Foodle

Last night someone asked how many nights a week I dine out, and the honest answer is *maybe* once a month since opening the office. But when I do, I make it count. Especially when celebrating something special.

In a city where consistency is rare and most opinions are purchased propaganda @sdgriffin continues to cook fantastic food using top tier ingredients. No listicles. No fanfare. No silly influencers. Just great food and service across 32 visits and counting.

@jgsteakhouselv #lasvegas #food #steakhouse #Restaurant Less

A MICHELIN-Starred Dinner Near Tokyo Tower & TeamLab 🌟

🔖Save this post and book through the link in our bio!

DepTH Brianza is all the best things about fine dining wrapped into one. Kind, engaging service makes you feel like a regular from the moment you walk in the door. The food is executed to the highest quality using Japanese ingredients and Italian technique.

The course menu features both classic and innovative cuisine, such as the Italian trippa “stew” compared against Japanese and French variety meats, “horumon” and “ris de veau.” Every dish is thoughtfully designed. The lean wagyu is a cut that stays tender as it cools, so as not to interrupt your conversation even when the main dish appears. Humble tomatoes are turned into a bright and refreshing pasta that’s worth requesting a big portion!

Not only did DepTH Brianza earn a MICHELIN Star, but it is also located near some of Tokyo’s most popular attractions, such as teamLabs and Tokyo Tower. Its convenient spot in the Azabudai Hills complex makes DepTH Brianza an ideal choice after sightseeing in Kamiyacho and shopping in Azabu. Book your meal today on Savor Japan!

DepTH brianza
📍2F, Hills Residence A, 1-2-3, Azabudai, Minato-ku, Tokyo

For bookings, check the link in bio @savor_japan !

#SAVORJAPAN #tokyofood #azabudaihills #michelinstar Less

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【ベンテンドー】

岐阜・柳ヶ瀬に店を構える『ベンテンドー』。創業は大正元年（1912年）、四代続く和菓子店。かつて賑わったこの街の流れを今に残すような存在で、店の佇まいにもどこか昔の空気が残っている。栗を軸に据えた、どこか岐阜らしい和菓子屋。

看板の「栗粉餅」は、蒸した国産栗を裏ごしして砂糖と合わせた“栗粉”を、つきたての餅にかけたもの。工程はシンプルだが、栗の風味をそのまま引き出すことに重心が置かれている。餅は柔らかく、水分を含み、栗粉を受け止める設計。口に入れると、ほろっと崩れる栗粉と餅のやわらかさがすぐに馴染む。甘さは強くなく、後に栗の香りが残る。

四代続いている理由は、この作り方を変えていない点にありそうだ。保存料を使わず、その日のうちに食べる前提も含めて、昔からの形をそのまま続けている。栗をシンプルに味わうにはちょうどいい一軒。ご馳走様です。
#ベンテンドー Less

🍑𝗬𝗮𝗺𝗮’𝘀 𝗣𝗲𝗮𝗰𝗵 𝗗𝗲𝘀𝘀𝗲𝗿𝘁 𝗖𝗼𝘂𝗿𝘀𝗲
💎アシェットデセールの最高峰、「桃と夏の食材」
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈•✼

In 2024, “𝗬𝗮𝗺𝗮” stunned the culinary world by becoming the first restaurant in Japan specialising in “𝗔𝘀𝘀𝗶𝗲𝘁𝘁𝗲 𝗗𝗲𝘀𝘀𝗲𝗿𝘁” to earn a @michelinguide star🌟

The course here updates every two months, and the July-August theme, carefully curated by @kouman1, was “𝗣𝗲𝗮𝗰𝗵 & 𝗦𝘂𝗺𝗺𝗲𝗿 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀”🌺

This season, the star of the show were two varieties of white peaches from Yamanshi Prefecture - 𝘠𝘶𝘮𝘦𝘵𝘰𝘶𝘬𝘢 and 𝘒𝘢𝘯𝘰𝘶𝘪𝘸𝘢-𝘏𝘢𝘬𝘶𝘵𝘰𝘶🗻

① 🍑Peaches from Yamanashi Prefecture
② 🪷Peach, Lychee Ice Cream, Jasmine
③ 🌽Sweetcorn & Walnut
④ 🍉Watermelon & Lavender
⑤ 🍑Peach Mi Cuit, Raspberry & Rose Sauce
⑥ 🥔Potato Broth
⑦, ⑧ 🫑Green Pepper, Aubergine, Sansho
⑨ 🍑Peach Beignet, Matcha Powder
⑩ 🍯Candied Apricot
⑪ 🍅Caprese

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼

日本で初めてアシェットデセール（デザートコース）でミシュラン1つ星を獲得し、歴史的快挙を成し遂げたお菓子なお店「𝗬𝗮𝗺𝗮」⭐️

他では味わえない異次元のデザートの数々を作り出すシェフのクリエイティブなラインアップは常に進化し続けていて、毎回感動してしまいます🥲 今回は7月・8月の「桃と夏の食材」を贅沢に使ったコースに伺いました🌻

今シーズンの美しすぎる新作「貴果花の余韻」はスワイプ👉 楊貴妃に捧げる一皿をイメージし、桃のコンポート・高知県産ライチのアイス・ジャスミンのソースを合わせた繊細な逸品でした🪽

① 🍑山梨県産「夢桃香」と「加納岩白桃」
② 🪷貴果花の余韻
③ 🌽玉蜀黍と胡桃
④ 🍉富士北麓の風と夏（金色羅皇西瓜・ラベンダー）
⑤ 🍑桃のミキュイ・ラズベリーと薔薇のソース
⑥ 🥔馬鈴薯（勝俣家産ジャガイモ）
⑦, ⑧ 🫑夏玉（茄子・シラス・山椒・万願寺とうがらし）
⑨ 🍑桃のベニエ
⑩ 🍯杏の蜜煮
⑪ 🍅カプレーゼ

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆𝗬𝗮𝗺𝗮 · 山
🗼┆Shirokane · 白金
👩🏻‍🍳┆Assiette Dessert · アシェットデセール
🏷┆@yama.shirokane @kouman1 #yama
💰┆Peach & Summer Ingredients
　　 桃と夏の食材 (¥34,800 / person)
🚉┆Hiroo · 広尾駅 (Exit 1)🚶🏽‍♀️12min
👣┆Smart Casual · スマートカジュアル
📅┆Book via @omakasejapan · 予約困難
✍️┆Food: 𝖤𝗑𝖼𝖾𝗉𝗍𝗂𝗈𝗇𝖺𝗅 · Vibe: 𝖤𝗅𝖾𝗀𝖺𝗇𝗍 · Price ¥¥¥¥¥

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼

#tokyohalfie_yama #tokyohalfie_shirokane #assiettedessert #アシェットデセール Less

In Hue, the old imperial capital, the most beloved dish is one the poor created. Cơm hến: cold rice, tiny clams from the river, herbs, crackers, fermented shrimp paste, chili.

The story goes it dates back around 200 years, born from a family who couldn’t afford fish. Nothing fancy, nothing wasted, and somehow perfect.

📍 Com Hen Hoa Dong, Hue.

(Versão em Português nos comentários) Less

Back at the newly refreshed @restaurant.potong - the Thai-Chinese restaurant from World’s Best Female Chef @chef.pam in Bangkok! Set in a historic Sino-Portuguese building that once served as Chef Pam’s family pharmacy, this five-story space was home to four generations of her family for more than a century. The latest renovation included more practical tables for tableside service, adjustable lighting, and carpeted floors to minimize vibration - thoughtfully preserving elements of the original design while elevating the dining experience.

The tasting menu has also evolved - balancing new creations with beloved classics. Chef Pam leans deeper into her Chinese heritage with ingredients like Yunnan cured ham and fish maw, while standouts such as the pad thai and 14 day dry-aged duck remain as compelling as ever. A new beverage program featuring wines from around the globe further elevates the meal. After dinner, we headed upstairs to @opm.bkk for a round of inventive cocktails from a dreamy blue concoction to a Hanoi shaved ice before calling it a night. Thank you Chef Pam and team for another wonderful meal!

Our menu:

new life | marinated squid / squid ink

preserving | cured ham / lard / rose wine / vegetable broth

generations | pad thai / nakhon si thammarat tiger prawn

respect | mud crab roe / cilantro / lemongrass

memories | oyster / golden broth

potong | 14-day dry-aged duck

celebrate | fish maw / 9-grain rice / morel / shaoxing wine

together | rad nah / duck / rice noodle

thank you | santol

walls | potong’s building
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1*, Potong
Bangkok, Thailand
#supermelThailand #supermelBKK Less

Matsukawa
2025.04 lunch
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桜茶
Sakura tea

ワタリガニの飯蒸し
ベルーガキャビア
Steamed sticky rice with watari-gani
Beluga caviar

炙りミル貝、鮑と蕗の薹の天ぷら
Slightly grilled mirugai, tempura of awabi and fukinoto

お造り
淡路島の鯛・鯛の白子醤油
青森県産『大千』ムラサキウニ
コシアブラ
Sashimi
Awaji tai, tai shirako soy sauce
Aomori Daisen Murasaki-uni
Koshiabura
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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