October 2014-Hal Yamashita

Hello! Welcome to Hal Yamashita's homepage.

I wish to express my sincere gratitude to all of the people who have helped to make my dream come true, opening my new restaurant in Tokyo. This is a wonderful opportunity and I thank everyone from the bottom of my heart.

Restaurants are my life and passion. I love all aspects about restaurants - management, the responsibility of providing an exciting and rewarding environment for my staff, the exciting rush of creating new culinary creations and above all meeting, entertaining, and providing a wonderful dining experience for all of my cherished guests. Opening and establishing my Tokyo restaurant as a new and exciting fine dining experience in Tokyo is so far the highlight of my life. I owe so much to you, as the guests of my new restaurant. I look forward to welcoming you to my new restaurant and providing you with such a memorable and enjoyable dining experience that you will continue to return many times and feel that this is also your own special restaurant.

I was born in Kobe, and grew up in arguably one of its most famous areas - Ashiya. 
My interest and outlook on the arts, fashion and entertainment was shaped by living in Kobe, which is historically and widely known as one of the most fashionable and cosmopolitan areas of Japan.

Kobe's history as one of the first Japanese ports which permitted entry to foreigners allowed the development of a long and proud tradition of mixing culinary ideologies and techniques from all around the world. It is within this exciting environment that I have developed my own special fusion style.

At the heart of fine dining is the necessity of working with absolutely the finest of ingredients. I am extremely fortunate and glad to be able to provide to my guests, all of the wonderful flavors of local ingredients from Kobe and its surrounding areas. There is a wide variety of such local ingredients which are shaped by and benefit from the wide range of local conditions from the Rokko mountains which forms the breathtaking backdrop of Kobe to the Setonaikai sea which forms the stunning sea views in front of Kobe. Not only does my new Tokyo restaurant provide the best of the world famous Kobe beef, but I am excited to introduce you to all of the other mouth watering flavors which Kobe has to offer, such as the fantastic meat, seafood, vegetables and fruits from the likes of Awaji island and the Tanba area. Hyogo prefecture, which encompasses Kobe, with its oceans, big mountains and preserved natural surroundings, make it an ideal place for producing natural ingredients. I am very proud and happy to have close ties with so many of the famous producers in Kobe and Hyogo and to be able to introduce the wonderful flavors of their produce to you.

November 2014-Yakumo Sakryo

Yakumo Meguro-ku Tokyo / Japanese restaurant, Sabo

http://yakumosaryo.jp/

For over ten years, we have offered modern, daily enjoyment and a plentiful lifestyle. We have been blessed with many customers and artisans, as well as their craft and material. Such wonderful encounters led to the creation of Yakumo Saryo. It is a space to keep you away from the chaos and clamor of the city, a space where you can indulge, heal the mind and body, and discover the blend of both old and new.

A taste to be enjoyed with all five senses and the necessary culinary craft to realize this. With these two ideals, we aim to express modern-day Japan; from the new encounters and exchanges that will be born here in future. Together with our diners, we hope to cultivate a space for cultural transmission as a modern cultural salon and as the ultimate dining experience.

Shonzui February 2014

Tokyo's first bar to specialise in natural wines is still one of its best. Shonzui opened in 1993, and its combination of unusual wines and hearty bistro-style food have made it a popular spot on the Roppongi circuit ever since. The action is spread across two rooms, painted in warm reds and oranges and bathed in the kind of convivial glow that far too many wine bars struggle to replicate. Owner Shinsaku Katsuyama is revered in Japanese wine circles, but he doesn't seem to have let the adulation get to him: there's no snobbishness here (and trust us: we looked for it), while the prices are far from outrageous, at least by Roppongi standards. Even if Katsuyama isn't on duty, the sommelier can recommend wines to suit your mood (which on a recent trip included an intense, complex Domaine Léon Barral Faugères 2009). The food is as big a draw as the wine list, with selections likely to include pate, steak and cassoulet. Note that reservations are strongly recommended, though it's sometimes possible for lone diners and couples to snag a table without booking ahead.

La Pausa-November 2013

Sometimes it isn't the food but the company… The Alice the Camel IQP November 2013 graduates pushed the nomihodai to the limits while eating 10/16ths of the food prepared. More next month...

February 2011: Oyster 18

I thought I would write my review in Chinese. I am not so good at English anymore...

When are you guys coming here? We are going to do a Horizontal dining night. Have something good from 10 places, eat, move on, eat, move on...

因為懶的關係, 從來都冇寫過食評. 今次"的"起心肝寫呢篇食評, 係因為我覺得呢間餐廳"得"!

呢間餐廳雖然唔算大, 但裝修得唔錯. 我同老公都係蠔魔", 入到去即刻睇個蠔吧. 個晚有15款蠔, 算擇都算多, 我地每人叫先左半打蠔, d 蠔非常之新鮮lol 於是又再黎多一round 先夠皮.

跟住經理介紹左西班牙豬, 第一次食呢種肉, 一d都唔肥, 入口仲有極之香的味道添!

我地又叫左招牌菜"直通粉伴溫泉蛋及奶油海膽汁", 蛋汁+ 芝士+海膽, 簡直係絕配lol 個大蝦同魚亦非常好食, d魚一d都唔腥.

至於甜品有我的至愛"心太軟", 朱古力槳非常濃郁. 老公叫左"芒果拿破崙", 個皮焗得非常之香脆, 芒果又好新鮮!!

我同老公當晚已經訂左位月尾再黎慶祝我地的結婚3周年紀念. 非常之期待 tongue

January 2011: Alfies

Alfie's

Alfie’s by KEE, Hong Kong’s new home of modern British cool, is the result of a partnership between Alfred Dunhill and KEE private members club. Found in the Hong Kong Home of Alfred Dunhill at Prince’s Building, in the heart of the city’s financial district, Alfie’s is set to be a ubiquitous den where deals are made between Central’s power brokers and creativity is inspired.

A discrete refuge, Alfie’s seeks to inspire both men and women of distinction and discerning taste. It is the perfect setting for a power breakfast, executive lunch, afternoon tea and intimate evening meals. As night falls, it subtly transforms into the perfect destination for after work drinks.

Serving a menu of great British cuisine, Alfie’s by KEE presents comfort food with style. A fresh interpretation of traditional British fare, Alfie’s culinary team uses only the finest seasonal ingredients to create a clever evolution of the British menu. Expect twists on delicious classics such as fish and chips, Angus beef, gourmet sausages, black cod and stew.

Click here to view the Breakfast, Brunch, and A La Carte menus.

A chic restaurant with a club atmosphere, Alfie’s by KEE has been designed by KEE’s signature architect Gavin Tu in collaboration with KEE founder and Chairman Christian Rhomberg. The interiors are warm and rich but with KEE’s signature edgy touches. Reminiscent of an eclectic British study, the interiors feature leather and dark woods complemented with warm red, copper and brown hues, rich fabrics and tribal carpets. Cool, dark, reflective stones and surfaces add further contrast, while soft lighting and large mirrors complete the scene to create an intimate atmosphere. The adjoining lounge inspires relaxation with its worn leather sofas and lush carpets. The bar is set to be a destination in itself, with a comprehensive beverage selection representing British favorites and an inimitable wine list compiled in consultation with Berry Brothers & Rudd located next door.

http://www.dunhill.com/en-cn/thehomes/hongkong/services/alfies/

December 2010: Tasty Congee and Noodle Wantun Soup

It was very fitting that that Good Grub Club started on the occasion of Akiko's birthday in January at the Szechuan Restaurant and it closed this year with her in China having noodles with your's truly.

Tasty Congee & Noodle Wantun Shop Tasty Congee & Noodle Wantun Shop creates a traditional dining environment with a unique interior design and refined atmosphere to enjoy Chinese cuisine. Our famous Wanton Noodles had been awarded the Best of the Best Culinary Award – Gold with Distinction Award from Hong Kong Tourism Board.

It was a wonderful year and so many great experiences and food. There were so many places I had no idea about and enjoyed while making people jealous that they were not part of our club....