From their recent trip to Paris, my parents brought back a box of macrons from Pierre Hermé (first review). While Ladurée has solid macarons, Hermé’s macarons are on another stratosphere. This is where art is merged with food. There are a mix between classic items and new concoctions (I’m reviewing mostly seasonal items).
What do Chanel, perfume, and wine have in common? The answer is Château de Crémat, a castle built in the early 1900s with roots dating back to the Romans. It’s also one of the most prestigious Bellet vineyards in Nice. Surprisingly, the art of creating wine is akin to making perfume. Both require knowledge of chemistry, relentless experimentation, and refined senses. After all, making it isn’t difficult, however making a quality wine is.
Hashimoto is a discovery I made during my recent trip to Japan. Located in the Bunkyo district of Tokyo, I would have never guessed this is a famous unagi restaurant with over 200 years of history without prior research. Bunkyo is a stark difference to areas like Shibuya or Shinjuku. Largely dominated by local residents, this is definitely not a touristy neighbourhood.
Just as we were welcomed in, a waft of intense smoke greeted us as the grilling room is located near the entrance. The interior was tiny, quite typical of Tokyo restaurants. Without a reservation, the best option would be to come before peak hours (hint: just before opening time).
The menu is simple and concise. Hashimoto is really well known for their Unaju, filets of grilled eel with rice served in a lacquered red box. The waiter also heaped praises on the kimoyaki (grilled eel liver), kimosui (eel liver soup), and tamagoyaki (egg omelette).