I am passionate about good food and gourmet cuisine, and love travelling in quest of the world's best restaurants and gastronomic trends. In my view, gastronomy is both an art form and a reflection of our civilization and cultural backgrounds. I have discovered that behind every ingredient, every dish, every restaurant, there is always a fascinating story, an exciting personal quest.
Those who have ever tried to book Tokyo top sushi shops like Saito or Sugita, might know how difficult or even impossible to book them unless you are introduced by a regular. I asked Andrew Gyokudari, the man who has over 300 sushi meals per year to recommend top sushi shops in Tokyo, which take reservations from new comers. (reasonably in advance) Follow Andrew’s quest for the perfect sushi here – https://instagram.com/andrew_gyokudari
Chef: Ryusuke Yamane
Born in 1979 in the Chiba Prefecture, Chef Yamane trained at Ginza Kyubey for eight years before spending time at various sushi restaurants before opening his namesake sushi restaurant in 2015. Popular dishes include the Kadowaki-inspired flounder sashimi topped with shaved truffles, the top sea urchin of the day from the market, and the fried croquettes. Chef Yamane switches between two types of shari depending on the type of neta is being used.
Address: 7-3-13 Ginza, B1
Phone #: 81-3-3572-1530
Hours: 12:00 to 14:30, 17:30 to 22:30
Closed: Sundays, Holidays
Cost: Lunch (11,500JPY or the dinner course) / Dinner (30,000JPY)
Chef: Takahisa Suzuki
Chef Suzuki was born in 1975 in the Shizuoka Prefecture in spent ten years at various sushi restaurants before joining the famed Sushi Aoki in Ginza. He then spent 12 years at Aoki, with the last three years heading the helm at the Nishi Azabu branch, before opening his namesake sushi restaurant in 2015.
Address: 6-5-15 Ginza, 5th Floor
Phone #: 81-3-5537-6868
Hours: 12:00 to 14:00, 18:00 to 22:00
Cost: Lunch (10,00JPY) / Dinner (30,000JPY+)
Chef: Shinsuke Mizutani
Chef Mizutani opened his shop in 2017 and spent time at various shops: head chef at Onodera Hawaii, sous chef at Sushi Ryusuke, apprentice at Tanaka and Tsubaki. His appetizer dishes are unique and delightful.
Address: 2-19-7 Azabu Jyuban, 1st Floor
Phone #: 81-3-6809-6716
Hours: 12:00 to 14:00, 17:00 to 23:00
Chef: Rei Masuda
Masuda is a popular shop with branches in Kyoto and Hibiya. After a brief internship at Tenzushi, Chef Masuda moved from Kokura to Tokyo and started working at the famed Sukiyabashi Jiro for nine years before opening his name sake sushi restaurant in 2014. He is known to use neta not widely seen at other sushiyas.
Address: 5-8-11 Minami Aoyama, B1
Phone #: 03-6418-1334
Hours: 12:00 to 14:30, 17:00 to 22:30
Closed: Sundays, Holidays
Chef: Harutaka Takahashi
A Hokkaido native, Chef Takashi cut his teeth at Sushi Zen in Sapporo for three years before moving to Tokyo to work at Sukiyabashi Jiro for eight years. He opened his namesake restaurant in 2006 and is one of the most popular sushiyas in Tokyo and is not an easy seat to book but early evening seats at 5pm and late night seats at 9pm and relatively easy to book.
Address: 8-3-1 Ginza, 6F
Phone #: 81-3-3573-1144
Hours: 17:00 to 24:00
Closed: Sundays, Holidays
Cost: 25,000JPY (sushi only) / 35,000JPY (appetizers and sushi)
Chef: Niro Endo
Endo trained at the famed Sushi Saito and spent time at various non-sushi restaurants (including Hasegawa Minoru) to learn about other preparations not typically seen at sushi restaurants. His popular signature dish is the fresh water eel nigari, which historically is not served at sushi restaurants.
Address: 1-17-2 Ebisu Minami
Phone #: 03-6303-1152
Hours: 12:00 to 14:30, 17:30 to 23:00
Chef: Yukinori Mizukami
Having spent 18 years as the sous chef at Sukiyabashi Jiro Roppongi for 18 years, Chef Mizukami went independent in 2017. Many of the seasonal appetizers are wonderful and the nigari sequence closely follows Jiro’s but a few of the suppliers have been upgraded. Strong but delightful shari.
Address: 3-8 Ichibancho, 1st Floor
Phone #: 81-3-3230-0326
Hours: 11:30 to 14:00, 17:30 to 21:00
Cost: 20,000JPY (sushi only) / 25,000JPY (appetizers and sushi)
Chef: Shintaro Suzuki
Address: 4-18-20 Nishi Azabu, 1st Floor
Phone #: 03-5485-0031
Hours: 12:00 to 14:00, 18:00 to 23:00
Cost: 8,000JPY+ (Lunch) / 22,000JPY (Dinner)
Chef: Koutaro Sakita
Chef Sakita has a diverse background, having first worked as a fish mongu in Kyoto, then training as a sushi chef at famed sushiyas such as Nakata, Kyubey and most recently, Nakajyou where then went to work at the Tsukiji Fish Market at Asahi to further sharpen his knowledge of fish before opening his namesake restaurant in 2017.
Address: 1-9-17 Shimorenjyaku, 1st Floor
Phone #: 81-4-2271-3133
Hours: 12:00 to 14:00 (Sundays only), 18:00 to 22:00
Takagaki no Sushi
Chef: Nobuhide Takagaki
Chef Takagaki’s background includes training at Sushi Shimizu as well as spending time on a fishing boat before opening shop in 2018. His sushi is simplistic but the one thing you’ll immediately notice is the shari which blends two types of red vinegar with plum vinegar.
Address: 1-30-2 NIhonbashi Kakigarachou
Phone #: 81-3-6231-0923
Hours: 12:00 to 14:00, 18:00 to 23:00
Cost: Lunch (4,000JPY or 7,000JPY) / Dinner (12,000JPY)
Chef: Hitoshi Kizaki
Chef Kizaki started his training at Kyubey before moving to Tokami where he worked in both the Tokyo and Hong Kong branches. The red shari made its way over from Tokami but has a much firmer feel and lighter taste. You’ll still find many of the Tokami fan favorites here along with some original dishes. Kizaki’s wife also is at the counter and having worked at a sake wholesaler, she will customize your sake pairing after asking you several questions on preference.
Address: 3-21-10, 5th Floor
Phone #: 81-3-6807-4110
Hours: 12:00 to 14:00, 18:00 to 23:00
Cost: Lunch (12,000JPY) / Dinner (22,000JPY)
Chef: Shota Oda
Chef Oda took over the helm at Tokami in the Spring of 2017 to become the third executive chef at the restaurant. The specialty here is the prized tuna, especially the “tossaki” piece, which is the meat at the base of the tuna’s head, along with the crème brulee egg custard at the end.
Shimizu is as old school of a sushiya as you can probably get. The hikarimono pieces such as gizzard shad are amazing. The shari and neta are large, as they weer during the old days. It’s nice that they only take reservations only a week in advance and also save two seats for diners who call the morning of but you’ll need a Japanese speaker to make the call for you.
Address: 2-15-10 Shinbashi
Phone #: 81-3-3591-5763
Hours: 12:00 to 14:00, 17:30 to 22:00
Chef: Jun Ozaki
Chef Ozaki opened in 2016 and has a steady fan base given his lovable character and entertaining theatrics. His popular “uni pudding” is in the process of being copyrighted.
Address: 4-5-11 Roppongi, B1
Phone #: 81-3-3404-1134
Hours: 12:00 to 14:00, 17:30 to 23:00
Closed: Sundays, Holidays
Chef: Koji Sawada
Sushi Sawada may raise some eyebrows when one sees it on this list as it’s known to be a tough reservation. It’s not. They take reservations on the first day of the month (for seats for the following month) and most people will never succeed in getting through. If you wait a week and then try calling, usually 20% of the seats are still available. I go every month and many times I see empty seats. Sawada is one of the best sushi restaurants in Japan and is worth making the call.
Private and exclusive dinner on the 27th of April, cooked for friends by 3 Italian grandmas in Bologna.(Because the best food in Italy is cooked by grandmas! ;)) Paired with exclusive Emidio Pepe vintages kindly provided by Zachys auction. Only few seats left – enquire for more details. @luxeat@edoardoceladon
21 SAN SEBASTIAN PINTXOS BARS not to miss (with specialities you can have at each of them). Thank you Gabriella Ranelli (On Instagram – @tenedortours), undoubtedly one of the leading San Sebastian experts for her kind collaboration creating this list. Originally from New York, Gabriella has been living in San Sebastian for 30 years and knows Spain’s most gastronomic city better than anyone else. She does fabulous culinary tours you can read more about here – Tenedor Tours.
Casa Urola : Artichoke with praline and papada
Altuna Boutique Bar: Smoked tuna
Borda Berri : Pork rib (kebab)
Martinez : Tuna stuffed pepper
Bar Antonio : Spicy pepper and anchovy canapé
Bar Bergara : Scrambled eggs with anchor and peppers
Txepetxa : Anchovies with pepper vinaigrette
Bar Ganbara : Wild mushrooms
Narru : Grilled Iberian pork with potato and apple puree
Gatxupa : Ham croquette, pork belly and lemon
Bar Gorriti : Omelette sandwich with ham
Matalauva: Fava beans with iberian pork and egg vinaigrette
Zazpi : Creamy Ox tail stew ravioli or the green rice
Bar Iturrioz : Smoked sardine
Bokado San Telmo: Casi Bravas (Crispy potatoes filled with a slightly spicy tomato sauce and aioli)
La Viña : cheesecake (reopening in April)
La Cuchara de San Telmo: suckling pig, cheeks and fried foie gras
Bodega Donostiarra- tuna,anchovy and guindilla pepper
Paco Bueno – fried prawn
Ezkurra- Russian salad
Bidea Berri – hand carved ham,whole roasted piquillos
Atari Gastroteka – foie gras with sweetcorn and white chocolate
A Fuego Negro – innovative tapas: mini burgers, tempura bucket
As most of you might know, ramen is originally from China. The first ramen shop opened 1910 in Tokyo and spread around all over Japan after World War II. Almost every region or city has their own style of ramen. It has become a deep part of the Japanese culture.
Japanese are known for adapting something from another culture or country, refining it and making it better where it originally came from. The same happened with ramen and Tokyo is the only city in Japan, where you can try various types of ramen.
Since people around me know that I at least go to 100 new ramen shops a year, they always ask me for recommendations. “Which is the BEST tonkotsu or miso ramen restaurant in Tokyo?” or “Which is the BEST ramen shop in Shibuya?”, which is actually a tough question to answer because everyone has a certain preference when it comes down to ramen.
Also, the better ramen shops in Tokyo are usually not in the popular areas where tourists stay or go to. One of the reasons why is because of the high rent of these areas. A simple bowl of ramen is somewhere between 700〜800 yen (US $7 or € 6) in any area, so it’s not a smart business decision to open a shop where the rent is so high.
The normal ramen shokunin (chef) would want to spend more money on the ingredients rather than the rent. So, if you want to have a good bowl of ramen, you would normally need to take a good train or bus ride from where you are staying at.
Here is a list of my top 20 ramen shops in Tokyo excluding one’s with a star from Michelin:
Everything here is handmade by owner/chef all by himself. Ramen inspired by the famous Higashi Ikebukuro Taishoken but took it to the next level. Shoyu ramen with rich broth using pork, chicken, dried sardine, dried bonito and vegetables.
Main store is in Nagaoka city, Niigata prefecture. Called Nagaoka style ginger shoyu ramen. Uses large amount of ginger for broth. Thinly sliced chashu. soft menma, flat wrinkled noodles and a bit of MSG.
Owner is trying to create the pinnacle of simple Tokyo style shoyu ramen, which he has. Nothing seems special about this ramen but have a sip of the soup and you know that this is not your average Tokyo style shoyu ramen.
Fat, rich pork soup, extra thick noodles with lots of MSG. Each store owner has trained at one of the locations and every location tastes different from one another. My favorites are Kaminoge, Koiwa, Kanana Ichinoe and Jinbocho. Least favorite are the original store at Mita and also stores at Shinjuku and Ikebukuro.
Only ramen shop in Japan which noodles are handmade every time there is an order. Originally known for Kitakata style shoyu ramen, but their NIBOSHI flavor ramen (dried sardine) is what you want to try. Great meaty chashu as well.
First Sapporo style miso ramen to open in Tokyo back in 1968. Old school miso ramen but this place became the standard of Sapporo style miso ramen in Tokyo. Add some of the spicy miso paste on the table to give it a bit more flavor.
For spicy miso ramen, there is the famous Nakamoto with multiple stores in the city, but this is another place you want to try. Noodle cut in various shapes and thickness with boiled vegetables on top.
Serves KATSUURA TANTAN MEN (shoyu ramen cover with chinese chili oil, stir-fried ground pork & diced onions, leek and Sichuan pepper). Originally created by a Chinese restaurant in Katsuura city in Chiba prefecture. Has become the soul food for the people in Katsuura, but Binkiri’s is better than any shop there.
Open til 1am on weekdays, one of the most popular ramen shops to go to in the center of Tokyo, if you are still hungry after dinner and drinks. They serve DANDAN MEN, which is how they call it but it’s actually Tantan men (spicy ramen) without using any sweat sesame paste like most places do. You can choose the level of spiciness from not spicy to extra spicy. Try the one with deep fried pork chop, PAAKO DANDAN MEN.
Roscioli – Roman classics and original dishes made with quality ingredients. Recommended dishes: mortadella, Cantabrian anchovies with butter and toast, fresh ricotta, carbonara, rigatoni with yuzu butter and bottarga, rigatoni with butter and Parmigiano. Ask for the French wine list.
Trattoria Da Cesare al Casaletto – out of the way, but one of Rome’s best trattorias. Wine list is keenly priced. Recommended dishes: polpette di bollito, polpette di melanzane, tonnarelli cacio e pepe.
Armando al Pantheon – again, touristy (like most of the places in Rome), but does really good cacio e pepe.
Santo Palato – the new darling on the scene, rightly renowned for serving one of Rome’s best carbonaras. Recommended dishes: frittata with chicken livers, carbonara, rigatoni pajata, daily specials.
Da Gino al Parlamento- old school family owned trattoria near the parliament.
Checchino dal 1887 – known for offal specialities
Osteria Circo – classic Roman osteria
Flavio al Velavevodetto – consistency can be an issue (as in most places), but this is a classic Roman trattoria in a nice setting. Recommended dishes: cacio e pepe, carbonara.
Quinzi e Gabrieli – Seafood (crudo is excellent)
Il San Lorenzo – Seafood
La Rosetta – Seafood
Piperno- carciofi alla giudia
Giggetto al Portico d’Ottavia – carciofi alla giudia
180g Pizzeria Romana – Roman style pizza
Antico Forno Campo dei Fiori – pizza rossa
Antico Forno Roscioli – pizza bianca
Pizzarium/Panificio Bonci – elevated pizza al taglio
Seu Pizza Illuminati – newly opened, very good pizzeria
Fatamorgana – gelato ( Bronte pistachio is a must)
Fassi – gelato
Otaleg – gelato
Le Levain- French viennoiseries and bread
Thanks Adley and all the Eatinerary members for your kind contribution. Enquire if you want to join my secret group and if you qualify.
The day I asked the legendary Turkish food critic Vedat Millor @vmilor to share his Istanbul recommendations.He is the co-author of an excellent blog Gastromondiale @gastromondiale
MEYHANE-Most interesting category, a remnant of old cosmopolitan Istanbul
1. Asmali Cavit in Beyoglu
2. Sahil Lokantasi in Balat
3. Inciralti in Beylerbeyi
KEBAP-OCAKBASI (there is a ritual-cold meze/offals/ribs/Adana kebap–these places cur the meat by special knife)
1. Adana Ocakbasi in Kurtulus
2. Zubeyir in Beyoglu
3. Seyhmuz near Grand Bazaar
4. Harbi Adana Ocakbasi in Ortakoy
1. Kahraman Balikci in Rumelikavagi for turbot-tomato salad-l;akerda-corn bread with anchovy
2. Kiyi in Tarabya-the most classy and consistent
1. Nicole in Tom Tom suite in Beyoglu-view/menu degustation/best vegetables and salads in Istanbul
ESNAF LOKANTASI-MARKET DRIVEN CUISINE
1. Hunkar in Tesvikiye (high end)
2. Kantin in Nisantasi (good vegetables)
3. Pacaci Mahmut (exc. Lamb trotter soup-Anatolian home food in Fatih-very simple)
4. Pacaci Necip (like Mahmut and very small)
5. Amanda Bravo
1. Murver in Karakoy
1. Mabeyin in Uskudar for Antep cuisine
2. Guvenc Konyalilar for Konya cuisine-lamb tandoori and etli ekmek
3. Akdeniz Sofrasi for Antioche/Antakya cuisine in Vatan Caddesi
4. Seref or Ugur Buryan in Fatih for lamb cooked in a pit-Siirt cuisine
1. Basta in Kadikoy for durum (pita wrap/try lamb;vegetables;salad and riz au lait)
2. Ozzie’s in Dolapdere for kokorec (like andouillette)-MUST RESERVE
3. Tadal Pide in Sultanbeyli for Blacksea style pide
4. Sirdanci Ramazan-he serves in his portable kitchen in the street beginning at 10 PM in the back streets of Beyoglu in Nevizade in front of the old police station. A kind of spicy tripe
5. Gaziantepli Mehmet Usta Lahmacun in Cerrahpasa
6. Surmene Doner in Cennet Mahallesi
There is probably not a single country which became that popular all over the world for its cuisine as Italy did.
Well, to be honest, we Italians usually consider our fame as both a pride and a ruin; actually, the selection of products our country can praise and the mess around names and recipes is unbelievably endless.
Hundreds (or maybe more) of different shapes of pasta are created every day with different names and recipes depending on the region and the city we are, the family or even a specific generation of that family.
Things get harder when it comes to fresh stuffed pasta: it takes more time to cook, you need more ingredients, more memory and many kitchen utensils…coffee anyone?
The truth is that, when it comes to cook tortellini (usually during Christmas time), Italian grandmas prepare thousands of them just relying on their eyes, heart and palate.
So, let’s try to briefly introduce the subject in a few effective lines, but first it is mandatory to say that trying to canonize recipes is harder than booking a table at Sushi Saito one day in advance.
Despite the lack of particular evidence, some boring history brings us back to 1100-1200 A.D.: according to some historians, it is actually said that, during their Christmas big meals, Bolognese upper classes and the Church used to eat Turtellorum, stuffed pasta served in a bowl with capon stock. This is probably the very first culinary example of this kind.
The legend about Venus’ belly button told in Giuseppe Ceri’s poem is obviously more fascinating, but at the same time drastically less realistic (anyway, never say never).
In the poem, we are said that, after one of the bloody battles between the two arch rivals Bologna and Modena, the gods Baccus, Mars and Venus were resting at one of the Castelfranco Emilia locandas (a sort of hostel which provides both bed and board). In that occasion, the locandiere (host of the locanda), who was extremely fascinated by Venus’ body, decided to reproduce the shape of her belly button with some rolled pasta dough. That is how he gave birth to our famous tortellini.
By choosing a neutral location, the poem tried to calm down the battles between Bologna and Modena that have always been fighting for the birthplace of tortellini, but nothing has actually really changed so far; many other recipes still sprout like mushrooms, instead.
So, in the thick of some culinary murders like pizza au tortellini, mac n tortellini and others, we want to provide you with the original recipe. We need to thank our Dotta Confraternita del Tortellino and the Accademia Italiana della Cucina that filed it on the 7th of December 1974.
Recipe of Tortellini in Brodo (amounts for 1000 tortellini)
For the Sfoglia (sheets of fresh pasta):
– 3 eggs
– 300 gr of flour
For the filling:
– 300 gr of pork loin
– 300 gr of Prosciutto crudo (sweet or semi-sweet)
– 300 gr of Mortadella di Bologna
– 400 gr of Parmigiano Reggiano
– 3 eggs
– 1 nutmeg
For the stock:
– 1kg of beef spare ribs
– Half of a free-range chicken
– Celery, Carrot, Onion
For the filling:
Mince the meat finely (the pork loin should be diced and browned with butter); then add the eggs, the Parmesan and the nutmeg. Let this mixture stand in the fridge for at least 12 hours.
For the stock:
Put the meat and the half free-range chicken into a saucepan; pour 4 litres of cold water and bring to the boil. Use the skimmer to skim off the scum from the water and add the vegetables. Add salt to taste and simmer for at least 3 hours.
For the tortellini:
Use the rolling pin to roll out the dough on a wooden board until it is extremely fine. Cut the dough into 3-centimetre squares and put a knob of filling in the middle of each one; fold the dough in order to form a little triangle, letting its sides fit together. Fold the triangle and run your finger along the side overlapping the two opposite corners. Press tightly to seal so that the tortellini can hold their shape. Set aside on a board and repeat with remaining pieces of dough.
Strain the stock and bring to the boil again; lower the tortellini slowly and cook them gently for at least 3 or 4 minutes. Before serving, sprinkle with a great amount of Parmesan.
While the stock is cooking, you have some free time to book a trip in Emilia-Romagna. These are some of the best places where to eat Tortellini in brodo:
– RISTORANTE AL CAMBIO (VIA STALINGRADO 150, BOLOGNA)
– TRATTORIA DA ME (VIA SAN FELICE 50, BOLOGNA)
– OSTERIA LA FONTANA (VIA FONDAZZA 83, BOLOGNA)
– ALL’OSTERIA BOTTEGA (VIA SANTA CATERINA 51, BOLOGNA)
– TRATTORIA BIANCA (VIA GIOVANNI BATTISTA SPACCINI 24, MODENA)
– TAVERNA DEL CACCIATORE (VIA CAVANICCIE 6, CASTIGLIONE DEI PEPOLI, BO)
Thanks to Dotta Confraternita del Tortellino for providing information and the recipe.
Hedone (contemporary fine dining from the best ingredients; great techniques )
The Greenhouse (contemporary French fine dining; excellent new chef since last year)
Bibendum (contemporary French fine dining; love the roast and the Black Forest soufflé)
The Ledbury (classic fine dining, consistent quality since years)
The Clove Club (modern British fine dining)
Ikoyi (Nigerian inspired contemporary cooking)
Londrino (Portuguese inspired contemporary cooking)
Wiltons (old school seafood,one of the oldest restaurants in London)
Scott’s (seafood institution, take Dove sole)
Saint John (“Nose to tail”, traditional British)
Cut 45 Park Lane (favourite steak)
Zafferono (“comfort food” Italian; great saffron risotto)
River Café (Italian)
Aquavit (love their meat balls and herring selection is decent too)
La Petite Maison (decent Provençal food, go for the ambiance too)
Mari Vanna (Russian food fix; piroshki are very good)
Umu (Kaiseki inspired high end Japanese)
Yashin Ocean House (contemporary Japanese)
Dinings on Harcourt street (Japanese with a twist)
The Araki (top sushi, but the master is leaving back to Japan in March, so need to revisit once he is gone)
Koya (Udon noodles)
Yen (go for handmade soba only, the rest if just ok)
Atariya (Fish and Wagyu supplier of best Japanese restaurants in London. Go to their shops to get sashimi quality fish and other seafood.)
Wa (Japanese pastry,2 locations)
Minamoto Kitchoan (Japanese pastry and baumkuchens; outpost from Tokyo)
Happy Sky Bakery (Japanese bakery)
Ottolenghi(great bakeries and pastry shops around London)
Aux Merveilleux de Fred (meringue and chantilly pastries from Lille; two locations)
Maison Assouline (Most beautiful café in London)
Little Social (favourite burger)
Bleecker (another favourite burger)
A Wong (modern dim sum; go for lunch)
The Imperial Treasure (top dim sum and heared the duck is great too; opened last December)
Royal China Club (great dim sum)
Min Jiang (excellent Chinese with a view)
Xi’an Impression (Hand pulled noodles)
Chili cool (dan dan noodles)
Som Saa (old style Thai)
Gymkhana (favourite Indian)
Kutir (new opened excellent Indian)
Jamavar (another great Indian, but if to choose, would rather go back to Gymkhana)
Indian Accent (“fine dining” Indian,quite)
Dastaan (far from the Central London, but very good Indian)
Palomar (contemporary Israeli)
Hoppers (Sri Lankan, go to the original one in Soho)
Peckham Bazaar (mezze and Balkans food)
Harwood arms (go for Sunday roast only, the rest is just ok..)
Noble Rot (Wine bar/ bar snacks)
Monty’s deli (salt beef sandwich)
Kappacassein cheese toastie)
Towpath café (breakfast)
Granger and Co (breakfast)
You haven’t truly been to Mexico City until you’ve experienced the street food. Here are ten essential and unmissable street food spots in CDMX.
1. Gorditas Zacazonapan (Av. Revolución 749, Nonoalco, 03910 Ciudad de México, CDMX) Freshly made gorditas (deep fried pastry made of corn flour) with chicharron prensado (pressed pork).
2. Tacos al Pastor in front of Red Cross in Polanco, CDMX. My absolutely favourite tacos al pastor, available only for 2-3 hours for lunch.
3. Las Costras del Bandasha (On the road of Bosque de Duraznos under the bridge in Bosques de las Lomas. Open only during the night from Thursday to Saturday from 10 pm to 5 am) Flour tortilla with cheese that is melted until it gets hard with meat inside.
4. Tacos de guisado del Bosque de Tlalpán (In front of the forest of Tlalpán (where people go to run). All kind of different guisados (stews) eaten in a corn tortilla. The best is “costilla de puerco en chile morita”. (pork ribs in chile morita) and “chicharron prensado” (pressed pork).
5. Tacos maribichi ( On the corner of Calle Anatole France and Avenida Presidente Masaryk. Open only at night.) The best is tacos with chicken Milanese, cheese, slowly cooked onions and fried potatoes.
6. Petit Roquefort (Under the bridge of Palmas at the level of Presidente Masaryk and periferico.) Grilled cheese sandwich with tomato soup.
7. Empanaderia -Moto (Mostly on Avenida Nuevo Leon in La Condesa,Mexico city. Just during the nights) Paraguayan style empanadas fried in a “ motocycle truck”. The one with cheese and bacon is a must.
8. Los Especiales tacos de canasta centro historico . These tacos are premade,put in the basket and kept for the steam effect. With beans, potatoes and chicharron prensado. Mostly sold on bikes around the city.
9. La Güera Tortas de Chilaquiles – fried corn tortillas (like nachos) ,green sauce , whipped cream, cheese and onion (In bolillo , Mexican bread with chicken Milanese
10. Villamelon (Plaza de Toros) Tacos Cecina (salted and air dried meat) with chicharron and chorizo.
My annual list of 20 best dishes of the year… See the previous years below.
Risotto with saffron and liquorice powder at Le Calandre(3*), Padova
Sea bass with caviar sauce at l”Ambroisie(3*), Paris
Cheesecake at La Viña, San Sebastian (the best in the world!)
Turbot at Elkano,Getaria
King crab with burnt cream at Fäviken Magasinet,Järpen
Sea urchin lasagne at Sacha,Madrid
Aged caviar with salt from the west coast and emulsion of raw oysters, warm sauce of mussels and dill at Mäemo(3*), Oslo
Sardine roll at Sushi Sugita,Tokyo
Imperial prawn sushi at Tenzushi, Fukuoka
Soba with okra in a hand carved ice bowl at introduction only Matsukawa,Tokyo
Sea urchin on your hand with finger lime, liquorice and black garlic veil, Japanese Bearnaise and bergamot perfume at DiverXo (3*),Madrid
Taco omakase by Enrique Olvera at Pujol, Mexico City (Callo de hacha tostada in the picture)
Callo de Hacha (giant scallop from Mexico) with chiltepin by Luis Valle at Mariscos don Vergas, Mexico City
Slow roasted onion with chantilly at Mirazur, Menton
Tomato carpaccio by Alain Passard at L’Arpège(3*), Paris
Norwegian crab, sunchoke purée,white wine sauce and caviar at The Chef’s table at Brooklyn Fare(3*),New York
Sushi with Santa Barbara sea urchin at Shoji at 69 Leonard street, New York
Jumbo stone crab claws at Joe Stone Crab,Miami