Foodle

I was treated to a birthday lunch.Both the service and the food exuded a high level of sophistication and attention to detail, making for a truly satisfying experience. Starting with an amuse-bouche featuring trout hidden beneath a pistachio mousse, we enjoyed an appetizer of white asparagus and amberjack, followed by a dish inspired by the Burgundy region's Oeufs en Meurette. The combination of canola flowers and shrimp was surprisingly fresh, and the main course of strip loin was exceptional. Every dish, including the birthday cake for dessert, showcased the chef's remarkable skills.This experience has motivated me to work hard so that I can return again. Less

(Part 1/3) I’ve always been someone who enjoys a glass of Champagne as an aperitif, but sitting through an entire tasting menu paired exclusively with Champagne? I wasn’t convinced it would be for me.

Back in May, @kitchentable1 Kitchen Table hosted a truly special one-off dinner in collaboration with YouTube restaurant reviewer Sándor Varga aka @alexandertheguest Alexander The Guest, with James Knappett and Sandia @watermelonchang curating a menu where every course was paired with a different Champagne. It completely changed my perspective.

From iconic names like Krug to outstanding smaller grower-producers including Eric Rodez, Georges Laval, J.L. Vergnon and Olivier Horiot, every pour had been carefully selected to complement the food rather than dominate it. The pairings were thoughtful, precise and, more often than not, genuinely surprising. By the end of the evening I realised just how versatile great Champagne can be when it’s in the right hands.

The menu itself was classic James Knappett: deceptively simple on paper but packed with refinement and flavour. One course in particular stood out. Instead of the expected beef or lamb centrepiece, the main protein was chicken—an inspired decision that felt refreshing in a fine dining setting. James explained it was his tribute to a memorable meal of chicken and chips served during a visit to one of Champagne’s most famous houses, proving that inspiration doesn’t always come from luxury ingredients but from unforgettable experiences.

It was one of those evenings where the food, wine and stories all came together seamlessly, helped enormously by the warmth and knowledge of James and Sandia throughout the dinner. I arrived expecting to admire the cooking; I left with an entirely new appreciation for Champagne as a dining companion.
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Michelin - ⭐️⭐️
La Liste - 82.50
OAD - 64
Worlds 50 Best - ‘Discovery’
Best Chef Awards - 🔪🔪
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#KitchenTable #JamesKnappett #Champagne #FineDining #LondonRestaurants Less

Each dish has its own title, as shown in the photos, and they are well-executed. However, there seems to be some inconsistency in the overall taste of the course; while the base flavors are excellent, the leafy greens were a bit watery. Additionally, the quality of the staff varied, which left me feeling that the experience was somewhat incomplete, especially given my expectations. Less

寿し炉端 喜多郎寿し 兎我野町店⁣
梅田⁣
市場直送の海の幸を炉端焼きで堪能できるお店⁣
トップは直送鮮魚の実力を味わえるお寿司盛り⁣
一口サイズのしゃりこま寿司は1皿280円〜⁣
あまりお見かけない大海老はラスボス級サイズ⁣
目の前で亭主が殻を剥いてくれる粋なサービス⁣
頭の味噌ぎっしりブリンブリンの凄い食べ応え⁣
変わり種のエビパンはタルタルに塗布し頂く⁣
サクサクの中にプリプリ絶対食べて欲しい逸品⁣
大鰯はふわふわほくほく磯の香りまでご馳走⁣
棒のままかぶりつく旨み脂が滴る至福の1本⁣
茄子は瑞々しくとろける果肉から旨みじゅわっ⁣
カレイの煮付けは珍しいニンニク仕立てで激旨⁣
炭火でじっくり焼き上げるライブ感も醍醐味⁣
料理は器や彩りに拘ったワンランク上の仕上り⁣
終電逃しても👍朝4時までの営業心強い存在⁣
忖度なく美味しい自信を持っておすすめできる⁣
焼く.煮る.炙るどの料理も期待を裏切らないお店⁣
素材の持ち味を最大限に生かす職人達が切り盛り⁣
20260730⁣
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🐟本日のメニュー🐟⁣
・特大海老1.650円⁣
・鯛塩ユッケ⁣
・名物とろいわし880円⁣
・造り5種盛り1.800円⁣
・海老パン990円⁣
・炭火焼ナス600円⁣
・お寿司盛り合わせ⁣
・カレイの煮付け⁣
・おまかせ8貫盛合せ⁣
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@kitarou_togano⁣
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寿し炉端 喜多郎寿し 兎我野町店⁣
大阪市北区兎我野町8-13 新喜楽ビル1F⁣
📞06-6131-1533⁣
営業時間 18:00〜翌4:00⁣
定休日 年末年始⁣
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喜多郎寿し⁣
梅田グルメ⁣
梅田ディナー⁣
梅田居酒屋 Less

One of the most difficult restaurants to reserve. At this price, the hospitality is incredibly generous. You can really feel the dedication in every aspect.They operate on a rotation system with four seatings a day. I made a reservation for 7 PM. The area around the house was beautifully adorned with blooming roses, and I waited in front of the charming blue door until it was time.At around 7 PM, they let us in in the order we arrived.Once seated, I ordered a drink. There was no drink menu available. I wanted to have some sake, so I asked for something crisp and dry. They recommended Tanaka Goroku, but since I had never tried it, I explained, "I prefer something like Hidakami that is refreshing," and they brought me 'Hojun Karakuchi Okubari.' It was a sake that suited my taste. I think it was about 70-90ml? At JPY 900 per glass, it was quite reasonable.Once everyone had their drinks, the rice cooked at 410°C arrived, and we mixed the rice seasoned only with red vinegar and salt, tasting it little by little. The shine and texture of the rice were delightful. I had expected it to be sour with just red vinegar, but the rice was firm and delicious.First, we were served three types of tuna nigiri. Starting with tuna was a nice touch. While we waited, we were served a simmered dish of sea bream roe and butterbur, which made us feel the season. The chef that day was a fifth-year apprentice. They prepared the rice, wasabi, and toppings right in front of us, creating a theatrical dining experience. The room was beautifully decorated with peonies, creating a very calming atmosphere.The tuna was served in three different preparations: lean, medium fatty, and tail, each with a unique seasoning. The rice was still warm and perfectly complemented the tuna. Then came the one-week aged kohada (gizzard shad). It was my first time trying it. We also had aori ika (squid), haruko tai (young sea bream), five-day aged kobudai (wrasse), aji (horse mackerel), clam, crab miso with snow crab, uni (sea urchin), katsuo (bonito, seared and marinated), anago (conger eel), and dried gourd rolls. Everything was nigiri. The soup was a miso soup with somen noodles. Each dish was explained in detail, making for a fun and pleasant sushi experience. I learned a lot.Finally, we moved to the master's home on the second floor via an outdoor staircase for dessert time. It felt like being hosted abroad, and I sat on a cute sofa. The dessert was rice ice cream served in a champagne glass, with what seemed to be mochi inside. On top, there were castella-like balls, matcha mini cakes, and strawberries. Thanks to the sushi rice being seasoned only with red vinegar and salt, I felt refreshed even after being full, and I enjoyed the dessert thoroughly. I chose iced rooibos tea.At one point, the master came by, and I got to hear stories about his late wife, which conveyed a sense of family love and dedication to work.What stood out throughout the experience was the rice. I have never had sushi rice with such a strong presence. Of course, the toppings were also exquisite and well-prepared, but... While there are high-end restaurants using luxurious ingredients like ikura (salmon roe), uni, abalone, and caviar, the quality at this price of JPY 8,800 was truly luxurious. I’m glad I made the trip to Kamata! Less

地鶏の味玉醤油RAMEN + チャーギュウ / Jidori no Ajitama Shoyu Ramen + Cha-gyū / Uzu to Kaminari — Fujisawa, Kanagawa

Soup contains black Satsuma free-range chickens from Kagoshima, Seto Inland Sea niboshi and Rausu kombu. The soup is simmered and quickly chilled so that it can age. Served with chicken oil. The tare uses a blend of six types of kioke (barrel-aged) shoyu. Noodles are house-made with five varieties of domestic wheat— Kataoka Nouen Haruyutaka, Haruyokoi, Kitahonami, Yumechikara and Sanukinoyume. Low-tempurature cooked pork loin chashu, ajitama, Kyoto Tomohichi brand kujo negi, nori and limited Kuroge A4 wagyu cha-gyu. All natural ingredients, no MSG.

Master Yoshimi Onishi-san is the son of a ramen master and the elder brother of Yuki Onishi, founder of the legendary Japanese Soba Noodles Tsuta. He first opened the shop Menya Bar Uzu in this same space in 2006. In 2014 Yoshimi opened a 2nd store, Menya Uzurai. In 2018, Menya Bar Uzu closed and was reopened by Onishi-san's mother as Men Bar Hachikin (produced by Tsuta). In June of 2020 Hachikin closed, and in December of 2021, Uzurai closed. Uzu to Kaminari open since March 17th, 2022. 16 seats. @uzutokaminari Less

🇫🇷 Spondi คือร้าน Contemporary French Fine Dining ที่เปิดมาตั้งแต่ปี 1996 และเป็นหนึ่งในร้านระดับตำนานของเอเธนส์

ร้านได้รับ Michelin Star มาตั้งแต่ปี 2002 และเป็นหนึ่งในร้านที่มีบทบาทสำคัญในการผลักดันวงการ Fine Dining ของกรีซ เชฟฝีมือดีหลายคนในปัจจุบันก็เคยผ่านครัวแห่งนี้ ก่อนจะเติบโตไปเปิดร้านของตัวเอง ทำให้ Spondi เป็นร้านที่คนในวงการให้ความเคารพและพูดถึงอยู่เสมอ

ปัจจุบันนำทีมโดยเชฟ @arnaudbi เชฟชาวฝรั่งเศส ที่นำเสนออาหาร Contemporary French ด้วยเทคนิคแบบฝรั่งเศส แต่เลือกใช้วัตถุดิบตามฤดูกาลและวัตถุดิบท้องถิ่นของกรีซได้อย่างลงตัว

คอร์สที่เลือกวันนี้คือ Discovery Menu ส่วนตัวชอบหลายจานมาก เมนูที่ประทับใจที่สุดขอยกให้ Australian Winter Truffle วาฟเฟิลมันฝรั่งเนื้อเบากรอบนิดๆ เสิร์ฟคู่ Smoked Crème Fraîche แล้วขูด Black Truffle แผ่นใหญ่มาแบบจัดเต็ม หอมมาก แต่รสชาติยังบาลานซ์ ไม่ได้รู้สึกว่าทรัฟเฟิลกลบทุกอย่าง เป็นเมนูที่เรียบง่ายแต่ลงตัวมาก

อีกจานที่ชอบมากไม่แพ้กันคือ Blue Lobster & Corn Mousse เนื้อล็อบสเตอร์สด หวาน เด้งกำลังดี ส่วน Corn Mousse ก็หวานละมุน ช่วยดึงรสชาติของล็อบสเตอร์ออกมาได้ดีมาก เป็นจานที่กินแล้วรู้สึกไม่อยากให้หมดเลย

ตลอดทั้งคอร์ส สิ่งที่ชอบคือทุกจานมีความพอดี ไม่มีจานไหนที่พยายามทำอะไรเยอะเกินไป แต่ทุกอย่างถูกคิดมาอย่างละเอียด ทั้งรสชาติ เทคนิค และจังหวะของการเสิร์ฟ

เป็นมื้อที่กินแล้วเข้าใจเลยว่าทำไม Spondi ถึงยังเป็นร้านที่คนในวงการอาหารพูดถึงเสมอ แม้จะเปิดมานานเกือบ 30 ปี

ถ้ามีโอกาสมาเอเธนส์ แล้วกำลังมองหาร้าน Fine Dining ดีๆ สักร้าน Spondi คือร้านระดับตำนานที่ไม่ควรพลาดจริงๆ 🤍
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€150 Discovery Menu
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📍@spondi_restaurant - Athens
#orn_bellyjourney #orn_finedine #orn_spondi #orn_french #orn_michelinstar Less