Foodle

The current menu @moonrise.xyz walks you thru a fine dining take on the regions greatest street food hits .
As many of the OG dishes are new to me , I wasn’t able to have that extra emotional connection with the dishes as someone who is local to the area would . Nonetheless, on flavour and creativity this menu is certainly a success .

The dish of the night was the opening bite , a pani puri with flavours which appeared on the palate and then proceeded to be replaced by continuous and harmonious flavour layers . It is an ingenious mouthful

FOIE GRAS PURI
Foie Gras & Saudi Date Ganache, Szechuan Chilli, Pineapple & Saffron Chutney

Local grouper was the vessel to showcase both dynamite sauce and fish fry masala . Crisp fish in creamy spicy emulsion .

HAMOUR DYNAMITE
Dry Aged UAE Wild Hamour, Dynamite Emulsion, Fish Fry Masala

Wild tuna from Cadiz with hot sauce and an interpretation of spicy Oman chips . Love the nori in sugar syrup served alongside and delivering great balance .

SPICY TUNA
Al Madraba Wild Cadiz Chutoro, Kimchi Hot-Sauce, Nori Crisp, Spiced Potato Furikake

Glass shrimp are a lovely texture and the tour-ranch hybrid steals the show

MARKET PRAWNS
Hyōgo Ama Ebi, Toum-Ranch, Solera Barrel-Aged Pedro Ximenez Vinegar (5-50 Years), Ponzu Veil, Dill

The moonrise take on local bread was another highlight , beautiful light dough lightly grilled and puffed with a salty sweet miso-date butter

MOONRISE KHUBZ ™
4-Year-Old Charcoal Khubz, Beurre De Barrate, Organic Nagano Brown Miso, Organic Saudi Dates

The most recognisable course for me , Queensland Wagyu served with shawarma sauce flavours . The Wagyu was somewhat overpowered .

JADE WAGYU “SHAWARMA”
Jade Wagyu MB 8-9, Mexici Sauce, Pickled Daikon

Loved the cheese course , Hokkaido milk bread topped with black garlic jam, two ages of Parmesan and WA truffles . Classic combination .

MOONRISE GRILLED CHEESE

Pre dessert featured Shizuoka Melon which always delivers , featuring sorbet , foam, and syrup this refreshed as intended.

Finally a poetic end with Karak and paratha - this dessert served in a dark restaurant with a roaring flame to evoke the desert is a great finale Less

A Japanese-French Meal in Gion, Kyoto

🔖Save this post and book through the link in our bio!

Searching for a meal after sightseeing around Gion or before a Kabuki show at Minamiza Theater? Look no further than The Sakura, a creative French restaurant just steps from Kyoto’s most exciting areas.

Hidden on the 4th floor, this culinary oasis whisks diners away to a moment of calm. Enjoy Chef Homochi’s genre-bending omakase course, where he infuses dishes with the impact of smoke, spices, and savory sauces.

Though based in French cooking, the use of Kochi and Kyoto ingredients means every bite connects back to Japan. Savor rare red wagyu beef, Kyoto heirloom vegetables, and fresh seasonal fruits.

Families can enjoy the private dining room’s secret features for unforgettable photos. With details evoking the beauty of cherry blossoms all year long, the delicious memories made here will be a highlight of your trip.

The Sakura
📍4F, Shimaya Bldg., 206 Nakano-cho, 4 Jodori Yamato Ojinishiiru, Higashiyama-ku, Kyoto-shi, Kyoto

For bookings, check the link in bio @savor_japan !

#SAVORJAPAN #kyotofood #gion #京都美食 #교토맛집 Less

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【餅惣】

水の都・大垣にて、文久2年（1862年）創業という長い歴史を誇る老舗『餅惣』。この地に湧く豊かな地下水と共に歩んできた和菓子屋であり、その存在はもはや地域文化の一部と言ってもいい。名物は「水まんじゅう」。水に浸して提供するという独自のスタイルは、この土地だからこそ成立するものだ。

まずは、その「水まんじゅう」から。透明感のある生地に包まれた餡、その姿は涼そのもの。ひと口含めば、ぷるんとした弾力の後に、すっとほどける口どけ。ここで特徴的なのは、本葛に本わらび粉を合わせることで生まれるコシで、水中にあっても崩れない設計になっている点だ。冷たさは鋭さではなく、やわらかく身体に馴染む温度帯。甘さも穏やかで、喉を潤すように消えていく。

そして、その流れの先にあるのが「水まん氷」。今や夏の主役となった一品だ。八角形の木枡に盛られた氷は、ただの冷たさではなく白蜜をしっかりと含み、ひと匙目からやさしい甘さが広がる。その中に「水まんじゅう」が潜み、スプーンを入れれば、ふわりと崩れる氷とぷるんと弾む葛菓子の対比が際立つ。白蜜をまとった氷の甘みと、「水まんじゅう」のコシある食感が重なり、単調にならないリズムを生む。

160年を超える時間の中で、この店が磨いてきたのは、和菓子の技術以上に“大垣という土地”との関係性だ。清らかな地下水に恵まれ、「水の都」と呼ばれるこの地では、水は生活と文化の中心にある存在。その水で和菓子を浸し、冷やし、最良の状態で届ける発想は、風土から必然的に生まれたものだ。だからこそ訪れる価値がある。ここは、ただ美味しいだけでなく、大垣を食べる体験ができる一軒。ご馳走様でした。
#餅惣 #和菓子 Less

👑𝗞𝘆𝗼𝘁𝗼 × 𝗧𝗵𝗮𝗶𝗹𝗮𝗻𝗱: 𝗔𝗻 𝗢𝗺𝗮𝗸𝗮𝘀𝗲 𝗝𝗼𝘂𝗿𝗻𝗲𝘆
🇹🇭京都の高級ホテルで味わうタイ料理

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼

Located inside @dusitthanikyoto, 𝗔𝘆𝗮𝘁𝗮𝗻𝗮 blends Thai flavours with seasonal ingredients from the Kansai region🌸 It is the first restaurant in Japan to receive the @thaiselectjp 𝗧𝗵𝗿𝗲𝗲 𝗦𝘁𝗮𝗿𝘀 award🏆

① 🦆Yum Ped Yaang: 𝘊𝘰𝘤𝘰𝘯𝘶𝘵-𝘴𝘮𝘰𝘬𝘦𝘥 𝘳𝘰𝘢𝘴𝘵 𝘥𝘶𝘤𝘬
② 🐚Hoi Shell Yum Takrai: 𝘎𝘳𝘪𝘭𝘭𝘦𝘥 𝘴𝘤𝘢𝘭𝘭𝘰𝘱𝘴, 𝘤𝘰𝘤𝘰𝘯𝘶𝘵
③ 🌽Tod Mun Khao Pohd: 𝘚𝘸𝘦𝘦𝘵𝘤𝘰𝘳𝘯 & 𝘱𝘳𝘢𝘸𝘯 𝘧𝘳𝘪𝘵𝘵𝘦𝘳𝘴,
　　　𝘳𝘦𝘥 𝘤𝘶𝘳𝘳𝘺 𝘱𝘢𝘴𝘵𝘦, 𝘬𝘢𝘧𝘪𝘳 𝘭𝘪𝘮𝘦, 𝘤𝘶𝘤𝘶𝘮𝘣𝘦𝘳 𝘳𝘦𝘭𝘪𝘴𝘩
④ 🐷Nham Moo: 𝘎𝘳𝘪𝘭𝘭𝘦𝘥 𝘧𝘦𝘳𝘮𝘦𝘯𝘵𝘦𝘥 𝘴𝘢𝘶𝘴𝘢𝘨𝘦, 𝘴𝘵𝘪𝘤𝘬𝘺 𝘳𝘪𝘤𝘦
⑤ 🐟Plaa Ayu Tod: 𝘋𝘳𝘺-𝘧𝘭𝘰𝘶𝘳𝘦𝘥 𝘧𝘳𝘪𝘦𝘥 𝘢𝘺𝘶 𝘧𝘪𝘴𝘩, 𝘨𝘢𝘭𝘢𝘯𝘨𝘢𝘭

⑥ 🍆Makaur Yud Sai: 𝘒𝘺𝘰𝘵𝘰 𝘦𝘨𝘨𝘱𝘭𝘢𝘯𝘵, 𝘴𝘩𝘳𝘪𝘮𝘱,
　　　𝘕𝘰𝘳𝘵𝘩𝘦𝘳𝘯 𝘭𝘢𝘳𝘣 𝘴𝘱𝘪𝘤𝘦, 𝘤𝘰𝘳𝘪𝘢𝘯𝘥𝘦𝘳, 𝘴𝘱𝘳𝘪𝘯𝘨 𝘰𝘯𝘪𝘰𝘯
⑦ 🍲Tom Jiw Plaa: 𝘏𝘢𝘮𝘰 𝘧𝘪𝘴𝘩, 𝘨𝘢𝘭𝘢𝘯𝘨𝘢𝘭, 𝘛𝘩𝘢𝘪 𝘣𝘢𝘴𝘪𝘭
⑧ 🥩Geang Rawaeng Nua Gub Khai Lhook Keri:
　　　𝘎𝘳𝘪𝘭𝘭𝘦𝘥 𝘣𝘦𝘦𝘧 𝘤𝘶𝘳𝘳𝘺, 𝘵𝘶𝘳𝘮𝘦𝘳𝘪𝘤, 𝘦𝘨𝘨, 𝘵𝘢𝘮𝘢𝘳𝘪𝘯𝘥　　　
⑨ 🍧Wan-Wan Yen-Yen: 𝘊𝘳𝘶𝘴𝘩𝘦𝘥 𝘪𝘤𝘦, 𝘵𝘳𝘰𝘱𝘪𝘤𝘢𝘭 𝘧𝘳𝘶𝘪𝘵𝘴
⑩ 🥭Khao Niaw: 𝘋𝘶𝘳𝘪𝘢𝘯 𝘳𝘪𝘵𝘻 𝘢𝘶 𝘭𝘢𝘪𝘭𝘵
⑪ 🍪Petit Fours

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼

京都・東本願寺近くにある高級ホテル「𝗗𝘂𝘀𝗶𝘁 𝗧𝗵𝗮𝗻𝗶 𝗞𝘆𝗼𝘁𝗼 （デュシタニ京都）」内のタイ料理レストラン 「𝗔𝘆𝗮𝘁𝗮𝗻𝗮（アヤタナ）」 🍽️ 関西の旬の食材を取り入れながら、本場タイの味わいを現代的に表現したコース料理が楽しめます🌿 タイ王国商務省が認定する最高ランク 「𝗧𝗵𝗮𝗶 𝗦𝗲𝗹𝗲𝗰𝘁 ★★★」 を日本で初めて獲得しています🌟

① 🦆ココナッツ燻製ロースト鴨
② 🐚ホタテ・レモングラス
③ 🌽海老ととうもろこしのフリット
④ 🐷発酵豚肉ソーセージ・もち米
⑤ 🐟鮎の唐揚げ・ガランガル

⑥ 🍆京茄子の海老詰め・ラーブスパイス
⑦ 🍲鰻のスープ・タイバジル
⑧ 🥩グリルビーフカレー
⑨ 🍧タイ風かき氷・トロピカルフルーツ
⑩ 🥭ドリアンスティッキーライス
⑪ 🍪お茶菓子

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆𝗔𝘆𝗮𝘁𝗮𝗻𝗮 𝘢𝘵 𝗗𝘂𝘀𝗶𝘁 𝗧𝗵𝗮𝗻𝗶 𝗞𝘆𝗼𝘁𝗼
🎌┆Kyoto · 京都
👩🏻‍🍳┆Thai · タイ料理
🏷┆@dusitthanikyoto #dusitthanikyoto
💰┆Ayatana Summer Course Menu (¥22,000)
👣┆Smart Casual · スマートカジュアル
📅┆Book Online · オンライン予約
✍️┆Food: 𝖠𝗎𝗍𝗁𝖾𝗇𝗍𝗂𝖼 · Vibe: 𝖤𝗅𝖾𝗀𝖺𝗇𝗍 · Price ¥¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼

#tokyohalfie_kyoto #tokyohalfie_京都 #デュシタニ京都 #kyotohotel 𝘨𝘪𝘧𝘵𝘦𝘥 Less

They say cao lau can only be made in Hoi An. By tradition the noodles need water from one old well in town and ash from hardwood on the islands offshore. Thick and chewy, closer to udon than pho, with char siu pork and crunchy croutons. Hoi An was once Faifo, a port full of Chinese and Japanese traders, and you can taste all of them here.
📍 Cau Lau Thanh. Less

Dining at 1* @alkimiarestaurant is an experience from the very first moment - you ring a bell and climb a striking staircase flanked by glowing jellyfish installations inside a former beer factory. Under Chef @jordialk, this contemporary restaurant masterfully explores the past, present, and future of Catalan cuisine with an emphasis on seafood and local ingredients. The elegant dining room surprises with its beautiful contrast - classical frescoes adorning the ceiling paired with modern marine motifs on the walls. It also shares the space with its more casual sibling bistro @alkostat. In a city packed with more famous and high-profile restaurants, Alkimia feels quietly underrated. The outstanding cooking is easily worthy of two Michelin stars in my opinion.

Our menu:

Panadó with veal allipebre

Mallorca brioche with sobrassada and cheese

Catalan nigiri with roasted red pepper

Anchovy and tuna belly, hazelnut and beetroot

Vermouth granita with strawberries

White asparagus with makerel and lemon

Green asparagus with egg

Peas with hake kokotxa

Fish and seafood cold escudella

Wild fish with oyster suquet

Morels and tripe in cream

Roasted pork with grilled tomato

Seasonal fruit with yogurt ice cream

Coca de llardons

Hazelnut Mont Blanc

Bunyol
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1*, Alkimia
Barcelona, Spain
#supermelSpain Less

Matsukawa
2025.04 lunch
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I could scarcely believe it was my very first spring at「Matsukawa」. The menu paid elegant homage to the fleeting, ethereal crown jewel of the season — Hanasansho. To capture and savor such a rare, transient moment felt like pure fortune
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#vinfox_matsukawa #松川 #kaiseki #japanesefood #予約困難 Less

2nd Visit to Furumachi Gojo in Niigata City.

An intimate Kaiseki experience at a beautiful 7-seat counter, giving the chance to witness the craft of Gojo's young chef up close. Just like the winter course I tried during my first visit, Gojo's summer course oozes with character and makes for an outstanding dining experience all around.
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The chef is trained in soba, having learned from his parents. This pops up in different ways throughout the course, as the opener dish of soba groats & wild mushrooms in a refreshing cold dashi makes an immediate statement on the chef's skill to bring out the best of Niigata's local ingredients. Eventually, the soba theme culminates in two unforgettable closing dishes: a juwari soba served simply with a touch of salt&sudachi, and a hot soba dish with pieces of junsai shining in each bite.
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Of course, there's a lot more in between. Niigata's prized early summer fish 'Ara' makes an appearance in the best way possible, with its torched skin leading the way to ultra-soft and tasty meat. The perfectly cooked sea bass in the gentle yet impactful fish bone dashi leaves an indelible mark on the palate, while the amadai impresses as its crunchy texture is juxtaposed beautifully with the soft soba crepe wrapped around it. The chef's level of execution is unparalleled: each dish has enough impact to hold its own, while there's an overarching sense of elegance and subtlety. This is next-level Kaiseki.
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A good amount of the well established chefs, bar masters, and other craftsmen of Japan are close to retirement age. Sometimes, it's hard not to have a sense of worry if their craft could ever be carried into the next generations, and lament what may be forever lost. However, places like Furumachi Gojo show what the future of mastery in one's craft can look like for Japan: not merely a less able reproduction of what used to be, but a thoughtful interpretation standing solidly in traditional roots while taking confident steps forward towards what ought to be. Less

Sweetest end at @baanicerestaurant by Chef @ice_supaksorn

Thai Tea Shaved Ice and Pink Shaved Ice both drizzled with Condensed Milk

A Bangkok MUST for anyone looking to experience authentic Southern Thai cuisine. Every dish is rooted in Chef Ice’s family recipes, showcasing the bold, vibrant flavors of Southern Thailand at their very best. Less