** Traditional Kyoto Mountain Cuisine Dinner (Winter) at Miyamasou 美山荘, Kyoto JAPAN

Hoba Miso with Ginkgo

The meal at Miyamasou focused on offering Tsumigusa (“freshly picked”) cuisine. Within the deep forest of Kyoto mountain, you will be able to taste the local herbs and wild fish in a set of refined courses. The meal is delicious, unique, and I get to learn a lot about the local ingredients along the way.

Ryokan Inn Breakfast at Miyamasou 美山荘, Kyoto JAPAN

Rice, Pickles, Grilled Mackerel, Miso Soup, Ume Tea

Vegetable Nimono (Simmered dish) with red carrot!

Breakfast at Miyamasou actually looks simple and casual, not the luxurious ones that you would think of from most Ryokan (traditional Japanese inn). The meal is humble, primarily based on freshly picked local resources and Japanese mountain cuisine. Overall, breakfast is light and comfortable. Ingredients are simple, but prepared in a fine manner. It makes you cherish every single piece of vegetable.

** 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!

Shoyu Ramen at Japanese Soba Noodles 蔦 Tsuta (the first Michelin starred ramen shop in the world), Tokyo JAPAN

Shoyu Ramen (used 3 kinds of soy sauce!) topped with chashu, menma, egg, scallions, and black truffle oil

Finally, I get to try the first Michelin starred ramen in the world! They used 3 types of soy sauce + black truffle sauce here. And to be honest, it's a bit salty for me. However, overall it's a great bowl with delicious chashu (pork slice), egg, menma (bamboo shoots), house-made ramen noodles, and chicken + seafood soup!

* 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. 

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.