Foodle

I went to the animal hospital for my cat and then headed to Raa Menya Shima. It's a bit difficult to visit on weekdays since they are open only then. I had a reservation for 11:00 but ended up arriving at 11:20, so I apologized to the owner, Mr. Morishima, and took my seat.Unfortunately, the kombu water tsukemen was sold out, as expected. I opted for the special soy sauce ramen as usual. I heard they are experimenting with Yuasa soy sauce by adjusting the temperature during cooking before combining it, resulting in a rich flavor. The noodles had a smoother texture than before, and I believe they use the same noodles as Sano's "Shina Soba." At Raa Menya Shima, large sizes are only available for tsukemen, and I noticed that most customers were choosing the soy sauce ramen. Less

I love visiting the Italian restaurant "GapricE" in Nagoya. Despite the very reasonable prices, the food is truly exceptional. This level of satisfaction is hard to find elsewhere.Each dish is carefully crafted, showcasing the quality of the ingredients, perfect cooking, and a wonderful balance of flavors. You can enjoy it in a relaxed atmosphere, yet the satisfaction you feel after dining here is on par with top-tier restaurants.What impresses me the most is the chef's dedication. Even after suffering an Achilles tendon injury, the commitment to continue serving is truly admirable. The desire to deliver delicious food is evident in both the dishes and the ambiance of the restaurant.Nagoya has many attractions, but the reason I come here is undoubtedly for GapricE. It's a cherished place that I want to visit again and again. Less

This is my third visit to Shokudou Aca!!The Omi snap peas from Shiga are exquisite.The Kinmedai (golden eye snapper) with sherry vinegar and Awaji onion is absolutely fantastic.The scallop tartare bocadillo is a must-try.The squid ink stew is incredibly delicious.The Arroz Blanco with garlic, olive oil, and glutinous rice is superb.The Arroz de Pollo with paprika powder is outstanding.The smoked butter bread is delightful.The escabeche with deep-fried sweetfish is exceptional.The Kobe beef sirloin cap with Awaji onion is top-notch.The white asparagus with meloso and Manchego cheese is simply amazing.The hairy crab paella is out of this world.The milk pudding with goat milk ice cream is divine.While the Aca in Mitsukoshimae focuses on utilizing Japanese ingredients in its Spanish cuisine, this Shokudou Aca, although using the same ingredients, adopts a more robust, bar-style approach with well-seasoned sauces and condiments!!For those who enjoy drinking, this place might be irresistible!!Tatsuki Kozuka is very friendly, making it a more relaxed dining experience compared to Aca, where you might feel a bit tense.Today, the Kinmedai was perfectly seasoned with sherry vinegar, which was truly impressive, and the white asparagus with meloso paired excellently with the Manchego cheese!!This is a place that genuinely makes you feel happy!! Less

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【らぁ麺 飛鶏】
愛知・春日井にて人気を集める『らぁ麺 飛鶏』。ミシュランガイドのビブグルマン選出、そして食べログ百名店の常連という肩書きが、その実力を端的に示す。店名に「鶏」を冠する通り、主役は明確。営業前から行列ができることも珍しくなく、その一杯を求める人の多さがうかがえる。独学で味を磨き上げた店主・長谷川氏の姿勢は、スープ、麺、具材すべてを一つの作品として成立させる方向へと結実している。

いただいたのは「地鶏の生揚げ醤油そば」。まず目に入るのは、油がきらめく美しい琥珀色のスープ。ひと口含めば、醤油の角が丸く整えられ、地鶏の旨味と重なりながら柔らかく広がる。生揚げ醤油特有のコクが厚みを作りつつ、後味は驚くほどすっと引いていく。この余韻の設計が実に巧い。

麺はやや平打ちで、しっかりとした食感。啜るというより噛ませる設計で、咀嚼の中から小麦の香りがふわりと立ち上がる。スープと絡むことで味の層が増し、食べ進めるほどに一体感が増していく。思わず咀嚼を楽しんでしまう、そんな麺だ。

トッピングの「チャーシュー」は複数種。その中でも印象的なのが、カットされたソーセージのような一品。噛んだ瞬間にハーブの香りが立ち上がり、後半にかけての味の流れをさりげなく変えてくる。この余韻がいいアクセントとなり、一杯の単調さを防ぐ役割を担う。しっとりとした肉のチャーシューとのコントラストも心地よい。

この一杯は、要素一つひとつの精度が高く、それらが一つにまとまっているのが印象的だ。鶏の旨味を軸に、醤油の丸み、麺の香り、そしてハーブの余韻までが自然な流れで繋がっていく。全体としての完成度で魅せるタイプで、食べ終えたときに設計の巧さがしっかりと記憶に残るこの一杯のバランス感覚は体験する価値がある。ご馳走様でした。
#らぁ麺 飛鶏 #ラーメン Less

Goichi, located in Higo-bashi.With drinks included, it’s just JPY 12,000 for non-alcoholic options!I visited for lunch since there was availability with table check.Goichi's tataki is absolutely exquisite.For the finale, I greedily ordered both the keema curry and dashi chazuke.Every skewer was delicious, the cost performance was excellent, and the portions were generous—simply the best! Less

If you’re going to eat pizza in Italy, why not start with the very best? @confine_milano @pizzamaker_francesco

Freshly crowned Italy’s No. 1 pizzeria by @50toppizza 50 Top Pizza, Confine has quickly become one of the country’s hottest dining destinations—and after dinner here, it’s easy to understand why.

The dough was exceptional: beautifully fermented, incredibly light, and with that perfect balance of crispness and chew. Rather than piling on endless toppings, every pizza was thoughtfully composed, allowing outstanding ingredients to take centre stage.

What surprised me most was how complete the experience felt. This isn’t simply somewhere to grab a pizza; it’s a restaurant with genuine ambition. The service was polished, the wine list was excellent, and every detail reflected the same level of care that went into the food.

Milan is packed with world-class restaurants, but Confine proves that one of the city’s most memorable meals doesn’t need a Michelin star—it just needs world-class pizza.
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50 Top Pizza Italy - #[instagram] 1 (2026)
OAD - 133 (Casual list)
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#50TopPizza #ConfineMilano #MilanRestaurants #FoodTravel Less