Foodle

🍝𝗠𝗲𝗴𝗿𝗶𝘃𝗮’𝘀 𝗻𝗲𝘄𝗹𝘆 𝗼𝗽𝗲𝗻𝗲𝗱 𝘀𝗶𝘀𝘁𝗲𝗿 𝗿𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁
🍴メグリヴァ監修イタリアンが西麻布に今月オープン
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼
📍┆Minariva (ミナリヴァ)
🗼┆Nishiazabu · 西麻布
🍝┆Italian · イタリアン
🏷┆@minariva.nishiazabu #minariva
💰┆¥15,000~¥20,000🌛
🚉┆Roppongi 六本木 (Exit 2)🚶🏽‍♀️12min
👣┆Casual · カジュアル
📅┆Introduction Only · 紹介制 LINE予約
✍️┆Food: 𝖤𝗑𝖼𝖾𝗅𝗅𝖾𝗇𝗍 · Vibe: 𝖲𝗅𝖾𝖾𝗄 · Price: ¥¥¥

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼
Produced by the hard-to-book @megriva.tokyo, “Minariva” quietly opened in Nishiazabu this month🎉

Like the original, it’s introduction-only and comes with a few house rules: all orders must be placed at the beginning, with a minimum of five dishes and one bottle of wine per party🍷

A personal highlight was the iconic “Lemon Garlic Butter Cheese” spaghetti - just as rich and addictive as its parent store🧄

The menu includes both their iconic dishes and new creations by the two chefs - like the conger fritter with sea urchin cream and caviar✨

Still so much to try; already looking forward to our next visit!🇮🇹

① 🍋Lemon, Garlic, Butter & Cheese (¥2,300)
② 🐟Conger Fritter, Sea Urchin Cream (¥4,000)
③ 🥩Amami Beef Sirloin Tagliata (¥2,600)
④ 🦆Grilled Duck (¥4,500)
⑤ 🥭Mango & Passion Fruit Zabaione (¥2,000)
⑥ 🪑Interiors

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼
予約困難な @megriva.tokyo がプロデュースした「Minariva（ミナリヴァ）」が、今月西麻布にひっそりとオープン🤫

すでに数ヶ月先まで予約が埋まっているという人気ぶり🥂

注文は最初の一度きり、5品以上とワインボトル1本以上のオーダーが必須というスタイルも「Megriva」と同様🍷

看板メニューの「レモンにんにくバターチーズ」パスタは相変わらずの中毒性🙈

シェフ2人はフレンチ出身で、定番に加えてアレンジ料理も多数🧑‍🍳

穴子のフリットは、ウニクリームとキャビアを添えて頂きました💎

まだまだ気になるメニューがたくさんあるので、また必ず伺いたいお店です💓

① 🍋レモンにんにくバターチーズ (¥2,300)
② 🐟鱧フリット・雲丹クリーム・キャビア (¥4,000)
③ 🥩奄美マザービーフサーロインタリアータ (¥2,600)
④ 🦆鴨 (¥4,500)
⑤ 🥭マンゴーパッションザバイオーネ (¥2,000)
⑥ 🪑内装

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_nishiazabu #tokyohalfie_西麻布 #tokyohalfie_italian #tokyohalfie_イタリアン #gifted Less

Gulluoglu - Gaziantep (Turkey)

@gulluoglu is the OG baklava brand in Gaziantep. If I had to select one reason that made me visit the city, Gulluoglu would be it. Upon arriving at the shop, I was received by @muratgullu, who was kind enough to share his knowledge with me.

Mr Murat is the owner of the historic brand and part of the sixth generation of the family who pioneered the recipe of baklava in Turkey.

He proudly told me that, back in the 1800s, his family and that very same shop were dedicated to selling kebabs. However, one of his ancestors, during a pilgrimage to Mecca, noticed people selling the pastry in the cities of Aleppo and Damascus (which are now in Syrian territory, but back then were all part of the Ottoman empire). This gave him the business idea and once he came back to Antep, he started to slowly shift the family’s focus from kebabs to baklava.

Long story short, this generated a whirlwind effect on the whole city that ultimately made Gaziantep baklava what it is today, one generation at a time perfecting the craft and passing it on to the next one.

Mr Gullu did not charge me for the feast nor for the history lesson. While he enjoyed his kadayif, he pointed out the differences between each piece on my plate: The midye for example, was a baklava variation with kaymak stuffed inside its mussel-shaped form. Another interesting one was the dolama, which is cylindrically rolled and has more pistachios in its composition.

I was also taught how to use all my senses in the baklava-tasting process: Smelling the buttery notes that filled the nostrils, looking at the bottom of the pastry to see how shiny it was, hearing the elegant crunch once the first bite was taken and then finally tasting it on the palate once the tongue touched the dough.

During our conversation, a cart arrived straight from the factory, carrying a fresh batch of baklava. We instantly paused our chat to examine it in detail and taste it right out of the oven.

Meeting Mr Murat Gullu was one of the biggest joys of all my food journeys, and in our time together we shared much more than a table. I was told stories from a centenary tradition that he so proudly keeps alive. Less

Stepping into Samrub Samrub Thai was like entering an art gallery—you are assaulted by ideas, yet there are details so subtle you need time to feel their presence.

I was told the chef worked with local artists on many details of the restaurant—from decor to tableware—and collaborated with local farmers for supplies. Food-wise I loved the menu at first bite.

Chef Prin Polsuk delved into ancient cookbooks to reproduce heritage dishes using seasonal ingredients. Traditional cooking techniques combined with updated approaches to produce a rollercoaster of flavours—it was intriguing.

I was tickled by the current range of tableware themed on the female nipple—it was feminine without being salacious.

Worth coming back to check out their next menu.
#bkkrestaurant #bkkeats #bkkfoodie #bkkfoodies #eatstagram #eats #thairestaurant #food #foodlover #foodgasm #foodies #foodofinstagram #foodpics #foodporn #foodstagram Less

[KAGA, ISHIKAWA PREF. – When I arrive at @beniyamukayu, a traditional ryokan inn on the outskirts of Kaga, Ishikawa Prefecture, Sachiko Nakamichi leads me from the airy lounge to a quiet room where co-owner and husband, Kazunari, dressed in a traditional yukata kimono and black haori jacket, welcomes me with an abbreviated tea ceremony experience.

After a stroll through the garden, I experience the property’s spa treatment - a therapeutic massage, followed by a personalized herbal therapy based on traditional herbal medicine and a constitutional questionnaire determining the best herbs for a heated compress to soothe body and mind - before a kaiseki dinner of local specialties prepared by chef Hiroaki Kaku.

Yet beneath this luxurious and serene surface lies a more complex mission. Sachiko sees ryokan — both Beniya Mukayu in particular and Japan’s traditional inns as a whole — as a vessel for sustaining an entire cultural ecosystem.

“At ryokan, which are the heart of onsen towns, local residents, farmers, fishermen, sake brewers and artisans collaborate to create a culture where the entire area welcomes travelers,” says Sachiko, 66, of Japan’s traditional omotenashi. “We see it as our responsibility to pass these traditions to the next generation.”

As international hospitality chains expand across Japan at record pace, with recently opened properties including the country’s first Waldorf Astoria in Osaka and an outpost of the Banyan Tree brand in Kyoto, some of the country’s most resilient independent inns and restaurants are proving that a counterintuitive strategy can work: deepening local roots rather than abandoning them. This approach has caught the attention of UNESCO and the Relais & Chateaux hotel association.]

For my latest in @thejapantimes, I visit two properties that encapsulate the ethos behind the new partnership between @relaischateaux and @unesco.

Link to full article:
https://www.japantimes.co.jp/life/2025/08/16/travel/ryokan-unesco-relais-chateau-sustainability/

#relaischateaux #japantravel #beniyamukayu #melindajoeiseatinganddrinking Less

A fun night of laughter while digging into a whole crispy pigeon with my hands? Count me in! The collaboration between @chef_edmond of @shanghaiplus.wanchai and seasoned Chef Ye Guo Ping of @dragonsden.hk was a cross generational dialogue of Shanghainese and Cantonese flavors. The event also served as a sneak preview of Dragon’s Den, which will officially open in mid August and pays homage to Hong Kong’s golden era with retro Cantonese dishes. These comfort Chinese flavors were just what I needed after my Europe trip. Highlights of the night included the char siu, chilled spicy squid, double-boiled winter melon soup, crispy pigeon, sweet & sour pork with lychee, and crunchy fish maw with pork lard rice - the accompanying sweet and spicy sauce was so good we had to ask for extra!

The menu:

明哥靚叉燒、冰火魷魚
Ming’s Signature Char Siu & Spicy and Special Sauce Squid by @dragonsden.hk

酥炸臭豆腐
Fermented Crispy Tofu by @shanghaiplus.wanchai

小海葵冬瓜湯
Double-Boiled Floral Winter Melon Soup by @shanghaiplus.wanchai

脆皮乳鴿
Shanghai Plus Signature Crispy Pigeon by @shanghaiplus.wanchai

荔枝咕嚕肉
Sweet and Sour Pork with Lychee by @dragonsden.hk

玫瑰露狗仔鴨煲
Braised Duck with Rose Wine in Clay Pot by @dragonsden.hk

廿五年新會陳皮豉汁蒸本灣鷹鯧
Steamed Chinese Pomfret with Xinhui 25 Years Dried Tangerine Peel in Black Bean Sauce by @shanghaiplus.wanchai

尚海乾燒汁脆炸花膠伴豬油渣撈飯
Crunchy Fish Maw and Fried Pork Lard Rice Mixed with
House-Made Chili Bean Sauce and Sweet Rice Wine by @shanghaiplus.wanchai

七彩椰子啫喱糖
Rainbow Coconut Jelly by @dragonsden.hk

薑茶水中花
Silken Tofu Flower in Ginger Soup by @shanghaiplus.wanchai
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Shanghai Plus x Dragons’ Den
Wan Chai
#supermelHK #supermelWanChai Less

La Vagabonde
2025.04 dinner
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デザート — 八朔
Dessert — Hassaku
八朔・山羊乳ソルベ・山羊ヨーグルト
ヨーグルトチュイル・蓬フリット・蓬オイル
Hassaku citrus, goat yogurt, goat’s milk sorbet
Yogurt tuile・Fried yomogi・Yomogi oil

デザート — 2006
Dessert — 2006
2006年産ポートのアイス
2006 port wine ice cream

デザート — 紅ほっぺ
Dessert — Benihoppe
紅ほっぺ
フランボワーズグミ・ローズマリー香ギモーブ
カシスリキュールとフランボワーズソース・凍頂烏龍茶パウダー
Beni Hoppe strawberry
Raspberry gummy, rosemary-scented marshmallow
Cassis liqueur and raspberry sauce, Dong Ding oolong tea powder

茶菓子
Mignardises
カヌレ
ラム酒シロップ
Canelé
Rum syrup
桜のマカロン
桜クリーム・桜塩漬け
Sakura macaron
sakura cream, salted sakura blossom
エクレア
チョコレートムース・グリオットチェリー
Éclair
Chocolate mousse, griotte cherry
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Great to be back at「La Vagabonde (ラ・ヴァガボンド)」to experience chef-owner Ryūsuke Iwamoto’s (岩本龍介) unique aesthetic and sensibility. See you next time.
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#vinfox_lavagabonde #ラヴァガボンド #予約困難店 #予約困難 #紹介制 #食べログ #食べログ高評価 #frenchfood #frenchcuisine #フレンチ #フレンチ料理 #twomichelinstars #2michelinstars #michelin #michelinstar #michelinguide #名古屋 #nagoya #nagoyafood #nagoyatravel #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

@ciboph just turned 28—and marked the milestone with a delicious celebration at its Greenbelt 5 branch.

The beloved Italian restaurant, founded by the late chef Margarita Forés, brought together family, friends and long-time diners to honour over two decades of bringing fresh, home-style Italian cooking to Filipino tables.

Guests were among the first to try two limited-edition dishes by executive chef Jorge Mendez: the tubettoni alla nduja, a rich, spicy pasta, and the nduja pizza, topped with burrata and Calabrian sausage.

Also on the menu? Sweet seasonal pastries inspired by local flavours: turon bomboloni (banana cream custard and caramelised banana) and ube maritozzo (ube custard, cream, and coconut).

With bold new branding and a renewed spirit, Cibo looks ahead—staying rooted in its philosophy of freshness, simplicity and quality.

#TatlerDiningPH Less