Foodle

I visit Kanazawa every year around this time, but it’s always rainy or overcast. This time, the afternoon brought heavy rain, almost like a downpour. From my accommodation at the Kanazawa Grand Hotel, it took about 20 minutes to walk to the restaurant via the Korinbo intersection, and I braved the rain to get there. However, by the time I arrived at the restaurant for my 6 PM reservation, the rain had lightened up, making me feel a bit lucky despite the weather.Having had a full lunch at Otome Sushi, I was slightly worried about whether I could finish the tempura, but my concerns were unfounded. This was my first time at a restaurant renowned for its tempura, and I was truly amazed by the creative process behind the batter. Such crispy and non-greasy tempura cannot exist without scientific principles behind it. Less

Visited in June 2026.I came for the lunch course.Throughout the meal, I could feel the attention to detail in the dishes, and everything was delicious.The highlights were the chilled chawanmushi (savory egg custard), hassun (assorted seasonal delicacies), and the hamo (pike eel) soup.The meal ended with ayu (sweetfish), which was refreshing, but there were not many side dishes to accompany the rice, making it feel like a lighter lunch for me. Less

Follow the happy dancing panda with the tray of soup dumplings to Shang Kitchen (2917 Magazine St.), newly opened and bringing a very different kind of Chinese restaurant to town.

The Shanghai-born chef told me it’s his ‘dream restaurant,’ and he’s done it up with pretty design elements, a dumpling-making station in the dining room and a range of Chinese regional dishes.

The menu makes room for some Chinese American dishes too, but they are almost hidden among the true Chinese specialties, a welcome inversion of what’s been the norm.

Here’s a look and a few dishes:

Boiled beef, which sounds bland but is the precise opposite with building heat and Szechuan spice

Soup dumplings, color coded for their fillings (jet black is truffle pork)

Zhajiang noodles, with pork and fermented bean sauce, ready to mix up around the fresh cucumber and cilantro (and great cold from the fridge later that day)

Cool cucumbers with a flavorful marinade

Link in my bio has the full read

#wherenolaeats #igersneworleans #nolaeats #uptownnola #nolafoodie Less

If you’re willing to cross the river for great pastries, make @panaderyasalvaje your next stop.

This small-batch bakery in Jersey City draws inspiration from the flavors of the Philippines and is making some seriously delicious pastries.

They’re also celebrating their first anniversary on Sunday, August 16 with a one-day-only Greatest Hits menu and special donuts. If you’ve been looking for a reason to visit, this is a pretty great one.

I also had the chance to meet Nicu and Mikee, the husband-and-wife team behind it all. They’re some of the kindest people you’ll meet, and it’s impossible not to support them after spending a few minutes together.

They’re only open Thursday through Sunday, so plan accordingly. Go support a wonderful small business, come hungry, and don’t leave without grabbing a few extras to take home!

Swipe through for a look at what I tried.

#panaderyasalvaje #filipinobakery #jerseycity #sosarap

Ube latte croissant - coffee pastry cream, ube infused dough, ube ganache

Pork belly sando - soy glazed cabbage, mayo, atchara

Mango graham danish - graham crumble, condensed milk pastry cream, fresh mangoes

Monkey bread - croissant pieces, blue berry, cream cheese

Piaya - flat bread filled with muscovado sugar

Bistek hand pie - shredded beef, calamansi, fried garlic Less