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Description de la collection, parce que c'est important de contextualiser ces collections, ça permet de mettre des mots clefs et plus tard des tags ;) !
Dinings is a highly renowned Japanese gastronomic restaurant in London. The elegant, subdued Hotel Norman hosts the Tel-Aviv establishment. The place is comfortable and refined, the service is friendly and attentive, and the wine and tasting menu advice is excellent. Many of the dishes are very small and meant to be eaten in one bite to fully appreciate the combination of aromas and flavors. The seasonings and presentation are exceptional, including many clever contrasts. The incomparably tender grilled black cod offers lovely contrasting flavor. The beef tenderloin with its very original seaweed butter brings in a whiff of sea air, and the airy tempura concludes the tasting on a pleasing crispy note. The rich, creative menu is somewhat complex but fortunately the waiters are extremely available to guide us.
Eating at Dinings is a memorable gastronomic experience marked by creativity, sophistication and quality. However, the place is not at all uptight and the mood is relaxed in the Tel-Aviv spirit.
Ca phe Hanoi is the twin of a very hip Parisian restaurant. From the spectacular red entrance door to the fun one-way mirrors in the restrooms, the ambiance is distinctively Asian.
The atmosphere is joyous with waiters rushing about in flowered aprons and the star barmen expertly concocting delicious cocktails.
The sashimi fish, nearly a ritual dish in Israel, is quite successful, with its black quinoa and yuzu aioli.
The steamed fish in Banana Leaf is very original and both tasty and attractive.
The dessert comes to us straight from China: Long Baysoup, with aromas of jasmine, green tea and ginger, is very fresh, light and excellent.
We’re won over by the young ambiance, the omnipresent music and beautiful people everywhere. The concept, a hit in Paris, seems to work in Tel-Aviv as well.
We would have appreciated a little more attentive service, even if it seems to be part of the experience, and the wine list was a bit short.
Fifi’s is a tiny, tastefully decorated restaurant with a joyous profusion of carefully selected bric-a-brac, an open kitchen straight out of Lilliput, and an exotic mini-terrace installed on a tuk-tuk. Don’t hesitate to let Fifi, who willingly leaves the kitchen to explain her dishes, compose your meal. Here, Asian beer and sake prevail over wine. Try the surprising cloudy Saké Nigori (it is unfiltered), which goes very well with Thai cuisine. The menu is simple and printed on paper so that it can be easily renewed. Fifi gets off the beaten track: when she serves broccoli, the flowers are removed in order to honor the stems. The flavors are intense but the overall effect is mild and harmonious. Fifi’s is a genuine jewel, nestled in a charming neighborhood and serving Thai, Malay and Chinese-inspired dishes which will delight your palate.
Fifi's has got the Gault&Millau 2018 award for the best quality to price ratio.
From November the schedules are : Wed - Thurs : 2:00pm - 10:00pm
The atmosphere is relaxed, young and friendly: no wine is served but tea is complimentary, and Chinese beer and Thai spring water are available.
This is a good Vietnamese restaurant, where the owners are clearly making an effort to please. The results are tasty and surprising (home-made sauces). It is unusual to find professional service, tasty good quality food, and reasonable prices all in one place.
Centrally located nearly opposite the movie theatre, Onami has a pared down look, and subdued lighting that plays on the dark walls. The service is incredibly efficient and welcoming, but discreet. The spirits menu is impressive with its many sakes, Japanese whiskies, and original cocktails, and the wine list is perfectly organized. The cut of the sashimi is incredibly precise, and the fish is ultra fresh. The Agedashi Doufou (soup with cubes of fried tofu)is comforting, the Inari (stuffed tofu) and the Gunkan (stuffed rice balls) are intriguing both in terms of their shape and the combinations offered: fried asparagus, avocado, radish, green onions, sesame, almonds, or raw salmon, salmon eggs, chile oil..The textures are very pleasant, the flavors are delicate, and the combinations work; the rolls are delicate, with a very discreet touch of chile or spicy mayonnaise, just enough to liven things up without overpowering. The crème brûlée with matcha tea gently finishes off a meal that lives up to its promises: lovely work, original associations, very accurate cuts, and just the right amount of flavors.
Shiratoya has clearly been renovated to give an authentic Japanese feel to the place. Here you are welcomed in a polite, nearly friendly way. As the wine menu is not remarkable it is better to go with the honorable list of sake wines and Japanese beers. The steamed vegetables, which normally are simple without any particular character, are unexpectedly subtle. The sushi, nigiri, rolls, and sashimi are authentic, perfectly prepared, exceptionally fresh and excellent quality. The menu includes a complete range of classical Japanese dishes, prepared with the utmost respect for ingredients, without whimsy and in strict keeping with the rules. This restaurant’s guiding principle seems to be the quality of the products and the execution, rather than innovation. The tone is classical while the dishes are remarkably fresh and accurate: sushi, ramen, chirachi, salmon or chicken terriaki are all very well known but here they are handled with great talent and the result is tasty indeed.
“Off the beaten path” doesn’t even come close to describing the location of this place. But also “worth the trip” doesn’t even come close to describing just how good and unique it is. The Margilan family came to Israel from Fergana in Uzbekistan and have been making Bukharan food since in their restaurant in the Shapira neighborhood in the deep south of Tel Aviv. Their establishment has become a destination for foodie pilgrimages from all over the city and country, as Bukharan restaurants aren’t easy to find in Israel, let alone restaurants who serve such a fascinating variety from the Bukharan culinary arsenal. You are more than advised to skip most of the opening salads, as most of them are generic. Start your meal with either the Dushpara soup, with tiny meat dumplings, or with Lagman – a meat soup with hand pulled Chinese style noodles. After that, it’s time for the pastry section – Baked Guzgiza, fried Chebureki or steamd Manti, all stuffed with some version of beef, lamb fat and onion, all delightful. Rice dishes are up next – Bakhsh (green rice with liver and meat) or Plov (rice with carrots and beef). And that is not all – make sure you leave enough room in your stomachs for the grilled meats, and especially for the house specialty of skewered veal’s liver. Cubes of liver and thin sheets of lamb fat are cooked together and are served alongside some fresh onion and vinegar. Your bite should consist of all four ingredients, and if you are not sure as to how to exactly do it, don’t hesitate to ask, and usually receive a very practical demonstration.
At Taizu both the decoration and the menu are based on 5 elements of Chinese philosophy: water, earth, fire, metal and wood. Several carefully decorated spaces have been designed including the inside areas, the bar, and the patio. The host keeps a close watch on all the tables, while ensuring that the service runs smoothly. The wine rich is extensive and detailed with a few excellent bottles of Premier cru such as a Pétrus at 15600 ILS or a Château Lafitte at 6400 ILS.
The mise-en-bouche introduces the voyage: mini sesame steamed buns, and a tomato eggplant labneh sauce, where Asia meets the Middle East. The white fish sashimi is subtly seasoned, with a blend of jasmine rice and citronella that is astonishingly delicate, and truly lovely to look at. The tandoori bass, with its buffalo yogurt sauce, mustard seeds and pumpkin is perfectly spicy and extremely enjoyable thanks to its many textures ranging from the crunchy seeds to the creamy yogurt.
The black forest cake is revisited in a gorgeous, intensely pleasurable dark chocolate cannelloni in a coconut cream sauce with red fruit and a very fine matcha tea powder. The menu is inspired, drawing from different Asian traditions with here and there a Mediterranean touch. This restaurant has our unreserved admiration.
While the design of Topolopomo is very modern, the mood is warm and nearly cozy. Its reputation, excellent since it opened, promises a gastronomic experience. The very pleasant waiter knows the unusually long menu which includes a number of mysteriously named dishes down to the last detail. You can give him an idea of your tastes and your budget and he’ll help you create a coherent meal. If you allow yourself to be guided, you will enjoy a festival of lovely surprises: superb, flavorful salmon marinated in beet juice with four different seasonings. The presentation is handsomely structured. Deliciously seasoned chicken nem, a light and tasty roasted cauliflower with leaves of coriander, fried basil and edible flowers presented as a spring table center piece which we have no qualms about devouring. The main courses are no less enjoyable: a perfectly cooked magnificent whole lamb shoulder, a very fragrant, moist sea bass with soy and ginger, which nevertheless is slightly salty. Our desserts include refreshing fruit granite and an addictive, richly flavored, multi-textured caramel coconut dish composed of a crispy crêpe dentelle, chocolate cream, crumble, crème glacée and macaron. The extensive wine menu includes a wide selection of wines, beer and sakes to accompany an exceptionally satisfying meal.
This is a lovely establishment where the tranquility of the already seated customers is respected by separating the reception area from the dining room. Our table is attractively presented and the waitress is friendly and available. The wine list is short but interesting with French, Israeli and Italian wines. However, the focus is clearly more on sakes and cocktails, served around an imposing bar. In terms of the cuisine, the chef takes us on an intriguing voyage to Japan with, to start, an astonishing grouper tataki, in terms of the quality of the fish and the unexpected hot sesame oil, making this simple dish something altogether more interesting. The filet of salmon, a lovely piece of fish, served with karashi lemon butter and sweet potato mash is classically executed without any surprises. Finally, we find our way back to the Middle East to enjoy a typically Israeli, popular dessert. It’s daring, but here it is par for the course to merge cultures and the malabi and very conventional Kadaif , are in their element. The cuisine shifts between Japanese interpretations of classic dishes , the essentials of Japanese gastronomy, and a few pleasantly surprising innovative touches.
Yakimono is located in the very comfortable Hilton Hotel in a beautiful space opening onto the lobby. The décor is understated, elegant and calming. The perfectly seasoned starters are very fresh and made with lovely products. Classics such as sashimi and sushi get a second youth here with for example a very accurate sweet flavor or a lovely cream sauce paired with a crispy texture. The minced fish is pleasantly presented and the fried white fish is dressed in a citrus sauce that gives it character, enhancing its already very successful moist texture. The tempura vegetables are no less appetizing, technically perfect and made with seasonal ingredients. This is a lovely place, which is not afraid of stepping a bit out of the box. However, for this price we would have appreciated a slightly more high-energy ambiance.
Zepra is a very pretty, very glamorous restaurant, which offers lovely, surprises, complex achievements, and clever pairings : the Tiger shrimp pop-corn are prepared with a torarashi cream (a Japanese blend of no less than 7 spices). We regretted having to share the dish which offers crispy, tender, sweet and savory sensations for a succulent result, enhanced by excellent quality ingredients. The tuna taco bite is very good and at once simple and original: the fish is of the highest quality and the harmony of flavors is perfect. The Bo Lu Lac (filet of beef in cubes, with a citrus sauce) is a must for those who like sweet and savory dishes. The meal comes to a crescendo with a dessert that will make you come back for more: pineapple sashimi, with a palm honey that inspires a state of bliss. It is a really irresistible concoction combining pineapple, coconut sorbet, palm honey and crème brûlée.
Zepra offers excellent food, very sophisticated presentation, unquestionable quality and creativity, and a bill that reflects all this.
A very popular Japanese restaurant located in a hip neighborhood, Moon is tastefully decorated and has pleasant background music. The ingredients are fresh and classically prepared. The Yakitori comes with crunchy, marinated vegetables and the teryaki salmon brochette is a classic. The maki chili lemon is an especially good combination including tuna, bass, avocado, lemon and chili. The inspired dessert, a mille-feuille brulé is interesting. The service is slightly slow.
The warm lighting, tables arranged in a half moon layout, and a glass of cava to compensate for the wait get the evening off to a very promising start. There are a few very pleasant taste sensations such as the interesting crispy fish rolls or the originally presented bass curry with an unexpected but quite successful combination of lime and coconut, or the crème caramel with creamy sesame balanced by crunchy caramel.
Nithan Thai has a lot to offer including pretty decoration, delicate dishware, a few lovely ideas, and original, thoughtfully prepared dishes. In terms of taste, the tone is classical Thai.
Japanese cuisine is very popular in Israel and Nini Hachi offers a wide choice of this delicate, refined savoir-faire. The menu includes all the classic Japanese specialties including maki, sushi, sashimi, tataki, meat or fish in teriaki sauce, miso soup, and ramen, as well as a few Chinese dishes such as spring rolls, a Thai soup, or Korean Kimchi. The products are very fresh, the sea bass with Ponzu sauce is generous, the spicy coconut milk soup is not as spicy as we would have liked, and the sushi, which don’t necessarily stick to the standards, are well presented, lovely quality, and carefully prepared. Nini Hachi offers a vast selection of dishes with a strong focus on Japan.
While the atmosphere here is a bit cold with very modern décor, the staff is very attentive, offering friendly advice on how to eat the sushi. The wine menu could be more sophisticated. It is better to focus on the good choice of sake. The dishes are very elegantly presented including the extremely delicate whole fish thinly sliced and served on a bed of ice. Asian classics such as Shiromi Zakana Basil, a very fresh fish in a subtly spicy coconut sauce, are impeccably prepared with a perfect blend of spices and very harmonious flavors. Yakimono is one of the best sushi restaurants in Tel Aviv. The slightly austere vibe is largely made up for by the remarkable quality and freshness of the products, and flavorful creations. Yakimono Rothschild offers everything you expect from a top-of-the-range Japanese restaurant.
NAMMOS seems to be perched on the water, with a pretty view of the marina, the boats and the sea, a fairly traditional decor, designed to please everyone, and efficient, prompt, courteous service.
The wine menu features local wines and offers only a very limited choice of sakés without any Japanese beers.
Here everything is perfectly executed including the perfectly cut sea bass sashimi with truffle, with a very distinct truffle flavor, the salmon rolls discreetly flavored with miso and crispy wasabi peas, the salmon nigiri, prepared just as it should be, and the very interesting spicy tuna crispy rice with its multiple textures and flavors, the mushroom ravioli, and the irresistible crème brûlée.
This restaurant is a kind of a hybrid restaurant combining sushi, fish, and fusion cuisine.
Thaï House is a pretty place to discover Thai cuisine: the atmosphere is friendly and inviting with soft lighting and very pleasant service. The waiter patiently explains how to eat the dishes such as sticky rice, meant to be eaten with your hands. The menu has some interesting choices such as Thai mini-eggplant in green curry which is both unexpectedly crispy and tender. The meat is excellent quality and well prepared: the Neua Yang, grilled beef served with a hot fish sauce is very tender, red inside and seared on the outside. The papaya salad is accurately cut although we would have liked it better with more herbs and spices. The fried sea bass is very promising with green onion, coriander, lemon zest, tamarind sauce and peanuts. Visually the dish is very attractive with a dominant tamarind flavor. The refreshing, simple green tea and coconut milk sorbet is prettily presented on a stick. The cuisine reflects a real effort to please, a focus on seasonal local products, and original Asian products, some of which are grown on their own farm.
Yapan, located in the heart of the ultra chic Nahmani neighborhood, has a sleek look and trendy, New York club feel in the evenings. Following his successful place in Taizu, the Chef decided to create a Japanese street food restaurant in Tel Aviv. Certain menu options are in the spirit of Izakaya cuisine, or small tapas dishes to be shared and accompanied by the many spirits on the menu. The menu also includes a new take on bistro dishes such as the popular hamburger, or the grilled salmon served with ponzu to counterbalance the classic green beans. There are also a few no less delicious non-Japanese offerings such as crème brûlée cheese cake, a tasty two in one dessert. More than a classic Japanese tapas bar and a bit far from street food, nevertheless a clear source of inspiration, Yapan exceeds the Chef’s ambition.