Foodle

A super fun night at @bentotecamilano in Milan 🇮🇹 with the 6-hands collaboration between Japanese chefs @yojitokuyoshi, @sakamotoken of @cenci.kyoto, and @masahirock.23 of @osteriagiorgionedamasa! It was great to be back at Bentoteca as the fusion of Japanese and Italian cuisines is done superbly well here. The restaurant was born during the pandemic after Chef Yoji turned his fine dining restaurant into a Japanese bento takeaway shop. It was so successful that what was supposed to be a pop-up remained to this day. After traveling in Europe for a while, the part of me that was missing Asian food was immensely satisfied with the refined and comfort flavors at this collaboration. We started with a plethora of creative dishes made with tuna and Wagyu beef before culminating with a delicious ramen and grilled pigeon. The brilliant tiramisu made with warabi mochi was the perfect way to end the meal. Lovely to share this fun night with @anastassiaav and @foodandtravelhk!

The menu:

- Otoro con dashi, acqua di pomodoro e wasabi
- Chutoro yukke
- Shiroae di asparagi bianchi e akami con caviale
- Carpaccio di wagyu ichibo e tonno
- Inari e negitoro
- Otoro jabara, melanzane e riso glutinoso
- Tartellette con calamari e piselli
- Tempura di friggitelli e ragù di anatra
- Yakitori di animelle e lumache di mare
- Wagyu teriyaki e mozzarella in carrozza
- Tortellini di mazzancolle
- Consommé e noodles
- Piccione, risotto salsa aglio nero e mirtili
- Gelato al Roquefort crumble di capperi
- Warabi mochi e spuma di tiramisù
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Bentoteca
Milan, Italy
#supermelItaly Less

Casual Fine Dining @zsom.restaurant ✨

- Quisquillas, watermelon, tomato, basil -
- White asparagus, chayote, hoja santa oil -
- Hamachi, lettuce, moringa, chalaca -
- Red mullet, green peas, papaya escabeche -
- Roe deer loin, purple corn, chanterelles -
- Buffalo cheese, oats, pear, ajo negro -
- Coconut, pandan, chocolate, poppy seeds -

Rooted in Latin America by @diego.briones.28 🤗🔥 Less

#熟成鮨利他⁣
#福島⁣
独自の手法で提供完全予約制の熟成鮨のお店⁣
今回は熟成鮨と和牛おまかせコース22000円⁣
トップは卵どっぷり名物ボタン海老ウニ寿司⁣
甘い海老の身にプチプチ卵食感が加わり最高⁣
鮪の中トロに赤身に漬けは大好きな三大巨頭⁣
とろける中トロ筆頭間違いない旨さに頬落ち⁣
夏の高級魚、白星のフエダイも脂のりのり⁣
カンパチの薬味巻きは切口が芸術、お味も芸術⁣
寿司の間にはさむ和牛すき焼きやしゃぶしゃぶ⁣
生もの続くと欲しくなるこってり差し味も歓喜⁣
マグロの赤身と中トロにカラスガレイにウニ⁣
全部乗せ貴族だけが食べれる贅沢貴族カクテル⁣
海老の頭からとったスープの優しい煮麺で〆⁣
魚は熟成5日～12日と旨味が凝縮され濃厚⁣
赤酢シャリまで3年熟成ものを使用の徹底ぶり⁣
温度に拘りネタの隠し薬味もめっちゃ美味しい⁣
追加握りは一律500円とありえない価格設定⁣
お店は18時と20時45分～の2部の完全予約制⁣
インターホンを鳴らし入店知る人ぞ知る隠れ家⁣
寿司ツゥは是非お見知り置きしていただきたい⁣
値段はるが文句なし終始唸れる最強寿司のお店⁣
修行無しYouTubeで独学から頭角現す敏腕大将が切り盛り⁣
20250627⁣
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⁡⁣
🍣 熟成鮨と和牛omakaseコース22000円🍣⁣
・握り13貫⁣
(煽りイカ.クロムツ.鮪.甘鯛.赤身.鯵.フエダイ.カンパチ.中トロ.肉寿司.カラスガレイ.金目鯛)⁣
・一品 7品⁣
・うちひらローストビーフ3時間低温調理⁣
・茶碗蒸し あおさのりあんかけ徳島の黒アワビ⁣
・和牛のしゃぶしゃぶ もみじおろし 芽ねぎ⁣
・和牛のすき焼き仕立て ⁣
・魚の粗とか骨で出汁とったスープ⁣
・白星フエダイ⁣
・貴族カクテル⁣
・ボタンエビ出汁入麺⁣
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@rita_jukusei⁣
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熟成鮨 利他⁣
大阪市福島区福島2-7-17 2F⁣
営業時間⁣
18:00～/20:45～⁣
(2部制の完全予約制)⁣
定休日 不定休 Less

Sea bass, marinated shrimps, lettuce, spinach, beurre blanc. At Michelin-starred "Erno's Bistro" in Frankfurt.
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#seabass #caviar #ernosbistro #onemichelinstar
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

Soo goood this ‘Scarlet prawn from Algarve “açorda”’ (the traditional substance dish, very popular in the Alentejo region of Portugal made with readily available ingredients such as soaked left over bread, garlic, olive oil and cilantro which in this case has the addition of egg yolk and seafood) from @andre_cruz_ @restautantefeitoria Less