Consolidated "Best Restaurants in the World" thread
Jan 9, 2018, 9:09 pm
#796
Join Date: Sep 2009
Location: Los Angeles
Posts: 442
I love Nihonryori Ryugin and try to visit annually.
I really liked Den Tokyo. Communal table seats about 12 offering modern kaiseki. The chef's wife and much of the staff speak English. Casual ambiance was great for lunch.
Sushi Sawada. I haven't been to all of the top sushi restaurants (like Saito), but this one is still my favorite.
Jan 9, 2018, 9:14 pm
#797
Join Date: Sep 2015
Posts: 305
Type of cuisine?
I love Nihonryori Ryugin and try to visit annually.
I really liked Den Tokyo. Communal table seats about 12 offering modern kaiseki. The chef's wife and much of the staff speak English. Casual ambiance was great for lunch.
Sushi Sawada. I haven't been to all of the top sushi restaurants (like Saito), but this one is still my favorite.
I love Nihonryori Ryugin and try to visit annually.
I really liked Den Tokyo. Communal table seats about 12 offering modern kaiseki. The chef's wife and much of the staff speak English. Casual ambiance was great for lunch.
Sushi Sawada. I haven't been to all of the top sushi restaurants (like Saito), but this one is still my favorite.
Jan 10, 2018, 8:29 am
#798
Join Date: Jun 2005
Location: MD, USA
Programs: UA- Pl (2MM), AA-Go, Delta-Silver, Hyatt-Globalist!, MR/SPG comb - Plat, Hilton - nada
Posts: 707
Just booked for Sumibi Yakini-ku ...Legendary Waygu Toungue course (~25k yen/pax).
If you want the high end Kobe - I've been twice to "Gomei" Akita beef in Ginza (again ~30+k yen/pax) - Ginza Gomei Akita Beef Teppanyaki
Nice small place (seats ~10-12) where you sit at the grill and the chef cooks and serves each dish hot off the grill
Most of their chefs speak only Japanese - if you don't speak then request chef KYO - he is chinese and speaks fairly good english (enough to understand his explanations of the dishes/cooking style) - My Gf is chinese so we got more detailed information
Jan 10, 2018, 8:48 pm
#799
Join Date: Sep 2015
Posts: 305
I'm in Tokyo alot - and heading back next week.
Just booked for Sumibi Yakini-ku ...Legendary Waygu Toungue course (~25k yen/pax).
If you want the high end Kobe - I've been twice to "Gomei" Akita beef in Ginza (again ~30+k yen/pax) - Ginza Gomei Akita Beef Teppanyaki
Nice small place (seats ~10-12) where you sit at the grill and the chef cooks and serves each dish hot off the grill
Most of their chefs speak only Japanese - if you don't speak then request chef KYO - he is chinese and speaks fairly good english (enough to understand his explanations of the dishes/cooking style) - My Gf is chinese so we got more detailed information
Just booked for Sumibi Yakini-ku ...Legendary Waygu Toungue course (~25k yen/pax).
If you want the high end Kobe - I've been twice to "Gomei" Akita beef in Ginza (again ~30+k yen/pax) - Ginza Gomei Akita Beef Teppanyaki
Nice small place (seats ~10-12) where you sit at the grill and the chef cooks and serves each dish hot off the grill
Most of their chefs speak only Japanese - if you don't speak then request chef KYO - he is chinese and speaks fairly good english (enough to understand his explanations of the dishes/cooking style) - My Gf is chinese so we got more detailed information
Jan 11, 2018, 10:22 am
#801
Join Date: Jul 2002
Location: Hong Kong
Posts: 676
May 28, 2018, 4:31 pm
#802
Join Date: Aug 2013
Location: YVR - MILLS Waypoint (It's the third house on the left)
Programs: AC*SE100K, wood level status in various other programs
Posts: 6,232
Just got back from three weeks in various parts of the Southern Pacific and wanted to thank the FT crowd for some excellent recommendations in Melbourne. Some notes:
Sadly, I can't recall who mentioned what, but recommendations made on this and the M* forum have always been solid. So thanks once again!
Vue Du Monde - Perfect food service experience. The tasting menu itself was pretty good with some misses (a lamb tartare with no flavour of lamb) and possibly too many courses overall, with large proteins showing up late in the progression. Wine service was variable but the selection of wines was very good. And the view is outstanding.
Attica - Simply stunning from end to end. The progression was perfect, nice nods to classic Australian product and dishes throughout. As with all good tasting menus, it was a struggle to pick just one favourite. Service was professional but relaxed and very friendly. And the little visit 'outside' during the meal was both welcome and a lot of fun. We will be back.
Saint Crispin - A great vibe here and sadly quite empty on a Tuesday night. Everything from the eel churros to the final mains were delicious and more composed than I would have initially thought. There's a real sense of refinement to these dishes. The sommelier was good enough to take us through a bit of a tour of lesser known Australian wines and spirits. Great fun and very good meal.
Cutler & Co. - Ordered the chef's choice menu and was not disappointed. Duck and pork dishes really stood out and the wine selections we very good. Probably the most causal of the places we ate, but it has a nice buzz, with the service and pacing spot on.
Attica - Simply stunning from end to end. The progression was perfect, nice nods to classic Australian product and dishes throughout. As with all good tasting menus, it was a struggle to pick just one favourite. Service was professional but relaxed and very friendly. And the little visit 'outside' during the meal was both welcome and a lot of fun. We will be back.
Saint Crispin - A great vibe here and sadly quite empty on a Tuesday night. Everything from the eel churros to the final mains were delicious and more composed than I would have initially thought. There's a real sense of refinement to these dishes. The sommelier was good enough to take us through a bit of a tour of lesser known Australian wines and spirits. Great fun and very good meal.
Cutler & Co. - Ordered the chef's choice menu and was not disappointed. Duck and pork dishes really stood out and the wine selections we very good. Probably the most causal of the places we ate, but it has a nice buzz, with the service and pacing spot on.
Sadly, I can't recall who mentioned what, but recommendations made on this and the M* forum have always been solid. So thanks once again!
Last edited by Bohemian1; May 28, 2018 at 4:34 pm Reason: Spelling
May 28, 2018, 5:16 pm
#803
Suspended
Join Date: Aug 2013
Location: Southern California, USA
Programs: Marriott Ambassador and LTT, UA Plat/LT Gold, AA Gold
Posts: 8,764
Just returned from 2 weeks in Japan. Incredible dining is an understatement.
Narisawa is tremendous. Absolutely loved it. Perfect fusion of French technique with Japanese ingredients with a mind-blowing experimental approach that we loved. Perfect service, friendly and enthusiastic yet with a Japanese sense of formality. Incredible wine pairings, too. Absolutely worthy of its place as a top restaurant in the world.
Kitcho Arashiyama is perhaps the most memorable and uniquely Japanese of all the restaurants we enjoyed. Fabulous food, perfect precision in presentation and service, and great sake paired beautifully for a truly unique Japanese culinary experience unlike any other. World class. With a price tag to match!
Hajime is the most schizophrenic dining experience we’ve ever had, with some of the best food and most artful presentation we’ve ever enjoyed anywhere in the world...and the most tragic service fails we’ve ever experienced by any supposed top restaurant.
Yoshitake is worthy to be one of the top 100 restaurants. Spectacular sushi and fusion creations in a very impressive yet comfortable setting, even with little English spoken. Best sushi experience of all time.
Narisawa is tremendous. Absolutely loved it. Perfect fusion of French technique with Japanese ingredients with a mind-blowing experimental approach that we loved. Perfect service, friendly and enthusiastic yet with a Japanese sense of formality. Incredible wine pairings, too. Absolutely worthy of its place as a top restaurant in the world.
Kitcho Arashiyama is perhaps the most memorable and uniquely Japanese of all the restaurants we enjoyed. Fabulous food, perfect precision in presentation and service, and great sake paired beautifully for a truly unique Japanese culinary experience unlike any other. World class. With a price tag to match!
Hajime is the most schizophrenic dining experience we’ve ever had, with some of the best food and most artful presentation we’ve ever enjoyed anywhere in the world...and the most tragic service fails we’ve ever experienced by any supposed top restaurant.
Yoshitake is worthy to be one of the top 100 restaurants. Spectacular sushi and fusion creations in a very impressive yet comfortable setting, even with little English spoken. Best sushi experience of all time.
Last edited by bhrubin; May 28, 2018 at 5:44 pm
Oct 7, 2018, 12:37 pm
#804
Join Date: Aug 2013
Location: YVR - MILLS Waypoint (It's the third house on the left)
Programs: AC*SE100K, wood level status in various other programs
Posts: 6,232
Dined at Borago in SCL last month. Simply stunning.
Local foraged ingredients, many of which are similar to product found back home but quite unique to the Chilean ecosystem. 17+ plates all with a unique presentation style that echoed either flavours or origins of the star ingredient. Associated wine pairings were equally excellent, again many from small producers that we just never see in North America. Overall service was friendly, well informed and the pacing was spot on (about 3.5 hours end to end).
While I was there, I mentioned to my dining companion that certain aspects of this meal reminded me of a higher production version of another restaurant I frequent, the Willows on Lummi Island in Washington (if you haven't been, you should go). Sure enough, when I get back home I have an email from Chef Blaine at the the Willows that they are having a special evening with a visiting chef - Rodolfo Guzmán from Borago. It's a small world.
Highly recommended.
Local foraged ingredients, many of which are similar to product found back home but quite unique to the Chilean ecosystem. 17+ plates all with a unique presentation style that echoed either flavours or origins of the star ingredient. Associated wine pairings were equally excellent, again many from small producers that we just never see in North America. Overall service was friendly, well informed and the pacing was spot on (about 3.5 hours end to end).
While I was there, I mentioned to my dining companion that certain aspects of this meal reminded me of a higher production version of another restaurant I frequent, the Willows on Lummi Island in Washington (if you haven't been, you should go). Sure enough, when I get back home I have an email from Chef Blaine at the the Willows that they are having a special evening with a visiting chef - Rodolfo Guzmán from Borago. It's a small world.
Highly recommended.
Oct 7, 2018, 9:41 pm
#805
A FlyerTalk Posting Legend
Join Date: Jul 2000
Location: PHX and LIH
Programs: AA: 2 MM
Posts: 85,558
Chef Massimo Bottura of Osteria Francescana was interviewed by Leslie Stahl on 60 Minutes tonight. He put a little 25 year old Balsamic on half of a cherry tomato. She was in heaven.
Oct 8, 2018, 5:45 am
#806
FlyerTalk Evangelist
Join Date: Mar 2006
Location: Germany
Programs: Some
Posts: 11,522
Oct 10, 2018, 3:56 am
#807
Join Date: Sep 2018
Posts: 25
Went to both Jiro and Sawada recently, and I much preferred both the ambiance and the neta.
Oct 24, 2018, 5:02 pm
#809
Suspended
Join Date: Aug 2013
Location: Southern California, USA
Programs: Marriott Ambassador and LTT, UA Plat/LT Gold, AA Gold
Posts: 8,764
Just had dinner Saturday night at Somni—located inside the Bazaar by Jose Andres restaurant at the SLS Beverly Hills. Wowza. Everything about it was amazing, and with the exception of one minor service snafu, this was worthy of the top 100 and Michelin 2 or 3* (were it to ever rank Los Angeles again).
Oct 25, 2018, 8:03 am
#810
formerly declinespecificinformatiom
Join Date: Jul 2011
Location: USA
Posts: 1,140
Hi everyone,
I was wondering if anyone had any recommendations for NY for four adults and three kids. Somewhere less fussy but good and something unique (i.e. not a steakhouse like Keens, etc). My initial thought was Cosme, which is somewhat casual and loud, which I absolutely love but we want to try somewhere new. Same thoughts Estella. We've already been to the traditional top restaurants like Per Se, EMP, etc... but those are all a bit too quiet and way too formal.
Good cocktails or a place near a good bar, like Blind Tiger for beer even.
We're renting a loft in Tribeca so something relatively close is a huge plus.
I don't want it fit the traditional mode of top, as in fussy or expensive, but good and I know there are some really knowledgeable people on this thread. In fact, I find that the traditionally top places are underwhelming and a bit stale and boring
I was wondering if anyone had any recommendations for NY for four adults and three kids. Somewhere less fussy but good and something unique (i.e. not a steakhouse like Keens, etc). My initial thought was Cosme, which is somewhat casual and loud, which I absolutely love but we want to try somewhere new. Same thoughts Estella. We've already been to the traditional top restaurants like Per Se, EMP, etc... but those are all a bit too quiet and way too formal.
Good cocktails or a place near a good bar, like Blind Tiger for beer even.
We're renting a loft in Tribeca so something relatively close is a huge plus.
I don't want it fit the traditional mode of top, as in fussy or expensive, but good and I know there are some really knowledgeable people on this thread. In fact, I find that the traditionally top places are underwhelming and a bit stale and boring
Last edited by DSI; Oct 25, 2018 at 8:12 am