Foodle

Dinner at @eatstk in Midtown reminded me why @WagyuofJapan is in a class of its own.

From the first slice of Japanese Wagyu, you can see the difference. The intricate marbling, the deep color, the balance of richness and delicacy. Once it hits the heat, that marbling transforms into flavor. What you taste is something unmistakably premium: buttery, tender, and full of depth.

The team at STK treated this ingredient with care and precision, letting the natural quality of the Japanese Wagyu speak for itself. No shortcuts. No distractions. Just respect for the craft and the product.

It reminded me how good food can be when it’s treated the right way.

Swipe through to see the details up close, and follow @WagyuofJapan to see more from the 2025 Japanese Wagyu Showdown!

1. Highlight reel
2-3. A5 Japanese Wagyu Potsticker
4. House bread
5. Martini
6. Little Gem Caesar salad
7-9. A5 Picanha Steak from Kagoshima Prefecture
10-11. A5 Japanese Wagyu Steak Fried Rice
12. Tator tots
13. Creamed spinach
14. Potato Gatin
15. Mushroom pot pie
16. The Cloud dessert
17. Menu

#JapaneseWagyu #TheGoldStandard Less

When you need a place for drinks and bar bites or a multi-course dinner, @elginnyc is the perfect option! Just steps away from #RockefellerCenter, this cozy venue offers everything you need for a relaxing night. We loved digging into their menu, including:

🍔 @elginnyc Burger & Fries
🍕 Mushroom Pizza
🍝 Rigatoni Vodka

.
.
.
.
#pizzalove #mushroompizza #pizzadinner #funghi #italianfoodlover #rigatoni #vodkasauce #pastalover #pastatime #burgerlover #cheeseburger #frenchfries #meatlover #deepfried #burgerandfries #carbsarelife Less

This is your sign to visit @emmettphilly for your next #datenight in Philly
•
This incredible restaurant by executive chef @chef.evan.snyder blew me away. The menu updates all the time and they innovate ew dishes and drinks all the time. If you’re looking for something new and different you have to check this place out
•
#philly #philadelphia #visitphilly #bestrestaurants Less

My remaining week or so in Hong Kong is going to lean heavily Japanese , starting off with ….

Sushi Shikon by Yoshitake which has held 3 Michelin stars since 2014 . This year they face their biggest transformation with the former chef returning to Tokyo and young chef Satoshi Toda taking on the role .

The menu begins with 5 otsumami , a chawanmushi with matsutake and ikura is earthy , salty and generous .
Sashimi of the day is aged medai , lovely slightly tacky texture and it’s clearly spent some time on kombu as part of the process .
The signature dishes are the Tako and Awabi , both uber tender but retain an integral bite . The Awabi liver sauce is sublime .
Grilled Amadai is the final starter , the skin carrying the workload in terms of flavor .

The nigiri portion was super solid , only the uni and Anago slightly underwhelmed but all the rest well and truly delivered .

Sumi - Ika - bright and clean , crunchy yet yielding
Kue - long and fatty finish , balanced with acidity from sudaichi
Buri - lightly smoked , clean lingering finish , a standout .
Chutoro - very lean , would have thought this was akami .
Otoro ( Kama Toro ) - gorgeous mouthfeel washed over the palate without overpowering.
KOHADA - thick interlapping cut , great texture .
Bafun Uni - perfectly fine but a little muted
Kuruma ebi - light and balanced salinity
Anago - a little muddy .

As add ons I repeated the buri and Kohada, and also tried the awabi handroll . The flesh is cut into ribbons resembling noodles and the liver sauce is generously slathered within , it’s equally messy as delicious . A terrific finish .

Looking forward to the new evolution of @sushishikon in the deserved hands of Chef Toda . Less

.
【StoreName、店家名稱、가게 이름】
Ipponyari
一本槍
잇폰야리

【Place、地方、장소】
7-76, Fukakusa Nishiura-cho, Fushimi-ku, Kyoto-shi, Kyoto
日本京都府京都市伏見區深草西浦町7-76
일본 교토시 후시미구 후카쿠사 니시우라초 7-76

【Information、資訊、정보】
Today’s feature is “Ipponyari,” a restaurant where you can enjoy premium torafugu (Japanese pufferfish)!
Using fresh torafugu all year round, every dish is crafted to perfection with refined techniques. The grilled fugu, coated with a house-made sauce, is especially recommended — smoky, fragrant, and full of flavor.
Enjoy a special moment in an elegant space overlooking a serene Japanese garden.
今天要介紹的是可以品嚐高級虎河豚料理的「いっぽんやり」！
這裡全年使用新鮮的虎河豚，由職人以精湛技藝烹製，每一道料理都令人驚艷。特製醬汁燒烤的河豚香氣四溢，是最推薦的一道料理！
在能眺望日式庭園的優雅空間中，享受一段特別的美味時光吧。
오늘 소개할 곳은 최고급 복어 요리를 즐길 수 있는 「잇폰야리」입니다!
1년 내내 신선한 복어를 사용해 장인의 섬세한 손길로 완성된 요리는 모두 훌륭합니다. 직접 만든 소스로 구운 복어는 향긋하고 풍미가 가득해 특히 추천드려요!
일본식 정원을 바라보며 즐기는 우아한 공간에서 특별한 시간을 보내보세요.

#savorjapan
#japanesefood #japantrip #KyotoGourmet #Kyoto
#日本料理 #日本旅遊 #京都美食 #京都
#일본음식 #일본여행 #교토맛집 #교토 Less

Tabelog 4.34 🥉
⁡
Kurosaki was previously located in Shibuya before moving to its new home in Aoyama in 2022. The restaurant is led by Chef Kurosaki, who specializes in classic Edo-style sushi with a unique, refined approach that focuses on ingredient quality and artful presentation.
⁡
The meal started off impressively with an array of kappo-level tsumamis, including a perfectly blanched, tender and flavor-packed kinmedai from Chiba. The mehikari grilled by Kurosaki’s team was delicious, characterized by crispy skin, melt-in-your-mouth tender flesh, balanced fat content, mild sweetness. Chawanmushi was another showstopper as it always features different seasonal treats. Today, the hero was kegani and its umami miso which went extremely well with the moist & umami-packed egg custard.
⁡
Chef Kurosaki also invested a lot in his neta – the sumibi torigai he served as the first piece of nigiri came with intense & lingering umaminess. The aka uni we added was equally remarkable, with flavors reminding me of white flower honey water.. The jabara otoro was top notch in terms of mouthfeel as the tendon was completely softened by the aging process. The balance between fattiness & meatiness was equally remarkable. Steamed nodoguro nigiri and blanced botan ebi were both unconventional but the flavor profile did work magically with Kurosaki’s mild shari.
⁡
Kurosaki is hands down my favorite modern sushiya in Tokyo. Chef Kurosaki did not graduate from any famous sushi master but this enabled him to think out of the box, and it is exactly what I am looking for after countless sushi omakase.
-—————
💵 Budget: 50,000 yen Less