Foodle

@ta_vie_hk is an outstanding restaurant , like Armand DuPlantis and his Pole Vault World records , each visit has seen the bar climb a little bit higher . The accumulation of these little improvements has led to continuously thrilling experiences.

Eggplant salad
with “Mizu” octopus lightly cooked in herbal oil, tossed with black olive tapenade Ossetra caviar on tomato consommé jelly-
Lovely Provençal influenced start with the tomato flavours adding rounded acidity to the dish .

Crispy blue lobster paella
“Rouille” red bell pepper sauce,
tomato, parsley oil infused with lobster shell- the all soccarat paella is destined to be a menu staple here , the texture and flavour reminds me a lot of eating a perfect crispy prawn head .

House-made fresh pasta with ragoût
French Guinea fowl, savoy cabbage- a rich yet light poultry ragu , sweet cabbage and white truffle which augments the flavours .

“Taraba” king crab and cauliflower meunière with brown butter sauce, crab juice reduction- love the cooking of the crab leg , saline and soft , the meunière preparation was drier than expected which I queried at first glance but this was an improvement on the usual pool of brown butter as it just coated the ingredients perfectly .

Quail pie with porcini, chestnut porcini sauce flavoured with whisky , chestnuts and celeriac purée- first time pithivier has ever graced the menu at Ta Vie . And Chef @sato.hideaki has nailed it . The pastry is crisp and thin and clings on to the quail meat like a second skin . The different quail segments are identifiable and whole chestnuts add texture and interest . The porcini jus rounds out the autumn flavours .

Amaori Apple and pink guava sorbet, pomegranate jelly on guava mousse- first dessert plays on the floral elements of apple and guava and is wonderfully soothing .

Crispy éclair with pumpkin cream, pistachio ice cream- then we finish with more autumn flavours with a play on eclair which is not as it seems .

Great service from @hiromiicotakano and her team , amazing wines . It’s the full package . Less

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【鮨仙八】
江戸前の骨格と九州の恵み

熊本で名を馳せ、ミシュラン二つ星を獲得した『鮨仙八』が、福岡に舞台を移した。大将は西麻布「鮨真」で修業を積み、江戸前の技を軸に九州の恵みを巧みに織り込む。その哲学は、移転後も揺るがない。ランチは握り一本勝負。余計な装飾を排した潔い構成で、テンポよく繰り出される一貫に職人の呼吸が宿る。赤酢を効かせたシャリが骨格をつくり、酸と旨味が交錯するリズムは、自然と盃を呼ぶ。全体に、お酒にアジャストしたような味わいが特徴的で、握りと酒が響き合う構成になっている。

幕開けは青梅鯛。澄んだ旨味が口に広がり、赤酢の酸がその輪郭を整える。続く「琵琶鱒」には玉葱醤油の香りがふわりと重なり、甘やかさと奥行きを生む。「水烏賊」は、細かな包丁で柔らかさを引き出し、噛み込んだ瞬間にねっとりと舌を絡める。「連子鯛」は清らかな旨味を静かに響かせ、そこから青魚の強い流れへと移る。「小鯵」は葱と大葉、生姜の香りが鮮やかに立ち、「鰯」は熟成を思わせるコクで舌の奥に深い余韻を刻む。さらに「真蛸」の吸盤が生む力強さ、「赤貝」の瑞々しい歯切れが加わり、海の息吹を鮮やかに伝えてくる。

その中で、最も記憶に残ったのは「赤雲丹」だ。濃密でありながら、驚くほど柔らかな甘みを宿し、舌の上で静かに溶けていく。握りの連なりの中で、ひときわ鮮やかな光を放った存在である。

そして、ここで流れを揺さぶる一撃――「とこぶしのリゾット」。熊本時代から受け継がれるスペシャリテだ。肝を溶かし込んだシャリは、濃厚で奥深いコクを湛え、寿司の概念を一瞬で飛び越える。口中を支配する豊潤な味わいに、らっきょうの清涼感を添えて、再び鮨の世界へと引き戻す。この振り幅こそが、仙八の真骨頂だろう。

最後は玉子で柔らかく幕を閉じ、物語は穏やかな余韻を残して終わる。総じて、江戸前の骨格を守りながら、九州の恵みと独自のスペシャリテを織り込む。テンポよく繰り出される握りの中に、赤雲丹の鮮烈さと、とこぶしの衝撃という二つの記憶が刻まれる。ご馳走様でした。
#鮨 #仙八 #福岡 Less

🎂𝗕𝗶𝗿𝘁𝗵𝗱𝗮𝘆 𝗗𝗶𝗻𝗻𝗲𝗿 𝗮𝘁 𝗗𝗲𝗻
🦀誕生日は「香箱蟹の傳タッキー」で〆
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼

The globally renowned “𝗗𝗲𝗻” has been repeatedly featured on @theworlds50best restaurants and holds two @michelinguide stars🌟

Reservations can be difficult to secure given their international acclaim, but it’s worth trying - be sure to call between 12 PM and 5 PM, two months before your intended visit📞

The 𝗗𝗘𝗡𝘁𝘂𝗰𝗸𝘆 𝗙𝗿𝗶𝗲𝗱 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 in the cover photo is one of their signatures🍗 Inspired by the world-famous junk-food classic, this version is elevated with seasonal ingredients🌼

During our latest visit, it was stuffed with the prized 𝗸𝗼𝗯𝗮𝗸𝗼𝗴𝗮𝗻𝗶 (female snow crab), available only from November to December☃️

①, ② 🦀DENtucky Fried Chicken with Snow Crab
③ 🥗GarDEN Salad
④ 🌰Miso Marinated Foie Gras, Chestnut
⑤ 🦪Minced Oyster “Shinjo” Fish Cake
⑥ 🎃Butternut Squash “Chawanmushi”
⑦ 🐟Red Sea Bream Sashimi
⑧ 🥔Stone Bass & Cassava Potato
⑨ 🥣Dashi Soup with Daikon Radish
⑩, ⑪ 🍄‍🟫Claypot Cooked Rice with Mushrooms
⑫ 🍇Shine Muscat, Persimmon

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼

今年もお誕生日当日に伺った、大好きな「傳」🎂

ミシュラン2つ星を連続で獲得し、「Asia’s 50 Best Restaurants」では過去に1位にも輝いた、世界中から注目を集める名店です🌟

「生産者さんたちの思いを料理を通して“傳える”メッセンジャー」という素敵なコンセプトのお店で、どのお料理も温かさ・創造性・季節感にあふれ、心に残るコースです🥹

予約は困難ですが、空きがあれば2か月先まで、12時〜17時の間に電話で予約が可能🤳

カバー写真は名物の「傳タッキー」🫰🏼 一見普通のフライドチキンですが、中には旬の食材がぎっしり詰まっていて、毎回わくわくする逸品です💕

今月のバリエーションは、旬が2ヶ月未満しかない香箱蟹の内子と外子を混ぜ込んだ贅沢なご飯でした🦀

①, ② 🦀香箱蟹の「傳タッキー」
③ 🥗畑の様子
④ 🌰フォアグラの味噌漬け・栗
⑤ 🦪牡蠣の真薯
⑥ 🎃バターナッツ南瓜の擦り流しと茶碗蒸し
⑦ 🐟金目鯛のお造り
⑧ 🥔イシナギ・キャッサバ芋
⑨ 🥣大根とネギのお椀
⑩, ⑪ 🍄‍🟫キノコの土鍋ごはん
⑫ 🍇シャインマスカット・柿

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼

📍┆Den · 傳
🗼┆Gaienmae · 外苑前
👩🏻‍🍳┆Japanese Fusion · 創作料理
🏷┆#傳 by @zaiyuhasegawa
💰┆¥30,000~¥35,000🌛
👣┆Smart Casual · スマートカジュアル
📅┆Book via Phone · 2ヶ月前から電話予約
✍️┆Food: 𝖤𝗑𝖼𝖾𝗉𝗍𝗂𝗈𝗇𝖺𝗅 · Vibe: 𝖶𝖾𝗅𝖼𝗈𝗆𝗂𝗇𝗀 · Price: ¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼
#tokyohalfie_den #tokyohalfie_傳 Less

Did you know that China produces the most caviar of any single country and Chinese brand @kalugaqueen_official is the largest producer in the world? Founded in 1998, the company raises its sturgeons in the pristine waters at Thousand Island Lake near Hangzhou. Its caviar is supplied to many top restaurants in France along with airlines Lufthansa and Cathay Pacific. Most of the world is eating Chinese caviar and probably doesn’t even know it, but Kaluga Queen is here to change that. They recently held an event at @arcanehk where we learned more about the brand and more importantly, had a chance to try a few different types of their caviar. My favorite was the Beluga caviar with a creamy texture and nutty flavor. We then had a 5-course tasting menu by @shaneosbornchef which expressed the versatility of the caviar across both savory and sweet creations. What a night! 🖤

Our menu:

Hokkaido scallop tartare, potato blini with spring onion dashi and Beluga caviar

King crab with chilled green asparagus soup with crème fraîche and Osetra (light) caviar

Butternut squash ravioli with truffle butter, toasted almond and sage

Steamed aquna murray cod with celtuce, sake and A&K (dark) caviar velouté

Roasted pear with walnut crumble, wuliangye infused tofu ice cream with Kaluga caviar

Pate de fruit, vanilla canelé, chocolate cannoli
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1*, Arcane
Central, Hong Kong
#supermelHK #supermelCentral Less

Mediterranean Grills @laoficinabrasas 🔥

- Cold cuts, bread, cheese -
- Argentina Lasagna -
- Dry aged hamachi -
- Onion scarole tart -
- Bobby beans & Hollandaise -
- Cauliflower & Chimichurri -
- Squid & Peanut -
- Catch of the day -
- Chocolate, mascarpone, coffee -

Good vibes, delicious food by @carito_lou & @ger_carrizo 🤗🥂 Less