Foodle

In de oesterschelp een frisse bouillon van zeewier met olie van codium afgewerkt met een melange zilte kruiden en algen, takje codium en venkel bloem.

Sandwich van hartige aardappel krokantjes met takjes codium waartussen roomkaas met mosterdzaadjes.

In de schelp lobbig schuim van citroen met gember waarop groene kruidenblaadjes, gepofte quinoa en takje codium. Less

Light lunch 70 stories up at @rafflesshenzhen . Yun Jing highlights Cantonese cuisine with both classic and innovative dishes .

Staring things off with sea cucumber in pepper vinegar broth . The hot and sour was in great harmony and this soup was quite restorative on a hot day .

Dish of the day was grey tofu , topped with aromatic spring onions and soy beans . Earthy and fragrant .

Spanish pork is cubed and wok fried along with garlic chips , uber clean , not oily and full of flavour .

Just a little carb to end the meal , fragrant rice in seafood broth with crab meat .

Great value meal in spectacular surrounds . Less

🥚 Meringue Crafted with Masterful Skill 🥚

【StoreName、店家名稱、가게 이름】
Sukiyaki Asai
すき焼き あさい
스키야키 아사이

【Place、地方、장소】
3-11-15 Toranomon, Minato-ku, Tokyo SVAX TT Building 1F
東京都港區虎之門3-11-15 SVAX TT大樓 1F
도쿄도 미나토구 도라노몬 3-11-15 SVAX TT 빌딩 1F

【Menu、選單、메뉴】
Lunch Course ¥13,200 (tax included)
午餐套餐 ¥13,200（含稅）
런치 코스 ¥13,200 (세금 포함)

【Other Details、其他詳細資訊、기타 상세 정보】
Today we’re introducing “Sukiyaki Asai” in Toranomon!
A skilled attendant whips up the meringue right before your eyes. The beautifully marbled Ōmi beef, with its sweet and rich fat, is exquisite when enjoyed together with the fluffy meringue. For the grand finale (〆 shime), finish with tamago-kake gohan (rice topped with egg) — highly recommended!
今天要介紹的是位於虎之門的 「すき焼き あさい」！
熟練的服務員會在您面前親手打出蛋白霜。將油花細緻、帶有甜美脂香的近江牛拌上蓬鬆的蛋白霜一起享用，滋味絕佳。最後的收尾（〆 shime），推薦做成蛋拌飯來品嚐！非常推薦！
오늘 소개할 곳은 도쿄 도라노몬에 있는 **「스키야키 아사이」**입니다!
숙련된 직원이 눈앞에서 메렌게를 만들어 주며, 고운 마블링과 달콤한 지방이 특징인 오미규를 메렌게와 함께 먹으면 정말 환상적이에요. 마지막 피날레(〆 shime)는 계란밥으로 즐겨 보세요! 강력 추천합니다!

#savorjapan
#japanesefood #japantrip #TokyoGourmet #Sukiyaki #Egg
#日本料理 #日本旅遊 #東京美食 #壽喜燒 #雞蛋
#일본음식 #일본여행 #도쿄맛집 #스키야키 #계란 Less

Tabelog 4.40🥈
⁡
Sushi Akira is currently helmed by a young chef, Maeiwa San, who was born in 1991 in Wakayama. Before running his own sushiya, he spent 7 years at Sushi Sho Masa and some time at the globally renowned Chinese restaurant in Tokyo, Sazenka. Needless to say, patrons are expected to experience influence from Sho-style sushi omakase and Sazenka in Maeiwa San’s cuisine.

Out of respect of his Kansai root, Maeiwa San serves steamed sushi and bouzushi in his regular omakase menu. With regard to shari, he uses a special preparation method involving cooking rice in a Japanese enamel pot called vermicular. The rice is seasoned exclusively with akazu, a barrel-aged red vinegar made from sake lees, along with precise amounts of salt. Akazu imparts a depth of umami and a slight briny sharpness that enriches the rice without overpowering the toppings, making it versatile with different types of netas.

Maeiwa San sourced his maguro from Yunoka as he thinks the owner tends to support young chefs by supplying them with higher quality maguro when compared to other veterans like Yamayuki and Ishiji. The steamed sushi aka mu-sushi was an ingenious rendition of crab sushi, bringing the best out of kegani in terms of sweetness and aroma.

The team of Sushi Akira speaks really good English. The vibes are also less uptight when compared to other top-ranked sushi restaurants in Tokyo. I strongly recommend Sushi Akira to overseas sushi lovers who would like to enjoy sushi and wine in a relaxed manner.

-—————
💵 Budget: 40,000 yen Less

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【揚雫】
一滴の油に宿る、フレンチ仕込みのとんかつ

横浜・山下町の路地裏にひっそりと佇む『揚雫（ヨウダ）』。その名の通り、揚げ物の一滴一滴にまでこだわったような、完全予約制のとんかつ専門店だ。店主が掲げるのは、最高到達点で料理を提供するという信念。その哲学は、予約や提供の仕組みにも反映されている。

フレンチの経験を持つという店主。その経歴を知れば納得だ。油の温度管理、火入れ、余熱による仕上げに至るまで、まさに精密機械のような一皿。トンカツというより、もはや一つの料理作品だ。

いただいたは、TOKYO Xのヒレ。低温でじっくりと火入れされた豚肉は、衣を纏いながらも驚くほどのしっとり感とピンク色の艶を保っている。湿度と香りを逃さぬよう、基本はカットを施さない。その状態でここまで柔らかいとは、素材と技術の融合に拍手を送りたい。塩や山葵などの調味料も脇役に徹し、肉そのものの滋味を引き立てる構成だ。

そして面白いのが、ご飯や味噌汁が登場する流れ。まずは“トンカツそのもの”と対峙させる意図的な設計であり、料理への集中を誘う。炊き立ての米は粒立ちが良く、味噌汁はマッシュルームやなめこなど数種の茸が複層的な旨味を生み出す。キャベツの瑞々しさも忘れずに記しておこう。

“とんかつ”という庶民的な看板を掲げながら、提供されるのは限りなくフレンチに近い構成美と静謐な美意識。その矛盾が、この店の魅力だ。妥協なき緻密な料理。整った空間。整った気配り。『揚雫』は、まさに完成度の高さで勝負する一軒である。ご馳走様でした。

#揚雫 #横浜グルメ Less

Another great Santarpizza @santarpiagiovanni 🍕 #mostofitaly

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#sustainability #sustainablefood #organicfood #luxurytravel #florence #foodtravel #foodie #foodies #naturalfood #pizza #farmtotable #naturalwine #finedining #italytour #italianfood Less

🇭🇰𝗠𝗼𝗱𝗲𝗿𝗻 𝗖𝗮𝗻𝘁𝗼𝗻𝗲𝘀𝗲 𝘄𝗶𝘁𝗵 𝗽𝗹𝗮𝘆𝗳𝘂𝗹 𝗳𝗹𝗮𝗶𝗿
🥢遊び心満載のモダン広東料理
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆Ho Lee Fook · 口利福
🇭🇰┆ Central (Hong Kong) · 中環 (香港)
👩🏻‍🍳┆Modern Cantonese · モダン広東料理
🏷┆@holeefookhk #holeefook #口利福
💰┆HK$500 ~ HK$1,000🌛
🚉┆Sheung Wan (Exit A2)🚶🏽‍♀️10min
👣┆Casual · カジュアル
📅┆Book Online · オンライン予約
✍️┆Food: 𝖡𝗈𝗅𝖽 · Vibe: 𝖤𝖼𝗅𝖾𝖼𝗍𝗂𝖼 · Price $$$$

✼••┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈•✼

At the ever-buzzing “Ho Lee Fook” in central Hong Kong, Chef @archan_n reimagines Cantonese flavours with flair✨

The highlight was the “Master Stock Crispy Skin Pigeon with Spiced Salt” (requires pre-order 72 hours in advance), which I first tried at the collaboration event with @kamcentre.roastgoose collaboration event earlier this year hosted by @theforksandspoons852❤️‍🔥

Inspired by silky braised pigeon and crispy salt-and-pepper pigeon, it’s a labour of love - master stock-soaked, air-dried, and finished with hot oil for ultra-crisp skin and tender meat🕊️

The playful and delicious “Carrot-Shaped Glutinous Rice Puff” is filled with plant-based mince, carrot, shiitake, and Thai basil inside🌿

To finish, “Yuenyeung” is a quirky ode to Hong Kong’s iconic coffee-milk tea blend, served with milk tea gelato, coffee granita, hazelnut feuilletine, and caramelised chocolate mousse🍨

① 🥕Carrot-Shaped Glutinous Rice Puff
　　　脆炸甘筍冬菇素鹹水角 (HK$ 68)
② 🕊️Master Stock Crispy Skin Pigeon
　　　椒鹽脆皮滷水乳鴿 (HK$ 368)
③ 🐖Kurobuta Pork Char Siu, Honey-Glazed
　　　炭火蜜汁黑豚叉燒 (HK$ 278)
④ 🦪Steamed Razor Clams, Glass Noodles
　　　蒜豉油粉絲蒸蟶子皇 (HK$ 278)
⑤ 🥦Cauliflower Mushroom & Celtuce Salad
　　　麻辣繡球菌伴萵筍 (HK$ 78)
⑥ 🧂Salt & Pepper Tofu, Crispy Garlic
　　　椒鹽金磚豆腐 (HK$ 118)
⑦ ☕“Yuenyeung” 「鴛鴦」 (HK$ 118)
⑧ 🐉Interiors

✼••┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼

香港・中環（セントラル）にある「Ho Lee Fook（ホーリーフック）」は、ユニークで遊び心が溢れるモダン広東料理レストラン🏮 個人的なイチオシは72時間前までに事前予約が必要な “椒鹽脆皮滷水乳鴿”🕊️ 外はパリッと、中はジューシーなスペシャリテは、香港伝統の鳩料理2スタイルを融合させた絶品です🦚

人参の形をした点心 “脆炸甘筍冬菇素鹹水角” はモチっとした生地の中から、椎茸やハーブの香りが広がります🍄‍🟫 香港の定番デザートをアレンジした “鴛鴦”は甘味と苦味、サクサクとクリーミーな食感を楽しむ新しいスイーツです🫖

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

Muhsinzade Türk Şiş Kebap - Gaziantep (Turkey)

Finding @muhsinzade was not easy. The tiny shop is in a corner of a local bazaar that resembles a maze and had me walking in circles for a while. But I was determined to have some liver that morning and finally ended up where I needed to be.

The shop was packed with people, most of which seemed to be working in nearby stores. But the line moved quickly and in no time it was my turn to order a beautiful liver kebab.

The ciğer was heavily spiced, thinly chopped and slowly cooked in a large metal pan. It was a great, cheap and quick bite. I ate my kebap among the locals and moved on with my day.

(Versão em Português nos comentários) Less

Travelled more than 7 hours by train just for one lunch in Geneva. Reason? To meet the man who left quite an imprint on Chinese fine dining in Europe.

Frank Xu today helms the kitchen at Le Tsé Fung, La Réserve Geneva—the only Michelin-starred Chinese restaurant in Switzerland.
But back in the day, Xu apprenticed in Cantonese cooking in Guangzhou at the age of 13; then spent more than 20 years with the Shangri-La group, during which time he opened the chain’s Shang Palace restaurant in Paris and became its first Executive Chef.

Eleven years ago he opened his current restaurant, which remains one of the hottest tickets in Geneva.

As I ate, I was reminded of how traditional Cantonese food that used European ingredients would have tasted like in the beginning—with all its modified flavours. It was like seeing the germ of our own Singapore cuisine, and its evolution over the generations. Intriguing.
#genevaeats #genevarestaurants #michelinstarred #michelinstarrestaurant #chinesefood #eat #food #foodlover #foodgasm #foodies #foodporn #foodstagram #foodpics #foodgram Less