Foodle

ENVIRONMENT-FIELD -PRIA
Trout ,spring juice and yeast
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Tremendous stuff at Spain’s newest three star @casamarcial_ Casa Marcial. A truly memorable meal at a restaurant that I will be hurrying back to. Highly recommended.
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Michelin Guide - ⭐️⭐️⭐️🍀
La Liste - 94.50
W50B -
Best Chef Awards -
OAD - 31
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#Worlds50Best #LaListeRestaurants #OADTopRestaurants #MichelinDining #BestChefAwards #FineDiningExperience #GastronomyLovers #CulinaryArt #ModernGastronomy #TastingMenu #RestaurantTour #FoodTourExperience #CulinaryTravel #DestinationDining #AchefabroadTours #InstaGourmet #FoodieTravel #GlobalFoodie #EatTheWorld #LuxuryTravelEats #Foodstagram #ChefLife #GourmetJourney #DineDifferently #TravelToTaste Less

Birthday lunch last December at El Capricho, purportedly one of Spain’s best beef restaurants. I really enjoyed it, the cuts leading up to the main event were all exceptionally tasty and it was interesting to compare the different ageings. The service was friendly and as non Spanish speakers in a restaurant that is clearly mainly populated by locals we were looked after really well with English speaking servers. The desserts I also enjoyed and definitely exceeded my expectations for this type of restaurant. The main ox chop was nice but I have to say not a patch on the beef at Etxebarri or even Casa Julian IMO. I would go back if I was in the area.
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Michelin Guide -
La Liste -
W50B -
Best Chef Awards -
OAD - 16 (casual list)
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#Worlds50Best #LaListeRestaurants #OADTopRestaurants #MichelinDining #BestChefAwards #FineDiningExperience #GastronomyLovers #CulinaryArt #ModernGastronomy #TastingMenu #RestaurantTour #FoodTourExperience #CulinaryTravel #DestinationDining #AchefabroadTours #InstaGourmet #FoodieTravel #GlobalFoodie #EatTheWorld #LuxuryTravelEats #Foodstagram #ChefLife #GourmetJourney #DineDifferently #TravelToTaste Less

tuna salsa roja fermented tomato / sea fennel / garlic / aji rocoto / tomato raisins / onion
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sea scallop shio koji brown butter sauce / chives / fermented grapes / caviar
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shish barak a la gyoza wagyu beef dumplings / garlic yogurt / sujuk oil / pine nuts / mint
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A parade of deliciousness at @orfalibros_lab Orfali Bros Bistro on my 12 hour layover on the way back to the UK from Thailand. It was definitely worth popping in to experience this innovative and inventive kitchen’s take on Levantine cuisine.
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Michelin Guide - ⭐️
La Liste -
MENA50B - 1
Best Chef Awards - 🔪 🔪
OAD - 37 (Asia list)
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#Worlds50Best #LaListeRestaurants #OADTopRestaurants #MichelinDining #BestChefAwards #FineDiningExperience #GastronomyLovers #CulinaryArt #ModernGastronomy #TastingMenu #RestaurantTour #FoodTourExperience #CulinaryTravel #DestinationDining #AchefabroadTours #InstaGourmet #FoodieTravel #GlobalFoodie #EatTheWorld #LuxuryTravelEats #Foodstagram #ChefLife #GourmetJourney #DineDifferently #TravelToTaste Less

特製つけ麺 / Tokusei Tsukemen / Uchoku — Kichijoji, Tokyo

Shoyu tsukemen contains a light, clear broth of chicken (mostly Niigata jidori), katsuo and kombu. House-made, medium-thick straight noodles use a blend of whole-wheat flour and are served in a viscous kombu water, meant to be tasted plain first and then with salt before dipping. Toppings feature pork loin chashu, negi, ajitama and nori. A lime wedge is provided to refresh the kombu water, and a warm chicken wari-soup is also available.

Uchoku was founded by master Kosaka-san, whose career background is intentionally undisclosed in the media. He is said to have a good relationship with the masters of the well-known ramen shops Iida Shoten and Homemade Ramen Muginae. First opened in Ogikubo in December of 2018, the shop closed in January of 2022, before relocating and reopening in Kichijoji. Only open for lunch, 11:30am-4pm. 12 seats. Since April 29, 2025. Less

中華そば / Chūka Soba / Saiwaiken — Tsukiji, Tokyo

Clear shoyu broth is built on a soup of beef bones and pork bones with light ginger notes. Tachibana Seimen noodles are medium-thin and lightly wavy, cooked firm. Standard toppings are sliced pork belly chashu, menma, negi and snap peas. Handmade pork shumai dumplings are extremely popular on the side, typically eaten with Worcestershire-style sauce. Fried rice and curry rice are also available.

Founded in the Tsukiji outer market over 75 years ago, Saiwaiken is one of the longest running shops in the area to go unchanged since opening. Longtime regular customers nicknamed the shop “Kōken” after the original master Kōkichi Sato-san. Family-run operations have now been passed down to third-generation master Ayako Sato-san. Open from 6am until sometime between 11:30am-1:30pm. 10 seats. Since 1950. Less

濃厚タンメン / Noukou Tanmen / Gokunou Tanmen Futatsume Yachiyo — Takasaki, Gunma

Pork and chicken based soup is boiled to an ultra-thick consistency and paired with a salty tare. Thick, straight noodles are supplied by Tarusawa, a local Takasaki purveyor. Topped with a stir-fry of pork, cabbage, bean sprouts, carrots, onions and garlic chives. Paiko Tanmen with deep-fried spiced pork cutlet is also popular. Chicken karaage and gyoza on the side.

Gokunou Tanmen Futatsume is a small chain specializing in rich tanmen, with roughly 15 or so branches located across Gunma and neighboring prefectures. This Yachiyo store is considered the flagship, with 21 total seats. Open since July 6, 2015. Less

特製中華そば 醤油 / Tokusei Chūka Soba Shoyu / Chūka Soba Kamofuku — Hachioji, Tokyo

Clear chintan soup blends duck, whole Shamo chicken, Rausu kelp and iriko niboshi. Noodles are house-made using a blend of semolina, Mochi Hime and Sanuki no Yume flours. Toppings include duck chashu, pork chashu, chicken chashu, mitsuba, radish sprouts and wontons. Extra chashu, sukiyaki-style egg and kamo-don duck chashu rice bowl on the side.

Founded by master Aoyagi-san, who trained at the Yamato Seisakusho ramen school before running several shops including Mendokoro Kamo To Shamo in Hachioji. 12 seats. Since 2022. Less

中華そば / Chūka Soba / Wakaba — Tsukiji, Tokyo

Clear shoyu soup is made from pork and chicken bones with subtle notes of dried fish. Thin, classic Tokyo style curly noodles are custom ordered. Each bowl is topped with pork chashu, menma, negi, and a light dusting of white pepper.

Wakaba was founded over 70 years ago in the outer market of Tsukiji, where it quickly became a favorite of fishmongers. The Chūka Soba has remained unchanged for decades. Family-run, current second-generation master Wakabayashi-san has been in charge for over 40 years. Open from around 6am-1pm. No seats, standing tables only. Since 1955 @wakaba.info Less