Foodle

I made a reservation by phone. Since there are only 5 seats at the counter, I recommend booking early.This was my second visit; I came for dinner this time since my first visit was for lunch.I was amazed by how delicious everything was during my first visit, but this time it exceeded my expectations even more.The fish served was, of course, delicious, but the standout was the sushi rice, which was so good that I felt there’s no other sushi quite like it. In the evening, they also serve appetizers, and the sea urchin and abalone were luxurious! It really complemented the drinks.It was so delicious that I didn’t want it to end, so I ordered extra nigiri, and I also had them prepare some maki sushi to take home, which was so good that it disappeared in no time.Although Amakusa is a bit far, I believe this restaurant is worth visiting multiple times, even from a distance. Less

Featuring produce entirely grown from "Our Farm," a 12 acre organic piece of land designed by the chef exclusively for his restaurant, L’Enclume sees Simon Rogan and team celebrating Cumbria across 15 seasonal courses. Working closely with local farmers and fisherman dishes trend sweet but are rooted in technique and plated beautifully, while staff's enthusiasm bubbles over to guests creating an atmosphere far less stuffy than one typically associates with Michelin 3* accolades.

#cartmel #unitedkingdom #food #restaurant #michelin @lenclume Less

🍡𝗦𝘁𝘂𝗻𝗻𝗶𝗻𝗴 𝗦𝗲𝗮𝘀𝗼𝗻𝗮𝗹 𝗢𝗵𝗮𝗴𝗶
🎐季節を映す、美しいおはぎ専門店
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼

Located in Sakura-Shinmachi (next to @punkt_photo), “𝗧𝗮𝗸𝗲𝗻𝗼 𝗧𝗼 𝗢𝗵𝗮𝗴𝗶” specialises in beautiful and delicious “𝗼𝗵𝗮𝗴𝗶” (a type of “𝘸𝘢𝘨𝘢𝘴𝘩𝘪”, traditional Japanese sweets, made from glutinous rice and an array of fillings) with a focus on seasonal ingredients🌸

The “𝗼𝗵𝗮𝗴𝗶” is crafted daily without preservatives, so it must be enjoyed on the same day⏳ A set of five stunning confectionaries can be pre-ordered online, to be collected at a selected time slot from the main Setagaya store🕰️

Alternatively, you can walk-in for a more flexible schedule☁️ I walked in during a weekday and was able to purchase the following variations👇 I hope to visit periodically to try their other seasonal flavours🥰

・🌊Lychee, Seaweed Salt, Butterfly Pea (¥400)
・🎃Pumpkin & Vanilla Beans (¥350)
・💐Pomegranate & Amanatsu Citrus (¥400)
・🍏Apple, Ginger, Honey (¥400)
・🍠Purple Sweet Potato & Coconut (¥350)

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼

桜新町にあるおはぎ専門店「タケノとおはぎ」🌾 旬の食材にこだわった手作りおはぎは、食べるのが勿体無いほど美しいです🫶 保存料を使用していないため、賞味期限は当日中💡

「日替わりの7種おはぎセット」はオンラインから事前予約が可能で、桜新町の世田谷本店から受け取ることができます🛍️ 平日の日中に伺ったら、予約なしで下記の5種類が購入可能でした✨ 定期的に訪問して、季節の変化を感じながら色々な種類を楽しみたいと思います🌻

・🌊北斎 (ライチ・藻塩・バタフライピー) (¥400)
・🎃南瓜とバニラビーンズ (¥350)
・💐花柘榴 (甘夏・柘榴ピューレ) (¥400)
・🍏アナベル (林檎・生姜・蜂蜜) (¥400)
・🍠紫芋とココナッツ (¥350)

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆𝗧𝗮𝗸𝗲𝗻𝗼 𝗧𝗼 𝗢𝗵𝗮𝗴𝗶 · タケノとおはぎ
🗼┆Sakura-Shimmachi · 桜新町
👩🏻‍🍳┆Japanese Confectionary · おはぎ専門店
🏷┆@takeno_to_ohagi #タケノとおはぎ
💰┆ Less

The moment I realised that Chef Johnson Ebenezer, along with key chefs, Mythrayie Iyer and Avinash Vishaal, were behind Farmlore, I knew I was in good hands.

I first met Chef Johnson when he launched Nadodi in KL some 10 years ago. I recall being impressed with the bold concept; and the innovative, creative dishes I tasted.

A decade on, the magic is still there! Chef Johnson has kept his grounded cooking style, and now used the bulk of the seasonal harvest from his 37–acre farm. The dishes, seemingly modern, employ cooking techniques adapted from ancestral foodways.

Living in Singapore where South Indian flavours abound, I thought I knew the cuisine. Yet somehow the chefs at Farmlore have managed to conjure new interpretations that gave these familiar flavours a twist I didn’t expect.

Prior to dinner, I was given a tour of the farm, and again I learned many new things about veggies and herbs I thought I knew. Less

Housed in a beautifully restored 19th-century villa that was once part of the historic Moessmer textile factory, @atelier_moessmer_nn set a world record by earning 3 Michelin Stars in just 4 months after opening. The tasting menu delivered bold and complex flavors rooted in Alpine ingredients. Standout dishes included the smoked trout, sweetbread, deer, and especially the egg and asparagus - quite possibly the best dessert I’ve had all year. This is our “Cook the Mountain” menu in pictures:

Cannolo
Bark
Bignè
Chicken Skin
Spring Salad
Smoked Trout
Potato Bread
“Spaghetto Bianco”
Sweetbread
Deer
Egg and Asparagus
Berry Salad
Moessmer Ringo / Tiramisù
Cream and strawberry/ Candy

See more about our dining experience in my reel 👉🏻
•
3*, Atelier Moessmer Norbert Niederkofler
Brunico, Italy
#supermelItaly Less

A few more highlights from an absolutely epic meal at @sornfinesouthern.

• Crispy Silver Sillago Fish – Crispy Phuket silver sillago with scallop sauce, turmeric, and fried curry leaves. Incredibly crisp with a nice kick of heat.

• River Prawn – The perfect one-bite dish. River prawn seasoned with coriander root, garlic, black pepper, and green mango over jasmine rice with a crispy sago cracker.

• Coconut Soup – Fragrant, slightly sweet coconut soup with coconut shoots, fresh coconut, dried shrimp, dried squid, and scallop oil.

• Grilled Cockles – Grilled cockles with garlic, curry paste, and sun-dried abalone shaved tableside.

• Stuffed Andaman Squid – Fresh squid stuffed with burnt eggplant and lobster trimmings, finished with squid ink sauce and pickled chilies. Less