Foodle

My first visit to @saintpeterpaddo in its new home . And the experience has stepped up on many levels , the new dining room and adjoining bar and hotel are stunning , and the food is refined and clearly confident . Only service needs growth to match that standard ,the dish descriptions are great but service pace and organisation seem a little chaotic.

After a gorgeous fish soup that beautifully welcomes you with deep roasted oceanic flavours . The first course is a showcase of Fish Butchery charcuterie , this includes a dozen preparations served either on a skewer or in tart and pate form , as listed below .
Murray Cod Toulouse
2. Murray Cod Chorizo
3. Yellowfin Tuna Castellano Salami
4. Yellowfin Tuna Loukániko
5. Striped Marlin Ham
6. Swordfish Belly Bacon -
7. Yellowfin Tuna Sujuk
8. Rock Flathead Mortadella
9. Yellowfin Tuna ‘Nduja Olive
10. Smoked Bar Cod Roe
Celeriac Consommé Jelly
11. Coral Trout Head Terrine
Curry, Nasturtium & Verjuice Jelly
12. John Dory Liver Pâte
Plum & Port Jelly.

In general , I loved the “softer “ preparations , like the flathead mortadella and the coral trout head terrine .

Salt & Vinegar line caught Blue Mackerel encourages dipping with Fiore Sourdough and cultured butter , the salted mackerel itself is a burst of freshness .

My favourite course was perhaps not as technical as some of the others but beautifully clean and focus . The hood of Corner Inlet calamari is lightly set on chargrill and served as noodles , along with a nduja made of yellowfin tuna . The Nduja has just the right amount of heat and the calamari provides perfect structured texture .

Coral trout has the rainbow gleam of immaculately cooked fish , served alongside cruciferous vegetables, kumquat and Vadouvan sauce .

Aged tuna and swordfish are rolled in nori and mimic lamb loin, served with mushroom, smoked potato and green garlic, this dish smells and tastes of a beef or lamb course .

Pre dessert is a cracker , 5 sorbets of various native fruits , acidity and floral notes abound . Particularly like the Lemon Aspen and Quandong .

Custard tart is a great finale, made with milk rather than cream , this utilises plenty of vanilla and nutmeg . A classic ! Less

🥚Dashi Omelet with a Hidden Egg Yolk🥚

【StoreName、店家名稱、가게 이름】
Gettō
月盜
겟토

【Place、地方、장소】
1F, Eastern Semba Bldg, 1-4-10 Tokuicho, Chuo-ku, Osaka, Japan
大阪府大阪市中央區德井町1-4-10 イースタン船場大樓1F
오사카시 주오구 도쿠이초 1-4-10 이스턴 센바 빌딩 1층

【Menu、選單、메뉴】
Signature Dashi Omelet & Simmered Beef Set ¥1,000 (incl. tax)
招牌高湯玉子燒＆牛肉燉煮定食 ¥1,000（含稅）
명물! 계란말이와 소고기 시구레니 정식 ¥1,000(세금 포함)

【Other Details、其他詳細資訊、기타 상세 정보】
Today we’re introducing “Gettō,” a popular spot in Osaka!
Their signature lunch set features a fluffy dashi omelet with a soft-boiled egg yolk that oozes out when cut—an absolute must-try!
The delicate dashi flavor and rich yolk make a perfect match, and it goes perfectly with rice.
With side dishes, sashimi, and miso soup included, it's an incredible value at just ¥1,000. A must for your Osaka lunch plans!
今天要介紹的是位於大阪的人氣餐廳「Gettō（月盜）」！
招牌午餐使用半熟蛋黃，切開時蛋液緩緩流出，視覺與味覺都超滿足！
淡雅的高湯香氣與濃郁蛋黃完美結合，白飯一口接一口停不下來。
還附有小菜、生魚片和味噌湯，只要1,000日圓，CP值超高！來大阪一定要吃吃看！
오늘 소개할 곳은 오사카에 위치한 인기 맛집 ‘겟토(Gettō / 月盗)’입니다!
대표 메뉴는 반숙 노른자가 안에서 흘러나오는 일본식 계란말이로, 점심시간에 특히 인기!
은은한 다시 향과 진한 노른자의 조화는 밥을 부르는 맛이에요.
작은 반찬, 사시미, 된장국까지 포함해서 단 1,000엔! 오사카 점심으로 꼭 가보세요!

#savorjapan
#japanesefood #japantrip #osakafood #osaka #egg
#日本料理 #日本旅遊 #大阪美食 #大阪 #雞蛋
#일본음식 #일본여행 #오사카맛집 #오사카 #계란 Less

Tabelog 4.65 🥇

Being ranked as the no.1 sushi restaurant in Japan, the owner chef, Sugita San, is currently the most recognized sushi chef globally. The experience commenced with 7-8 types of tsumami, followed by another 5-6 types for add on at an additional cost. Without a shadow of a doubt, the ankimo sourced from Yoichi was seasoned beautifully, striking a perfect balance between salinity and sweetness. It’s always been served with a glass of Aramasa [新政] Kijoshu [貴釀酒] called Hinotori [陽乃鳥] ever since the sake was released more than 10 years ago. Other traditional tsumamis like tako, tachiuo, katsuo and chawanmushi were all spot on in terms of texture and flavor. Sugita’s nigiri session began with the signature kohada which needs no introduction. My favourites were actually the shima ebi, chutoro and shime saba.
⁡
Sugita’s counter is not small – sometimes it can accommodate up to 9 patrons. Nonetheless, Sugita San’s shari was extremely consistent in terms of texture, size and temperature. It was also seasoned perfectly, making it a good fit for different types of neta! His precision, intuition and skills are beyond imagination!⁣
⁣
Reservation is relatively easy when compared to other top notch sushi restaurants (at least you don’t have to plan 1 year in advance!).⁣
⁡
-—————
⚖️ Budget: 50,000 yen Less

Here’s another #MiamiSpice spot to add to your list: @umacantinaperuanamiami in North Miami Beach is offering a $35 lunch and a $60 three course dinner. If you love Peruvian, you’ll love this place! Miami Spice runs through September 30 — where are you headed next? 😋

📍16395 Biscayne Blvd, North Miami Beach, FL 33160
#AlwaysHungryMel #Peruvian #MiamiEats #NorthMiami #MiamiRestaurants #MiamiFinds Less

.
【あそび】

“あそび”という名の個性

埼玉県に暖簾を掲げる、どこか遊び心を感じる名前のうどん店『あそび』。そのネーミング通り、ここで味わえるうどんには、ルールに縛られない自由な構成と発想が宿っている。素材や地域性を飛び越え、まるで“うどんで遊ぶ”かのような提案が並ぶ。

例えば「濃厚背脂燕三条系 肉うどん」。新潟ラーメンの代表格・燕三条系の背脂たっぷりラーメンと、埼玉地場のしっかりコシのある武蔵野うどんを掛け合わせた、まさに地域をまたぐ一杯だ。甘みを感じさせるほどの背脂に、醤油ベースのつゆが重なり、強い輪郭を持ちながらも飲み口は意外と軽快。海苔やほうれん草といったラーメン的要素も顔を出し、ニンニクを添えることで味の立体感が一段増す。

一方で「肉汁うどん」は、より埼玉らしさを感じさせる構成。ただし、ここでもあそびは忘れない。ひと口目から燻香がふわりと広がり、香りのインパクトでしっかりと個性を主張。分厚くカットされた豚肉がたっぷりと沈み、つけ汁は塩気も強めで力強い輪郭。香り・肉・塩味、それぞれがしっかりと立ち上がり、満足感の高い構成になっている。

二つの看板商品に共通するのは、“遊んでいるようで、ちゃんと着地している”という感覚。無軌道な冒険ではなく、うどんという枠の中で生まれる確かな個性。定番を求めて行く店ではないかもしれないが、ちょっとした驚きと楽しさを求めるなら、立ち寄ってみる価値はある。
ご馳走様でした。

#うどん #うどん屋 #埼玉グルメ #埼玉 #肉うどん Less

Part one of a superb meal @addisonrestaurant

#addison #williambradley #sandiego #threestars #michelinguide

Tepache welcome drink.
Sake cured kanpachi, nori meringue, wasabi.
Garden greens, feta cheese, tomato, olive.
Spanish anchovy, potato, arugula, Meyer lemon.
Chicken liver churro, cinnamon sugar.
Tuna covered with Iberico ham, tomato, watermelon foam.
Uni, shellfish chawanmushi, broccoli, bok choy, celtuce.
Regiis Ova caviar, Koshihikari rice, sesame, apple wood smoked sabayon. Less

🌈𝗔 𝗵𝗲𝗮𝗿𝘁𝗳𝗲𝗹𝘁 𝗺𝗲𝗮𝗹 𝗹𝗲𝗱 𝗯𝘆 𝘄𝗮𝗿𝗺𝘁𝗵 𝗮𝗻𝗱 𝗰𝗿𝗲𝗮𝘁𝗶𝘃𝗶𝘁𝘆
💫笑顔と安心感に包まれるひととき
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼

📍┆DEN · 傳
🗼┆Gaienmae · 外苑前
👩🏻‍🍳┆Japanese Fusion · 創作料理
🏷┆#傳 by @zaiyuhasegawa
💰┆¥30,000~¥35,000🌛
🚉┆Gaienmae · 外苑前駅 (Exit 3)🚶🏽‍♀️9min
👣┆Smart Casual · スマートカジュアル
📅┆Book via Phone · 2ヶ月前から電話予約
✍️┆Food: 𝖤𝗑𝖼𝖾𝗉𝗍𝗂𝗈𝗇𝖺𝗅 · Vibe: 𝖶𝖾𝗅𝖼𝗈𝗆𝗂𝗇𝗀 · Price: ¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼

The globally renowned “DEN” has repeatedly been featured on @theworlds50best restaurants and awarded 2 @michelinguide stars🌟

It can be difficult to secure a reservation given their international acclaim, but it’s worth trying - be sure to call between 12PM and 5PM, two months before your intended visit📞

【Omakase Dinner】

↳ 🌈10 Courses (¥25,000~ / person)

Even after visiting over a dozen times, we’re still blown away by the lineup at “DEN” - start to finish, it never fails to impress🫶

Our latest visit featured some of my favourite summer ingredients, including sweet corn, watermelon and tomatoes🌻

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼

ミシュラン2つ星を連続で獲得し、「Asia’s 50 Best Restaurants」で過去に1位にも輝いた、世界中から注目を集める「傳」🌟

「生産者さんたちの思いを料理を通して傳えるメッセンジャー」という、素敵なコンセプトのお店です🕊

インバウンド需要の再開以降、さらに予約困難になっていますが、空きがある場合は2か月先まで、12時から17時の間に予約を受け付けているそうです🤳

【おまかせディナー】

↳ 🌈 10品のコース（¥25,000〜 / 名）

何度伺っても、毎回感動する大好きな「傳」✨

個人的には、夏の食材（特に玉蜀黍・枝豆・桃）が大好物なので、今回のラインナップは特に楽しみにしていました🌻

カバー写真は、この時期の名物「とうもろこしの土鍋ご飯」🥹

お替わりは、まるで町中華のチャーハンのようなビジュアル🙈

デザートには、サプライズで桃のデザートまで出してくださり、いつもながらの素敵なおもてなしに心から感謝しています💓

①, ②, ③, ④ 🌽とうもろこしの土鍋ご飯

⑤ 🥗畑の様子

⑥ 🍗カレーの傳タッキー

⑦ 🦆フォアグラの味噌漬け・スモモ

⑧ 🍆焼き茄子とオクラのお浸し

⑨ 🫛枝豆豆腐の擦り流し

⑩ 🐟ハマダイのお造り

⑪ 🐷豚の肩ロース・ロケットピーマン

⑫ 🥣ハタ・ハナビラタケ・冬瓜のお椀

⑬ 🥭マンゴー・パッションフルーツ・バジルシード

⑭ 🍑桃・ヨーグルトアイス

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼
#tokyohalfie_DEN #tokyohalfie_傳 Less

Kebapçı Halil Usta - Gaziantep (Turkey)

It would be impossible to write about Gaziantep’s food and not mention its kebab scene.

They can be found all over town and are a longstanding cornerstone of the city’s culinary heritage, deeply connected with its privileged location on the ancient Silk Road, which made it an important hub for spice exchange.

The city supposedly had more than 30 different kinds of kebabs. And one of the most famous establishments specializing in these meaty skewers is @kebapcihalilusta.

I went to Halil Usta looking for one specific variation, the Kusleme kebab. Cooked over charcoal, the Kusleme is a lean part of the lamb near the backbone. It is considered a more expensive and noble cut as there are only two pieces that come from each animal.

The kebabs were served in thick pieces, all of which were juicy and packed with a distinctive meaty flavor. It was served with a fresh salad that seemed to be one of the house’s specialties and that complimented the kebab really well, alongside a fresh serving of bread and a glass of ayran.

(Versão em Português nos comentários) Less

So fun to be back in the kitchen again, especially for a good cause. The entire proceeds of S$10k went to the Down Syndrome Association Singapore.

Three senior chefs (me included), along with chef Han LG, were roped in to present a menu of Hakka, Cantonese and Hainanese delights. The intention was to showcase to a younger audience the classic as well as nearly-forgotten recipes of these cuisines.

I had a great time mingling with chefs less than half my age—it opened my eyes to how their generation understood food and cooking.
#sgrestaurant #sgfoodie #sgfoodporn #sgfoodpic #sgfoodlover #sgfoodstagram #cookingforacause #eat #food #foodlover #foodgasm #foodies #foodforlife #foodgasm #foodstagram Less