Gymkhana – London, UK
A must if you love Indian food and are in London. Beware that a lot of the dishes are spicy. I like spice and the prawns in particular were burn your ears spicy! Unless you are an Indian food pro and know what each ingredient is, ask your server for some guidance with the menu and they’ll make sure you get a well rounded meal. And don’t forget the cocktails. Wowzer they were good (Gooseberry Nimbu Pani)! I especially love how on the menu there’s a little notation under each drink telling you what time of day they’d each be appropriate for. Did I mention they have a Michelin star?!
Kondo – Tokyo, Japan
I knew this was a 2 Michelin star tempura restaurant but I didn’t know much more than that. Surprisingly I was able to make reservations just a day in advance for 6 people which was even more shocking when I saw how small the place was. There was absolutely no English signage so had it not been for our taxi driver pointing it out to us we probably never would have found it.
Once inside we were seated around the tempura bar with a front row seat to tempura delights being fried in front of us (also Chef Fumio Kondo unbeknownst to us). With three menu choices to choose from, we decided to go big and ordered the largest of the three, the “Yomoji” menu which included – an appetizer of 2 Japanese dishes, sashimi, tempura (7 vegetables, 4 fish, 3 shrimp), and Kakiage (a mixture of scallops and honewort fried in batter). It was an aggressive order but our thought was “go big or go home!”.
Highlights were the shrimp, tuna sashimi, and tempura vegetables. My least favorite dish was hands down the first appetizer which included two types of raw fish (which were very good) and then a large snail and fish liver. I’m not a fan of liver to begin with and this one didn’t do anything to change my mind. That being said I tried it to be polite and moved on:)
With each piece of tempura that we were served, we were told to eat half with a little salt and the other half dipped in the tempura sauce which had fresh diakon in it. Overall I enjoyed the simplicity of the salt. Everything was so fresh and cooked to absolute perfection. Watching the chefs delicately prepare each dish was a treat.
Sashimi, fish liver (I believe monkfish) and sea snail
Steamed tofu with yam, gingko nuts, and potato
Kisu – flat white fish
Some sort of fish/eel wrapped in shiso
Fruit for dessert