Foodle

Recommended bowl: Negi mountain

Double soup is made using a chicken and pork bone broth combined with a gyokai soup. Choice of miso, shio or shoyu tare, with most customers going for the recommended miso. Noodles are ordered via Morizumi Seimen. Each bowl is topped with ground pork soboro and piled high with a mountain of diced negi. The advised way of eating is 'tenchi gaeshi,' basically flipping the noodles and negi upside down with your chopsticks to mix everything up well. The master trained at the shop Itomatsu, one of the oldest ramen shops in Sapporo. Kiraito open since 1994. Less

April 26, 2025 the Manzano family are hosts at Spain’s newest Michelin 3 ⭐️ Restaurant, @casamarcial_ . It is hard to imagine a kinder or more gracious welcoming family in our industry. Combine this with a brilliantly innovative menu and beautiful surroundings and it is not difficult to understand why Michelin was compelled to award this establish ⭐️ ⭐️⭐️.

#michelín #michelinguide #michelin3stars⭐️⭐️⭐️ #spain❤️ #arriondas #arriondasasturias #casamarcial #[instagram]#asturias #thequest #spaintravel🇪🇸 #spainfood #mystorywithmichelin Less

Arponnar @arponnar_restaurant in Willesden Green is a revelation. Delicious Burmese food and warm hospitality. This place seems to have flown totally under the radar. The salads here are a highlight. Myinn-khwar-ywat-thoke (excellent salad with pennywort leaves and peanuts) / ginn-thoke (tasty ginger salad) / stuffed fish cakes / superb mutton offal curry / mohinga (national dish of Burma) mont-hinn-ngar (rice noodle soup with a fish based broth served with different garnishes) / a selection of desserts - cassava semolina, coconut milk sago, banana semolina #foodinlondon #arponnar #arponnarrestaurant #burmese #burmesefood Less

This is sushi art, and everyone should experience it at least once in their life 🍣🇯🇵

Welcome to @sushimizukami , one of Tokyo’s most elite omakase counters led by master Michinobu Mizukami.

Here you don’t order sushi, you surrender to it. The chef reads the season reads the fish reads you.

From 10-day aged maguro, squid that dissolves like silk to a kohada so sharp and complex it deserves its own haiku.

Each piece is formed with a flick of the wrist and a century of technique. Perfect rice, perfect temperature, perfect bite.

Edomae sushi is simplicity on the surface, chaos, balance and beauty underneath.

This is the art of restraint and yes I’m emotional about it, truly beautiful and an insight to Japanese culinary heritage.

Arigato Mizukami-san

Would you try this? Send this to someone you want to experience it with!🇯🇵🍣
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📍Sushi Mizukami, Tokyo - Japan 🇯🇵
📈9.2/10
💴 💶 Otsumami + Nigiri p.p. Y 38.000 - €230
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#tokyo #japan #sushi #omakase #omakasesushi #review #guide #musttry #foodie #foodfetishist #chasingstars Less

🇹🇭 ร้านอาหารไทยน้องใหม่โดยเชฟแป้ม ผู้ถ่ายทอดรสมือจากคุณแม่ ม.ร.ว.สดุดีภา วรวรรณ ผสานกับเทคนิคที่ได้เรียนรู้จาก École Ducasse กลายเป็นนิยามใหม่ของ “อาหารไทยเสิร์ฟอย่างฝรั่ง” ที่ร้านสดุดีย์แห่งนี้

มื้อนี้ขอยกให้ข้าวอบทรัฟเฟิลมันกุ้งเป็นจานไฮไลต์ กุ้งเนื้อแน่นเด้ง ซอสหอมมันเข้มข้น เสริมรสให้จัดจ้านขึ้นอีกระดับด้วยน้ำจิ้มซีฟู้ดและพริกน้ำปลา บอกเลยว่าฟินไม่เบา 😋

ปล. ร้านอยู่ใน Trinity Complex มีที่จอดรถ
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฿2,200 net 10 Courses
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📍@sadudeepam - สีลม
#orn_bellyjourney #orn_thai #orn_sadudee Less

Such a disgusting experience ..so bad.

I visited for the ¥250,000 truffle course.

The wagyu bresaola, mortadella, and 48-month-aged Iberico ham, all sliced paper-thin on a manual prosciutto slicer said to be one of only two in Asia, were truly delicious and made for a wonderful experience.
I spend about a month in Spain every year and also travel to Italy annually, but this level of thin slicing for jamón was, frankly, a very interesting and memorable experience.
And it was genuinely delicious.

That said, this is not the chef’s own work, is it?

Those items were the most delicious part of the meal.

Now, about the truffle course itself.
To begin with, I am not particularly interested in truffles, but since there was availability, I thought I would try it.

First dish:
Gitaro gamecock soup with mini ravioli, essentially cappelletti.
A simple and carefully made chicken soup, generously topped with truffles.
It’s not fair to compare it directly to Italy, but it was more or less what I expected.
The minced chicken filling in the ravioli lacked depth of flavor.
Well, dishes in Italy often have lighter umami, so that in itself isn’t unusual.
The pasta dough was freshly made in front of us and while I wouldn’t say it was bad, I found myself wondering whether I needed to politely say “delicious” out of courtesy.

Second dish:
Tuna with truffles.
The tuna was not good at all. It smelled.
Failing to notice this fishiness is not acceptable.
No matter how much truffle you add, there is absolutely no synergy here.
It was a completely unsuccessful dish.
I wonder where the tuna came from. If a well-known wholesaler was used, it feels like a terrible waste.
This dish had no meaning whatsoever.
From every angle, it was simply not good.
Why does no one notice this smell?
I won’t say it outright reeks, but any Japanese person would immediately sense that fishy note.

Third dish:
Naruto sweet potato with Hungarian duck foie gras.
The foie gras was well prepared, with excess fat removed, very clean and well done.
The sweet potato was good as well.
Both ingredients stood on their own merit.
Then, of course, truffle was added. After all, it’s a ¥250,000 truffle course.
But does it really pair well? Is it actually working?
The texture of the sweet potato was completely overpowered by the foie gras, making its presence almost meaningless.
It wasn’t bad, but I honestly couldn’t recall it until I looked back at the menu.
That too is a fact.
As a dish, it doesn’t leave a strong impression.
It’s tasty, but… yes, that kind of feeling.

Fourth dish:
Botan shrimp with crinkled spinach and truffles.
The spinach retained too much water, which was disappointing.
I was told the softness was adjusted to match the shrimp, but the result was ordinary and uninteresting.
Is there really any flavor synergy with truffles here? In my opinion, no.
I found myself thinking, even as a layperson, that if the sweetness of the shrimp were emphasized more, or if there were another idea entirely, the “dance” with truffles could have been something wonderful.
Still, given the atmosphere, I kept repeating how delicious it was.
After all, there were only six guests in the restaurant.
I didn’t want it to feel like a funeral.

Fifth dish:
Shockingly bad.
White tilefish with yuzu and truffles.
Serving something like this defies common sense.
It wasn’t just bad, it made me question whether this was really made by a top-tier chef.
A dreadful dish.
It’s rare these days that I think something is outright bad, but this truly was.
I’m sorry to say it, but it was awful.
Mushy, bland, what happened here?
Even the presentation was terrible.
I was genuinely stunned, and for once, I couldn’t even force a smile.

Sixth dish:
Handmade pasta, tagliolini with truffles.
Yes, just ordinary.
At this level, I might be disappointed even at ¥3,000.
No matter how expensive the truffles are, if you don’t think “this is delicious” the moment it enters your mouth, it’s not a dish you should charge money for.

Seventh dish:
Biei Yazawa beef.
This was carefully grilled while being brushed with a special sauce, and the beef itself was good.
However, the accompanying chicory, radicchio tardivo supposedly imported from Italy, was extremely disappointing.
I actually muttered in my head, “Are you bad at cooking?”
Just like the spinach in the fourth dish, it was overcooked.
That beautiful Italian chicory was rendered completely meaningless.

The second part of the meal, as mentioned at the beginning, was an excellent ham presentation.

The dessert ice cream was also not tasty at all.
I honestly don’t know why.

This was the worst meal I have had in Japan this year.
My worst restaurant experience abroad was Noor, a three-star restaurant in southern Spain.

Including the wine pairing, the cost was just under ¥300,000 per person, nearly ¥600,000 for two.
If the food is delicious, I don’t care about the price.
I was shocked because it wasn’t.

The clam soup was delicious.
I was told it was made using only clams for the stock. Less

Recommended bowl: OG tsukemen roots

Classic original Tokyo style tsukemen— the recipe unchanged for decades. Shoyu soup is made with a base of pork, chicken and fish, combined with house-made medium width straight noodles. Aside from ramen and tsukemen, the shop also has an extensive menu of Chinese style dishes. Originally opened by original master Sakaguchi-san in 1954, the shop is now run by his son Mitsuo and extended family. Prior to opening this shop, Sakaguchi-san helped open the legendary Maruchō in Ogikubo (the birthplace of tsukemen) in 1947, and followed by founding Taishōken in Nakano in 1951. Less

April 24, 2025 Our clear favorite amongst the stunning array of fine dining options in the Spanish Basque region. Chef @pedro.subijana is the 2025 recipient of Michelin’s prestigious Mentor Award. Another wonderful meal and evening at one of Spain’s premier dining venues.

#michelin3stars⭐️⭐️⭐️ #michelin #michelinmentorchef #michelinguide #michelinspain #basquecountry #basquefood #sansebastian #sansebastiándonostia #michelin3stars #thequest #basque #akelare #spain #spain🇪🇸#mystorywithmichelin Less