Wineshark Nice Hotel Experience - Kagaya (Wakura Onsen)

This famous ryokan is located in Nanao, Noto Peninsula, and had been one of the top Japanese onsen ryokan, receiving a lot of awards throughout the years. However, unlike the normal ryokan Kagaya has integrated the traditions into a modern high-rise building, and with a strong emphasis on the okami culture, with a dedicated okami for us throughout the stay.

Arriving in the afternoon at the appointed time, and after parking our car we were shown to the lobby while our room is being prepared, with a lady playing traditional instrument to help us relax, while we are sipping our coffee and looking at through the big windows at the ocean. In a short while our okami came to show us to our room, which is located on 3/F Noto Nagisatei, a Japan/Western style room with outdoor onsen bath.

The entrance to the room is very interesting, with a setup just like you are walking into a traditional house with sliding door. The room itself is really spacious, with a sitting/dining room in the middle having a good look at the harbour and pier, as well as a coffee table with chairs on the side, a bed room of western style, a bathroom with doors leading out to the onsen bath outside, as well as a balcony with a garden looking into the ocean.

We then went to the public bath to experience. The men's bath has two floors and big, with the lower floor being indoor with also a sauna room. The second floor is outdoor, effectively having two baths there as there are separate pools. Considering the size of the ryokan I would say the outdoor baths are a bit too small. But fortunately this is not a busy period so I could still enjoy good privacy.

For dinner it was simply phenomenal. The menu is also prepared with English translation, showing the care Kagaya have for foreign visitors. The aperitif is Kanazawa yuzu-citrus with honey. A very refreshing drink to start off our meal.

Then comes the vinegar dish, which is the snow crab that is right in the season. The female crab has a lot of roe which is so fresh and tasty, and the chef also meticulously taken out the meat so you don't need to spend a lot of effort digging them out from the legs. Pairing with the vinegar sauce it was simply out of this world.

Next are the appetizers, with Dried Sea Cucumber, Pickled Squid, Sea Cucumber Sushi-Ball, Boiled Baigai (shellfish), Baked Yellowtail, Deep Fried Anglerfish, Yuine Lily Bulb and Black Soybean in a Thin layer of Fried Egg, Matsuba Spit and Egg Castella. The color and plating itself was amazing and every different appetizer has its own unique flavors which is a feast for us.

The clear soup is Kaga Yam and Soft Roe Ball, which is silky smooth, and then there is the Assortment of Sashimi, with sea urchin, shrimps, fish and squid. It is my first time to eat sea urchin out of its shell. So fresh and memorable on the flavors!

The boiled dish is Wild Duck Jibu-ni Stew, which is rich and having a gamey taste but not in any negative way. The hot-pot is Nodoguro Black Throat Sea Perch, with Steamed Abalone and Cod Roe. The fish is very good, the texture of the meat firm but not rough. The abalone also is cooked perfectly and easy to bite.

The grilled dish is Premium Beef is also great, and the steamed dish of Snow Crab and Turnip provided a balanced from the more robust flavors of the earlier dishes, to wind down on this wonderful meal.

To finish we have the rice from Noto-Koshihikari and Miso-Soup, followed by the dessert of Chocolate Cake with Dried Persimmon. The meal was really a great experience, and more importantly I ordered a good sake to accompany all the great food and no wonder I finished the whole bottle all by myself in no time!

Throughout the dinner the okami also was very attentive and also asked us whether we liked the food. She was quite young but showing good composure. We liked her very much and given more time I am sure she would become a great okami!

After dinner we went to the 'cultural' street inside the ryokan, decorated just like the onsen street with stores on both sides, selling the local delicacies and souvenirs. There is also a morning market selling local produce and some of the foodstuff we had in dinner and breakfast.

On breakfast we had another great experience, with a really wonderful meal again. As I don't have the menu I could only show the photos without the details.

Upon checking out the okami helped to bring our luggage to the counter, and then to the car, and going out to see us off, before saying goodbye and wishes us to come back again. The services have been one of the most memorable so far for any ryokan I had visited and no wonder Kagaya has received so many awards and is one of the must-visit ryokan for anyone.

The price is expensive (112,320 yen for two) but I think it is worth it. My overall rating is 8.0/10.

Nutritionist Recipe - 19. Korean Bean Vermicelli

Ingredients (for 4):

• Korean vermicelli - 300 g
• Carrot - 1
• Egg - 2
• Shiitake - 5
• Cucumber - 1
• Sesame oil - 2 tsp
• Sesame - 1 tsp
• Oil - 1 tsp
• Soy sauce - 2 tsp
• Dark soy sauce - 1 tsp
• Oyster sauce - 2 tsp
• Sugar - 2 tsp

Procedures:

1. Put the vermicelli in boiling water and cook until it softens. Then remove and cool.

2. Peel the carrot and cut into shreds.

3. Whisk the eggs and then pan-fry.

4. Cut the egg sheet into shreds.

5. Clean the shiitake and soak until softened. Then cut into slices.

6. Peel the cucumber and cut into shreds.

7. Mix the soy sauce, dark soy sauce, oyster sauce and sugar.

8. Heat the pan and add oil, then add carrot and shiitake to stir-fry. 

9. Add the seasonings and continue to stir-fry till the carrot is softened.

10. Add cucumber shreds and stir-fry briefly. Then remove and cool.

11. Place the vermicelli on the bowl, then add the vegetable on top, followed by the egg shreds. Then add the sesame oil and sprinkle sesame to finish. 

Wineshark Macau Restaurant Review - Guincho a Galera

This Portuguese restaurant is located in Hotel Lisboa, which has long been one of the best Portuguese restaurants in town. The setting is very nice, with comfortable seating, spacious tables and good ambiance. We ordered Degustation Menu and as well as a Alvarinho which unfortunately I did not take a photo.

Started with some really wonderful bread, the banana bread was very soft and is a perfect match with the banana flavored butter, while the beer sourdough and bread with sausage were all crunchy on the outside and soft on the inside.

The amuse bouche is an assorted pickles and a pork wrap. The pickles are beautifully marinated without being too sour or salty, while the other is pork shreds wrapped in a chewy spring roll paper. The pork is nicely seasoned but the spring roll paper is a bit too chewy and I could only cut it apart with much effort. But still the course is tasty and appetizing.

The second course is Baked Matsuba Crab Meat in Shell. There was a lot of crab meat stuffed in the shell, with the sauce wonderful in taste, and the chives on top giving a nice look. On the side there is some pomelo with red bell pepper, olive and mango. It served as a small salad which gives refreshing complement to the crab meat and balance the weight of the sauce. A really great dish!

Next is Meat Consumme with Portuguese Ham. The soup is very rich in taste, with each drop offering profound flavors. The Portuguese ham provides a savory note to the soup, and the 'dumpling' giving a bite to the dish, making it wholesome and fulfilling, warming the stomach.

Then comes the Deep-fried Bacalhau with Scrambled Egg and Asparagus. The fish was not overly salted, with a nice texture of firm meat, with a crispy golden brown crust. The scrambled egg complements with nice creaminess and the asparagus is light and fresh too.

The fifth course is Roasted Black Pork with Clams. The clams are quite large and with nice sea brine notes, the pork loin is very tender, with rich and juicy taste. This signature land and sea main dish is a good example of how the two normally separate protein can complement each other and the restaurant had done a good job in proving that.

Dessert is Sericaia with Caramel Ice-cream. Sericaia is a Portuguese style puff with a soft surface and an airy filling, and paired well with the rich and sweet caramel ice-cream, There are also some plum and berries on the side to provide some acidity to balance the sweetness making the dessert a great finale in completing this wonderful meal.

The services are also very good, with also a wide selection of wine which is also of very reasonable price. For those who love wine here is a restaurant that you must visit. The bill for the dinner was $2,286 with a bottle of wine. The menu itself was very reasonable at $630 per person only. It is certainly one of my favorite restaurants.

My overall rating is 80/100.

Wineshark Macau Restaurant Review - Pou Chi Lam Sek Kun

This restaurant is famous for its clay pot rice, and even though far from the downtown area it was not that difficult to find. The small restaurant has two floors, and we were seated on the ground level, with the overall decoration being no-frill style and down to earth.

But we came here for the food, not decoration. So ordering the two signature clay pot rice, with me taking the eel and Ivy taking the frog. It took a while for the rice to cook, as it was prepared from scratch. But the wait was well worth in my opinion.

My eel clay pot rice was very good, with the eel having a good fat and having a great complement from the soy beans. There is also a shiitake mushroom to add further aromas to the rice. Adding the specially prepared soy sauce brought the rice to the next level, with the layer of burnt rice at the bottom giving a crispy and tasty supplement to the rice.

Ivy also had a good experience with her clay pot rice with frog. The meat was firm and there was a lot of ginger added too to give a nice smell, and again the soy sauce is a nice enhancer to the overall satisfaction of the rice.

The service, however, was a bit lacking, and being in such restaurant one might argue you could not expect anything. But still in my opinion being friendly is something that everyone should be able to do. On that front this restaurant can have some improvements.

With the two rices costing $105, it is really good value in terms of food quality. I would recommend this restaurant for the sake of the food, but not anything else.

My overall rating is 53/100.

Nutritionist Recipe - 18. Stir-fried Prawn with XO Sauce

Ingredients (for 4):

• Prawn - 10
• Shallot - 2 pieces
• Garlic - 4 cloves
• Rice wine - 4 tsp
• Soy sauce - 4 tsp
• Sugar - 2 tsp
• XO sauce - 4 tsp
• Oil - 1 tsp

Procedures:

1. Cut the legs and spear of the prawns with a pair of scissors, then remove the intestines. Clean and drip dry.

2. Peel the shallot and chop into finely.

3. Peel the garlic and chop into finely.

4. Heat the pan and add oil, then stir fry with shallot and garlic until fragrant.

5. Add the prawns and cook until turning red, then add rice wine, and cover with lid.

6. Add soy sauce, sugar and XO sauce and stir-fry evenly. Serve on plate.

Wineshark Nice Hotel Experience - Mozumo (Hirayu Onsen)

This ryokan is located in Hirayu Onsen, Takayama. Driving through the snow-infested mountain ranges would be a bit dangerous during the winter times so please ensure you have installed the snow tires beforehand. We came after visiting the Shinhotaka Ropeway, with the weather turning a bit chilly and snow started falling in early Dec.

The entrance to the ryokan is a bit easy to miss, with only a small wooden post showing the name Mozumo (in Japanese). Fortunately the staff came out (despite the cold) to greet us when we arrived, and she also helped take our luggage after we parked. Walking down a path I got a good sense that this ryokan is quiet and valued the privacy of customers.

On the day it was fairly quiet and I think we are one of the two guests visiting. After a brief registration at the lobby, we were shown our room  水楢, the room located at the end with the most privacy. It was a really nice traditional Japanese setting, with a spacious anteroom where we would have our dinner and breakfast, a bedroom which is comfortable and cozy, a bathroom with our own hotspring which got lots of windows and when opened, looking out into the trees and snow. We were really impressed and pleased with the setup.

Before dinner we went to the public bath to experience. After walking to the other end of the ryokan, we went to an outdoor path to a changing room, which unfortunately was somehow without any light. The outdoor bath was a circular rock constructed bath which is not particularly large, but because there was no light in the changing room we decided to just bath in our room instead. It was a bit of a waste as we would have the whole public bath all by ourselves on the day.

The dinner started at 6pm, with the staff helping to setup with a lot of delicious local produce. We started off with the appetizers of two Hida beef sushi, stewed abalone skewer with shrimp and ginkgo, some local vegetables, fish cake and tofu. The quality of the food is phenomenal and I got the great feeling that this meal would be a memorable and really impressive one already.

The second course was soft cod roe with ginger and spring onion. The cod roe was very soft and melting in your mouth, without any fishy taste. Accompanying the ginger and spring onion it provided an extra dimension of freshness which makes the dish really enjoyable.

Next was the sashimi with Shima Aji, Japanese Seabream and Peony Shrimp. These are some of the best sashimi with the Shima Aji being one of the best I have ever tasted, very fresh and tasty, and the seabream and shrimp also very good. This again demonstrated how Mozumo took its cuisine in a serious manner.

Then we had the grilled A5 Hida beef with some mushroom and onion. The beef was of the right fat level, as I frankly did not enjoy too much fat in the beef. Unlike the bad experience I had in my stay in another ryokan, the staff in Mozumo told us how to grill the beef probably to enjoy, providing us with a good dining experience for this signature dish in the locale and we all enjoyed it so much.

The next was seasonal vegetable stewed with clam, featuring yam, mitaka mushroom and yuzu. The clam was very fresh and sweet, and paired well with the vegetable to bring an overall delicate and refined taste to the dish.

Then we had the grilled with the famous seabream, scallops and small taro. The seabream was simply perfect, having a nice texture for the fish while the grill bringing out the flavors which is so fantastic. The scallops is nice too. However, I would say the taro was a surprise as I am not particularly fond of taro but this one got a great taste and texture for me to keep asking for more (if I could).

Next we had the pot-cooked rice with miso soup, pickles and turnip roll. The roll was wrapped with a thin slice of turnip, and the pickles were also very good. But again the quality of the rice blew me away. I have not tried to cook rice in this traditional small pot before, but the way the staff prepared that and the skills required to make this right was mind-blowing. The rice was so good that I could have easily finished three bowls of them.

Dessert was a apple sorbet which got a nice cleansing effect for us, providing some acidity and sweetness which balanced beautifully, and having a lightness making us feel overall fulfilled but without any sense of over-eating. A really impressive menu and arrangement. One of the best meal in my experience!

After a good sleep the next morning we had another wonderful breakfast. It was equally impressive as the dinner the night before and we all enjoyed it so much.

I particularly liked the miso paste that was warmed on top of a leaf, which I think is one of the signature Hida delicacies. The miso paste is a really great condiment for the rice, and with that it would be easy for anyone to finish their breakfast without any other meat or fish to supplement.

Throughout our stay the ryokan gave me a good sense of peacefulness and quiet, and we did not even see another face throughout, giving us the sense that we had booked the whole ryokan for ourselves. The price was very reasonable at 55,000 yen for two. A really high value for money choice and I strongly recommend to anyone who would be going to Takayama.

My overall rating was 7.5/10.