Foodle

👑𝗩𝗮𝗻𝗻𝗲-𝘀𝗮𝗻’𝘀 𝗦𝗽𝗲𝗰𝗶𝗮𝗹: 𝗪𝗮𝗴𝘆𝘂 𝗙𝗶𝗹𝗹𝗲𝘁 𝗶𝗻 𝗖𝗼𝗿𝗻 + 𝗺𝗼𝗿𝗲
💎VANNEさんのスペシャルコース ~ 𝙿𝚊𝚛𝚝 2 / 2 ~

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼
📍┆YORONIKU TOKYO AZABUDAI HILLS
🗼┆Azabudai · 麻布台
🥩┆Yakiniku · 焼肉
🏷┆@vanne_yoroniku #YORONIKU #よろにく
💰┆¥30,000~¥40,000🌛
🚉┆Kamiyacho · 神谷町駅 (Exit 2)🚶🏽‍♀️8min
👣┆Smart Casual · スマートカジュアル
📅┆Book via @omakasejapan · オンライン予約
✍️┆Food: 𝖤𝗑𝖼𝖾𝗉𝗍𝗂𝗈𝗇𝖺𝗅 · Vibe: 𝖯𝗋𝗂𝗏𝖺𝗍𝖾 · Price: ¥¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼
“Yoroniku” is renowned as one of the best yakiniku restaurants in Tokyo🏆

The “Vanne-san Special Course” is an exclusive tasting menu reserved for regular customers, with each dish personally grilled at the table by Vanne-san himself🔥

The latest summer remix featured premium wagyu cuts paired with beautifully presented, seasonal, domestically sourced ingredients🌻

【Vanne-san Special Course】

This exceptional course changes with the seasons - the stunning “Wagyu Fillet in Corn”, shown in the cover photo, is only served during the summer months!🎐

Rumour has it the corn was genetically modified and its core turned into wagyu🐒

…Jokes aside, the sweetness of the corn and the umami of the beef came together in perfect harmony in this breathtaking work of edible art🎨

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼
焼肉の大人気店「よろにく」の店主・Vanneさんによるスペシャルコースをご紹介❤️‍🔥

元DJでもある業界のレジェンドが手掛けるラインナップは、厳選されたプレミアム和牛を自ら焼いてくださる特別な内容🥹

今回の夏のミックスでは、旬の食材を使った限定の裏メニューも登場し、終始エキサイティングな構成でした🎧

【VANNEさんスペシャルコース】

夏限定の逸品といえばカバー写真の「モロコシヒレ肉」🌟

遺伝子組み換えで特別改良されたトウモロコシの芯がなんとお肉になっている幻の一品‼️

…というのは冗談ですが（笑）、今年も食べたかった絶品💎

軽く揚げたトウモロコシの甘味が和牛の旨味をさらに引き立てていて、最高でした🤤

①, ② 🌽モロコシヒレ肉
③ 🍞ユッケのブルスケッタ
④ 🍑無花果サーロイン
⑤, ⑥ 🍖シンシン
⑦, ⑧ 🍖ツチノコ
⑨ 🍖ミノ
⑩, ⑪ 👑シルクロースのトリュフすき焼き
⑫ 🍜和牛担々麺
⑬ 🍂ほうじ茶のかき氷
⑭ 🐻‍❄️しろくま

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼
#tokyohalfie_yoroniku #tokyohalfie_よろにく #tokyohalfie_yakiniku #tokyohalfie_焼肉 #tokyohalfie_kamiyacho #tokyohalfie_神谷町 #tokyohalfie_azabudaihills #tokyohalfie_麻布台ヒルズ Less

L’Assiette - Paris (France)

Although Cassoulet originates from southern France, it was one of the dishes that I was more excited to eat during my days in Paris. I hold this slow-cooked white bean stew dearly in my heart and was eager to find a good one in the city.

Not much effort was needed to come across L’Assiette, an excellent neighborhood bistro from @rathgeberdavid. It is located a bit farther away from the city center, which meant a pleasant bike ride to open up the appetite and build expectations.

Expectations that were exceeded by the aforementioned cassoulet. The beans were nicely cooked, offering a gentle resistance upon being bitten. The stew in itself was dense and rich, while the combination of different meats took everything to the next level. It was served fresh and bubbling hot, with a beautiful dark brown crust on top.

The escargots were also sublime, immersed in a garlic and parsley paste under a crispy and oily crouton. It might just have been my favorite ever, setting a new standard when it comes to these flavorful snails.

White asparagus were in season, so we could not miss out on a cold soup made with them, that gave a refreshing touch to an otherwise very hearty meal.

(Versão em Português nos comentários) Less

I had just finished a heavy lunch when I arrived at LV The Place Restaurant; and so a light dessert was the only thing on my mind. But gluttony raised its ugly head again—and I decided to check out the savouries by Chef Vix Rathour. Thank goodness: because they were brilliant—and so different from what I tasted when the restaurant first opened. I was bowled over by the execution and finesse. And the flavours no longer jarred: just a flow and aesthetic that was beautiful. The happy ending was by Chef Dej—newly created desserts featuring different colour themes and tastes. Well done, chefs. Now, the menu truly lives up to the lustre of LV! Less

Even though I’m still „very“ young, or at least feel that way, I’m increasingly thinking about restaurants that no longer exist, or whose chefs are no longer active.
Another unique chef has now left the kitchen to enjoy a well-deserved retirement. Honestly, at 77!
I will never forget his seemingly „unspectacular“ but „spectacular“ tasting dishes.
A great, insightful, and outstanding men.
Merci pour ces nombreuses expériences inoubliables, Monsieur Pacaud.
🙇‍♂️🙇‍♂️🙇‍♂️

Auch wenn ich noch „sehr“ jung bin oder mich zumindest so fühle, denke ich immer öfter an Restaurants, die es mittlerweile nicht mehr gibt, bzw. die Küchenchefs nicht mehr aktiv sind.
Ein weiterer, einzigartiger Koch hat nun den Herd verlassen, um in den wohlverdienten Ruhestand zu treten. Ehrlich gesagt mit 77 Jahren!
Werde seine „unspektakulär“ wirkenden, aber „spektakulär“ schmeckenden Gerichte niemals vergessen.
Ein großer, einfühlsamer & herausragender Koch.
Merci pour ces nombreuses expériences inoubliables, Monsieur Pacaud.
🙇‍♂️🙇‍♂️🙇‍♂️
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L‘Ambroisie - ⭐️⭐️⭐️
Paris, France
#miguelontour #mcculinarylife #youdinner
#youdie #lambroisie #bernardpacaud Less

@censu_tokyo has achieved a rare universal appeal—beloved by first-time visitors to Japan and locals alike.

Really enjoyed the new menu additions. A few standouts: chilled tofu layered with Yamagata dashi (the refreshing mix of finely chopped vegetables, not the broth) in ponzu sauce, delicate shrimp and octopus steamed dumplings swimming in red shiso broth, and perfectly grilled beef tongue with shiso and nanban miso.

Congrats to @fumihpy and @shuna3faith and the whole team on Censu’s second anniversary!

#melindajoeiseatinganddrinking #censu #tokyoeats #japanesecuisine #tokyorestaurants Less

A fantastic meal at @belonhk under the new female head chef @mjgucluer who hails from Istanbul! With experience at Michelin-starred restaurants in Germany including 3* Victor’s Fine Dining by Christian Bau, she rose through the ranks at Belon under the mentorship of @matthew_kirkley to become head chef at the age of 29. Combining French techniques with a Mediterranean flair, the new dishes are modern and playful with a high degree of execution. The dish that impressed me the most was the fruit tomato with truffle gelee served with crispy sourdough - not only was the presentation eye catching but the balance in flavor was superb. Other highlights included the fluke with bergamot topped with chips, the brioche beef tartare with caviar, the duck with apricot, and the bone in lamb ribeye. Both tasting menu and a la carte are available.

Our menu:

Fluke With Bergamot And Black Lime

Fruit Tomato With Black Truffle And Sourdough

Foie Gras With Plum And Eiswein

Brioche Beef Tartare With Caviar

Amaebi With Citrus Flan And Zucchini

Dover Sole With Green Asparagus And Chartreuse

Duck With Apricot And Bulgur Wheat

Bone In Lamb Ribeye With Capsicum

Yuzu Mascarpone Ice Cream With Bay
Leaves

Yogurt Parfait With Peach And Sauternes
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1*, Belon
Central, Hong Kong
#supermelHK #supermelCentral Less

La Vagabonde
2022.10 dinner
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前菜 — 貝
Appetizer – Shellfish

モンサンミッシェル産ムール貝
黒米赤酢和え・ブロッコリーピューレ・穂紫蘇
イカ墨チップ・クルトン
Mont Saint-Michel mussels
Black rice with red vinegar, broccoli purée, shiso blossoms, Squid ink chips, croutons

スペシャリテ
Specialité

フォアグラのテリーヌと洋梨
トンカ豆パイ包み・キャンディーピーカンナッツ・アマニ
Foie gras terrine with pear
Tonka bean pastry, candied pecans, flaxseeds
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「La Vagabonde (ラ・ヴァガボンド)」, nestled in a townhouse near Tsurumai Park in Nagoya, is a highly regarded French dining destination that first welcomed guests in 2011. True to its name - ‘La Vagabonde’ in French which means ‘The Wanderer’ - it evokes a spirit of travel, blending ingredients sourced from across Japan and beyond. The restaurant has been awarded two Michelin stars and consistently appears with a high rating in Gault & Millau Japan’s annual listings.

Chef-owner Ryūsuke Iwamoto (岩本龍介), despite lacking formal culinary schooling, has established himself as a singular talent through self‑directed study. The restaurant’s culinary philosophy is grounded in vivid, miniature “dioramas of natural scenes,” where each dish becomes a poetic narrative of provenance and seasonality. The dishes emphasize the intense focus on sauce and layered presentation—rocks, edible plants, and geometrically defined garnishes create visually arresting scenes, all unified by deeply flavorful pairings. You will embrace chef’s aesthetic and sensibility woven into every dish, reflecting his commitment to crafting elegant plate compositions in harmony with seasonal ingredients.

Personally, this is one of the BEST French in Japan and I am sure that I will keep coming back.
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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

Found a true hidden gem in @thebountifulcow - the female led steakhouse in Holborn celebrating its 20th anniversary. For this occasion they’ve teamed up with legendary "Meatologist" @meatologist_ioannis_grammenos for a delicious menu of locally sourced produce, as a part of their Meat Masters series all of August. Loved every dish here, with the highlights being the smoked cote de bœuf and truffle chicken with wild mushrooms! The other dishes were also delicious and included a grilled octopus with a fava bean purée, Greek salad with sirloin, and British beef tartare. Will definitely be back!!
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#steak #foodies #hiddengem #meatlover #meat #londonfoodblogger #londonfoodie #londonfood #foodblog #london #londoneats #eat #eatgood #eatstagram #foodstagram #eatoutlondon #foodlover #foodinstagram #foodphotography #foodpics #foodlovers Less