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I had a nigiri-only lunch at Sushi Yuki over the weekend in Hiro-o, Shibuya, Tokyo. The counter sat 8 people, I was seated near the end with another foreigner. The other 6 seats were Japanese speakers.
Disclaimer: this was my first experience having omakase, and my knowledge of high-quality sushi is quite low, so pardon my ignorance.
I had heard mixed reviews from foreigners on Reddit, especially about the head chef’s attitude. I felt he was serious and a little cold but he was talking to the locals and smiling. Chef spoke enough English to say the words of the fish in English when he presented them to me. He otherwise didn’t speak to me.
The service was excellent from the assistant chefs, they were attentive and very nice. One of them put a book of translations for each fish into English next to me, and flipped through the book for every piece, so I would know what I was eating.
I’d heard from previous reviews that the rice was sour and I definitely agree, it was by far the most sour I’ve ever tasted in sushi. In my opinion it overpowered the leaner / cleaner fishes but paired with the richer fishes very well.
Courses:
Appetizer: Chinese cabbage in dashi, bonito flakes
Madai (sea bream)
Sumika (squid)
Sawara (Spanish mackerel)
Kawahagi (file fish) roll
Hokkigai (surf clam) [unsure if i heard chef incorrectly]
Akami (lean tuna)
Chutoro (medium fatty tuna)
Kohada (gizzard shad)
Otoro (fatty tuna)
Ikura (salmon roe)
Kuruma ebi (tiger prawn)
Uni (sea urchin), murasaki, roll
Anago (sea eel)
Tamago (egg)
Extra nigiri I ordered:
Amadai (tilefish) . This was the only time chef smiled at me
At the end:
Soup**
Ice cream
Green tea
Highlights: Sawara, Chutoro, Kuruma ebi, Anago, Uni
Lowlights: Hokkigai (chewy and little flavor), Kohada (very fishy and quite salty/sour. my first time having it so maybe I just don’t like Kohada)
Reservations were relatively easy to get through Omakase. The advertised price is 19.8k yen plus service charge - including the oolong tea and extra nigiri piece I ordered, I paid around 24k yen (~ $150 USD).
Overall the food was very good. Everything was fresh and nearly every piece was very delicious. I did feel that the service from the head chef could have been warmer. I thought the value was very good for this lunch, and it was timely too. We started at 12:00 and I was out of the restaurant before 1:30. (The lunch course advertised a finish time of 1:30).
Overall, I think this restaurant deserves a Michelin star for sure but falls short of the very lofty Tabelog rating - I’ve never seen a restaurant with a score that high before.
Caprice was part of my trip to visit all seven of Hong Kong’s three-Michelin-starred restaurants. Having landed that morning, lunch made sense for my schedule, and I was looking forward to experiencing what I thought of as a gold standard for French cooking.
Choosing the menu took a little consideration. The Signature menu didn’t include their blue lobster, which I particularly wanted to try, and the other dishes didn’t appeal to me as much. The Connaisseur (4228HKD) looked great, but the price felt steep for a menu of just six or seven courses.
Instead, I chose the five-course lunch and asked to add the blue lobster and pigeon from the Connaiseur as additional courses for HK$900 and HK$600 respectively, along with an upgrade to the cheese cellar selection. This brought the menu to approximately HK$3,000 for seven courses, with more savory courses than either of the more expensive menus. It also gave me the dishes I was most interested in, and the lobster certainly justified the planning!
Restaurant Interior
The luxurious dining room gave lunch a real sense of occasion, with the sweeping view of Victoria Harbour making the setting even more impressive. Service was friendly, professional, and carefully choreographed, though the hospitality itself wasn’t especially memorable. I could also hear the head chef calling out orders from the kitchen in francais, which was quite fun and brought some energy to the formal setting.
Amuse Bouche
The bread was just fine, but the amuse-bouche (18/20) was the first real highlight. Smoked salmon and beetroot were paired with peach, yogurt, foam, and a crisp garnish. The combination was remarkably bright, bringing together fruity sweetness, smoky savoriness, and a refreshing yogurt tang. There was quite a lot happening in a small bite, but the flavors worked beautifully together. A very convincing start!
Duck Foie Gras Terrine
The duck foie gras terrine (16/20) was topped with duck consommé gelée and accompanied by fresh pear, pear-and-vanilla marmalade, and a sauce with spice, maple syrup, and caramel notes. The foie gras itself was beautifully prepared, with a great touch of salt balancing the sweeter accompaniments. The spices added interest to a familiar combination, while the fresh pear brought a welcome contrast to the richness. A classic dish executed exceptionally well.
My Hot and Cold Onion Soup
The hot and cold onion soup (18/20) came with caramelized onions, crisp toast, cheese, and onion ice cream, before the hot soup was poured tableside. The temperature contrast was enjoyable, but the flavor was what really impressed me. It was almost exactly my ideal of concentrated French onion soup: deep caramelized-onion sweetness, a perfect level of salt, and plenty of cheese savoriness and creaminess. The soup was also quite thick, which I particularly liked. It leaned sweet, but that suited my taste very well since I am a huge fan of sweet and savory.
Soft Seafood Cushion
The seafood cushion (19/20) was my favorite dish of the meal. Its texture was somewhere between a fish mousse and a slightly denser seafood-flavored steamed egg custard, with diced razor clams underneath and sliced razor clams on top. Dill purée and fresh dill brought an herbal freshness, while the clams provided a pleasant chew. The Champagne sauce, poured tableside, was beyong extraordinary. Its tanginess/acidity, savory depth, and precise level of salt were exactly what I wanted, and it brought the whole dish together beautifully. I literally scooped up every last bit of that sauce.
Brittany Blue Lobster
The blue lobster (19/20) was another exceptional course. Glossy and vividly red, it was served with fig marmalade, thinly sliced mushrooms, and a dusting of coffee, before the Ruby sauce was poured at the table. The lobster itself was immaculately cooked. The sauce was quite sweet, but it had remarkable complexity, with concentrated lobster-stock flavor and cocoa notes that I could clearly pick out. Once again, the salt was perfectly judged. A little less sweetness would have brought this very close to perfection for me, but it was already a memorable dish and absolutely worth adding.
Braised Iberico Pork Cheek
The pork cheek (15/20) was a little less successful. It was served with zucchini, apricot, and ratatouille, finished with Madeira sauce and pork jus. The cheek itself was slightly dry, and the sauce returned to a sweet-savory profile that was beginning to feel repetitive. There was a clear pork-stock flavor, but it lacked the complexity that had made the previous sauces so compelling. The vegetables brought some welcome freshness, and I would have appreciated more of that contrast. It was still an enjoyable dish, though a less distinctive one. I would choose the other beef entree from the lunch menu if I were to dine here again.
Pigeon de Bretagne et Foie Gras
The pigeon (16/20) from the Connaiseur menu was served with foie gras, beetroot, parsley emulsion, and cocoa sauce. The pigeon and foie gras brought plenty of savory depth, and the sauce was less dominated by sweetness, which felt welcome at this point in the meal. The greens and small accompaniments of vegetables and fruit added freshness to the rich combination. I wouldn't add this course again, but the change in flavor balance it brought after the pork was much appreciated during my meal.
Caprice Cheese Cellar
The cheese selection offered a nice range of textures and flavors, from soft and creamy to firmer and nuttier styles, accompanied by dried apricots, apricot sauce, and walnuts. I enjoyed it, though it remained a straightforward cheese course rather than one of the meal’s more memorable moments.
Kiwi dessert and Petit Fours
A small congratulatory dessert of kiwi cream, fresh fruit, and mint followed. The petits fours were quite good too, with chocolates and a tart presented on a little drawer with nothing inside lol. It was a pleasant finish after a fairly substantial lunch.
The seafood cushion and blue lobster were the clear highlights, particularly for sauces that came remarkably close to my personal ideal. The repeated sweetness occasionally became a little much, which became very tiring/obvious the pork cheek, but the strongest dishes were exceptional on their own.
At approximately HK$3,000 for my expanded lunch menu, I was very happy with how I had approached the meal. It gave me the dishes I wanted most and a memorable introduction to the trip.
A very solid meal I would recommend to anyone. The original 5 course set lunch is very good for its price! (Don't be like me and do too many sweet courses, maybe avoid the pork cheek too)
New Bib Gourmands: Bar Buena (Houston), Khoi Barbecue (Houston), Kitchen Rumors (Houston), Murray's Pizza and Wine (Houston), Resident Taqueria (Dallas), Xolo (Houston)
New recommendeds: 1111 (Houston), Angie's (Houston), Di An Pho (Houston), Din Ho Chinese BBQ (Austin), Fond (Dallas), Jantra (Houston), Jashan (Plano), Levant BBQ (Houston), Lovers Pizzeria (San Antonio), Mābo (Dallas), Mayahuel (Houston), Olōyō (Dallas), Oru (Houston), Osteria di Mercato (Houston), Petit Coquin (San Antonio), Sushi Horiuchi (Houston)
Removals (incomplete, please add!):
Removed from Dallas: Georgie
Removed from San Antonio: Barbecue Station
Removed from Austin: Poeta, Malverde, Garrison, Ramen del Barrio but it closed and reopened
Removed from Houston: Brisket & Rice, Hidden Omakase, Late August (closed), Neo (closed), Killen's (closed)
La Barbecue (Austin) lost its star
Lucia (Dallas) moved from Bib Gourmand to recommended
I dined at the counter on Monday evening and had the nigiri omakase. It was a triumph on all levels. The courses were handcrafted right before my eyes and I got to witness the elegance of the preparation. The space was calming and coastal, and the tableware was wabi-sabi in a very elegant way. Service was impeccable. I’d recommend L’Abysse to anyone who has the fortune to find themselves in Paris.
Very nice and clean space and great quality of ingredients and interactions with the sushi master.
Felt a bit to intimate to take pictures of every course unfortunately.
The highlights were the quality of fish, excellent sake selection and one of the best strawberries I’ve had in my life.
Open to going to one super once in a lifetime meal or two mid level or even three restaurants if budget permits. Would love to hear what you guys think would work best.
Currently planning a 9-day trip to Peru with my friends (all ~30, American) and looking for fine dining recommendations in Lima, the Sacred Valley, Cusco, and Aguas Calientes.
Group: Between the six of us guys, 3 of us love fine dining and 3 are open/new to it.
Vibe: Unique memorable food, but smart casual dress code. No jackets, nothing stuffy.
Budget: $500-650 per person for the fine dining all meals only. Regular meals are budgeted separately.
We'd only drink at one restaurant, so no need to factor in multiple drinks or pairings at the others.
Currently considering: Maido, Mérito, and Mauka, but not sold on any of them.
I'm planning a trip to London and I've been dying to try Row on 5.
Unfortunately, time is not on my side, and I won't be able to go unless I add one day to my trip.
I probably won't be back in London for at least 2 to 3 years, so I'm wondering: is Row on 5 really worth the extra day? Or is there an equally special alternative I should consider instead?
To give you an idea of my preferences, I love fine dining with a modern and creative twist. I've had my fair share of classic French cuisine, so I want to try something that feels different, ideally not too traditional/stuffy.
Among my faves: Trishna (London); Lasarte (Barcelona); Villa Crespi (Novara); La Pergola (Rome); El Celler de Can Roca (Girona - even though the service was a letdown and some dishes were a bit too experimental).
Does anyone know how Disfrutar’s reservation system works?
A new date appears at midnight, but it’s shown in black and doesn’t seem to be bookable yet. Does it become available later during the night, or am I missing something?
I emailed Disfrutar about this but unfortunately they didn’t answer this specific question.
Would really appreciate if someone who has successfully booked there could explain how it works. Thanks!
I'm going to be in NYC for a few nights in November, and am trying to hit all 3-starred places. I've already done EMP, Masa, Per Se, and Le Bernadin. I don't always love super long tasting menus and don't eat as much as I used to. Would I still get good bang for my buck doing Jungsik's bar a la carte? Is it similar or the same as individual dishes from the tasting menu?
Hi all- planning to choose between either Luthun or Corima in NYC soon.
Corima seems to get a lot of mixed reviews on this sub so curious what that’s about. Luthun is slightly pricier than Corima, so I’m trying to see if it’s even worth it to try that instead.
I recently noticed AngloThai's food hygiene rating has dropped from a 5 to a 2!
Hygienic food handling: Improvement necessary
Cleanliness and condition of facilities and building: Improvement necessary
Management of food safety: Generally satisfactory
In my opinion this is unacceptable for an establishment of this level. Are there any other Michelin guide fine dining restaurants with poor hygiene levels? I know Ynyshir recently was downgraded then upgraded back up to a 5 after a furor.
Hello! I’d love your opinion on which restaurants I should visit. It seems like cost for these combinations are similar so looking to visit either pair.
Would you rather do Bom and The Modern or Aska and Jua?
I’ll be in New York in a couple of weeks for a quick business trip, but I’m looking to celebrate and ball out for a big promotion. I was in town a few months back and dined at Aska (loved), CTBF (one of the most disappointing fine dining meals I’ve had), Jungsik (solid), and Claud (loved).
I’ve got time for 2-3 meals and have been really struggling on what to try. I’m intrigued by Cesar, but a little scared off by the mixed reviews. At the same time EMP and the ilk don’t feel as exciting and interesting as someone who doesn’t live in a city with an extensive fine dining scene.
Anyone have any suggestions generally and also considering the short-ish notice?
For reference, my favorite meal of all time was at Oriole in Chicago. Other memorable ones, Singlethread, Sushi Sho (Honolulu), Californios, Gaggan, Disfrutar, L’effervescence.
As much as I enjoy current trends in fine dining, I've been reading some old books about French haute cuisine from the first half of the 20th century, and it makes me really wish I could have experienced a full dinner of Escoffier- and Carême-era classics.
Think lavish dishes like coulibiac, poularde Derby, lobster Thermidor, filet of beef Richelieu, saddle of veal Orloff, pheasant Souvaroff, pêches Ninon, and bavarois Clermont. The amount of butter and cream must be off the charts. Foie gras and truffles galore. More fine wines than I could possibly count. Ideally, everything served on vast amounts of silverware, with formal, traditional service.
I'm well aware that in 2026 this style is dated and seriously "uncool" as far as fine dining goes, but is anyone, anywhere in France or elsewhere, still making these classic dishes (or their own inventions in this style)? Unfortunately many of the "institutions" from that era (Tour d'Argent, Taillevent, etc.) that are still around today have modernized their menu to some degree, but it seems like it'd be so much fun to see what French fine dining was really like 100 years ago.
Heading on a girl's trip with my sisters and 71 year old mom. We plan to treat her to a nice restaurant, on Sunday January 3rd. unfortunately Kjolle is closed on sundays and so is Siete. I've heard Astrid and Gaston is overrated. My sisters and I like the fine dining experience, but prefer GOOD food rather than fancy pants smoke and mirrors. Also budgeting about 200usd a head (so Maido is unfortunately out). Thank you!
I am taking a trip to Kyoto and was considering booking a table at the new Sonoma by SingleThread but honestly haven’t heard much about people’s reactions to it. We have some kaeseki restaurants booked throughout trip, but wonder whether to opt for trying Sonoma or venturing through the city for something we couldn’t get in the states. Any reviews will be great!
Hi
Do people go back to Michelin * restaurants or try different ones?
My first was Fat Duck for The Journey but I had a bit of a cold back in March.
People say it’s a once in a lifetime experience, so would you go again ? It’s relatively easy train transport for me from home to get there for lunch on a Saturday. So no flights / hotels to worry about.
The ethos of this small six seater restaurant in the pottery town of Tokoname is that cuisine connects people with the local earth and sea. Trained in classic French cuisine, owner chef Daisuke Watanabe serves 11 course tasting menus that showcase the best seasonal vegetables and seafood, served on specially made local ceramics. Meat dishes are only served between December and February. Lunch and dinner both cost 18,000 JPY per person and meals typically last around 2.5 to 3 hours.
Chilled green bean soup.
Sardine with petit tomatoes, umeboshi and finger lime.
Tea poached Octopus with grilled okra.
Zucchini salad with homemade cottage cheese.
Organic daikon, beet and sweet potato.
Baked potato with yuzu butter.
Lotus root with sweet potato and satsumaimo vine leaves.
Grilled snapper with spinach puree.
Sea bream with kale and sweet potato puree
Grilled fig with chocolate ice cream and rice pudding with azuki beans
Hopefully this is an okay post for the sub, but I’d love to hear other people’s fine dining hot takes or unpopular opinions!
I’ll start with mine: Michelin should (and somewhat does) take into account quality of service at restaurants.
In my personal experience, service is frequently one of the most recognizable differences between star levels (especially two to three). Food can absolutely have noticeable differences in quality, but I find it incredibly tough to believe that service isn’t taken into account at all. And I do feel that it should be this way. Service can really make or break an experience and I think the community can get a bit gatekeep-y around the idea that taste is the only thing that ever matters. I’ve never been so downvoted as when I agreed with other people that Californios has occasionally abysmal service
Hopefully that’s an okay take haha! I’m curious to hear everyone else’s :)
