Foodle

Hits the spot, especially after almost 3 weeks in the US •
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#sushi #sushitime #sashimi #sushilovers #japanesefood #sushiporn #salmon #sushibar #sushilover #寿司 #tuna #ilovesushi #maki #sushiroll #instasushi #nigiri #japan #japanese #sushilove #sushiaddict #seafood #omakase #鮨 #스시 #日本料理 #日本 #東京 #波濤 #tokyo #hatou Less

Last week in Tokyo, our Achefabroad tour stepped into the quiet elegance of @ginzakomon Ginza Komon - a tiny counter where time slows, knives whisper, and winter’s greatest treasure takes centre stage: snow crab.
Course after course, Chef worked in absolute silence, building a kaiseki journey around this one ingredient - sweet leg meat brushed with warm vinegar, carapace filled with the eggs and body and finished by washing the shell out with warm sake then drinking from that same shell, delicate dashi steeped with crab shells, and a finale of the most delicious crab curry, full of depth, atop perfect pearly rice. Oh and a katsu sando was slipped in for good measure. Nothing loud. Nothing wasted. Just precision, seasonality, and the kind of hospitality that feels like a privilege to witness.
These are the moments myself, @tomokohappycamper and
@the_dining_austrian love sharing with my groups: the hidden counters, the chefs cooking just for us, and the dishes you simply cannot experience anywhere else in the world
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Selected for “Japanese cuisine TOKYO EZE
(100 Best) 2025”
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#GinzaKomon #TokyoDining #TokyoFoodie #Kaiseki #KaisekiCuisine #SnowCrab #Kani #KaniMiso #JapaneseCuisine #GourmetJapan #TokyoGourmet #FineDiningTokyo #JapanFoodCulture #CounterDining #GinzaRestaurants #TokyoExperience #AchefabroadTours #Achefabroad #FoodTravelJapan #LuxuryTravelJapan #TokyoFoodAdventures #SeasonalCuisine #FoodJourney #EatJapan #JapanTravelGuide #MichelinLevel #ChefCounter #TokyoWinterEats #HiddenTokyo #JapanDiningExperience Less

醤油らんしゅうめん チャーシュー入り / Shoyu Ranshūmen Chashu-iri / お食事処 やちよ (Oshokuji Dokoro Yachiyo) — Chōnan-machi, Chiba

Spicy pork soup uses a dark soy base and is loaded with finely chopped onions, minced garlic and sliced garlic chives. Noodles are special-ordered via a local purveyor. Other toppings feature negi, diced pork chashu and three thick slices of pork belly chashu.

This family-run shokudō serves a variety of dishes, including the pictured ranshūmen which is inspired by local Ariran style ramen (no other ramen shops aside from the founding restaurant group are allowed to use the trademarked “Ariran” name). Lunch service only, 11am-1:30pm. Roughly 40 seats. Open since at least 2010. Less

Modern Soba kappo in Kiyosumishirakawa.

Innovative, delicious food served at an open kitchen counter, with soba elements throughout. The karasumi/mimolette shinasoba is a signature for a good reason.

The course ended with tempura, then two different kinds of cold soba.

Highly satisfying, looking forward to a return visit.

@kiyosumi.harada Less

Some places you visit once. Others, you keep coming back to.

This was my 4th visit here and every time, it feels like witnessing the evolution of one of Colombia’s most exciting kitchens. Currently ranked #42 in Latin America’s 50 Best, it continues to redefine what coastal Colombian cuisine can be.

The new tasting menu pays homage to local ingredients and the Arab traditions that shaped this region’s identity, a story told through every plate. Beautiful space, warm hospitality, and pairings that elevate each bite.

If you’re in Colombia, this is a journey you can’t miss.

📍 @manuelrestaurante | Barranquilla 🇨🇴
🔪 @manemendozab Less