Foodle

Super comforting and tasty lunch @tangcourthk .

Siu Mai with shrimp , pork, mushroom and Yunnan ham had plenty of intriguing texture .
Mushroom Chiu chow dumplings carried lengthy mushroom flavour thanks to the use of morels .
Stir fried rice flour rolls with scallop and ginger were terrific with the accompanying sesame sauce .

There are three types of crispy chicken on the menu , opted for the salted version , love the chicken fat accumulating on your lips as you dislodge the meat from the bones .

Bean curd fritters with ham and mushroom are then topped with abundant fresh crab meat .

Haven’t ordered fried rice for a long time and this version with garoupa and salted fish drive home those savoury notes .

Simple double boiled apple soup to round out the meal . Less

🍲A Must-Try Giant Hot Pot in Hokkaido🍲

【StoreName、店家名稱、가게 이름】
Shabu-shabu Kutchan-en
涮涮鍋 倶知安苑
샤부샤부 굿찬엔

【Place、地方、장소】
Kita 1-jo Nishi 2-13-1, Kutchan, Abuta District, Hokkaido
北海道虻田郡倶知安町北1條西2丁目13-1
홋카이도 아부타군 굿찬초 기타1조 니시2-13-1

【Menu、選單、메뉴】
Yotei Hot Pot Course ¥8,800 (tax included)
羊蹄鍋套餐 ¥8,800（含稅）
요테이 냄비 코스 ¥8,800(세금 포함)

【Other Details、其他詳細資訊、기타 상세 정보】
Today’s feature is Shabu-shabu Kutchan-en in Kutchan!
Their signature “Yotei Hot Pot Course” is a massive hot pot filled with premium ingredients from Hokkaido.
The flavorful broth pairs perfectly with Rusutsu Yotei pork and carefully selected local vegetables—absolutely delicious! The finishing somen noodles were amazing, too. They also offer a variety of izakaya-style dishes. Highly recommended!
今天要介紹的是位於倶知安的「涮涮鍋 倶知安苑」！
招牌料理是將北海道食材豪華滿滿放入巨大鍋中的「羊蹄鍋套餐」！
以滿滿鮮味的高湯涮煮後，盧斯茨羊蹄豬與精選當地蔬菜的美味更加凸顯，真的超級好吃！最後的素麵也非常精彩！店內還有豐富的居酒屋料理，非常推薦！
오늘 소개할 곳은 굿찬에 있는 “샤부샤부 굿찬엔”입니다!
이곳의 명물은 홋카이도산 식재료를 듬뿍 담은 초대형 냄비인 “요테이 냄비 코스”!
감칠맛 가득한 육수에 루스츠 요테이 돼지고기와 엄선한 현지 채소를 샤부샤부해 먹으면 정말 최고예요! 마무리 소멘도 훌륭했어요. 그 외에도 이자카야 메뉴가 다양하게 준비되어 있어 추천합니다!

#savorjapan #pr
#niseko #nisekofood #HokkaidoFood #Hokkaido #ShabuShabu
#日本料理 #日本旅遊 #北海道美食 #北海道 #涮涮鍋
#일본음식 #일본여행 #홋카이도맛집 #홋카이도 #샤부샤부 Less

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【坂内食堂】
喜多方ラーメンを代表する一杯。

喜多方ラーメンを語るとき、その中心に必ず名が挙がるのが『坂内食堂』。昭和33年創業、半世紀以上にわたりこの地の味を守り続ける老舗だ。喜多方には今や約120軒ものラーメン店が並ぶが、その中で坂内は“御三家”の一角として揺るぎない存在感を誇る。休日ともなれば行列は30人を超え、暖簾をくぐるまでの時間さえ、この街を訪れた者にとっての儀式のようだ。

席に着けば、迷う理由はない。看板メニューの「肉そば」を即決。丼が目の前に置かれた瞬間、圧倒されるのはそのビジュアル。表面を覆うチャーシューの枚数、その迫力は“肉の風景”と呼びたくなるほどだ。脂身はスープの熱でとろりと溶け、赤身はほろりと崩れる。噛むと、脂の甘みと肉の旨味が舌の上で重なり、スープに溶け合うことで一体感を生む。食べ進めるほどに丼全体が深みを増す構成も、計算されたものだろう。

スープは黄金色の豚骨清湯。煮干しと野菜の旨味を重ね、ラードでコクを引き立てる。飲み進めても重さを感じさせず、それでいてしっかりとした満足感を残すのは、素材の引き出し方にブレがないからだ。

そして麺。この店の魅力は、多加水の平打ち縮れ麺にある。水分を多く含ませることで生まれるもっちりとした食感と、つるりとした滑らかな口当たり。スープをまとわせながら、一本一本が確かな存在感を放つ。この「弾力と喉越しの共存」こそ、喜多方ラーメンのDNAだ。

この丼を前にすると、喜多方ラーメンという食文化そのものの価値が、ぐっと引き上げられていくのを感じる。ここを知らずに、喜多方を語ることはできない。ご馳走様でした。
#坂内食堂 #肉そば #喜多方 Less

🐍𝗖𝗿𝗶𝘀𝗽𝘆 & 𝗙𝗹𝘂𝗳𝗳𝘆 𝗛𝗶𝘁𝘀𝘂𝗺𝗮𝗯𝘂𝘀𝗵𝗶 𝗶𝗻 𝗧𝗼𝗸𝘆𝗼
🍚名古屋発、東京で三段階のひつまぶし体験
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼

Originally founded in Nagoya in 1995, 𝗦𝘂𝗺𝗶𝘆𝗮𝗸𝗶 𝗨𝗻𝗮𝗳𝘂𝗷𝗶 is famed for its charcoal-grilled eel, brushed with a secret sweet-and-savory sauce🔥 We visited their 𝗬𝘂𝗿𝗮𝗸𝘂𝗰𝗵𝗼 outpost for lunch, and the 𝘶𝘯𝘢𝘨𝘪 was perfectly crisp on the outside and fluffy inside🪽

We ordered the 𝗵𝗶𝘁𝘀𝘂𝗺𝗮𝗯𝘂𝘀𝗵𝗶, following the classic three-step ritual: first tasting the eel on its own, then mixing in the condiments, and finally finishing with the comforting 𝘰𝘤𝘩𝘢𝘻𝘶𝘬𝘦 round, pouring hot 𝘥𝘢𝘴𝘩𝘪 over the rice and unagi🫖

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼

名古屋で1995年創業、特大の “青うなぎ” を炭火で地焼きし ”門外不出の秘伝タレ”で仕上げる「炭焼 うな富士」🪵 外は香ばしくカリッと、中はふわっととろける、職人技が光るうなぎを東京でも味わえます🗼

この日は有楽町店に伺い、定番の「上ひつまぶし」を注文🥢 まずはそのまま鰻の旨味と食感を味わい、次に薬味を加えて風味を変え、最後は熱々の出汁をかけてお茶漬け風に〆る三段階の食べ方で堪能しました🍵

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼

📍┆𝗦𝘂𝗺𝗶𝘆𝗮𝗸𝗶 𝗨𝗻𝗮𝗳𝘂𝗷𝗶 炭焼 うな富士 有楽町店
🗼┆Yurakucho · 有楽町
🏷┆@sumiyaki_unafuji_official #炭焼うな富士
💰┆Hitsumabushi 上ひつまぶし (¥5,950)
👣┆Casual · カジュアル
🗓️┆Book Online · オンライン予約
✍️┆Food: 𝖤𝗑𝖼𝖾𝗅𝗅𝖾𝗇𝗍 · Vibe: 𝖢𝖺𝗌𝗎𝖺𝗅 · Price: ¥¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼
#tokyohalfie_unagi #tokyohalfie_鰻 #うな富士 #鰻 #ひつまぶし Less

Congratulations @kaki_sashimi on the opening of @ningyocho_sushi_kaki in Tokyo! After being at the helm of 3* Sushi Shikon in HK for 13 years, Kaki San decided to move back to Japan for his next challenge. The meal started strong with an otoro nigiri before moving to otsumami with a creative flair from the pairing of matsukawa karei with aka uni, the awabi that’s been cooked for 6 hours and served with its super creamy liver sauce to the chawanmushi with ikura and matsutake purée. The nigiri portion was equally solid with the standout being the akami tsuke where the akami had been soaked in an aged blended soy sauce with a distinct flavor. This is just the beginning of Sushi Kaki - in due time, it will get even better.
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Sushi Kaki すし風月
Tokyo, Japan
#supermelJapan #supermelTokyo Less

El Cellar de Can Roca
2023.02 dinner
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The almond tree
Almond cake, candied almond, lychee, lychee granita, sake jelly, almond mochi, almond ice cream, grapefruit, amaretti, almond blossom petals, jasmine and bitter almond cloud

Old book
Cinnamon and cream reduction, toasted milk powder, earl gray tea cream, madeleine mousse, madeleine cubes, lemon jelly, lemon jam, caramelised crunch, rice paper

Mexico
Creamy white cocoa chocolate from Soconusco (Mexico), corn and tortilla chip honey
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Stepping into「El Celler de Can Roca」in Girona felt like walking into the heart of modern gastronomy. Founded in 1986 by the Roca brothers - Joan, Josep, and Jordi - this family-run restaurant has evolved from a humble neighborhood establishment beside their parents’ bar into one of the most influential culinary institutions in the world.

Chef Joan Roca orchestrates the kitchen with technical precision and deep emotion; Josep Roca @joseppituroca , the sommelier, curates one of the world’s most inspired and legendary wine cellars; and Jordi Roca @jordirocasan , the youngest, transforms dessert into avant-garde storytelling. Together, their harmony creates an experience that balances intellect and soul - a dialogue between memory, innovation, and place.

Twice ranked No.1 on The World’s 50 Best Restaurants List @theworlds50best and honored with three Michelin stars @michelinguide ,「El Celler de Can Roca」remains a testament to how culinary excellence can remain rooted in family, tradition, and the land of Catalonia. Every course feels like a piece of their collective dream — quietly revolutionary, deeply personal.
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@cellercanroca #vinfox_elcellerdecanroca #ElCellerdeCanRoca #RocaBrothers #spain #spainfood #worlds50best #Worlds50BestRestaurants #michelin #3michelinstars #michelinthreestars #michelinstarchef #michelinguide #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less