Gion Mikaku, founded 1929: – 2 different cuts of beef: Tajima beef filet mignon and Kobe beef rump steak with just the right amount of marbling (intra-muscular fat) and no extra-muscular fat – 400g in total. Steak cutting behind a window in their kitchen, friendly, dedicated service, pleasant view, extra hot griddle for proper searing, right timing and handling of the steaks: they certainly know what they are doing – This restaurant meal included garlic rice (between steak and dessert).




As you will see from my portfolio, travel plays a huge part in my image-making. I visited nine countries in 2017 alone, and close to twenty since my journey into architectural photography began. I have always been fascinated by different cultures, foods, textures and colours. It is this love for travel, combined with my deep passion for photography, that keeps me motivated and dedicated to putting in the long lonely hours of research and logistical planning to then get out with the camera time and time again.