Foodle

I visited Hakuun in Minami Aoyama for the first time in two months. The season has shifted from spring to early summer, and the ingredients of summer beautifully adorned the course.- Cold Chawanmushi with Kitakushiyu Uni from Otaru and Grilled Sweet Corn It was cold and sweet, and the roasted sweet corn added a delightful aroma, making it delicious.Next, we were introduced to Ayu from the Tenryu River in Nagano. It was a nice-sized fish.- Grilled Eel (Shirayaki) Served with yuzu salt, sudachi, and wasabi. The skin was crispy, while the flesh was tender and fluffy. So delicious!- Grilled Torigai from Noto Served over rice and with green peas. Grilling really brings out the flavor of the torigai.- Freshly Shaved Bonito Tasting Oh, the chef is shaving it again after a long time.- Clear Soup with Hamo and Water Eggplant from Amakusa The hamo was fluffy without any bones, and the water eggplant melted in your mouth. A wonderful soup!- Chopped Tiger Fish from Tokushima Served with grated daikon and ponzu. Cooked with the skin on, the gelatinous skin and the sweetness of the flesh really stood out. So tasty!- Black Abalone Topped with liver sauce, crushed edamame, and white yam stems. It’s rare to eat abalone this way. As always, finely sliced (ﾟдﾟ) delicious!!- Grilled Ayu I took a big bite from the head. The unique flavor of the belly was intact, and I enjoyed the tail with some wasabi vinegar. It’s finally ayu season! So delicious!!- Cold Soba with Shiroika and Mizuna from Hiroshima The handmade cold soba was infused with shiso. Amazing! The aroma of shiso is incredible!!- Hairy Crab from Funka Bay with Winter Melon Sauce This also evokes a sense of summer! So tasty!- Grilled Silver Duck from Aomori with Charcoal-Grilled Manganji Pepper Served with salt or wasabi soy sauce. Today’s meat is silver duck! It’s one of our regulars. The duck was juicy and delicious!- Meal - Unagi Hitsumabushi - Pickles - Sansho - Wasabi Since it’s hitsumabushi, I first enjoyed it as is. The shirayaki was good, but eel is best as kabayaki! So yummy!! - For the second serving, I added wasabi and enjoyed it with the broth made from hamo bones. This was delicious too!- Handmade Soba And to finish the meal, the chef prepared handmade soba. The soba was delicious with the flavorful broth. I had seconds!- "Taiyo no Tamago" Mango from Miyazaki and Homemade Yogurt Ice Cream As usual, sprinkled with sugar from the dayflower. It was cold and delicious. The mango was so sweet!- Homemade Mizu Yokan This one was quite watery. It melted in my mouth as soon as I took a bite!?- Matcha As always, the food was delicious and satisfying. It was a great meal. Thank you, and I look forward to my next visit! Less

We visited this restaurant to celebrate our 12th wedding anniversary.This French restaurant stands out with its exceptional ratings in the Nishikoyama area. I had been checking it out for a while and finally made it here. Although it’s a French restaurant, it doesn’t have an overly formal atmosphere, and I don’t think the dress code is too strict. The biggest difference from typical French restaurants is at the start. The chef personally explains the ingredients displayed at the kitchen counter, and then prepares the dishes for you. Fresh vegetables, irresistible seafood, and mouthwatering meats are all on display. After some deliberation, I decided to try three appetizers and one main dish!We enjoyed wine throughout the meal.**Amuse Bouche**: A rich chicken liver spread on a baguette and a terrine with a sticky texture made with pig’s trotters—perfect accompaniments for red wine.**Pâté en Croûte**: This is the restaurant's signature dish. It’s a delightful blend of venison, pork, chicken liver, and pistachios, aged for 3 to 4 days to enhance the flavors and ensure harmony with the pastry crust. The rich flavors and the unique taste of the liver create a wonderful symphony. Personally, I’ve always thought meatloaf looked fancy but wasn’t very tasty, but this dish completely shattered that preconceived notion.**Corn Terrine**: This terrine, made with exceptionally sweet corn, evokes the feeling of summer. Wrapped in pastry, the beef cheek is tender and rich, having been simmered to perfection. You must try it!**Sweetfish Paella**: At this time of early summer, sweetfish is a must. I decided on it at first sight. I was amazed that sweetfish could be made into paella. It was beautifully grilled, with every part from the bones to the intestines utilized, offering a unique bitterness and a simple yet indescribable flavor of white fish.**Iwate Prefecture Sasuke Pork Loin**: This pork loin is packed with incredible flavor. Each bite bursts with deliciousness and juiciness. I think it would also make a great tonkatsu (pork cutlet) (laughs).We finished with yogurt ice cream.Being able to see and choose the ingredients before they are cooked is something you might find abroad, but it’s quite rare in Japan. I ordered three appetizers and one main dish this time, and it was quite filling. Next time, I’d like to consider the portions more carefully.On a side note, tomorrow is the World Cup match between Japan and Brazil. Let’s all strive for victory!! Go, Japan!! Less

炉端焼き一新⁣
梅田⁣
炭焼きと藁焼きが旨い五感で味わう炉端焼き店⁣
トップ は赤肌が綺麗な和牛もも肉の藁焼き⁣
表面香ばしく中しっとり藁の香り染み込む逸品⁣
⁡野菜豚巻き串は全部で9種類1本290円～⁣
しそ梅肉やニラチーズなどの変わり種も豊富⁣
ジュワッと豚肉で包まれた野菜のシャキ感が👍⁣
丸ごととろ鯖はふっくらジューシー脂ノリノリ⁣
肉厚な身は箸でブリンと取れ皮目も最高に旨い⁣
全国から仕入れた超新鮮な立派な造り盛合わせ⁣
ファイヤーに黄色い声飛び交う濃厚鰹の藁焼き⁣
薬味を添えれば爽やかさが加わり脂もスッキリ⁣
〆は優しい出汁がほっこり腹に滲む玉子雑炊⁣
パティシエも唸る本格的おデザまで抜かりなし⁣
目の前で豪快に焼き上げるライブ感も醍醐味⁣
最高のアテにグイッといきたい日本酒も豊富⁣
新鮮な旬の魚介や肉料理を色んな形で味わえる⁣
焼場の臨場感もご馳走押さえておきたい炉端酒場⁣
元気な掛け声が飛び交う活気溢れる男女切り盛り⁣
20260830⁣
⁣
⁣
🐟本日のメニュー🐟⁣
・野菜串巻き290円～⁣
・本日の鮮魚の藁焼き(ハーフ)1.880円⁣
・ボタン海老1.650円⁣
・とろ鯖丸ごと炭火焼き1.980円⁣
・和牛特上もも肉の藁焼き 1.980円⁣
・玉子雑炊 780円⁣
・フォンダンショコラ 850円⁣
・鳴門金時スイートポテト春巻き 880円⁣
⁣
⁡⁣
@robatayakiishinhigashiumeda⁣
⁡⁣
⁡⁣
炉端焼き 一新 東梅田⁣
大阪市北区曽根崎1-7-20 ⁣
ステージレオパードビル 102号⁣
📞06-6450-5235⁣
営業時間⁣
月～金曜日 17:00～23:30⁣
土・日・祝日 16:00～23:30 Less

We visited ASAHINA Gastronome for my husband's birthday dinner. This was a restaurant I had wanted to try for a while, and it exceeded all my expectations, providing us with a wonderful experience.Each course was beautifully presented, and I found myself captivated every time a new dish arrived. The colors and the combination with the tableware were thoughtfully designed, making it feel like we were admiring a piece of art.Of course, the taste was just as remarkable, with each dish delicately crafted to highlight the natural flavors of the ingredients, keeping our spirits high until the very end.One dish that particularly stood out was the foie gras with black truffle. With just one bite, the rich depth of the foie gras and the exquisite aroma of the black truffle blended perfectly, making it a dish that surpassed our expectations in both appearance and flavor.The staff provided warm service, and their detailed explanations of the dishes made our dining experience comfortable and enjoyable throughout.My husband was very pleased, and I truly felt it was a great choice for his birthday celebration. I heard that the menu changes with the seasons, so I look forward to visiting again in a different season to discover new dishes.**Notre tour d'Amuse-bouche** * Corn Sablé * Carrot Mousse * Potato and Ham Pressé **Homard bleu & Sumac** * Blue Lobster & Sumac A cannelloni of red daikon infused with sumac spice, wrapped in lobster cream **Foie gras & Truffe noire** * Foie Gras & Black Truffle Marble presentation with celery root panna cotta and Périgueux sauce **Bœuf & Bresaola** * Wagyu Beef & Bresaola Roasted with bresaola, served with Yorkshire pudding **Kisu & Estragon** * Kisu & Tarragon Steamed with chive flowers, accompanied by vermouth-scented cream **Agneau & Artichaut** * Lamb & Artichoke Roasted lamb saddle from Sisteron, served with artichoke barigoule and its fritters **Mangue & Noix de Coco** * Mango & Coconut **Matcha & Mascarpone** * Matcha & Mascarpone Matcha cheesecake dome with mascarpone and lotus cookie glass **Café ou Thé** * Coffee **Mignardises** * Miniature Sweets Less

快老麺 / Kairō-men / Souhonke Kourai Dojo — Nagoya, Aichi

The original Kourai style ramen. 'Medicinal' shoyu soup contains chicken carcasses, pork bones, onions, carrots and garlic. Medium-thick straight noodles are special ordered. Kairō-men comes topped with tororo kombu and nori. Ginseng vinegar and chili oil recommended free condiments.

Master Kenji Ohashi is the third-generation owner of Kourai Dojo. He is the son-in-law of founder Akira Kaede, who opened a ramen street cart in the late 1950's named 'Kourai.' Many of Kaede-san's apprentices have gone on to open their own stores independently, today there are an estimated 20 or so shops around Nagoya that serve Kourai style ramen. Master Ohashi-san is now in his mid seventies, he starts preparing for service each day at 7:00 in the morning. The store is only open for lunch, 11am-2pm or until sold out (80 bowls per day). After the store closes, Ohashi-san continues to prepare for service the next day, finishing work each night around 7pm. 10 seats. Since 1959. Less

🇻🇳 อีกหนึ่งร้านในทริป Ho Chi Minh ครั้งนี้ที่อยากป้ายยาทุกคนมากๆ คือ Nephele

ร้าน Modern Vietnamese ที่หยิบวัตถุดิบท้องถิ่นจากทั่วเวียดนามมาเล่าผ่าน fire-based cooking และให้ความสำคัญกับ terroir ของประเทศ นำโดยเชฟ @francis.thuan ที่ขึ้นชื่อเรื่องการใช้ไฟและมีความถนัดเป็นพิเศษในด้าน poultry จนได้รับสมญานามว่า “The Bird Man” 🐦

ร้านนี้เป็น MICHELIN Selected และเคยได้รับ Tatler Best New Restaurant 2025 ก่อนจะติด Tatler Best 20 Vietnam 2026 ส่วน sommelier ของร้าน Paul Võ ก็ได้รับทั้ง MICHELIN Guide Sommelier Award 2025 และ Tatler Best Sommelier 2026 ด้วย 🏆

และแน่นอนว่ามื้อนี้จานที่ประทับใจแบบสุดๆ ก็คือสัตว์ปีกที่เชฟถนัดที่สุด นกพิราบเวียดนามอายุเพียง 3 เดือน ที่เสิร์ฟมาพร้อมกับมะม่วงและ cacao sauce จานนี้นุ่มแบบเหลือเชื่อ รสชาติเข้มข้นแต่บาลานซ์ดีมาก จนขอยกให้เป็นหนึ่งในจาน pigeon ที่ดีที่สุดที่เคยกินมาเลย 🥹

Amuse-bouches 3 คำแรกและ Toothfish ก็ทำออกมาได้ดีมากๆ อีกอย่างที่ดีเกินคาดคือของหวาน เพราะปกติไม่ใช่สายของหวานเท่าไหร่ แต่ขนมที่นี่กลับประทับใจทั้งสองจาน เพราะหวานน้อยและมีมิติ โดยเฉพาะ Rice & Tea Ice Cream ที่เสิร์ฟมาพร้อมกับ warm walnut foam, caviar และ fish sauce caramel ที่ฟังดูเหมือนไม่น่าจะเข้ากัน แต่กลับบาลานซ์มาก คาเวียร์และ fish sauce ช่วยเพิ่มความเค็มและ umami ให้ไอติมมีมิติมากขึ้น โดยที่ยังคงความเป็น dessert อยู่

มื้อนี้รู้สึกว่าโปรตีนถึงมาก แป้งมีแค่ sourdough ซึ่งเป็น signature ของร้าน เชฟก็น่ารัก ร้านเป็น villa สีขาวที่สวยมาก และโซนบาร์ก็บรรยากาศดี เป็นอีกหนึ่งร้านในโฮจิมินห์ที่ถ้ามาเวียดนามแล้วอยากให้ลองจริงๆ เป็นร้านที่มีทั้งตัวตนของเชฟ อาหารที่มี character และประสบการณ์โดยรวมที่รู้สึกว่า จ่ายแล้วคุ้มแน่นอน 🩵
.
VND 3,600,000++
.
.
📍@nephele_sgn - Ho Chi Minh
#orn_bellyjourney #orn_vietnam #orn_finedine #orn_nephele Less

I had an important meeting and used a private room for the occasion. The restaurant's exterior was stunning, and upon entering, I was transported to a different world that felt far removed from the residential area outside. The atmosphere was sophisticated and clean, dominated by white tones.The attention to detail in the dishes was remarkable, and the plates were adorable as well. When the desserts arrived, I saw names like "Kinoko no Yama" and "Pie no Mi," which made me think of store-bought snacks. However, while they looked remarkably similar, the taste was on a completely different level, making me feel like I could never go back to the regular versions again. I was truly shocked by how different they were.Overall, while the prices are a bit high, I was consistently impressed by the refined dishes throughout the meal. Less

Akasaka OginoInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your "likes," "follows," and "saves" for the restaurant.I revisited "Akasaka Ogino," a recipient of the 2026 Silver Tabelog Award and selected as one of the top 100 restaurants. I always look forward to dining here.The bright and lively interior, along with the smiles of Chef Ogino and his apprentices, creates a wonderful atmosphere. Each time, the food is delicious, and I leave completely satisfied.Here are the dishes I enjoyed that day, along with my thoughts:"Ume Juice" I started with a thick ume juice for my first drink."Chilled Corn Chawanmushi" This dish features sweet Gold Rush corn, served as a puree, steamed, and grilled, accompanied by green beans. A must-try for corn lovers!"Furukawa Bay Hairy Crab, Yoichi Sea Urchin, Tomato Jelly" The Kumamoto red eggplant is grilled and served with black Sakai edamame mixed with sweet soybean paste, along with grilled Moroccan green beans."Tiger Fish with Water Shield, Wood Ear Mushrooms, and White Radish Soup" "Octopus Chili with Asparagus" Served with ume wasabi sauce."Grilled Bonito with Scallion Salt Sauce and Shiso Flowers" "Hamo Hot Pot with Yellow Garlic, Kujo Green Onion, and Mizuna" This is a hot pot featuring golden hamo from Amakusa."Summer Specialty: Abalone Somen" A luxurious dish featuring steamed abalone, liver, and abalone puree, garnished with green onions. The somen noodles are from "Menjo Uesugi" in Miwa. Absolutely delicious!Hassun: "Shine Muscat White Soybean Paste" "Fruit Tomato with Water Shield" "Noto Iwa Mozuku, Nagaimo, Shiso Leaves, and Gold Leaf" "Sliced Aori Squid with Freshly Roasted Sesame and Daikon Salad" "Kinki Fish Fried in Puffed Rice Flour, Pickled Onions, and Tomato" "Kobe Beef Shabu-Shabu with New Onion Marinade and Yellow Garlic" "Silk Sweet Tempura" "Tenryu River Sweetfish, Charcoal Grilled" Served with green vinegar and wasabi leaves. The crispy texture makes it exquisite."Kamo Eggplant Charcoal Grilled with Bonito Flakes and Flower Zucchini" The flower zucchini from Ichiro Farm is tempura-fried with soft-shelled turtle meat. Served with salt and soy sauce."Turnip with Fujimoto's Managatsuo" Served with soft-shelled turtle broth sauce and ginger. This sauce is incredibly delicious!"Pickles" "Red Miso Soup" "Unadon (Grilled Eel Rice Bowl)" Perfectly cooked, with a crispy exterior and fluffy interior, it is simply exquisite."Corn Rice" A luxurious rice dish made with two types of corn: White Chocolate and Cold Rush, topped with fresh White Chocolate."Gobo Kinpira and Fujimoto's Boiled Shirasu Rice" "All Toppings Rice" In addition to the above, it includes egg yolk, bonito flakes, and seaweed."Sea Bream Ume Chazuke" "Warabi Mochi" "Amane Mask Melon with Coconut Ice Cream and Passion Fruit" I had a wonderful time and would love to visit again. It was a great meal! Less