Foodle

Today, we had a tasting of both wild and farmed eel.The wild eel was sourced from Aomori and Hamana Lake, allowing us to compare three different types.The flavor and aroma of the wild eel varied significantly depending on the individual, and today’s was particularly light and rich in taste.That said, the farmed eel was also incredibly delicious, making it hard to choose between the two.There’s always a joke about finding fishing hooks in the grilled liver of the wild eel, but today, we actually found one, proving the authenticity of the wild catch! (laughs)It seems the chef's foot surgery has been postponed, which is great news as it means I can visit again, but I hope he doesn’t push himself too hard since he’s not fully recovered yet.I plan to come back around autumn. Less

Our penultimate stop on the Northern Italy tour brought us to @largineavenco L’Argine a Vencò, tucked away amongst the vineyards of Friuli Venezia Giulia, close to the Slovenian border. It’s the kind of destination you’d probably never stumble across by chance, but one that’s well worth seeking out.

Chef @antoniaklugmann Antonia Klugmann has created one of Italy’s most distinctive dining experiences, with a cuisine deeply rooted in the surrounding landscape. Wild herbs, vegetables, woodland ingredients and produce from the nearby vineyards all feature prominently, resulting in dishes that are elegant, thoughtful and unmistakably connected to their environment.

As our final lunch of the tour, it provided a wonderful opportunity to slow the pace after an incredible week. Relaxed, unpretentious service, beautiful local wines, and a style of cooking that celebrates place above all else made for a memorable afternoon before one last spectacular dinner awaited us that evening.
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Michelin Guide – ⭐️
Best Chef Awards – 🔪🔪
W50B – ‘Discovery’
La Liste – 87.0
OAD - 106
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#achefabroad #michelinstar #friuliveneziagiulia #collio #finedining Less

This is a yakitori restaurant located in Hiroshima City, known for its excellent reputation and even selected as one of the top 100 restaurants. I made a reservation in advance for a holiday evening.I was able to secure a reservation for 8:30 PM. At this time, I could have chosen the omakase option for skewers only, but I wanted a hearty meal, so I opted for the standard course.The price was JPY 11,000.The course included:- Zuri and chicken breast sashimi- Chicken breast tataki- Chicken thigh tataki- Chawanmushi (savory egg custard)Skewers:- Furisode- Soriresu- Harami- Shiitake- Seikan- Mini tomatoes- Snap peas- Heart- Bonjiri- Raisin bread- Oyakodon (chicken and egg rice bowl)I might have had more skewers since I was a bit tipsy. I also remember having dessert.The chicken used here is Nagoya Cochin and Omi jidori.The Furisode and Soriresu are served in a style that allows you to enjoy both the meat and skin, and they are grilled to a nice crisp, which left a great impression. The flavor was outstanding.The portion size of each skewer was generous, so there weren't too many skewers served. Because of this, most of the skewers were standard types, with no rare cuts. Although, I did get to try Soriresu.The Seikan was rich and incredibly delicious. The shiitake mushrooms were so juicy that I couldn't help but laugh. Perhaps it's the quality of the shiitake used or the skill of the grill master, but the moment I bit into it, shiitake juice just flowed out.It seems they source both the chicken and vegetables directly from farmers. They are very particular about their ingredients, which is why everything tastes so good.It was a great meal. Less

寿司天ぷら 明⁣
難波心斎橋⁣
毎朝市場から仕入れ新鮮で美味しい海鮮居酒屋⁣
トップはお店自慢の推しメニューが勢揃い⁣
海鮮こぼれ寿司は鮪といくらが大盤振る舞い⁣
いくら弾ける塩味絶妙思わず頬が緩む贅沢な味⁣
天ぷら盛合わせは一品一品が大ぶりで食べ応え⁣
薄衣で素材の旨みを引き立てる絶妙な揚げ加減⁣
サーモンのレア天は衣サクッと中はしっとり⁣
タルタルに脂の甘みが口いっぱい広がり最高！⁣
〆はサーモンといくらの親子共演の卵かけご飯⁣
葱.鰹節.海苔の刺し味が旨み更に引き立てる背徳飯⁣
見た目から心掴まれる豪快メニューが勢揃い⁣
寿司は赤酢を使用一貫110円〜とリーズナボー⁣
お手頃価格で楽しめる食べ放題プランも人気⁣
思わずパシャリたくなるインパクト大なお料理⁣
旨さの中に遊び心織り交ぜ五感を魅了するお店⁣
⁡爽やかで気さくなイケメン亭主が切り盛り⁣
20260716⁣
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🐟本日のメニュー🐟⁣
・明の海鮮ユッケ1.150円⁣
・天ぷらおまかせ5種盛合せ930円⁣
・海鮮こぼれ寿司1.980円⁣
・サーモンレア天1.280円⁣
・特上にぎり七巻1.180円⁣
・サーモン親子の卵かけご飯1.350円⁣
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@sushi.tempura.akira⁣
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寿司天ぷら 明　難波心斎橋店⁣
大阪市中央区千日前1-5-16⁣
南地ビル1F⁣
📞06-6212-5850⁣
営業時間12:00〜23:30⁣
(L.O料理22:30/ドリンク23:00)⁣
定休日 不定休⁣
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難波グルメ⁣
難波居酒屋⁣
心斎橋グルメ⁣
大阪グルメ Less

If you want to savor Sakakiyama beef, a pride of Hiroshima and indeed of Japan, this is the place to go. It remains popular, but thankfully, I didn’t have to make a reservation too far in advance. I usually aim for the days when they serve fresh cuts, and I was lucky this time, especially with the Golden Week approaching. I’m grateful for my good fortune with food and meat.The raw meat dishes are, of course, exceptional. The seasoning tends to be on the sweeter and richer side, so I think those who want to enjoy the ingredients might appreciate having them served separately.In the first half of the meal, Japanese sake paired wonderfully, and once we moved on to grilling, the red wine was also a great match. More than anything, the rice was outstanding.I was surprised to find that the tongue was actually heart here. It was crispy and juicy.Another highlight was the addition of a lovely female staff member. With a handsome owner and beautiful staff, it’s like giving a demon a metal rod—truly a winning combination.Visually pleasing and delicious! Less

五目ソバ 半チャーハンセット / Gomoku Soba Han Cha-han Set / Saikōtei — Takanawa, Tokyo

Gomoku Soba contains shio based soup and medium thin low hydration noodles. Toppings include pork chashu, shrimp, squid, shiitake, boiled egg, fish cakes and snap peas. Half-size fried rice on the size.

Saikōtei is an old school family-run Cantonese style restaurant, operating in the same location for around 60 years. According to regular customers, the flavors of the dishes haven't changed in decades. 29 seats. Open since 1964. Less