Foodle

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【StoreName、店家名稱、가게 이름】
Toki
刻季
토키

【Place、地方、장소】
1F, 2-1-3 Shinsaibashisuji, Chuo-ku, Osaka, Osaka Prefecture
大阪府大阪市中央區心齋橋筋2-1-3 1樓
오사카부 오사카시 주오구 신사이바시스지 2-1-3 1층

【Information、資訊、정보】
Toki is a hidden restaurant in Shinsaibashi, Osaka,
the only place in Japan where Franck Muller collaborates with the rare Ozaki Beef!
Enjoy seasonal ingredients grilled teppanyaki-style, then relax with dessert and coffee in the second-floor lounge.
With only one group allowed at a time, the private luxury is unbeatable. Definitely check it out!
位於大阪心齋橋的隱藏系餐廳「Toki」，
是法蘭克·穆勒與稀有尾崎牛聯手打造的日本唯一空間！
可以品嚐以鐵板燒方式料理的當季食材，餐後在二樓沙發區享用甜點與咖啡。
每天僅限一組客人，私人感超奢華！一定要去體驗看看！
오사카 신사이바시에 있는 숨겨진 레스토랑 ‘Toki’.
프랭크 뮐러와 희소한 오자키규가 콜라보한 일본 유일의 공간이에요!
철판구이로 제철 식재료를 맛보고, 2층 라운지에서 디저트와 커피를 즐길 수 있어요.
하루 한 팀만 예약 가능한 프라이빗한 럭셔리가 최고예요! 꼭 가보세요!

#savorjapan
#japanesefood #japantrip #Osakafood #Osaka
#日本料理 #日本旅遊 #大阪美食 #大阪
#일본음식 #일본여행 #오사카맛집 #오사카 Less

Tabelog 4.26🥉

Kurosaki was previously located in Shibuya before moving to its new home in Aoyama. The interior of Kurosaki 2.0 was exclusive and aesthetic as if an art gallery, echoing with the aura of the restaurant. The meal started off impressively with an array of kappo-level tsumamis. The perfectly warayaki-ed sawara was aromatic and moist, finishing with a concentrated smoky aftertaste. Chawanmushi was another showstopper as it always features different seasonal treats. Today, the hero was kegani and its flavor-packed miso which went extremely well with the moist & umami-packed egg custard. Chef Kurosaki preferred using smaller kinmedai as it’s more delicate and softer – definitely a good pick as the first appetizer.

Chef Kurosaki also invested a lot in his maguro from Yamayuki. The jabara otoro was top notch, and we really enjoyed the flawless mouthfeel as the tendon was completely softened by the aging process. The balance between fattiness & meatiness was equally remarkable. Winter is never the best season for uni but the jewel box from Higashizawa [東沢水產] was an excellent pick. The delicate ocean and kombu flavor was so comforting and long lasting!

Steamed nodoguro nigiri and grilled fugu shirako nigiri were both adventurous but the flavor profile did work magically with Kurosaki’s mild shari. Kurosaki San did not graduate from any famous sushi master, but this enabled him to think out of the box - this is exactly what I am looking for after countless sushi omakase.

Kurosaki San is also a wine lover, and I believe Kurosaki has one of the most impressive by the glass wine selection as a sushi restaurant. In short, Kurosaki is hands down my favorite modern sushiya in Tokyo. The rating does not do him justice as it was recently relocated, erasing all of the previous credential that was accumulated on Tabelog.
-—————
Budget: 50,000 yen Less

ケーキのようでジェラート、ジェラートのようでケーキ。
大阪難波エリア、2011年創業の『ルッジェーリ（RUGGERI）』を訪れます。

扉を開けた瞬間、目を奪われたのはショーケースの光景。ジェラートの上にケーキたちが鎮座する、他では見たことのないディスプレイ。ジェラート店なのか、パティスリーなのか。その境界線が曖昧になるような光景に、期待が一気に高まります

そんな店のビジュアルを象徴するような一品が「フレジェ」。ジェラートでありながら、もはやショートケーキそのもの。滑らかなジェラートの中にスポンジやクリームが織り込まれ、甘酸っぱいベリーが味のアクセントに。口に入れれば、ジェラートならではのひんやりとした食感と、ケーキのふわっとした要素が見事に調和する。ジェラートの概念を覆す一品だ。

だが、実は一番人気は「ピスタチオ」。シチリア・ブロンテ産の最高級ピスタチオを贅沢に使用し、ねっとりとした濃厚な口当たりが特徴。ピスタチオ特有のナッツのコクと香ばしさが口いっぱいに広がり、後味にはクリーミーな余韻が残る。ピスタチオジェラートの決定版とも言える完成度。

『ルッジェーリ』は、ただ美味しいジェラートを提供するだけの店ではない。訪れる者に驚きを与え、新しい体験を生み出す力を持っている。ショーケースの光景に圧倒され、食べればその完成度の高さに納得する。そんなジェラート店、いや、ジェラートを超えたデザートショップがここにあった。ご馳走様でした。

#ルッジェーリ
#ジェラート
#アイス
#大阪グルメ
#ミトミえもん
#gourmet
#osaka
#gelato Less

📍Night Market┆🗼Shibuya 渋谷┆🏮Details Below 詳細は⤵︎

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼
👩🏻‍🍳┆Modern Southeast Asian · モダン東南アジア
🏷┆@nightmarket.tokyo #ナイトマーケット
💰┆¥10,000~¥15,000🌛
🚉┆Shibuya 渋谷駅 (Exit B5)🚶🏽‍♀️11min
👣┆Casual · カジュアル
📅┆Book Online · オンライン予約
✍️┆Food 9/10 · Vibe 9/10 · Price ¥¥¥

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼
A vibrant new addition to Tokyo’s dining scene, “Night Market” opens its doors in Shibuya on July 1st🌙 Helmed by Chef @naitochihiro (formerly of @leffervescence and @andivietnamese), this new restaurant explores the concept of “Mixed Asian cuisine” inspired by night markets, blending the dynamic flavours of Southeast Asia with Japanese ingredients and techniques❤️‍🔥

The a la carte menu features shareable plates paired with fresh herbs sourced from across Japan, served on handpicked artisanal tableware🌿 The “Charcoal Grilled Duck” in the cover photo was a highlight, served with sweet “Kecap Manis,” citrus, brown sugar, and fish sauce🍊 There were so many intriguing dishes we haven’t tried yet - we will most certainly be back!🫶

①, ② 🦆Charcoal-Grilled Duck Breast (¥6,800)
③ 🐟Fresh Anchovies (¥600 / each)
④ 🥒Bitter Gourd Fresh Spring Roll (¥800 each)
⑤ 🎣Seared Bonito & Beetroot Som Tum (¥2,400)
⑥ 🐷Sai Ua (Northern Thai Sausage) (¥1,400)
⑦, ⑧🍜 Classic Bonito Broth Pho (¥1,400)
⑨ 🍅Shrimp & Tomato Pho (¥1,800)
⑩ 🦐Gas Shrimp Crackers, Salt Lemon Dip (¥900)
⑪ 🥝Chilled Cucumber & Kiwi Soup (¥800)
⑫ 🦑Squid Goi Cuon (Vietnamese Salad) (¥1,600)
⑬ 🍶Brown Rice & Sweet Amazake Chè (¥1,400)
⑭, ⑮ 🪑Interiors
⑯ 🚪Exteriors

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼
来月渋谷にオープンする話題のレストラン「Night Market（ナイト・マーケット）」🎊 3つ星「L’Effervescence（レフェルヴェソンス）」や「Ăn Đi（アンディー）」出身の内藤千博シェフが手掛けるアラカルトメニューは「東南アジア各地の伝統料理に軽快なアレンジ」がコンセプト✨ 職人が一枚ずつ描いた器に盛り付けられるお料理は、全国の農家から届いたフレッシュなハーブを添え、南国のヴィラを感じさせる空間で楽しみます🌴

中でも得に印象に残ったのが、カバー写真のインドネシア風「鴨胸肉の炭火焼きとケチャップマニス」🇮🇩 柑橘のジュースや黒糖、ナンプラー等を合わせたソースのアクセントと味わう絶品です🥹 旨味が凝縮された、季節限定の「海老とトマトのフォー」もマストオーダー💯 他にも魅力的なメニューが盛り沢山なので、またぜひ伺いたいと思います💓

①, ② 🦆鴨胸肉の炭火焼き (¥6,800)
③ 🐟三重県尾鷲のフレッシュアンチョビ (¥600 / 個)
④ 🥒ゴーヤチャンプルーの生春巻き(¥800 / 個)
⑤ 🎣鰹のタタキとビーツのソムタム (¥2,400)
⑥ 🐷サイウア (¥1,400)
⑦, ⑧ 🍜クラシック節のフォー (¥1,400)
⑨ 🍅海老とトマトのフォー (¥1,800) Less

Le Bon Georges - Paris (France)

@le_bon_georges is not your standard neighborhood bistro. Sure, it checks some of the boxes with a charming chalkboard menu, an impressive wine list and tables arranged very close to one another. But this restaurant is in a category of its own due to several other reasons, one of them being the very steep price tag.

Le Bon Georges is not a place to go every other week and enjoy the Parisian lifestyle. It is a place for special occasions, a destination restaurant that at the same time resembles the bistro culture beloved in the city.

For me, it is all about the beef here. It is sourced from legendary butcher Alexandre Polmard, who is the sixth generation of a family who was made famous by its exclusive and extremely high-quality cattle breed (@maisonpolmard).

In order for the beef to shine, it is prepared here with as little intervention as possible. The steak tartare for instance is only seasoned with olive oil, salt and pepper, letting the produce speak for itself.

It would be a huge mistake to come here and not order the dry aged cut on the menu. Sold by gram, it is perfectly complemented by a side of salad and their addictive homemade french fries.

Fellow beef lovers out there, make sure you flag this place on your watchlist.

(Versão em Português nos comentários) Less

“The Art of Taste” is what the great @daniel_gottschlich_chef
calls his culinary journey.
An impressive, exciting & creative display of his skills.
I have been able to experience his development up close for almost 15 years. I’ve never experienced him as strong, focused and calm as he is now.
One of the most creative chefs in the country has gathered a unique team around him who will set off a dazzling fireworks display for the guests.
Even though Copenhagen, Barcelona or Stockholm would certainly suit you better, I am very happy to have you here in Cologne.
🙏🫶❤️🚀

„The Art of Taste“ nennt der großartige @daniel_gottschlich_chef
seine kulinarische Reise.
Eine beeindruckende, spannende & kreative Darbietung seines Könnens.
Seit fast 15 Jahren darf ich seine Entwicklung „Hautnah“ miterleben.
Habe ihn noch nie so stark, konzentriert & in sich ruhend erlebt wie jetzt.
Einer der kreativsten Köche des Landes hat eine einzigartige Mannschaft um sich herum gruppiert, die ein rauschendes Feuerwerk für die Gäste abfackeln.
Auch wenn euch sicherlich Kopenhagen, Barcelona oder Stockholm besser zu Gesicht stehen würde, bin ich sehr froh euch in Köln zu haben.
🙏🫶❤️🚀
•
Ox & Klee - ⭐️⭐️
Cologne, Germany
#miguelontour #mcculinarylife #youdinner #youdie #oxundklee #danielgottschlich Less

Lunch with a legend! What an honor to share a meal with THE @alainducasse at Heritage by Kei @ritzcarltontokyo. A delightful afternoon of exceptional food and conversation. A few takeaways from our chat:

1. How to be successful as a young chef in fine dining: “The right concept at the right time, in the right place, and - this is important - at the right price.”
1. Thoughts on social media: “A wonderful tool that allows you to see what people are doing on the other side of the world.”
1. The next up-and-coming culinary region: “Mexico.”

#alainducasse #heritagebykei #legend #michelin #melindajoeiseatinganddrinking Less

Our marvelous meal at 3* Jan by @janhartwig_official in pictures:

Our menu:

FOIE GRAS À LA CHANTILLY
Rum raisin, pecan nut & 3o years aged balsamic vinegar

CRUSTADE
Salmon belly, pistachio, wasabi, soy tapioca & myoga

CHICKEN SALAD
“back to the 80’s”

VEAL TARTARE
“Vitello Tonnato style”
Beetroot, Don Bocarte anchovy, caper & chives

SEA URCHIN “LOUISE”
N25 kaluga reserve “selection JAN”
Jellified ox cail & crème fraîche

PIKE DUMPLING 3.0
Pikeperch, currant bush oil, nori jam, Marcona almond, celery & smoked mussels fumet

BREAD
Homemade & organic sour cream butter from Allgäu
Nettle curd cheese with salty lemon & spring herbs

ASPARAGUS from Martin Waßmer
Flan, salad & velouté
Green olive, morels, crispy potato & rapeseed oil

SCOTTISH LOCH DUART SALMON
Grilled teardrop peas, grapes, scallop XO & whey with shiso vinegar

DUCK WITH PEPPER
Sauteed foie gras
Carrot, mustard aioli, dried cherries, rosemary & spruce shoots

MOUNTAIN CHEESE FROM ALLGÄU
Bottarga, pollen & “Braunschweiger Mumme”

“PETIT DÉJEUNER”
Yoghurt sorbet, Rooibos tea, Charentais melon, pink grapefruit & caramelized cereals

“MIEZE SCHINDLER”
Raspberries, macadamia & vanilla

PETIT FOURS
PATE DE FRUIT - “Jagermeister”
MADELEINES with sweet miso - buttermilk & lemon
ICED PROFITEROLE - cassis & cream cheese
BIO HONDURAS 75% from Eberhard Schell - coffee & Piemontese hazelnut

See more about my dining experience in my reel 👉🏻
•
3*, Restaurant JAN
Munich, Germany
#supermelGermany Less