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Godfrey Tsang

@la.flipper

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Los Angeles 🇺🇸 Hong Kong 🇭🇰 Foodie 😋

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This was the most memorable dinner of my trip to Hong Kong. There were no unnecessary gimmicks—just pure dedication and craftsmanship in every dish. The chef’s exceptional culinary skills transformed each plate into a work of art while beautifully highlighting the natural characteristics and flavors of the ingredients. Combined with an outstanding service team, the entire experience was truly remarkable. I highly recommend it.👍👍👍 #香港 #hongkong #wing by @la.flipper

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a month ago

寿し道桜田 • Sushi Michi Sakurada“The Legend of Kohada: He Who Carved Time in Silver and Gave the Moon Its First Bite”• Birthday Dinner, February 2025 •@susimichisakurada @sushiroad_sakurada@mororian1986 @kotasutaguramu521- 🇬🇧English -In the quiet folds of Nagoya’s Marunouchi district, behind a wooden door that seems to breathe with memory, there lives a story. It is not written in ink but in rice and salt, in the shimmer of silver skin, in the rhythm of hands that have learned to listen.This is the legend of kohada—and the man who brought it to life: Yuto Ohta.Before the meal begins, there is no fish. Only shari—warm, barely vinegared, and wrapped in a delicate veil of Ariake nori. This is not a first course. It is a ritual. A cleansing. A whisper that prepares the soul.And then, the moment arrives.Kohada.Not loud. Not showy. Just silver—like the moon on water, like time held still for a breath. It bends as you lift it, then melts across your tongue, revealing layers of salt and shadow, of tide and tenderness. You do not just taste it. You remember it. As if it has lived inside you before. As if this one bite connects you to a thousand years of hands and hearts.He carved time in silver.What follows is a procession of elegance: akami, deep as twilight; ika, soft as fog; tamago, sweet and slow like the end of a lullaby. But it is his kohada that lingers—the axis of Ohta-san’s vision, the soul of his story. His hands do not demand attention. They offer devotion. They fold the seasons into rice, and place them before you, still beating.Around the counter, the world grows quiet. Conversation slows. Time becomes something softer, like steam, like breath. You are no longer in a restaurant. You are inside a memory being made. And months later, it will still call to you.The glint of silver. The warmth of shari. The soft echo of a moonlit bite.This is not just sushi. This is romance. This is a legend passed from sea to hand to soul… The Legend of Kohada, where one man carved time in silver—and gave the moon its first bite. by @la.flipper

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a year ago

Part II - Whispers of Autumn: Noma in Kyoto 2024 @nomacph @acehotelkyoto In the heart of Kyoto, as the fiery hues of autumn sweep across the ancient city, the air is crisp with anticipation for a culinary odyssey. For ten weeks, the forests, rivers, and mountains of Japan cradle an unexpected guest—a traveler from the far north. This is the story of Noma, whose roots reach deep into Denmark’s cold soil, yet whose branches now brush the temples and maple groves of Kyoto.Noma’s arrival is not merely a visit but a whisper—a beckoning to those who seek the ephemeral. @reneredzepinoma Rene, a maestro of the unexpected, does not come to impose but to listen. He listens to the song of the falling leaves, the rustle of persimmons heavy on the branch, and the ancient stories. The wild becomes sacred; ingredients that have slept in the shadows of the forest awaken to a new purpose under the touch of Nordic hands. There is fire and smoke, earth and wind, sunlight and shadow. The dishes come not to overwhelm but to suggest, to hint, and to linger like the faint sweetness of gingko nuts paired with the sharpness of wasabi melon juice that carried on an autumn wind.Each dish, each moment, is like a haiku—short, vivid, and impossibly delicate. It leaves behind a feeling, as fleeting as the scent of burning incense.This is Noma in Kyoto—a transient presence, like the mist rising from the cool river at dawn. People from all over the world gathers for this intersection of nature and nurture, tradition and the avant-garde, all under the canopy of fall. Then, like a dream, it will be gone, leaving behind the quiet echo of an encounter—unexpected, profound, and unforgettable.Endings are beginnings, Kyoto whispers. As Noma departs and the last of the leaves fall, the city will return to its ancient rhythm. Yet, something has shifted, as if the very air has been stirred by an unseen hand. In the forests, on the mountainsides, in the quiet corners of the city, there lingers the trace of something wild—a reminder that every ending, like autumn itself, is only the beginning of a deeper, quieter beauty. by @la.flipper

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2 years ago

WHISPERS OF AUTUMN : NOMA in Kyoto 2024@nomacph @acehotelkyoto In the heart of Kyoto, as the fiery hues of autumn sweep across the ancient city, the air is crisp with anticipation for a culinary odyssey. For ten weeks, the forests, rivers, and mountains of Japan cradle an unexpected guest—a traveler from the far north. This is the story of Noma, whose roots reach deep into Denmark’s cold soil, yet whose branches now brush the temples and maple groves of Kyoto.Noma’s arrival is not merely a visit but a whisper—a beckoning to those who seek the ephemeral. @reneredzepinoma Rene, a maestro of the unexpected, does not come to impose but to listen. He listens to the song of the falling leaves, the rustle of persimmons heavy on the branch, and the ancient stories. The wild becomes sacred; ingredients that have slept in the shadows of the forest awaken to a new purpose under the touch of Nordic hands. There is fire and smoke, earth and wind, sunlight and shadow. The dishes come not to overwhelm but to suggest, to hint, and to linger like the faint sweetness of gingko nuts paired with the sharpness of wasabi melon juice that carried on an autumn wind.Each dish, each moment, is like a haiku—short, vivid, and impossibly delicate. It leaves behind a feeling, as fleeting as the scent of burning incense.This is Noma in Kyoto—a transient presence, like the mist rising from the cool river at dawn. People from all over the world gathers for this intersection of nature and nurture, tradition and the avant-garde, all under the canopy of fall. Then, like a dream, it will be gone, leaving behind the quiet echo of an encounter—unexpected, profound, and unforgettable.Endings are beginnings, Kyoto whispers. As Noma departs and the last of the leaves fall, the city will return to its ancient rhythm. Yet, something has shifted, as if the very air has been stirred by an unseen hand. In the forests, on the mountainsides, in the quiet corners of the city, there lingers the trace of something wild—a reminder that every ending, like autumn itself, is only the beginning of a deeper, quieter beauty. by @la.flipper

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2 years ago

Part 1 - Whispers of Autumn: Noma in Kyoto 2024@nomacph @acehotelkyoto In the heart of Kyoto, as the fiery hues of autumn sweep across the ancient city, the air is crisp with anticipation for a culinary odyssey. For ten weeks, the forests, rivers, and mountains of Japan cradle an unexpected guest—a traveler from the far north. This is the story of Noma, whose roots reach deep into Denmark’s cold soil, yet whose branches now brush the temples and maple groves of Kyoto.Noma’s arrival is not merely a visit but a whisper—a beckoning to those who seek the ephemeral. @reneredzepinoma Rene, a maestro of the unexpected, does not come to impose but to listen. He listens to the song of the falling leaves, the rustle of persimmons heavy on the branch, and the ancient stories. The wild becomes sacred; ingredients that have slept in the shadows of the forest awaken to a new purpose under the touch of Nordic hands. There is fire and smoke, earth and wind, sunlight and shadow. The dishes come not to overwhelm but to suggest, to hint, and to linger like the faint sweetness of gingko nuts paired with the sharpness of wasabi melon juice that carried on an autumn wind.Each dish, each moment, is like a haiku—short, vivid, and impossibly delicate. It leaves behind a feeling, as fleeting as the scent of burning incense.This is Noma in Kyoto—a transient presence, like the mist rising from the cool river at dawn. People from all over the world gathers for this intersection of nature and nurture, tradition and the avant-garde, all under the canopy of fall. Then, like a dream, it will be gone, leaving behind the quiet echo of an encounter—unexpected, profound, and unforgettable.Endings are beginnings, Kyoto whispers. As Noma departs and the last of the leaves fall, the city will return to its ancient rhythm. Yet, something has shifted, as if the very air has been stirred by an unseen hand. In the forests, on the mountainsides, in the quiet corners of the city, there lingers the trace of something wild—a reminder that every ending, like autumn itself, is only the beginning of a deeper, quieter beauty. by @la.flipper

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2 years ago

Whispers of Autumn: Noma in Kyoto 2024@nomacph @acehotelkyoto In the heart of Kyoto, as the fiery hues of autumn sweep across the ancient city, the air is crisp with anticipation for a culinary odyssey. For ten weeks, the forests, rivers, and mountains of Japan cradle an unexpected guest—a traveler from the far north. This is the story of Noma, whose roots reach deep into Denmark’s cold soil, yet whose branches now brush the temples and maple groves of Kyoto.Noma’s arrival is not merely a visit but a whisper—a beckoning to those who seek the ephemeral. @reneredzepinoma Rene, a maestro of the unexpected, does not come to impose but to listen. He listens to the song of the falling leaves, the rustle of persimmons heavy on the branch, and the ancient stories. The wild becomes sacred; ingredients that have slept in the shadows of the forest awaken to a new purpose under the touch of Nordic hands. There is fire and smoke, earth and wind, sunlight and shadow. The dishes come not to overwhelm but to suggest, to hint, and to linger like the faint sweetness of gingko nuts paired with the sharpness of wasabi melon juice that carried on an autumn wind.Each dish, each moment, is like a haiku—short, vivid, and impossibly delicate. It leaves behind a feeling, as fleeting as the scent of burning incense.This is Noma in Kyoto—a transient presence, like the mist rising from the cool river at dawn. People from all over the world gathers for this intersection of nature and nurture, tradition and the avant-garde, all under the canopy of fall. Then, like a dream, it will be gone, leaving behind the quiet echo of an encounter—unexpected, profound, and unforgettable.Endings are beginnings, Kyoto whispers. As Noma departs and the last of the leaves fall, the city will return to its ancient rhythm. Yet, something has shifted, as if the very air has been stirred by an unseen hand. In the forests, on the mountainsides, in the quiet corners of the city, there lingers the trace of something wild—a reminder that every ending, like autumn itself, is only the beginning of a deeper, quieter beauty. by @la.flipper

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2 years ago

YUMEYAZUSHI • 夢屋鮨@yumeyazushi- 🇨🇳 Chinese -位于洛杉矶的Yumeyazushi，由厨师雷尼尔（Chef Rainier）独自经营，是一家隐匿于城市广阔餐饮景观中的小巧而亲密的寿司店。进入店内，给人的第一印象不是奢华，而是亲切和简朴。整个空间感觉非常个人化，仿佛你踏入的是厨师灵魂的映射。店名“Yume”在日语中意为“梦”，它确实如梦一般具体化呈现在眼前。雷尼尔掌握寿司艺术的旅程是独立与自我探索的结合，这条路既罕见又充满深刻的内省。没有传统寿司大师的指导，他凭借直觉、好奇心和不懈的自律开辟了自己的道路，这使他的寿司制作方式有了独特的个性和风格。在没有接受正式寿司教育的情况下，雷尼尔的学习过程很可能源于他对这门技艺的深厚热情以及对食材的高度尊重。每一个切割、每一种质地、每一个味道的平衡，都是他通过反复实验和精心打磨得来的结果。他的作品不受任何单一流派的约束，而是融合了多元的烹饪灵感，反映了他对其他饮食文化的观察与探索。这种自学成才的方式虽然充满挑战，但让他发展出不被寿司传统约束的独特声音。他的料理带有原创性和新鲜感，不受常年学徒制所带来的教条束缚。他曾在洛杉矶的二星米其林怀石料理餐厅Hayato接受培训，这表明他对正式技艺和传统的尊重，同时也说明他仍在不断磨砺自己的技艺，深化对日本文化的理解。因此，雷尼尔的故事是一个通过无尽的努力和对知识的执着追求，在寿司世界中为自己开辟出独特空间的厨师的故事。他希望像梦一样，给你留下难以言喻的感受——即使最后一口已经结束，这种感觉仍然萦绕不去，仿佛你品尝到的不是一顿饭，而是一个极其个人化的愿景的精髓。 by @la.flipper

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2 years ago

YUMEYAZUSHI • 夢屋鮨@yumeyazushi- 🇯🇵Japanese -ロサンゼルスにあるYumeyazushiは、シェフ・レイニアが一人で営む小さな隠れ家のような寿司店です。広大な都市のダイニングシーンの中に静かに佇むその店に足を踏み入れると、最初に感じるのは豪華さではなく、親密さと控えめな雰囲気です。まるでシェフの魂を映し出したかのような空間で、「夢」という意味を持つ店名にふさわしい、形となった夢のような感覚を味わいます。シェフ・レイニアが寿司の技術を習得する過程は、独学と自己発見に満ちたものであり、一般的ではなく、内省的な旅と言えます。伝統的な寿司職人の師匠に指導されることなく、彼は直感と好奇心、そして絶え間ない自己鍛錬を頼りに自分自身の道を切り開き、その結果、彼の寿司作りには独自の個性が宿っています。正式な寿司教育の枠組みを持たないレイニアの学びは、寿司に対する深い情熱と素材への敬意に支えられたものでした。彼の一つひとつの切り方、食感、そして味のバランスは、すべて自らの試行錯誤と研鑽の賜物です。彼の料理は、特定の流派に縛られることなく、他の食文化の観察や探求から得た広範なインスピレーションを反映しています。この自己流のアプローチは困難ではあったものの、彼に寿司の伝統に縛られない自由な声を育てる機会を与えました。彼の料理には、伝統的な修行の過程でよく見られる教義にとらわれない独創性と新鮮さがあります。ロサンゼルスの二つ星ミシュラン・カイセキレストランであるHayatoで研修を受けたことは、彼が正式な技術と伝統を尊重していることを示すとともに、彼がまだ自身の技術を磨き、日本文化への理解を深め続けていることも示しています。したがって、レイニアの物語は、ひたむきな献身と絶え間ない知識の追求によって、寿司の世界において独自の地位を築いたシェフの物語です。彼の目指すのは、夢のように、最後の一口が終わった後も言葉にしがたい感覚を残し、単なる食事ではなく、個人的なビジョンの本質を味わってもらうことです。 by @la.flipper

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2 years ago

YUMEYAZUSHI • 夢屋鮨@yumeyazushi- 🇬🇧English -Yumeyazushi in Los Angeles, run by Chef Rainier, is an intimate one-man show nestled quietly in the heart of the city’s vast dining landscape. Upon entering, the first impression is not one of grandeur, but of intimacy and modesty. The space feels personal, as though you are stepping into a reflection of the chef’s soul. It feels like a dream made tangible, living up to its name—“Yume,” meaning dream in Japanese.Chef Rainier’s journey in mastering the art of sushi is defined by independence and personal discovery, a path both uncommon and deeply introspective. Without the guidance of a traditional sushi master, he charted his own course, relying on intuition, curiosity, and relentless self-discipline, which gives his approach to sushi-making a distinct and personal edge.Without the framework of a formal sushi education, Rainier’s learning process was likely driven by a profound passion for the craft and a deep respect for the ingredients. Every cut, every texture, every balance of flavor is a result of his own experimentation and refinement. His work isn’t bound by the conventions of a single lineage but reflects a broader spectrum of culinary inspiration, shaped by his observations and exploration of other food cultures.This self-taught approach, though challenging, allowed him to develop a voice unshaped by the rigid traditions of sushi-making. His cuisine carries originality and freshness, free from the dogmas that often come with years of apprenticeship. The fact that he trained at Hayato, a two-Michelin-starred kaiseki restaurant in Los Angeles, highlights his respect for formal technique and tradition, while suggesting that he is still refining his craft, deepening his understanding of Japanese culture.Rainier’s story, therefore, is one of a chef who, through sheer dedication and tireless pursuit of knowledge, has carved out a unique space for himself in the world of sushi. Like a dream, he seeks to leave you with something indescribable—a feeling that lingers long after the last bite, as if you’ve tasted not just a meal, but the essence of a deeply personal vision. by @la.flipper

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2 years ago

#sushi #天鮨 #灣仔 #omakase by @la.flipper

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2 years ago

by @la.flipper

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2 years ago

Thank you!🙏🏻😂👍 @yumeyazushi #LA最難約的男人 #網紅景點 #ilikesushi #carmenroll #十四代 #青森大間 #羽立海膽 by @la.flipper

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2 years ago