Foodle

So why do they call it Butcher?

How the sausage and so much more delicious stuff at @cochonbutchernola gets made, right on the block by the register. It’s not always like that, we just got lucky with timing at Monday lunch.

Then on to the muffuletta (with a light seam of olive salad over stacks of meat on great bread) and “Le Pig Mac” (pork patties built up MickeyD’s style) and a boudin link for luck.

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #nolafood #visitnola #visitneworleans #visitlouisiana #louisiana #louisianafood #downtownnola #nola #butchershop #muffuletta #boudin Less

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【小野田商店】
煙とホルモンの真剣勝負

中目黒駅から歩いてすぐ。雑居ビルの一階にひっそりと佇む『小野田商店』。看板は最小限、扉は木目むき出し、ビニールシートが垂れた無骨な入り口が逆にグッとくる。なんの化粧もしていない潔さが、この店の哲学を体現しているのだ。創業は2005年、あの「肉山」の流れをくむホルモン専門店。そう、ここは煙もうもうのカウンターで楽しむ本気のホルモンなのだ。

まずは「センマイ刺し」。黒みが少なく透き通るような身は、下処理の丁寧さを物語る。シャキシャキとした歯ごたえ、クセのなさ、噛むたびに生まれる微かな旨味。酒の肴としても、ホルモン屋の名刺代わりとしても十分な一皿だ。続いて「牛煮込み」。甘辛い味付けにホルモンのコクが溶け込み、じんわりと胃袋を温める。

そして看板の「ホルモン９種盛り合わせ」。ノド、マルチョウ、豚トロ、コリコリ、ハツ、ツラミ、ギアラガツシン、シビレなど――脂、歯ごたえ、風味、それぞれに個性が立ち、飽きが来ない。炭の香りを纏った「しびれ」は特に印象的で、脂が甘く、口内でとろける瞬間に思わず目を閉じる。

合間に頼んだ「オクラ」と「厚揚げ」も名脇役。火を通すことで甘みを増したオクラ、表面をパリッと焼いた厚揚げ。脂の合間に、こうした野菜が差し込まれると、味覚がリセットされるようで嬉しい。

そして、最後が「スペ玉ご飯」。炊き立ての白米の中心に、輝くような卵黄が鎮座。醤油と胡麻が香ばしさを演出し、箸を入れた瞬間、とろりと黄身がご飯に絡む。“卵かけご飯”という日常の一品が、ここでは一日のクライマックスに昇華する。これが〆なら、誰も文句は言えまい。

全体を通して、『小野田商店』は、余計なことをしない潔さに貫かれている。奇をてらわず、でもしっかりと仕込み、焼き、仕上げる。その真っ直ぐさが、味わいに正直に現れるのだ。煙に包まれたカウンターで頬張るホルモン、その瞬間にこそ、この店の価値が凝縮されている。
ご馳走様でした。
#小野田商店 #中目黒 #ホルモン専門店 Less

Since this restaurant moved from Kawaguchi to Tokyo, it has become one of my favourite sushiyas. This was my second visit, in November.

The meal is pure, orthodox Edomae: no small appetizers, no side dishes, just a focused progression of nigiri from the first bite to the last.

The restaurant itself is quietly stunning. Inomata-san, who spent around a decade running “Sushi Inomata” in Kawaguchi (Saitama), opened this new spot in Kōjimachi (Tokyo) in February 2025. Hidden inside a traditional house with a small garden and surrounded by tall office buildings, it feels like a pocket of calm cut off from the city. The room is minimal and intimate, centred on an eight-seat counter made from 300-year-old hinoki (white cypress) whose surface is so smooth and gentle it feels almost like fabric. At the back, a single vase with a persimmon branch sets the tone: simple, seasonal, and precise.

Inomata Takeshi-san and his wife Naoko-san create an excellent friendly atmosphere in which one can enjoy their sushi

Over the course of just under two hours, he served roughly twenty pieces of nigiri, including:
• Sumi-ika
• Kawahagi
• Shima-ebi
• Uni
• Katsuo
• Kobako-gani (female snow crab)
• Kobashira
• Sawara
• Sayori
• An elongated, open-style ikura gunkan
• Maguro akami
• Whale tail
• Maguro chutoro
• Maguro otoro
• Kohada
• A hand roll combining otoro, akami and chutoro
• Kanpyō maki
• Ebi “tamago yam”
• An additional serving of
ikura gunkan
Kawahagi
Sawara

What stood out in particular:
• Many of the white-fleshed fish had an almost unbelievable smoothness and richness, with a gentle, lingering sweetness.
• The silver-skinned fish were a lesson in clarity and control: visually immaculate, with flavours that were sharp but never aggressive.
• The sequence of the meal was masterfully judged. He moved from white fish to hikari-mono, into tuna, and back again with a flow that felt completely natural.
• The female snow crab nigiri was served very hot, showing how temperature and texture can push flavour to another level, beyond intensity alone.
• The ikura was handled in a way that removed the usual glassy shine and instead gave it a soft, matte appearance and almost buttery mouthfeel.
• There were no simmered items at all; the focus stayed firmly on raw and lightly treated neta over shari.
• The tuna was of outstanding quality and, interestingly, did not come from the well-known Yamayuki (Yukitaka Yamaguchi) supply line but from an 185 kg block sourced through Hityo in Aomori Prefecture.
• The nori was exceptional: crisp, aromatic, and deeply flavoured, contributing as much to the experience as the fish itself.

Photography is not allowed, which somehow suits the atmosphere: you are simply there, in the moment, with the sushi.
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Recommended bowl: Famous across Japan

Original master Kimura-san was 36 years old when he first opened Tenkaippin as a ramen street cart in 1971. With only 37,000 yen to his name, he decided to turn to ramen after working for 15 years as a salaryman when the company went bankrupt. Initially he learned a basic recipe from an elderly vendor. On the first day Kimura-san opened for business, he sold only eleven bowls. He knew his product was not good enough that people would go out of their way. He continued to train, and after four years of trial and error he finally achieved a result he was satisfied with; he calls it the 'birth of Tenkaippin's secret soup.' The signature rich chicken stock comes from boiling chicken carcasses and vegetables. Tenkaippin is now one of the most famous ramen shops in Japan, with 236 branches domestically and one location in Hawaii. Kimura-san is still active as president of the company. Flagship head shop in Ichijōji, Kyoto, open since 1975. Less

X @yaaslounge

BEST FOOD AT A HOOKAH LOUNGE IN DFW 🔥🤩💨

The drive to Grand Prairie was sooo worth it to visit this spot. The drinks are so refreshing and every single food item is equally amazing 😋 The pizzas and yaas calzone is a MUSTTT

Post moves spot after the FIFA World Cup games next summer 👀
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#food #halal #texas #dfw #supportlocal #dallas #supportsmallbusiness #arlington #grandprairie #hookah #new #foodstagram #must #pizza #latenights #fifaworldcup Less

Necking at the bat at @toupsmeatery .

They’re open till 11, very helpful for a later drop-in dinner for the one and only lamb neck with a zingy broccoli Caesar and a sausage of the day called “angry duck” with gizzards and livers in a smokehouse aroma.

Modern Cajun in the heart of the city.

#wherenolaeats #igersneworleans #nolaeats #nolafood #nolafoodie #visitnola #visitneworleans #midcitynola #cajunfood #cajun #louisiana Less