Foodle

🥩Top-quality Wagyu Beef at a Popular Spot in Nishi-Azabu🥩

【StoreName、店家名稱、가게 이름】
Gyugyu Nishi-Azabu Sohonten
牛牛 西麻布 總本店
규규 니시아자부 소혼텐

【Place、地方、장소】
B1F, Active Roppongi, 1-2-3 Nishi-Azabu, Minato-ku, Tokyo
東京都港區西麻布1-2-3 Active六本木 B1F
도쿄도 미나토구 니시아자부 1-2-3 액티브 롯폰기 B1F

【Menu、選單、메뉴】
Premium Tongue ¥4,000 (tax included)
Special Tongue ¥3,500 (tax included)
Urashima Taro’s Treasure Box ¥3,300 (tax included)
極上牛舌 ¥4,000（含稅）
特上牛舌 ¥3,500（含稅）
浦島太郎的寶盒 ¥3,300（含稅）
극상 우설 ¥4,000 (세금 포함)
특상 우설 ¥3,500 (세금 포함)
우라시마 타로의 보물상자 ¥3,300 (세금 포함)

Today’s featured restaurant is Gyugyu in Nishi-Azabu!
This Yakiniku restaurant offers a full dining experience that fuses food and entertainment. Enjoy carefully selected A5-ranked Japanese black wagyu beef with perfect seasoning and grilling. Ideal for a date night—don’t miss it!
今天要介紹的是位於西麻布的「牛牛」！
這是一家結合「美食 × 娛樂」概念的燒肉店，從料理到服務、演出都讓用餐變成一場享受。可以品嚐到嚴選的A5等級國產黑毛和牛，搭配最適合的調味與燒烤方式。也非常推薦情侶來約會！
오늘 소개할 곳은 니시아자부에 위치한 규규!
‘음식 × 엔터테인먼트’를 컨셉으로, 다양한 연출과 서비스를 포함해 공간 전체에서 식사를 즐길 수 있는 야키니쿠 맛집이에요. 엄선된 A5 등급 국산 흑모와규를 최적의 양념과 구이로 즐길 수 있어요! 데이트 장소로도 강력 추천!

#savorjapan
#japanesefood #japantrip #TokyoFood #Wagyu #TokyoTrip
#日本料理 #日本旅遊 #東京美食 #和牛 #東京旅遊
#일본음식 #일본여행 #도쿄맛집 #와규 #도쿄여행 Less

@stubborn_seed has earned a Michelin Star four years in a rowwww and recently added a Michelin Green Star to the mix! 🥹 Can’t believe it took me this long to visit, but I’m so glad I finally did! It’s helmed by Top Chef winner @chefjeremyford, who focuses on seasonal, locally sourced ingredients - including produce from his own farm in the Redlands. Have you been yet?

📍101 Washington Ave, Miami Beach, FL 33139
#AlwaysHungryMel #MiamiRestaurants #MichelinStar #MiamiBeach Less

📍Plump┆🇲🇾Kuala Lumpur, Malaysia┆🍰Pistachio, Lemon & Rose Cake (MYR24)┆🍫Hazelnut Burnt Butter Cake (MYR24)

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼
👩🏻‍🍳┆Patisserie · パティスリー
🏷┆@plump.kl @taobakescakes
💰┆MYR30~MYR40🌞
👣┆Casual, Takeout · カジュアル テイクアウト
📅┆Walk-In Only · 予約不可
✍️┆Food ★★★★ · Vibe ★★★★ · Price ¥¥¥¥

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼
Hidden above @opusbistro in Bangsar, “Plump” is a charming cake haven in Kuala Lumpur, founded by ex-banker-turned-baker @taobakescakes🏦 I had two unforgettable slices: the “Pistachio, Lemon & Rose Cake” with strawberries and yogurt (light, floral, delicately tangy), and the “Hazelnut Burnt Butter Cake” with salted chocolate, berries, and praline pecans (rich, nutty, perfectly balanced)✨ Whether you’re a KL local or just passing through, this speakeasy-style café is worth the hunt - keep an eye out for the unassuming sign💓

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼
マレーシア・クアラルンプールの「バンサー」住宅街にひっそり佇む、看板がない隠れ家ケーキ屋「Plump（プランプ）」🤫 種類が豊富で注文に悩みましたが、苺とヨーグルトを合わせた定番メニューの「Pistachio, Lemon & Rose Cake（ピスタチオ・レモン・ローズのケーキ）」とオーナーのイチオシ、塩チョコ、ベリー、ピーカンを添えた「Hazelnut Burnt Butter Cake（ヘーゼルナッツ・焦がしバターケーキ」を頂きました🌹入り口は見つけにくいので、イタリアンビストロ「Opus（オーパス）」の横にあるヒントを探してみてください㊙️

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_kualalumpur #tokyohalfie_malaysia #tokyohalfie_クアラルンプール #tokyohalfie_マレーシア Less

Sigol Gamjaguk (시골감자국) - Seoul (Korea)

Gamjatang is a pork spine soup, simmered in a spicy broth with potatoes, perilla leaves, bean sprouts and a variety of vegetables.

My gamjatang adventure could not have gone any better. I decided to try it at Sigol Gamjaguk, away from the tourist crowds and a long metro ride away from the well known neighborhoods for tourists. Here, I got to see a glimpse of the actual local life in a part of the city rarely visited.

There were no English menus whatsoever here, and Auntie looked quite surprised as I stepped inside her restaurant, as if I were there to ask for instructions. Once she understood that I was there for the soup, we had a funny interaction to figure out which variation of it I would order.

After that, I sat down to start working on the nice banchan set that she served, while she finished preparing my gamjatang.

I was the only customer there during the whole time, and although we could not understand one word from one another, auntie and I definitely connected. She gently smiled back everytime I raised my thumbs up to show her that I was enjoying the meal and at one point she even decided to get her hands dirty and show me how I should manually break the bones to free up more meat. From her laugh, apparently I was doing it all wrong.

The soup was rich, comforting and sizzling hot. The meat was tender and the vegetables were not overcooked and had a nice crunch to them. Overall, it was a meal close to perfection. But nothing comes remotely close to what I saw beyond the food there, as these types of interactions and learning experiences are what I look for the most in any of my travels. Or life in general.

(Versão em Português nos comentários) Less

Inspired by a fictional love affair between a Mexican girl and an Indian boy, @mariaandsingh by @gaggan_anand offers “fantasy cuisine” that combines Mexican and Indian cooking. Much like its vibrant ‘Day of the Dead’ decor and its mantra “love should never be mild”, the food is bold, adventurous, and punchy with a twist on the classics. The wine list is just as unique with natural wines in the spotlight. Highlights of the meal included the tuna tostada, aquachile rosa, octopus aquachile, crispy chicharron tacos, crab curry, and churros!
•
Ms. Maria & Mr. Singh
Bangkok, Thailand
#supermelThailand #supermelBKK Less

Perfection in flavours @schanz.restaurant.hotel ✨

- Turbot, oyster, egg yolk, water chestnut -
- Carabineiro, piglet feet, tonka bean, passion fruit -
- Quail, parsley, mushroom, carrot, french fries -
- Strawberries, juniper quark ice cream, sour clover -
- Pear, spruce sorbet, sherry soup -

Unique style by Thomas Schanz 🙏

Just Foodtastic! Less

Achefabroad Best of Northern Spain tour (there will be a Southern Spain tour next year) 2025 kicked off in style with lunch at ⭐️ @osa.restaurante .We timed our visit perfectly (these tours aren’t just thrown together you know 😉) to enjoy our meal here at this very special restaurant while they were celebrating their ‘Jornada del Cerdo’, a celebration of the pig. And not just any pig, they chose to collaborate with one of Spain’s most distinguished artisanal producers of Ibérico pork, Remidios Sánchez. So what followed was an incredible 23 course exploration of every part of one of these beautiful creatures. No more respect can be given to an animal than by utilising every part of it and ensuring that nothing is wasted. If any chefs could do these beasts justice then it of course would be Sara Peral and Jorge Muñoz. The menu was incredible, bringing their signature French culinary techniques married with Japanese minimalism and precision. A strong start to the tour indeed and we can’t wait to visit Osa again soon. Very highly recommended indeed
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Michelin Guide -⭐️
La Liste -
W50B -
Best Chef Awards -
OAD - 6 New to list 2024
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #worlds50bestrestaurants #worlds50best #eater #michelinguide @remediossanchez.ed.limitada Less