Foodle

Tucked away on the second floor of a quiet building in Kagurazaka, J-Free offers a dining experience that feels both intimate and forward-looking. With only 11 counter seats, the restaurant invites guests into a calm, focused environment where each dish unfolds like a chapter in a well-composed narrative. Led by Chef Tsubasa Jinnai, a veteran of Florilège and Quintessence, J-Free blends classical French techniques with the delicate sensibilities of Japanese cuisine. The result is not fusion for its own sake, but a thoughtful, ingredient-driven expression of terroir—especially that of Miyazaki, the chef’s home prefecture.

The meal began with a house-made miso and wheat gluten, subtle yet grounding. This was followed by swordfish paired with myoga and trabeculae—its texture was exceptional, clean and resilient. The highlight of the early courses was undoubtedly the Tsumajidori chicken consomme: a bowl brimming with deep umami, containing a surprisingly large, supple piece of chicken. It demonstrated finesse and restraint.

A standout was the Hamo (pike conger eel)—a dish that subtly showcased honegiri, the meticulous bone-cutting technique essential to making this bony eel enjoyable. The sauce, punctuated with pecan nuts, provided warmth and contrast that elevated the dish. This was followed by an outstanding pairing of hairy crab and green asparagus. The asparagus, sourced from Hasegawa Farm in Hokkaido, known for its mineral-rich soil and crisp produce, brought a satisfying crunch to the sweet, rich crab. Perhaps slightly on the salty side, but still a winner.

The kinmedai was perfectly cooked, served with bigfin reef squid and a touch of green yuzu that added a graceful citrus lift. The Miyazaki Toman Wagyu followed—a leaner, umami-rich cut that steered clear of the overpowering fattiness often associated with wagyu, and in doing so, showed greater balance and maturity.

The dessert sequence was particularly thoughtful. A white tomato sorbet offered a surprising interlude; the clear tomato juice is likely extracted through slow filtration or centrifugation, yielding a dish that was both vegetal and refreshing. The restaurant’s signature crepe salée played deftly with the sweet-savory balance, a creative mainstay of the menu. A pacojet-spun Jin Xuan oolong tea ice cream closed the dessert progression—rich in tea tannins, refreshingly unsweet, and deeply aromatic.

An unexpected delight was a fluffy caramel pudding served as an extra course by a 22-year-old apprentice, already showing a great touch and promise. A beautiful gesture and a hint of the mentorship spirit that defines the kitchen.

The wine pairing leaned French and Burgundy-focused, curated with modesty and insight by a general manager whose palate is clearly underrated. His pairings elevated the food without overshadowing it.

Chef Jinnai clearly knows how to cook—but more importantly, he’s pushing. There’s an undercurrent of ambition and precision here that signals a restaurant in ascension. With his grounding in two of Tokyo’s top kitchens, and the creative confidence now on display, it’s hard to imagine J-Free staying under the radar for long. A Michelin star feels imminent.

For now, J-Free remains a hidden gem—quiet, deliberate, and refined. It’s the kind of place you visit not just to eat, but to witness a chef at the cusp of greatness. Less

Another visit to @ant_ristorante ,one of my favourite restaurants when I just want to take a moment and a bit of time out. Always tasty and interesting food that’s continuously evolving. A place where you feel like you are enjoying a meal in someone’s home rather than their restaurant. Ancient wine vaults where you stroll through the list rather than look at it on paper. Two beautifully adorned rooms to retreat to after your meal. I love this place so much. Please give it a try.
.
Corn, broad beans, pecorino, mustard seeds, anchovy, egg yolk
.
Courgette flower, cod fish, dashi gel, oxalis, marigold, chervil, pil pil sauce
.
Fried chicken wing stuffed with sweetbread, Korean BBQ sauce
.
White asparagus, glazed with garum & bone marrow, togorashi, black & white sesame
.
Risotto of wild garlic with lemon balm powder & nasturtium
.
Ravioli of ricotta, peas & lemon. Pea powder. Lemon basil leaves. Pork broth with soy sauce
.
Five spice glazed duck, rice paper, Italian chard, onion powder
.
Macerated strawberries, rhubarb, white chocolate, tonka beans, meringue
.
Orange blossom ice cream, dark chocolate crumble
.
Michelin Guide -
La Liste -
W50B -
Best Chef Awards -
OAD -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #worlds50bestrestaurants #worlds50best #eater #michelinguide Less

A Última Arte do Forno

Há rotas que se tornam rituais. E entre o Norte e o Sul — ou do Sul para o Norte — há uma paragem que é inevitável. Parar em Fogueira tornou-se um gesto quase instintivo. Não por estar no caminho, mas por estar no coração de quem já sabe o que ali o espera.

Fogueira tem dois tesouros. Um é líquido, vindo das vinhas da Quinta das Bágeiras, onde o tempo e o terroir se encontram em cada garrafa. O outro sai do forno do Mugasa, moldado pelas mãos de Ricardo Nogueira — um mestre que, sem nunca se apresentar como tal, se tornou guardião de um dos mais nossos sabores: o leitão à Bairrada.

Durante anos, o leitão assava-se ali em quantidades bem inferiores às dos seus famosos concorrentes da Mealhada. Por um lado, a falta de procura numa aldeia isolada; por outro, o respeito ao processo e às poucas mãos que o trabalhavam. Um ritmo próprio, ajustado à precisão de quem entende o forno como extensão do corpo.

Hoje há filas, salas cheias, gente que atravessa o país só para aquele momento em que o prato chega à mesa e tudo o resto parece suspender-se.
Mas não foi a fama ou a sorte que o trouxe até aqui. Foi a perseverança. O trabalho diário, o respeito absoluto pelo produto, a sabedoria de quem aprendeu a ouvir o forno, e a delicadeza de quem sabe que, por vezes, o gesto mais simples é também o mais difícil.

O leitão do Mugasa tem crocância, sim. Mas é nos detalhes que se distingue: na carne que se desfaz com naturalidade, no alho e na pimenta que não gritam, no equilíbrio silencioso que apenas o organismo sente. Em cada pequeno pedaço, há uma emoção íntima — uma verdade que não precisa de palavras.

Os japoneses chamam shokunin aos artesãos que vivem em função do seu ofício. Se esse título existisse com peso igual entre nós, o Ricardo Nogueira seria um dos seus maiores exemplos.

No Mugasa não se serve apenas leitão. Serve-se tempo, memória, humildade e uma forma de estar que se esvai — um Portugal cada vez mais difícil de encontrar.

@ricardonogueiramugasa
@restaurantemugasa
@quintadasbageiras

🇬🇧 go to comments Less

#千とせ
#難波
1949年開店名物肉吸い発祥の老舗のお店
定期的に来ちゃう安定のお出汁を求めてこちら
今回も名物肉吸いと卵かけご飯の大を注文
具は肉の細切れとポーチドエッグとネギのみ
箸で混ぜれば出る出る掬っても掬ってもお肉
お出汁も絶品だがレンゲがほしいところw
スープを口に含ませそこに卵かけご飯を流し込む
勝手に口の中で混ざり合うこれが最高の口内雑炊
店の前を通るだび出汁の匂いに誘い込まれる香の罠
好き過ぎて実家にしたいけどきっと向こうがお断りw
並んで食べる程じゃないとコメントしてくる人居る
けどこの味の虜が居るから並ぶ、もぅそれが答え
毎日4時間営業スープ売り切れ次第終了の狭き門
最後の一滴まで残したくない出汁lover必見
タイムイズマネー覆すそれでも並んじゃうお店
たぶん親子でちゃきちゃき切り盛り
20250423
⁡
⁡
🥢本日のメニュー🥢
▪️肉吸い 800円
▪️玉大 250円
⁡
⁡
千とせ
大阪市中央区難波千日前8-1
📞06-6633-6861
営業時間
月～日曜日 10:30～14:00
(無くなり次第終了)
定休日 火曜 Less

Wagyu Wellington, morels, Cointreau sauce. Recently at Michelin-starred "Der Butt" (meaning flounder) in Rostock.
—
#wagyu #wellington #morels #yachthafenresidenzhohedüne #andremünch #onemichelinstar
.
.
#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

Recommended bowl: Feel the history

Super old-school nostalgic shop, open since 1957. Ramen costs just 550 yen, and there is an assortment of other dishes on the menu as well. The soup is a mild Kyushu tonkotsu, served with sesame seeds and noodles provided by Takasago Shōkai. No frills, no gourmet tricks, this is classic blue-collar fare from another era. This is the original location, but they have a second branch 'New Ippei' just down the street. Less

Perfect is overrated ✋

10) tote bag of to-go goodies ⁉️

11) Lunch for the next day 🍖🍞

The 11th birthday celebration for @rosesluxury last month. Here are a few of the deli courses from that anniversary milestone 🎊🥳🎉

@michelinguide for 2023: 🌟

oadtop100 for 2024: No. 56 on the “North America Top Restaurants” list
~
#hungryglomad_washingtondc #mystorywithmichelin #yesmichelinguide #oadtop100 #foodiegram #foodiegrams #foodaddict #foodaddicts #foodgasm #foodgram #foodgrams #foodphoto #foodphotos #foodpic #foodpics #foodporn #goodeats #seriouseats #forkyeah #igfoodie #igfoodies #igfood #igfoods #igfoodporn #igfoodshare #instafood #lefooding #eeeeats #foodieheaven #caprisun Less