Foodle

Hidden away in a discreet side street of Kagurazaka, Secreto is less a conventional restaurant than a precisely choreographed culinary performance. With only a single seating per night, every guest arrives at the same time and enters through a narrow, dimly lit corridor that opens into an intimate counter space. It feels like stepping backstage. Chef Akiyoshi Yabunaka, with past experience at elBulli and Dos Palillos, brings with him not just technique, but a sense of narrative — a progression of flavors, textures, temperatures, and even illusions.

Each dish is introduced without explanation, but always with purpose. The pairing — seamlessly integrated into the experience — starts with Secreto’s own gin, flavored with Okinawan sea salt, and builds across beers, sake, wine, and a surprising house-made limoncello.

The Meal

“秘密のハート” — The Secret Heart
A playful amuse — pineapple crafted to resemble chocolate — sets the tone for the evening: surprising, humorous, and just a little disorienting.

Foie Gras Dorayaki
A delicate reinterpretation of a childhood snack: sweet-savory, with foie gras subtly folded between dorayaki-style pancakes. The flavor was gentle, perhaps intentionally so — a whisper rather than a shout.

Horse Mackerel Namero in Cold Miso Soup
Served in nigiri form with rice hidden below, this was briny and powerful. Perhaps a touch too salty, but the boldness worked in context — bracing and elemental.

Frozen Gazpacho with Watermelon
A dish that evolves in the mouth: cold and inert at first, then bursting with tomato intensity as it melts. The addition of watermelon gives sweetness and lift. A smart palate reset.

Tenjo Chicken Pho with Noto Ishiru
This Vietnamese-style soup was a surprise. The chicken, from Shizuoka, was beautifully tender; the broth clean but complex, layered with ishiru, a fermented fish sauce from Noto. Handmade noodles balanced the dish, and the presentation — a steaming pot poured tableside — was theatrical but restrained.

Frozen Foie Gras with Mother’s Jam
A signature dish served with a sweet sake pairing. Flash-frozen in liquid nitrogen, the foie gras took on a creamy texture and was balanced by a tart-sweet homemade jam from the chef’s mother. An emotional, nostalgic course with a soft but lingering impact.

Kyoto Duck with Beets and Noto Tomatoes
This was among the best dishes of the night. The duck — killed instantly and aged in low oxygen to bring out its iron-rich profile — had a subtle mineral tang, offset beautifully by high-acid tomatoes and earthy beets. The plate was as visually compelling as it was flavorful.

Charcoal-Grilled Nodoguro with Provençal Tart
Perfectly grilled but slightly overcooked for a fish as delicate as nodoguro. It was rescued by a stellar side: a tart of tomato and zucchini, paired with Pain de Philosophe bread from the neighborhood. Together, they created a Mediterranean-Japanese hybrid with striking harmony.

Premium Wagyu with Inca Potato and Truffle Foam
A grand dish, anchored by meltingly rich wagyu paired with a Bordeaux wine. The potato was exceptional, but what stood out was the side: a salad with dressing made by the chef’s parents, and a piece of bread with an extravagant truffle espuma — which very nearly stole the show.

Donabe Rice with Corn and Sea Bass
Comforting and balanced. The rice carried a hint of chicken stock, the corn added sweetness, and the seabass brought it back into savory territory. This was one of the most Japanese courses of the night — quiet, warm, confident.

-196°C Sherbet of Pineapple, Mango & Lime
Prepared tableside with a flourish of liquid nitrogen, this was a playful showpiece — but the flavors delivered: cold, bright, acidic and very refreshing.

Cigar Time, Herb Tea Time, and Final Treats
The closing ritual is subtle and elegant — a nod to European fine dining, with herbal infusions and seasonal wagashi. The “cigar” course is more conceptual than literal, adding a whimsical endnote to the evening.

Secreto straddles many identities: Spanish in inspiration, Japanese in produce, French in presentation, and molecular in technique. But it works because Chef Yabunaka isn’t chasing novelty — he’s composing moods. While not every dish was flawless, the storytelling, pacing, and sincerity of the experience made this dinner more than the sum of its parts.

Few places in Tokyo offer such an all-in, prix-fixe experience with this level of transparency and theater. A tasting menu that includes thoughtful alcohol pairing, a small audience, a narrative arc, and a chef who takes time to shake every guest’s hand at the end — this is Secreto. And it’s one of Kagurazaka’s best-kept secrets no longer. Less

X @yemandi_usa

We may have found the best Mandi in Dallas 🇾🇪👀

They have a good amount of menu items but you HAVVVE to go for their lamb Mandi and charred beef. It’s sooo good with their freshly tandoori bread 🤤

They are in their soft opening phase so be aware when you go ‼️
Regardless, you will have a unforgettable experience 🔥
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#food #yemandi #mandi #yeman #halal #dfw #new #supportsmallbusiness #supportlocal Less

📍Fook Yuen 福元湯圓┆🇭🇰Fortress Hill, Hong Kong┆🍡Details Below 詳細は⤵︎

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼
👩🏻‍🍳┆Hong Kong Dessert · 香港スイーツ
🏷┆@fookyuenhk #福元湯圓 #fookyuenhk
💰┆HK$50 ~ HK$100🌞
🚉┆Fortress Hill🚶🏽‍♀️3min
👣┆Casual · カジュアル
📅┆Walk-In Only · 予約不可
✍️┆Food 10/10 · Vibe 5/10 · Price $$

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼
“Fook Yuen” is a traditional Hong Kong-style dessert shop located in Fortress Hill that is a local favourite✨ With only a few tables and plastic stools, expect to sit with strangers🙊 The “Tang Yuan” (sweet rice balls) is a signature here, and our favourite are the “Mixed Flavours” filled with Black Sesame and Peanut served in “Sweet Ginger Soup”🥜 For those craving a refreshing option, the “Mango, Pomelo & Sago” is the perfect choice🍊

・🫚Ginger Soup with Mixed Rice Balls
　　 (Peanut & Sesame) 鴛鴦湯圓 (HK$ 30)
・🥭Mango, Pomelo & Sago
　　 湯枝甘露(HK$ 33)

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼
香港の「炮台山（パウトイサン）」にある、伝統的な香港スイーツの老舗「福元湯圓（フックイェン）」🌟 スツールを並べたテーブルは限られていて、並んだ順番に案内される相席スタイル👯‍♀️ 名物の「湯圓（タンユェン）」は中華風白玉団子のデザートです🤍 特に黒胡麻餡とピーナッツ餡をそれぞれ包んだ白玉を甘い生姜のスープに入れた「鴛鴦湯圓」がイチオシ🥜 マンゴー、ポメロとサゴ米を合わせたさっぱりとした味わいの「湯枝甘露」もマストオーダーです🌾

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_hongkong #tokyohalfie_香港 #香港美食 #湯圓 Less

Our amazing meal at 3* @plenitude.paris in pictures:

BLUE FISH / ASPARAGUS / MARIGOLD
FOR Velours “EDEN”

MARKET GARDENER’S PARTITION
FOR Coulis marbré “AMPLITUDE”

MOREL / SNAIL / TROUT
FOR Bouillon “COMPTINE”

TURBOT / SEA POTATO / SEAWEED
FOR Éphémère “CAJOLEUR”

BLUE LOBSTER / FENNEL / CAVIAR
FOR Velouté “CARDINAL SONGEUR”

PIGEON / CHARD / GIBLETS
FOR Salmigondis “AMES FOUGUEUSES”

JEUX DE FRAGORIA
STRAWBERRY / RHUBARB / ELDER
FOR Éphémère “INCARNADIN”

See more about my dining experience in my reel 👉🏻
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3*, Plénitude
Paris, France
#supermelFrance Less

Athens Discoveries @delta_restaurant ✨

- Sourdough mushroom, vegetable paste, bone marrow -
- Cod fish, tangerine, pickled plums -
- Strawberries, fennel, rhubarb sparkling wine, basil -
- Inoculated rice, sea buckthorn, sweetbread, thyme -
- Picanha, swiss chard, artichoke, beef bones -
- Caterpillar, chervil, cookie dough, nobilis -
- Sunflower, puffed pastry, chestnut, praline -

Foodtastic Experience by @priestsugar 🙏 Less

#四川料理ミツバチ⁣
#北新地⁣
5月19日北新地にオープン本格四川料理のお店⁣
トップは私の過去一たたき出す牛タン麻婆豆腐⁣
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味にピリ辛パッション与えてくれる癖になる味⁣
フカヒレ自体にしっかり味が染み込んだ鴨白湯⁣
花も食べられる菜園風豚しゃぶ肉も最高👍⁣
鹿児島産黒豚を低温調理した酢豚は衣に3種類⁣
手間暇かかったお肉は断然柔らかトリュフ添え⁣
ババロアに近い生クリーム多めの杏仁豆腐で〆⁣
誰も見ぬ間にお皿舐め回したい料理がいっぱい⁣
今回はアラカルトだが今後はコース料理も有り⁣
店名の由来通り花蜜を集め蜂蜜を作るように⁣
全国各地の厳選された食材と旬の恵取り揃えた⁣
間違いなく流行る予約困難店フラグがびんびん⁣
北新地の有名店U.KAI、IAKUさんがバックアップ
伝統手法と新しい手法掛け合わせた四川料理店⁣
シェフの場数感伺える絶対味覚の持ち主が切り盛り⁣
20250508⁣
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👲本日のメニュー👲⁣
▪️本日厳遇鮮魚のMITSUBACHI風刺身 1.800円⁣
▪️鹿児島県産黒豚バラ肉のやみつきニンニクソース 菜園風雲白 1.200円⁣
▪️丹波地鶏もも肉の万願寺唐辛子炒め 1.800円⁣
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▪️名物漆黒の海鮮チャーハンイクラの紹興酒漬け添え 3.200円⁣
▪️フカヒレの姿煮 9.800円⁣
鴨白湯⁣
▪️鹿児島県産黒豚肩ロース肉の葡萄香る黒酢酢豚1.800円⁣
▪️濃厚杏仁豆腐 680円⁣
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@_mitsubachi328⁣
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四川料理MITSUBACHI⁣
大阪市北区堂島1-5-36⁣
Rich K.BLDG 5F⁣
📞06-7777-5255⁣
営業時間：11:30~15:00/18:00~23:00⁣
定休日 日曜祝日⁣
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#関西グルメ #大阪グルメ #北新地グルメ⁣
#北新地中華 PR Less