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  • Cuisines
    •         - Fine Dining
    •         - Cafes
    •         - Japanese
    •         - Modern Australian
    •         - Thai
    •         - Italian
    •         - Nine Caesars
    •         - Eight Caesars
  • Australia
    •         - New South Wales
    •         - Victoria
    •         - Tasmania
    •         - South Australia
    •         - Northern Territory
    •         - Queensland
  • Asia
    •         - Japan
    •         - Hong Kong
    •         - China
    •         - South Korea
  • Americas
  • Travel
  • About Me
  • Disclaimers and Policies
    •         - Media Policy
    •         - Invitations Disclaimer
    •         - Affiliate Marketing Policy
    •         - Privacy Policy
    •         - How I Score

Tag Archives: Zaiyu Hasegawa

Den Tokyo

Restaurant Den 傳 | Jingumae, Tokyo, Japan

May 26, 2018Eight Caesars, Japan, Restaurant Reviews2018, Expensive, Fine Dining, Food, Jimbocho Den, Kaiseki, Zaiyu Hasegawa

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I'm Still Hungry - A Food & Travel Blog by Michael Shen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Based on the work at https://imstillhungry.net

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Instagram post 2151427403338410095_38107218 Butterflied scarlet prawn w/nori butter, lightly-seared 5-day aged imperador w/blood orange & mandarin kosho, Moreton Bay bug chawanmushi, scampi dashi soumen, shiso strawberry sorbet w/umeshu gel, white uni choux puff w/creme fraiche, and a yuzu milk mandarin monaka w/yuzu marmalade. . Other than the imperador which was quite lacking in flavour, it's a rattling of words that may as well be a verse in the song of my life. #ISH_SushiE
Instagram post 2150701028511869438_38107218 Sheesh, that was fast: when I first caught word of Sushi E's not-quite-sushi-not-quite-kaiseki omakase back in July, successive bookings could be made with as little as two weeks' notice. Now? Well, they're booked out till end-2019. . Supply and Demand, thou art a heartless b*tch. #ISH_SushiE
Instagram post 2149978531328127925_38107218 Fine dining technique, Southeast Asian heritage, and an appreciation of what's local: the three strata of Sunda's philosophical bedrock. I have so little time to spend on restaurant-specific blog posts these days but venues like Sunda deserve every last bit of the effort. New post is up in all the usual places! #ISH_Sunda #ISH_Melbourne
Instagram post 2149252741304950405_38107218 Hot, spicy, numbing, and satisfying in a way few other dishes are. It's taken me long enough to have my first taste of malatang outside China. It's not as I remember it, but it's good enough that I don't miss not being in Sichuan for it. In fact, so so good. I got an 853gm bowl (before soup) and finished everything - soup included. Typical me. 😏 #ISH_Malatang
Instagram post 2147854953786693831_38107218 A couple more dishes from @editionroasters: bacon dashi udon w/onsen egg & pork crackling; and spiced eggs w/puffed grains. The former, light and invigorating - just like how the Japanese would do; the latter, a fair toss of the salt shaker, mate (sorry K.Rudd). According to staff, this must have been an accident as it's one of the more popular dishes - I'll give it the benefit of the doubt. Regardless, an interesting dish that thinks different. #ISH_Edition
Instagram post 2147126364367947386_38107218 It's been almost exactly one year (one year and six days, to be exact!) since I last visited @editionroasters. It's good to see the cafe's bones remain strong: dark & moody vibes, Japanese-Scandi influenced cafe fare, and restaurant-level techniques. For that reason, it's still the kind of place I recommend to people looking for something beyond the archetypal Sydney cafe. . DIY sushi tacos? Sure, why not. The rice needed to be a bit firmer, but this was an otherwise fun and whimsical breakfast dish. Props to the healthy serving of seafood. . BTW, anyone else's IG been updated to allow dark mode? It looks epic - the dark framing really brings out the pop of photos! (check IG stories for a look). #ISH_Edition
Instagram post 2146387103104449826_38107218 It can be so refreshing to be behind the times. Case in point: no line whatsoever at The Alley. . I'm not obsessed with milk tea, so I'm not one to queue for any of it. That's not a swipe against The Alley either - they produced a perfectly serviceable cup. I can certainly see myself going back: like the incoming summer heat, it is...inevitable. #ISH_TheAlley
Instagram post 2146056597611487899_38107218 Wow. It was my first visit to Monkey's Corner this year, so it's appropriate that it was to see out the last of the truffle season with two of my favourite dishes from the small bar (you know what it is). Talk about a return to form - on my part. . Fortunately, despite @arnoldpo not being in the kitchen any more (who can blame him, the boy's got a boy to raise!), I'm surprised the quality is still more or less the same. There's every chance it could suffer - and others have told me of experiences to that point (and I believe them); for now, I'm glad it's yet to happen to me. Fingers crossed for ever more inventive, delicious fare to come. #ISH_MonkeysCorner
Instagram post 2144934902603512550_38107218 My favourite pastry from @tini.artisanbakehouse is the brioche. Tearing into this - quite literally - was a delight. There's a case of butter pooling at certain spots which meant it's not consistently buttery, but the baseline level of heart-rending grease is high to begin with, and the staff offering to toast this one prior to consumption is underrated. My picks? Brioche, then pain au chocolate, then the croissants. But really, any of them will scratch the pastry itch. Heh #ISH_TiniArtisanBakehouse
Instagram post 2144211583243831706_38107218 There's a new bakery in town and as per its namesake, it's barely bigger than my car. But @tini.artisanbakehouse is clearly an example of big things coming in small packages, and when it's the @koidb team behind it, you know it will be a step up from the get-go. . Having tried 5 of the pastries, I can say that it's a very respectable entry to Sydney's viennoiserie scene, and I'd be surprised if there were a better one in close proximity (for the record, Brickfields is the closest bakery I consider excellent). While the pastries aren't baked onsite (the space simply won't allow it), props to the staff offering to toast certain pastries if eating in. . Pictured is the truffle croissant w/salted caramel & hazelnut praline. It's no longer available for obvious reasons, but given that every flavour other than the Matcha Rose will be rotating in and out based on the whims of the baking team, there's every reason to return. #ISH_TiniArtisanBakehouse
Instagram post 2142037187062172024_38107218 As someone who prefers to keep the focus on food no matter the pomp or pageantry of the underlying restaurant, 'exciting' is an adjective that's rarely trotted out. And yet, for Orana's 5-week residency at the old Longrain site in Sydney - the biggest pop-up of the near, no doubt - exciting is the only word that appropriately captured the experience. Or should I say, experiences? . I'm going to go out on a limb and assume that you know pretty much everything there is to know about eating at the Best Restaurant in Australia (by various publications, no less). And if not, my blog post isn't far away: @zonfrillo's utter devotion to native Australian ingredients, spearheading - possibly redefining - a new wave of true 'Modern Australian', and of course, his unwavering quest to push forward the culinary ways of Australia's first people through the Orana Foundation. . Having visited the Adelaide institution twice - both excellent - Orana had set itself a high bar for its Sydney iteration. In the end, there was clearly nothing to fear: while the Adelaide experience wasn't short of a compliment, they really outdid themselves with Sydney - just check out the dining room near the end of this set! More courses, more deliciousness, and perhaps the most beautiful dining room I've seen in a long time - and it didn't need to rely on panoramic views of some beach, harbour, or *cough* coathanger. Sure, it was more expensive too - nearly 50% more in fact - but you know it's money well spent when you go a second time in nearly as many weeks. I did say exciting; however, I'm kinda glad for my wallet that they didn't stick around. Hah. . Specific dish descriptions can be found in my story highlight on my profile page. #ISH_Orana
Instagram post 2141344779211198781_38107218 As someone who prefers to keep the focus on food no matter the pomp or pageantry of the underlying restaurant, 'exciting' is an adjective that's rarely trotted out. And yet, for Orana's 5-week residency at the old Longrain site in Sydney - the biggest pop-up of the near, no doubt - exciting is the only word that appropriately captured the experience. Or should I say, experiences? . I'm going to go out on a limb and assume that you know pretty much everything there is to know about eating at the Best Restaurant in Australia (by various publications, no less). And if not, my blog post isn't far away: @zonfrillo's utter devotion to native Australian ingredients, spearheading - possibly redefining - a new wave of true 'Modern Australian', and of course, his unwavering quest to push forward the culinary ways of Australia's first people through the Orana Foundation. . Having visited the Adelaide institution twice - both excellent - Orana had set itself a high bar for its Sydney iteration. In the end, there was clearly nothing to fear: while the Adelaide experience wasn't short of a compliment, they really outdid themselves with Sydney. More courses, more deliciousness, and perhaps the most beautiful dining room I've seen in a long time - and it didn't need to rely on panoramic views of some beach, harbour, or *cough* coathanger. Sure, it was more expensive too - nearly 50% more in fact - but you know it's money well spent when you go a second time in nearly as many weeks. I did say exciting; however, I'm kinda glad for my wallet that they didn't stick around. Hah. . Specific dish descriptions can be found in my story highlight on my profile page. #ISH_Orana
Instagram post 2140583122017022353_38107218 Still the best 🍣 this side of the hemisphere...probably 😉 #ISH_Sokyo
Instagram post 2139863354821836534_38107218 Tajima, truffle, black sesame. @sano3sushi could serve just sushi and it would still be booked out for months, but as this marvel and yesterday's photos show, the appetisers and other non-sushi interjections bring the Sokyo Omakase experience to an unparalleled level. #ISH_Sokyo
Instagram post 2139135421014532010_38107218 An abalone 'burger' with toro, TAS sea urchin, caviar & sea grapes. I know I often describe @sano3sushi's creations as 'one of the best things I've had' in the many visits I've paid to this one-of-a-kind omakase, but that's what happens when the bar keeps getting raised. And that's not to mention all the other innovative dishes (swipe right) that he crafts, seemingly without a creative dead end in sight. . This is why after sixteen visits in, sitting at Sokyo's sushi counter can still feel like a first-time visit. 凄い! #ISH_Sokyo
Instagram post 2136968452937062279_38107218 This is a similar shot to the first one I posted on Maitland, but its bucolic beauty deserves the double take. I won't oversell it: it's not a substitute for the Hunter Wine Region, nor Newcastle - so if you had plans to visit either, I'm not going to try and convince you otherwise. . All the same, the Gateway to the Hunter's charms are its own, and at a 40min drive, a detour isn't onerous. If you ever do decide to drive up for a weekend living in the slow lane, you won't be disappointed. Thanks again to @destination_nsw for the eye-opening experience! #ISH_Travel #ISH_Maitland #MyMaitland #sponsored
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I'm Still Hungry - A Food & Travel Blog by Michael Shen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. Based on the work at https://imstillhungry.net