Foodle

Another new review. Quick thoughts on Omakai in Aventura, a very welcome addition to north miami. Link in bio. Thx for reading legends. #sushi

#miami #miamisushi #sushimiami #miamibeach #northmiamibeach #sushilover #sushiaddict #southflorida #aventura Less

📍日本料理 晴山 @[instagram] 三田

鼈の炊き込みご飯😌

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ミシュラン2つ星 / 食べログ4.41 gold🏆百名店
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#晴山 #三田グルメ #日本料理 #日本酒 #日本料理晴山 #山本晴彦 #晴山離れ #稲庭うどん #鮑うどん #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 #美食倶楽部 #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

A reel from Marco Pierre White lamenting the absence of romance in modern fine dining has gone viral this week . It’s not something I have considered, but would have to agree . The throwback style and luxury of SW steakhouse is certainly the antidote .

Chef @heljoamaral generously previewed a new dish from his upcoming menu and it’s a home run . Gnocchi is filled with artichoke emulsion and topped with black truffle , this is giving Alinea black truffle explosion vibes and honestly a little modern retro is a great fit for a restaurant menu which delivers a classic experience . What really sets this dish apart is it’s accompanied by grilled bone marrow . The interplay of emulsion and marrow is a terrific mind meld and the marrow itself wasn’t overtly fatty .

First up was a half dozen Gillardeau oysters served with a banquet of options ( hot sauce , mignonette, Worcestershire , lemon and lime ) . FWIW I am team mignonette .

I chose the Margaret river Wagyu New York strip for steak and happily received another WIP from the kitchen . This beef had been washed with bourbon and maple before being encased in wax and dry aged for 21-28 days . Both the bourbon and maple notes do hit the palate but don’t detract or distract from the beef . The particularly charred ends of the steak were particularly satisfying , love Burnt Ends! Also a coming attraction on the upcoming new menu .

The steak came with 5 sauces , I’m usually prone to chimichurri or bearnaise but I really enjoyed the port bordelaise on this occasion .
Sides were potato confit/ fondant and white asparagus with Yunnan morels .

Desperately full but still committed to dessert , and a nice take on pina colada , which gave the fresh coconut hit I was looking for .

Service was great and they “talked” me into booking in for the upcoming 4 hand dinner with Born and Bred , looking forward to a nose to tail beef extravaganza . Less

🥩Premium Crumbled Wagyu Hamburger Steak🥩

【StoreName、店家名稱、가게 이름】
Yakiniku Muraki
燒肉村木
야키니쿠 무라키

【Place、地方、장소】
3F, Lespoir 295 Bldg, 2-16-6 Tsuruyacho, Kanagawa-ku, Yokohama, Kanagawa
神奈川縣橫濱市神奈川區鶴屋町2-16-6 Lespoir 295大樓 3樓
가나가와현 요코하마시 가나가와구 츠루야초 2-16-6 Lespoir 295 빌딩 3층

【Menu、選單、메뉴】
Crumbled Hamburger Set Meal ¥1,320 (tax inclu
手碎漢堡排定食 ¥1,320（含稅）
부숴먹는 함박 정식 ¥1,320 (세금 포함)

【Other Details、其他詳細資訊、기타 상세 정보】
Today we’re featuring “Yakiniku Muraki” in Yokohama!
This popular spot serves a luxurious set meal featuring 100% wagyu hamburger steak that you crumble apart yourself.
The high-quality rice pairs perfectly with the rich meat and egg yolk, and the best part — rice is all-you-can-eat!
Perfect for a satisfying Yokohama lunch!
今天要介紹的是位於橫濱的「燒肉村木」！
這家店提供使用100%和牛製成、可以手動崩碎來吃的高級漢堡排定食，非常受歡迎！
嚴選的米飯與拌入蛋黃的漢堡排絕配，而且白飯還能免費續加！
非常推薦當作橫濱午餐選擇！
오늘 소개할 곳은 요코하마에 있는 「야키니쿠 무라키」입니다!
100% 와규로 만든 고급 함박 스테이크를 부숴서 먹는 정식이 인기예요.
쌀도 엄선되어 있고, 노른자와 함께 먹는 함박은 정말 환상의 조합!
게다가 밥은 무한리필! 요코하마에서 점심으로 딱 좋아요!

#savorjapan
#japanesefood #japantrip #Yokohamafood #wagyu #kanagawafood
#日本料理 #日本旅遊 #橫濱美食 #和牛 #神奈川美食
#일본음식 #일본여행 #요코하마맛집 #와규 #가나가와맛집 Less

🇯🇵 Tabelog 4.07 🇯🇵

Suikouan is one of the very few highly rated cha-kaiseki restaurants in Tokyo. Chef Ishida has a Kansai root as he served as a sous chef at Kitcho Arashiyama before opening his own restaurant in Mita 10 years ago. It used to be an introduction-only restaurant until it was relocated to the current location in Azabujuban in 2023.

As you may see from the photos, Suikouan 2.0 is beautifully designed, and its counter is probably the nicest one I have ever come across in Tokyo. Chef Ishida would commence the omakase by introducing the seasonality, followed by presenting a seasonal platter that symbolizes good fortune. He would then show us the prized ingredients of the night such as matsuba-gani in winter or giant bamboo shoot in spring. As we paid our visit in February, the key ingredients were fugu and matsuba-gani which appeared in approximately 6-7 dishes, be it as a supporting cast or the main ingredient. Despite the relatively strong focus on seasonal ingredients, each dish tasted so differently, and the sensations were no way near repetitive. The gohan session was worth-remembering as we’re invited to add different high quality homemade condiments to the mouth-watering fried fugu donabemeshi. Needless to say, I added tones of karasumi, ikura and egg yolk to elevate the flavors.

The crab-focused courses were equally delicious. My favorite was the juicy and flavor-packed deep-fried crab legs topped with crab miso. The porridge with crab oil was ingenious and comforting as well. The meal ended gracefully with a zen tea ceremony – Suikouan is hand downs the most complete kaiseki experience that you will ever come across in Tokyo.
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Budget: 44,000 yen Less

Taste the Gables is backkkk and it’s the perfect excuse to try some of Coral Gables’ best restaurants at a fraction of the price ☺️ If you haven’t heard of it, it’s a local event where restaurants offer curated menus priced from $30–$60 for the month of July. We checked out @tulliomiami for lunch and only spent $29 for a delicious three-course meal, truly delish 😍 Head to tastethegables.com to see all the participating spots! #CoralGables #MiamiEats #TastetheGables #MiamiRestaurants Less

信楽焼の器で味わう、絶品釜揚げうどん。
大阪市西成区、開店前から人が集まり始める。目指すは2011年創業の『釜揚うどん一紀』。

釜揚げうどんを看板に掲げるが、実はカレーうどんも限定の人気商品。どちらも食べたいという欲張りな願いに応えてくれるのが、店名を冠した「一紀セット」。カレーうどんではなくカレー丼の形で提供されるが、２つの名物を同時に楽しめる満足度の高いメニューになっている。

まずは釜揚げうどん。目の前には、橙色に統一された信楽焼の器たち。釜揚げうどんの丼、つけダレの徳利と猪口が揃い、その素朴な風合いが、うどんの湯気とともに温もりを添える。丼の中では、もっちりとした麺がゆったりと泳ぎ、小麦の香りが立ち上る。持ち上げると、その弾力がはっきりと伝わる。口に含めば、つるりとした喉越しのあとに、噛むほどに広がる自然な甘み。つけダレはやや個性的な味わいだが、生姜、天かす、ネギ、七味を加えれば、一気に自分好みの味に仕上がる。猪口を両手で包めば、じんわりと手のひらに伝わる熱が、うどんの優しさをより深く感じさせてくれる。

そしてカレー丼。しっかりとしたスパイス感があり、インパクトのある味わい。一口目からピリッとした刺激が走るが、ベースには和の出汁の風味がしっかりと効いている。柔らかく煮込まれた肉の旨みがアクセントとなり、カレーの濃厚なコクと相まって、ご飯がどんどん進む。確かにこれがうどんであっても満足感が高いことは間違いない。

テーブルに並ぶ信楽焼の器は、そのざらりとした手触りやぽってりとした厚みが、うどんの美味しさだけでなく、食べる時間そのものを心地よくしてくれる。釜揚げうどんの素朴な味わいと、カレー丼のスパイシーな刺激。そのどちらも楽しめることが、行列を生む理由なのだろう。ご馳走様でした。

#釜揚げうどん一紀
#うどん
#大阪グルメ
#食べ歩き
#ミトミえもん
#gourmet
#osaka
#udon Less

📍Kurogi くろぎ┆🗼Daimon 大門┆🍱Breakfast Omakase 朝食のおまかせコース (¥41,800 / person)┆🌟Caviar & Butter Toast キャビアバタートースト

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼
👩🏻‍🍳┆Kappo · 割烹料理
🏷┆#くろぎ
💰┆¥40,000~¥50,000🌞 (Breakfast)
🚉┆Daimon 大門駅 (Exit A6)🚶🏽‍♀️4min
👣┆Smart Casual · スマートカジュアル
📅┆Book via @omakasejapan · OMAKASEから予約
✍️┆Food 10/10 · Vibe 9/10 · Price ¥¥¥¥¥

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼
Previously reserved exclusively for regulars on Saturday mornings (and booked out a year in advance!), Kurogi’s legendary “Breakfast Omakase” is now available to the public via @omakasejapan on Tuesdays and Thursdays✨ Starting at 9:30AM and wrapping up by 11AM, this 90-minute morning feast is the most extravagant way to start your day👑

The lineup is generous, so come hungry - most dishes (except raw items and soup) can be taken home too🛍️ The star? Their “Caviar & Butter Toast” with freshly baked bread from @ginza_nishikawa, topped with unlimited caviar (!!)💎 Add sweet “dashimaki tamago” (rolled omelette), tartar sauce, and roasted wagyu chateaubriand for the ultimate luxe sandwich🥩

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼
今まで常連客限定で土曜の朝に提供され、1年先まで予約が埋まっていた「くろぎ」の伝説的な朝食のおまかせコースが、今月から @omakasejapan 経由で火曜と木曜の枠が一般公開🎊 午前9時半から始まる90分間の朝ごはんは、贅沢すぎる一日の始まりです🥹 ボリューム満点なので、お腹を空かせて行くのがおすすめ🙈 生ものや汁物を除き、ほとんどのお料理はお持ち帰りも可能です🍱

中でも主役は「銀座に志かわ」の焼きたて高級食パンに、好きなだけキャビアをたっぷり乗せられる「キャビアバタートースト」🫶 さらに、ほんのり甘いだし巻き卵・自家製タルタルソース・シャトーブリアンのローストビーフを重ねれば、至高のサンドイッチが完成です🏆 予約枠は解放されたばかりなので、気になっている方は今がチャンスです🍀

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_kurogi #tokyohalfie_くろぎ #tokyohalfie_daimon #tokyohalfie_大門 #gifted Less