Foodle

Unagi-tei Tomoei
2022.11 lunch
.
.
.
うな重
Unaju

しら焼御膳
Shirayaki Gozen
.
.
.
「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.
.
.
.
#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

Seirin
2022.11 dinner
.
.
.
遠州灘産虎河豚
お造りと煮凝り
唐揚げ
Sea of Enshu’s Torafugu
Sashimi and jelly
Deep fried

天然すっぽんの卵焼き
Supply tamagoyaki

クロムツご飯
行者ニンニクと玉子ご飯
秋田産芹と河豚出汁の吸い物
Nodoguro rice
Gyoja garlic and egg rice
Akita’s seri and fugu dashi soup
.
.
.
Just one week after my first visit to「Seirin (勢麟)」, I found myself back again. Knowing I was returning, the chef went out of his way to source some early-season fugu for the occasion. It was an incredible privilege—and a delightful surprise—to enjoy matsutake, eel, and fugu all in one meal. This dinner truly showcased the best that Hamamatsu has to offer. I can’t wait to return.

Previous posts #vinfox_seirin
.
.
.
#勢麟 #長谷部敦成 #静岡 #shizuoka #浜松 #hamamatsu #tabelog #食べログ #食べログ高評価 #予約困難店 #予約困難 #unagi #鰻 #うなぎ #matsutake #松茸 #fugu #河豚 #日本料理 #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics Less

il AOYAMA
2024.03 & 10 dinner
.
.
.
毛蟹・オシェトラキャビア・名古屋コーチンのコンソメジュレ
Kegani, Osetra caviar, Nagoya cochin chicken consommé jelly

いくら・牛コンソメジュレ
Ikura, beef consommé jelly
.
.
.
「il AOYAMA (イル アオヤマ)」is the celebrated introduction-only Italian fine‑dining restaurant led by Chef Aoyama Naoyuki (青山直之), now located in Higashi‑ku, Nagoya. Since its opening, it has emerged as one of the city’s foremost Italian dining experiences, and was awarded one Michelin star. It underwent a thoughtful relocation and renovation in January 2024 to its current site.

Chef Naoyuki Aoyama crafts a singular fusion of Italian technique and Japanese sensibility. His approach is deeply ingredient‑led: he sources the finest seasonal produce, from Mikawa Bay clams to locally grown vegetables, often selecting them personally to ensure top quality. His cooking combines delicate restraint and bold flavor—such as house‑made pasta adjusted to complement each sauce, or fine seafood and cured meats—while respecting both Italian tradition and Japanese nuance.

Chef Aoyama’s open counter kitchen and carefully curated space—featuring simple walnut wood and artisan tableware—reflect his philosophy of craftsmanship and hospitality. The result is a refined, intimate dining experience where every element, from ingredient to presentation, conveys a harmonious balance of culture and taste. It’s one my favorite Italian restaurant in Japan.
.
.
.
#vinfox_ilaoyama #イルアオヤマ #ilaoyama #名古屋 #nagoya #イタリアン料理 #italianfood #italiancuisine #紹介制 #食べログ #食べログ高評価 #予約困難店 #超予約困難 #onemichelinstar #michelin #michelinstar #michelinguide #nagoyafood #nagoyatravel #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Recommended bowl: Sumire style

Sapporo style miso ramen, opened by a husband and wife team, both trained at the famous shop Sumire in Sapporo for 10 years. If you are familiar with Sumire, you will know what to expect here. Rich pork based soup, miso blend and lard, all heated together in a wok. Sapporo style noodles are provided by Morizumi Seimen, same as Sumire. Now with three branches in Toyama, including one in front of Toyama Station. Flagship open since 2006. Less

8) Crème Brûlée – pear, mint, butter crumble 😋

9) Pate de fruit

You can trust the locals on the food @lutecedc. It’s wonderful! Someday, a certain tire—and frustratingly tiresome—guide will catch up 💙
~
#hungryglomad_washingtondc #foodgram #foodgrams #foodiegram #foodiegrams #foodpic #foodpics #foodaddict #foodaddicts #goodeats #seriouseats #forkyeah #igfoodie #igfoodies #igfoodporn #igfoodshare #instafood #frenchfood #frenchcuisine #bistronomy #bistronomie #eeeeats #lefooding #foodporn #mystorywithmichelin #yesmichelinguide #buzzfeedfood #buzzfeedfoods #cremebrulee #crèmebrûlée Less

Belted Galloway shortrib, black garlic glaze, gem lettuce, bone marrow sauce. At one-Michelin-starred "The Barn" at Moor Hall in Aughton, Lancashire.
—
#guineahen #markbirchall #moorhall #troisetoiles_uk #onemichelinstar
.
.
#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

Venison, balsamic glaze, black garlic, olive gnocchi. At freshly three-Michelin-starred "Restaurant Haerlin" in Hamburg.
—
#venison #christophrüffer #restauranthaerlin #troisetoiles_hamburg #threemichelinstars
.
.
#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy 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

Been a while, but so good to be back! @lemaschou ♥️🥩
-
A few days in Cannes, never complete without a trip to Le Maschou. These guys have been open since the 60’s and it’s a favourite amongst many of my friends. It’s very much a meat forward restaurant, with the vegan menu priced alot higher than everything else. The crudités basket to start is huge - lots of fresh vegetables and a side of classic creamy vinaigrette and two types of anchovy sauce. Delicious in itself. On the side, lots of cold cuts on offer but the prosciutto with melon and Wagyu bresaola (when available) are amazing - seasoned table side. For mains, a selection of meats to choose from. Steak is at the forefront with lots of cuts available but their roast chicken is popular too. I ended up going for the two steaks pictured: a 60-day matured Simmental beef rib and a USDA prime black Angus rib. One boneless and one on the bone. The beef is cooked over Woodfire till it’s perfectly charred and pink. Well rested and super tasty beef. It’s a little bit of a mixed bag in terms of how tender the beef will be here. The black Angus was utterly soft, the Simmental not so much but it won on flavour. Served with woodfired potato and a cream cheese sauce. If meat and potatoes is your thing, this is the spot. Properly rustic and local. I’ve been going here for years and it’s just a hit every time. For dessert, two things the apple tart and the lemon tart are what to go for! #notoriousfoodie 🙅🏽‍♂️
-
-
-
-
-
#steak #steakdinner #steakhouse #cannes #southoffrance #monaco #nice #finedining Less

Chicken and morels @noblerotsoho 😍
-
One of my favourites. Was walking past the Noble Rot in Soho and decided to pop in for one of my favourite dishes. The roast chicken here is perfect. A whole HG Walter chicken, slowly roasted, carved and served with a rich, velvety smooth sauce made from vin jaune. It’s a distinctive, slightly oxidised wine from the Jura region. Lots of funky notes in this sauce. Spongey morels are scattered across the top and they just absorb the juices so perfectly. This thing comes with a fragrant pilaf rice but you should also order the crispy potatoes on the side too. Perfect for dunking into the sauce. Every time I come here, I order this - consistent and satisfying. Tender chicken, a rich, creamy sauce and the perfect sides to soak it all up. The morels add a real earthiness to this dish. Lots more on the menu here so go to town on the other bits too. I’ll be doing a recipe for this one soon. Stay tuned. #notoriousfoodie 🙅🏽‍♂️
-
-
-
-
-
#chicken #roastchicken #london #londonfood #londonfoodie #soho #french #frenchfood #finedining Less