Foodle

Not sure there is another restaurant in the region where I get as excited to visit when I punch that book now button , thanks to typhoon Ragusa I had to cancel lunch earlier this week so had the pleasure of hitting Book now , not once but twice .

This year @capricehongkong celebrates its 20 year anniversary, with its iconic HK harbour views , the brilliant service and the classics and new creations of @guillaumegalliot it is destined for many more celebrations.

A choice of 4 tasting menus confronts the lunch time diner, and I opted for the “Carte Blanche “ menu which is a mystery although it usually delivers a mix of new and classic dishes .

My dish of the day was a new creation ,
John Dory , matsutake , piquillo pepper mousse , mango .

Classically butchered and perfectly cooked fish , matsutake with coffee crumb , a punchy piquillo mousse , mango , coriander and lemon sauce .

The diversity of flavours here was a real pleasure .

Japanese sea bream with Japanese tomato concasee , yuzu and fennel gel and prawn head reduction mousse started off the meal .

The texture of the bream is intriguing with a density akin to raw squid , the Japanese tomato shines with acidity and some light herbs send it in a Provençal direction , the yuzu and fennel gel expand on the texture of the fish and bring floral acidity , finally the prawn head reduction reinforces those Provençal bouillabaisse like flavours .

Brittany blue lobster nage , coco de paimpol beans, sumac , coriander and yuzu is a summer version of the usual menu staple . The beans bring a lovely legume earthiness .

Roasted lamb , saddle and shoulder studded with buckwheat , mint condiment and stunning lamb jus
is a worthy classic , the balanced richness of the lamb jus is a bedrock of the dish .

A standout cheese board is a non negotiable here , from brilliant Comte , epoisses , Roquefort to lesser known French cheeses , it’s a great experience , and requires constant top ups of the house made baguette .

Pistachio souffle with rasberry ice cream is a classic finale , using both Iranian and Italian pistachios , this doesn’t require any bells and whistles , just classic pastry work . Less

🍣 Japan’s Largest Sushi Roll 🍣

【StoreName、店家名稱、가게 이름】
Umewaka Sushi
梅若壽司
우메와카스시

【Place、地方、장소】
34 Kataiya, Horiuchi-cho, Anjo-shi, Aichi
愛知縣安城市堀內町形谷34號
아이치현 안조시 호리우치초 카타이가이 34

【Menu、選單、메뉴】
Futtoppara Roll ¥20,000 (tax included)
太っぱら卷 ¥20,000（含稅）
후톳파라 마키 ¥20,000 (세금 포함)

【Other Details、其他詳細資訊、기타 상세 정보】
Today we’re introducing “Umewaka Sushi” in Aichi!
This restaurant is famous for its gigantic sushi roll weighing 5kg, standing 30cm tall with a diameter of 25cm!
Packed with more than 10 kinds of fillings including tuna and shrimp, it’s as delicious as it is visually impressive.
The freshness of the seafood makes every bite amazing—perfect to share with about 10 people! Definitely worth a visit!
今天要介紹的是位於愛知縣的「梅若壽司」！
這裡以超巨大壽司卷聞名，總重量達5公斤，高30公分、直徑25公分！
裡面塞滿鮪魚、蝦子等超過10種餡料，不僅外觀震撼，味道也充滿新鮮海鮮的美味。
非常適合大約10人一起分享！一定要來試試！
오늘 소개할 곳은 아이치현에 있는 「우메와카스시」입니다!
총중량 5kg, 높이 30cm, 지름 25cm에 달하는 초대형 마키스시로 유명한 집이에요.
참치와 새우를 비롯해 10종류 이상의 재료가 가득 들어 있고, 압도적인 비주얼뿐만 아니라 신선한 해산물의 맛도 일품입니다.
약 10명이 함께 나눠 먹기 딱 좋은 메뉴! 꼭 한번 가보세요!

#savorjapan
#japanesefood #japantrip #AichiGourmet #Aichi #Sushi
#日本料理 #日本旅遊 #愛知美食 #愛知 #壽司
#일본음식 #일본여행 #아이치맛집 #아이치 #스시 Less

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【ながほり】
静かに、しかし確かに響く。

大阪・玉造の住宅街にひっそりと佇む『ながほり』。蔵造り風の一軒家は、格式を感じさせながらも肩肘張らずに楽しめる温もりがある。その佇まいは、静かに美味を予感させるよう。知る人ぞ知る名店ながら、予約困難な人気店として名を馳せるのも頷ける。

名物の「活松葉蟹ジュレ添え」は、まさに冬の贅沢そのもの。松葉蟹の繊細な甘みが際立ち、ジュレの酸味がその味をさらに引き締める。口の中でふわりと広がり、スッと消えていく儚さがまた心を掴む。次に登場するのは「蟹味噌コロッケ」。衣はサクッと香ばしく、中はとろりと濃厚。そのクリーミーな舌触りの中に蟹味噌の深みが加わり、一口ごとに至福の時間を生み出す。

そして、「アジフライ」。揚げたてを頬張れば、衣はサクッと、身はふんわりとほどける。そのふくよかな旨味は、一流の仕入れの証。続く「うまい野菜山椒あんかけ」は、名は体を表す一皿。たっぷりの根菜に絡む山椒のピリピリとした刺激が、野菜だけで一杯飲めるほどの味わいを作り上げる。脇役ではなく、堂々たる主役級の存在感を放つ。

「焼きれんこん」は、素朴ながらも食感の妙が光る。噛み締めるたびにシャクシャクと広がる甘みが心地よい。「酢豚」は、ただの甘酸っぱい一品ではない。餡の深みが格別で、辛味が隠し味となって味にキレを与える。どの料理もシンプルながら、素材の持ち味を最大限に引き出し、余計な装飾は一切ない。

『ながほり』は、華美な演出こそないが、一皿ごとに料理の本質を極めた味わいが待っている。良い食材を、丁寧な仕事で。そんな信念が、料理を通してまっすぐに伝わってくる。大阪で美味いものを求めるなら、ここは間違いなく外せない一軒だろう。ご馳走様でした。

#ながほり #大阪クルメ Less

🇭🇰𝗘𝗶𝗴𝗵𝘁 𝗚𝗿𝗲𝗮𝘁 𝗖𝘂𝗶𝘀𝗶𝗻𝗲𝘀, 𝗿𝗲𝗶𝗺𝗮𝗴𝗶𝗻𝗲𝗱
🥢中国八大料理を現代風にアレンジした美食体験
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆WING · 永
🇭🇰┆Central (Hong Kong) · 中環 (香港)
👩🏻‍🍳┆Innovative Chinese · モダン中華
🏷┆@wingrestaurant_hk @chefvickycheng
💰┆HK$2,000 ~ HK$3,000🌛
🚉┆Sheung Wan (Exit A2)🚶🏽‍♀️4min
👣┆Smart Casual · スマートカジュアル
📅┆Book Online · 予約困難
✍️┆Food: 𝖤𝗑𝖼𝖾𝗉𝗍𝗂𝗈𝗇𝖺𝗅 · Vibe: 𝖤𝗅𝖾𝗀𝖺𝗇𝗍 · Price $$$$

✼••┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈•✼

“WING” by @chefvickycheng masterfully reinterprets the Eight Great Chinese Cuisines through a modern lens, creating a dining experience that celebrates seasonality, precision, and tradition🇨🇳

The ever-evolving tasting menu showcases the finest seasonal ingredients, thoughtfully crafted to highlight a harmony of flavours, textures, and aromas🥢

Alongside the intricately presented “Botan Shrimp” in the cover photo, the “Fragrant Chili Alaskan King Crab” was a standout - steamed with garlic and paired with crispy cheung fun💯

The iconic “Sea Cucumber Spring Roll” is another highlight, offering contrasting textures from jelly-like braised pork fat to ultra-thin, crispy pastry🌟 Every dish is a testament to creativity, precision, and artistry🦚

① 🦐Botan Shrimp, Chiu Chow Sauce
② 🦪Chilli Oyster, Golden Crystal Egg
③ 🥒Zucchini, Green Sichuan Pepper
④ 🐚Razor Clams, Yunnan Chilli, Bull Kelp
⑤, ⑥ 🦀Fragrant Chili Alaskan King Crab
⑦, ⑧, ⑨, ⑩ ☁️Sea Cucumber Spring Roll

⑪, ⑫ 🐦Baby Pigeon, Sugarcane
⑬ 🫛Double-Boiled Baby Lamb Soup
⑭ 🐟Pomfret, Mandarin Peel, Black Bean
⑮ 🍲Stewed Loofah Pot, Sour Soup
⑯ 🍚Fermented Chilli Fish Maw Rice
⑰ 🍉Watermelon, Mango, Melon, Lychee
⑱ 🍡Black Sesame Mochi
　 🍩Salted Egg Custard Donut
⑲ 🐉Interiors
⑳ 🌟Ingredients of the Day

✼••┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼

中国八大料理をモダンに再構築した香港の中環（セントラル）地域にあるレストラン「WING（ウィング）」🪶 季節ごとに進化し続けるテイスティングメニューは厳選された旬の食材を活かし、味、食感、香りの絶妙なバランスを追求しています✨

終始感動の連続でしたが、特に印象的だったのはカバー写真の「ボタンエビの潮州辣椒油ソース和え」と「アラスカ産タラバガニ」👑 脚の一番肉厚な部分を使用し、旨味が引き立つようにニンニク蒸しに🧄カリッと焼き上げた腸粉と合わせ、ソースが中にしみ込んだ食感が絶妙でした🤤

✼••┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_hongkong #tokyohalfie_香港 #香港美食 Less

Cervecería Cervantes - Madrid (Spain)

@cerveceria_cervantes is exactly the type of establishment that first comes to my mind when idealizing an afternoon well spent in Madrid.

A nice tavern serving tapas in a friendly environment, with everyone in sight having either a draft beer or a glass of vermouth to go along with whatever they chose to eat.

I went for the classic Huevos rotos con torreznillos y jamón this time around, but the menu seemed like the perfect choice.

Come to Cervantes with a big group to share a variety of different plates while sharing laughter.

It’s fun, it’s lively, it`s easygoing and absolutely delicious. It`s... well, Madrid.

(Versão em Português nos comentários) Less

📍Okinawa📍沖縄📍Hoshinoya Okinawa📍星のや沖縄

Founded in 1793, Suginomori Sake Brewery closed its doors in 2012 before being restored and revived in 2021.

This sake is made using Kinmon Nishiki, a rare rice variety derived from Yamada Nishiki and cultivated only in a small region of Nagano.

On the palate, it reveals a gentle sweetness with lactic undertones, soft melon notes, and a silky texture. Its richness makes it an excellent pairing for the bold savory flavors of Okinawan cuisine…thank you @tomoya218 & @gutan_diary for the excellent recommendation!🍶 Less

TROUT, GOAT YOGURT WHEY, LOVAGE
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VEAL TONGUE, BONE MARROW, HORSERADISH, RAMSON
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ARTICHOKE, SPIDER CRAB, ALMONDS, LINDEN
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Two visits this summer to @korakwinery , about a 40 minute taxi from Zagreb in Croatia. Beautiful wines presented by @vera_korak ,all from within feet of my table, delicious food from chef @bernardkorak who used to be sous chef at Hiša Franko and also spent some time at Osteria Francescana, and the company of two lovely dogs on my first visit and the owners of my favourite London restaurant @kitchentable1 on my second. Thanks @jknappett and @watermelonchang for inviting me to join you 🙏
I think this is already a destination restaurant, and once they bring their planned rooms to fruition and Bernard settles in even more, I truly believe this will be the type of place you’ll want to jump on a flight to get to. Highly recommended and definitely one to watch.
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Michelin Guide - ⭐️🍀
La Liste -
W50B -
Best Chef Awards -
OAD -
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#Worlds50Best #LaListeRestaurants #OADTopRestaurants #MichelinDining #BestChefAwards #FineDiningExperience #GastronomyLovers #CulinaryArt #ModernGastronomy #TastingMenu #RestaurantTour #FoodTourExperience #CulinaryTravel #DestinationDining #AchefabroadTours #InstaGourmet #FoodieTravel #GlobalFoodie #EatTheWorld #LuxuryTravelEats #Foodstagram #ChefLife #GourmetJourney #DineDifferently #TravelToTaste Less