Foodle

Back at 2* Nihonryori Seizan #晴山 to try the latest summer seasonal menu. What I like about Seizan is how creative their dishes can be while staying true to the flavors of the ingredients. The tableware also changes with the season - reflecting the chef’s attention to details. Highlights this time included the cold abalone udon with uni and abalone liver sauce, the ayu dumpling in soup, the Ise Ebi sashimi with an incredible egg yolk soy sauce, the fried conger eel with sansho, the grilled whale (first time trying whale!), and an amazing dessert of prized Japanese Queen Rouge grapes with brown sugar ice cream!
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2*, Nihonryori Seizan 晴山
Tokyo, Japan
#supermelJapan #supermelTokyo Less

Sauerteigbrot, das man in Deutschland kaum findet – gebacken bei Café Lund.
Dazu ein Frühstück mit 99,9 % Produkten von Sylt.
Und Gastgeber, die man sofort ins Herz schließt.

#CaféLund
#Sylt
#syltliebe
#sauerteigbrot
#sourdoughbread
#sauerteig
#thechefsstories
#thechefsstoriesontour Less

An excellent dinner @angelina.london @usmanhaider097 🇮🇹🇯🇵
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The new Italian-Japanese in east London really knows what it’s doing. The menu here is Italian at its core, but layered with Japanese ingredients and technique. I started with a run of crudo and small plates: kombu-cured bream with smoked butter, akami with wasabi mustard, some truffle hamachi and a crispy cod cheek karaage. Each crudo was sharp, punchy, and perfectly dressed. The karaage was spot on too, but Usman’s tomato salad might have been the most refreshing and addictive plate of the night. The pastas are a bit of a highlight on the menu. The truffle + kombu tortellini came molten and creamy at the centre with a perfect bite – a dish that reminded me a lot of the tortellini from Torissi in NYC. The tomato rigatoni was another standout; deceptively simple, yet the sauce was rich, sweet, and smoky with real depth. On the grills, the aged Angus ribeye delivered, but the dish you need to order is the Brixham skate wing. Binchotan-fired, golden and charred on the outside, tender and flavour-packed within - the flesh just slid off the bone. Easily the star of the show. Desserts closed strong too, with the black sesame Basque-style cheesecake stealing it for me. Clever, layered, and memorable. A seamless operation here from start to finish. Bold, confident cooking and easily one of the most exciting openings in london right now. #notoriousfoodie 🙅🏽‍♂️ Less

Pepito de solomillo de ternera a la brasa en pan de mollete con mojo picón, aguacate y berros. Ensalada César de pollo de grano, bacon a la brasa y Parmesano. Muy sabrosos y con productos de categoría.

Pool 35 es la opción más formal - dentro de un ambiente relajado y distendido - de Finca Cortesín a mediodía en esta época veraniega. Pescados y carnes a la brasa, platos ligeros y frescos, guiños locales y clásicos de hotel. Un poco de todo y para todos, sencillo pero bien elaborado. @fincacortesin @lutzbosing Less

Honored to have written the foreword—alongside Michel Bras—for L’évo – 60 Dishes and 30 Topics, the very first book from Chef Eiji Taniguchi and his team at L’évo.

Nestled deep in the mountains of Toyama, L’évo has long been one of Japan’s most thought-provoking and boundary-pushing destinations. This book beautifully captures its evolution through stunning photography and essays on ingredients, philosophy, and the seasons.

レヴォ初の書籍『L’évo ―60の料理と30のトピックから―』に、ミシェル・ブラス氏とともに序文を寄稿させていただきました。

#Repost @levo.toyama with @use.repost
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[書籍] 『L'évo』刊行のお知らせ

この夏、レヴォにとって初めての書籍『L'évo その全貌と進化 ―60の料理と30のトピックから―』が出版される運びとなりました。
8月25日頃には、全国の書店でも販売開始予定です。
amazonでは、さっそく予約注文の受付が始まっています！
（「谷口英司」で検索して頂くと、すぐにヒットします🙏）

レヴォの四季の料理、食材、様々なトピック・・・いずれも詳しく綴らせて頂いています。美しい写真とともに、グラフィック社からの刊行です。

序文として、ミシェル・ブラス様と浜田岳文様に、それぞれ身に余る素晴らしい文章を寄せて頂きました。本当にありがとうございます。

山奥のレヴォが書籍に姿を変えて、皆さまのお手元へ。ぜひご覧ください🌱

Our first book, "L'évo - 60 Dishes and 30 Topics," will be released soon. You can find the book” L'évo” in the bookstores around August 25th.
Pre-orders are now being accepted on Amazon!
(Just search for "Taniguchi Eiji" and you'll find it right away 🙏) Only in Japanese…but you can enjoy the beautiful pictures.

#levo #levotoyama #toyama
#レヴォ #書籍 #刊行 #初出版 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

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

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

Aska
2025.08 dinner
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FROM THE GARDEN | Cucumber and summer herbs with fresh cheese and wild carrot flower
KOHLRABI | Kohlrabi compressed with essence of linden leaf oil and linden flower
SEA OAK | Blue mussel
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Glad to be back at「Aska」. Flawless execution and heart full hospitality. A few new dishes were really impressive. The pairing,no matter alcoholic or not, elevates the whole dining experience. One of the best Nordic restaurants in New York that should not be missed.
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#vinfox_aska @askanyc @fredrikberselius #aska #nordic #nordicfood #scandinavian #scandinavianfood #michelin #michelintwostars #michelinstarchef #michelinguide #zagat #eater #zagatnyc #eaternyc #nyeats #nycfoodie #nycfood #nycdining #nycrestaurants #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less