Tokyo restaurants tops in Michelin

by Tom Johansmeyer on

Tokyo is the top dining city in the world, according to the latest Michelin Guide. With 11 restaurants at three stars, it’s pushed past Paris, the former top dog in the culinary world. Eight of the nine Tokyo restaurants with three starts retained their Michelin ratings year-over-year, and three were bumped up from two stars to three for 2010. Paris has only 10 three-star restaurants in the 2010 Michelin Guide, and New York only has four.

According to Oyvind Naesheim, Nobu Hong Kong’s executive chef, “Tokyo is an unbelievable city for food,” continuing, “The passion and perfection at some top Tokyo restaurants show us why this city is so outstanding in fine dining.”

Two thirds of the 197 Tokyo restaurants listed by Michelin focus on Japanese food, focusing on common styles includingfugu, soba, sukiyaki, tempura and sushi. Three of the 11 three-star spots went to French Restaurants.

In total, Tokyo has 261 stars, more than any other city in the 23 countries that Michelin covers. Look for the list of Tokyo three star restaurants after the jump.

  1. Esaki, Classic Japanese (new)
  2. Ishikawa, Classic Japanese
  3. Joel Robuchon, French
  4. Kanda, Japanese
  5. Koju, Japanese
  6. L’Osier, French
  7. Quintessence, French
  8. Sushi Mizutani, Sushi
  9. Sukiyabashi Jiro Honten, Sushi
  10. Sushi Saito, Sushi (new)
  11. Yukimura, Classic Japanese (new)

Don’t become a hermit: eight tips for solo business travelers

by Tom Johansmeyer on

Solo business travel can be downright depressing. Even if you hate team dinners (and your colleagues), don’t mind dining alone and prefer a bit of privacy, frequent individual business trips can turn you into a hermit. After a while, you socialize almost not at all, become intolerant of other people and seek out the types of conversation that can only be held in your own head. Along the way, you can become perpetually annoyed or even seriously depressed. The tendencies that characterize your personal life can invade your job performance, as well. Sucking at work can take a toll on your self-esteem, intensifying the problem. Before you know it, you’re beholden to this toxic dynamic — extracting yourself requires a triumph of the will, which is unlikely when you’re trapped by the pressure of a seemingly inescapable situation.

Prevention is really the only course of action at your disposal. Otherwise, you’re left waiting for someone else to notice the problem and pull you out of your rut. For lone road warriors, unfortunately, regular exposure to anyone is rare. Clients are most likely to realize the situation, but that’s more likely to result in a call to your boss than to you. Your extrication from the perils of solo business traveler life thus could come at the cost of a ding to your career. To avoid this, you’ll have to be, as the management gurus say, “proactive.”

Your sanity and livelihood are on the line. Fortunately, you’re inherently equipped to protect yourself, and the travel environment offers much that you can use. However, both your mind and the hotel offer plenty in the way of temptation, so try to stay on an even keel.

Here are six ways to ward off hermitdom for the solo business traveler:

1. Dinner should not be “do not disturb”
Avoid room service at all costs. Once you get a taste of the convenience, even if you have a good reason that first time, you’ll slip into the habit of eating in bed every night. It won’t take you long to have an excuse for every occasion. Go down to the restaurant. If you have access to a car, leave the property. Otherwise, you’ll start to think that meals should be consumed in hiding. Some restaurants offer a communal table for business travelers: take advantage of it.

2. Join the club
Most business travelers have some form of elite hotel status, allowing them to hang in the club-level lounge. Skip the hotel bar, and use the exclusive offering instead. Sure, the food (and sometimes the booze) is free, which is always a plus. More important is that you’ll be around people like you. Shared experiences lead to natural conversations. And, if you and the other guests in the club are on long-term projects, you may wind up with some new friends. You may have a companion for dinner a night or two a week.

If your hotel doesn’t have a club level (or if you don’t have the status yet to get in), see if it has a manager’s reception. These are not at all uncommon (I stayed at a Homewood Suites in a Nashville suburb for that had one nightly). You can snack a bit, get some free liquor and meet the other road warriers who live the way you do.

3. Seek open spaces
You don’t have to work in your room. Instead of holing up in your cave, take your laptop down to the lobby — it has all those seats for a reason. Listen to the piano player while you peck away. Or, sit by the pool. Just being around people will help you remember that they exist.

For many professionals, confidentiality is a concern, but don’t let this become an excuse. Find a seat with your back to a wall, and you should be fine.

4. Take your client out
Yes, this is like volunteering for more work, but you’ll get something out of it. In addition to maintaining some human contact, you’ll strengthen your business relationship. Forego big team dinners in favor of one-on-ones where you can get to know each other. Just be careful not to get too chummy: it’s a business relationship first.

5. Check out the local color
If you’re on a long-term assignment, join a local gym instead of using the one at the hotel. Hit Craigslist to see if there are any groups around that share your interests. At first, you’ll be plagued by the nagging thought, “But, I’d have to drive (or walk or take the subway) to go.” Think about what home life is like for a normal person, though. You leave the house all the time. It shouldn’t be any different because you’re in a hotel.

Local networking groups can be a great outlet. You’ll meet people who want to be met, and you’ll further your career … all while keeping yourself from going nuts.

6. Find a friend of a friend
You may not know anyone where you’re going, but there’s a decent chance you know someone who does. Ask around. A friend of a friend can help you get oriented and give you an occasional buddy for dinners and drinks. It may be awkward at first, but that will go away. In the end, you’ll make a new friend, and you’ll get the hell out of your room for a while.

7. Meetups and tweetups
The internet can be useful. I’m always seeing traffic on Twitter for various get-togethers. Poke around. Also, cruise LinkedIn (if your mindset is professional) and Facebook (if it’s not). There’s always something going on in just about every city, and social media can make it pretty easy to find something that will turn you on.

8. Treat yourself to a spa experience
Chances are you need it anyway. Line up a massage one evening, and enjoy human contact of the most relaxing kind. Sit in a hot tub for a few minutes afterward. Then, go back to the drudgery of solo business travel at least somewhat refreshed.

Great drinking and dining at London’s gastropubs

by Sean McLachlan on

The pub is a fine British institution, but the eating is rarely as good as the drinking. When you order food at most pubs, what you get is a preprepared meal that’s heated up in a microwave, not something that’s cooked especially for you.

Some pubs do have good kitchens where they make everything from scratch, like The Fir Tree, my local in Oxford, but it can be hard to tell just by looking at a pub whether the food is good or not. If you want to get some good dining with your real ales, either ask a local or go to a gastropub.

Gastropubs are just what the name implies–pubs that pride themselves as much on their kitchen as on their bar. Last week I tried the Anchor and Hope, named by the folks over at Square Meal and several other reviewers as one of London’s best.

I must admit I wasn’t going in with the clearest state of mind, having just flown in from Missouri that morning and done a full day’s work at the British Library. (Ever read medieval manuscripts while jetlagged? Neither had I) The meal soon perked me up.

It was a Tuesday night but the place was packed and noisy. My friend and I didn’t bother trying to get a table and simply sat at the bar. Service was quick and we enjoyed watching the chefs do their thing in the open kitchen. I ordered the braised hare, and my friend ordered the fried eel, peas, mustard, and bacon.

The braised hare was tender and rich, and I found my friend’s dish pretty good too, even though I am by no means an eel fan. Both dishes came with plenty of flavorful sauce and we cleaned our plates with some sourdough bread. For dessert we had custard fingers. They were good too, but nothing special, so after the excellent entrees they were a bit of a letdown. Our two meals, three pints of Bombardier, and dessert came to just 43 pounds ($70). That’s good value in a city infamous for overpriced and mediocre food.

Other dishes on offer included Foie gras terrine and poached quince; pot roast partridge; braised cuttlefish and chickpeas in ink; and whole roast sea bass, fennel and anchovy dressing. As the night wore on items were crossed off the menu. This is a good sign because it means they only had limited quantities of quality ingredients, but it can lead to disappointment. I’d gone in with my heart set on the wild rabbit, tomato, anchovy, and almonds.

Located at number 36, The Cut, the Anchor & Hope is conveniently close to Waterloo station and the Old Vic and Young Vic theatres, so give it a try when you’re in town, or try one of the many other recommended gastropubs listed at Square Meal.

The word “gastropub” was coined back in 1991 by the owners of The Eagle in Clerkenwell, pictured here. Gastropubs, like many other aspects of English life, are very class-specific. Working-class types tend to dismiss gastropubs as being full of toffs who don’t know what a real pub is, and I have to say there’s a bit of truth to that statement. The gastropubs I’ve been to tend to be a bit less social and attract fewer of the regulars that make traditional pubs into little communities. The three times I’ve lived in England I always had a local pub where I was a regular, but I’ve never become a regular at a gastropub.

Now if someone opened a gastropub that served Ethiopian food, that could change. . .

It’s Rioja Restaurant Week in NYC and Chicago!

by Katie Hammel on

Last January, my husband and I took a trip to the Rioja region of Spain. We sampled Rioja wines and visited underground cellars by day, and hopped from bar to bar snacking on tapas and drinking Rioja wines by night. We found that there were several Rioja wines that we loved, at that the tapas served there (while not incredibly creative like those offered in the Basque country) were simply delicious. So I was very excited to see that this week, October 18 to 25, is Rioja Restaurant Week both here in Chicago and in New York City.

From now until Sunday, dozens of restaurants in both cities will offer special deals and dishes to celebrate the wine and cuisine of the Rioja area. Some will offer $12 tapas and wine pairings and others will offer $25 or $50 prix fixe menus paired with wine. Other specials offered as part of the promotion include a 15% discount on dinner or a 20% discount on a bottle of Rioja wine. Not a bad deal. This means that at Eivissa, a Catalan tapas restaurant in Chicago (for example), you can either get a multi-course dinner for two for $50, or just nosh on their signature tapas, which are half off weekdays from 4pm-6pm, and enjoy a bottle of Rioja wine for as little as $30.

Over 50 restaurants in NYC are participating, along with nearly 30 in Chicago.

The Abbey Resort and Spa: A surprise foodie retreat in the Midwest

by Katie Hammel on

When you stay at a resort like The Abbey Resort and Spa on Lake Geneva, Wisconsin, chances are that you’ll eat many of your meals at the property’s on-site restaurant. This can sometimes mean dining on uninspired dishes like rubbery “hotel chicken” or resigning yourself to the fact that you’ll be spending a fortune on each meal in order to avoid heading offsite in search of better or cheaper food.

So one of the things that impressed me most about The Abbey Resort was the clear dedication to quality food at affordable prices. Over the course of my stay, I had the chance to sample several of their signature dishes, from a hearty dinner that included grilled scallops, tender beef filet and rich espresso creme brulee to a light meal from the spa menu that featured an Asian chicken salad, fresh veggies and a dessert of grilled pound cake with strawberry puree. I’m a picky eater with a former chef for a husband, so I can be hard to please. But there was not one dish I tried that I did not like. Even more impressive: almost everything served at The Abbey is made from scratch.

The Abbey’s foodie focus extends beyond the kitchen walls though. On summer Sunday afternoons (Memorial Day to Labor Day), the resort hosts “Burning Down the Docks” -an all-day celebration of “brews, blues and BBQ”. Nearly 200 people attend each event and indulge in $2 Leinenkugel beers and BBQ straight from the onsite smoker while listing to live performances from local (and local to Chicago) blues bands.

With the season for outdoor barbecues behind them, The Abbey has moved on to a new series of culinary events for the Fall. For three weekends in October and November, The Abbey will host their third “Great Chefs at the Lake” series. Guests who pay for the package ($219 per person for two nights) will arrive on Friday for a welcome reception with that weekend’s featured chef. On Saturday, they’ll watch that chef prepare some of his or her signature meals and then enjoy a four-course dinner, with wine pairing, created by the chef specifically for the event.

The Abbey has pulled in some pretty big names in Chicago dining for the series. October 23-25 will feature the cuisine of award-winning chef Todd Stein from cibo matto and the trendy ROOF bar at The Wit hotel (and formerly of acclaimed restaurant MK). November 6-8 they’ll welcome Dudley Nieto from tapas restaurant, Eivissa. The last weekend, November 13-15, food from Coobah, helmed by chef Jimmy Madla (who is also the drummer for the band Veruca Salt), will be served.

To find out more about the strategy behind the food focus at The Abbey, I talked with Director of Operations, Michael Lucero, who previously worked as Food and Beverage Director of House of Blues in Chicago. Here’s what he had to say:

How did working at the House of Blues prepare you to run operations at The Abbey:
When first interviewing at the House of Blues, I realized that [with multiple venues in one] the operations were very similar to a resort, without the guest rooms. The main reason I joined the House of Blues [was] because of their dedication and commitment to the culture. . . They never wavered from the quality and service standards that helped build their brand. This is where I realized broader benefits of “scratch cooking.” Although it costs more to do so, the quality is always better and more consistent. It also allows creativity and this is where chefs thrive.

When I joined The Abbey, I wanted to bring that aspect to a resort setting. When compared to stand-alone restaurants, customer perceptions of hotel food tends to be lower – too expensive, inferior food, and relatively “staid” menus. We are changing those perceptions here at The Abbey. It started with our philosophy of “hiring the smile-training the skill” – bringing back service dedicated people. Then we focused on the food. Well over 70% of the menu is prepared with raw ingredients.

A great example would be our new BBQ menu in the Waterfront (restaurant). All meats and fish are butchered by our Chef, mixed with home-made ingredients, and smoked by our Pit Master on our outdoor smoker. The Pit Master is certified with the Kansas BBQ Society. This is as good as it gets. This philosophy extends throughout the kitchens in all food preparations.

Speaking of your Pit Master, Matt Whiteford, how did you select him as The Abbey’s BBQ master?
Matt was the perfect person to do the grilling. Our goal was to create a menu and an experience unique to our dockside location, a destination that locals can enjoy frequently, and a dining scenario where all guests would share in the gospel of great BBQ. We realized a great opportunity to align the resort with an award-winning Pit Master. [Matt] has competed for the last five years nationally. . his process was exactly what we were looking for. His “layers of flavors” technique, applying spice rubs and various marinades and glazes during the cooking process, followed by one of Whiteford’s gourmet BBQ sauces [which the resort sells], delivers exceptionally tender and delicious BBQ. He truly has a passion for BBQ and his personality is perfect, always interacting with the guests as they enjoy their food.

I didn’t get a chance to watch Matt in action (or try his famous pulled pork), but I did chat with him for a few minutes and it’s true, his love for what he does is immediately apparent. It’s that obsession with quality food that I think makes The Abbey stand out among other Midwest resorts. They not only serve delicious meals at a variety of price points, they recognize that their guests have a passion for creative cuisine too.

Disclosure: The Abbey Resort and Spa did cover the cost of my stay, but the views expressed within my post are entirely my own. Gratis or not, the food here was delicious and I’m carrying the extra five pounds to prove it.