On The Road ~ Santiago Chile 2

Where to eat in Santiago: Restaurant 040 is a must.

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Dumplings filled with shredded pork rib and spicy miso broth.

Spanish chef Sergio Barroso is part of a new wave of chefs in Chile who take inspiration from around the world while mining the country’s own rich culinary history.

Chef Barroso was born in Madrid, worked at El Bulli and at Denis Martin in Switzerland. Restaurant 040 opened in 2015. The food is inventive, technically accomplished dishes that are strongly influenced by molecular gastronomy.

Most everything is one bit. No flatware is on the table instead is your own bowl of lemon water for your fingers.

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Taco wrapped in white cotton candy you pinch together to eat, and a little sip of Bloody Mary.

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Malayan fried pork belly rinds

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Waffle cookie with spiced mango ice cream.

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Chocolate wagashi cafe and banana wagashi

Restaurant 040 is one of the Diners Clubs “World’s 50 Best Restaurants”

Restaurant 040

On The Road ~ Kyoto, Japan #21

Restaurant TAKA

One of our last nights in Kyoto, we were sent on an adventure to find this very special restaurant in a tiny little alley of Kyoto.

Taka is a modern standing bar.

Chef TAKA: Born in Uji, Kyoto. After being trained at Kyoto style Kaiseki, moved to Milano, Italy. While working at NOBU/Armani in Milano for over 10 years and after living in Italy, Australia and Denmark, he returned to Kyoto in 2016. He decided to stay and open a small gastropub to provide fusion dishes and drinks of Italian and Kyoto style Japanese.

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This is a must if you are staying in Kyoto. The space is tight, but you feel welcomed immediately. We sat downstairs at the bar, but there is an upstairs and people who were leaving from there were happy and excited to share their good byes and praise to  Chef Taka.

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This is how they serve Chicken Wings, very cool!IMG_8966

On The Road ~ Kyoto, Japan #20

Natsuko (our very special guide) had an adventure scheduled today, an hours ride to a place that many tourists don’t go to, but should.

Miyama-Kita Village is where you will see a traditional Japanese landscape which became a cultural heritage site in 1993. This includes the houses, forest, rice fields, vegetable gardens, stonewalls, walkways etc.The entire village has to work together to preserve the village.

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These thatched roof houses are called Kitayama style farm houses. There are 50 in Kita Village, 38 of them have thatched roofs. most were built 150-200 years ago. One of the buildings is the Miyama Folklore Museum, where you can have a tour and see exactly what it was like all those years ago. Here are a few photos for example.

Natsuko sharing all her knowledge as we walk the village.

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After spending time in the village, there is a great lodge-style restaurant “Kitamura” on the river. The food was fantastic.

Local Venison, Amazing

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Pork Katsu

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On The Road ~ Kyoto, Japan #19

Heading back to Kyoto, spending a few days at the new Four Seasons, Kyoto. We want to thank the wonderful  staff, and if you stay here, be sure to find the Manager, Alex Porteous and say hello for us.

Besides the beautiful rooms, the flower arrangements and art throughout the public areas of the hotal

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Incredable pool and spa

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Tea House

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On The Road ~ Kyoto, Japan #18

Restaurant Le Plat Plus:

We headed out to a neighborhood restaurant, a French Restaurant recommended by the concierge of Kyo-Suiran where we were staying in Arashiyama, Japan. The food was excellent, the environment so French, we highly recommend if you are in the area.

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Fresh Pea Soup

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Charcuterie Platter

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Confit of Duck

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This wine was delicious

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On The Road ~ Kyoto, Japan #11

This is one of many Signature Drinks at The Ritz Carlton Kyoto, called “Rosearoma”. So beautiful, it was amazing to watch the process.

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On The Road ~ Tokyo, Japan #8

Eating In Tokyo:

I’ve waited days for this one, we were told this was the BEST Raman and Gioza in Tokyo, in fact we were also told it’s Jackie Chan’s favorite. They were right, it was ordered a second plate of Gioza. But get there early for lunch otherwise a line starts out the door.

Menu

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Regular Pork Raman

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Spicy Raman

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Pork Gioza

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Where The Line Starts

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