Foodle

An evening full of emotions, extraordinary dishes and great hosts. @tohrunakamura combines japanese influences with german craftsmanship like no other!
Thank you very much lovely „Tohru in der Schreiberei“ team for another unforgettable experience & again congratulations to receive the presticious ⭐️⭐️⭐️!
Love goes out to you all!
🫶🙏❤️😘

Ein Abend voller Emotionen, außergewöhnlichen Gerichten & grossartigen Gastgebern.
Tohru Nakamura verbindet wie kein Zweiter japanische Einflüsse mit deutschem Handwerk!
HERZlichsten Dank liebes „Tohru in der Schreiberei“ Team für ein weiteres, unvergessliches Erlebnis.
🫶🙏❤️😘
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Tohru in der Schreiberei - ⭐️⭐️⭐️
Munich, Germany
#miguelontour #mcculinarylife #youdinner #youdie #tohru #schreiberei #munich Less

Chef Hidemichi Seki spent a year explore the ingredients in Malaysia before opening @kkualalumpur. Quite a few dishes stood out during the night starting with the first signature dish - Tumeric Buds Porridge cooked in niebana style with white clam stock. Not only was the use of tumeric buds in lieu of mountain vegetables unique, but starting the meal with a hot dish instead of the usual progression from cold to hot was also intriguing. The salad of Vegetables & Herbs was fantastic - we were instructed not to mix it but instead eat from top to bottom so we can taste the salad with 2 different dressing (gooseberry miso and dill vinegar). The clean taste of the Guinea Fowl Soup with fish maw was impressive, as was the Oyster ice cream served in a rice cracker oyster shell. I learned that the Corn dish is a crowd pleaser and for good reason - every kernel had been meticulously hand-peeled to enhance its sweetness and the combination with century egg was a surprising hit. The finale with the gorgeous Nasi Ulam was definitely a highlight and the pairing with the duck soup was simply perfection. For desserts, we were in the good hands of pastry chef Elwyn Boyles who has led the pastry team for Thomas Keller’s restaurants and shaped the pastry program for Daniel Calvert at Sezanne. Both of the desserts we tried were well-balanced with a depth of flavors. And finally, the night concluded with a box of Mignardises with a variety of fun creations including a Nasi Lemak bon bon! Thank you chefs and team for the wonderful first night in Kuala Lumpur.

Our meal in pictures:

Turmeric Buds Porridge
Fig, Macadamia, Tofu
Vegetables and Herbs, Chicken Liver, Gooseberries
Guinea Fowl Soup
Abalone Soba
Coral Lobster
Eel
Oyster and Mushroom Cracker
Squid
Tiger Grouper
Tachiuo
Corn
Patin and Gao Tou Yu Tempura
Nasi Ulam, Duck Jibuni
Iced Cucumber, Green Apple, Wen Shan Bao Zhong
Gula Kabung, Pine Nuts, Shoyu Syrup, Soy Milk Bubbles
Mignardises

See more about my dining experience in my reel 👉🏻
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圭 K
Kuala Lumpur, Malaysia
#supermelMalaysia Less

ENVIRONMENT-FIELD -PRIA
Trout ,spring juice and yeast
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Tremendous stuff at Spain’s newest three star @casamarcial_ Casa Marcial. A truly memorable meal at a restaurant that I will be hurrying back to. Highly recommended.
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Michelin Guide - ⭐️⭐️⭐️🍀
La Liste - 94.50
W50B -
Best Chef Awards -
OAD - 31
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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

#寅ノすみか
#難波
去年オープンしてからずっと行列天ぷらのお店
今回は海老好き必見海老三昧定食1.400円を注文
天ぷらは亭主自ら1つ1つ揚げたての熱々を提供
素材のポーションは大きくケチケチしないサイズ感
とにかく茄子がでかい顎関節症泣かせの嬉しい悲鳴
舞茸も1パックの半分はあるんじゃないかな？
火が通ってもみずみずしさ滴る凄い食べ応え
噛んだ瞬間ブリッとした弾力の海老が主張
サクッと音が鳴る揚げたてならではの醍醐味
辛すぎない明太子とご飯は永遠に食べれループ
おかわり自由！これだけで元取れる神仕様
重たくなりがち天ぷら定食なのに不思議とペロリ
定食は6種類から選択で単品追加オーダーもOK
これは流行っちゃう年齢層幅広くヒット
店前をよく通るも並んでない時間がない行列大人気店
効率的な役割分担の極み男女が切り盛り
20250725
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🍤海老三昧定食 1.400円🍤
・天ぷら
(海老3尾、キス、舞茸、和だし大根、茄子)
・ご飯
・お味噌汁
・明太子
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@tora_no_sumika
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天ぷら定食専門 寅ノすみか
大阪市浪速区難波中2-6-1 寿ビル 1F
📞
営業時間
ランチ 11:00～15:00
ディナー 17:00～21:00
定休日 火曜日と第3水曜日 Less

Tomato ravioli, crispy guanciale (tasting portion). Recently at most beloved ”Le George“ at the Four Seasons George V in Paris.
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#ravioli #guanciale @chefsimonezanoni @fsgeorgevparis @fourseasons #troisetoiles_paris #threemichelinstars
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less