Foodle

Recommended bowl: Standard Jiro

This standard Jiro outpost serves exactly what you would expect-- a standard Jiro style ramen, complete with shoyu-tonkotsu soup and house-made noodles. Optional chopped garlic and extra veggies, karame (tare sauce drizzle) and pork back fat available on request right before your bowl comes out. One of the older Jiro shops, the original master here trained at the head Jiro flagship in Mita before opening this branch. He then founded the NS Planning Company, which now runs this shop as well as the Ramen Jiro in Shinjuku Kabukicho. The company also previously ran Ramen Jiro Shimbashi before it closed. Ikebukuro branch originally opened in 2003, with a shop renewal completed in 2013. Less

April 25, 2025 While Getaria is best known for Elkano, our meal of choice is always sister restaurant @restaurantekaia. A wonderful final evening in the San Sebastián area with dear friend Igor and his lovely team.

#getaria #getariaturismo #basquecountry #turbot #basque #spain❤️ #spain🇪🇸 #basquefood #getariaspain #kaiakaiperestaurant #thequest #mystorywithmichelin Less

This might be the best pizza in the world, or at least Denmark 🍕🇩🇰

@surtcph in Copenhagen is doing god’s work. Here are some keywords to see how serious they are: Wood-fired at 600°C. Sourdough with 5 flours. 88% hydration. Three-day ferment. Definitely a shout for the @thebestpizzawards

The marinara pizza is the ultimate test. No cheese, nowhere to hide and it slaps. The dough is sour, crisp, chewy. The sauce tastes like the tears of Vesuvius.

This is pizza artisans by @_arbenrexhepi_ @so_far_so_good_90

I also had one with Danish sausage and caciocavallo that felt like MDMA but without the comedown.

Send this to someone who needs to try it and let me know what the best pizza you ever had is 🍕
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📍Surt, Copenhagen - Denmark 🇩🇰
📈9.8/10
💶155kr - €20
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#copenhagen #denmark #pizza #pizzalover #guide #review #copenhagencasuals #foodie #foodfetishist #worldsbestpizza #mustvisit Less

ร้านสไตล์ Boundless Cuisine ของเชฟ @shun.shimomura ตอนนี้เค้ามี Lunch Course แล้วนะ โดยเปิดเฉพาะวันเสาร์เท่านั้น

มื้อนี้ประทับใจมากกับจาน Presa หมู Iberico ที่สามารถทานแบบ medium rare ได้อย่างปลอดภัย เนื้อนุ่มเด้ง มันแทรกน้อยแต่รสชาติเข้มข้นสุดๆ อีกจานที่ไม่พูดถึงไม่ได้คือ Toro Iwashi กับซุปลิ้นจี่ ฟังดูอาจจะไม่เข้ากัน แต่พอลองแล้วคือดีมาก ความหอมหวานจากผลไม้ช่วยดันรสปลาออกมาได้ดีทีเดียว ถือว่าเป็นจานที่เบาแต่มีมิติ

ใครเป็นสายเก็บดาวแต่อยากได้แบบราคาน่ารักแนะนำคอร์สนี้เลย 🌟

ปล. มีลานจอดรถหน้าร้านสะดวก
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฿2,900++ 7 Courses
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📍@resonance.bkk - สุขุมวิท 65
#orn_bellyjourney #orn_resonance #orn_finedine #orn_asian #orn_european #orn_michelinstar Less

Tori Chataro remains one of Tokyo’s most compelling yakitori destinations, and this meal reaffirmed why it sits comfortably at the very top of its category. Tucked away in Shibuya’s Uguisudanicho, the restaurant offers a counter-only experience that feels closer to a meat omakase than a traditional yakitori-ya. The pace is generous, the portions are substantial, yet the entire progression remains remarkably balanced and refined.

At the helm is Chef Takuya Kaneko, a craftsman whose approach combines deep technical control with an almost obsessive respect for ingredients. Kaneko-san’s grilling is precise but never rigid; there is confidence in how each skewer is cooked, rested, and served. He reads the chicken, the heat, and the moment with ease, adjusting on the fly while maintaining a calm, almost understated rhythm behind the grill.

A defining feature of Tori Chataro is the range of chickens used, clearly displayed on the wooden boards above the counter. On this evening, multiple premium breeds were in play, each chosen for specific parts and applications. Hinai Jidori delivered deep umami and structure, Nagoya Cochin brought richness and fat where needed, and firmer, more muscular birds such as Shamo added intensity and bite. This multi-breed approach allows Kaneko-san to match cut to character, rather than forcing one bird to do everything.

The meal itself was abundant yet never heavy, a rare balance. There was a sense that the kitchen wanted to give generously, but only because every skewer earned its place. One of the most memorable moments was the thymus (タイム / taimu)—often misunderstood or mishandled elsewhere. Here it had a distinct bite and a deep, almost mineral flavor, showcasing both texture and intensity without tipping into toughness. It was thoughtful, confident cooking.

Equally outstanding was the liver, which stood out as one of the best examples in recent memory. Cooked with extraordinary precision, it was silky and rich, almost foie gras–like in texture, with none of the bitterness or graininess that so often plagues this cut. It was indulgent, refined, and deeply satisfying.

Overall, this was an exceptional meal: generous, focused, and executed at a very high level. Tori Chataro succeeds not by chasing novelty, but by mastering fundamentals and pushing them quietly to their limits. It is yakitori for those who care deeply about product, technique, and intent—and a place that continues to justify its reputation with every skewer. Less