Calling a restaurant "the best in the world" or awarding it with one, two or
three stars is a very Western notion. If you ask any
well travelled foodie ( including me ) what is the best sushi shop in
Tokyo, she would mention Sushi Saito, Sukiyabashi Jiro or other sushiyas which have 2 or 3 Michelin stars. If you ask that a Tokyoite, she would probably
laugh or look puzzled.
If you don’t read at least a little bit of hiragana, you might look for the Suzuryu building for a long time. Like many high end restaurants in Tokyo’s Ginza, Sushi Yoshitake (3F, Suzuryu Building, 8-7-19 Ginza Chuo-ku
Tokyo,tel. 03-6253-7331) is located in an ordinary office building, on an ordinary floor with an ordinary entrance.
This is the knife chef Jun Yukimura (Azabu Yukimura, 3* , Tokyo) uses , particularly for shearing pike eels (hamo) bones. The knife comes from Aritsugu, a 450 year old producer from Kyoto, who originally produced swords for samurais. When I asked to hold it, I felt I was holding danger - the knife is very very sharp!
Maybe Ibiza is known for it's crazy nightclubs and for it's afterparties after parties , but you can also find beautiful,authentic places with charming beaches and delicious food. You might be lost when driving to some of them but these restaurants are definitely worth the trip....
For somebody who tends to daydream, Copenhagen can be a dangerous place. I was almost hit by a woman riding a bicycle while walking with my dear Danish friend from the train station to Soelleroed Kro.* But how can you not daydream in Holte,a charming little town located in the North of the Danish capital ? After a short walk down the road across the forest you find yourself in a peaceful village with one Michelin star (but worth at least two,I would even give three) Soelleroed Kro restaurant just in front of the church.
Usually I don't like posting nasty posts and I really respect the hard job chefs are doing, but you don't come here to read my sweet lies, don't you? One Michelin star Relae is considered one of the hottest restaurants in Copenhagen. Nothing surprising about that- it's chef and most of it's team have worked at Noma at some point of their careers... When I was there ( the night before MAD symposium ) , the place was full of foreign chefs, journalists and foodies and as I understood, getting a reservation at Relae is pretty hard these days .
Two green olives hanging from a branch of a well manicured olive tree... Beautiful, poetic and unexpected as the naturally bitter olives are covered in a thin layer of sweet crunchy caramel and filled with salted anchovies. When I travel alone I usually dine quite early, but as we all know this doesn't work in Spain. Even if I arrived at El Celler de Can Roca at 8 pm, the service started at 9. Thus, I had plenty of time to observe and discover the place. Maybe that particular residential Girona area is unassuming(the town is around 100 km from Barcelona), once you cross the doorstep of the restaurant, you find yourself in an oasis of elegance and peace. Chic, sleek and zen- something you would expect at a three Michelin restaurant which is also considered the second best in the world.