eye

pegado al mercado...el sushi mas fresco

eye lo descubrió en febrero de 2013

For the world's freshest sushi, look no further than the world's largest fish market. Tokyo's Central Wholesale Market, also known as the Tsukiji Fish Market, handles roughly 3,000 tons—and more than 450 varieties—of fish a day. Early morning is prime time to taste the fish fresh off the boat, plane, or train. There are two sushi counters that are considered not just the market's top spots but among the best in all of Tokyo: Sushi-Dai is more widely known than Daiwa Sushi, but you can't go wrong at either sardine-size place, assuming you're willing to wait the better part of an hour in line. Everything from anago to uni is lovingly sliced and served straight to you, piece by delicate piece, from the counterman's chopsticks. It's a boisterous, jammed spot at the counter for some of the tastiest, freshest fish you will ever eat in your life

Read More epicurious.com/articlesguides/diningtravel/restaurants/topfiveto...

listas: ASIA_japón, beber, comer

last cooooooool

eye lo descubrió en marzo de 2013

listas: EUROPA_escandinavia, a probar o visitar, beber, comer, diseño

muy rico

aunque el local no me gustó demasiado arquitectónicamente...o decorativamente...(si, esa es la clave, sobra decoración y falta arquitectura, que NO es lo mismo)...el lugar me conquistó por mi parte más exigente, el estómago.
Cenamos muy muy bien, todo en su punto y rico.
Y el servicio muy atento.

listas: beber, cerca de casa, comer

eye lo descubrió en marzo de 2013

Pues muy bien muy contenido de precio mucho amor muchas ganas muy jugoso muy rico mucha vida a sitios como este!

Tel 913 104 558
Web: elpinchopote.com
Email: contacto@elpinchopote.com
Horario: Lunes a Sabado
Cierre: 8.30 -16:00 / 20:00 a 0:00

listas: beber, cerca de casa, comer, low cost

etiquetas: comer bien

el mejor

Actualizado marzo 2013
Una pena, un desastre el arreglo del local...ha perdido personalidad y lo nuevo está hecho sin talento ninguno...
Pero el bocadillo de tortilla de antxoas....dios mio...lo traen recién hecho, con pan recién mojando el jugo tortilloso cremoso caliente que te quemas pero corre que no puedes parar de quemarte morirte gritar de gusto no hay nada igual nada comparable y obligatorio para todos el cielo debe estar lleno de tortillas de antxoa bergaras...

Anterior:
sin duda el mejor de donosti‚ y he recorrido unos cuantos desde hace años.
está en gros pero merece la pena. Julio Medem es asiduo.
he vuelto a estar hace unos dias y casi lloro de emoción...pedi un modesto bocadillo de tortilla de anchoas...anchoas fritas deshechas jugosas en el huevo en pan crujiente empapandose, caliente que quemaba pero no podía parar, que perfección, que maravilla, sencillamente sublime!!!!!

pedid, pedid este bocadillo...y lo contais aqui

listas: ESPAÑA_pais vasco y alrededores, beber, comer, contemplar, snif

etiquetas: bocadillo tortilla antxoa, pintxos, sublime, tortillas

eye lo descubrió en febrero de 2013

81-3-5568-4411
is a favorite of the artist Takashi Murakami. One bite of the premium grade fish and perfectly textured rice, prepared by the 35-year-old sushi chef and owner, Shinji Kanesaka, makes it clear why. Dinner for two without drinks, is 20,000 yen.

listas: ASIA_japón, beber, comer

eye lo descubrió en febrero de 2013

is a lively restaurant in a small house at the end of a stone footpath. It serves nouvelle delicacies like grilled Japanese yam and yolk with bonito flakes (630 yen, $5.15 at 124 yen to the dollar), and potato dumplings stuffed with scallops and served with a wood-ear crab sauce (630 yen). Dinner for two with sake runs about 5,000 yen.

listas: ASIA_japón, arquitectura-ingeniería, beber, comer, diseño

eye lo descubrió en febrero de 2013

From the bamboo-lined, lantern-lit path to the simple, traditional wooden decor of the rooms (with either chairs or tatami mats), Kikunoi is a microcosm of traditional Kyoto. The Tokyo outpost of one of Kyoto's most illustrious kaiseki houses, it serves the rarified cuisine of Japan's ancient capital – expect to spend a good three hours at table if you're having the full-course dinner. For a more concise, affordable introduction, the lunchtime Kodaiji bento is an exquisite tasting menu in miniature, served in a lacquered box with several side dishes. Owner-chef Yoshihiro Murata is revered for the depth of umami he coaxes from the dashi soup stock that underpins all his dishes.

listas: ASIA_japón, comer

sin comedor, salas privadas

eye lo descubrió en febrero de 2013

in a city of contrasts and surprises, few are greater than discovering the traditional garden, carp ponds and sprawling low-rise wooden architecture at Tofuya Ukai. There is no central dining room, just a warren of private chambers (most with tatami mats and low tables, but some with chairs) with garden views built around the timber buildings of a former sake brewery. The multi-course kaiseki meals focus on tofu, produced freshly at Ukai's own small workshop in the hills west of Tokyo. In winter, the house-special tosui-tofu delivers a triple whammy of bean goodness: cubes of tofu cooked down at your table in a creamy, savoury casserole of soya milk blended with chicken broth, topped with layers of yuba tofu skin
• 4-4-13 Shiba-Koen, Minato-ku, +81 3 3436 1028, ukai.co.jp, lunch from £50, dinner from £75. Open daily 11am-10pm (last sitting 8pm). English spoken

listas: ASIA_japón, comer, contemplar, naturaleza y paisaje

congrio salvaje

eye lo descubrió en febrero de 2013

the speciality at Nodaiwa is unagi, charcoal-broiled freshwater eel. This is one of Tokyo's unsung plebeian pleasures, but here served with refinement and a grand setting – a transplanted timber mountain farmhouse. The fifth-generation owner-chef uses eel caught in the wild rather than from fish farms and the flavour is incomparable. The cosy ground-floor dining room is fine for a simple (but rich and satisfying) lunch of unaju (juicy eel fillets broiled golden-brown, on a bed of white rice). Up the stately staircase, the private rooms are best for a full banquet. The highlight: shirayaki, eel that's lightly steamed and grilled, then topped with caviar. Perfect with a bottle of crisp local koshu wine.
• 1-5-4 Higashi-Azabu, Minato-ku, +81 3 3583 7852, nodaiwa.com, set menu £60, a la carte from £17. Open 11am-1.30pm and 5am-8pm. Some English spoken

listas: ASIA_japón, comer