Foodle

📍BOTANI:CURRY┆🎌Osaka 大阪┆🍛Details Below 詳細は⤵︎

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼
👩🏻‍🍳┆Curry · カレー
🏷┆@botani_curry @botani_curry_ #ボタニカリー
💰┆¥1,000~¥2,000🌞
🚉┆Umeda 梅田駅 🚶🏽‍♀️6min
👣┆Casual · カジュアル
📅┆Walk-In Only · 予約不可
✍️┆Food 8/10 · Vibe 7/10 · Price ¥¥

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼
“BOTANI:CURRY” is a popular curry restaurant originally located in Honmachi, Osaka, which opened a bigger branch inside @hanshin_dept food hall in October 2021🐙 The original store is now only open 1-2 days a month, but this branch is open daily from 11AM (until they sell out)🍴 We ordered both variations of their half-and-half “Aigake” curry (with their signature “Botanicurry” and a choice of Chicken or Shrimp curry), as well as the “Keema Curry”✌🏽

・🦐Botanicurry x Shrimp Curry (¥1,280)
　+ 🍳Pickled Egg (¥150)
　+ 🥛Cream Cheese Tofu (¥150)
・🐓Botanicurry x Chicken Curry (¥1,250)
・�🍖Keema Curry (¥1,080)

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼
大阪にある大人気カレー屋「BOTANI:CURRY（ボタニカリー）」が2021年10月に @hanshin_dept のフードコートに支店をオープン🏆 本店は現在月1~2日のみ営業していますが、梅田店は朝11時から週7営業しています✔️ 本店は朝10時から整理券を配布していますが、こちらは事前にフードコート内に席を確保して店頭にて並ぶスタイル👯‍♀️ 今回は定番の「ボタニカリー」とポージョ（チキン）またはシュリンプ（海老）カレーの2種類が楽しめる合がけスタイルと、キーマカレーをチョイス❣️ スパイスやハーブをふんだんに使っていて、色々な味わいが楽しめました🌈

・🦐ボタニカリーxシュリンプカリー (¥1,280)
　+ 🍳玉子ピクルス (¥150)
　+ 🥛クリームチーズ豆腐 (¥150)
・🐓ボタニカリーxポージョカリー (¥1,250)
・�🍖キーマカリー (¥1,080)

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼
#tokyohalfie_osaka #tokyohalfie_大阪 Less

Great steak grilled the Uruguayan way on an impressively large parrilla, with a good bottle of red wine or local beer to wash it down. What else can you ask for?

Ok… there is more. Dulce de leche pancakes for dessert and a happy ending to a hearty and pleasant meal.

@elpalenque.pde also has a unit in Montevideo, which I am hoping to visit at some point.

—x—

Uma ótima carne grelhada à moda uruguaia em uma parrilla impressionantemente grande, acompanhada de uma boa garrafa de vinho tinto ou uma cerveja local para acompanhar. O que mais você pode querer?

Na verdade, tenho certeza que tem algo mais que você vai querer sim. Panquecas de “dulce de leche” de sobremesa vão ser o complemento perfeito para uma refeição farta e deliciosa.

O @elpalenque.pde tem também uma unidade em Montevideo que pretendo visitar em breve. Less

Both of my meals at Kurosaki last year had a mid-meal standout item. Too big in flavor and size to be a tsumami course, but also not quite sushi either. In November, it was grilled sanma wrapped around matchsticks of grilled matsutake. Large sanma are typically used for grilling with salt, but this one had a shoyu-based glaze. It wrapped the mushrooms almost entirely, resulting in layers of earth textures that tasted like the season.
.
In April, a huge slice of grilled miso-marinated Nodoguro was served simply with toasted nori and a large swipe of high quality wasabi. Another study in layers of texture and flavor, ranging from sweet to smoky to salty to herbal - and back again. Tough for me to understate the brilliance here. Less

Part 2/4
When it comes to collaborations, Danny Yip, the man behind The Chairman, always does it right—and great. Because he takes each and every one of these events seriously. He would visit the cooking venue months ahead. He would take pains to understand his collaborators, the cooking techniques involved, the ingredients available locally, and many other things. I have attended a number of his dinners, and never found anything wanting (that’s a lot coming from me!).

This time round, Danny cooks with Kevin Wong (one of my favourite chefs in Sg) and hosts Chef Cho Eun-hee and Chef Park Seong-bae (Onjium). It was a meeting of Chinese, SE Asian, and Korean cultures; yet the flavours worked as one—with the different ‘schools’ tickling the tastebuds in their own way, without clash or imbalance. Overall, the flow was seamless. And I tasted new ways of mixing and matching ingredients that overturned tropes and traditional ‘rules’ of cooking. It was an eye-opener for me.

Thank you for a truly educational and delicious experience.
#asia50bestrestaurants #asia50best #michelinstar #koreanrestaurant #koreanfood #koreanchef #koreanfood #koreanfoodlover #eat #food #foodporn #foodstagram #foodies #foodgasm #foodpics #foodforfoodie #instafood Less

Beautiful culinary institution on germany’s most popular island!
A dinner like a journey through time with HEARTwarming hosts in a relaxed „frisian“ atmosphere! Touchingly beautiful!
🙏🫶❤️😘
•
Jörg Müller
Westerland, Germany
#miguelontour #mcculinarylife #youdinner #youdie #michelinrestaurant #maitre #mystorywithmichelin #food #foodie #potd #worlds50best #picoftheday #foodporn #instafood #instalike #caviar #photooftheday #foodgasm #eggs #instadaily #foodblogger #emotion #beautifulcuisines #traveller #chefsofinstagram #chefslife #jmsylt #bigben Less

Frankly speaking, collaborations can be hit or miss. But when they work, they really work.

I sensed a culinary kinship between @luca.fantin and @amaurybouhours of @lemeuricealainducasse, two chefs whose styles synch so well yet maintain their distinctiveness. Amaury’s punchy, bold dishes provided a deft counterpoint to the subtle finesse of Luca’s cuisine. A bright dish of raw scallops, broccoletti, and vegetable mole with citrus had muscle and verve, followed by diced tuna and beetroot in a scarlet sauce ringed with smoky pimenton oil.

Ravioli filled with fava beans in pecorino broth with housemade lard was a show stopper, while the asparagus-topped risotto flavored with sansai mountain vegetables and hamaguri clams displayed the green exuberance of spring.

There was lightly smoked akamutsu with saffron potato cream and a deeply flavorful pescatora sauce, then Amaury’s brilliant grilled veal, marinated in spices and white miso for two days and served with charred baby gem and green olives in mint sauce. The beautiful dessert of rhubarb and licorice with ginger crumble by @ariitea_rossigno provided a bracingly refreshing finish.

Pairings with @domperignonofficial 2013, Rose, 2008, and P2 2004 made this event extra special.

3 amazing chefs, 4 incredible wines, 1 unforgettable afternoon at @bulgarilucafantintokyo. Less

The Magical World of @ristorantelido84
also known as Cacio&Pepe in Pig bladder, Beeswax preserved Sbernia, 84 Hours cooked and 2 years preserved Pasta, Lièvre à la Royale, Black Garlic Risotto, Yeast and butter Spaghettoni and The Rose Cake❤️ #mostofitaly

-
#sustainability #sustainablefood #organicfood #luxurytravel #michelinstar #foodtravel #foodie #foodies #naturalfood #lido84 #worlds50best #farmtotable #naturalwine #finedining #italytour #italianfood Less

Warming up for my trip to Seoul later this month with the latest menu at @hansikgoo by new head chef @sh.park0103! The menu was full of warming dishes such as the pine nut soup with crab meat and handmade mandu with Korean beef soup - perfect for the chilly weather. My favorites were the abalone with pear, grilled gochujang fish, and chicken roulade with mushroom. Congratulations @mingleseoul on your new cookbook “JANG” and thanks for the copy!

The menu:

JATJEUPTANG
Pinenut, Wanja, Seasonal Crab Meat

WINTER NAENGCHAE
Abalone with White Kimchi & Korean Pear

HWEH
Assorted Seasonal Raw Seafood & Korean Condiments

MANDU
Hand-made Mandu & Morel Mandu
Korean Beef Soup

SAENG SEON GUI
Grilled Gochujang Seasonal Fish
Pickled Gat & Surf Clam Muchim

CHICKEN & KOHLRABI
Chicken Roulade with Mushroom

HANWOO & NAMUL BIBIMBAP
Grilled 1++ No.9 Graded Hanwoo Duo
Seasonal Namul Bibimbap & Today’s Banchan

TANGERINE
Korean Tangerine Sorbet with Jeipi Foam

HEUKYIMJA
Black Sesame Mousse, Makgeolli Ice-cream, Strawberry

DAGWA
Injeolmi Chocolate, Gaesong Yakgwa Korean Mulberry Leaf Tea
•
1*, Hansik Goo
Central, Hong Kong
#supermelHK #supermelCentral Less

[한/日/EN] 2023.11 #鮨さいとう (#SushiSaito/스시 사이토) (【旧店名】鮨かねさか 赤坂店)

六本木にある江戸前鮨「鮨さいとう」
"Sushi Saito", an Edomae-sushi restaurant in Roppongi.
롯폰기에 있는 에도마에스시 전문점 “스시사이토”

おつまみが6品にマイルドに赤酢が効いたシャリを使った握りが14貫味わえるおまかせコース。最近ではおつまみに煮ヤリイカ、白子ポン酢、ノドグロ焼きなどが出てきたり、握りでは鰤、小肌、大トロ、車海老などが楽しめるとの事。大将齋藤氏は煮る、蒸す、炙る、漬けと行ったシンプルな技法を使い、丁寧で繊細な味わいをお客様に提供している。
予算：昼￥10,000〜夜￥20,000〜
予約：SHOKUOKU official website

★今度行く機会のために"セーブ"をお忘れなく！(料理がおいしくなければ、掲載しません！)

The Omakase course features 6 side dishes and 14 pieces of nigiri that are made using sushi rice mildly seasoned with red vinegar.
Recently, customers have enjoyed side dishes such as boiled squid, milt with Ponzu, and grilled Nodoguro. Meanwhile, the nigiri course includes yellowtail, Kohada, fatty tuna, and Kurumaebi. Mr. Saito uses simple yet precise techniques such as simmering, steaming, searing, and marinating to provide customers with a delicate-tasting selection of dishes.
Budget: From ¥10,000 for lunch to ¥20,000 for dinner.
Reservations: SHOKUOKU official website

★ Don't forget to SAVE the post for your next visit!(You can expect to see only the best on our account)

오마카세 코스는 적초로 은은하게 간을 한 샤리(초밥의 밥)로 만든 6종의 츠마미, 14종의 니기리로 구성됩니다. 최근에는 오징어 조림, 폰즈를 끼얹은 이리, 노도구로 구이 등의 사이드 디쉬를 선보였습니다. 초밥 코스에는 방어, 전어, 참치 뱃살, 보리새우 등이 포함됩니다.사이토셰프는 조림, 찜, 시어링(태울 듯이 튀기거나 굽는),양념과 같은 간단하면서도 정확한 요리기술을 사용하여 재료 본연의 섬세한 맛을 느낄 수 있도록 요리를 하는 것으로 알려져있습니다.
예산 : 점심 ￥10,000~저녁 ￥20,000~
예약 : SHOKUOKU 공식 웹사이트

★ 다음 도쿄방문 시 들리시고 싶으시다면? 포스트 “저장” 잊지 마시기 바랍니다! (맛없는 곳은 포스팅 안 합니다! ) Less