This journal grew out of years of dining in some of the world’s most exceptional restaurants — from Kyoto to Copenhagen, from Paris to Vienna.
After visiting more than forty-seven three-Michelin-star establishments, I wanted to document not only the meals themselves, but the craftsmanship, culture, and quiet excellence that define them.
The Fine Dining Journal is not a guide, but a personal chronicle — an exploration of taste, place, and the pursuit of perfection.
From Cádiz to Hokkaido, a journey in search of the world’s finest sea urchin — from the rocky coasts of the Mediterranean to the pure sweetness of Ezo Bafun Uni in Hakodate. Two oceans, one taste of perfection.
One of Kyoto’s most exclusive ryokans, Tawaraya embodies understatement and perfection. A reflection on its centuries-old kaiseki tradition — and one of the most extraordinary dining experiences I have ever had.
A curated list of Spain’s most exceptional fish restaurants — from Elkano in Getaria to Los Marinos José near Málaga.
I lived in Vienna for almost ten years — long enough to explore its dining scene in depth and to see how the city balances tradition with quiet modernity. These are my personal favourites: a mix of modern Viennese cuisine, Michelin-level dining, and authentic local institutions. Restaurant Vestibül Modern Viennese food