Sushi Amane *

🇺🇸 | NYC | 7.29.2019

After working 8 years at Sushi Saito in Japan, Shion Uino serves one of the most exciting contemporary sushi in NYC in a very intimate 8 seat counter hidden inside Mifune.


🇺🇸 | NYC | 7.29.2019

Honest, simple and tasty cooking going here. Small and varied menu showcases great products in a communal setting with a great vibe and energy.

Le Bernardin ***

🇺🇸 | NYC | 7.29.2019

The temple of seafood in the USA is right here. Pristine and perfect sauces and broths are paired with the best seafood anyone can get their hands into. Eric Ripert and team truly have mastered their recipes providing one of the most delicious meals I have had lately. Three stars are felt since the moment you walked into the door.

Cote *

🇺🇸 | New York City | 7.28.2019

Korean steakhouse taken to a different level. Very impressed by the steak omakase which feature truly amazing cuts of beef plus all the other accompaniments that you could wish for. Meat lover heaving, interactive, fun and delicious.

Cosme NYC

Cosme NYC | 11.5.2018

Modern Mexican in a warm and relax environment were service is efficient as it is informative. ‘Cobia al Pastor’ was wow for everyone at the table, ‘Duck Carnitas’ is always a must, and the ‘Husk Meringue’ is probably one of the most complex and perfect desserts out there. Mezcal section is strong with very rare bottles. Seat at the bar or dining room. It is always fun and delicious.

Per Se ***

Per Se – NYC – 11.4.2018

No secret that Per Se is one of my favorite restaurants in the USA and the world. The execution of food and service is with the most precise detail and the hospitality is felt since the moment we walk through those magical blue doors.

A tasting menu that starts with the ‘must have’ classic suspects as the perfect bites of the ‘Salmon Cornet’ and the luxurious ‘Oysters & Pearls’ which is one of the most perfected dishes in the world. Seasonality makes its presence with its unctuous ‘Pumpkin Velouté with white truffles’, perfect pieces of seafood where ‘Hawaiian Abalone’ is prepared to perfection. A ‘Foie Gras’ due shows off culinary skills as well as the perfect piece of ‘Pigeon’ & ‘Venison’.

One of the most complete and rounded restaurants are in the world. Worth a visit at any time of the year. But is always extra special when is white truffle season.

Momofuku Ko **

Dinner at 2 michelin star counter Momofuku Ko on Sunday 3/18/18.

Alley towards Momofuku Ko
Counter set up at Momofuku Ko
Pomme Soufflee
Lobster Polaise
Aperitif – St George Bruto Americano, Blood Orange
Chicken Oyster
Kitchen at Momofuko Ko
Ardoisieres ‘Argile’, Savoie, France 2016
Black Bass – consomme, finger chili
El Maestro Sierra Amontillado, Jerez, Spain
Sea Urchin – chickpea hozon, olive oil
Labet ‘Fleur de Savagnin’, Cotes du Jura, France, 2013
Ko Egg – white sturgeon caviar, potato chips, vinaigrette
Patrick Carbineau ‘Les Conquetes’, Touraine, France 1999
Beef – au poivre
Mutemuka Shuzo ‘Mutemuka’ Junmai Genshu, Kochi, Japan
Dungeness Crab – brown rice, bourbon. My favorite dish of the menu
Clos Cibonne ‘Cuvee Speciale des Vignettes’ Cotes de Provence, France, 2015
Bouillabaisse – lobster, potato, saffron, mustard
Bread – house-made, cheesecake aged butter
Belliviere ‘I’Effraie, Coteaux du Loir, France, 2015
Kitchen in action at Momofuku Ko
Duck – cabbage, blood orange
Duck Breast
Kumkuat – sorbet, black tea
Geoffroy Ratafia, Champagne, France
Foie Gras – lychee, pine nut, riesling
Enoki Shuzo ‘Hanahato’, Junmai Kijoshu, Hiroshima, Japan
Ice Cream – wild rice, kombu
St. Agrestis Amaro, Brooklyn, New York
Chocolate – mint, fernet branca
Momofuku Ko
Aging at Momofuku Ko
Art Wall at Momofuku Ko