Foodle

Matsukawa
2025.04 lunch
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桜茶
Sakura tea

ワタリガニの飯蒸し
ベルーガキャビア
Steamed sticky rice with watari-gani
Beluga caviar

炙りミル貝、鮑と蕗の薹の天ぷら
Slightly grilled mirugai, tempura of awabi and fukinoto

お造り
淡路島の鯛・鯛の白子醤油
青森県産『大千』ムラサキウニ
コシアブラ
Sashimi
Awaji tai, tai shirako soy sauce
Aomori Daisen Murasaki-uni
Koshiabura
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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 #懐石料理 #予約困難 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
.
.
.
#vinfox_matsukawa #松川 #kaiseki #japanesefood #予約困難 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

London 🇬🇧 Back in our favourite city and straight back to trying the latest openings.

@akilondon is making its mark just off Cavendish Square, with elegant interiors, soaring ceilings and beautifully refined Japanese cooking.

Drawing on miniature ecosystems inspired by Japan, local foraging and in-house pickling, the team has created a menu that brings Japanese craftsmanship to the heart of London.

We opted for their full set menu, with highlights including:
• Rock shrimp tempura
• Yakitori chicken skewers
• Nigiri & sashimi with 30-year-aged soy sauce
• Crispy skin salmon

But the standout? The Japanese millefeuille, layered with sobacha millefeuille, whipped vanilla ganache and aged soy caramel. Such an unexpected combination, and one we’ll be thinking about for a while.

Whether it’s the excellent £34 business lunch, the full à la carte menu or the Japanese-inspired cocktails, this one’s well worth adding to your London list.

#invite Less

An incredible dinner at @ses.coves 🥩🇪🇸🍇
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The most stunning restaurant, nestled right into the Mallorcan countryside. The menu here is simple but really carefully put together, built around the grill and the best seasonal produce.

The grilled XL langoustine was unbelievably good. Cooked over wood fire, seasoned with coarse salt and finished with a homestyle pil pil, it was probably the best single langoustine I’ve had. So tender and sweet, with this really buttery flavour.

The red tuna belly with local garden tomatoes was lovely too. The olive oil and tomato water made this beautiful natural dressing for the fatty tuna and kept the whole thing feeling fresh.

The Galician ox tartare was intense and mature in flavour, cut straight from the ribeye and seasoned just enough to let the beef do the talking. No unnecessary sauces or anything overpowering, just incredible raw beef with crackers.

Also loved the scorpionfish with garlic. perfectly cooked with the smoke really getting into the flesh.

For the steak, i had to get both the Asturian mountain cow, Casina, and the Galician ox. Both were really tasty, but the buey had a more robust, slightly sweeter flavour and was much more tender. The fat was honestly edible on its own and absolutely packed with umami. The peppers and garlic fries on the side were perfect with it. Squishy fries with crispy ends.. the dream.

Finished with seasonal strawberries and smoked milk ice cream, which did the trick nicely.

A really special restaurant built around great ingredients, fire and refined technique. Highly recommend! 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