Foodle

Miami Spice is one of my favorite times of the year because it’s the perfect excuse to try restaurants that might usually be out of budget, all at a great value! We checked out @casadonnamiami and tried their $60 Miami Spice dinner menu — and the portions did not disappoint 😋
📍1737 N Bayshore Dr, Miami, FL 33132

Miami Spice ends on September 30, visit miamispice.com for other participating restaurants. Plus: scan the back of your Miami Spice menu to donate to @camillus_house and make every meal count. @visitmiami #MiamiSpice #MiamiEats #MiamiRestaurants #MiamiSpiceMonth, #FindYourMiami, #VisitMiamiPartner #AlwaysHungryMel Less

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【金剛苑】
予約の取れない、キタナシュラン焼肉。

江戸川区の住宅街にひっそりと佇む、隠れた焼肉店『金剛苑』。外観は決して洒落たものではなく、時代を感じさせる昭和の香りが漂う、いわゆる“キタナシュラン”系。しかし、この店の真価はそんな見た目に惑わされてはいけない。創業から50年以上、焼肉好きの舌を唸らせてきた名店なのです。

この店のご主人、実は元鮨職人という異色の経歴の持ち主。その影響なのか、寿司桶で提供される「ホルモン」の盛り付けが特徴的。もはやこの寿司桶は、寿司のための道具ではなくホルモンのためにあったのでは？と思わせるほどの圧巻のビジュアル。鮮やかに輝くミノ、小袋、ホルモン、レバー、ハツが整然と並び、その姿は寿司職人の美的感覚が焼肉の世界に投影されたかのよう。視覚から味覚へとつながる期待感が、寿司桶の中にぎゅっと詰まっています。

「ハラミ」を一口噛めば、その柔らかさに驚かされる。しっかりとした肉の繊維を感じながらも、口の中でホロリと崩れる。脂の甘みがじわっと広がり、酢タレがその旨味をさらに引き立てる。

「タン」は一本使いで提供され、部位ごとに異なる食感が楽しめる。タン元の柔らかさと、タン先のコリっとした歯応え。その両方を楽しめるのは、まさに職人技のなせる業。

そして「ロース」と「カルビ」。この2品にはしっかりとニンニクが効いており、ガツンとしたパンチ力が特徴。濃厚なタレに絡んだ肉と、ニンニクの香ばしさが絶妙にマッチしており、食欲を一気に加速させる。これぞご飯泥棒。タレとネギをたっぷり絡めてご飯の上に乗せれば、それだけで無限に白米が進むことでしょう。ダイエット中につき、白飯を我慢するのが必死でした。笑

店内は12席のみのこぢんまりとした空間で、完全予約制。1日1組限定で、店主一人で切り盛りしているため、その分料理のクオリティにブレがない。外観の古さや雑多な雰囲気も、この店の魅力の一部。焼肉の本質に迫る“味”だけで勝負するこのスタイルは、まさに本物の証です。ご馳走様でした。

#東京グルメ #焼肉 #焼肉屋 #金剛苑 #ミトミえもん #江戸川 Less

Part two @addisonrestaurant

Vinegar chips, burnt onion dip, pickled cucumber, dill.
Kinmedai, crab consommé, turnips.
Aji tempura, clam butter, avocado cream, pickled onion.
Sourdough, goat milk butter, brown honey butter.
Quail egg drop soup, silken tofu, shiitake.
Cantonese style quail, yu choy, liver terrine, grilled heart, five spice jus.
Olive wagyu, yuzu kosho, soy reduction, Kinuta maki.
Yuzu custard, kiwi, matcha.
Berry beet tartlet, vanilla, verjus.
Crispy milk, passion fruit.
Ginger tart, koji, coffee, miso caramel.
Champurrado, bitter orange, coriander, cinnamon. Less

🎁𝗔 𝗹𝘂𝘅𝘂𝗿𝗶𝗼𝘂𝘀 𝗴𝗶𝗳𝘁-𝘄𝗼𝗿𝘁𝗵𝘆 𝗰𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗰𝘂𝗯𝗲
🤍北海道ミルクとガナッシュが重なる贅沢なショコラスイーツ

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼
📍┆BRANCHÉ CHOCOLAT
🛍️┆Takeout お取り寄せ
🍰 ┆Cake · ケーキ
🏷️┆@branche_chocolat #BRANCHÉCHOCOLAT
💰┆¥4,000~¥6,000📦
📅┆Order Online · オンライン予約
✍️┆Food: · Packaging: · Price ¥¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼
If you’re looking for an edible gift, “BRANCHÉ CHOCOLAT” is the perfect choice✨

Packaged in a stunning box, it’s produced by Chef @rikuyakushijin of @unis.anniversary and foodie influencer @nikuterrorist👨🏻‍🍳

【White Chocolate Carré au Chocolat】 (¥6,580)

I had the pleasure of trying the “White Chocolate” variation, made with milk from grass-fed cows at Asunaro Farm in Tokachi, Hokkaido🐄

Each cube is made up of rich white ganache, milk chocolate, and a brownie layer🥛

You can order these cakes online from their website - they arrive frozen, so be sure to defrost them in the fridge for at least 8 hours❄️

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼
「unis」の @rikuyakushijin シェフとフーディーインフルエンサー @nikuterrorist さんが共同プロデュースした話題のスイーツ「BRANCHÉ CHOCOLAT」💖

上質なチョコレートと素材を重ねて仕立てた、四角いフォルムのガトーショコラ「カレ・オ・ショコラ」は、贈り物にもぴったりな至福のスイーツです🕊️

【至極のカレ・オ・ショコラ】 (¥6,580)

今回頂いたのは、白い「至極のカレ・オ・ショコラ」🐻‍❄️

スイーツのベースには、北海道十勝の「あすなろファーミング」のグラスフェッド牛乳が使用されています🍼

ホワイトガナッシュ、ミルクチョコレート、しっとり仕上げたブラウニーが層になっており、カットするとホワイトとブラウンの美しい断面が現れます🤎

スイーツはオンラインで購入可能で、冷凍状態で届くため、冷蔵庫で8時間以上の解凍がおすすめです🧊

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼
#tokyohalfie_cakes #tokyohalfie_ケーキ #tokyohalfie_takeout #tokyohalfie_テイクアウト #gifted Less

Metanet Lokantasi - Gaziantep (Turkey)

It is early morning in Gaziantep. And as a new day begins, locals head to their favorite joint for a hot bowl of Beyran, a local lamb soup that is a staple in the Antepli breakfast culture. As for myself, I decided to try the dish at the famous @metanetlokantasi.

At the back of the shop, fresh bread was being baked, emanating in the air its characteristic aroma. The bread was thoughtfully thick, allowing it to soak up all of the broth.

But enough with the bread and let me get back to the central figure here. The Usta, or master if you will, expertly prepared each metal bowl by pressing together a mix of pre-cooked shredded lamb meat, rice and lamb fat, which in my personal opinion is the real key that makes the dish so special.

The bowl was then cooked over a jet flame for a few seconds, just enough for the ingredients to mesh. Additional spices were added, including garlic and chilli powder, as well a bit of the lamb broth.

The beyran was then quickly served, still pipping hot and requiring attention from the customers not to burn themselves.

The soup had a porridge-like consistency due to the rice. It was rich and comforting, with a gentle spicy touch. The melted fat connected the whole thing, and the strands of lamb were tender and abundant.

I could easily take down a bowl of beyran at any time, but have to admit that I cannot think of a better food to get the day ahead started.

(Versão em Português nos comentários) Less

Part 2/2
On my way to Potong, I stumbled and badly hurt my ankle (only later I learned it was a fracture). But a seat at the vaunted restaurant was too good to pass up, so I strutted in looking as cool as I could.

The mere sight of the exterior and interior of the 120-year-old building already scored top marks. Every antique piece or memorabilia seemed to burst with a story to tell—and the service staff did a wonderful job articulating it.

Eating at Potong was like seeing the evolution of Chinese cuisine in Thailand in real time. Flavours were infused with essence of the adopted country. Sometimes it took a while to fathom the dish; but when it eventually came, the combinations strike you with electric clarity. Guess that is the story of all diasporic cuisine.

Chef Pam was a fantastic host; she juggled kitchen leadership, socialising, and overseeing the entire operation without a single hair out of place.
#michelin1star #michelinstarred #asias50bestrestaurants #bkkeats #bkkrestaurant #bkkfoodie #eat #foodie #foodies #foodiesofinstagram #foodgasm #foodporn #foodpics Less

It’s always a great pleasure for so many years. Especially when there’s a delicious stew!
😂❤️😘🫶

Seit so vielen Jahren immer ein großes Vergnügen.
Vor allen Dingen, wenn es einen leckeren Eintopf gibt!
😂❤️😘🫶
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Maibeck
Cologne, Germany
#miguelontour #mcculinarylife #youdinner
#youdie #maibeck Less

A tribute to the ocean and its beautiful bounty at the collaboration between @sushifujimoto and 2* @noihongkong! The menu showcased the best of seafood through the unique combination of Japanese edomae sushi and contemporary Italian cuisine. We started the meal with tasty appetizers such as the Hokkaido uni bomb jelly and ikura tart. Then we embarked on a nigiri journey - standout pieces included the Sicilian red prawn and the shima aji with finishing touches from Noi. The mains featured signature dishes from Noi before culminating with desserts from both restaurants.

The menu:

Starters
- Hoshi Karei
- Hokkaido Uni Bomb Jelly
- Nishimera Trout Ikura
- Topinambour Pancake

Sushi Course
- Akami
- Torotaku
- Shiro Ika
- Hokkaido Uni
- Sicilian Red Prawns
- Shima Aji

Main Courses
- Brittany Blue Lobster, Hokkaido Pumpkin & ‘Nduja Calabrese
- Pasta alla chitarra, Ebisu Oyster & Vin Jaune
- Akamutsu Risotto
- Kanpyo Roll

Desserts
- “Kaviari” Kristal Caviar, Dewazakura Sake Gelato
- Classic Tamago
- Okinawa Brown Sugar Tamago
- Scottish Whiskey Gum
- Lemon Tart
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Sushi Fujimoto x Noi
Central, Hong Kong
#supermelHK #supermelCentral Less

Hiro Nagoya
2022.11 lunch
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知多牛シャトーブリアンと キャビアの海苔巻き
Chita beef chateaubriand and caviar wrapped by seaweed
オーストラリアのラムチョップ
Australian lamb chop
知多牛丼
Chita beef donburi
知多牛ヘレのカレーライス
Chita beef fillet curry rice
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「Hiro Nagoya」is an invitation‑only, private‑space yakiniku restaurant west of Nagoya Castle, where owner-chef Hiro personally selects and grills top-quality Aichi‑brand beef in a personalized omakase course, all delivered with warm, engaging hospitality. The menu features various meticulously selected cuts, with particular attention to red meat. Some indulgent offerings include luxurious chateaubriand combined with caviar — all presented with exceptional care and creativity. With foundational experience in California at the famous Los Angeles yakiniku restaurant「Totoraku」(#vinfox_totoraku) enriching both his technique and menu design, the restaurant offers a refined culinary immersion that seamlessly blends artisanal gourmet grilling, superb ingredient curation, and engaging chef‑driven storytelling—within an intimate, members‑only atmosphere built on exclusivity, reputation, and unforgettable experiences
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#vinfox_hironagoya #hironagoya #名古屋 #nagoya #tabelog #食べログ #食べログ高評価 #紹介制 #予約困難店 #予約困難 #yakiniku #知多牛 #焼肉 #wagyu #nagoyafood #nagoyatravel #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less