1984 Tondonia Blanco

1yr ⋅ ⋅

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Rustic ishikari nabe (miso hotpot with salmon, scallops and vegetables)

4yr ⋅

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Close-up of homemade aged sea bass sashimi

4yr ⋅

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First time making tonkotsu ramen

4yr ⋅

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Saba Oshizushi

4yr ⋅

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Homemade tonkatsu

4yr ⋅

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Otoro nigiri

3yr ⋅

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2014 Produttori del Barbaresco

1yr ⋅

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Duck hotpot with soba noodles

4yr ⋅

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Magnum of Du Tertre 2010

2yr ⋅

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Wagyu teppanyaki, wasabi

4yr ⋅

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Unagi kabayaki

4yr ⋅

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Homemade wagyu teppanyaki, fresh wasabi

4yr ⋅

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Homemade gyoza

4yr ⋅

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1994 Robert Mondavi Reserve

1yr ⋅

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Part of yesterday's dinner: Madai (red sea bream) sashimi, with and without skin

4yr ⋅

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A large part of my current knives

4yr ⋅

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Karashi renkon (lotus root stuffed with miso/mustard), specialty from Kumamoto prefecture

4yr ⋅

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2018 Raveneau Chablis

1yr ⋅

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Donnhoff Hollenpfad im Muhlenberg

1yr ⋅

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End of year: memorable dry whites

1yr ⋅

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Some sushi: wagyu and salmon

4yr ⋅

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Small Riesling tasting

2yr ⋅

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Rousseau Gevrey-Chambertin

1yr ⋅

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2012 Donnhoff Dellchen

1yr ⋅

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Tonkatsu, cabbage and obligatory bulldog sauce

4yr ⋅

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Bloom’s Field

1yr ⋅

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2005 Tondonia Blanco

1yr ⋅

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Tornatore Etna Bianco 2020

2yr ⋅

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Donnhoff Hermannshohle GG

2yr ⋅

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2018 Vin de Constance

1yr ⋅

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[Homemade] Wagyu Teppanyaki

4yr ⋅

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2005 Branaire-Ducru

2yr ⋅

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Antica Terra Botanica

1yr ⋅

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Part of my collection of Genkai Masakuni knives

5yr ⋅

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No fancy cellar here (apartment) but still not bad I reckon!

1yr ⋅

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Adrien Renoir ‘Le Terroir’

2yr ⋅

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Leoville Poyferre 2005

2yr ⋅

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When you can’t afford real Ornellaia

2yr ⋅

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Mullineux straw wine

2yr ⋅

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My birthday wine, a nicely balanced Malbec

4yr ⋅

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Mullineux Old Vines White

2yr ⋅

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Most of my Kiyoshi Kato knives

4yr ⋅

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