Foodle

Oriole is a constant in the top tier of Chicago Fine dining , having held 2 Michelin 🌟 for 9 years .
Where it excels in execution, it perhaps lacks in narrative and personality , however somehow in one visit you can tell that it is ultra consistent at delivering high quality if somewhat predictable food .

After some snacks at the bar , you are led to the kitchen for one of the best bites of the meal . Hudson valley foie gras with mission fig , pink peppercorn on brioche . Tried and true flavours that set the course for the meal .

Once seated in the dining room , the opening course is golden kaluga caviar , peas , green garlic and lobster . Peas bring sweetness to the caviar , the lobster probably doesn’t need to be there to be honest .

My favourite course and certainly the most creative followed . Sunchoke was treated as the hero ingredient with multiple textures , while sake less , sunflower seeds and artichoke were the supporting cast . This dish was beautifully presented and reminded me of a vegetal breakfast cereal , perhaps that’s a naff description but it really works !

A small bite of razor clam , with kanzuri , green almond and spruce cleansed the palate .

Before buttery sablefish , misome , spring onion and enoki mushroom coated the palate with fat once more , perhaps the order of those two dishes could be tweaked .

Pasta is always on the menu , today was Capellini with caraway , yeast and wheat berry had a similar texture to carbonara but came with plenty of nuttiness and hops .

Final savoury course was the obligatory Wagyu A5 Miyazaki , along with black trumpet mushrooms , black truffle and white asparagus .

A rhubarb , lemongrass and ginger granita is a rock star flavour combo and nice reset to the palate .

The meal finished with a goats cheese semifreddo with green almonds , lavender and honey . Again a pleasing if not hyper memorable finish . Less

Been a while since I last visited The 8 for lunch . Famous for their dim sum , it dawned on me today that most of their dumplings are quite traditional but it’s the extra tweaks of presentation that make them so memorable .

Har gao is a must order , the dumpling is shaped like a gold fish and is a textbook example .

A Chiu chow style dumpling filled with clam and yam is all about texture .

Similarly the sea cucumber , chicken dumpling plays off the contrast between the two proteins .

Pan fried dumpling with arctic scampi is enormous . It houses a whole crustacean along with chives , super juicy .

First time trying a Sichuan style dish here and it was a winner . A4 Wagyu is gently poached in chilli oil with plenty of aromatic Sichuan peppercorn . The beef is tender and buttery , the Shitake mushroom retain their texture along with some unctuous soy bean glass noodles .

To calm the palate , some choy sum with Yunnan ham in congee .

Finally , mango soup comes with papaya and strawberry , must admit I smashed this like a pig in a trough , delicious . 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

Has been too long since my last Godenya visit , so perhaps absence makes the heart grow fonder as I absolutely loved last nights menu .

Balance of flavours between seafood , vegetable , fruit and spice were faultless , Unami notes weaved through the menu and every dish was distinct .

Started with raw shrimp, corn tofu with earthiness from edamame and salty caviar .

The crab course here is always super refreshing , Kegani crab with aromatic peach and Smokey eggplant .

Uni and clam atop a wet rice congee were contrasted with iodine clad seaweed .

Grilled Mehikari cooked with foraged spice bush and some green heat in the form of maganji pepper

Knockout dish was octopus , super tender after a long massage , this was accented by an amazing paste of fried sakura shrimp , this has the texture of a gutsy romesco and had a ton of umami . A revelation .

Abalone and liver sauce was given a non traditional tweak as it integrated into a mushroom risotto .

Kinki was thick and buttery and a great canvas for the pop of sancho pepper.

Somen noodles with dashi and end of season Sakura shrimp is always a terrific savoury finale here .

Finally a classic dessert , earl gray creme brûlée with aged sake .

• Botan-ebi (Shrimp), Corn, Beans , Water shield, Caviar
• Kegani crab , Peach, Eggplant, Cucumber, Plum
• Hamaguri-clam, Uni, Seaweed , Congee
• Mehikari-fish ( Green eyes), Manganji-pepper, Saltwort, Spicebush (Herbs)
• Octopus, Sakura Shrimps, Turnip, Asparagus, Zucchini
• Abalone, Morel mushroom, Pine nuts , Rice
• Kinki-fish, Fruit tomato, Onion, Sea grapes , Sansho
• Somen noodles
•Earl gray brulee, Ice cream, Mango, Aged Sake Less

🐟 Premium Seafood Monjayaki 🐟

【StoreName、店家名稱、가게 이름】
Tsukishima Seafood Monja Koboreya – 2nd Street Branch
月島海鮮文字燒 こぼれや 二番街店
츠키시마 해산물 몬자야끼 코보레야 2번가 지점

【Place、地方、장소】
1-22-1 Tsukishima, Chuo-ku, Tokyo | Mid Tower Grand 118
東京都中央區月島1-22-1 Mid Tower Grand 118
도쿄도 주오구 츠키시마 1-22-1 미드타워 그랜드 118

【Menu、選單、메뉴】
“Koboreya Kiwami” – Rich Soy Sauce Flavor with Fresh Seafood from Toyosu ¥2,959 (tax included)
海鮮こぼれや 極 豐洲直送海鮮 醬油風味 ¥2,959（含稅）
코보레야 극상 – 도요스 직송 해산물 간장맛 ¥2,959 (세금 포함)

【Other Details、其他詳細資訊、기타 상세 정보】
Today’s feature is “Koboreya” in Tsukishima!
They serve a one-of-a-kind seafood monjayaki made with fresh ingredients delivered straight from Toyosu Market.
It’s packed with ocean flavor and grilled to perfection! Highly recommended for seafood lovers!
今天要介紹的是位於月島的「こぼれや」！
使用從豐洲直送的新鮮海鮮製作的豪華文字燒，鮮味滿滿、超級誘人！
絕對是海鮮控不能錯過的美味推薦！
오늘 소개할 곳은 츠키시마에 있는 ‘코보레야’!
도요스에서 직송된 신선한 해산물이 듬뿍 들어간 특별한 몬자야끼를 맛볼 수 있어요!
입 안 가득 바다의 풍미를 느낄 수 있는 최고의 메뉴! 강력 추천!

#savorjapan
#japanesefood #japantrip #Tokyofood #Tsukishima #Monja
#日本料理 #日本旅遊 #東京美食 #月島 #文字燒
#일본음식 #일본여행 #도쿄맛집 #츠키시마 #몬자야키
#instafood Less

Coconut Grove has a new food truck bakery! 🍪☕️ @ophelia.miami is run by a husband-and-wife duo and is the perfect spot for a quick coffee and sweet treat break! You’ll love 😋

📍2140 S Dixie Highway, 33133
#AlwaysHungryMel #CoconutGrove #Miami #MiamiFinds #MiamiFood #Bakery Less

Can’t get into Carbone on the beach? Carbone Vino in the Grove has the same delish spicy rigatoni - and it’s way easier to book (for now) 😋 lowkey might like the vibes here more! Have you been yet?

📍2911 Grand Ave Suite 194, Coconut Grove, FL 33133
#AlwaysHungryMel #MiamiRestaurants #CoconutGrove #MiamiFood #MiamiEats Less

千葉三大ラーメン、勝浦タンタンメンのルーツを食す。
千葉三大ラーメンといえば、勝浦タンタンメン、竹岡式ラーメン、アリランラーメン。

千葉出身のミトミえもんですが、贔屓目なしでそれぞれがかなり個性的なご当地ラーメン。今回はその１つである「勝浦タンタンメン」をご紹介してまいりましょう。日本の汁あり担々麺の先駆けともいえる存在であり、その発祥の地が今回訪れた『江ざわ』。1954年創業。元々は中華料理を提供する食堂だったが、寒い漁師たちの体を温めるために生まれたのがこのスタイルだったそう。

胡麻や芝麻醤を使わず、ラー油の辛さをダイレクトに感じる醤油ベースのスープ。たっぷりの刻み玉ねぎと挽肉が絡み合い、独特の甘みと旨みを生む。そのスタイルは千葉県内の多くの店に広まり、今や「勝浦タンタンメン」として確固たるジャンルを築いている。店内には「江ざわ食堂五箇条」が掲げられているが、この５つがその特徴を表現しております。同時に、勝浦タンタンメンをより美味しく食べるための心得になっております。

・赤くて当たり前と思うべし
・身の程をわきまえた辛さを選ぶべし
・下からよくかき混ぜて食すべし
・麺はすするべからず
・どんぶりの底には、、、

今回は「上坦々麺」を選択。「上」が付くのは、ひき肉の量が多いため。より濃厚な旨味を感じられる仕様となっている。どんぶりの表面を覆うのは、たっぷりのラー油。「赤くて当たり前と思うべし」という五箇条にもある通り、鮮烈なビジュアルこそ勝浦タンタンメンの象徴でございます。辛さは調整可能だが、「身の程をわきまえた辛さを選ぶべし」。普通の辛さでもなかなかの刺激なので、まずはデフォルトを試すのが吉。

スープはただ飲むものではなく、麺やトッピングをコーティングするもの。たっぷりの挽肉と玉ねぎが沈んでおり、これを「下からよくかき混ぜて食すべし」というルールに従い、全体に馴染ませるのがベスト。これにより、辛味と醤油のコクが均一に広がり、一口ごとの味わいが際立つ。そして、すすった瞬間にむせる危険性をはらんだ一杯。食べ方の鉄則は、「麺はすするべからず」。慎重に口へ運びながら、辛味と旨味のバランスを楽しむべし。

スープを飲み干した者だけが見られる、どんぶりの底の秘密。それが最後の五箇条、「どんぶりの底には、、、」。このメッセージに辿り着くためにも、穴あきレンゲで挽肉と玉ねぎをすくいながら、最後まで味わい尽くすべし。千葉を代表するご当地ラーメンの元祖。辛さと旨さのバランス、そして歴史ある一杯を体感できる。丼の底のメッセージを自分の目で確かめるべく、ぜひ足を運んでみてほしい。ご馳走様でした。

#江ざわ
#勝浦タンタンメン
#千葉グルメ
#食べ歩き
#ミトミえもん Less

~Waldgeflüster~
Marinierte Erdbeeren im Beerensud mit Waldsauerklee-Sorbet
& gebackenem Topfen mit zarter Maillard-Kruste.

Ein Dessert wie ein stiller Spaziergang durch den Sommerwald – frisch, leicht und erdig-warm zugleich.

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#austria #vienna #finedining #goodfood #design #foodlover #instagood #vegetarian #foodie #salzburg #50bestrestaurants #oad #michelin #finedininglovers #foodporn #food #photography #nyc #photography #restaurant #foodphotography #foodblogger #cheflife #work #120mm #fujifilm #fujifeaturetime #fuji #chefstalk #gourmet #chefsroll #restaurant @oadtop100 @michelinguide finedininglovers @theworlds50best Less