Foodle

📍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

Jinmi Sikdang - Seoul (Korea)

In simple terms, Ganjang Gejang is raw crab marinated in soy sauce. It was also one of those exotic Korean dishes that made me dream about my upcoming trip after each planning session back on my chair.

Now that my travel days are over and I am back on my chain, I can confidently say that of all the places I tried it, my favorite version was definitely the one from Jinmi Sikdang.

Since there is only one thing on the menu here, there is no going wrong. Once I was seated, they started serving an infinite amount of banchan to go along with the crab.

The dish is obviously brinny, but I couldn’t help but notice the sweetness of the marinade as well, that made everything balance. It also came with thin chilli slices on top that gave it an extra dimension of flavor. The creamy roe oozed out of the shell with the lightest of efforts, almost begging to be mixed with rice or made into a seaweed roll.

It was a very pleasant dinner in a local and casual environment, with all other tables packed with friends and families enjoying this delicacy. Reservations here are highly encouraged, but I tried my luck near closing hours and was seated right away.

(Versão em Português nos comentários) Less

Part 2/2
It was my friend’s company’s senior management gathering/dinner and I was the only “outsider”. So why I was there? Simple—he had picked one of my HK favourite restaurants and the menu was tempting. So I insisted to join. Things I do for food.
#michelinstarrestaurant #michelinstarfood #hkeats #hkrestaurant #hkfoodie #eatstagram #chineserestaurant #food #foodie #foodgasm #foodporn #foodlover #foodofinstagram #foodstagram Less

Oh, how I love yoshoku - that irresistible, stick-to-your-ribs style of Japanese-Western fusion born of the Meiji era! If that sounds unfamiliar, consider this: if you love tonkatsu or ebi-furai, you love yoshoku too. #tb to a delicious meal at Bistro Toyama with @sakayanyc.

#yoshoku #tonkatsu #ebifurai #bistrotoyama #meijiEra #japanesefusion #melindajoeiseatinganddrinking Less

Hello Munich 🇩🇪! The first meal I had on this visit was at the culinary temple @tantris_maison_culinaire which has been opened since 1971 and has held 2 Michelin Stars for over 4 decades. The first thing I noticed about the restaurant was the striking oriental decor with a bold black and orange color theme - it was certainly memorable and unique. The current Executive Chef is @benjamin_chmura who had extensive experience working in top restaurants in France before taking the helm in 2022. Serving modern French cuisine, the tasting menu is dedicated to the best seasonal ingredients available at the moment.

Our menu:

Caramelised Onion · Apple · Chives
Celery · Pumpkin · Walnut
Spinach-Crustillant · Navette · Lovage
Beet Root · Smoked Bottarga · Horseraddish
Cannelé · Mullet · Grapefruit
Champignons · Shiitake · PX-Vinaigrette

JARDIN - Lobster • Bearnaise • Verveine
PETIT BATEAU - Sole • Peas • Saffron
GALETTE - Crab • Norway Lobster • Fingerlime
ENCRE - Red Mullet • Sepia • Capers
FERME - Sweet Bread • Trevisano • Sauce au Poivre
CHASSE - Deer • Berries • Juniper
MONTAGNE - Fresh Herbs • Chartreuse • Fennel
FÔRET - Pine • Wild Strawberries • Rice Pudding
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2*, Tantris
Munich, Germany
#supermelGermany
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#germany #munich #munichfood #munichrestaurants #finedining #finedininglovers #michelin2stars #2michelinstars #worlds50best #tantris #tantrismünchen #tantrismaisonculinaire #restauranttantris #benjaminchmura Less

il AOYAMA
2024.03 & 10 dinner
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十勝ロイヤルマンガリッツァ豚肩ロース
フランスのプロヴァンス地方シストロン産仔羊ロース
豊川の北川さんの朝採れグリーンアスパラ
Tokachi Royal Mangalica pork shoulder loin
Sisteron lamb loin from France Provence
Green asparagus picked that morning by Kitagawa from Toyokawa

バニラジェラート
紅茶と赤ワインのソース　
愛知県新城市作手高原産「寒熟」のソルベ
Vanilla gelato
Black tea and red wine sauce
Sorbet of ‘Kanjuku’ strawberries from Sakute Plateau, Shinshiro City, Aichi Prefecture

栗のアイスクリーム
和三盆と茨城の利平栗の粉末
Chestnut ice cream
Wasanbon and Ibaraki Rippei chestnut powder
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「il AOYAMA (イル アオヤマ)」is the celebrated introduction-only Italian fine‑dining restaurant led by Chef Aoyama Naoyuki (青山直之), now located in Higashi‑ku, Nagoya. Since its opening, it has emerged as one of the city’s foremost Italian dining experiences, and was awarded one Michelin star. It underwent a thoughtful relocation and renovation in January 2024 to its current site.

Chef Naoyuki Aoyama crafts a singular fusion of Italian technique and Japanese sensibility. His approach is deeply ingredient‑led: he sources the finest seasonal produce, from Mikawa Bay clams to locally grown vegetables, often selecting them personally to ensure top quality. His cooking combines delicate restraint and bold flavor—such as house‑made pasta adjusted to complement each sauce, or fine seafood and cured meats—while respecting both Italian tradition and Japanese nuance.

Chef Aoyama’s open counter kitchen and carefully curated space—featuring simple walnut wood and artisan tableware—reflect his philosophy of craftsmanship and hospitality. The result is a refined, intimate dining experience where every element, from ingredient to presentation, conveys a harmonious balance of culture and taste. It’s one my favorite Italian restaurant in Japan.
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#vinfox_ilaoyama #イルアオヤマ #ilaoyama #名古屋 #nagoya #イタリアン料理 #italianfood #italiancuisine #紹介制 #食べログ #食べログ高評価 #予約困難店 #超予約困難 #onemichelinstar #michelin #michelinstar #michelinguide #nagoyafood #nagoyatravel #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Nusara Bangkok – A Culinary Love Letter to Thai Heritage

Let’s start a throwback to a culinary tour in Bangkok with a magical visit tu Nusara, number 35 on the W50best restaurants list of 2025!

Tucked just opposite Wat Pho, with a stunning view of Bangkok’s historic skyline, Nusara offers an intimate 12-seat dining experience that’s as personal as it is unforgettable.

Helmed by Chef Ton (of Le Du fame), this refined spot pays homage to his grandmother Nusara through a 12-course tasting menu that blends bold Thai flavors with modern finesse. Think fiery relishes made from family recipes, fresh local seafood in complex, aromatic broth and mains served family-style—warm, nostalgic, and deeply flavorful

For me they served one of the best dishes of the whole trip with the Panang crab curry and smoked chicken breast with crispy noodles!

The setting? Elegant, gold-accented interiors with floor-to-ceiling windows overlooking one of Bangkok’s most iconic temples. Every bite, every detail, feels like a tribute to the past—with eyes firmly on the future of Thai cuisine.

A must-visit for food lovers seeking history, heart, and one of the best views in the city.

📷 @lucievd

#NusaraBangkok #ChefTon #ThaiCuisineElevated #WatPhoViews #Asia50Best #BangkokFineDining #ModernThaiFood Less

Had the best cordon bleu of my life at the Mandarin Oriental Luzern, thanks to an incredible pop-up by the chefs from Reznicek, Vienna. 🇦🇹🔥
Every dish was a masterclass in flavor, balance, and elegance — a true celebration of culinary craftsmanship.
Huge respect to the team for bringing such authentic Viennese excellence to the table. 👏✨

#CordonBleu #ReznicekVienna #MandarinOriental #CulinaryExperience #PopUpMagic #FineDining #VienneseCuisine #FoodieHeaven Less