These guys would know—because it takes one to know one.
Running a restaurant is a gamble. Owners invest sweat, time and money on a business that doesn’t guarantee success and is heavily reliant on the shifting cravings of people.
And though food is the major motivator, there are many other factors that need to be considered to be able to provide a damn good dining experience—the atmosphere, service, interiors, and the little details that make a restaurant stand out.
That’s why who better to know what makes for a great restaurant than great restaurateurs themselves? We’re lucky to have them share with The POST a peek of their elusive (and mouthwatering) lists.
Rhea Rizzo (Mrs. Saldo’s)
Ginza Yamashina is a recent discovery from my last Tokyo trip and it was an amazing yakiniku omakase from start to finish. Guests are seated in private rooms with beautiful views of the city.
It’s very rare that you go to a restaurant and love every dish or course. Casa 887 in San Sebastian, Spain is one of these rare gems. It’s almost Japanese tapas and pintxos in inspiration but using the best carabineros, wagyu cuts, Spanish ham, anchoas, and other beloved San Sebastian produce that you can find.
There’s also Jian Guo 328 in Shanghai. I can’t remember which British Prime Minister they have a photo of on their wall as proof that he’s been there, but I’m sure it was with good reason. All tables are communal, and we shared ours with four other locals who helped us order off the menu. It’s the reason why I love Shanghainese cuisine. It was that dinner when I wished I had a second stomach. The wheat noodles simply tossed in caramelized scallions and scallion oil and the red braised pork I still dream about to this day.
Le Voltaire in Paris—the history, ambiance, food, and service were all perfectly executed. It’s seriously one of the best meals of my life. I try to remove all exuberance from describing food but their sweet potato mash is almost transcendental. They also serve exceptional Sole Meuniere, Steak Frites with again the most perfect fries and peppercorn sauce.
RJ Galang (Taqueria Franco)
The Come a Casa (mortadella, stracciatella, pesto, and pistachio) of Divorare in Madrid is probably one of the best sandwiches I’ve ever had.
Aux Prés by Cyril Lignac in Paris, meanwhile, is a vintage bistro with French country roots in the 6th arrondissement. Its Cheeseburger is simple but perfectly executed.
The Focaccia de Recco, Funghi e Mortadella Pizza, and Spaghetti della Mamma of La Bottega Enoteca in Singapore may all sound like they’re packed with a lot of carbs, but they are totally worth it.
Others include Casa Dani in Spain for the tortilla; Brawn in the UK, which is a cozy, unpretentious neighborhood restaurant in East London that serves a variety of interesting small plates and mains that are heavy on pork and game; Wondee Siam in New York because their Duck Tamarind cannot be missed; and L’Atelier de Joël Robuchon in Paris because this is the restaurant that started it all for us.
Amado Fores (Ramen Ron, a mano, Steak and Frice)
Etxebarri in San Sebastian totally flipped my idea of what makes a great restaurant. No gimmicks, just the best ingredients, grilled simply and perfectly. Grilled food, something I’ve experienced countless times, was taken to a level I didn’t know was possible. Whether it’s the chorizo, prawns, scrambled eggs, or steak—they were truly unforgettable and all felt like a totally new experience from other versions of the dish I’ve had before. Even the desserts were next level, with cheesecake smoked off the grill! It has been years and I still dream about that meal.
Then there’s Torishiki in Tokyo, a 12-seater yakitori spot that took me years to visit due to the waitlist. Chef Yoshiteru Ikegawa grills chicken yakitori using a special breed of free-range chicken and the finest charcoal. His dedication is clear in the way his hands bear the signs of years near the grill, and even more evident in the way every skewer he serves tastes — whether it’s the countless parts of chicken, vegetables, or even quail eggs. It’s pure mastery and downright delicious. Not to mention, this is also where I enjoyed the best oyakodon ever!
Ramon Uy Jr. (Lanai)
SingleThread is my favorite farm-to-table restaurant in the US right now. It’s run by an amazing couple: chef Kyle Connaughton and his wife, Katina, who is a farmer. Located in Healdsburg, Northern California, just an hour from San Francisco, their restaurant ranks among the 50 best. They offer an incredible 10-course dinner using produce from their own organic farm and the finest ingredients from California, while incorporating Japanese influence as well.
De Kas is another farm-to-table gem that is all about fresh, organic vegetables. It has 15 points on the Gault & Millau guide, is listed on the 50 Best Discovery, has a Green Michelin star, and has been named the Best Organic Restaurant in the Netherlands three times in a row. My favorite thing about them is what they harvest in the morning is what you get for lunch! The restaurant is open-air and located in a charming old greenhouse where they grow around 300 types of vegetables, herbs, and fruits.
Silo in London is equally impressive but for different reasons. They are pioneers in zero-waste dining, using every scrap and trimmings to create mind-blowing dishes, often through fermentation. They source fresh, natural ingredients from local organic farmers in the UK, turning usually overlooked ingredients into the stars of their menu. There’s the Japanese Knotweed, which is an invasive plant in the UK that tastes like asparagus, which they turned into beer. Their commitment to sustainability shines through every aspect of the dining experience, making it a memorable and impactful place to eat. The wine pairing stands out as well.
Ryan Cruz (Mendokoro Ramenba, Ramen Yushoken, Marudori)
Sushi Sawada in Chuo-ku, Tokyo is one of the most difficult reservations to get but it was certainly worth all the trouble. I almost got thrown out of the place just for taking a photo of the entrance! The first time I went there—a rather small six-seater omakase bar—was for dinner, and people were a little intimidated that we ate in complete silence, which was an experience in itself. You could hear every stroke and motion that the chef and his assistant made — whether it was preparing the various courses to pouring the sake, and even the bubbling of tea at the back. Some of my favorites are the chef’s Shima Aji, Tako, and Kanpachi Nigiri.
Kikunoi in Higashiyama-ku, Kyoto is an institution both for kaiseki and “omotenashi,” which is the highest form of Japanese hospitality. It all begins as you approach the property as you’ll immediately know you are in for an experience from the moment you see the staff waiting for your arrival. It’s almost like an unspoken handover, as if to say that you are now under their care. Each of the rooms is impeccable and has stunning private views of the surrounding gardens, which certainly add to the experience. Although they like to say that they do things with a modern twist, I still regard it as more on the traditional side, which they execute extremely well.
My runners-up are my favorite cafes: Daikanyama T-Site and Bills in Ginza. I love the vibe of both and part of their charm is that it’s not difficult at all to get hold of a table, which is a huge factor now in an overly touristy scene. Obviously, I spend too much time in Japan—my favorite restaurants are all there!
