Foodle

🍣The Sea Urchin Eating Course to Go in Tokyo🍣

【StoreName、店家名稱、가게 이름】
Sushi Mukau
鮨 無何有
수시 무카우

【Place、地方、장소】
1F, 1-14-11, Shirokane, Minato-ku, Tokyo
東京都港區白金1-14-11 1F
도쿄도 미나토구 시로카네 1-14-111F

【Menu、菜單、메뉴】
Mukau Sea Urchin Course ¥22,000 (tax included)
無何海膽套餐 22,000日圓(含稅)
무카우니 코스 ¥22,000(세금 포함)

Today we introduce you to Sushi Mukau, a reservation-only restaurant in Shirokane!
The summer-only sea urchin course offers not only nigiri, but also pasta with sea urchin, soba noodles with sea urchin, and more! We also recommend the pairing course, which arranges drinks that go well with the sea urchin! It's a very popular course, so make a reservation as soon as possible!
今天介紹白金的完全預約制的「壽司 無何有」！
夏季限定的海膽套餐不僅包括手握壽司，還有海膽意麵和海膽蕎麥麵等，讓你盡情享受海膽的美味！還有與海膽相配的酒品搭配佳餚也極力推薦！由於這是大受歡迎的人氣套餐，請儘早預約前往嘗試！
오늘 소개해드릴 곳은 시로카네에 있는 완전 예약제 '스시무카우'!
여름 한정 성게 코스는 주먹뿐만 아니라 성게파스타와 성게소바 등 어쨌든 성게를 만끽할 수 있다! 성게에 맞는 술을 어레인지한 페어링 코스도 추천! 인기가 많은 코스니까 빨리 예약하고 가봐!

#savorjapan
#japanesefood #japantrip #Tokyogourmet #Sushi #Uni
#日本料理 #日本旅遊 #東京美食 #壽司 #海膽
#일본음식 #일본여행 #도쿄맛집 #초밥 #성게알 Less

🍔𝗪𝗮𝗴𝘆𝘂 𝘁𝗼 𝗪𝗼𝗿𝗹𝗱𝘄𝗶𝗱𝗲, 𝗳𝗿𝗼𝗺 𝗡𝗶𝘀𝗲𝗸𝗼
🥩ニセコで味わう、100%和牛パティの贅沢バーガー
… 𝘥𝘦𝘵𝘢𝗂𝗅𝘀 𝘣𝗲𝗅𝗈𝘄 · 詳細は⤵︎

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼
📍┆Wagyu to Worldwide
🎌┆Kutchan (Hokkaido) · 倶知安 (北海道)
👩🏻‍🍳┆Burgers · ハンバーガー
🏷┆@wagyutoworldwide_niseko
💰┆¥1,500~¥2,500🌞
🚉┆Kutchan 倶知安 🚶🏽‍♀️5分
📅┆Walk-In Only · 予約不可
✍️┆Food: ★★★★★ · Vibe: 𝖢𝖺𝗌𝗎𝖺𝗅 · Price: ¥¥¥

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼
Near Kutchan Station, “Wagyu to Worldwide” serves some of the most satisfying burgers in the region🏆 Their patties are crafted from 100% wagyu beef, paired with buns baked in-house using premium domestic butter, and topped with a signature house-made sauce🐃 We tried the “Classic Burger” with a Kobe Beef upgrade and the indulgent “Quattro Cheese Burger”, which features kuroge wagyu layered with four types of cheese: cheddar, mozzarella, gorgonzola, and parmesan - both exceptional🧀

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼
北海道・ニセコの倶知安駅近くにあるハンバーガー専門店「Wagyu to Worldwide（ワギュウ・トゥー・ワールドワイド）」🌏 肉汁溢れるジューシーなパティは全て100%和牛を使用し、国産のプレミアムバターを使用した自家製バンズに特製ソースと挟んだ贅沢な一品💯 今回は、「クラシックバーガー」の神戸牛アップグレードと、チェダー・モッツァレラ・ゴルゴンゾーラ・パルメザンの4種のチーズを使った「クアトロチーズバーガー」をオーダー✌️ カジュアルかつ贅沢な味わいが楽しめました✨

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_niseko #tokyohalfie_ニセコ #tokyohalfie_nisekokutchan #tokyohalfie_ニセコ倶知安 Less

Chez Georges - Paris (France)

I have been trying to write about Chez Georges for weeks now, but always end up procrastinating instead. It is just too hard to do it justice and find the right words.

@chezgeorgesruedumail is everything that I expect from a Parisian restaurant. In fact, it is the quintessential definition of the city through my own lens. A timeless bistro, with a tight interior, low lighting and basically zero space between tables. Staff members that you just know are vastly experienced from the look in their eye. Handwritten menu. An intelligent wine list. endless bread and butter. And old school comforting flavors on every single bite.

There is nothing modern about Chez Georges and its food. No reinterpretation or creative twist. Each item on the menu is an ode to the classics that made French cuisine what it is. An open love letter to the homeland and its way of living.

The frites are crispy. The sauces are rich and buttery. The pate servings are very generous. The ambiance is loud. The meats are juicy. The tarte tatin is my personal favorite and the carré d’agneau is mandatory.

And yes, you might end up touching elbows with your neighbor during the meal. And people could not care less about it.

(Versão em Português nos comentários) Less

Our dinner at 3* Le Calandre was full of mesmerizing dishes starting with the refreshing Spring Al Aimo - a salad that changes with the season and has continuously evolved since its creation. Followed by the gorgeous and colorful Murrina Cappuccino with potato cream and black cuttlefish as a tribute to Venice’s glass-blowing heritage. The pasta served with earbuds can be challenging to some but definitely innovative as the crunchiness of the eggshell bits was exemplified in our eardrums. And my absolute favorite dish was the golden risotto with saffron and black licorice - a delicious dedication to “I Passi d’Oro” (The Golden Strides) statue by Roberto Barni at the Uffizi Gallery.

Our meal in pictures:

SPRING AL AIMO

NUDO E CRUDO

MURRINA CAPPUCCINO

SEA CREAM TORTELLINI WITH ASETRA ORO CAVIAR

SUONO N’UOVO

RISOTTO “PASSI D’ORO”
A variation of our saffron and licorice risotto dedicated to Roberto Barni’s sculpture at the Uffizi Gallery

VENETIAN SOFT-SHELL CRAB SANDWICH WITH BEER AND LIME

ROASTED CARROT, CELERY ROOT PUREE AND DONKEY INTINGOLO WITH RED WINE

SCORCHED BONE MARROW WITH CALAMARI CREAM, SEA URCHIN AND AMUR DAURICUS CAVIAR BRUSCHETTA

LIPSTONGUETEETHPALATE
Chocolate game 2025

See more about my dining experience in my reel 👉🏻
•
3*, Le Calandre
Rubano, Italy
#supermelItaly Less

Modern Innovative @homrestaurant ✨

- Fried cheese, barley, figs, lacto mushroom -
- Fermented cherries, grouper, blacken egg fruit -
- Beef tongue, seaweed, rose apple, umeboshi -
- Blackened apple, duck feijoada, ginger -
- Pineapple, sugar crust, flower syrup -
- Sunflower, ice cream, jam, black garcinia -

Located @intercontinentalphuket created by Ricardo Nunes 🙏 Less