Foodle

Experience temperature precision at Sushi Namba - one of the most sought after reservations in Tokyo! Obsessed with temperature, Chef @hide.namba prepares a menu listing out the nigiri ingredients available for the day and the respective temperatures at which the neta and shari will be served. In general, the rice temperature should be slightly lower for white fish and shellfish, and warmer for umami rich toppings such as fatty tuna and anago. I’m sure other sushi masters have the same general temperature philosophy but to see it written in exact numbers was eye opening. The tsumami was equally thoughtful with highlights such as the kujira (whale) sashimi, botan ebi with its miso, smoked eggplant puree, fried tuna temaki, and crispy rice with dried scallop. Thank you @seefoodstagram for organizing. ご馳走さまでした！

Our menu:

障泥烏賊
Broad squid
36°C/20°C

鱸
Seabass
36°C/19°C

細魚
Halfbeak
38°C/22°C

北寄貝
Hen-clam
36°C/17°C

春子
Crimson sea-bream
37°C/22°C

鰯
Sardine
36°C/18°C

鰹
Oceanic bonito
38°C/21°C

鰆
Spanish mackerel
37°C/20°C

鯖
Chub mackerel
38°C/20°C

鮑
Abalone

雲丹
Sea urchin

赤身
Lean Tuna
36°C/21°C

トロ
Fatty tuna
38°C/23°C

小肌
Gizzard shad
36°C/19°C

穴子
Conger eel
39°C/36°C

玉
Egg-omelet
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Sushi Namba 鮨 なんば
Tokyo, Japan
#supermelJapan #supermelTokyo Less

Azurmendi
2022.09 lunch
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THE TRUFFLE’S TABLE:
Truffled egg
Truffled meringue
Marianito
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Nestled in the hills just outside Bilbao,「Azurmendi」felt like entering a world where nature, architecture, and cuisine breathe in unison. Walking through the rooftop greenhouse and along the path overlooking the estate’s own vineyard, I immediately understood Chef Eneko Atxa’s philosophy — sustainability isn’t a concept here, it’s a way of life.

Since opening in 2005, the restaurant has earned three Michelin stars and global recognition as the World’s Most Sustainable Restaurant, while consistently appearing among The World’s 50 Best. But beyond the accolades, what stands out is the emotional clarity of Eneko’s cooking.

The progression of dishes tells a story of the Basque landscape: delicate garden bites lifted by herbs grown steps away, seafood preparations that taste like a whisper from the coast, and autumn vegetables treated with the same reverence as caviar. Each course feels alive — grounded in memory, elevated by innovation, and composed with astonishing purity.

At「Azurmendi」, luxury is not excess; it’s harmony — between land, craft, and the quiet vision of a chef deeply connected to his home.
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@azurmendi_atxa @enekoatxa #vinfox_azurmendi #Azurmendi #EnekoAtxa #basque #BasqueCuisine #bilbao #spain #spainfood #worlds50best #Worlds50BestRestaurants #michelin #3michelinstars #michelinthreestars #michelinstarchef #michelinguide #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

#グリル的場
#都島
懐かしさと安さが同居するレトロ洋食の名店
今回もいつものやつスペシャルセット1.150円
ハンバーグは手作り感伝わるふんわり仕上げ
デミグラスを絡めつつ食べる王道の味
エビフライはピンと起立したよく揚げの硬め
スティック感覚でサクサク頬張れる潔い一本
ポークソテーはタレが旨い大判で程よい弾力
優しい甘さのコーンポタージュもセットで
またしてもスペシャルのた5文字にカモられるw
このボリュームで千円ちょいとか嬉しい仏価格
大人が食べたい洋食を全部叶えてくれる一皿
定食メニューが豊富で昼夜いつでも注文OK
安くて旨いを当たり前の様に提供してくれる
良い意味で価格と満足度が全く釣り合わないお店
黙々淡々とお仕事熟すご夫婦で仲良し切り盛り
20251103
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🍴スペシャルセット1.150円🍴
・エビフライ
・ハンバーグ
・ポークソテー
・ポタージュスープ
・ライス
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グリル的場
大阪市都島区都島北通2-8-6
📞06-6925-4193
営業時間
ランチ 11:40～14:30
ディナー 18:00～21:00
定休日 木曜日 Less

Sweetbreads, cauliflower puree, eel, vanilla, vermouth 🤯. Recently at Michelin-starred "Tulus Lotrek" in Berlin.

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#tuluslotrek #maxstrohe #berlin #onemichelinstar
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less