Foodle

Dinner at Yamashō unfolded in a quietly reassuring, deeply traditional rhythm. We began with simple, honest starters: gently blanched pork offal dressed with scallions and a light soy-based sauce, followed by chilled tofu crowned with grated ginger and bonito flakes—both dishes emphasizing purity and balance rather than embellishment. A marinated sashimi preparation arrived next, sliced thick and dressed with sesame, nori, and aromatics, rustic yet deeply satisfying.

A highlight was the pristine squid sashimi, served whole and sliced tableside, its texture crisp and sweet, paired with wasabi and ginger for contrast. The meal then moved toward heartier territory with a generous hot pot: layers of pork belly, napa cabbage, mushrooms, and glass noodles simmered in a clear, savory broth that slowly gained depth as the ingredients released their flavors.

To finish, a plate of golden, airy tempura—lightly battered and expertly fried—provided a comforting, indulgent close. Yamashō doesn’t chase trends; it offers grounded, soulful Japanese cooking done with confidence and restraint. Less

Recommended bowl: Legendary kelp

This family-run establishment is one of the most famous attractions on the island, and a pilgrimage for many ramen beasts. Shoyu ramen is made from two soups-- one kombu based and one animal based. The kombu soup uses locally sourced Rishiri kelp, known as some of the best in Japan. The two soups take up to 15 hours to make, then rest so the flavors can develop. The shoyu tare is fried in a wok before the soup is added, thus enhancing the flavor of the shoyu. Paired with Sapporo style tamagomen noodles, ordered from Sapporo via Nishiyama Seimen. Original master Mitsugi Esashika-san was born in Hakodate, later living in Wakkanai where he worked as an engineer building roads. Eventually his job brought him to Rishiri Island, which is where he met his wife, quit his job, and decided to open a ramen shop. Currently managed by his son, Takamasa Esashika, with a soup curry restaurant newly opened (2020) just one minute away. Only open for lunch, 11:30am-2pm. Since 2007. Less

April 29th, 2025 after arriving in Barcelona on Monday, April 28th, just in time to experience the full blackout of the Iberian peninsula that day we were delighted power was restored in time for us to enjoy lunch at @hermanostorres on Tuesday. Our 1st visit back with them since they received their 3rd ⭐️ was truly memorable. Our thanks to @pablosacerdotte and the magnificent brothers Torres, Sergio and Javier.

#spain❤️ #spainfood #barcelona🇪🇸 #barcelona_turisme #hermanostorres #barcelonatrip #michelin #michelinguide #michelinspain #michelin3stars⭐️⭐️⭐️ #michelin3stars #michelinstarfood #michelinstars⭐️⭐️⭐️ #michelinrestaurant⭐️⭐️⭐️ #thequest #mystorywithmichelin Less

Quality Wines @qualitywinesfarringdon is great and chef @nick_bramham effortlessly and consistently serves delicious food with a concise menu that changes regularly. Bifana (pork sandwich) / lamb shoulder with fasolakia and tzatziki (all great but the fasolakia particularly great) / caponata 👍🏽/ gazpacho #foodinlondon #qualitywines #bifana #fasolakia #tzatziki #caponata #gazpacho Less

​​Is this Tokyo’s best ramen? 🍜

Day 3 of Tokyo Temptations let’s go! Today’s lineup is a true food fetishists dream. From the perfect flat white at @glitch_coffee to a bowl of Shoyu duck ramen from @ramen_hayashida that had me questioning why I don’t just move to Tokyo..

From street-level ramen to the finest omakase from @sushimizukami , this day was all about the flavors that make Tokyo an absolute culinary haven.

Follow along as I chase down Tokyo’s tastiest temptations and tell you exactly what it’ll cost. New day, new temptations coming!

Send this to someone who needs to see and let me know where I should go next.
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#tokyo #tokyofood #tokyofoodie #guide #japan #review #foodie #ramen #sushi #coffee #omakase #mustvisit #tokyotemptations #foodfetishist Less

🇲🇽🇮🇳 ร้านอาหารอินเดียในกรุงเทพน่ะมีเยอะ ร้านเม็กซิกันก็มีให้เลือกเพียบ แต่ถ้าอยากลองอะไรที่ผสมผสานสองวัฒนธรรมเข้าด้วยกันแบบคาดไม่ถึง ต้องมาที่นี่เท่านั้น

ร้านนี้เกิดจากความรักของคู่รักต่างเชื้อชาติและถ่ายทอดความรักนั้นออกมาเป็นเมนูอาหารแนว “Fantasy Cuisine” ที่ไม่เหมือนใคร ทุกจานมีความสนุกและมีสตอรี่ในตัวเองตามสไตล์เชฟ @gaggan_anand เจ้าของร้าน

มื้อนี้จัดว่ารสชาติจัดจ้านเข้มข้น แต่จานที่ชอบเป็นพิเศษคือ ทาโก้หมูกรอบ! กรอบจริงจังแบบไม่ต้องพึ่งซอสก็อร่อย ไก่ย่างเค้าก็ทำมาได้นุ่ม juicy สุดๆไปเลย

ใครที่เบื่ออาหารอินเดียแบบเดิมๆ อยากชิมอะไรใหม่ที่ยังคงความ bold ของรสชาติเอาไว้ ขอแนะนำให้ลองร้านนี้ เค้าติดอันดับ Asia’s 50 Best Restaurants ปี 2025 ด้วยนะ

ปล. จอดรถได้ที่ A31 Coffee Art
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📍@mariaandsingh - สุขุมวิท 31
#orn_bellyjourney #orn_mexican #orn_indian #orn_mariaandsingh Less