Foodle

📍鳥焼き小花 @[instagram] 恵比寿

品数多めの20品でボリュームもちょうど良く、
お店の雰囲気もゆったり落ち着いてて💯

予約も比較的取りやすいのでおすすめです😊

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食べログ3.74 TOP5000
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#鳥焼き小花 #恵比寿グルメ #鳥しき #鳥しき一門 #やきとり #ちょうちん #ワイン好きな人と繋がりたい #鳥刺し #yakitori #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

📍鮨さいとう麻布台 @麻布台ヒルズ

弥生のさいとうさん🎎

滝本さんたちの温かい雰囲気が居心地良すぎました☺️

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食べログ3.79 百名店

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#鮨さいとう麻布台 #鮨さいとう #麻布台グルメ #麻布台ヒルズ #鮨 #sushisaito #やま幸 #鮪 #鮨つぼみ #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

As with participatory art, the full meaning of this dish is only revealed at the end, once we have contributed to it. After eating this wonderful squid ink and burnt lemon spaghetti, made in homage to the photographer Mario Giacomelli, a master of black and white, we leave marks on the plate with our forks.
A reminder of a drawing the artist made for them on the tablecloth using a toothpick dipped in squid ink and berry sauce, which brings to mind his ‘Awareness of Nature’ series featuring graphic images of ploughed fields in the surrounding landscape.
2025 marks the centenary of the birth of Mario Giacomelli, who spent his whole life in Senigallia, home to the Uliassi restaurant.
With each forkful, we too become more aware. And grateful for it. Less

Summer fish may not bring the fat but flavour and aroma is still very satisfying , that was the takeaway from another great night @sushikisshobymiyakawa .

The signature dish of abalone steamed in sake served with liver sauce seemed extra amplified in this occasion . Despite being a signature , the team continues to work on perfecting it and the sauce last night seemed lighter and silkier than previously , it was almost giving champagne beurre Blanc despite being none of those things .

The nigiri portion was excellent , with a blend of two different types of rice and three vinegars , resulting in a slightly loose and acidic Shari which serves to accentuate the Unami of the Neta .

Always love starting with the dense texture of Aori-Ika, punctuated on this occasion with citrus zest and sea salt .
Shima Aji was perhaps my favourite of the night , defined lingering flavour .

Kinmedai from Shizuoka also had unexpected richness .
Kegani crab from Hokkaido was almost lollipop sweet , delicious .

Could not/ did not resist some extra add ons , Akamatsu is my favourite fish on the planet when it is in its Nodoguru time frame but maybe it’s just my favourite fish period . And Otoro without the abundance of winter fat but just a lovely cleanly flavour is also a winner .

Full menu below .

Cold Fukuoka Kudzu Noodle
Charcoal Grilled Hokkaido Herring
Hokkaido Whelk with Summer Vegetables
*Shimane Black Abalone with Liver Sauce Hokkaido Hanasaki Crab with Tomato Jelly

[SUSHI]
Aori-ika (Bigfin Reef Squid from Toyama)
Shima-aji (Striped Jack from Kumamoto)
Madai (Sea Bream from Fukuoka)
Kinmedai (Alfonsino from Shizuoka)
Chu-toro (Medium Fatty Tuna from Toyama)
Aji (Horse Mackerel from Fukuoka)
Kegani (Hairy Crab from Hokkaido)
*Uni (Sea Urchin from Hokkaido)
Anago (Sea Eel from Nagasaki)
Nakaochi Hosomaki (Tuna Roll from Toyama)

Miso Soup
Tamago (Omelet)
Dessert Less

It wasn’t the pedigree of the chef (Lyle’s/Embla ) or of the restaurant group ( Tipo 00) but it was the menu which was stacked with appealing sounding dishes that caused me to break my long standing “don’t visit new restaurants “ rule .

Barely open a week @harriot.melbourne will likely be around for a very long time . The food is European bistro style with some native touches . Dishes tend to focus on one particular profile and drive it home .

A rich pork broth and black truffles are full of unami and paired with super tender cuttlefish ribbons .

A fillet of red emperor was complimented by creamy beans , saline bottarga and slightly bitter sprouting cauliflower .

Tender nuggets of lamb sweetbread also received an acid and bitter punch with finger lime and endive .

Victorian duck was showcased in roast breast , confit leg and sausage . Mandarin and turnip were the acid and bitter notes this time .

Desserts were standouts , Cara Cara oranges and cumquat made a delicious pre dessert, then the world stopped gravitating when tasting the chocolate sabayon tart with buttermilk ice cream . The distinction in the tart between the sabayon and the shell was distinct and powerful , it was comfort food yet clearly distinct to what you would expect . This will surely never leave the menu .

This project has suffered a few delays so Sommelier Justin Howe has spent the last 5 years building this wine list , and he is pretty excited to sell some and show off his creation . I entered with the intention of consuming 2 glasses of wine , I left having tasted 7 . The versatility of the list is terrific .

Glad to have another must visit stop when in Melbourne . Less

@stretchpizzanyc is officially opening this weekend at @dominopark in Williamsburg, Brooklyn! 🍕

One of the most legendary NYC Chefs, @wyliedufresne, opens his second location with a menu that stretches far beyond the standards.

There’s so many things that I love about this place, but you have to go try it for yourself! If BK is too far, you can go check out their first location in the Flatiron district.

Swipe through to see highlights of the amazing opening party with some of the best pizza chefs around the country!

#stretchpizza #grandopening #pizza #pizzalover #dominopark #williamsburg #williamsburgbrooklyn Less

One of my absolute favorite restaurants in all of NYC, @unclerayschickenrice! 🙌🏻

Newly opened in Hell’s Kitchen, Uncle Ray’s Chicken Rice serves the best Hainan chicken and congee in the city, IMHO! But those aren’t the only delicious things on the menu. You honestly can’t go wrong with the pork chop, char siu, curry chicken, or coffee pork ribs.

I often ask people what would be their last meal if they left NYC forever. If I weren’t moving to Asia, I think this would definitely be my last meal in NYC!

Head on over to @unclerayschickenrice, say hi to Chef @raymond.kiang, and tell him Ben sent you! 😄

Swipe through to see all the deliciousness!

#unclerayschickenrice #hainanchickenrice #hainanchicken #hellskitchen #hellskitchennyc #singaporeanfood Less

@pecking_house 🐔 and @yingtaonyc 🍒 are teaming up on something fun this July: a MICHELIN-Starred Happy Meal!

This crispy, juicy, cherry-kissed collab is happening now until the end of this month at the Yingtao Bar.

No reservations. First come, first served. Don’t miss out on this!

Swipe left to see all the deliciousness including some of the fire bar snacks at Yingtao!

- Happy Meal: Pecking House fried chicken on Yingtao’s house made bread with cornbread & beer ice cream
- Duck Rou Jia Mo - cucumber, jalapeño, cilantro
- Burnt Ginger cocktail - ginger mead, lemon, charred ginger
- Caesar w/ shallot crumble, furu
- Calpico Highball cocktail - St. George Valley Gin, champagne, white peach calpico, oolong syrup
- Toast - mushroom jam, aged duck

Yingtao Bar | Tuesday–Saturday | Doors open at 5PM

📍805 9th Ave, New York, NY 10019

#yingtao #yingtaonyc #peckinghouse #friedchicken #happymeal Less

Just steps from Union Square, @abckitchen is one of those NYC spots that feels effortlessly special.

The menu is built around local farms and peak ingredients — each dish layered with bold acidity, warm spice, and subtle nods to Asian flavors, all signature Jean-Georges.

The space itself mirrors the food: warm, natural, and thoughtfully composed. Wood, candlelight, and quiet energy set the stage for a meal that feels rooted and elevated at once.

So nice to have one last NYC meal with my favorite people at one of my new favorite spots! Huge thanks to Chefs @ayakaguido and @ashleydrum for the incredible hospitality!

Swipe left to see all the amazing dishes we had. Soooo good!!! 🫶🏻

1. Highlight reel
2. Sour cream and onion pull apart bread w/ herbal labneh dip
3. Citrus cured mackerel - melon-coconut emulsion, thai basil lime
4. Wood oven roasted artichoke - garlic, parsley, lemon
5. White asparagus w/ mushroom vinaigrette, fermented green peppercorn, hazelnut, mustard greens
6. Yellowfin tuna tartare - avocado, ginger, yuzu sesame dressing
7. Pretzel dusted calamari - spicy tomato, mustard aioli
8. Smoked morel mushroom, ramp, and mozzarella pizza
9. Wood fire roasted whole trout - charred garlic scapes, agretti, lemon-herb butter
10. Ricotta ravioli - herbs, San Marzano tomato sauce
11. Spring pea medley - olive oil, shallots, lemon
12. Line-caught Halibut - blistered sungold tomatoes, summer squash, basil-chili vinaigrette
13. Roasted asparagus - green chili, garlic, mint
14. Carrot Cake w/ cream cheese frosting
15. Caramel popcorn sundae - salted caramel ice cream, candied peanuts & popcorn whipped cream, hot fudge
16. Mint ice cream
17. abc trilogy cookies - sumac lemon flower, brown butter blondie, chocolate chip macadamia corn white chocolate chip, rainbow snickerdoodle, chocolate rye gianduja
18. Rhubarb Strawberry Pie - lavender by the bay ice cream, candied ginger

#abckitchen #unionsquare #farmtotable #jeangeorge Less

I don’t typically dine out in Soho, but when I do, it’s usually at one of John McDonald’s (@eatthisdrinkthat) restaurants.

His latest venture, @barmercer on Houston St, is a gastro-pub inspired restaurant helmed by @chefprestonclark, one of the nicest and most talented guys in the industry.

The menu showcases a fantastic raw bar along with delicious small plates and hearty mains. The vibe is super chill and moody, which I love.

If you’re looking for a spot to go in SoHo, then go check out @barmercer!

Swipe left to see a closer look at some of delicious bites I had!

1. Highlight reel
2. Crispy fried oysters
3. Homemade pigs in a blanket
4. Ginger mocktail
5. Hamachi crudo
6. Steak tartare
7. Grilled prawns
8. Crispy branzino bar slider
9. Squab (special)
10. Berkshire pork chop
11. NY cheesecake
12 & 13. Interior

#barmercer #barmercernyc #soho #gastrobar #rawbar #sohoeats Less