Sushi
Paris, France
“Hissa” like Hisayuki Takeuchi.
Self defined as “Master Artist-Chef”, Mr Takeuchi is exactly that. A virtuoso of modern Japanese cuisine, making works of arts out of fish, rice and a few traditional and less traditional ingredients. Hissa is genuinely creative. Genuinely, because he is not “trying”. This is who is. Always has been, always will be.
Restaurant
London, UK
One of the first restaurants in London combining traditional Japanese sushi (Izakaya) with modern European influences more than 10 years ago, Dinings remains a reference to this day. In particular their original location in Marylebone, in a small non-commercial side street, housing their tiny first restaurant. Would really recommend to seat upstairs at the bar. The food is as spectacular downstairs, but the space can be a little “tight”. The original Dinings is certainly not a scene, but definitely a culinary experience.
Restaurant
London, UK
In a city where everything changes all the time, here is an institution which has kept its game for more than 15 years. E&O mixes pan-asian dishes (from truffle sea bass sashimi to more traditional pad thais and curries) in a sophisticated but cool atmosphere, helped by the constant buzz in the bar area.
Restaurant.
New York City, USA
Not exactly a newcomer (est in 1978), Japonica remains one of the best sushi restaurants in Greenwich Village. Traditional, simple sushi served exactly as you would expect.
Restaurant
Cascais, Portgual
A small, simple restaurant on top of a cliff with breathtaking views. If you ignore the screen to follow the football (!?), LOVit serves unexpectedly good sushi, sashimi and ceviches. Fresh, original and creative. For great value as well. Very good surprise for such an un-assuming place.
Restaurant