Foodle

All hits at @rezdoranyc by @stefano_secchi

Cacio e Pepe in Emilia Salad — Little lettuces with pecorino dressing & cracked black pepper.

Gnocco Fritto (Fried Dough) — Pillowy fried dough served with Prosciutto di Parma, mortadella & my favorite guanciale.

Stracciatella con Pomodori Toast — Toast topped with creamy Italian stracciatella, tomatoes, stone fruit & basil.

Funghi Reali Trifolati — Roasted maitake mushrooms with parsley & garlic. Less

I was invited and eagerly looked forward to visiting the Italian restaurant "il AOYAMA" in Takakage. I was thrilled to finally go to a place I had wanted to visit. Thank you very much. The sophisticated atmosphere and exquisite dishes were incredibly delicious, making for a truly delightful experience. Personally, I was blown away by the second dish, which featured smoked Tokushima Akamutsu with a sweet winter melon puree and a touch of salty caviar. It's not a place I can visit often, but I would love to return if the opportunity arises.◇ Omakase Course- Bird shellfish from Mikawa Bay, capellini with junsai- Tokushima Akamutsu, winter melon, caviar- Fritto: young sweetfish from Lake Biwa, horse mackerel, young corn from Kuwataka Farm- White sweetfish, white asparagus from Hokkaido- Vongole Rosso- Black abalone risotto- Omi beef, water eggplant from Senshu- Dessert: crema caramelata, Dekopon sorbet◇ Beverages Champagne White wine◇ Total bill for today JPY 43,560◇ Payment methods Cash, credit card Less

Aponiente (Part 1 of 3)🌊
@aponiente_angel_leon
There are restaurants that serve seafood, and then there is Aponiente.

Before we even sat down in the dining room, we were taken outside to experience something truly unique. Every shellfish, crustacean and fish we saw was alive, held in water from the surrounding marshes and lagoon that have inspired so much of Ángel León’s cooking.

Nothing was hidden. You could see exactly where your meal began.

One of the most fascinating moments was watching a fish prepared using the Ikejime technique – a traditional Japanese method that dispatches the fish instantly, minimising stress and preserving the quality and texture of the flesh. It was handled with incredible precision and respect, and it perfectly summed up Aponiente’s philosophy: exceptional ingredients treated with exceptional care.

The connection between the restaurant and its environment is unlike anywhere else I’ve experienced. The nearby salt marshes and estuary aren’t just a backdrop – they’re the pantry. Every course starts with the sea, and every ingredient tells a story of this remarkable ecosystem.

This was one of the most memorable introductions to a meal I’ve ever experienced.

Part 2 coming soon… where we head inside for one of the most extraordinary seafood tasting menus in the world.
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Michelin - ⭐️⭐️⭐️
La Liste - 96.50
OAD - 47
Worlds 50 Best - 84
Best Chef Awards - 🔪🔪🔪
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#AchefAbroad #Aponiente #AngelLeon #MichelinGuide #ThreeMichelinStars Less

Since I was traveling in the Shikoku area, I wanted to visit a nice restaurant, so I chose this one.This highly-rated Italian restaurant has a simple appearance, but every dish was delicious and I was quite satisfied. (The only downside was that the pheasant had a strong gamey smell.)As you can see from other reviews, I highly recommend this place. Just give it a try! Less

焼肉麓の宮⁣
難波⁣
A5ランク和牛一頭買いする焼肉食べ放題のお店⁣
今回は2時間食べ放題の8.000円を注文⁣
トップは仙台牛を使用.超大判ステーキをどーん⁣
どっからどう食べても甘い肉汁がブッシャー⁣
ハサミの必要性に疑問抱く、柔らかさも別格⁣
ザックザクの厚切りタン柔らかく顳かみに癒し⁣
葱タンは惜しげも無く葱たっぷり食感生き生き⁣
大好きなユッケはとろっとろでオカワリ即追加⁣
〆は熱々じゅうじゅう音で登場本格的ビビンバ⁣
香ばしいおこげと具材が絡み合い最高の腹閉じ⁣
王道カルビ、ロース、ヘレにミスジにステーキ⁣
全ての肉が歯にソフトタッチで硬い肉とは無縁⁣
お肉はチープ感皆無、どの部位もトップクラス⁣
食べ放題も遂にここまで来たかと衝撃的歓喜⁣
その他ソフトドリンクやお酒の飲み放題も完備⁣
この値段でこの肉質は私の知る限りここだけ⁣
満足度ぱねぇ正直頭ひとつ抜けてる貴重なお店⁣
親しみやすい接客が魅力な男女が切り盛り⁣
20260727⁣
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‎🥩食べ放題メニュー🥩⁣
・90分制 7.500円⁣
・120分制 8.000円⁣
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@rokunomiya.nanbadotonbori
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焼肉麓の宮 なんば道頓堀店⁣
大阪市中央区宗右衛門町3-16.2F⁣
📞06-6575-7795⁣
営業時間 16:00～25:00（L.O24:15）⁣
定休日 無し⁣
PR Less

Everything was delicious, but the highlights were:Hoshigarei from Miyagi ◎Torigai from AichiAbalone from AomoriAbalone Zosui (rice soup) ◎Simmered Mako Karei ◎Akawuni from Yamaguchi ◎Mackerel Kama ToroWakame (seaweed)Hon Maguro (bluefin tuna) from Sakai Port - Chutoro, Akami, and Shimofuri ◎Kohada from Kumamoto ◎Mako Karei NigiriAkami NigiriHoshigarei and Mako Karei Soup ◎Shime Aji from KagoshimaHon Maguro (bluefin tuna)Squid in a pouchNihama (boiled clams) from AichiSumi Ika (cuttlefish) from KagoshimaUni Roll ◎Otoro (fatty tuna)Kuruma Ebi (sweet shrimp)Tamago (egg) ◎Tekka Maki (tuna roll)Kappa Maki (cucumber roll) 〇〇Dry Gourd RollMikan (mandarin orange) Less