Foodle

Chisou Nishi Kenichi
2022.10 dinner
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伊勢海老のリゾット
玄米・もち麦
Brown rice and barley risotto with spiny lobster
黒無花果と赤ワインのジュレ
Black fig and red wine jelly
ピスタチオのアイス
Pistachio ice cream
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「Chisou Nishi Kenichi (馳走西健一)」is an intimate French restaurant located in Yaizu, situated just a short walk from「Sasue Maeda Fish Store (サスエ前田魚店)」. Chef Kenichi Nishi (西健一), originally from Hiroshima, dedicated years learning at「Chisou Sottakuito (馳走 啐啄一十)」, where he studied under the revered chef Hisama Hirano (平野寿将) who is also a loyal customer of 「Sasue Maeda Fish Store」. It is not surprised that Naoki Maeda (前田尚毅) attracted chef Kenichi Nishi to relocate his restaurant to Yaizu, in order to serve fish with unparalleled freshness.

Each dish showcases Nishi’s mastery of French techniques infused with Japanese sensibilities. Signature dishes include a fish pie made with seasonal fish, onion sauce and shiso. Nishi’s bouillabaisse is made with various fish bones and shellfish from the day’s catch, which changes every time.

For those seeking an exceptional dining experience that celebrates the finest seafood,「Chisou Nishi Kenichi (馳走西健一)」offers a harmonious blend of French culinary artistry and the pristine flavors of Suruga Bay.
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#vinfox_chisounishikenichi #ChisouNishiKenichi #馳走西健一 #サスエ前田魚店 #sasuemaeda #静岡 #shizuoka #焼津 #yaizu #食べログ #食べログ高評価 #tabelog #shizuokafood #shizuokatravel #tokyorestaurants #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

日本料理 佐々

『熊とすっぽんの鍋、天然芹』
月の輪熊と熊の手、すっぽんの鍋です

『蝦夷鹿ハラコ唐揚げ、酢橘』
北海道白糠の蝦夷鹿ハラコは、鹿の胎児の事で、母鹿の胎内にいる出生前の鹿の子の事です。
筋肉質か完全に出来上がる前なので、食感は、とても柔らかく豚肉の脂身のようですです。しかし実際は、しつこくなくアッサリとしてます。

『鮑とグリーンアスパラガス』
淡路福良の鮑を肝ソースでグツグツ煮立ててます。北海道ジェットファームのアスパラガス

『蝦夷黒豚　もろ味噌と梅肉で』

#日本料理佐々
#佐々
#nihonryorisasa
#sasa
#予約困難
#予約困難店
#食べログ
#食べログアワード
#百名店
#ゴエミヨ
#ミシュラン
#michelin
#米其林
#米芝蓮
#미슐랭 Less

Solid @santo.taco @santiago.perez 🔥🌮
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Santo Taco’s in NYC throwing out some great bites. The menu features 5 tacos: trompo, carne asada, carnitas, chicken Al pastor and a vegetarian mushroom option. Just order at the deli-style window and collect when your name is called, then go and grab a plate and fill it with chicharrón, salsa and onions. For me, the trompo was the winner without a doubt. The meat is layered döner style, with ultra thin slices of sirloin and NY strip layered on top of each other. These are then cooked on the vertically rotating spit before being sliced and served with avocado salsa and fresh corn tortillas. It’s a well put together offering here. The tacos hold up well to the juices and generally stay in tact as you eat which I love. I would have liked some heat in that salsa, but if that’s your thing, just add your own with their house habanero sauce. Their carne asada is great too - delicious char grilled ribeye with fried cubed potatoes scattered across the top. If you’re walking by, grab a taco or two for sure. Less

Proper Basque Cooking @ibai_london @richardfoster_cook @mr_txuleta 🔥🥩
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My favourite steakhouse in London without a doubt. It had been a while since I visited and things have gotten even better. The selection of meat is vast and they really push the dry-ageing limits here more than most other places in london. Open flame grilling and really raw approach to Basque cooking - lots of interesting seasonal plates on the menu. The jamón and crisps is my favourite. So simple and so delicious with the wafer thin slices of Iberico melting over the salted crisps and the pickled peppers across the top. Their Croque Ibai is arguably the famous though - a crispy bite-sized Sando of carabinero prawns and melted mellow cheese. Off the menu, Richard sent out a test version of their new lunch time special tortilla. A dream of a bite. Perfectly cooked and addictive with the crisps tucked inside. Delicious. Now, for the beef, went for two cuts. The 120-day dry aged Galician Blond T-Bone and the dry-aged ribeye. Incredible stuff. All the steaks are very well tempered before being blasted on the grill. A lovely even cook on the beef with a beautiful Smokey crust. Tender, well rested and a little funky. You honestly only need sea salt on this beef but they had a special sauce of the day which was like a cowboy butter and it complemented very well. It’s a proper steakhouse with top quality beef and refined execution. For dessert, don’t hold back. Their Gateau Basque is my go-to, even over the basque cheesecake #notoriousfoodie 🙅🏽‍♂️ Less

Dinner at @josephinebouchon @claudebosi1
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A solid addition to Marylebone. This is the second site of the very french bistro from Claude boisi - a nice takeover from the old Daylesdord site. On the menu here are lots of tasty Parisian classics that are thoughtfully put together. It’s a slightly different menu to Chelsea. To start, I had two favourites. Their very well seasoned steak tartare and the Camembert soufflé. The tartare was lovely - a hand chopped texture, with speckles of chopped shallot, parsley and caper throughout. Nice and sharp in parts and served with crispy, buttery, garlic croutons. Just add some Tabasco and this thing is on the money. The cheese soufflé was super indulgent and comforting. I liked this at Chelsea too, think it was a different cheese though. Rich and decadent but light in texture. For mains, the filet of beef with bordelaise and the Dover sole meunière. The sole had a nice pink bone and meaty but tender flesh. The top was covered in coarsely chopped shallot, caper, parsley and lemon. Delicious plate. The filet was also well cooked - golden all over and a well rested pink centre. Some serious sheen to the red wine sauce - tasty stuff, perfect for dipping the pommes duchesse into. Didn’t love the chicken with morels here - found the sauce a little much. A bit too reduced and thick to eat a lot of it as the sauce settled, would have preferred a more flowy consistency for the chicken. For dessert, the strawberry cake was a winner. Dangerously addictive! Saw Callum enjoying that banana split on the next table, will save that for next time! #notoriousfoodie 🙅🏽‍♂️ Less

I first reviewed @pitfirepizzadubai Pitfire back in 2017 and it was one of the first places that made me realise great food didn’t have to be backed by a massive corporation or imported in from abroad.

That perhaps the future of great gastronomy in the city was home grown.

Those garlic knots are proof that something simple, when done with care, can shape a city’s tastebuds.

Fast-forward 8 years and I’m so pleased to add Pitfire to the @tabaq54 family.

The Palm Pizza is Michele and Bill’s ode to the UAE - The Palm brings together the unexpected in a way only Pitfire can.

Pizza is a global food, and such, is unconstrainted by cultural borders.

The Palm replaces a traditional tomato base with olive oil - an ingredient that’s flowed through this region’s kitchens and trade routes for millennia – a thread connecting us all across time.

Generous ribbons of bresaola nods to desert preservation methods and dates, of course, need no explanation - they are the Emirates’ original sweetener, carried in pockets and offered in welcome.

Rosemary hints of a mountain breezes from Jebal Hafeet to Hatta and the gorgonzola and balsamic glaze is bold, unexpected and ambitious - perhaps the strongest nod to Dubai’s character.

Get this pizza a golden visa already. Less

First visit to @amparofondita 🤤🇲🇽😋

1) Chile Relleno – egg battered roasted poblano, chihuahua cheese, frontera salsa, chile oil 👏

2) Atole de Chocolate – heirloom corn masa-oaxacan chocolate hot drink 🌽🍫

3) Fresh nixtamal tortilla chips with 3 salsas and guacamole 👏

4) Ceviche Tradicional – citrus-cured caribbean sunfish, salsa mexicana verde, avocado

5) Callo de Hacha a la Talla – two oven-roasted sea scallops on the half shell, recado verde, red onion escabeche 👏
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#hungryglomad_washingtondc #foodgram #foodgrams #foodiegram #foodiegrams #foodpic #foodpics #foodaddict #foodaddicts #goodeats #seriouseats #forkyeah #igfoodie #igfoodies #igfoodporn #igfoodshare #instafood #eeeeats #lefooding #foodporn #buzzfeedfood #buzzfeedfoods #mexicanfood #mexicancuisine #modernmexican #foodphotography #foodieheaven #realcooking #seriouseats #buzzfood Less

A place of irrepressible creativity and absolute enjoyment! World class!
❤️🫶😘🙏

Ein Ort der unbändigen Kreativität und des absoluten Genusses!
Weltklasse!
❤️🫶😘🙏
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El Celler de can Roca - ⭐️⭐️⭐️
Girona, Spain
#miguelontour #mcculinarylife #youdinner
#youdie #elcellerdecanroca Less

Traditional Cantonese @[instagram] Bao Li Xuan

- 4 way dumplings -
- Crispy silvery pomfret with jasmine -
- Fish maw soup, sea whelk, bamboo pith egg -
- Roasted suckling pig -
- M9 Wagyu in sand ginger sauce -
- Chilled mango ice cream, pomelo, marshmallow -
- Diep fried hazelnut ice cream -

Located @bvlgarihotels Shanghai, created by chef Bill Fu Less