Foodle

Choices were made, and while hot sauce and greens are the primary color variation I stand by this meat and three selection from the day’s options at @hotstuffneworleans .

Stewed chicken with mac & cheese, collards, biscuit and bananas Foster banana pudding.

Deeply flavorful cooking is going on here, dish to dish, including the Monday red beans and rice (not pictured but greatly enjoyed).

#wherenolaeats #igersneworleans #nolaeats #uptownnola #nolafoodie Less

@jua.nyc continues to be one of my favorite restaurants in NYC.

I’ve been coming here for years, and I still think it’s one of the best tasting menus in the city. At $150, it also remains a really fair price for the quality of the cooking and the experience.

Chef Hoyoung Kim’s menu is rooted in Korean flavors and ingredients, and meal after meal, JUA continues to remind me why I’ve loved this restaurant for so long.

Swipe through for a look at my latest visit.

And a special thank you to my dear friend @yourhospitalityattorney for treating me to such a wonderful birthday dinner. 🙏🏻❤️

#juanyc #koreanfood #tastingmenu #michelinstar

Caviar Kim

Caviar Kim cross section

Uni Kim

Uni Kim cross section

Mulhoe

Jook + abalone

Branzino

Tenderloin

Chan

Strawberry dessert

Goguma Juak

Goguma Juak Less

The chef expressed a profound aesthetic sense that pursues simplicity to the utmost through his personality and experience. The charm of small, privately-owned restaurants like this one lies in the ability to feel the chef's unique values regarding food through the dishes they serve. There are no particularly rare ingredients or extravagant presentations. However, each plate left a deep impression, making me want to reminisce about the flavors again and again.The final dish, the peach daifuku, was also outstanding. It featured soft, freshly made mochi enveloping freshly cut peaches and homemade red bean paste. The balance between the peach's refreshing acidity and the gentle sweetness of the red bean paste was exquisite, making it a perfect conclusion to the meal. Less

Louis’ Lunch in New Haven, Connecticut claimed to have invented the FIRST EVER HAMBURGER back in 1895. 🍔 They still serve it the same exact way… on toast with American cheese and onions. They do NOT offer condiments. You will be asked to leave if you bring your own. 😅 Have you DEVOURED here? #DEVOURPOWER #CTfood #Connecticut #NewHaven #Hamburger Less

🇯🇵 Sushi Obana 🇯🇵
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3 Insider Tips for Planning Your Visit to Sushi Obana
造訪「鮨おばな」的3個內幕消息
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1️⃣ Reservations are fiercely limited
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Priority goes to past customers. New guests typically need to tag along or to book via Pocket Concierge when there’s a last minute cancellation. Seats are currently filling through March 2027, so plan far ahead (or get invited by a regular).
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2️⃣ Expect a masterclass in maguro
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Chef Obana San was one of the original minds behind the legendary Sushi Tokami. Thanks to his deep ties with Toyosu’s elite tuna specialist Yamayuki, the omakase regularly features 5–6 different cuts of exceptional maguro — from rare senaka to meaty kamatoro — each prepared with precision.
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3️⃣ Always ask about extra neta
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The omakase course is already outstanding, but Obana San loves to surprise guests who inquire. Auction-grade uni and rare small-batch aka-uni caught by specialist fishermen often appear as special add-ons — pure joy for true sushi lovers.
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Warm hospitality from the chef and his wife, impeccable shari, and ingredients that rival Tokyo’s top tables make the journey more than worth it.
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1️⃣ 預約極度困難
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優先權給舊客。新客通常需由常客帶路，或透過 Pocket Concierge 搶最後一刻取消的空位。目前已排到2027年3月，請提早規劃（或找常客幫忙）。
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2️⃣鮪魚的大師級饗宴
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尾花大將曾是傳奇名店「鮨とかみ」的創始核心人物之一。憑藉與豐洲頂級鮪魚仲卸「やま幸」的深厚關係，套餐中經常出現5至6種不同部位的極品本鮪——從稀有的背中到肉感十足的魚鮫拖羅，每貫都精準呈現。
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3️⃣一定要詢問額外ネタ
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套餐本身已極出色，但尾花先生最愛給主動詢問的客人驚喜。拍賣等級的雲丹，以及漁夫直送的稀有小批量赤雲丹，常以特別加點現身——真正壽司愛好者的絕對喜悅。
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大將與女將的溫暖款待、完美的赤酢飯，以及媲美東京頂尖店的食材，讓這趟旅程絕對值得。
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🏢: 5-1 Otemachi, Tatebayashi, Gunma
⚖️: 35,000 yen
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#omakase#sushi#tokyo#roppongi#japanesefood Less

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【蛤料理 うえむら】
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蛤の名産地といえば？

この問いに、多くの食通が真っ先に挙げるのが三重県桑名市だろう。江戸時代から「その手は桑名の焼き蛤」と洒落にされてきたほど、桑名の蛤は昔から全国区の名物だった。その理由は、やはり育ちの良さにある。木曽川、長良川、揖斐川という三つの大きな川が運ぶ山の栄養と、伊勢湾の海の旨味が交わる場所。いわば、川と海のいいとこ取りをして育つのが桑名の蛤なのだ。だから身はふっくらと厚く、噛めば甘味がじゅわっと広がり、後味には澄んだ磯の香りが残る。

そんな桑名の蛤を味わう名店として、今もっとも注目を集める一軒が『蛤料理 うえむら』。

前身は2019年に桑名駅前で開業した「蛤一択」。その名の通り、桑名産天然蛤だけに向き合う専門店として人気を博し、2025年4月に屋号も新たに移転オープンした。祖父の家を改装したという空間には、どこか家庭的な温度と、完全予約制の料亭らしい特別感が同居する。本日、そんな蛤を約1.5kgも味わい尽くす。まさに、蛤の聖地における蛤のための劇場だ。

刺身で香りを知り、焼きで旨味を浴び、揚げで甘味を凝縮させ、鍋で出汁を味わい、締めで余韻まで食べ切る。同じ蛤でありながら、火入れや調味の角度が変わるたびに、ぷりっと、とろっと、むっちり、じゅわっと表情を変えていく。単一食材のフルコースなのに、単調さはない。むしろ、蛤という食材の懐の深さを思い知らされる構成だ。

「蛤の酒蒸し」
三重県産伊勢の茶そばと共に。ぷりっとした身の甘味、とろりと広がる出汁。初手から蛤そのものの力を見せつける。

「蛤のお刺身」
内臓を抜く丁寧な仕事が光る一品。鮮度と下処理が揃ってこそ、蛤の香りと甘味がここまでダイレクトに届く。

「焼き蛤」
バター、醤油、バター醤油、す Less

Highlights from an awesome time at @penny_newyork

1. PERSONAL FAVORITE — MELON + SNAPPER — super awesome. Sweet, juicy melon with delicate raw snapper.
2. ADDICTING — SESAME BRIOCHE + BUTTER — warm, fluffy sesame brioche with butter.
3. OYSTERS CONFIT — awesome oysters slow-cooked in chicken fat, with spiced Club crackers & crème fraîche.
4. SQUID + MARINATED BEANS — tender squid with marinated beans.
5. TUNA CARPACCIO — fresh and citrusy slices of raw tuna.
6. BAKED RAZOR CLAMS — béchamel, pickled piquillo peppers & fried potato crumble. Less