Foodle

📍ヌンドンミナリ @[instagram] 聖水🇰🇷

たっぷりのセリをつかったコムタンや
ユッケビビンバが人気のお店🥣

ユッケのタレが胡麻油とニンニク
ガツンと効いてて最高でした🧄

夜は並ぶみたいなので夕方の早めの時間帯
狙っていったら並ばす入れました。

また韓国行ったときにまた伺います☺️

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#능동미나리 #ヌンドンミナリ #ヌンドンミナリ聖水店 #セリ#芹 #七草 #聖水グルメ #聖水洞グルメ #ミナリ #ミシュラン東京 #食べログ高評価 #東京カフェ #やま幸 #鮨尚充屋形船 #美食倶楽部 #グルメ好きな人と繋がりたい #mikuchelin #東京グルメ女子 #東京グルメ #東京カレンダー #グルメ巡り #東京女子部 #グルメ女子 #ミクシュラン #ヒトサラ #ミシュラン #フォローミー #[instagram]🍣 #予約困難店 #ikyu_travel Less

📍鮨 尚充 @[instagram] 中目黒

安定のはだてさん☺️

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食べログ4.49 silver🏅百名店
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#鮨尚充 #世界の鮨尚充 #中目黒グルメ #鮨 #louisvuitton #hermes #雲丹ケース #ウニーナベイサンズ #ウニバーサルスタジオ #ミシュラン東京 #食べログ高評価 #東京カフェ #やま幸 #鮨尚充屋形船 #美食倶楽部 #グルメ好きな人と繋がりたい #mikuchelin #東京グルメ女子 #東京グルメ #東京カレンダー #グルメ巡り #東京女子部 #グルメ女子 #ミクシュラン #ヒトサラ #ミシュラン #三度の飯より尚充が好き #[instagram]🍣 #予約困難店 #ikyu_travel Less

📍テドシクタン 大都食堂 江南大路店 🇰🇷

老舗の韓牛ロース焼肉専門店🥩

渡韓中のひとりランチで伺いました✨
クリニックの予約あったのに直前に超ニンニクもりもり😂

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#대도식당 #대도식당강남대로점 #韓牛 #テドシクタン #大都食堂 #江南グルメ #韓国グルメ #韓牛専門店 #韓牛ロース専門店 #ミシュラン東京 #食べログ高評価 #東京カフェ #やま幸 #鮨尚充屋形船 #美食倶楽部 #グルメ好きな人と繋がりたい #mikuchelin #東京グルメ女子 #東京グルメ #東京カレンダー #グルメ巡り #東京女子部 #グルメ女子 #ミクシュラン #ヒトサラ #ミシュラン #フォローミー #[instagram]🍣 #予約困難店 #ikyu_travel Less

Always a treat to return to @ta_vie_hk and discover new creations from @sato.hideaki . Some real creative dishes on this menu , like the paella distilled into purely soccarat or corn with its husk removed and stuffed like a dumpling . As well as refined bistronomie like the Limousin Veal main course . It all meshes together for a sublime experience.

“Shiromiru” white geoduck
tossed with julienned vegetables and jalapeño pickles accompanied with cucumber, celery and seaweed terrine.

A oceanic start with plenty of salinity balanced by the pickles .

Crispy blue lobster paella
“Rouille” red bell pepper sauce,
tomato, parsley oil infused with lobster shell

The discs of crunchy rice are the highlight , they host a familiar lobster and rouille combination and the parsley oil is a lovely herbal foil .

House-made fresh pasta with “Aonori” butter sauce topped with fresh Hokkaido uni

A signature dish , the sweetness of the uni and the salinity of the seaweed are a great match .

Crab & Corn
Hokkaido Kegani crab & Japanese sweet corn,
Cajun spices butter sauce

Took a while for me to register and figure out the technique of how the corn is de husked so cleanly . The texture and flavours of the crab and corn are a classic match .

Roasted Limousin veal
with brown butter confited carrots
served with black truffle

Each element here is terrific , a little hollows out potato can be written off as a garnish but it’s filled with a lovely veal ragu , there is thought conveyed in every bite .

Peach & guava sorbet with soda mousse covered with guava jelly and crispy peach scarf

Guava and peach is another great match , 5 interwoven layers are beautifully melded .

Pineapple compote with anise,
Mousseline cream, crispy puff pastry, pineapple sorbet.

The first time in 10 years that Pineapple has featured on a ta vie menu , star anise and a wonderful lacquered pastry ensure that this is far from a basic pineapple preparation. Less

Pitch perfect lunch @lvn_restaurant overlooking the Bird in Hand winery . Have previously enjoyed chef Jake Davey ‘s food at Est many years ago , and he continues to excel at precise and well crafted dishes .

BLUE FIN TUNA CHUTORO, GERALDTON WAX, RADISH - a bright start , that familiar delicious dance between acidity and Unami .

DUTCH CREAM POTATO, BONE MARROW, CAVIAR-
This a great dish , smooth and salty , depth of flavour from the bone marrow ,

NANNYGAI, PANCETTA, ARTICHOKE, SMOKED MUSSEL- well cooked fish with mussel sauce is also a sure fire combo

QUAIL, MAITAKE, BROAD BEAN GREEN
This was a very plumb quail breast , again perfectly cooked and stuffed with a thin layer of chicken mousse
VENISON, SWEET POTATO, CHESTNUT, QUINCE
Nice winter game dish , with sweetness from the potato and quince .
TOASTED VANILLA & KOMBU ICE CREAM, RED LOVE APPLE- Apple granita sprinkled above excellent ice cream
BANANA MISO ICE CREAM, DAVIDSON’S PLUM, BAY LEAF Less

Have been dining @darrenmfcfood for over 12 years , and absolutely loved my visit to his latest chapter @izy.aki . Kappo omakase style dining with a daily changing menu based on produce and the creativity of Darren and his head chef Bonnie .

You can rest assured that there will always be “the egg “ - a silky Jindabyne egg with perfect old school onion soubise , smoked eel , foie gras . The texture is pure silk and the sweetness and salinity are in balance .

Chawanmushi is also a menu mainstay , uniquely served at room temperature , it once again plays with those lightly sweet flavours and the brininess of caviar .

Dishes generally fall in the deceptively simple umbrella , be it prawn crudo with Port Phillip Bay Uni , or tuna akami sashimi just given a light marinade to accentuate the Unami , or a warming octopus beignet which kick starts the meal .

Stuffed zucchini flower with a seafood mousse , harks back to a classic European preparation , again texture wins the day with the mousse having structural integrity and a light bite .

King George Whiting , quail and a show stopping Sher Wagyu are all cooked over binchotan coals to absolute precision, and paired with complimentary flavours .

And every meal is guaranteed to finish with souffle as has been the case with Darren’s menus for as long as I have known him , it’s a nod to the past while continuing to drive firmly into the future . Less

My first visit to @saintpeterpaddo in its new home . And the experience has stepped up on many levels , the new dining room and adjoining bar and hotel are stunning , and the food is refined and clearly confident . Only service needs growth to match that standard ,the dish descriptions are great but service pace and organisation seem a little chaotic.

After a gorgeous fish soup that beautifully welcomes you with deep roasted oceanic flavours . The first course is a showcase of Fish Butchery charcuterie , this includes a dozen preparations served either on a skewer or in tart and pate form , as listed below .
Murray Cod Toulouse
2. Murray Cod Chorizo
3. Yellowfin Tuna Castellano Salami
4. Yellowfin Tuna Loukániko
5. Striped Marlin Ham
6. Swordfish Belly Bacon -
7. Yellowfin Tuna Sujuk
8. Rock Flathead Mortadella
9. Yellowfin Tuna ‘Nduja Olive
10. Smoked Bar Cod Roe
Celeriac Consommé Jelly
11. Coral Trout Head Terrine
Curry, Nasturtium & Verjuice Jelly
12. John Dory Liver Pâte
Plum & Port Jelly.

In general , I loved the “softer “ preparations , like the flathead mortadella and the coral trout head terrine .

Salt & Vinegar line caught Blue Mackerel encourages dipping with Fiore Sourdough and cultured butter , the salted mackerel itself is a burst of freshness .

My favourite course was perhaps not as technical as some of the others but beautifully clean and focus . The hood of Corner Inlet calamari is lightly set on chargrill and served as noodles , along with a nduja made of yellowfin tuna . The Nduja has just the right amount of heat and the calamari provides perfect structured texture .

Coral trout has the rainbow gleam of immaculately cooked fish , served alongside cruciferous vegetables, kumquat and Vadouvan sauce .

Aged tuna and swordfish are rolled in nori and mimic lamb loin, served with mushroom, smoked potato and green garlic, this dish smells and tastes of a beef or lamb course .

Pre dessert is a cracker , 5 sorbets of various native fruits , acidity and floral notes abound . Particularly like the Lemon Aspen and Quandong .

Custard tart is a great finale, made with milk rather than cream , this utilises plenty of vanilla and nutmeg . A classic ! Less

Strolled by and snagged the last available table @cheftamsseasons today for a light lunch . Chef has recently visited Yunnan province and returned armed with a bounty of mushroom , they are still available off menu so if you are popping in shortly be sure to ask for them .

Started the meal with some dim sum , bitter melon , fermented black bean and grouper is a fun bite , plenty of Unami and pairs brilliantly with their green chilli sauce .
Their har gao is pimped up with lobster and bamboo .

A gift from the kitchen was a simple plate of matsutake , briefly pan fried with butter and salt . Plenty of natural fragrance .

Smoked duck leg for some protein , clean smokey flavour and still juicy .

A melange of mushrooms with tossed noodles was another simple but satisfying dish , a duo of char siu gave some fat to the plate .

Dessert , a crowd pleasing Ying:Yang of white and black sesame , which is also apparently in season . Less

The black pearl tasting menu at the 8 , is a perfect excuse to tackle the Grand Lisboa wine list and today’s winner was yet another great value Mersault .

The seafood focused menu was a perfect match and the highlight may well have been the appetiser combination of chilled Snow crab with cherry tomato and honey glazed BBQ pork . The sweetness of the crab absolutely popped and the caramelised char siu further built on that flavour profile , postscript was I was utterly salivating .

First bite is the signature Cristal blue shrimp dumpling in goldfish shaped have had this close to ten times now and putting aside the goldfish shape gimmick , this is an excellent Har Gao .

Double boiled soup with sea whelk , abalone and silky fowl was super clean and pristine . Each protein element was insanely tender as well which is rarely the case with this type of soup .

Steamed garoupa fillet is one of my favourite dishes here . A handsome tranche of fish paired with black bean and garlic , ginger .

A lobster and chicken broth infused with Sichuan spices is the final savory course , with mushrooms , lobster meat and vermicelli noodles , it is a satisfying finale .

Dessert was a structurally intact double boiled pear with parachute resin and birds nest , not overly sweet , this still matched well with the last of the wine . Less