Gourmet Journeys Through Japan and Around the World.
Dining at Le Duc is an unassuming experience, much like eating at a family restaurant you have been going to your whole life, only with more elegant cooking that will change your perception on how fish and seafood are best savoured. A Foodume favourite in Paris.
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Chefs like Alain Passard may not cash in on the latest dining trends, employ intricate molecular gastronomy science or use the fanciest ingredients in abundance, but they embody the most important thing in their pursuit of culinary perfection: cooking with a lot of heart, passion and soul.
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Chef Zaiyu Hasegawa’s playful interpretation of classical Japanese cuisine at his restaurant, Den, is celebrated as the front-runner of modern kaiseki in Tokyo. For the lack of a better phrase, a meal at Den is one of good vibes only.
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Chef Arguinzoniz’s shokunin-like approach to ingredients and wood-fired grilling is worth the most arduous of journeys. Our meal here made us reconsider the way we look at the flavour potential of vegetables and seafood, and how sometimes simple is best.
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Unlike what you would typically expect of flagship restaurants in luxury hotels, Andaz Tavern’s menu echoes a down-to-earth approach, featuring locally and regionally sourced produce cooked with the customer’s heart and soul in mind. It draws inspiration from classic European homestyle dishes that many can identify with – from Italian-style risottos to French duck leg confit and beef bourguignon – and shakes things up with Japanese influences in cooking and aesthetics.
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Standouts: Tuna tossaki roll, amazing otsumami and high quality maguro nigiri
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Nestled within a basement corner of the Minami-Aoyama residential district in Tokyo is Tempura master Kazuhito Motoyoshi’s playground for deep-fried artistry, the one Michelin-starred Tempura Motoyoshi restaurant.
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