Foodle

📍やきとりShira @[instagram] 梅ヶ丘

インスタの裏側🍚🤫✨
わんぱくご飯の裏には夢が詰まってました🫶🏻

※メニューにはありません😂

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ミシュラン ビブグルマン / 食べログ3.92 百名店
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#やきとりshira #梅ヶ丘グルメ #淡海地鶏 #天城軍鶏 #やきとり #ちょうちん #ワイン好きな人と繋がりたい #鳥刺し #yakitori #ミシュラン東京 #食べログ高評価 #東京カフェ #アフタヌーンティー巡り #東京スイーツ #美食倶楽部 #グルメ好きな人と繋がりたい #mikuchelin #東京グルメ女子 #東京グルメ #東京カレンダー #グルメ巡り #東京女子部 #グルメ女子 #ミクシュラン #ヒトサラ #ミシュラン #フォローミー #[instagram]🍣 #予約困難店 #ikyu_travel Less

Almost a year since my last visit to @robuchonaudome , was planning to order the seasonal tasting menu but as it was essentially identical to my visit last year , my OCD brain quickly needed to pivot to the much smaller and good value gourmet menu .

It kicked off with Scottish smoked salmon , salmon roe, salmon mousse with horseradish cream . While the concept of the dish is decidedly retro , you cannot fault the presentation .

Frogs legs were next , partnered with chanterelle mushrooms , shallot parsley sauce and a garlic puree , classic flavours .

Black cod marinated in sake was served with artichokes and a Malabar pepper sauce . The cod absolutely shone here , this beats a Nobu miso cod any day !

Wagyu Kagoshima tenderloin is a perfect medium rare with plenty of pepper sauce and salad and Robuchon mash , it’s as basic as a fine dining dish can be, yet completely satisfying.

With still some wine left to consume , the choose was cheese over dessert . It’s a no brainer really as this is the best cheese trolley in town . Less

Sancheong Charcoal Garden - Seoul (Korea)

Hidden in an alley in the backstreets of Euljiro neighborhood, @sancheongin is another must-go destination for Korean barbecue.

They source a very high quality breed of black pig from the Jirisang region. I decided to try a variation of pork belly marinated in gochujang that was so good I won’t even try to write about.

Do not be disencouraged by the lines outside, once you step into those walls, acclimate to that covert environment and start to attack the banchan set in front of you, I assure you any waiting time would have been worth it even before you actually taste the fatiness coming out of the grill.

(Versão em Português nos comentários) Less

Arranged a simple welcome lunch for my colleague on her first day of work. Forever grateful to 俞總 and 劉總 for accommodating my last-minute reservation and putting together a sumptuous menu.
#michelin #michelinstarred #michelinstarrestaurant #hkrestaurant #hkfood #hkfoodstagram #hkfoodpic #hkfoodporn #restaurant #chef #food #foodgasm #foodie #foodporn #foodlover #foodies #foodofinstagram Less

📍Sukiyaki Hiyama📍 すき焼割烹 日山🏆Tabelog 3.73

David and Goliath

The dinner today is a modern-day story of David and Goliath.

Goliath is a classic finance bro - big personality, expensive designer clothes, professional wakeboarding champion. David, whose name ironically is actually David, enjoys taking photos of his walks on the beach with his shiba inu.

Every morning Goliath would come to David’s desk, flexing his wakeboarding biceps, commenting on how soft and unimpressive David’s biceps were.

One morning, David has enough and challenges Goliath - “by this time next year, my biceps will be bigger than yours”.

Goliath laughs and accepts the challenge. At stake is a big dinner at one of the finest sukiyaki restaurants in Japan. In a blow to David’s dignity, almost all the ladies hearing of this wager immediately sides with Goliath and his six-pack.

One year later, after relentless training day after day, we are at Hiyama, a legendary sukiyaki restaurant. David reaches for his sling and stone, slings it, and triumphs over Goliath…5cm bicep growth in a single year. He then takes Goliath's credit card to pay for the finest team dinner of the year.

Awesome determination, David. And gochisosama (thank you for the meal), Goliath… Less

Our meal at @le_doyennerestaurant_ in pictures:

“Hors d’Euvres”
- Barbajuan de Printemps
- Brioche surprise
- Charcuterie du Doyenné
- Escabèche de Chinchard
- Crudités du jardin

“Entrées”
- Ragoût de légumes de printemps, riz de Camargue, sauce au Savagnin
- Turbot grillé, noisette du Piémont, artichauts du potager

“Plat”
- Canette Kriaxera à la braise, asperge blanche, girolles et ail de printemps
- Gratin d’épinards

“Desserts”
- Glace au lait de chèvre, granité à la feuille de cassis, petit pois
- Tartelette de fraise, rhubarbe et crème à la fleur de sureau

“Petit Déjeuner”
- Oeuf à la turque, tomber d’arroche, yaourt yuzu
- Boudin du Doyenné, salade printanière
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Le Doyenné
Saint-Vrain, France
#supermelFrance Less

Unagi-tei Tomoei
2022.11 lunch
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うな重
Unaju

しら焼御膳
Shirayaki Gozen
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「Unagi-tei Tomoei (うなぎ亭 友栄)」, nestled near Hakone’s gateway in Odawara, is renowned for its uncompromising dedication to premium blue eel (青うなぎ) which makes up only about 2% of total eel harvest. Tomoei sources only the top-tier blue eel, or eels that match its quality, prized for their thick, fatty flesh, delicate skin, and superior melt-in-mouth texture. Each eel is kept alive in tanks fed by 100 m-deep volcanic spring water—same “Miyamizu” cherished by local sake breweries—until it’s grilled right after ordering.

This careful selection and preparation result in an unagi experience that’s richly flavorful, yet refined—thick and buttery body, crisp charcoal-kissed exterior, and a sauce that enhances rather than overwhelms. One of my favorite unagi experiences around Japan.
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#vinfox_tomoei #うなぎ亭友栄 #友栄 #静岡 #shizuoka #小田原 #odawara #tabelog #食べログ #食べログ高評価 #鰻 #うなぎ #unagi #鰻重 #鰻屋 #shizuokafood #shizuokatravel #tokyorestaurants #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics Less

✨ An unforgettable culinary experience at Anna in Zurich! From the first bite to the last sip, every detail was perfectly curated — rich flavors, elegant presentation, and a cozy ambiance that made the evening truly special.

A heartfelt thank you to Laura for the impeccable service and warm hospitality — you made our night even more memorable. 💫

If you’re in Zurich, @restaurant_anna is an absolute must-visit. 🌿🍷 #ZurichEats #AnaZurich #FoodieHeaven #ThankYouLaura Less

Traditional Cantonese @[instagram] Man Wah

- Cucumber, yuzu vinegar, bbq pork loin -
- Lobster, sautéed egg, sea urchin, dumpling -
- Cod, chu hou paste, tangerine peel -
- Wagyu M9 Cantonese style -
- Stir fried kale, ginger, Chinese wine -
- Angel hair pasta, spring onion, longjing tea leaves -
- Chilled fig cream, seaweed sago -

Great experience located @mo_hkg Less