Can't get better ten-don and gindara saikyou yaki anywhere else. Even the special "ten-sei ten-don" at the 1 michelin * tempura restaurant nearby did not rival the ten-don here at shirou - I think I'd give it 3 stars on behalf of the michelin guide (that no one really cares about here in tokyo)
The "kodawari" of this restaurant is that the chef himself looks for ingredients at the tsukiji market himself every single morning for the freshest fish to work his magic with. Shirou make their tempura batter extremely thin & crispy, and their gorgeous ama-guchi sauce gives just the right flavour to the don as a whole. The rice served here is perfectly pearl-like and each tempura vegetable in the don taste so fresh that you'd think they chucked it in the deep frier a second after being picked out of soil.
ARGH nevermind you won't understand exactly what I'm trying to say unless you try it!
My previous favourite "Yamanoue" restaurant offers ten-don as well, for more than double the price - but recently I've found the batter a bit too soggy. Shirou revived my faith in the glorious TEN-DON.
I'd say that Gundel easily exceeded my expectations (because I didn't actually have any for hungarian food). Since hungary is famous for foie gras we ordered 2 foie gras dishes that were both good but obviously did not live up to french standards. My favourite was probably the duck dish which had a crunchy skin & tangy sauce. The rest were all a blur but in general if you go to Budapest I'd recommend this restaurant.
The Robuchon Chateau consists of several parts including the more casual restaurant "LA TABLE de Joel Robuchon", the private dining "Salon", the "Rouge Bar", the bakery/patisserie "La Boutique" and the fancier "Joel Robuchon Restaurant" which is the one I'm going to write about in this review.Every visit here proved to be impressive both in presentation AND taste (in other words, typically Robuchon). Pictured are only SOME of the dishes in ONE lunch sitting - ARGH to the skint 8 photo limit! Anyhow, a favourite dish of mine was the lobster in fried egg with eringi mushrooms, parma ham and cheese. Lobster oil was squeezed into the fried egg before consumption - one of those mundane things that SOMEHOW manages to make a meal more amusing. Unlike the signature L'oursin (sea urchin) appetizer however, you cannot order this dish any time you like because most dishes from the tasting menus are changed regularly. I was also pleased with the mushroom soup- being a mushroom soup fan I like my mushroom soup VERY mushroom-y - and the soup here was exactly the way I wanted it to be. In comparison with the Robuchon in Macau, I'd definitely say that I prefer this one.Also, upon leaving the restaurant ladies receive a delicious bag of bread to take home! You all know Robuchon does great bread. The service was also immaculate - happy happy happy.