Foodle

Recommended bowl: Since 1947

Maruchō is a legendary ramen shop within the Tokyo scene, considered the birthplace of tsukemen. The shop was established in 1947, opened by a group of five soba masters who came from Nagano Prefecture. According to local legend, when the five original masters first opened the shop, during staff meals it was common for them to eat leftover ramen noodles in a similar way to Japanese soba, by 'dipping' the noodles in a soup, served separately. Within a few years of the shop opening, four of the five masters left to open their own shops, with original master Aoki-san staying to run Maruchō. One of the original masters who did this was Sakaguchi-san, who established Taishōken in Nakano with his cousin, Yamagishi-san. Eventually Yamagishi-san was the first chef to actually put tsukemen on the menu (in the form of 'Mori Soba') in 1955. Soon after other shops like Maruchō quickly followed suit, and tsukemen eventually became a phenomenon in the ramen world. It is now what Maruchō is most known for, although ramen is still the original dish on the menu. The bowls here are pure nostalgic Tokyo, containing a soup of chicken, pork and vegetables with a nice shoyu tare. Noodles are house-made, served just slightly softer than average. Shumai dumplings on the side also recommended. Only open for lunch a few hours per day, and always a line. Original master Aoki-san's son (who is now close to 80 years old) still runs the shop, with the help of his family. There are numerous other Maruchō shops around Tokyo as well, most of them directly connected or related to this shop. A historical site in the Japan ramen world. Less

March 8, 2025 Our final night in Tokyo at our all time favorite restaurant with two of our all time favorite people, Chihiro and Hideki Ishikawa. A perfect ending to the trip after dinner at @rondo_kagurazaka with our old friend Tetsuya san.

#kagurazaka #kagurazakaishikawa #barrondo #kaiseki #kaisekidinner #kaisekicuisine #japan #tokyo #japanfood #igfood #michelin #michelinguide #michelin3stars⭐️⭐️⭐️ #michelin3stars #michelinstarchef #michelinfood #michelinjapan #mystorywithmichelin Less

This might be Denmarks most underrated Michelin starred restaurant ⭐️🇩🇰

Welcome back to Chasing Stars, the series where I visit the world’s best restaurant 🌎

Today, we’re just north of Copenhagen at @rest_thesamuel .

You won’t find it by accident. You won’t hear much noise about it either. But if you know, you know.

After a cocktail, we’re led past the largest Dom Pérignon collection north of Paris and into a wine cellar that feels more like a holy site for collectors. Bottles you’ve only read about? They’re here. And they’re not just for show. As they told me, wine isn’t an investment. It’s meant to be drunk as Maitre d’hotel, @rasmusknude_thesamuel says.

Chef @jkb_the_samuel doesn’t follow trends. He follows flavor. The wine leads, the dish follows. He cooks with restraint but with conviction. And what hits the table isn’t just food, it’s proof of a philosophy.
No gimmicks. No ego. Just star-level cooking that doesn’t scream for attention.

The Samuel is one of those rare places that doesn’t need the spotlight to shine. But once you’ve been, you won’t stop talking about it.
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📍The Samuel, Hellerup - Denmark
📈 8.9/10
💶 €270 for the tasting menu
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*unpaid invitation
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#denmark #copenhagen #finedining #michelin #michelinstar #review #guide #chasingstars #foodie #foodfetishist #michelinstars #champagne Less

🐺 “Untamed but Rooted” คือสโลแกนของร้าน Wolf ร้านสุดโรแมนติกที่พาเราเหมือนหลุดเข้าไปในภวังค์แห่งความรัก ทั้งการตกแต่งและเพลงที่เปิดล้วนชวนให้อินกับโมเมนต์นั้นๆแบบไม่รู้ตัว

อาหารของที่นี่ไม่ยึดติดกับสัญชาติใด เพราะเชฟแก้วรังสรรค์ทุกจานจากประสบการณ์และความตั้งใจอย่างแท้จริง ส่วนตัวรู้สึกว่าแต่ละจานไม่เพียงแค่หน้าตาสวย แต่รสชาติก็อร่อยและกลมกล่อมแบบที่อยากกลับไปซ้ำ โดยเฉพาะ ปลา Kinki ย่างกับข้าวต้ม Lobster ที่ประทับใจสุดๆ และเป็นเมนูที่อยู่คู่ร้านมาตั้งแต่วันแรก

ถ้าใครกำลังมองหาร้านเดทที่ทั้งโรแมนติกและอาหารดีมากๆ อยากแนะนำร้านนี้เลย รีบไปก่อนจะพลาด เพราะ Wolf จะเปิดถึงแค่ 31 สิงหาคมนี้เท่านั้น

ปล. จอดรถได้แถวหน้าร้าน
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📍@984wolf - สาทร
#orn_bellyjourney #orn_wolf Less

Mingles has long stood as one of the clearest expressions of modern Korean cuisine, not because it chases novelty, but because it understands identity. The restaurant operates at the intersection of tradition and contemporary technique, using Korean flavors as a foundation rather than something to be diluted or disguised. The result is food that feels deeply Korean in soul, yet international in execution and polish.

At the center of this vision is Chef Kang Mingoo. His cooking is thoughtful, precise, and quietly confident. Rather than relying on provocation or spectacle, he builds dishes through balance and layering — acidity against umami, fermentation against freshness, comfort against finesse. There is a strong sense of restraint throughout the menu; nothing feels forced, and nothing exists purely to impress. Each dish feels considered, as if it has been edited down to its most honest form.

An important influence on Chef Kang’s philosophy comes from his time training under Martín Berasategui. Kang has often spoken of his admiration for Martín, not just for his technical mastery, but for the spirit of generosity, consistency, and emotional clarity that defines Berasategui’s restaurants. Today, Kang describes Mingles as striving to emulate that same spirit — a place where excellence is delivered with warmth, depth, and a sense of continuity rather than ego.

This influence is evident in the structure of the meal and the precision of execution. Western techniques appear as quiet tools — in sauces, textures, and sequencing — but never overshadow the core identity of the food. Korean ingredients and seasonings such as doenjang, gochujang, jeotgal, grains, and seafood are treated with deep respect, refined without being sanitized, and allowed to express both intensity and subtlety.

Mingles is also a restaurant that rewards attention. Flavors unfold gradually, temperatures are carefully calibrated, and many dishes gain resonance in retrospect. It is not a place built on immediate shock, but on memory and reflection.

In a dining scene filled with ambition, Mingles stands out for its maturity. Guided by a chef who combines Korean heritage with European discipline and a deep admiration for Martín Berasategui’s ethos, Mingles offers a cuisine that is confident, composed, and enduring — a restaurant that knows exactly who it is, and why it exists.

Lunch 20th December 2025:

Horse mackerel · Chamnamul · Kimchi
Unbelievable start. I love blue fish when treated with precision, and this was excellent — pristine texture and beautiful layering of flavor, clean and expressive.

Jeju carrot · Burrata · Sesame oil · Uni
Silky and comforting, with natural sweetness from the carrot balanced by creaminess and marine salinity. Very polished.

Flounder · Caviar “jeotgal” · Perilla
Pure, clean flavors with a distinctly Korean accent. The seasoned caviar added depth without overpowering the fish.

Persimmon · Hanwoo “jamon” · Ginger
Wonderful combination. The acidity and sweetness of the persimmon worked perfectly with the umami of the beef. Fresh, elegant, and very well judged.

Gamtae roll · Geumtae
Playful and aromatic, driven by seaweed flavor and texture. Light, crisp, and very “Mingles” in spirit.

Hanwoo tartare · Eel · Plum gochujang
Another great combination. The richness of the eel paired beautifully with the beef, lifted by the sweet-tart plum gochujang.

Cabbage seon · Pear · Caviar · Omija · Cho-gochujang · Geoduck
Bright and refreshing, with layered acidity and crunch. Complex but very controlled.

Mingles pot
A comforting, seasonal interlude that brings together multiple textures and flavors in one harmonious bowl.

Seasonal grilled fish · Rice porridge elements
Carefully grilled with excellent texture, paired with a gentle, savory rice component that grounded the dish.

Grilled prawn · Tomato rice · Makgeolli bisque
Perfectly cooked prawn — glassy in the middle, warm on the outside. The tomato rice had high acidity and great balance. Excellent.

Chicken roulade · Ginseng-radish mandoo · Perilla
Succulent, slightly spicy, with deeply flavored chicken juices. Comforting yet refined.

Hanwoo & handon
Hanwoo is always top level here — tender, full of umami, and less fatty than wagyu, which I prefer. Excellent expression of the beef.

Sweet bibimbap
A clever and thoughtful transition into dessert, playing with texture and familiarity.

Ice hotteok
Nostalgic flavors reworked with finesse. Warm spice, gentle sweetness, and great contrast.

Jang trio
Bold and intellectual — fermentation used confidently in a dessert context.

Korean sweets
A gentle, elegant finish that stayed true to the identity of the menu.

A deeply satisfying meal from start to finish. Precise, confident cooking with a strong sense of identity. Everything felt composed and mature. Top level — three stars fully deserved.
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Recommended bowl: Smooth double soup

The master at Menya Ishikawa trained for six years at Aoba in Nakano, a rather legendary shop known as one of the first to offer the double-soup technique. Opened in 2012, Menya Ishikawa serves a velvety tonkotsu and a light niboshi-gyokai double soup, not so different from the Aoba school of thought. Egg noodles are supplied by the well known purveyor Kanejin. Standard extra pork and egg topping options are also available. Before boiling, the noodle portions here weigh out at a hefty 200g for ramen and 300g for tsukemen — pretty generous. Less