Foodle

@ta_vie_hk is an outstanding restaurant , like Armand DuPlantis and his Pole Vault World records , each visit has seen the bar climb a little bit higher . The accumulation of these little improvements has led to continuously thrilling experiences.

Eggplant salad
with “Mizu” octopus lightly cooked in herbal oil, tossed with black olive tapenade Ossetra caviar on tomato consommé jelly-
Lovely Provençal influenced start with the tomato flavours adding rounded acidity to the dish .

Crispy blue lobster paella
“Rouille” red bell pepper sauce,
tomato, parsley oil infused with lobster shell- the all soccarat paella is destined to be a menu staple here , the texture and flavour reminds me a lot of eating a perfect crispy prawn head .

House-made fresh pasta with ragoût
French Guinea fowl, savoy cabbage- a rich yet light poultry ragu , sweet cabbage and white truffle which augments the flavours .

“Taraba” king crab and cauliflower meunière with brown butter sauce, crab juice reduction- love the cooking of the crab leg , saline and soft , the meunière preparation was drier than expected which I queried at first glance but this was an improvement on the usual pool of brown butter as it just coated the ingredients perfectly .

Quail pie with porcini, chestnut porcini sauce flavoured with whisky , chestnuts and celeriac purée- first time pithivier has ever graced the menu at Ta Vie . And Chef @sato.hideaki has nailed it . The pastry is crisp and thin and clings on to the quail meat like a second skin . The different quail segments are identifiable and whole chestnuts add texture and interest . The porcini jus rounds out the autumn flavours .

Amaori Apple and pink guava sorbet, pomegranate jelly on guava mousse- first dessert plays on the floral elements of apple and guava and is wonderfully soothing .

Crispy éclair with pumpkin cream, pistachio ice cream- then we finish with more autumn flavours with a play on eclair which is not as it seems .

Great service from @hiromiicotakano and her team , amazing wines . It’s the full package . Less

Needed one last sushi hit before spending the next couple of months in Europe .
So returned to @sushisaitohk , just over a month since the last visit . The tsumami were the same as last month but there were twists and turns on almost all the nigiri .

Ikura - lemon zest
Tako - deep dynamic flavour , soulful
Awabi and liver
Tachiuo - earthy and dry grill flavour

Karei - very different texture to Hirame , firm and crunchy .
Shima Aji - well marinated
KOHADA - aged for 5 days , surprising sweetness
Akami - lean , strong wasabi , very pleasing
Chutoro -fat and wasabi combo terrific
Otoro - fat washed over tongue perfectly
Sumi Ika - lovely dense texture , citrus and salt
Shiro ebi - with shrimp roe , vegetal
Bafun Uni - briny, mineral finish
Anago - piping hot , soft , nice contrast
Futomaki with Toro, ebi , uni , ikura - along with asparagus and pickles , every element plays a role . Less

Kronenhalle is a Swiss institution having celebrated their 100th birthday last year . The classic menu is choc full of Swiss Germanic menu staples . Service is generally completed tableside .

Smoked salmon with toast arrives with all the trimmings .
Gently cured herrings are juicy , they are layered with apple puree , onions , cream and chives . So good with bread and butter .

A beef goulash is actually a hybrid goulash and stroganoff , served with Spaetzle , half the dish is plated for you initially , then at the right moment , the remainder is gently warmed and seconds are received .

A classic beef tenderloin with juicy green peppercorns hit the mark , alongside a rosti which had plenty of crunch and buttery notes but wasn’t at all greasy .

Profiteroles for dessert and rolled out happy ! Less

Reportedly one of the best examples of a Sud—Ouest French bistro in Bordeaux . @latupina did not disappoint . Rustic , direct and thoughtful cooking .

Pan fried scallops with a citrus sabayon are a perfect mi cuit .

Soft boiled egg with local caviar and sturgeon soldiers is a simple and divine combination .

Roast chicken is served with a puck of pork stuffing itself further stuffed with foie gras .

Love the chateaubriand with a velvet bordelaise sauce .

The duck fat fries come in a very large serving but are so addictive that no potato survives .

A much needed green salad provides some acidic relief .

Bordeaux is the birthplace of caneles and this was the first time I encountered a jumbo version , divided into three and paired with ice cream , the pastry was textbook.

Tarte fine aux pommes can often be a little dry , but here the apples remained soft and some salted caramel further keep things on point .

Pairing all this with a great value Saint Emillion Grand Cru made this a faultless soulful casual lunch Less

The Gordon Ramsay name is linked to this restaurant but perhaps primarily in fine print .
Celebrating its 10th anniversary ,and holder of Michelin ⭐️ ⭐️ for 9 Years , @lepressoirdargentgordonramsay is very much a showcase of the talent of Chef @alexandrekoa which results in a dance of French fine dining blended with Chef’s Cameroon roots .

White truffle
Cinnamon berry - Garbure from the Pyrénées - Niébé

The opening course on the heritage menu highlights a melange of mushroom varieties, subtle spices along with duck and foie gras croutons . A nice opening act .

Celeriac
Yellow wine - Roasted jus - Caraway
The soul of the dish is in two duelling sauces , a rich meat like Celery jus and a Jura wine sabayon . The roasted celeriac balances the bold flavours .

Scallops
Jerusalem artichoke - Bards chitterlings -Mbongo

My favourite course of the night , a perfect scallop divided for the diner , a ragu of Sunchoke and chitterlings gives unexpected viscosity, and the Cameroon spice mix is able to shine .

Red mullet
Fennel - Agastache - Spicy clouds

A crispy red mullet is grated with bottarga and served with a bouillabaisse like sauce and a citrus sabayon . Once again the two primary sauces seek to find a balance .

The signature dish incorporates the Silver Lobster press which the restaurant is named after . There are only 6 such presses in existence, scattered at different restaurants around the globe including Gaddis in 🇭🇰.
The lobster is barbecued and then served with a traditional bisque which is finished table side with the use of the press .

Gascon Pork
“ Sarladaise” - Black pudding - Taro spices

A duo of belly and rib melded together , this was very rich perhaps overly so .

Pear
Almond - Selim berry - Arlette

Pear and almond is a classic combination and this was a very comforting dessert .

Cinnamon
Cameroonian chocolate - Yuzu - Vanilla from Tahiti

Finishing the meal with more Cameroon spices , the cinnamon is felt more in the nose than the palate , love the acidity from the yuzu which works well with the Spiced chocolate. Less

A stunning vineyard , creative cooking driven by the terroir of the region , a truly memorable experience at @lagrandvigne , holder of Michelin ⭐️ ⭐️ since 2015 .

Chef @nicolasmassechef bases his cuisine around produce from the restaurant farm and purveyors from the region, it truly showcases the bounty of produce from the area .

The opening salvo is stunning , langoustine tartare with a hint of yuzu , topped with Oscietra caviar and surrounded by a terrific herb sauce heady with mint and sorrel . The sweet shellfish and salty caviar is a great combination and the herbaceous sauce rounds out the palate .

Cauliflower is cooked confit then baked in pastry , soft and yielding it is paired with a cauliflower and smoked eel sauce . Comforting , balanced and clever .

Beautifully caramelised scallop is attached to a cepes alongside a mushroom sauce , the two key ingredients mirror one another in texture and the presentation makes it hard to determine where one stops and the other begins . Banger !

Hake is slow cooked and coated with a pumpkin glaze , further textures of pumpkin, sea urchin sauce and some acidity in the form of lime ravioli round out the dish .

Venison is well cooked and paired with a trio of red cabbage , red apple and foie gras . A light main course which aligns with rest of the menu .

Refreshing pre dessert with a marshmallow ravioli providing fun texture alongside a cucumber , verbena and herb ice and gel .

Final dessert was one of the most citrus forward dishes I have ever had , yuzu , pomelo , blood orange were served both fresh and as a marmalade , with stunning pastry work and a bergamot ice cream .

A great experience from start to finish , no wonder this place has been a favourite of Jay Z , Beyoncé and King Charles . Less

Uni dog @yubidubai 😍
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Some nice plates at the new hand roll bar in Dubai. Was mesmerised by the box of uni I saw in their fridge. Didn’t see it on the menu but ordered a couple hand rolls and they loaded it up with that sweet bafun. Two varieties on the day. Creamy, fresh and delicious. One yellowish orange and one deep orange. Lovely hues. This place has lots of small plates on offer too, i liked them a lot. Some fried, some seared, some raw. Im not a maki guy but absolutely loved their yubi maki, probably my favourite of the day. Generously topped with slithers of otoro and seasoned with a sweet soy - buttery and addictive. The seared Wagyu gyoza was clever too. Really tasty and creamy in the centre. In terms of the hand rolls themselves - pretty good. Nice rice to filling ratio and all round well made, although I prefer the finesse of the crisp and combinations of ingredients of the @kokoro.dxb hand rolls. All in all though, solid. Don’t sleep on the soft serve. Will be back for sure #notoriousfoodie Less

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【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

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【StoreName、店家名稱、가게 이름】
Sushi Yoshitatsu
鮨 吉辰
스시 요시타츠

【Place、地方、장소】
2F, Entour Yakuin, 1-15-13, Yakuin, Chuo-ku, Fukuoka-shi, Fukuoka
日本福岡市中央區藥院1-15-13 Entour藥院2樓
후쿠오카시 주오구 야쿠인 1-15-13 Entour 야쿠인 2층

【Information、資訊、정보】
Today’s feature is “Sushi Yoshitatsu,” an authentic sushi restaurant in Fukuoka!
Tucked away on the second floor of an apartment building, it offers a cozy, hidden atmosphere where you can relax and enjoy seasonal sushi and dishes.
From premium Hokkaido sea urchin to freshly fried soft-shell blue crab, each dish highlights the best seasonal flavors.
Open only for lunch, it’s a luxurious yet affordable sushi experience you won’t want to miss!
今天要介紹的是位於福岡的正統壽司店「鮨 よしたつ」！
隱身於公寓二樓的店內，擁有靜謐隱密的氛圍，可以悠閒地享受季節料理與壽司。
從北海道海膽到剛脫殼的炸螃蟹，每一道料理都展現出當季食材的美味。
僅於午餐時段營業，能以實惠價格享受高級壽司體驗，是不可錯過的一家店！
오늘 소개할 곳은 후쿠오카에 있는 정통 스시집 ‘스시 요시타츠’입니다!
맨션 2층에 조용히 자리한 숨은 공간에서 계절 요리와 스시를 여유롭게 즐길 수 있어요.
홋카이도산 성게와 탈피 직후의 게튀김 등, 제철 식재료를 살린 요리가 매력적입니다.
점심 한정 영업으로, 고급스러우면서도 합리적인 가격이 매력적인 스시집이에요!

#savorjapan
#japanesefood #japantrip #FukuokaGourmet #Fukuoka
#日本料理 #日本旅遊 #福岡美食 #福岡
#일본음식 #일본여행 #후쿠오카맛집 #후쿠오카 Less

🍞Extra-Thick Soft Omelet Sandwich🍞

【StoreName、店家名稱、가게 이름】
SUNDOWNER

【Place、地方、장소】
6-5-1 Zushi, Zushi-shi, Kanagawa Towa 5 Bldg W&G 2F
神奈川縣逗子市逗子6-5-1 藤和5番館W＆G 2F
가나가와현 즈시시 즈시 6-5-1 토와 5번관 W＆G 2F

【Menu、選單、메뉴】
Whole Wheat Omelet Sandwich ¥1,518 (tax included)
全麥歐姆蛋三明治 ¥1,518（含稅）
통밀 오믈렛 샌드위치 ¥1,518(세금 포함)

【Other Details、其他詳細資訊、기타 상세 정보】
Today’s feature is SUNDOWNER, located in Zushi, Kanagawa!
Their fluffy omelet sandwich—made with five eggs and cooked to a creamy, melt-in-your-mouth texture—is incredibly popular.
The combination of toasted whole-wheat bread, Gouda cheese, special mayo, and the omelet is absolutely perfect.
They also offer several other flavors like tuna melt and mentaiko cheese, so definitely check it out!
今天要介紹的是位於神奈川逗子的「SUNDOWNER」！
使用5顆雞蛋製作的半熟濃滑歐姆蛋三明治非常受歡迎。
烤得香脆的全麥麵包搭配高達起司、特製美乃滋與歐姆蛋，組合超級完美！
另外還有鮪魚起司、明太子起司等多種口味，喜歡的人一定要去試試看！
오늘 소개하는 곳은 가나가와현 즈시에 있는 「SUNDOWNER」입니다!
달걀 5개로 만든 촉촉하고 부드러운 반숙 오믈렛 샌드위치가 특히 인기예요.
고소하게 구운 통밀빵에 고다 치즈, 특제 마요, 그리고 오믈렛의 조합은 완벽합니다.
참치멜트나 명란 치즈 등 다양한 메뉴도 있으니 꼭 방문해 보세요!

#savorjapan
#japanesefood #japantrip #KanagawaGourmet #Sandwich #Egg
#日本料理 #日本旅遊 #神奈川美食 #三明治 #雞蛋
#일본음식 #일본여행 #가나가와맛집 #샌드위치 #계란 Less