Foodle

TXULETA and Salad, born on June 18, 2012
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The next stop on the tour was @txispa_restaurant and I am so happy to say that we will be returning here twice over the next year as part of a weekend break in October and my Spain tour next May (link in bio). Nestled in the serene village of Axpe, Txispa is a culinary gem that seamlessly blends Japanese finesse with Basque tradition. Under the guidance of Chef Tetsuro Maeda, a protégé of the renowned Asador Etxebarri (our next stop), Txispa offers a unique dining experience where local ingredients meet time-honored Japanese techniques. The restaurant’s commitment to excellence has been recognised with a Michelin star and a long line of world travelling foodies that hope for a reservation here. We spent a perfect afternoon here with @tetsuro_tetxubarri Tetsuro’s cooking and hospitality really being a highlight of the tour.
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Michelin Guide -⭐️
La Liste -
W50B - 85
Best Chef Awards -
OAD - 62
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #worlds50bestrestaurants #worlds50best #eater #michelinguide Less

#友愛亭⁣
#日本橋⁣
いつも列をなす大好きな醤油ラーメン専門店⁣
今回は11周年記念数量限定西成ブラックで1.100円
少しビターな黒醤油にガツンと葫の味わい⁣
スープ一口目からお連れと顔見合わす衝撃の旨さ⁣
濃いめのスープにもやしとキャベツの水分放出⁣
さすが亭主の計算高さ伺える⁣調度良い濃さに変化
麺が汁をしっかり吸収焼そば色が食欲増進剤
ホルモンはしっかり味染み込みおかず的存在⁣
卵かけご飯に頗る合うご飯との相性もとびきり⁣
葫は容赦なし口内は正直めちゃめちゃ臭いw⁣
デートで接吻の予定がある方はちょっと危険⁣
けどそんな事どうでもよくなる驚愕の旨さ⁣
またまたまたしても限定にカモられる嬉しい罠⁣
数量限定と言わず定番メニューへの導入希望⁣
今日もブラックに魅せられたファンが凄い行列⁣
ガッツリ醤油がまた来たいをかき経たせるお店⁣
男の中の男感漂う喧嘩の強そうな男性が切り盛り⁣
20250601⁣
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🍜本日のメニュー🍜⁣
▪️西成ブラック 1.100円円⁣
▪️玉子かけご飯セット250円⁣
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友愛亭⁣
大阪市浪速区日本橋4-12-1 ⁣
旭日旅行ビル 1F⁣
📞06-6626-9871⁣
営業時間⁣
火～日曜日 11:00～17:30(L.O. 17:00)⁣
定休日 月曜日 Less

Recommended bowl: Wide selection, no MSG

Shio, shoyu, miso ramen and tsukemen all on the menu, with shoyu probably being the go-to. The soup is a clear chicken and gyokai base with no MSG. The shoyu in the tare is sourced from Morita Shoyu-ten, a brewery based in Shimane prefecture. The shio tare contains four different salts-- two varieties of Mongolian rock salt, sea salt from the Seto Inland Sea and sea salt from France. Noodles supplied by Asakusa Kaikarō. Originally opened in Iriya in 2012, under a different name, then moved to Uguisudani in 2014. Less

Vegetable Season 2024 🫘🫛🥔🦋🍄🍄‍🟫🍅

1) Kohlrabi kebab

2) Fermented beans

3) Pinecone olives

4) Yucatán oregano sandwich

5) Sorrel noodle soup

6) Koji wrapped in ramson

7) Today’s crudité

8) Quail egg wrapped in sea lettuce

9) New potato soup

10) Butterfly waffle

11) Jellied mushroom

12) Frozen cheese and blackened yuzu

13) Grilled peas from the pod

14) Artichoke heart and padrón pepper

15) Salt-baked black oyster mushroom

16) Tomato salad

17) Magnolia popsicle

18) Berries, milk skin and grilled hip rose ice cream

19) Woodruff and flowers
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@michelinguide for 2024: 🌟🌟🌟

@theworlds50best: “Best of the Best” category

OAD for 2024: No. 19 on “Europe Top Restaurants”
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#hungryglomad_copenhagen #mystorywithmichelin #yesmichelinguide #worlds50best #oadtop100 #laliste1000 #epicurean #finedininglover #finedininglovers #hautecuisine #hautecuisines #beautifulcuisine #beautifulcuisines #gastroart #gastronogram #gourmand #gourmet #gourmetartistry #theartofplating #finefood #finefoods #luxuryfood #soigne #soignefood #culinaire #culinaireinspiratie #artculinaire #copenhagenfood #danishfood #nordicfood Less

Ein kleine Lobeshymne auf das @cafe_frieda in Berlin.🫶Eine Küche, die so unaufgeregt ist und doch so viel Tiefe hat. Unbedingt beim nächsten Berlin-Besuch hingehen, draußen sitzen, Leute beobachten, Gesellschaftsstudien betreiben, exzellenten Wein trinken und sich abfreuen, dass es zum Glück so gute Genussorte gibt. 🤍

#cafefrieda #berlinrestaurant #prenzlauerberg #essengeheninberlin #berlinfoodguide #thechefsstoriesontour Less

The warm prawns never disappoint @lpmlondon 🦐
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Can’t really go wrong choosing LPM for lunch or dinner. Although their menu stays pretty much the same all year round (bar a few flecks of truffle here and there when in season), you can count on things being fresh, tasty and consistent. The warm prawns are my favourite - split down the middle and simply served with olive oil, lemon and basil. Such pure flavours in this one. The perfect dish. The veal chop here (no photo) is the second favourite. Always with a wonderful crust and perfectly juicy, almost bouncy centre. When ordering, I would say to cook this to medium at least, otherwise it can be a little too rare. Very good on this visit. Lots of light sides and indulgent mains but save space for that vanilla speckled crème brûlée. One of the best in town #notoriousfoodie 🙅🏽‍♂️
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#london #londonfood #londonfoodie #londoneats #prawn #prawns #shrimp #mayfair #finedining Less