Foodle

Excellent cooking at @sezannetokyo by @chezcalvert. Ingredient quality is very high and every dish is extremely well thought out. Sézanne is definitely worthy of the acclaim it receives. Crispy pigeon with girolle mushrooms and sauce meurette / comté cheese gougère / scallops with horseradish and wasabi leaf oil (amazing quality scallops) / marinated sanma (pacific saury - seasonal fish available now) with green olives and caramelised onions / monkfish liver with Chinese soy sauce and black vinegar / ikura with lemon and sorrel leaves / grilled kinki with saffron (great dish) / matsutake mushrooms with ginkgo nuts and koshihikari rice / botan ebi (sweet shrimp) with cucumbers and sudachi (one of the best dishes) / fig with coconut granite / île flottante with creme anglaise, fig leaves and white miso / mignardises / bread and butter #foodinlondon #sezanne #sezannetokyo #sézanne Less

Goichi (Higobashi branch) in Osaka @51chikichiki was brilliant from start to finish. A highly rated yakitori counter that serves every part of the chicken and a couple pieces of duck too. Everything perfectly timed and perfectly seasoned. The ingredient quality was super high and the balance of flavours was always spot on. There was leg, breast, heart, cartilage, liver with eggs, tail, chicken soup, chicken curry and more. Highly recommend. #foodinlondon #osaka #goichi #goichiyakitori Less

Tsugie also known as Dengeki Horumon Tsugie 電撃ホルモン ツギヱ, is a hidden gem in Osaka. It is a small standing only counter where you grill your own beef, sometimes with the optional help of the chef. It specialises in off cuts of the cow but you can get the more well known cuts too. The quality of the meat is excellent and even more impressive is that you can eat here for about £15 per person. Worth trying lots of cuts including tongue, intestines, different parts of the stomach, raw liver (doesn’t need to be grilled), neck, short rib and many more. A fun and tasty experience. #foodinlondon #osaka #tsugie #電撃ホルモンツギヱ #電撃ホルモン #dengekihorumontsugie Less

Ikareta Noodle Fishtons @fishtons in Osaka is magical. A must visit ramen spot. The dipping sauce/broth (dried sardines and pork) is unforgettable: a pungent but beautiful flavour. The thick noodles are to be dipped in the sauce and the result is special. Eggs are faultless and the quality of the very fatty pork is superb. Had a Tokyo-X (pork) mixed bowl on top of rice which was also excellent and a must order too. #foodinlondon #osaka #fishtons #ikaretanoodlefishtons #ramen #tsukemen #pig #tokyox #tokyoxpork Less

Delicious wood fired cuisine at Suzutashiki in Tokyo by chef @hitode47. It’s an intimate 8 seater counter. The ingredients are exceptional and the cooking here is special. So many highlights but the smoked caviar, smoked milk ice cream and black throat sea perch were among them. Photos here are not in order of the meal. List of dishes here:

Matsutake mushrooms with noodles

Sashimi sea bream from awachi with smoked caviar. Fermented sea bream guts sauce. Sudachi with salt sauce

Shiitake mushroom with fermented shiitake sauce and concentrated milk

Wagyu tenderloin. Sticky rice with gingko

Sea bream with kombu seaweed, matsutake mushrooms. Kombu for 3 days to make it sticky

Black throat sea perch. Nodoguro. Onion sauce from awachi onions. Deep fried rice.

Lobster from France with aubergine and sauce from the lobster

Fig (from Kagawa) with Chinese tea jelly and mint

Grouper (bigger than 20kg), Japanese mushrooms, chrysanthemum

Eel, miso soup, rice with matsutake mushrooms, pickles.

Ikura with rice

Beef sushi

Soba noodles

Smoked milk ice cream with whiskey

Similar to chiffon cake with sugar and syrup

Jin xuan tea from Taiwan

#foodinlondon #suzutashiki #tokyo Less

90 minutes outside of Kyoto, is @miyamasou2020, one of the most unique and special dining experiences to be had in Japan. The kaiseki meal contains lots of locally foraged wild herbs, wild flowers, animals and vegetables. They call it tsumikusa cuisine. Definitely worth a special journey.

Daikon and ginkgo with Miyamasou’s own amazing miso (best I’ve had)

Carp from local river. Carp skin.

Chrysanthemum jelly. Wasabi. Shoyu. White miso soup with acorn tofu

Peanut, fried horse chestnut, egg yolk marinated for 3 days in miso, persimmon stuffed with river fish, walnut, river shrimp, egg white with carp, fish wrapped in burdock leaves. Pretty unique dish and variety. Leaves/decoration all from local surroundings

Deer, maitake mushroom, chestnut paste, pomegranate

Eel with risotto.

River fish soup (iwana) with matsutake mushrooms. With sudachi (Japanese lime)

Ayu sweetfish in cedar with kabosu lime with matsutake mushroom with kabosu lime

Tempura of frog with grated radish and mushroom

Konbu, pickled white melon, daikon, pumpkin

Crayfish with rice and mushroom

Pear. Mountain grapes

Mochi. Anko in it (paste made from azuki red beans)

Matcha

#miyamasou #foodinlondon #miyamaso #kaiseki #tsumikusa #ryokan Less

Loved the pizza at PST. Tokyo is definitely one of the world’s best pizza cities alongside Naples and Copenhagen. The margherita was great here but the tamaki was even better (amazing cherry tomatoes, fresh smoked mozzarella, pecorino Romano and basil). The dough is heavily salted, light and so delicious. #foodinlondon #tokyo #pst #pstpizza #pizza #pizzastudiotamaki #psthigashiazabu #tamaki Less

A unique and intimate counter dining Wagyu burger experience at Atami in Tokyo by chef @hikaru.t.bbb

Pumpkin soup and parsley oil 👌🏽
Raw octopus carpaccio (from Hokkaido)
Deep fried potato (battered)
Shine muscat grape with cheese mousse
Burger using Kagoshima beef. 3 parts of the cow.
Black tea
Homemade milk ice cream and orange peel (excellent) #foodinlondon #tokyo #atami #atamiburger #atamitokyo #burger Less