Foodle

Our next stop on my tour, and a restaurant that will of course feature again on next year’s best of Spain tour was to @theworlds50best number 1 (2024), Disfrutar.
The name says it all — “to enjoy.” And enjoy we did. From the moment you step inside, @disfrutarbcn Disfrutar flips every expectation on its head: playful, provocative, and precise to the millimetre.
Behind it all? Three El Bulli alumni who have created one of the most incredible dining experiences on the planet. I have lost count of the number of times that I’ve visited Disfrutar, but each time I go they somehow manage to still surprise and delight me. I feel very lucky to be able to share this restaurant with my tour guests. Truly a highlight of the tour, and a must visit restaurant for any serious dining enthusiast
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Michelin Guide -⭐️⭐️⭐️
La Liste - 98.50
W50B - Hall of Fame (#[instagram] 1 2024)
Best Chef Awards - 🔪🔪🔪
OAD - 17
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#disfrutar #Barcelonadining #SpainFineDining #Worlds50Best #LaListeRestaurants #OADTopRestaurants #MichelinDining #BestChefAwards #FineDiningExperience #GastronomyLovers #CulinaryArt #ModernGastronomy #TastingMenu #RestaurantTour #FoodTourExperience #CulinaryTravel #DestinationDining #AchefabroadTours #InstaGourmet #FoodieTravel #GlobalFoodie #EatTheWorld #LuxuryTravelEats #Foodstagram #ChefLife #GourmetJourney #DineDifferently #TravelToTaste Less

海老辛味噌らーめん / Ebi Kara Miso Ramen / Ginjō Miso Ramen Magokorotei — Niigata, Niigata

Rich miso soup is enriched with spicy shrimp and pork back fat, complemented by medium-thick wavy noodles. Also pictured is the standard Ginjō Miso Ramen. Toppings feature charred pork chashu, stir-fried vegetables, minced meat, garlic, bamboo shoots, fried onions, negi and yuzu. Condiments on the counter include garlic, sesame seeds and spicy pickled vegetables.

The flagship store was established on December 18th, 2017, in Shichikuyama, Niigata. The brand is operated by Kakunaka Co., Ltd., a company that manages various food ventures such as udon, tonkatsu and sweets. There are currently three branches of Magokorotei in Niigata, with this Ekimaeten location in front of Niigata Station being the newest. 22 seats. Open since November 2022. Less

ラーメン / Ramen / Hi-Fat Noodle BUTCHER’S — Shin-Koiwa, Tokyo

Jiro-style tonkotsu-shoyu pork bone soup is emulsified and finished with liquified pork lard. Noodles are thick-cut and homemade. Topped with chunks of pork chashu, bean sprouts, cabbage and garlic. Additional toppings served on the side include diced raw onions, fried onions, ginger and cheese.

‘Hi-Fat Noodle BUTCHER’S’ is the 2nd brand of the Motoyawata based Jiro-style ramen shop ‘Menya Chōjirō.’ 12 seats. Open since February 20th, 2024 @chojiroporco Less

ワンタン麺 / Wontonmen / Shantan Ramen Hiroya — Meguro, Tokyo

Tokyo shoyu ramen contains a clear pork soup seasoned with fried negi. Thin curly noodles are by Maruyama Seimen, served slightly al dente. Topped with pork chashu, bamboo shoots, bean sprouts, mizuna and wontons. Fried gyoza and aji-tsuke moyashi on the side.

The master trained at the legendary ramen shop Chorori in Ebisu for around one year before going independent (with founder Moriyama-san’s blessing). Located in the space formerly occupied by the Meguro branch of Chorori. Open until 2am. Nine seats. Since April 7th, 2021 @ramen_hiroya.meguro Less

チャーシューワンタン麺 / Chashu Wontonmen / Chūka Soba Ichiriki — Tsuruga, Fukui

Tsuruga style ramen contains a tonkotsu-shoyu broth of domestic pork bones and chicken carcasses. The soup is cloudy with medium depth, found to be both rich and light. Medium-thin, semi wavy high-hydration noodles are made from Hokkaido wheat. Topped with thinly sliced pork chashu, bean sprouts, wontons and a sprinkle of black pepper. Boiled gyoza on the side.

Chūka Soba Ichiriki was established in 1958, when master Koji Sugai left his job at a flour mill and invested 20,000 yen in a secondhand street cart to pursue ramen. For roughly five years after that, Sugai-san roamed around coastal areas and train stations building his reputation. By the 1960’s, the street in front of Tsuruga station was lined up with ramen carts (yatai). Many of these shops have long since closed, but Ichiriki remains as the prototypical Tsuruga ramen. Current second generation master Sugai-san trained in French cuisine before taking over operations from his father. He has maintained the brick-and-mortar store while refining both the broth and ingredient choices. 26 seats. Open since 1977. Less

昆布水つけ麺 特製盛り / Kombusui Tsukemen Tokusei Mori / Mendokoro Janomeya — Kawaramachi, Kyoto

Clear shoyu dipping soup is made using only chickens and water, paired with carefully selected soy sauces and sea salt. No msg. Noodles are custom house-made and served in kelp water. Toppings feature low-temperature chicken chashu, charcoal-grilled pork roast chashu, ajitama, bamboo shoots, negi and wontons.

Master Matsumoto-san trained in French cuisine and worked in a few different restaurants before shifting to ramen. 14 seats. First opened in 2016, moved to the current location in December of 2020. Less

貝だし辛味噌らあ麺 / Kai Dashi Kara-Miso Ramen / Kai Dashi Men Kitada — Kyoto, Kyoto

Shellfish based broth is made exclusively from clams and scallops, paired with a spicy miso tare sauce. Noodles are medium-thin and contain Yume-Chikara brand wheat from Hokkaido. Topped with thinly-sliced pork shoulder chashu, red onions, kaiware radish sprouts, negi and black sesame.

Chef and owner Kyoko Tsuchida-san trained in Japanese and Chinese cuisine before apprenticing at several renowned ramen shops in Kyoto. All of the shop staff she employs are women. Open from 7am-10pm. 11 seats. Since November 22nd, 2021 @kaidashimen_k Less

中華そば / Chūka Soba / Shoyu to Kai to Men Soshite Hito to Yume — Tsukamoto, Osaka

The soup contains a chicken stock enriched with clams and a dark shoyu tare blend of ten soy sauces. Thick straight noodles are sourced from the Osaka purveyor Mineya Shokuhin. Topped with Black Iberian pork chashu, green negi, bamboo shoots and black pepper. Fried gyoza on the side.

Master Hamanishi-san previously operated the Osaka shop ‘Menya Nishiya’ from 2014-2015, before closing to open this latest establishment which he prefers people call ‘Hito to Yume.’ 15 seats. Since February 16th, 2016. Less

坦々 / Tantan / Jikaseimen Noboru — Kanazawa, Ishikawa

Chicken bone broth base is blended with fish and pork, then combined with a sesame paste tare sauce and homemade chili oil. No msg. Noodles are housemade, thin and straight. Topped with lightly smoked pork chashu, minced pork meat, negi and sesame seeds. Chashu rice bowl on the side.

Founded by master Kamimaru-san, who trained under a ramen group based in Kyoto. Kamimaru-san considers the bowls he serves to be his own expression of ‘Kyoto-style’ ramen. Originally opened in Kanazawa’s Kubō district before relocating to the current space. Open for lunch only, 11am-3pm. 20 seats. Since December 12th, 2010 @2007noboru Less