Foodle

This was my second visit to Sushi Ryujiro this year. Although it's still May, the ingredients are already feeling summery. The quality of the appetizers was high, and I ended up enjoying a bit too much sake. The kuzusomen topped with sakura shrimp was especially delicious. The balance between the fish and rice in the nigiri was outstanding, and I was very satisfied. Less

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【築地長屋6-7-7】

築地の路地裏、住所そのままを店名に掲げる『築地長屋6-7-7』。2021年にオープンした、昭和2年築の長屋を活かした一軒だ。酒の肴から締めまで幅広く揃えるが、この店の軸にあるのは河豚をもっと気軽に、もっと日常に引き寄せようという発想。高級食材の代表格みたいな顔をしてきた河豚の敷居をすっと下げて、長屋の空気に馴染ませてしまう。その着地が実にうまい。

乾杯は「ひれ酒」。香ばしさがふわりと立ち上がり、口に含めば熱の奥から河豚の旨味がじわじわと広がっていく。ひと口で胃袋と気分がちゃんと酒場モードに切り替わる。こうなると肴が欲しくなるのは当然で、「ふぐの唐揚げ」が実にいい仕事をする。衣は軽快、噛めば河豚の身の弾力と淡い甘みが顔を出し、骨まわりの旨さまできっちり拾ってくる。河豚料理を格式ではなく、ちゃんと酒のアテとして機能させているのがこの店らしい。料理は全体にポーションが小ぶりで、ひと皿ごとのハードルも低い。だからこそ、河豚も酒場料理もあれこれ摘みながら、この店の懐の広さを無理なく楽しめる。

その流れの中で面白かったのが「真子ピザ」。河豚の卵巣の粕漬けという、ただでさえ個性の強い素材をピザに乗せてしまう発想がまずいい。見た目は親しみやすいのに、食べると塩気と発酵のコクがチーズに溶け込み、日本酒へときれいに接続する。

河豚に寄せた店かと思いきや、脇を固める料理もなかなか抜け目がない。「肉豆腐」は牛肉の脂と玉ねぎの甘み、豆腐に染みた出汁がきっちり噛み合い、ほっとするのに酒は進むという酒場料理の王道を歩く一品。「築地一のおしゃれなポテサラ」は名前に少し照れがあるが、半熟玉子のまろみとクリスピーなトッピングで、ただの付け合わせでは終わらせない工夫がある。「雲仙ハムカツ」は一転してストレートな旨さ。厚みのあるハムの塩気と旨味をサクッとした衣が受け止め、粒マスタードが全体を引き締める。

さらに面白いのは、酒場の定番にほんの少し異国の空気を差し込んでくること。スタッフにベトナム出身の方がいるそうで、その背景が料理にも滲む。「パクチーポテト」は、じゃがいもの甘みと油のコクに、パクチーの青く鮮やかな香りを重ねた一品。「サクサク海鮮揚げ春巻き」も然りで、軽快な食感のあとに海鮮の旨味が広がり、酒場料理の中にベトナムのエッセンスを自然に溶け込ませている。

締めに向かっても手を抜かない。「実家のカレーライス」は名前に反して、単なるノスタルジー任せではない。どこか家庭的な安心感を漂わせながら、酒を飲んだあとの舌にちゃんと馴染むバランスに整えてあるのがうまい。そして「塩結び」。白飯の甘さをまっすぐ味わわせたうえで、真子の塩気と旨味を添えてくる。豪華な締めではないのに、最後にこれが出てくると気持ちよく終われる。

長屋の風情に寄りかかるだけでもなく、河豚の珍しさだけで押すわけでもない。『築地長屋6-7-7』の魅力は、河豚をはじめとした素材や酒場料理を、築地の日常の延長線上にきちんと置いてみせることにある。構えず入れて、ちゃんと楽しい。しかも飲んで食べていくうちに、この店なりの狙いもじわじわ伝わってくる。河豚の入口としても、築地の一杯としても、しっかり成立している一軒だ。ご馳走様でした。
#築地長屋 #築地 Less

I absolutely love the restaurant "Ji-Cube." I visited in late June, and every time I go, it exceeds my expectations. I was excited even before the meal began. With each dish that arrived, I couldn't help but exclaim, "It's so delicious!" The quality of each dish is truly exceptional. They skillfully enhance the natural flavors of the ingredients, resulting in delicate and profound tastes that leave me in awe every time I eat. The dishes are not only visually stunning but also meticulously crafted in terms of aroma, texture, and temperature, making them a feast for all five senses. The atmosphere inside the restaurant is calm, featuring both counter seating and private rooms. Those who enjoy a lively experience can sit at the counter, while those who prefer a leisurely meal can opt for a private room. This versatility is one of the restaurant's charms. It’s a comfortable space where you can lose track of time while enjoying your meal. I also appreciate the special lunch course available only on weekends. However, since this place is known for being hard to book, I recommend making a reservation early if you're considering a visit. The menu changes with the seasons, so each visit brings the excitement of discovering new dishes. The offerings incorporate seasonal ingredients, making me look forward to what I will get to enjoy next. Even the same course feels different with the changing seasons, so I never get bored, no matter how many times I visit. The Chinese cuisine here is truly outstanding, leaving a lingering aftertaste long after the meal is over. The memory of how delicious it was stays with me, making me naturally want to book another visit. It’s a special place indeed. Of course, the food is fantastic, but the service from the staff is also a major attraction of this restaurant. They always greet me warmly and kindly, and their attention to detail is evident throughout. This pleasant hospitality is one of the reasons I want to return again and again. Additionally, the beautiful dishes that present the food add to the experience, allowing me to enjoy the combination of the cuisine and the tableware. It feels like each dish is a work of art, providing visual delight as well. Once again, I had a thoroughly satisfying meal. I’m already looking forward to visiting again at the end of summer when the seasons change. I confidently recommend this place to anyone who wants to savor delicious Chinese cuisine at a leisurely pace. - Button shrimp marinated in Shaoxing wine - Kato pork with summer vegetables in chili oil sauce - Corn soup - Peking duck - Wagyu with sesame sauce - Flounder with sweet vinegar sauce - Mapo eggplant with keema curry - Chilled chicken soba with herbs and lemon - Mango pudding Less

Returning to @casamarcial_ Casa Marcial for a second visit only confirmed why it has remained one of Spain’s great restaurants for so many years.

Hidden away in the Asturian countryside, chef Nacho Manzano’s family home offers an experience that feels deeply connected to its surroundings. Rather than relying on theatrics, every dish is rooted in exceptional local produce, impeccable technique and a genuine sense of place.

While there were plenty of memorable courses throughout the lunch, the standout for me was the ‘Stewed “Pitu” in my mother’s style’. Rich, comforting and full of flavour, it perfectly captured what Casa Marcial does so well: taking traditional Asturian cooking and elevating it without losing its soul. It was one of those dishes that lingers in your memory long after you’ve left the table.

The warmth extends beyond the food too. The service is polished yet wonderfully relaxed, making a meal at one of Spain’s most celebrated restaurants feel welcoming rather than intimidating.

With 3 Michelin stars, a place among La Liste’s highest-rated restaurants, recognition in the Opinionated About Dining (OAD) rankings, and chef Nacho Manzano recognised by The Best Chef Awards, Casa Marcial continues to earn acclaim from every major guide. More importantly, it delivers an experience that feels authentic from beginning to end.

Some restaurants wow you with spectacle. Casa Marcial wins you over with honesty, confidence and cooking that speaks for itself.
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Michelin - ⭐️⭐️⭐️
La Liste - 96.00
OAD - 31
Worlds 50 Best - ‘Discovery’
Best Chef Awards - 🔪🔪🔪
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#CasaMarcial #Asturias #Spain #MichelinGuide #AchefAbroad Less

I visited Unagi Tei Tomoei around 2 PM on Saturday, having made a reservation for eel and liver.I was able to enter the restaurant around 3 PM. Although you cannot reserve a specific seat, the system requires you to go to the restaurant first to receive a time for your seating. They call you when your seating time is near, so I explored the area while waiting. There is a kamaboko (fish cake) museum and shop nearby, so I didn’t get bored during the wait. The restaurant has counter seating, making it easy for solo diners to feel comfortable. In fact, there were several other solo customers besides me.Upon entering and being guided to my seat, I was first struck by the cleanliness of the restaurant. Not only the seating area but also the men's restroom was exceptionally clean and showed great attention to detail. I was surprised to find such a clean place in an eel restaurant.As for the taste, the eel I had was so delicious that it set a new standard for me. The meat was fluffy and quite substantial, and by the end, I was very satisfied and full.Additionally, the service from the staff was outstanding. They kindly asked how the food was and explained the unique sake served in beautiful tokkuri (sake vessels), engaging with me in a friendly and polite manner, which made for a wonderful experience.This restaurant was so excellent in terms of taste and atmosphere that I definitely want to return whenever I find the time. It was a great meal. I look forward to visiting again.◯ Orders:Unaju (reserved in advance)Liver (sauce, reserved in advance)Assorted Ezo Abalone (2 types)Bottled beerDelicious sake with eel Less

ストライク軒
天満
移転後初来店、天満で大人気の中華そばのお店
看板メニューはストレートとシンカーの2本柱
今回はストレート(味玉)ラーメン1.130円を注文
スープは鶏と魚介の旨み合体王道の醤油ベース
キレのあるスープが歯切れ良い麺をコーティング
黄身がとろける味玉もスープとの相性抜群
旨さはまさに店名通りどストライクのど真ん中
この味嫌いな人いない絶対の万人受けラーメン
お得なセットメニューは昼夜関係なく終日あり
お店は野球をテーマにしたユニークなコンセプト
シンプルだからこそ誤魔化し利かない最強の1球
直球も変化球も唸る大阪天満を代表する実力店
エネルギッシュで活気ある男性陣が切り盛り
20260724
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🍜 ストレート(味玉)ラーメン1.130円🍜
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@strikeken8888
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ストライク軒 大阪天満総本店
大阪市北区池田町6-8
📞06-6352-0633
営業時間 11:00～23:00 Less

Abocar Due Cucine is one of Rimini’s most individual restaurants, built around the partnership of Argentine chef Mariano Guardianelli and Riminese Camilla Corbelli. They opened Abocar in 2013, after careers that had taken them through some serious European kitchens. Guardianelli worked at places including El Celler de Can Roca and Piazza Duomo, while Corbelli—herself trained as a cook—worked with Mauro Uliassi before ultimately making the dining room and hospitality her domain.

There is also a strong family connection to Rimini. Corbelli grew up around Il Lurido, her family’s famous local seafood restaurant. Abocar therefore isn’t simply an Argentine chef transplanting his cuisine to Italy: it grew from the meeting of Guardianelli’s Argentine background with Corbelli’s deeply Romagnolo restaurant heritage.

Even the name explains the philosophy. Abocar means roughly “to bring closer”, and Guardianelli and Corbelli use it to describe bringing together two geographically distant but culturally surprisingly compatible worlds. Rather than straightforward Italian-Argentine fusion, the cooking has gradually become its own language, using predominantly local ingredients while drawing freely on South American flavours, memories and techniques.

The restaurant received its first Michelin star in the 2019 Guide, five years after opening, and has retained it since. Interestingly, Guardianelli says Michelin was not initially their objective; the restaurant was conceived primarily around hospitality and making people comfortable rather than the formality sometimes associated with fine dining.

Our dinner illustrated this particularly well because Tomoko and I chose the two parallel €80 menus: Tomoko took the Fish Menu and I the Meat Menu.

Both began with the same three snacks: tapioca and soyotta; maté with goat cheese and grapefruit; and a herb basket with herb pesto. Already, maté immediately establishes the Argentine connection, but without turning the meal into an exercise in national symbolism.

Tomoko’s fish progression was particularly unconventional. Mussel salad with black olive and ají panca combined the Adriatic with one of South America’s characteristic chillies. This was followed by fusillo, onion and lemon, and then, surprisingly, roasted eggplant with plums and herb pesto. The “fish” menu therefore wasn’t simply a succession of seafood courses: vegetables, acidity, herbs and fruit played equally important roles.

My meat menu moved in a different direction. Tomato with coconut and pink pepper was followed by chicory tortelli in pepper broth, before the principal meat course of lamb with borlotti beans and tarragon. It was a concise progression, and rather than relying on luxury ingredients or elaborate constructions, the interest came from unusual combinations and the tension between familiar Italian products and less expected aromatic references.

The two menus then converged again for dessert: apricot, fennel and capers, followed by “Oppure”, and finally fig, almond and rosemary.

This structure says a great deal about Abocar. Despite the restaurant’s name, the “two cuisines” no longer feel like two cuisines being deliberately fused. After more than a decade, Guardianelli and Corbelli have developed something more natural: a personal cuisine rooted in Romagna but informed by Argentina and by their years of travelling and cooking abroad.

What distinguishes Abocar is precisely this lack of rigidity. The meal can move from maté to mussels, ají panca to fusillo, chicory tortelli to lamb and borlotti without seeming interested in proving how clever the combinations are. It feels relaxed, curious and personal—an excellent expression of the restaurant’s original idea of avvicinare: bringing ingredients, cultures and people closer together. Less