Foodle

Matsukawa
2025.04 lunch
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京都塚原の白子筍と蛤に蕗の炊き合わせ
木の芽
Simmered dish of white bamboo shoots from Tsukahara, Kyoto and clams with butterbur
Garnish with kinome

京都塚原の白子筍の焼き筍
Grilled white bamboo shoots from Tsukahara, Kyoto

帆立の真薯碗・キクラゲ・バチコ
Scallop shinjo owan, wood ear mushroom, bachiko
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I could scarcely believe it was my very first spring at「Matsukawa」. The menu paid elegant homage to the fleeting, ethereal crown jewel of the season — Hanasansho. To capture and savor such a rare, transient moment felt like pure fortune
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#vinfox_matsukawa #松川 #kaiseki #懐石料理 #予約困難 Less

@goldendinerny more than lived up to its reputation with its world-famous pancakes and New American diner food. The Honey Butter Pancakes were light, fluffy, and worth every bite, served with honey maple butter and finished with just a touch of fresh lemon zest. The Matzoh Ball Soup was the best I’ve ever had, with an incredibly light matzoh ball, vegetables, and a hearty homemade chicken broth. The Vegan Grilled Cheese & Kimchi Tomato Soup was delicious enough to win over even non-vegans, made with vegan chili cheddar, smoked gouda, and garlic oil, served on griddled white bread with a side of kimchi tomato soup. Definitely one of the best brunch spots in NYC. Pro tip: If you’re just after the pancakes, you can skip the line and order them at their newer sister restaurant, Golden HOF, in Midtown. Less

I have visited this restaurant four times.L’Ermita offers a solid modern Spanish experience, conveying the essence of Spanish culture through its ingredient combinations and cooking methods, while also making the flavors accessible to us locals in Fukuoka. This restaurant is truly unique and rare.The shrimp in tomato sauce with orange foam is reminiscent of Chinese-style shrimp in ketchup, but it turns out this dish has its roots in traditional Spanish cuisine. It was an incredibly elegant and wonderful start.The clams with apple jelly were a striking dish. The juicy clams paired beautifully with the apple jelly, adding a delightful accent.The pickled sardine pinchos are a common sight in Spain, but the addition of a citrus-flavored jelly layer elevates the dish to a new level of elegance.The combination of grilled waffles and foie gras was also fantastic. The crispy waffle texture complemented the foie gras perfectly.The anago (conger eel) gaspatxuelo (a type of stew that doesn’t use tomatoes, typical of Andalusian cuisine) served with wild rice was exquisite. The creamy sauce paired wonderfully with the tender eel and wild rice.The oysters with sirloin cap and artichokes showcased a delightful combination of sea and land flavors, with the artichokes providing a nice accent.The Aso heritage chicken was juicy and superb, allowing us to enjoy the aroma, umami, and texture of the peas, which were similar to Italian piselli (small, tear-shaped beans).The pork fideuà (a paella-like dish made with pasta) absorbed all the flavors beautifully.The berry red wine compote served with yogurt ice cream was a rich combination of the decadent compote and the tart ice cream.The torrija (a Spanish French toast typically eaten during celebrations) served with goat milk ice cream was enhanced by a meringue caramel-like dessert that provided a wonderful accent.The pairing wines, including CAVA made from Chardonnay and Albariño, were served in a four-glass flight. I was particularly impressed with the sweet Moscatel paired with the foie gras and hard waffles—it was simply exquisite.The level of cuisine is high, the Spanish culture is palpable, and the elegance is undeniable. I believe this is a truly wonderful restaurant. Less

Our next stop on the Northern Italy tour took us to the incomparable city of Venice.

We checked into the beautiful Hotel Baglioni Luna, arriving in the best way possible by private boat through the Grand Canal. Gliding past centuries of history before stepping straight into the hotel made for a truly memorable arrival.

That evening we boarded another boat for the 25-minute journey across the lagoon to Venissa, set on the peaceful island of Mazzorbo. The setting is undeniably special and the journey itself is part of the experience.

One small disappointment came before dinner had even begun. As the restaurant had arranged our boat transfer, we had expected someone to be ready to welcome us on arrival. Instead, the restaurant was still closed, leaving us waiting outside for a while without any greeting, which took away a little of the excitement.

Venissa’s cuisine is built around the Venetian lagoon, with a strong focus on sustainability and the use of invasive lagoon species alongside local produce. It’s an admirable philosophy and one that deserves recognition. For us, however, the execution didn’t quite translate into dishes that we found especially memorable or delicious. Ambition and intent were certainly there, but ultimately flavour is what stays with you, and this was the one meal of the trip that didn’t quite connect with our table.

Service throughout the evening was pleasant and professional, and the spectacular lagoon setting is difficult to fault. While every tour has its highlights and occasional lowlights, this was the latter for us. That’s the beauty of food though—every experience is subjective, and what doesn’t resonate with one table may become someone else’s favourite meal.
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Michelin Guide - ⭐️
Best Chef Awards - 🔪 🔪
W50B - ‘Discovery’
La Liste - 90.50
OAD - 115 (2026)
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#AchefAbroad #Venissa #VeniceFood #MichelinGuide #NorthernItaly Less

It's Friday night.I'm in Nakameguro.Tonight, I wanted to enjoy an early summer meal, so I visited En Sui for the first time in three months.My reservation was for the second seating at 8 PM.I adjusted my time at the Starbucks in front of the station and arrived a few minutes early.Just then, the previous customers were leaving. I saw the owner, Mr. Ito, with a charming expression. He greeted me with a smile, saying, "We’re not quite ready yet, but since it’s raining, please wait inside."How kind.I folded my umbrella and eagerly stepped inside.I sat in the middle of the counter and enjoyed a small bottle of Ebisu while waiting. Shortly after, three groups of six customers arrived.One couple was visiting from Shanghai.They were well-mannered, so I struck up a conversation and learned that the husband graduated from a university in London, while the wife graduated from one in Vancouver.They seemed to be enjoying their culinary adventures at Michelin-starred restaurants together.As we were eating, an earthquake alert suddenly went off. A few seconds later, we felt a slow, strong lateral shake.The young couple from Shanghai froze for a moment, clearly experiencing their first earthquake. The surrounding patrons eased their tension with comments like, "Welcome to an earthquake country!"Well, I can understand why they were startled, haha (＾◇＾)Now, let’s get to the main topic.Here’s what I enjoyed during the course:I’ve included comments for each dish in the photo section, so I hope you enjoy them alongside the images.And it was a great meal.Tonight, the highlight was the 1.4 kg Mako flatfish from Miyagi, which I enjoyed with liver soy sauce.When I asked about the price, Mr. Ito replied, "Well, I want to see our customers smile, so..." His philosophy is clearly influenced by Mr. Yamamoto from Ryugin.Additionally, I was blown away by the specialty dish: fried shark fin served in a small pot with soft-shelled turtle broth. The shark fin was cooked in chicken broth to lock in the flavor and fried with a crispy coating made from crushed rice crackers.This dish definitely calls for some drinks.Next time, I’ll be back in October looking for matsutake mushrooms.I can’t wait!The seasoning was clear and well-balanced, utilizing salt effectively.Every dish was crafted with care.Considering the lineup of ingredients, the price for four people, tax included, is astonishing—what a surprise!⚫︎ Appetizer: - Hamo (pike eel) and burdock in warm broth with sudachi - Rice steamed with hairy crab from Sado, Gold Rush⚫︎ Starters: - Fried eringi mushroom chips - Green beans with sea salt and cumin - Cherry tomatoes - White asparagus - Baby corn - Broccoli with bonito flakes - Winter shiitake mushrooms - Golden thread gourd - Small potatoes - Chrysanthemum petals - Grilled eggplant - Yam?⚫︎ Broth: - Honkarebushi (dried bonito): Sakai Shoten, freshly shaved - Kuragakoi kombu from Rebun (Rishiri): Okui Kaiseido, two days - Higan: Daiginjo, Niigata⚫︎ Soup: - Hamo from Awaji - Lotus root cake - Green yuzu⚫︎ Sashimi: - Mako flatfish from Miyagi, 1.4 kg - Condiments: liver soy sauce, grilled sake (broth from the bones of the flatfish) - Jelly: soft-shelled turtle fin and hamo roe - Purple sea urchin from Sanriku: sudachi jelly - Hairy crab from Sado: - Topped with hairy crab miso⚫︎ Grilled Dish: - Ayu (sweetfish) from Tenryu River: grilled over charcoal - Vegetable nanban-zuke from Funabashi Iijima Farm: - Zucchini - Onion - Carrot⚫︎ Palate Cleanser: - Nagaimo (Japanese yam) somen - Water shield from Hiroshima⚫︎ Specialty: - Fried shark fin - Soft-shelled turtle from Hattori Nakamura Farm - Winter melon?⚫︎ Meat Dish: - Wagyu shabu-shabu wrapped in vegetables: - Strip loin from Gunma - Vegetables: napa cabbage, arugula, asparagus, yellow chives, daikon sprouts - Kamo eggplant⚫︎ Rice Dish: - Grilled eel from Hamana Lake - Kinome rice: two servings - Rice: Hatsu Shimo from Gifu Prefecture - Pickles: cucumber pickled in nuka from Tajima Farm - Miso soup: Kanryu Miso from Oogake Shoten⚫︎ Spicy Soba:⚫︎ Dessert: - Mango from Miyazaki - Coconut - Passion fruit- Ebisu: small bottle- Mosel: two glasses - Enkircher Steffensberg, Immich-Batterieberg, 2022, Riesling- Higan: Daiginjo, Uchimizu, Niigata- Kuroryu: Shizuku, Tojo Yamada Nishiki, Fukui- Koeki Kiku: unfiltered sake 2020, aged in SagaJapanese sake: three servings. Less

田中の中華そば
本町
妖艶な佇まいに吸い寄せられる隠れ家ラーメン店
今回は特製中華そばとレアチャーシュー丼を注文
スープは澄みんだキレのある醤油に鶏と節の旨み
ごくごく飲むには惜しい舌上で転がしたい旨さ
麺はスープで油分をコーティングのツルンと喉越し
几帳面さ伺えるレアチャーシューが美しく整列
肉食べてる感なくとろけて消えるしっとり柔らか
レアチャーシュー丼は角切りの焼豚がてんこもり
ラーメンの焼豚とは異なる食感で力強さのワビサビ
虜者続出する静謐な美しさを湛えた品のある1杯
まさかのラーメン屋と思えないバーライクな空間
運良くすんなり入店するも後から続々とお客入店
看板すら掲げないミステリアスさが凄く魅力
列を成す端正な中華そばを味わえる本町屈指の名店
無駄のない所作で黙々と一杯を仕立てる男性亭主が切り盛り
20260716
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🍜本日のメニュー🍜
・特製中華そば 1.500円
・レアチャーシュー丼500円
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@tanakanochukasoba
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田中の中華そば
大阪市西区靭本町1-18-23
ウルトラビル 1F
📞非公開
営業時間
火・水・木・金
ランチ 11:30～15:00
ディナー 19:00～21:00
土・日 11:30～15:00
定休日 月曜日 Less