Foodle

The Unbelievable @poderebelvederetuscany.it 🥩 #mostofitaly

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#sustainability #sustainablefood #organicfood #luxurytravel #tuscany #foodtravel #foodie #foodies #naturalfood #steak #farmtotable #naturalwine #finedining #italytour #italianfood Less

Whilst rooted in Latin America and influenced by Japan , the food @monorestaurant is actually a veritable United Nations of ingredients , ideas and techniques .
@rchaneton showcases his passion for Venezuela and Latin America thru his cooking and Manager Abbi Grace amplifies his vision with service which is both soulful and informative .

Hong Kong is lucky to have this unique restaurant .

A Buri ( yellowtail) tiradito is the ideal beginning . The fish providing a blank canvas to a variety of sauces and textures including pickled oca and a Peruvian chilli sauce .

The bread whose sourdough starter recently celebrated its 5th birthday is a great companion for the next few courses, also served with outstanding olive oil .

Danish Langoustine is a supporting cast member to a study of cacao . The flesh, nibs and powder are all used for sauce, garnish and tea and its versatility is to be commended . The dish does veer a little sweet to me but that does seem to be the current style with langoustine dishes .

A beautiful coriander tortilla wraps around a barely roasted Japanese fruit tomato . Both sweet and savoury , it is a great bite but the accompanying Tomato and basil seed consommé with Yunnan sweet chilli steals the show . It’s phenomenally good .

Meagre fish from Galicia is next , with its primary partner in crime a “shisochurri” . Sauce/condiment work again shines .

Dish of the day for me was Australian Wagyu flap with beef jus , served alongside a rosti made of Costa Rican cassava and a Venezuelan wasakaka sauce which features avocado, parsley , coriander and white vinegar . Did I mention I love the sauces here ?

Pre dessert is a very smashable combination of apricot , Mexican marigold and kampot black pepper whose floral notes really sing .

To finish , cacao returns , this time in sweet form (brownie and ganache ), along with a coulis of Colombian parcha (passion fruit) and an avocado leaf ice cream . This dessert really surprised with the Cacao being by far the most subtle ingredient. Less

#純情酒場ロマンス⁣
#梅田⁣
どこか懐かしい昭和レトロなネオ居酒屋さん⁣
トップはあれば頼んじゃうタコさんウィンナー⁣
幼少期からお弁当の中で1番心躍っちゃう逸品⁣
出汁巻きはバターで深み増す鰻の味に差し味⁣
今流行りのチャーシューエッグも焼豚が本格的⁣
お約束の目玉焼き潰し一緒に頂く旨味ニコイチ⁣
鉄板で熱々提供ピリ辛ホルモンも白米欲す旨さ⁣
おつまみに迷ったらとりあえず野菜巻き6種⁣
トマトにエノキにオクラの肉巻きで食感に華⁣
ネーミングセンスがナイスな純情麻婆豆腐は⁣
辛さとコクの旨味が尾を引く表面張力の極み⁣
エビチリマヨネーズやハムカツも衣薄めで旨い⁣
〆は四捨五入したら鶏なぐらい中からゴロゴロ⁣
映えを攻めた料理の数々に味の守備範囲は広め⁣
店内には可愛いイラスト撮りたいがいっぱい⁣
どれも創作性高く黄色い声飛び交うお料理⁣
店名通りロマンス感じちゃう女子浮き足立つお店⁣
俊敏且つ仕事が早いキレのいい男女が切り盛り⁣
20241022⁣
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💘本日のメニュー💘⁣
▪️カリカリベーコンのシーザーサラダ 680円⁣
▪️青春ポテサラ 480円⁣
▪️うなバター出汁巻 680円⁣
▪️純情麻婆豆腐 580円⁣
▪️ピリ辛ホルモン鉄板焼き 680円⁣
▪️たこさんウィンナー 580円⁣
▪️チャーシューエッグ 680円⁣
▪️プリプリ海老チリマヨネーズ 680円⁣
▪️肉厚！ジューシーハムカツ 580円⁣
▪️野菜巻き串6種 1.280円⁣
▪️鶏雑炊 580円⁣
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@romance_umeda⁣
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純情酒場ロマンス⁣
大阪市北区堂山町3-13 1F⁣
📞050-5589-4756⁣
営業時間⁣
月～金 17:00〜24:00⁣
土日祝 12:00～24:00.⁣
(L.O. 料理23:00 ドリンク23:30)⁣
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#関西グルメ #大阪グルメ #梅田グルメ⁣
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Top-tier sushi that checks all the boxes for me: a beautiful hinoki counter, interesting tsumami, sour rice, excellent fish, and a fun chef who engages with guests.

The concept is "acid and fat," which translates to sour rice and fatty fish. Only white vinegar is used for the rice, as the chef understands that red vinegar adds more umami, while white vinegar provides a sharper acidity. However, a small amount of red vinegar, specifically Fuji vinegar from Kyoto, is used to wet the chef's fingers when forming the nigiri.

The tsumami included a rich fried oyster with balsamic vinegar and tara shirako with dashi, both of which were outstanding. The nigiri highlights tonight were the kawahagi, anago with a delicate sprinkling of salt flakes, and a unique deep-fried eggplant piece Less