconut mousse mango passion fruit, pandan jelly, coconut coated chiffon which had a blend of refreshing and fruity sweetness and the cream fraiche vanilla cheesecake walnut brittle, short bread, strawberry jam, jasmince cream was rich and sugary. both dish were good enough to end a meal on a sweet note. with an average price of $23 for the entrée the nuaa is a tad pricier for a thai restaurant that new yorkers are usually accustomed to but also reasonable by new york city standard. justifying these prices was the skillful cooking techniques that the kitchen displays. the successful mixtures of sweet, spicy and sour produce bold and intense flavors while having a strong emphasis on appearance. after a year between visits, the menu has changed with some of the dishes i had previously were no longer available. having been back to the nuaa a couple times in the last few months the food had remained particularly very good and the service, as always, pleasant and welcoming. the staff are always on point in addressing my needs and answering my questions. thai food is known to be one of new yorkers quintessential fare. the love for it created a buffet of thai restaurants in the five boroughs. the saturated market produces an even keel of terrific eateries, with some earning a michelin star like somtum der, pok pok, and uncle boons. the nuaa, on the other hand, not only impresses diners with their flavorsome thai food but also with its stylish interior and excellent service. vkfacebooktwittergoogle+pinterest author ray denostaposted on 09/28/201610/12/2016categories asian, modern, thaitags upper east side cheval blanc *** cheval blanc at grand hotel les trois rois blumenrain 8 ch-4001 basel, switzerland +41 61 260 50 07 official site having the headquarters of the two largest pharmaceutical company in the world, novartis and hoffman-la roche, basel is known as the world’s pharma capital. the city offers more than that, it has a well preserved old town and a dining scene that is underrated compared to other swiss cities like zurich and geneva.  when the restaurant, cheval blanc, received the coveted third michelin star last year, it single handedly put the city of basel in the global stage of gastronomy. in charged of the kitchen is german chef peter knogl who trained under three michelin starred chef heinz winkler at tantris in munich. chef knogl came to cheval blanc in 2007 and in a matter of months it received its first michelin star, the second one came a year later and finally the third star was awarded in 2015.  the restaurant also received 19 points from the gaultmillau and was voted as the 2015 best restaurant in a hotel in europe by the prix villegiature. chef knogl french haute cuisine with mediterranean and asian influence had earned him the title as the best chef in switzerland in 2011 and 2015. a la carte and two types of tasting menus for lunch and dinner are offered while special lunch set menus are also available. i had the longer tasting menu priced at chf 220. tasting menu: the meal began with an array of snacks starting with espuma jalapeno.  i was instructed to use the spoon and to start from the bottom where a piece of shrimp buried below a chilled jalapeño cream.  macaron/foie gras de canard, orange, garam masala had an airy texture with a touch of orange zest and spices that was in tune with the buttery foie gras. ragout de couteau de mer, chopped razor clams presented in its half shell had an abundance of deep maritime essence.  textures de champignons, peta negra, mushroom cream on top of crispy chip with some peta negra had a very good earthiness. these tasty small bites were a fantastic intro. the first course was kingfish, avocado, radish and miso. fresh and delicate kingfish had a sublime citric acidity. avocado puree and radish on the plate worked in harmony together with the fish to create vibrant flavors. next was langoustine, white asparagus and port. firmed and meaty langoustine sat  on top of beautifully poached white asparagus bathed in thick sauce with port wine. the sauce renders hints of sweetness that is infused into the langoustine which also had a hint of sour note in the background. third course was the filet of red mullet, crispy scales, saffron, black and vinaigrette of tomatoes. the mullet was cooked precisely to have a crispy skin side including the scales keeping the inner part moist and soft. enriching the fish was the sour acidity of the vivid yellow foam sauce.  continuing on was the main course of saddle of suckling lamb, flavored with sweet pepper and ginger. the juicy lamb had a deep scrumptious flavor that was asserted by the strong saltiness of the sauce which was made from its own juices.  other components gives the dish extra dimension of sweet and spicy. the cheese course was supposedly a selection of soft and hard cheeses from maitre antony in ferrette but instead i requested for an all swiss cheese. i was served with some excellent cheeses from different parts of the country with their own distinct pungency but with similar firm textures that are common with swiss cheese. before moving to the sweet course i was served a refreshing palate cleanser of pinacolada. that was followed by a pre-dessert of mango passion fruit, rice crispy and pannacotta which was a combination of tropical fruits. for dessert i was served composition of gariguette strawberries with lime cress. using special gariguette strawberries from france which has longer shape than common strawberry and has a sweet candy like taste it was prepared in different ways with varying textures and temperatures while keeping its natural taste. this was an excellent dessert.  to finally conclude the tasting were more sweets that include the mignardaise which was made up tiny pastries and the petite four which was a collection of swiss chocolates. chef knogl was in the kitchen on my visit and his standard of cooking reflected on this tasting menu. one after the other every plate in every course has a level of consistency that is inviting to the palate. each dish was light and has complex textures and taste prepared meticulously. there was a mixture of quality seasonal and foreign ingredients used exquisitely to create superb flavors combinations. their wine list is vast and comprised mostly from continental europe. i opted for the 110 chf wine pairing and made a special request to only have swiss wine.  the sommelier came through masterfully in choosing red and white wines from different regions of the country. the paring was in symphony and enhances each course in the tasting. the restaurant’s staff was properly trained and well verse. they were formal yet extremely pleasant and welcoming. service was restrained. the servers observed from a distant providing a senses of privacy and allowed me to focus and savor my food one bite at a time without too many intrusion. wine pairing: located in the middle of the old part of basel, cheval blanc is housed inside grand hotel le trois rois, one of the oldest hotels in europe and the most prestigious accommodation in the city. the restaurants interior is induced with class and a hush atmosphere. the dining room’s high ceilings with crystal chandeliers and tall windows overlooked the rhine. its clean white walls are decorated with oil paintings. a marble table serves as a centerpiece while the ten uniformed round tables covered in neatly pressed white cloth with each having its own candelabra are distanced properly from one another. paired with the tables were classic wooden purple velvet chairs. when a restaurant received plenty of accolades and is considered among the best in the country it sets high expectations. cheval blanc had exceeded mine and then more. it was perfection, chef knogl prepared a fantastic meal complimented with the finest swiss wines and a staff focus in providing superior hospitality. i had a complete dining experience well worth the third michelin star it received last year. covering all aspect of a top tier dining destination cheval blanc exemplifies swiss culinary excellence. vkfacebooktwittergoogle+pinterest author ray denostaposted on 08/17/201609/01/2016categories european, french, michelin star, traveltags basel, europe, switzerland kohaku *** kohaku 3-4 kagurazaka, shinjuku-ku tokyo, japan +81 3-5225-0807 paris, new york and hong kong, these three metropolis giants fall short to tokyo when it comes to the largest concentration of restaurants with michelin stars on the planet. last year, when the guide elevated the kohaku from two to three stars, it lifted the city’s record number of restaurants with three stars. it also made owner chef hideki ishikawa the most michelin starred japanese chef with a total of eight. running the kitchen at kohaku, chef ishikawa tapped his disciple koji koizumi who had worked with him for many years at his namesake restaurant ishikawa. kohaku resides along a small pedestrian only street in kaguraza, shinjuku-ku and within walking distance from its other sister restaurant ishikawa and ren. it has a modest exterior made from darkened bamboo sticks and a clean and simple interior adorned with natural wood. the restaurant is designed with a seven seat counter located by the entrance and a brightly lit dining room with uncovered tables, plain heavy padded chairs and floors covered in thick carpet. open only for dinner, kohaku offers a single kaiseki for 19000 yen. the meal started with steamed shrimp-shaped taro with white miso sauce. this was a bowl of white miso sauce with a floating ball of taro. the softened taro had plenty of starchiness infused with some nutty undertones. deep-fried horse-head fish and ginkgo nut, home blended salt was next. with only three components this simple dish was perfectly executed. the fish scale and skin was extra crispy while the rest was kept firmed but also tender. grilled black-throat sea perch on a sticky rice was prepared nagiri-style like sushi. the sea perch was grilled impeccably with excellent texture and a pleasing burnt taste. snow crab dumpling in clear soup was the following course. drenched in the subtleness of the clear soup, the dumplings distinct crab flavor shines brightly. the watery soup also provided moisture without mushing to the dumpling without softening it. i was then served filefish and its inner covered with chef’s secret jelly. in japan it was said that file fish is as good as fugu, but slightly cheaper and is often use as an alternative. this was definitely interesting and unique at the same time. the kaiseki continued with charcoaled-grilled spanish mackerel and knead lotus root, scattered sliced truffle. the mackerel had a nice charred outer layer as well as having a pleasant charcoal aroma. shaving of black truffles (which was not commonly used in japanese cooking) provided a touch of intense earthiness that worked perfectly with the mackerel. kinme snapper garnished shitake mushroom came after. the snapper was served sashimi style and was incredibly fresh. complementing the bright clean taste of the snapper was the smokiness of the shiitake mushroom.  just harvested bamboo shoot and prawn, soup of ground milt and shogoin turnip from kyoto was a bowl of thick lightly creamy soup filled with japanese delicacy, and had plenty of fascinating subtle flavors. for the rice course steamed rice with snow crab and queen crab roe, pickled vegetables and miso soup was served. like my previous dinner at ishikawa, chef kozuimi showed me a pot of rice with crab meat and covered in crab shell before mixing and presenting it in a smaller bowl. at this moment my appetite was satisfied from all the previous courses, and this filling blend of snow crab and rice erases any traces of hunger. accompanying the rice were a side of pickled vegetables and miso. then finally, dessert came in the form of caramel ice cream, rum mousse and jelly with fried tofu skin. this was not as sweet as i expected. it had some savory aspect with a tiny bite of alcohol that goes along with its cold element. fried tofu skin was cleverly used for added textures. though kohaku has very good wine list it has a better sake collection. prior to starting the meal i asked chef koizumi for a sake recommendation. he chose a bottle of cold sake that was on the dry side but wonderfully elevated each course. this particular kaiseki focuses on fish, seafoods and vegetables. red meat or any land proteins were nowhere to be found. the cooking was uncomplicated with modest flavors and only uses top notch seasonal ingredients. chef koizumi stayed within the boundaries of japanese taste profile while also adding some of his own touch of modernity. the japanese is known for delivering incredible hospitality which i had experienced at kohaku. when i was making the reservation i mentioned that i have a time constraint due to another engagement. what they did was simply unexpected. the restaurant opened half an hour early to allow me enough time to savor and enjoy my meal without being rushed. i made sure that i arrived on time and when i entered the restaurant, chef koji was waiting to welcome me at the counter.  for the next half an hour, the restaurant was all mine, and was one on one with the chef. the staff gave me their undivided attention, and even when it started to fill up the attentiveness did not falter. chef hideki ishikawa created kohaku to be the casual version of ishikawa. on my visit there was no indication of such. though there are some small similarities between the two each have their own individual identity. chef koizumi and the staff at kohaku are extremely capable in delivering a three star dining experience. vkfacebooktwittergoogle+pinterest author ray denostaposted on 08/03/201609/19/2016categories japanese, kaiseki, michelin star, traveltags asia, japan, tokyo l’atelier de joel robuchon ** l’atelier de joel robuchon 2f hillside, roppongi hills 6-10-1 roppongi, minato-ku tokyo, japan 106-0032 +81 3-5772-7500 official site in 2003, super star chef joel robuchon came out of retirement to launch the first l’atelier de joel robuchon in tokyo. the success led to outpost in major cities like london, paris, hong kong,  shanghai, singapore and will soon re-launch in new york. the concept of the l’ateliers dining style was inspired from the chef’s admiration of japanese dining. this typical setting is where the guest sits around the counter behind an open kitchen providing the front row seats to their meal. most of the meals consists of small plates which is an influence from spain’s notorious tapas. coincidentally, spain is where chef robuchon currently calls home. located in the upscale development of roppongi hills,  l’atelier de joel robuchon has earned two michelin stars. he ensures that this standard is kept by leaving it in the hands of japanese chef, kenichiro sekiya. chef robuchon expects nothing but the best as he maintains his accolades along a string of other venues in tokyo, all of which totals seven michelin stars. his taste for high quality does not end with the combining the styles of europe and asia into his dishes, his knack for class flows into the designs of his venues. l’atelier for one is designed with a long glossy dark mahogany counter that stretches the length of the space providing guests with a sense of ease and comfort. these warm tones are paired with high chairs with short back rest, accented with two top bar tables.  the interior color scheme is a theme of l’ateliers black and deep red branding. this particular location also houses, la boutique de joel robuchon, which is a pastry and bakery shop. the restaurant is open for lunch and dinner where one can find many set- menus to choose from. a popular choice is the a la carte, in which guests are able to design their meal from a large number of items in the menu. on the night of my visit i came with a dining companion and we each ordered a different set menu. we were thrilled to be able to sample multiple dishes. to start the meal, we had morsels of fried quinoa balls, very similar to what i had in the hong kong branch a week ago. then came the renowned l’ateliers breadbasket, a carb monger’s delight for sure. for the appetizer we had la betterave-beets and apple duo served with an herb salad and a green mustard sherbet. the distinctiveness of the beets was perfectly paired with the intensity of the green mustard sherbet. the cauliflower mousse served on snow crab with caviar had a wonderful consistency. its luxurious topping of caviar presented a deep salty undertones to this excellent dish. the soup courses like la châtaigne- chestnut cream soup with smoked bacon and celery had a lavish blend of creaminess. les ravioles-duck liver ravioli in a warm chicken broth, with herbs and spicy cream had a marriage of many savory flavors with just the right hint of herbal and spicy presence. for entrees, la pintade -roasted guinea fowl served with pastoral salad and natural gravy was roasted with fantastic crispiness. the inner part of the meat was moist and juicy. an accompaniment of the world famous robuchon mash potatoes was served with this dish. le chevreuil-roasted venison accompanied with stewed red cabbage, brown butter sauce, and venison had to be prepared with utmost love. the scrumptious venison meat seemed to have been painted with gorgeous colors that were indicative of its bursting flavors.  le black cod – black cod with yuzu daikon velouté, spice scented oil, was a beautiful tender piece of fish that had a bit of sweetness while also having a citrus and spicy notes. to top it off, the cheese course offered were intricately concocted of cheeses imported straight from france. i allowed my server to choose it for me, i was served with three types of cheese with different textures and pungency. the desserts that i had was the chocolate soufflé which was made to order. this chocolaty delight was served warm and had a soft spongy textures. el-andaluz -strawberry marinated with lime, tequila sherbet and tomato-strawberry coulis was fruity and cold that also had a noticeable refreshing tequila presence.  who wouldn’t want a tequila presence in everything, much less dessert? the service was interactive and relaxed. the well-trained staff in their black and red uniforms managed the restaurant guest that comprised of both foreigners and locals effortlessly. we had a french man served us through the whole dinner who had a friendly personality and conversed in perfect english. he was extremely helpful and honest when it came to his recommendations. the japanese servers that occasionally came to us were pleasant and tried their best to communicate. the different l’ateliers serves similar dishes all across the board, but the tokyo location on the other hand might have a slight edge from others due to the quality of ingredients that it uses. the dishes were not only presented with such class but the combination of taste and quality was effortlessly served, and of course, welcomed. i found that the dining at this restaurant was less of the upper class nature and approachable compared to the hong kong outpost (which have three michelin stars and the only other l’ateliers ive been to) where i dined a few days prior. this casual and yet interactive atmosphere at tokyo’s l’atelier de joel robuchon is quite enjoyable. vkfacebooktwittergoogle+pinterest author ray denostaposted on 07/20/201608/19/2016categories french, michelin star, modern, traveltags asia, japan, tokyo ishikawa *** ishikawa 5-37 kagurazaka, shinjuku-ku tokyo, japan +81 3-5225-0173 official site hideki ishikawa is rarely mentioned when it comes to the list of great chefs of japan. he has stayed under the radar in the cooking world but further investigation revealed that he is one of japan’s most decorated chefs. he currently has three restaurants with a total of eight michelin stars combined, more than any other japanese chefs. with two of his restaurants garnering three stars each, ishikawa holds that distinction with only handful of people. the headquarters of chef ishikawa’s star studded dining portfolio is his name sake restaurant the three michelin starred ishikawa in kagurazaka, shinjuku-ku where he leads the kitchen on a daily basis. the restaurant is on a small side street behind the bishamonten temple and has an unassuming façade of black wooden fences. there is a small japanese garden that’s noticeable before reaching the sliding door entrance of ishikawa. as soon as i walked in, there was a loud greeting from the chefs marking my arrival. inside there was a zen like atmosphere, the lights were dimmed and hushed throughout the space. the interior is designed with different chambers providing privacy and intimacy while dining. adjacent to the entrance in the front resides the counter with a smooth wooden top. it only seats seven guests and it is where i requested to be seated. ishikawa is only open during the evening and exclusively offers one kaiseki menu for 19000 yen. to start the kaiseki meal i was served the appetizer-monkfish liver, shrimp and shrimp, covered with egg yolk sauce. the monkfish liver had a fabulous creaminess that went well with the density of the shrimp.  adding extra richness to the dish was the thick egg yolk sauce covering both the monk liver and shrimp. deep-fried – silver pomfret, oba herbs and sliced lotus root, garnished with arrowhead followed after. thick lotus root fried in tempura style with tender fish filling had an incredible crispiness. salt and sauce garnishes that it came with gives the lotus root two different types of perspective. next was the soup-rice cake and leeks, soft-shelled turtle stock with a hint of yuzu citrus. there was plenty of bright subtlety in this clear soup while also having a lingering citrus acidity. that was followed by sashimi- sea bream and fresh sea urchin, garnished with fresh seaweed and japanese herbs, steamed abalone with stock jelly which arrived in three separate tableware. the sea bream sashimi was extremely fresh and light with a certain mildness. chef ishikawa personally buys sushi grade fish at the market. the sea urchin was enormously buttery while the steamed abalone covered in jelly had an attractive taste. the meal proceeded with charcoaled-grilled-congers eel and shrimp shaped taro. grilled wonderfully with charred outer layers that gave the eel a beautiful charcoal taste while having the inside soft and grainy. next was the delicacy-snow crab and simmered turnip. served cold was a tasty crab meat in magnificent lucid broth. for a small offering it was filled with some terrific flavors. then came the hot pot- thinly sliced japanese wagyu beef and seasonal vegetables which were filled with paper thin sliced of scrumptious wagyu beef in hot broth of vegetables. infused from the beef fat and fresh vegetables, the broth was packed with fantastic savory flavors and aromas. the steamed rice-steamed rice with black-throat seaperch, miso soup and pickeld vegetables. chef ishikawa presented me with a pot of rice with two large pieces of sea perch on top. he proceeded to mix it up before serving in a bowl. this was a very good and filling dish that would satisfy any one if one is still hungry after all the courses were served. there was plenty of rice left that i was asked if i would like to take it home. miso soup with tofu and mushroom and pickled vegetables accompanied this rice dish. for the sweet course the dessert-roasted soybean flour mouse, floating on soybeans soup was served. an interesting starchy dessert with a controlled amount of sweetness i myself liked. as to any ending on a kaiseiki, green matcha tea is served at the end to help with digestion.   the meal progressed in an order that was extremely pleasing to the palate and where the ingredients are the star of the show with some appearing twice in different plates. using ultra seasonal ingredients the chef was able to get their full potential. each course was consistent with subtle flavors, the cooking technique is simple, yet there are so much thought and detail put in them. this terrific kaiseki was further improved with the sake’s from the restaurants list. i left it to chef ishikawa what would be the appropriate pairings. the different types of sake that he chose and their own distinct intensity asserted the individual plate. there was a sense that i was coming to someone’s home when i came here. i was treated in a more personal level by chef ishikawa and his staff but at the same time their service was very proficient. the chef interacted with his guests at the counter and spoke enough english to converse with a foreigner like me. a show of nice gesture before starting the meal there was a printed menu in english with my name on it where i was sitting at the counter. throughout my meal the chef and his staff were engaging and chef ishikawa himself was involved in serving the food.  even at the end as i exited the restaurant chef ishikawa was waiting outside in the street to utter his goodbyes and see me through until i’m out of his sight. kaiseki is an elaborate japanese culinary masterpiece in which ishikawa exemplifies. at ishikawa i was treated with a terrific kaiseki meal that had a balance of taste, textures and colors. the kaiseki is chef ishikawa own expression of contemporary style of cooking blended with traditional methods of simplicity. as great as the food was at the restaurant the chef and staff hospitality was remarkable, they created an environment where i was able to enjoy all facets of dining. ishikawa is as good as any restaurant out there, a great destination dining that warrants to be on any food lovers list of places to visit in tokyo. vkfacebooktwittergoogle+pinterest author ray denostaposted on 06/08/201607/25/2016categories asian, contemporary, kaiseki, michelin star, traveltags asia, japan, tokyo pierre gagnaire ** pierre gagnaire at ana inetrcontinental tokyo 36 floor 1-12-33 akasaka, minato 1070052 tokyo, japan +81 3-3505-1111 official site in tokyo, french is a cuisine that is well represented. some may even argue that of the shear top quality of ingredients that japan produces, french food is slightly better here than anywhere else; even in france! the crème de la crème of french chefs have set up restaurants in this city, like the super star chef pierre gagnaire, who’s been in tokyo for quite some time now. he first opened pierre gagnaire a tokyo in aoyama back in 2005, before closing it three years later. in 2010 after a two year hiatus he returned to tokyo in partnership with the intercontinental hotel group to open pierre gagnaire at the ana intercontinental hotel in minato-ku. immediately the restaurant was awarded two michelin stars which it maintained ever since. executive chef yosuke akasaka leads the charge in this kitchen. he has worked with pierre gagnaire at his eponymous restaurant in paris and was also the head chef at the old tokyo location. occupying the 36th floor of the hotel, pierre gagnaire offers a fantastic view of the city and tokyo tower through its massive windows. in the afternoon, the restaurant has plenty of natural lights while at night the bright lights of tokyo serves as it’s the back drop. the spacious dining room has tables that were covered in neatly pressed linens, and they are distanced far apart enough from one another for a more intimate setting. comfortable royal purple velvet chairs and curved banquets with tall back rest were paired with the tables. wood panel walls adorned with beautiful artwork adds to the sophistication of the interior. there are many set menu options in addition to the a la carte. on my visit i had the “petit esprit de pierre gagnaire” for yen 22500, which consisted of five courses. a series of canapes  started the meal, beginning with roots vegetable soup:salpicon of botan shrimps and lotus chips. this soup was rich with wonderful flavors of root vegetables. it also had a little sourness that was palpable. sauerkraut in espuma, red cabbage and apricot salad, cubes gewurtzraminer was a cup of thick savory creaminess. buried underneath, was the apricot salad bursting with a unique musky sweetness. green brandade, petals of cod, thin slice of red/black radish was a salty dish, but with a nice light watery crunch coming from the radishes. it also offers a hint of bitterness that balanced out the salt. chaud-froid of chicken from nagoyakochin perfumed with tarragon, salmon eggs and campari yogurt sauce, is a creation in which each tiny piece of chicken was carefully selected, as they are usually the finest and priciest in japan. this type of chicken comes from nagoya and is an epitome of what a bite of luxury taste like. to cleanse the palate, there was a refreshing citrus champagne sorbet flavored with lime and frozen clementine. petit esprit de pierre gagnaire: the first course was the abalone slice and poached in shellfish broth-saffron braised turnips. excellent tender chewy abalone had a terrific apparent marine taste.  next was the brittany sole  roasted in sarawak pepper, small shrimp shimaebi seared with cognac galette of satoimo endive leaf. it had beautiful well rounded flavors with some spiciness. the sole has firm, yet soft textures. all the elements in the dish were in synch with each other. for the main course i was served the lamb saddle cooked in crepine perfumed with marjolaine flower, cauliflower puree and black garlic, green lentil gnocchi. scrumptious lamb meat was prepared with a lot of care and has plenty of flavors that were complimented greatly with other component on the plate such as the puree and the sauce. quelques dessert de pierre-gagnaire was a composition of different desserts served at the same time. this tantalizing platter was highlighted by the chocolate cake. the cake was rich, sweet with layers of different types of chocolate while the rest of the dessert was chilled, refreshing and fruity. the petit fours were enjoyable small bites of sweetness that ended this meal. the “petit esprit de pierre gagnaire” was a superb tasting menu. a fusion of french cooking technique and high standard japanese ingredients morphed together to create fascinating flavor profile. both small and large plate exhibits focus and details. the servings were adequate that left me satisfied rather than full. there was no set wine pairing, but the wine list is vast and was made up of primarily french wine from different regions of the country. the restaurant also had a decent wine by the glass offerings that were reasonably price. wanting red for this meal the sommelier recommendation of bordeaux pauillac was on point. the restaurant is very formal but with japanese sincere hospitality. the service was particularly attentive and faultless. english were spoken well that servers were able to explain each of the courses and answered my questions clearly. in the far east pierre gagnaire has a restaurant in tokyo, hong kong and seoul in addition to his others in europe. it was said by those that had visited all three the tokyo location is the better one. what separates it from the rest is the superior quality of ingredients that are being used, but also an extremely skilled chef in chef akasaka. the chef is very well capable in upholding pierre gagnaire cooking standard and mirrors the excellence of a living legend. vkfacebooktwittergoogle+pinterest author ray denostaposted on 05/11/201605/23/2016categories french, michelin star, modern, traveltags asia, japan, tokyo sushi yoshitake *** sushi yoshitake 3f, suzuryu bldg 8-7-19 ginza, chuo-ku tokyo, japan 104-0061 +81 3-6253-7331 official site reserving a top sushi restaurant in tokyo is a task in itself and some are just nearly impossible to get in. a lot of them require a concierge from the hotel where you’re staying to make the reservation and most of the time, using the same service provided by a premium credit card is not acceptable. for the three michelin starred, sushi yoshitake in ginza, there were no exceptions and i had to go through the same concierge process. sushi yoshitake is one of the only three sushiya in tokyo to receive the maximum rating from the guide, and is regarded amongst the top sushi restaurants in tokyo. the restaurant received three stars in 2012 when it was first featured in the michelin guide. this was an incredible accomplishment by chef and owner masahiro yoshitake. soon after, he opened a sister restaurant called sushi shikon in hong kong. sushi shikon debuted with two stars in 2013 and earned its third star just a year later. having two restaurants dubbed with three michelin stars simultaneously is a rare achievement for any chef. this is an honor that chef yoshitake shares with only a handful of other chefs in the world. sushi yoshitake is on the third floor of a nondescript building on a side street. the place is small, clean and serene. it has a smooth natural finish counter made from a single slab of wood that only seats seven patrons. behind the unique counter is where chef yoshitake does his magic along with his two other chefs. they wait patiently until all the guests on the reservation list arrive before they begin preparing for the meal. there is only one omakase choice for 24000 yen. it is served daily for two evening seating; one at 6pm and the other at 9pm. the omakase started with a series of appetizers that began with steamed egg custard with puffer fish soft roe. a seasonal japanese delicacy with its nice eggy and custard features combined to create an interesting unique taste. next was today’s sashimi, fresh cuts of rockfish. with the skin side charred it added some nice textures and burnt taste to the fish natural flavors. the next dish was tender octopus, braised in sweet sauce, the octopus meat was firm yet tender that requires very minimal effort to breakdown. the sauce coated the octopus with color and some sweetness. steamed abalone, liver sauce was the restaurant’s signature dish. the steamed abalone had several good textures, but the highlight of this dish was the sauce from the abalone liver. i could only describe the creaminess as heavenly as it takes your palette into this wonderful experience of flavors. dipping the abalone in the sauces enhances it. after finishing the abalone, the chef added sushi rice to what’s left of the sauce and i was instructed to mix them together. the mixture produces another divine savory aspect to the sauce, not to mention a whole new dish in itself.  i was then served grilled tilefish, perfectly grilled it was moist and tender while the skin was particularly crispy. also on the plate was a half sliced japanese lime, and by squeezing a few drops the mild taste of the tilefish is enhance. to follow was steamed clam with sake and canola flower. sliced clams soaked in sake and covered with green vegetables (similar to a broccoli stem) had a good subtle poise of bitterness and also a light floral oiliness. this was the last of the small dishes and marks the end of the first half of the omakase. the sushi part of the omakase began with ika – squid, a fine piece of squid had smooth and chewy textures. tai- sea bream followed after, its slightly sweet and delicate taste were well balanced. i was then served yellow tail which was completely off the menu. the flavors combined were absolutely delightful and just downright tantalizing. now the good stuff, chu toro-medium fatty tuna, it had terrific equilibrium of delicious fattiness. o toro-fatty tuna on the other hand just melts in your mouth. tremendously soft and fatty that was sublime. kohada-gizzard shad, though also rich as the previous pieces, it has an oily content with a compress taste. akgai-ark shell, had a clean ocean presence as well as having a tiny sourness in to it. kuruma ebi- prawn came after, poached in a way that gave the shrimp a nice density that is tender at the same time. uni-sea urchin was enormously buttery and amazingly delicious. anago-sea eel, dashed with sweet soy sauces gives the eel’s grainy texture a wonderful sweetness. next was tamaki- tuna hand roll, crunchy seaweed stuffed with sushi rice and tuna. chef yoshitake used a lean tuna meat in this light and yet satisfying roll. tamago-egg custard was perfectly done with cotton like softness and a delicate taste of sweet eggs. to end the omakase was owan-today soup which was a miso soup. this was a cloudier version with strong seafood infused flavors. enticed after seeing other guest ordered an additional maki roll i too requested for one which chef yoshitake pleasantly obliged. he used similar cut of tuna with the one used in the “tamaki” to make six filling pieces. this omakase was nothing short of outstanding. the hot and cold plates were terrific. the abalone liver sauce was exquisite and one the best dishes i’ve ever had. the sushi was on another level of excellence. every fish and seafood was extremely fresh and clean. the rice held tightly together and renders a fabulous sour vinegar taste, providing an umami explosion in the palate. i let chef yoshitake choose the sake for me as the restaurant offers a range of reasonably price bottles as well as pricier wines. he picked three kind of sake in different temperatures and came in different type of carafes. all three were on point and went very well in the stages of the omakase. with only seven guests at a time, the staff were able to give us their undivided attention. the service was friendly and authentic. a young japanese man dressed immaculately in two piece suit assisted the guests while chef yoshitake and two of his assistant interact and prepare the meal behind the counter. chef yoshitake spent time living in new york with his wife explaining the western friendly attitude towards foreigners at the restaurant. as the night went on, and the omakase coming to a close, the atmosphere became more relax and engaging. the few local diners that were left started a conversation with me and soon chef yoshitake joined in. chef yoshitake performs all dining phases at the restaurant. he does the slicing, rice cooking and the sushi making. he only uses the finest seasonal ingredients available that he procures directly from his distributor rather than from the market. he serves edomae style sushi that is less traditional compare to other top sushiya in tokyo. his sushi preparation and cuts are precisely made to be a perfect marriage with the flavor profile of his rice. his curing methods provide an extra depth of taste. even with another world class restaurant chef yoshitake can be found behind the counter at sushi yoshitake at any day of the week. he consistently maintains the standard of the restaurants to stay on top in a city full of great suhiyas. vkfacebooktwittergoogle+pinterest author ray denostaposted on 04/27/201608/16/2016categories asian, japanese, michelin star, sushi, traveltags asia, japan, tokyo ryugin *** ryugin 7-17-24 roppongi, minato tokyo, japan 106 0032 +81 3-3423-8006 official site it is the uncompromising standard of the japanese culture of using only the finest ingredients in their culinary master pieces that has produced world renowned restaurants biggest names in the culinary world. japan is booming with multitudes of up and coming places to wine and dine. tokyo, the capital, is not only the gastronomic epicenter of the nation, but also in the world. the city has more michelin stars than anywhere else on this planet, and holds the record with thirteen restaurants awarded the three-star status. one particular three star restaurant that piqued my interest was ryugin in roppongi. the restaurant opened in 2003 by a very talented chef, seiji yamamoto, who previously spent eleven years at the ultra-traditional  aoyagi in tokyo. ryugin received two stars in 2009 from the tokyo’s michelin guides inaugural edition and then the third star in 2010 which it has maintained since. regarded among the top dining destination the restaurant is constantly included in the world’s 50 best restaurants and in asia’s 50 best. japanese restaurants require guests to be on time when it comes to their reservation and many do not have a waiting area for those arriving early. ryugin is different, when i arrived about ten minutes early i was escorted to a second floor waiting area, also known as their tea room. the cozy room had a live owl enclosed behind the bar. when my table was ready the hostess led me to a quiet dining room with no windows. the atmosphere was nothing short of serene. a thick black cloth covered the table and chairs with wooden backrests were surprisingly comfortable. the space is small, with only eighteen seats, and has a separate private room with its own sliding door. like many japanese three michelin starred restaurants in tokyo, this lacks the opulence interior that their western counterparts have. only open during dinner service, ryugin offers a keiseki menu at yen 27000(a shorter version for yen 21000 also available only after 9 pm). “beginning with a variety of sensation. seasonality, aroma, temperature, texture and assemblage” was the appetizer course which started the meal. it came in two parts, first was the cod milt, turnip yuzu. this bowl of japanese delicacy had an interesting custard like texture. the milt’s richness was complemented well by the yuzu tea zest that serves as the broth. the second was a salad, surf clams, assorted vegetables and dried sea cucumber. the mildness of the clams where fittingly mixed with wonderful vegetables. dried sea cucumbers were added to give the dish some crunch. the next course was “longing for the moment, winter story. bathing hotpot”matsuba crab and seiko crab. this was a flavorful hot pot with two delicious type of crab meat. served on a separate plate was a crab claw with exposed meat, i was instructed by my server to dip it in the hot pot for the meat to absorb the crab infused broth. extremely fresh bonito, red rock fish and squid sashimi makes up the “sashimi: a message from the coast of japan. richness of the sea, tidal current” ocean delicacy displayed in 3 plates. this seafood pleasure had an assortment of features, like the vibrant reddish meat of the bonito which has a unique taste while the red rock fish was full of beautiful fatty flavors. the squid on the other hand had a slight sweetness that went along with the rubbery textures. that was followed by “binchotan- a powerful scent of charcoal grill” grilled sea pech seasoned with assortment of chilli powder and sprinkled chestnut . the sea perch was grilled elegantly maintaining its delicateness. chestnuts and other herbs not only gave the fish an additional crust, but also exuded an appealing fragrance. giving this course a different aspect was shark fin fried tempura style with shiso leaf and uni, a terrific crispiness which had excellent flavors that included some slight herbal notes. then came “what’s inside once you open the lid… a sense of relaxation” “goemon tofu” “sprinkled chestnut”. the attributes were very much akin to tofu, but more refined and of greater quality. chestnuts added texture and also provided the tofu its distinct sweetness. the meal continued on with the “grace of the hometown as ambassador of kagawa’s heritage” famous sanuki olive beef with small balls, a tribute to the prefecture of kagawa, home to olives and high quality beef called sanuki that had been fed part of olives. this outstanding dish was prepared by smoking the beef in olives, giving the gorgeous meat an extra touch of smoky olive flavor. there was a side of olive salt which was interesting and quail eggs which was unexpectedly good when eaten with the beef.a rice dish towards the end followed by a soup was the typical order in a keiseki meal. it was combined in “the land of rice plant. pleasure of eating off the same trencher “new rice”.sea urchin rice. national flower of japan “chrysanthemum” soup. served on a round wooden tray was a rice bowl topped with decadent hokkaido sea urchin and a bowl of miso soup. the soup had a clear and clean taste. for visual appeal and aesthetic, in the soup was a piece of tofu that was methodically cut in a shape of chrysanthemum, homage to japan’s national flower. moving on, the pre desert course was a mouthful to read off the menu, but did not disappoint. the “lusciousness. coolness, warmth, playful spirits, nostalgia and temptation” sunshine filtering through foliage, mandarin sanshou definitely lived up to its name. on the plate was a perfectly peeled mandarin with black tea ice cream and sprinkled with sanshou. it has a nice contrast of spiciness and sour sweet the small cubes of japanese cheese were spread throughout balancing the sweetness of the sauce made from wasanbon. this was a simple dish but with a lot of complexity. for dessert, oryzae “national fungus” pride of japan. hot sake and cold sake sweet flavors . an inventive method in creating a soufflé made from sake. the soufflé had an airy texture was served warm where the sake could be profoundly recognized, the same can be said about the ice cream. there was a good sweetness in both while also having a slight bitterness. chef yamamoto showcased the versatility of sake by using sake as the main component of a sweet dish was a stroke of genius. finally ending the meal was a fantastic bowl of matcha tea. every plate of each course in this kaiseki menu is chef’s yamamoto reflection of the agricultural richness of japan. the flavor profiles are strictly japanese, subtle and minimalist but prepared with modern techniques. there was a high standard of cooking and creativity shown. the quality of ingredients is second to none as they only use the finest seasonal ingredients that were sourced locally and throughout japan. from the food preparation to kitchenware all the way to the sequences of dishes that follows the traditional kaiseki there were many intricate details that were executed with precision. accompanying beverage pairing, consisting of eight glasses of european wines and sakes were paired brilliantly.  each drink brought a different dimension of taste at the end of every bite. wine pairing: throughout my meal i was served by an english speaking staff who also handled a large majority of foreign guests that were dining during my visit. its japanese counterpart was equally pleasant and tried their best to communicate at a rare time when they were the ones that brought my food. service was focused yet at the same time approachable with a willingness to engage in quick conversation without taking too much of the guests time. on my way out i was handed a parting gift, a bottle containing water from mount fuji. before reaching the exit chef yamamoto came out hurriedly to say his goodbye, thanking me and to see me out the door. the chef and the staff at ryugin exemplify the humbleness of japanese hospitality. many self-proclaimed amazing restaurants rely on their aesthetics for measure, but the great ones will always rely on the food they serve. authentic gems such as new york’s eleven madison park, peru’s central and italy’s osteria francescana, all serve muti-course menus that tell tales of their roots. chef yamamoto’s creations are grounded by his culture, and yet his ability to embrace the modernity that surrounds him, and express this fusion into his ingredients, has garnered him many praises. his accomplishments throughout the years created a mini restaurant empire that includes the two michelin starred tenku ryugin in hong kong and syoun ryugin in taipei. his devolution still lies in tokyo where he continues to run the kitchen. with a plethora of great places to eat in tokyo it was very difficult to choose one, but without the journey of trying many other places, i wouldn’t have experience the magic of ryugin. it has left an incredible impression on me, and will consider my dining experience there one of the most unique and unforgettable. vkfacebooktwittergoogle+pinterest author ray denostaposted on 04/20/201608/16/2016categories creative, japanese, kaiseki, michelin star, modern, traveltags asia, japan, tokyo posts navigation page 1 page 2 … page 19 next page follow us!subscribe 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