Foodle

Lamb: rack, sweetbreads, tongue; eggplant. Recently at Michelin-starred "Zur Wolfshöhle" in Freiburg.
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#lamb #martinfauster #zurwolfshöhle #freiburg #onemichelinstar @wolfshoehle
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy 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

Gaggan – Asia’s #1, the World’s #6, and in a league of its own

Currently #1 in Asia and #6 in the World’s 50 Best Restaurants, the new Gaggan in Bangkok isn’t just climbing rankings — it’s breaking boundaries. But make no mistake: this isn’t your typical fine dining temple. This is Gaggan Anand’s world, and you’re invited in for the ride.

Some call it theatre, some call it a commercial show — and they’re not wrong. But to us, it’s something else entirely: a one-of-a-kind, rule-breaking, genre-defying experience that you simply won’t find anywhere else. Gaggan doesn’t follow trends — he creates them.

From the no-menu emoji format to the 20-seat intimate setup where the chef himself takes center stage, everything is designed to make you feel something. Whether it’s laughter, surprise, nostalgia, or shock — every course is a story. A restaurant that dares to be different, and a chef who still wants to change the world.

The menu? Split into five theatrical acts, each one unfolding like chapters in a wild, sensory story. The 5 acts at Gaggan take you from India’s bold spices, through Japan’s elegance and Thailand’s fire, into the chaotic fun of communal cooking, ending with a wild, emotional grand finale. It’s a journey of flavor, culture, and pure creative energy.

Music is the soul of the experience — every course comes with a soundtrack. From old-school rock to Bollywood and funk, it’s timed perfectly to the pacing of the meal. It’s not background music — it drives the mood, and you’ll find yourself smiling, singing, and sometimes even dancing in your seat.

And the wine pairing? Brilliantly curated — natural, playful, unconventional, and right in step with the food’s personality. A liquid extension of Gaggan’s rebellious style.

This isn’t a restaurant that fits into categories. It’s a culinary concert, a tasting menu with attitude, and proof that food can be art and entertainment. Not everybody is a fan but we left inspired, amazed, and a little in awe.

#Gaggan #GagganAnand #Asias50Best #Worlds50Best #BangkokFineDining #CulinaryTheatre #RuleBreaker #GastronomyRevolution #WinePairing #ChefDriven #DiningExperience #bangkokfoodscene 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

Tashiro
2022.08 lunch
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Unagi restaurant「Tashiro (田代)」, tucked just a short stroll from Owari Seto Station in Seto City, Aichi Prefecture, is a beloved eel specialist with a legacy spanning four generations. Its vintage Showa-era storefront and open charcoal grilling counter evoke a warm, nostalgic atmosphere.

The current owner, Kazuhiro Ito (伊藤和裕) — the fourth in line — continues the tradition of sourcing live domestic eel, which is filleted and grilled over charcoal only after receiving an order. This meticulous, a lar minute preparation ensures a rich, juicy, and thick unagi-don with unforgettable flavors.

The shop temporarily closed a few years ago due to the chef’s health issues and has since transitioned to a membership-based system, reflecting the limited capacity of the chef after his recovery. It does not allow posting of its unagi dish anymore.
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#vinfox_tomoei #うなぎ田代 #田代 #名古屋 #nagoya #tabelog #会員制 #食べログ #食べログ高評価 #予約困難店 #超予約困難 #鰻 #うなぎ #unagi #鰻重 #鰻屋 #nagoyafood #nagoyatravel #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Nozawa
2024.10 dinner
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蕪の炊き合わせ
春菊と渡り蟹と松茸の餡掛け
柚子の香りを添えて
Stewed turnip
Starchy sauce of chrysanthemum, watari-gani and matsutake
Garnished with yuzu zest
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「Nozawa (野嵯和)」is a discreet, invitation-only Japanese restaurant in Nagoya known for its inventive take on traditional kaiseki cuisine. Helmed by chef Hiroshi Nozawa (野澤仁嗣), who reopened the restaurant in 2017 after honing his craft for decades,「Nozawa」is celebrated for its imaginative and elegant reinterpretations of seasonal Japanese dishes.

At an intimate counter, guests are treated to a multi-course experience where each dish is a thoughtful composition—playfully balancing texture, color, and unexpected flavor combinations. Chef Nozawa’s creative sensibility transforms familiar ingredients into surprising forms, blending tradition with a modern, almost artistic approach.

Awarded a Tabelog Silver Award, Nozawa offers more than a meal — it delivers a uniquely captivating culinary journey that keeps guests coming back.
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#vinfox_nozawa #野嵯和 #nozawa #名古屋 #nagoya #tabelog #食べログ #食べログ高評価 #紹介制 #予約困難店 #予約困難 #kaiseki #懐石 #日本料理 #nagoyafood #nagoyatravel #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Morikawa first visit — ex-kyoaji chef, quite classic Kyoto style kaiseki probably except for the beef Katsu (which was delicious). Intimate counter seating, although the sake/wine selection is a bit limited.•
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #food #foodie #instafood #Tokyo #japan #japanesefood #東京 #日本 #日本料理 #懐石料理 #もりかわ Less

POTONG, Bangkok

Bangkok’s most talked-about restaurant? Without a doubt, it’s POTONG — the bold, visionary home of Lady Chef of the Year, Chef Pam.

Inside a 120-year-old Sino-Portuguese building in Bangkok’s historic Sampeng Market, Chef Pichaya “Pam” Soontornyanakij has created more than a restaurant — she’s built a world where memory, heritage, and innovation collide on the plate.

Chef Pam, recently named The World’s Best Female Chef 2025 and the first Thai woman to win a MICHELIN star, doesn’t just serve food. She tells a story — her story. Her family once ran a traditional medicine shop in this very building. Today, she reclaims that space, transforming it into a five-act, 20-course tasting journey that honors the past while boldly reshaping the future of Thai-Chinese cuisine.

Each dish is a movement — part memory, part emotion, part revelation:

• Mission: A quiet opening — black chicken, Chinese herbs, and broth that whispers of generations past.
• Memories: Kuay chap noodles with pork tongue, broth, and caviar — comfort reimagined.
• Heart & Soul: Shrimp transformed into a Pad Thai “shot” — a single bite that captures Bangkok’s street food soul.
• Forgotten: Atlantic seabass meets beurre blanc — French technique meets Thai balance.
• Bold: 14-day aged duck — rich, tender, deeply layered and INCREDIBLE
• Spiritual & Humble: A crescendo of vegetal fire, childhood flavors, and delicate desserts that feel almost like stepping into someone else’s memory.

No bite is random. Every course is a reflection of Pam’s life — her technique, her heritage, and her unshakable creative vision.

POTONG’s Wine Odyssey pushes pairing boundaries with surprising matches. The rooftop Opium Bar is a world of its own and one of Bangkok’s best!

Chef Pam is a rare force — fearless, precise, deeply personal in her craft. She’s not just breaking ground as a woman in fine dining; she’s reshaping what it means to cook from identity, from memory, and from a place of love and rebellion.

To dine here is to travel through time — past, present, and a daring future — all guided by the hands of a chef who has turned her family’s legacy into a modern masterpiece.

📷 @lucievd Less

👈⬅👈⬅ スワイプ SWIPE 👈⬅👈
近松　CHIKAMATSU
FUKUOKA　

#近松
#chikamatsu
#patek_fukuoka
#一見様お断り
#紹介制
#予約困難
#予約困難店
#食べログ
#食べログゴールド
#食べログアワード
#ミシュラン
#michelin
#米其林
#米芝蓮
#미슐랭 Less