** Modern Creative Kaiseki at DEN傳, Tokyo JAPAN

Chef Zaiyu Hasegawa with Black Cod Rice!

GarDEN salad with 20+ vegetable variety

While listed on "The World's 50 Best Restaurants" for a few years already, DEN傳 also just received their second Michelin star in November 2017. Thanks to Cityfoodsters's recommendation, I finally get to try DEN in Tokyo! Unlike many other upscale restaurants, DEN gave me a really heart-warming feeling from when I first stepped into the restaurant. The meal at DEN is like omakase, all depends on the chef. Here, I got 8 courses and 2 desserts, and they are all really impressive and fun by owner and chef Zaiyu Hasegawa!

Sushi Omakase at Sasaki, San Francisco USA

Chefs Masaki Sasaki and Takanori Wada. Photograph by @foodbunker

Uni and Ikura over rice in a glass. Photograph by @foodbunker

Sasaki is one of the highest rated sushi restaurants in the Bay Area. Their ingredients have excellent quality and their courses are beautifully and creatively made. Not only I learn more about Japanese cooking and recipes, there are combinations of flavors and texture that I was surprised to try for the first time.  

Sushi and Small Dishes at Sushi Kyo (KYO Sushi-ya), Mexico City MEXICO

Map & Hours

Flounder

Tamago (egg) rolled with eel, Grilled Mackerel, and Broccoli with Tobiko mayonnaise

On "the Day of the Dead" week (last week of October), I visited Mexico City for a few big-name restaurants: Pujol, Quintonil, Sud777, and lastly a Japanese sushi restaurant called Sushi Kyo. I actually had never imagine myself having Japanese food in Mexico, but then that's why it really makes me curious. I had no idea what to expect.

As you can see, the food looks very simple: not too fancy or something that will "wow" you at first sight. BUT they are not bland at all, the flavors are actually seasoned the right amount so that you can taste each dish in its most natural state. It's a comfortable meal, which I think it doesn't come by very often. If you are as interested as me, read more below to see what other unique dishes are on our Sushi Kyo omakase in Mexico City!

* Sushi YOHEI OMAKASE at Sushi Yoshizumi, San Mateo (North California) USA

O-toro (fattiest cut of tuna belly)

Chef Akira Yoshizumi

Sushi Yoshizumi is by far one of the most authentic sushi restaurants in the Bay Area. The restaurant just received a star from Michelin Guide this year. And due to their limited seating each night, their reservations were mostly full 2-3 months in advance. That's why I was very exciting to try out Yoshizumi-san's sushi! For this review, I am having the "YOHEI OMAKASE" which includes several appetizers, 10+ nigiri sushi, and dessert. 

Sashimi, Unagi + Truffle Nigiri, Miso Salmon, Beetroot Sorbet at Restaurant Gaijin, Helsinki FINLAND

Sashimi Tasting - sake, aji, and hamachi, roe, wasabi-yuzu dressing, wakame, wasabi mayonnaise

Unagi & Truffle Nigiri - glazed eel, truffle, teriyaki rice, seaweed caviar

I visited Helsinki for the New Year, and visited a local Asian fusion restaurant called Gaijin. (What's funny is that "Gaijin" means "foreigner" in Japanese. It is pretty ironic for a restaurant to name themselves this way.) Overall, the dishes are easy to go down and many are quite delicious. I was very full in the end that I can't even finish my dessert.

Japanese-inspired dishes at Alinea, Chicago Illinois USA

Campfire course

Alinea is one of the 12 restaurants in the United States that earned a 3-Michelin star rating. Their most memorable dishes are "the helium balloon" and "the hand-drawn dessert on the table". 

Edible Helium green apple candy balloon

Similar to many other Michelin-starred restaurants, there is only drinks and pairing menu. The initial dinner is around $210-$295 per person. (not including pairings) There is a total of 25 courses, but I will emphasize mainly on the Japanese-inspired dishes. 

*** Seafood Dishes at Saison, San Francisco USA

Sea Urchin over liquid toast

It was a great night at the three-Michelin-starred Saison, enjoying the 18-course meal with many well-known foodies from all over the world. This is my second time at Saison and their amazing dishes still surprised me with wonders. Above are only a few courses that introduce similar Japanese-related dishes.

Sushi, Monkfish Liver, and Tamago at Wako, San Francisco USA

あんきもポン酢 Monkfish Liver Pate in Ponzu Gelée

Wako is one of the best sushi restaurants in the Bay Area. [Update: Wako received their first Michelin star in 2016!] There are eight sushi bar seating and only 5-7 tables available. It is highly recommended to take reservation before visit. The restaurant is once again introduced by Jason, and the dining experience completely blew my mind.

For appetizer, I ordered a Monkfish Liver. Personally, I am not a fan of intestines because of the fishy taste. However, the Monkfish Liver really surprised me and changed my view of intestine-type of food. It is very soft and well-marniated. It does not taste too salty or tasteless. It is perfect.

Sushi at Sushi Sho, El Cerrito USA

O-toro 大とろ and Ikura イクラ (Salmon Roe)

Sushi Sho is a local sushi restaurant since 1983. Sushi from Sushi Sho is always made by Aki-san. That's why he only serves at most 6 people at a time at sushi bar. This is the first time I visit Sushi Sho, and Aki-san completely changed how I will eat sushi in the future.

Before he serves you your order, he teaches you the proper way to enjoy your sushi. Some people call him "Sushi Nazi" because he is very strict about how you eat his sushi. It was a unique and educational dining experience. He explains what is the best way to enjoy your sushi. For example, your taste bud sense from the surface of your tongue so you should flip the sushi before you eat it. That way, the fish will land on your tongue and you can fully experience the freshness and flavor of the fish.