Foodle

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

While summer is not peak season for Japanese seafood , it’s also the time where my palate is seeking the freshness , Unami and salinity that sushi delivers .

Jay Myung and the team at Sushi Kinetsu deliver an excellent relaxed experience and the quality and consistency shone through .

The stars of the otsumami were the snow crab - gently molded into a loose crab ball , paired with sesame tofu which had a mochi texture submerged in a terrific dashi .
The octopus was also outstanding , it is prepared by being placed on green tea and then massaged for 30 minutes , super tender it essentially melted .

I do love how the Neta gently shapes than slumps on the Shari with slight overhang here .
Nigiri highlights included the dense texture of the Aori Ika which had been finally scored in 4 directions and the sweetness of both the Shira ebi and Murasaki Uni .

Full lunch menu below

Katsuo sashimi
Snow crab with sesame tofu and dashi
Steamed octopus
Ankimo monaka
Grilled scallop nori

Aori Ika
Kinmedai
Shima Aji
Chutoro
Aji
Shira ebi
Murasaki uni
Anago
Kampyo roll
Tamago
Shizuoka Melon Less

Have been a Simon Rogan fan ever since he dominated Great British Menu in 2012 , that propelled a visit to L’Enclume a couple of years later and it remains one of the best meals I have ever had .
His Roganic HK offshoot is an accurate representation of the Rogan style of cuisine with a big focus on sustainability.
This is my first visit to the new location in CWB and it’s a gorgeous dining room and a huge upgrade on the previous incarnation.
The highlight of the meal was a comforting delicious stuffed three yellow chicken. Thigh was served golden bronzed , tender breast included a farce of thigh meat and offal , white dragon corn from Taiwan popped with sweetness along with a signature garnish of grilled lettuce . This is your Sunday roast but dialled up a notch in flavour and elegance.

You have a choice of a few options when you dine here , you can start with Changhua Tomato with coal oil and fermented pistachio or a rich seaweed custard with smoked eel and horseradish .

The next choice is sea bass or scallop . The bass comes with ribbons of Celtuce and an oyster watercress emulsion, whilst the scallop leans Japanese with asparagus garnish and dashi .

Pre-dessert features Kyoho grape and reminded me of the flavor of carbonated grape drinks which I don’t love , but the tang of sheep’s yoghurt thru the dish was clean and fresh .

Dessert proper was terrific , a strawberry tartlet with hibiscus , earl grey , preserved mulberries which had a raisin quality and frozen buttermilk . Your standard Strawberry tartlet in a Parisian bakery is one my favourite indulgences and this was just as good .

Roganic waffles with caramelised apple were a terrific petit fours to send you on your way .

A great summer lunch , not too rich , plenty of interesting ingredients and a distinctive point of view Less

It seems odd to highly recommend eating Latin American food to those visiting Hong Kong , but really @monorestaurant is a must visit . Every meal here is a gentle education into techniques and ingredients, with no false notes , it is a gem hiding in plain sight .

The current lunch menu kicks off with Kumamoto red snapper served in long slices , hidden below chayote dusted with beetroot powder and Leche de Tigre bringing the acidity . The kaluga caviar supplement is well worth adding , as it is a seamless addition.

Calamari is beautifully plated as rings after getting a brief kiss on the plancha , paired with an earthy Venezuelan black bean sauce which has lovely density and a deconstructed chimichurri for bursts of piquancy .

I always love the taco course here and this is a fun one . Shizuoka tomato is softened and stuffed with bouchot mussels and shiso . It is probably just slight bigger than one bite for most , but it’s worth stretching the jaw and makes sure those tomato juices absolutely swamp the palate .

The mole course sees the famous sauce matched to steamed Taiwanese eel and prickly pear , it is a very successful pairing .

Main course is a choice of Guangdong Duck or Argentinian beef tenderloin . Duck won the day , a beautifully cooked breast over binchotan , a juicy duck thigh empanada and a duo of sauces ( duck jus / tomatillo ) . Just like every course today , the sauces are well and truly mopped up .

Dessert is a pleasing combination of chocolate , macadamia nut , white sesame seed and ginger . Ginger doesn’t get a mention in the menu description but it’s the backbone of the dish , giving it the balance and light it needs . 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

Most tasting menus format try to at least on paper start light and build in heaviness then reach a crescendo .Jason Tan @restauranteuphoria has certainly succeeded in doing so .
After 6 years heading up Corner House to much acclaim , Chef Jason opened his first restaurant in the midst of COVID . His cuisine is self titled as gastro botanica , the restaurant is an ode to the onion and he uses vegetables as the driver of all his sauces using a variation of the extraction techniques pioneered by Yannick Alleno .
I didn’t love the first 2 dishes , but the remainder of the menu was outstanding.

OYSTER
Dragonfruit | Horseradish | Cucumber | Dill
The menu starts with a classics European pairing of flavours , the dragonfruit jelly seems a little out of place .
OIGNON JAMBOREE
5 alliums | Oscietra Prestige Caviar | Légumes essence
Onion jamboree is the seemingly self installed signature dish , I actually thought it was the weakest dish on the menu . I did enjoy the cevennes onion and smoked eel parfait , however the onion flavour on most of the other elements was somewhat muted .
MOCHISHIRE “SOUPE À L’OIGNON” - this bread and onion course however is a home run . Mochi / Yorkshire pudding hybrid is brilliant and when used a dipping vessel into a terrific and rich onion soup/dip it’s even better .
GOMA ROYALE
Foie gras | Tarragon | Whisky | 2 Miso | Légumes vin blanc - chawanmushi amped up with foie gras and whisky , this had lovely depth of flavour .
CARROTTE GATEAU “SINGAPOUR”
Black truffle | Chai poh | Caper | Beurre noisette-
Really enjoyed the sauce here with black truffles and capers , plenty of Unami and this sauce would be super versatile.
RISO
Mirugai | Parmesan | Buckwheat
Risoni pasta with Japanese geoduck , this was super comforting , would smash a large bowl of this anytime .
IBERIAN PORK
Carrot | Yuzu kosho | Légumes demi glacé.
The pork jowl cooked two ways still had plenty of integrity , i probably would have preferred a fattier slower cooked version , but both the carrot elements and the vegetable demi glacé kept interest in the dish high .
KIWI
Fromage | Mint | Lemon -pitch perfect pre dessert
EVOCAO 72%
Pei pa koa | Mint | Amaretto. - Less

One of the best dining experiences of 2025 last night @seroja.sg . @kevinwongxx is a brilliant and humble chef and his team are fully bought in to deliver the Art of Hospitality to their guests . The cuisine is a showcase of the produce and traditions of the Malay Archipelago, and the elevated fine dining takes are thoughtfully produced and most of all delicious .

The Michel bras inspired Tropical landscape salad is a great introduction , over 20 plants and vegetables are used along with gently smoked kingfish and jellyfish . Each element is distinct and the peanut dressing delicious .

A collagen rich chicken broth is Uber satisfying , within is beef tripe , beef cheek and rice ball, a nourishing take on Bak Ku Teh .

Silver pomfret and Jade abalone are served with an excellent sticky fish bone sauce , it is impossible for me not to taste pomfret and automatically think Cantonese , so this was an intriguing mind meld .

My favourite dish of the night was blue lobster , its protein perfectly set and then briefly kissed the flame of mangrove wood , beneath sat a lily bulb puree and a terrific smooth laksa leaf sauce .

A chicken wing stuffed with prawn and rice was especially moorish and well worth the supplement .

Cold betel leaf noodles with pickled crab meat were punctuated by a lovely black vinegar vinaigrette, in fact all the dressings and sauces were brilliantly balanced accompaniments .

Chargrilled duck is a worthy savoury finale , beautifully lacquered is it served with traders rice , pickles , green chilli relish and terrific duck bone and jasmine broth .

Basil sorbet with pineapple granita and rose balls was a lovely palate reset .

The final salvo was a sweetcorn wafer that referenced the ice cream trucks of our childhood , no matter where you are from there is every chance that you can relate to that .

Chef @kevinwongxx will soon be visiting HK and collabbing at Mono , make it there if you can ! 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

.
【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

.
【StoreName、店家名稱、가게 이름】
Ryoubou
両忘
료보

【Place、地方、장소】
1F, Shinsaibashi Roji Building, 1-10-17 Nishishinsaibashi, Chuo-ku, Osaka City, Osaka Prefecture
大阪府大阪市中央區西心齋橋1-10-17 心齋橋Roji大樓 1樓
오사카부 오사카시 주오구 니시신사이바시 1-10-17 신사이바시 로지빌딩 1층

【Information、資訊、정보】
A restaurant where you can enjoy a yakitori course surrounded by mellow aromas in an elegant and relaxing space!
Each dish, featuring carefully grilled Kumano chicken and seasonal vegetables over charcoal and firewood, is exquisite.
At the end of the course, the Soboro Gohan cooked over blazing firewood impresses with its aroma and performance.
With only counter seats, you can also enjoy watching the master’s skilled techniques in this refined setting.
在優雅寧靜的空間裡，享受被芳醇香氣包圍的燒鳥套餐的店！
熊野地雞和當季蔬菜以炭火和柴火細心烤製，每道料理都絕品美味。
最後登場的是以柴火炊煮的そぼろご飯，其香氣與料理表演令人感動。
店內僅有吧台座位，可以欣賞店主俐落的手藝與料理過程，氛圍高雅。
우아하고 차분한 공간에서 풍부한 향에 감싸여 야키토리 코스를 즐길 수 있는 가게!
쿠마노 지토리와 제철 채소를 숯불과 장작불로 정성스럽게 구워낸 요리는 모두 절품.
코스의 마지막에는 장작불로 지은 소보로 밥이 등장해 향과 퍼포먼스에 감탄하게 된다.
카운터석만 있는 세련된 내부에서, 주인의 능숙한 손놀림을 감상해보세요.

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