Foodle

Tabelog 4.39 🥉
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Sushi Obana commenced its legend in Tatebayashi 32 years ago. Taisho, Obana San, is one of the most respected sushi masters by sushi chefs in Kanto. In fact, Obana San was also one of the 3 masterminds behind the legendary Sushi Tokami [鮨とかみ] group. Needless to say, the sources of ingredients are among the best in Japan, with Obana San personally selecting top-notch neta from suppliers like Yamayuki, famed for their exceptional maguro and 1st-grade uni from notable auctions. Shari is seasoned lightly with akazu and salt to balance the flavor without overpowering the natural flavors of the fish.

Obana San’s sushi is appreciated for balancing tradition with subtle creativity, delivering pure umami and a joyful experience enhanced by the chef’s engaging personality. Ikura gunkan is one of the signature dishes – the membrane was washed until meltingly thin and marinated in soy sauce and mirin for a unique texture and flavor. Senaka is also an extremely unique cut which comes with flawless mouthfeel and balance between sweetness and maguro’s meaty flavor. Tsumamis are equally unique, especially the warayaki sawara and nodoguro don.

Reservation is only open to customers who visited in the last 12 months, and you should plan your reservation 6 months in advance.

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💵 Budget: 30,000 yen Less

@uchirestaurants in Wynwood is officially serving lunch—yes I know it’s a dream come true! ✨ Enjoy a $25 pre-fixe menu with an appetizer, main, and dessert 😍 plus a $5 cocktail menu to pair with your meal. Lunch is now available daily starting at 11:30am!

📍 252 NW 25th St, Miami, FL 33127
#Miami #MiamiEats #AlwaysHungryMel #Wynwood #Sushi Less

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【へんこつ】
味噌の奥底から、サルベージせよ。

京都駅のすぐ近くにぽつんと暖簾を掲げる『へんこつ』。その素っ気ない外観に反して、店内に一歩足を踏み入れれば、鼻腔をつくのは濃厚な赤味噌の香り。ここは“大鍋食べ処”の看板を掲げる、京都ディープグルメの聖地だ。

この店の名物は、なんといっても「サルベージ」。厨房の大鍋に仕込まれた味噌煮込みの底から、牛すじ、テール、モツをすくい上げて提供する——まさに名前の通り“掘り出し物”の一皿。濃厚な赤味噌がしっかりと染み込んだ具材たちは、見た目こそ重たそうだが、実際の口当たりはどこか軽やか。脂の旨味を赤味噌の塩気がうまく包み込み、酒を誘うバランス感がある。

そこに追加されていくのが「おでん」たち。豆腐、ごぼ天、ちくわ、厚揚げ、竹の子——定番の大根や玉子が見当たらないのも、『へんこつ』らしい“へんこつ”な矜持。これらもまた、大鍋の中の味噌の海へと沈んでいる。つまり、おでんは単なる副菜ではなく、味噌煮込みのパーツとして再構成されているのだ。

そして「テール」。巨大な骨付き肉が器からはみ出すほどに盛られ、肉はほぐすまでもなく自然と崩れる。味噌の旨味、骨の髄、ゼラチン質のとろける食感——この一品で夜が終わっても後悔はない。

カウンター中心の店内には常連がひしめき合い、静かに味噌を啜る音が交錯する。京都駅徒歩5分の距離に、これほど“地元の温度”を感じる場所があるとは思わなかった。『へんこつ』は、赤味噌という素材に徹底的にこだわり抜いた、一汁一魂の大鍋酒場だ。煮込むことで生まれる調和、そこからすくい上げる偶然。それを「サルベージ」と呼ぶセンスにも惚れてしまう。ご馳走様でした。

#へんこつ #京都グルメ #京都 Less

🇭🇰𝗟𝗲𝗴𝗲𝗻𝗱𝗮𝗿𝘆 𝗖𝗮𝗻𝘁𝗼𝗻𝗲𝘀𝗲 𝗶𝗻 𝗮 𝗯𝗼𝘄𝗹𝗶𝗻𝗴 𝗮𝗹𝗹𝗲𝘆
🎳香港のボウリング場で味わう広東風ロースト料理
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆Kamcentre Roast Goose
🇭🇰┆Hong Kong · 香港
👩🏻‍🍳┆Cantonese · 広東料理
🏷┆@kamcentre.roastgoose #甘棠燒鵝
💰┆HK$300~HK$400🌞
🚉┆Causeway Bay (Exit F1)🚶🏽‍♀️10min
👣┆Casual · カジュアル
📅┆Book via Phone · 電話予約
✍️┆Food: 𝖨𝗇𝖽𝗎𝗅𝗀𝖾𝗇𝗍 · Vibe: 𝖱𝖾𝗍𝗋𝗈 · Price $$$

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈•✼

Tucked away inside the bowling centre of the South China Athletic Association in Causeway Bay, “Kamcentre Roast Goose” serves some of the best Cantonese barbecue in Hong Kong🎳 As the name suggests, the roast goose (燒鵝) is the star - with crispy skin and juicy meat🪶

My personal favourite is the legendary “Gan Yidao” Barbecued Pork (甘一刀叉燒, literally “One-Slice Char Siu”)🏆 Glazed to perfection, it’s sweet, smoky, and sticky on the outside, with melt-in-your-mouth tenderness inside🤤

① 🐖First Cut Char Siu 甘一刀叉燒 肥機 (HK$ 210)
② 🦆Roast Goose 燒鵝 半隻 (HK$ 338 / half)
③, ④, ⑤ 🎳Interiors

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼

香港・銅鑼灣（コーズウェイベイ）のボウリング場の奥にひっそり佇む「Kamcentre Roast Goose（カムセンター・ロースト・グース）」では、トップクラスの広東式バーベキューを楽しめます🍖

店名の通り、主役はもちろんローストグース（焼きガチョウ）❤️‍🔥 外はパリッと艶やか、肉はジューシーで柔らかく、脂の旨味を感じるコク深い味わいです💯

個人的なイチオシはカバー写真の豚肉料理「甘一刀叉燒（ガンイータオ・チャーシュー）」🐷 香ばしい甘味とねっとりした食感の相性が抜群で、白米が進みます🍚 香港ならではのユニークな体験なので、オススメです🤭

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

Dukat Beyran - Gaziantep (Turkey)

@dukat_beyran was another must-go on my list.

As I had already tried beyran elsewhere, I decided to go for another one of the place`s specialties, the Beyin Kavurma.

Beyin means brain, so this is obviously a brain dish. Other than that, it is hard to further explain it, as the flavors and textures are different from basically anything I have had. But it was buttery, decently seasoned and with a foam-like consistency.

For those who have an adventurous palate, this is a masterpiece.

(Versão em Português nos comentários) Less

If tabelog is any guide, every meal at Akakichi begins with fried tenjikudai, striped thumb-sized fish. This reminded me of tiny fried smelt that might come as an appetizer in Greece or southern Italy. Perfect with beer.
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#sushi #sushilovers #omakase #foodporn #sushichef #foodies #eeeeeats #instagood #gourmet #japanesefood #seafood #eater #寿司 #おまかせ #鮨 #鮨スタグラム #クルメ #michelin #netashari_japan Less

One of the best meals on my brief stopover in Chengdu was Yu Zhi Lan, the 2-Michelin-starred private dining destination helmed by owner-chef Lan Guijun.

Sichuan cuisine is regarded as one of the four major cuisines of China (Lu, Chuan, Yue and Su). It dates back to antiquity, giving it one of the longest histories of any food style on record. Chef Lan is known for his updated interpretations of traditional Sichuan technique, giving his dishes a very refined and individualistic flavour.

He proudly asserts that his cuisine is based on a superior stock as base, with premium seasonal ingredients to determine the flavour. This hews closely to the tenets of The Book of Rites or 禮記, a collection of texts describing the social, ceremonial and lifestyle rites of the period, which contains the passage “鉅鑊湯，以小鼎薌脯於其中，使其湯毌減鼎，三日三夜毋絕火，而後調以醯醢。” translated as “soup was slowly boiled or braised in a tripod-vessel for 3 days, then seasoned before consuming.”

Over the course of the 2-hour dinner, Chef Lan took pains to explain every dish in detail. I learned a lot, especially about new approaches to ingredient.
#chengdufood #michelinstarchef #michelinstarrestaurant #sichuanfood #sichuancuisine #eat #food #foodlover #foodgasm #foodies #foodstagram #foodpic #foodpics #spicyfood #foodporn Less

The fabulous world of Quique Dacosta.
Culinary poet.
Beautiful compelling gastronomic storyteller. Each of his restaurants is a unique gem!
Stirringly beautiful! Love goes out to you all!
❤️😘🫶🙏

Die fabelhafte Welt des Quique Dacosta.
Ein kulinarischer Poet. Eindrucksvoller, gastronomischer Geschichtenerzähler.
Jedes seiner Lokale eine einzigartige Perle! Aufwühlend schön! Liebe geht raus!
❤️😘🫶🙏
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Quique Dacosta - ⭐️⭐️⭐️
Spain
#miguelontour #mcculinarylife #youdinner #youdie #quiquedacosta #denia #valencia Less

The latest seasonal dishes at 1* @louise.hkg by @chef_julien and @loic_portalier, and new pastry chef @eveminialai:

Pea Soup
Chorizo Foam | Garlic Croutons

Pineapple Tomato
Yellow Peach | Tomato Water | Shoyu & Basil Dressing

Langoustine
Clementine | Fir Buds | Smoked Cream

Grilled Mackerel
Escabeche Vegetables | Ajo Blanco | Shio Kombu Oil

Morisseau Mussels
Fennel Salad | Amalfi Lemon | Nduja

Grilled Jeju Abalone
Tarragon | Yuzu Kosho & Brown Butter Sauce

“Fabien D’eneour” Brittany Pigeon
Cabbage & Nori Millefeuille | Sauce Salmis | Black Lemon Condiment

Ananas Rôti
Tepache Sorbet

Riz Au Lait
Madagascar Vanilla Ice Cream | Salted Caramel | Milk Foam

Petits Fours
Canelé & Madeleines
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1*, Louise
Central, Hong Kong
#supermelHK #supermelCentral Less