Foodle

When it comes to beef Chef Yasushi Yamanaka has a very simple philosophy, Tajima Omi Beef. He sources it from his trusted supplier of 40 years, Maruki Fukunaga Kisaburo Shoten in Higashi Omi City, which only raises pureblood Tajima cattle on its farms. The beef also does not get aged and is served fresh. A remarkable approach when in these times all... More

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We had a chance to visit David Munoz’s flagship restaurant in Madrid December 2019.
The extravagant 40 years old chef develops 35-40 new dishes every year. His very unique cooking style with his extraordinary creativity results a perfect dining experience. He is bravely mixing Mediterranean, Asian and South American ingredients into art on the plate.... More

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La Tasqueria restaurant is in the souther part of Chamberi district, very close to the famous Retiro park. The young owner- head chef Javi Estévez offers a very interesting and innovative mix of street food and old style Spanish dishes with almost forgotten offal elements.
The local tavern style ground floor dining room has minimalist wooden interior... More

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Branch of the famous Wa Dining Seino in Wakayama. Dark creamy shoyu broth made out of chicken, pork and Sardines (Niboshi). Homemade thin noodles fully add to an excellent bowl of ramen.

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Featured Restaurants

via Hottest Tables

Tartarbar

Vilenskiy Pereulok, 15, Sankt-Peterburg, Russia, 191014

Esquina Mocotó

Av. Nossa Sra. do Lorêto, 1108 - Vila Medeiros, São Paulo - SP, 02219-001, Brazil

Schualhus

Zug 5, 6764 Lech, Austria

Rochelle Canteen at The ICA

The Mall, St. James's, London SW1Y 5AH, UK

King

18 King St, New York, NY 10014, USA

Michelin Plate OAD #102
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