Foodle

Finally had a chance to visit @cellar335 in #jerseycity! This Asian-fusion bar and restaurant had long been on my hitlist, and my only regret not visiting earlier. We loved the variety and creativity of everything on the menu, and had a hard time picking favorites…

🥘 Tiki Masala Meatballs & Drunken Noodles
🥓 Crispy Pork Belly Bao
🐟 Salmon Tartare on Crispy Rice
🍮 Bread Pudding & Chocolate Gelato
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#asianfusion #chinesefoodlover #asiancooking #tikkamasala #meatballs #currynight #drunkennoodles #ricenoodles #noodlelover #porkbelly #bao #buns #breadpudding #gelatolovers #meatlover Less

📍うなぎ かぶと @[instagram] 池袋

最後は養殖と天然の食べ比べ
捌きたての鰻、抜群に美味しかった😌

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食べログ4.40 silver🏅百名店
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#うなぎかぶと #鰻 #池袋かぶと #池袋グルメ #かぶと #食べログ鰻部門全国2位 #鰻日本一 #鰻好きな人と繋がりたい #横山さんの鰻 #ミシュラン東京 #食べログ高評価 #東京カフェ #アフタヌーンティー巡り #東京スイーツ #鮨好きな人と繋がりたい #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

While summer is not peak season for Japanese seafood , it’s also the time where my palate is seeking the freshness , Unami and salinity that sushi delivers .

Jay Myung and the team at Sushi Kinetsu deliver an excellent relaxed experience and the quality and consistency shone through .

The stars of the otsumami were the snow crab - gently molded into a loose crab ball , paired with sesame tofu which had a mochi texture submerged in a terrific dashi .
The octopus was also outstanding , it is prepared by being placed on green tea and then massaged for 30 minutes , super tender it essentially melted .

I do love how the Neta gently shapes than slumps on the Shari with slight overhang here .
Nigiri highlights included the dense texture of the Aori Ika which had been finally scored in 4 directions and the sweetness of both the Shira ebi and Murasaki Uni .

Full lunch menu below

Katsuo sashimi
Snow crab with sesame tofu and dashi
Steamed octopus
Ankimo monaka
Grilled scallop nori

Aori Ika
Kinmedai
Shima Aji
Chutoro
Aji
Shira ebi
Murasaki uni
Anago
Kampyo roll
Tamago
Shizuoka Melon Less

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【StoreName、店家名稱、가게 이름】
Okome to Wagyu Nakatake
お米と和牛 なか武
오코메토 와규 나카타케

【Place、地方、장소】
2F Vort Ginza Briller, 1-14-6 Ginza, Chuo-ku, Tokyo
東京都中央區銀座1-14-6 Vort銀座 Briller 2樓
도쿄도 주오구 긴자 1-14-6 Vort 긴자 브리에 2층

【Information、資訊、정보】
Today, let me introduce “Okome to Wagyu Nakatake” in Ginza Itchome.
This restaurant offers a luxurious dining experience themed around Japan’s finest rice and wagyu beef.
The wagyu dishes prepared by the master Japanese chef, paired with premium Uonuma rice, are simply exquisite.
Spend a special moment with someone important in this calm and elegant space.
今天要介紹的是位於銀座一丁目的「お米と和牛 なかたけ」。
這是一家以日本引以為傲的米飯和和牛為主題，帶來五感饗宴的高級餐廳。
由熟練日本料理師傅烹調的和牛料理，搭配魚沼產越光米，滋味無與倫比。
在沉穩優雅的空間裡，與重要的人共度特別時光吧。
오늘 소개할 곳은 긴자 1초메에 있는 ‘오코메토 와규 나카타케’입니다.
일본이 자랑하는 쌀과 와규를 테마로 오감을 만족시키는 고급 요리를 제공하는 곳이에요.
노련한 일본 요리장이 만드는 와규 요리와 우오누마산 고시히카리는 정말 일품이에요.
차분하고 세련된 공간에서 소중한 사람과 특별한 시간을 보내보세요.

#savorjapan
#japanesefood #japantrip #TokyoGourmet #GinzaGourmet
#日本料理 #日本旅遊 #東京美食 #銀座美食
#일본음식 #일본여행 #도쿄맛집 #긴자맛집 Less

🥩𝗪𝗼𝗼𝗱𝗳𝗶𝗿𝗲-𝗴𝗿𝗶𝗹𝗹𝗲𝗱 𝗧𝗼𝗸𝗮𝗰𝗵𝗶 𝗛𝗲𝗿𝗯 𝗕𝗲𝗲𝗳
🪵薪火でじっくり焼き上げた十勝ハーブ牛
… 𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼
📍┆HITO by TACUBO
🏷┆@hitobytacubo #HITObyTACUBO
🎌┆Niseko (Hokkaido) · ニセコ (北海道)
🍴┆Dinner Signature Course (¥15,000 / person)
👩🏻‍🍳┆Italian · イタリアン
🏷┆@hitobytacubo #HITObyTACUBO
💰┆¥15,000~¥20,000🌛
🚌┆Hirafu Welcome Center🚶🏽‍♀️1min
👣┆Smart Casual · スマートカジュアル
📅┆Book Online · オンライン予約
✍️┆Food: 𝖲𝗎𝗉𝖾𝗋𝖻 · Service: 𝖶𝖺𝗋𝗆 · Price: 𝖥𝖺𝗂𝗋

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼
Located on the ground floor of @muwaniseko at the base of Grand Hirafu, “HITO by TACUBO” brings the spirit of Tokyo’s @michelinguide-starred “TACUBO” to the snowy peaks of Hokkaido❄️Tucked within Niseko town - lively in winter, serene come spring - this refined restaurant highlights seasonal Hokkaido ingredients prepared with Italian techniques and Japanese precision🌿

A standout was the signature woodfire-grilled sirloin steak prepared with “Tokachi Herb Beef” - slow-cooked over open flame for a crisp crust and tender, juicy centre🔥 Simply seasoned with salt and pepper, the meat was packed with umami🧂 Dessert featured the iconic gelato and financiers from @dolce_tacubo, a sweet finish that stayed true to the TACUBO name🍨

①, ② 🥩Tokachi Herb Beef Steak (+ ¥2,500)
③, ④ 🍝Tagliolini, Zucchini, Truffles (+ ¥1,000)
⑤ 🐚Scallop Carpaccio, Tomato Coulis
⑥ 🍦Fig, Hazelnut Gelato, Tea Gelee
⑦ 🍪Financier
⑧ 🪑Interiors

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼
北海道・ニセコに2023年12月オープンした「MUWA NISEKO」の1階に構える「HITO by TACUBO」は、東京のミシュラン星付きレストラン「TACUBO」がプロデュースした本格派レストラン⛷️ 北海道産の旬の食材をふんだんに使い、イタリアンの技法をベースに、和の繊細さで丁寧に仕上げられた一皿一皿が楽しめます🇮🇹

中でも印象的だったのは、十勝ハーブ牛を使用した「薪焼きサーロインステーキ」🐃 じっくりと火入れされ、表面は香ばしくカリッと、中は驚くほどジューシーで柔らかな仕上がり❤️‍🔥 塩と胡椒だけのシンプルな味付けながら、お肉本来の旨みがしっかり引き立っていました💯 ニセコに伺う際には必ず訪れたいお店です✨

①, ② 🥩北海道・十勝産ハーブ牛
　　　　 サーロインの薪火焼き (+ ¥2,500)
③, ④ 🍝タリオリーニ・花ズッキーニ
　　　　 サマートリュフ (+ ¥1,000)
⑤ 🐚帆立のカルパッチョ・トマトのクーリ
⑥ 🍦無花果・ヘーゼルナッツジェラート・お茶のゼリー
⑦ 🍪小菓子（フィナンシェ）
⑧ 🪑内装

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_niseko #tokyohalfie_ニセコ #tokyohalfie_nisekohirafu #tokyohalfie_ニセコ比羅夫 #niseko #ニセコ #gifted Less

L’Ambroisie - Paris (France)

There is a saying in soccer that says “a classic is a classic and vice versa”. If that were ever to apply to restaurants, it would probably be referring to @ambroisieparis. Situated in the Place des Vosges, the restaurant has held three Michelin stars for a staggering 37 years.

Ambrosia means food of the gods in Greek mythology, and the name chosen for the restaurant could not reflect any better what it stands for: the food in itself. Without any unnecessary gimmicky or distractions. Everything here revolves around what is ultimately served on the plate, from the setting and service to the absurdly high quality ingredients selected.

Differently from most of its peers, L’Ambroisie does not offer a tasting menu. Instead, they offer a concise selection of a la carte options for guests to choose from. Each of them is generously served, in a way where one can have several bites of the same dish, something that I found quite refreshing when comparing it to most restaurants of this magnitude.

Every course made me believe that whatever was coming up next would not be able to keep up, only to be humbled by the smell of the next one as soon as it arrived. My favorite was probably the sea bass with artichokes and caviar, but it would be impossible not to mention the complexity of the curry sauce served with their signature langoustine.

For dessert, their world famous chocolate tart with bourbon vanilla ice cream might have been one of my favorite sweet courses in recent memory. Light and airy but with a crunchy base, it is moist and elegant, in a perfect balance of both flavors and temperatures.

(Versão em Português nos comentários) Less