Eduardo

Yes, that the place. Don't miss it if you get the chance to go

Sorry guys, the tempura place in Kyoto is Endo, not Edon and if I’m not wrong it was in the Sanjo Marutamachi area. Don't have any other details with me. Masuda is close to Shijo and the telephone number is 7-5361-1508. The street reference that I got from a press review (I'm not sure if its valid) is as follows: Miyukicho Nishi Iru, Matsudabara dori, Shimogyou-Ku. Sanrensho, it wasn't me mentioning the pastries. Even though, its true that it's impossible to leave any of their shopping centres without getting one. The way the make the occidental cakes and desserts is incredible. I didn't like most of the Japanese pastries that much. To sweet and heavy for my taste. The shops at Tokyo an Kyoto Station were great, but nothing compared to the ones at Daimaru in Kyoto...

Endo was quite easy to find by our concierge at the hotel. On the opposite, it was hard to reach Masuda, even though we had the telephone number. Give me a couple of days (I don't have the information with me at this moment) and I will post it.

We have just got back from our trip. The food has been amazing. Most of the times we just walked in at the places that seemed attractive and we didn't failed in any of them. So that should be, in my opinion, the starting point for someone visiting Japan for the first time. We have found out that both Tokyo and Kyoto have a plenty number of very good restaurants in the mid price range, and that it isn’t necessary to expend a hole amount of money to have a very good meal. That said, we have visited some more expensive restaurants that I would never miss if you can afford them: For sushi and sashimi in Tokyo, we had a fabulous dinner at Kybuei. Amazing product. Pure and really delicate. There you see the diference between a sushi man and a good sushiman. The cut of the fish is just another world. Dinner for two, with all the sushi and sashimi in the world, and beer 70000 yen For Tempura in Kyoto, Edon is the place. Best tempura in my life. Everything is delicious, but you have to ask for the sweet corn tempura. Incredible. Dinner for two with a cheap white wine 30000 yen For a more eclectic meal, and unforgettable experience, Masuda in Kyoto is the place. We had a fantastic time with Takashi Masuda, the owner and chef. What a personality. Great fun, and a dinner to remember. Perfect balance between tradition and a more modern cuisine. Tiny place (6 sits at the counter) and a large menu from Mr. Masuda. Best product and cero artificial effects. If you look for fire rockets in four plate, this is not your place. Dinner for 2 60000 yen with wine, shake and whisky Thanks to all of you for your help

Well guys, thank you very much for all the information. Can't wait to go!!

Thanks for your replies. Well, we are very open-minded about food, so all your recommendations are more than welcome. As a fact, here in Spain most Japanese places bases their offer on Sushi, Sashimi, Tempura, and Tepanyaki. Trying good places for this kind of food will be great. Of course, we want to go for a kaiseki as well. In Tokyo we will be staying at the Park Hotel Tokyo which I think is in Shiodome. In Kyoto, I think that we will finally go to the Hotel Granvia Kyoto, which is very close to the railway station. Budget is not such a big problem. Ok, I don’t want all my meals to go up to $200 each, but it’s ok to try some top range places. Sorry if I can’t be more precise, but I really don’t know very much about Tokyo and Kyoto, except for that I look forward very much to go there!! BTW, I don’t know a single word in Japanese and we will be most of the time by ourselves Thanks again!!! Eduardo

Hi, I'm going to Japan this coming August and I’m quiet lost about restaurants to go. I would really appreciate if you guys could give me some advice, in all ranges. We will be four days in each city, so we have plenty time to visit several places. Thanks in advance. It would be a real pity to go so far away and skip the best places!! I promise to give advice back if you ever come to Spain

On the salmon dish, the microfilm works as a papillote. Not to give flavour, or texture. The sweet taste comes from the orange sauce, that as Doc, I also found to be very much in front of the pristine salmon. Something like that also happened to me on the scallop dish. I concur with Doc in most of his comments, and also share favourite dishes. L’Esguard is a total must when going to the Barcelona area.

I would also recommend one of my favourite places from this summer: El Rodat in Javea, where Sergio Torres is making a very interesting cuisine. He has helped developing the gastrovac, a sort of a vacuum pack pressure cooker which raises most fish to their ideal point And if you try El Poblet, I'd definitely go for lunch to get some rice dishes. The rice there is amazing, and I wasn’t very fascinated this year with the rest of his offer.

Yes, I thought of that after posting my comments. I’ve never asked Sacha about it, but I think that what he serves as Villagodio is more “lomo bajo” (low loin??) than “lomo alto”. I’m going there for dinner tonight, so I’ll try to find out about this and also about the terrace, that, as far as I know, it should be ready by this week.

Paco, are you sure it was "chuleton" what they offered you?? (no bad intentions on my question). I go quite often there and I have never seen it on the menu. I wonder if it was “chuleta de ternera del Valle del Esla” (veal from Valle del Esla), which some days is included on the menu, but has not much to do with what we consider a “chuleton”.

I'm afraid I don´t. I used to buy it at the supermarkets when visiting Portugal, and haven't try to make it myself at home

Piazzola, you must have a back yard with no neighbours around if you want to try it. Ok, once you have live coal in your barbecue, put the “frango” with some salt (chicken) completely open in between two grills. Make a mix of olive oil and “piri piri” (Portuguese hot sauce). Put this mix on the frango with the help of a paintbrush and barbecue it quite close to the live coal. The skin side must get very dark, but watch out the other side, otherwise it will get to dry. You must “paint” the frango with the olive oil and piri piri several times while you barbecue it.

I'll find out and will tell you. I've been shopping there from not so long ago. But even if it isn't that place, you should go and take a look to some of their stuff (except for cheeses)...

There's a place in Madrid called Comercial Salamanca (Menendez Pelayo 2) where you can find,in my opinion, the best anchovies coming from Cantabria (I guess it's Santoña but I'm not completely sure). They are “home made” and surely deserve a try. Even if you are not interested on anchovies, it’s a good place for food. Excellent meat, great embutidos and a good selection of canned seafood and vegetables.