Foodle

Tabelog 4.25 🥈

Sushi Meino is currently the most popular sushiya helmed by a female sushi chef. What separates Sushi Meino with other popular sushiyas is Mei San’s unique and delicate take on edomae sushi with a focus on exquisite wine pairing.

She is also blessed with training experience at legendary sushiyas like Sushi Sho and Sushi Arai. That’s why it is not a surprise to see Mei San offering ohagi, an iconic nigiri from Sushi Sho and Sushi Arai. Ohagi is basically a mixture of minced maguro, green onions, and pickled radish that creates highly pleasant mouthfeel and aftertaste of sweetness from maguro.

A cohesive team is a backbone of a successful sushiya. In fact, Sushi Meino is one of the few family-run contemporary sushiyas as the team consists of Mei San’s mother, sister and a close friend of over a decade. The delicious tamagoyaki infused with Darjeeling tea was actually curated by her sister, I almost needed to ask for another block to bring it back to Hong Kong.

My favorites include her top-notch maguro sourced from Yamayuki, especially the otoro and maguro-temaki. Ohagi was equally phenomenal as I really enjoyed the complexity of flavors and mouthfeel. Saba was another highlight as it was unexpectedly juicy and fatty. As for tsumamis, her perfectly steamed chawanmushi was worth-remembering with the addition of texturally contrasting karasumi.

Sushi chef is a strenuous profession, and I truly appreciate Mei San’s one-of-a-kind interpretation of tsumamis and netas. The popularity and well-deserved accolades of Sushi Meino have also proven Mei San’s talents in this male-dominated industry. Keep it up and I can’t wait to visit Sushi Meino in a different season!
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💴Budget: 50,000 yen⁣⁣⁣⁣ Less

@caffeabbracci_ is celebrating 36 years and still going strong 🍝✨ it’s one of those Coral Gables staples that never goes out of style! They’ve been serving up Italian classics with heart since 1989 - and get this, 16 employees have been there since day one! Celebs, politicians, locals… everyone’s dined here at some point. Have you?

📍318 Aragon Ave, Coral Gables, 33134
#AlwaysHungryMel #Miami #CoralGables #MiamiEats #ItalianFood Less

肩肘張らずに楽しめる、若き才能のビストロ
2024年2月、恵比寿に誕生したビストロ『繁邦』。

最近増えてきた、若手シェフによるビストロ。その多くは、同世代の若者に刺さるだけでなく、肩肘張らないセンスの良さで女子会やカジュアルな会食の場としても機能する。『繁邦』もまたその一軒だ。等身大の雰囲気とメニュー。それでいて、料理の端々にはシェフの光る感性が垣間見える。肩肘張らずに楽しめるが、ありふれたビストロではない。その絶妙なバランス感が、この店の魅力だろう。

店名は、ご祖父母様の名前から一字ずつ取ったものだという。世代を超えて受け継がれる思いは、料理にも表れている。シェフは『しげくに屋55ベーカリー』の息子さん。パン屋に生まれながらも、選んだのはビストロの道。だが、パンの技術は確かにここに生かされている。それがスペシャリテの「繁邦トースト」。カリッと焼かれたトーストに、蜂蜜、ペコリーノチーズ、そして胡桃。シンプルな構成ながら、甘み、塩味、香ばしさが複雑に絡み合う。ワインとの相性も抜群で、食事の幕開けを飾るのにふさわしい一品だ。

「白子と熟成芋のグラタン」は、濃厚でありながら甘やかさも感じる仕上がり。グツグツと焼き上げられた表面の焦げ目が食欲をそそる。スプーンを入れると、滑らかな白子と熟成芋が溶け合い、まるでデザートのような甘さが広がる。そこに、ほのかに爽やかな香りが加わるのが面白い。グラタンという定番の枠に収まりながら、しっかりと個性が宿っている。

パスタは2種類。「ハマグリのボンゴレビアンコ」は、貝の旨味を余すことなく生かした王道の仕上がり。パスタはアルデンテ、スープの塩気がワインを誘う。そして「イカスミとカラスミのパスタ」。イカスミのコクにカラスミの塩気が重なり、シンプルながらも力強い味わいに仕上がっている。馴染み深いパスタの中にも、シェフのセンスが光る。

デザートは「ミルクジェラート」。余計なものを削ぎ落とし、シンプルに素材の旨味を際立たせる。ミルクの濃厚なコクがありながら、口溶けは軽やか。締めくくりにふさわしい一皿だ。

ビストロと聞けば、フレンチの枠組みを想像しがちだが、『繁邦』はそのイメージにとらわれない。アラカルトの自由さ、馴染み深いグラタンやオムレツ、しっかりと食べ応えのあるパスタ。そして、肩肘張らない空間。気取ったコース料理ではなく、心から食べたいと思う料理がここにある。そんなビストロが、また一つ生まれた。ご馳走様でした。

#繁邦
#東京グルメ
#ビストロ
#恵比寿グルメ
#食べ歩き
#ミトミえもん Less

📍FINEPRINT┆🇭🇰Hong Kong┆🍞Details Below 詳細は⤵︎

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼
👩🏻‍🍳┆Cafe · カフェ
🏷┆@fineprint.hk #FINEPRINT
💰┆HK$100~HK$200🌞
👣┆Casual · カジュアル
📅┆Walk-In Only · 予約不可
✍️┆Food ★★★★★ · Vibe ★★★ · Price ¥¥¥

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼
“FINEPRINT” is a beloved café in Hong Kong, known for its artisanal sourdough bread, in-house roasted coffee, and relaxed Aussie-inspired atmosphere🐨 Founded in 2016 by World Latte Art Champion @scottie.callaghan and bar owner James Wilson, it has grown to 9 locations across the city, including Central, Sai Ying Pun, and Quarry Bay☕️

Their sourdough bread, baked fresh daily at the Tai Hang location, is a standout feature, forming the base for popular dishes like ricotta toast with honey and blueberries, and avocado toast🍯 With early opening hours from 6AM to 6PM daily, it’s the perfect spot to start your day with a delicious and hearty breakfast💓

① 🥑Half & Half (HK$95)
② 🍓Breakfast Bowl (HK$90)
③ 🍌Almond Butter Banana Toast (HK$70)
④ 🌻Summer Breakfast Bowl (HK$90)
⑤ 🫐Ricotta Toast (HK$95)
⑥ 🍳Ultimo Eggs (HK$80)

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼
香港市内に9店舗を展開している人気カフェ「FINEPRINT（ファインプリント）」✨ 毎日午前6時から午後6時まで営業していて、名物の自家製サワードゥは毎朝大坑（タイハン）店舗で焼き上げられています❤️‍🔥 アボカドトーストとトマトとフェタチーズのトーストを1枚ずつ味わえる「Half & Half（ハーフ・アンド・ハーフ）」、が個人的にはイチオシ💯 自家製のリコッタチーズ、蜂蜜とタイムを乗せた「Ricotta Toast（リコッタ・トースト）」もオススメです✌️

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_hongkong #tokyohalfie_香港 Less

Imun Seolleongtang - Seoul (Korea)

Soup is an integral part of the Korean diet. Different varieties can be found everywhere, so I obviously did my best to try as many as I could during my trip. I found it ideal to enjoy them early in the morning, as a way to start off my days.

According to my Korean food encyclopedia (a.k.a @kimanica), because of the war, when meat was scarce, the local people had to learn how to use each animal as a whole and work with alternative cuts, to make the most out of what they had.

I think Seolleongtang represents this well. Differently from Gomtang (which is more of a clear beef soup), Seollongtang uses ox bones alongside other cuts of the cow, which are then simmered for a long time to create a white, milky broth.

The flavor is mild at first, but as with most Korean soups, each individual is welcome to season it to their liking with what is available on the table. By adding a nice amount of salt and a generous touch of spring onions, the meatiness and overall taste of the soup comes to light.

Imun Seolleongtang is a very traditional establishment and it has been in operation for over a century. I definitely recommend such an institution for those interested in trying this dish.

(Versão em Português nos comentários) Less

Torigai from Aichi. Torigai in Japan is always a revelation for me, since the ones that are exported internationally are par cooked and have completely different texture and flavor. In the spring, there are several famous regions for torigai, most notable probably being the super large specimens that come from the coastal part of Kyoto prefecture. Like oysters, torigai can be buttery or salty, but my favorite versions have a refreshing crunch and bright, almost vegetal flavor. To my memory, this one is the best I've ever had. Less

Ecstatic to be back at @restaurant.potong - a Thai-Chinese restaurant by @chef.pam in Bangkok! Set in a historical Sino-Portuguese building that used to be Chef Pam’s family pharmacy, 4 generations of her family lived in the 5-story-tall building for over 100 years before it was redesigned for the restaurant while preserving its legacy. I loved the experience that I had 1.5 years ago and the meal this time was still as strong as ever. After dinner, we checked out Chef Pam’s new agave bar @lacopita.bkk located just around the corner and had a blast trying all kinds of cocktails in the cozy space. Congratulations again to @chef.pam on being crowned World’s Best Female Chef by @theworlds50best!

Our “revolution” chef’s tasting menu:

welcome drink
potong’s charcuteries & collaboration wine
𝗺𝗶𝘀𝘀𝗶𝗼𝗻 | black chicken / chinese herb / broth
𝗱𝗲𝘁𝗮𝗶𝗹 𝗮𝗻𝗱 𝗺𝗲𝗺𝗼𝗿𝗶𝗲𝘀 | kuay chap / pork tongue / pork broth / caviar
𝗵𝗶𝘀𝘁𝗼𝗿𝗶𝗰𝗮𝗹 𝘀𝘁𝗼𝗿𝗶𝗲𝘀 | scallop / satay sauce / brioche
𝗵𝗲𝗮𝗿𝘁 𝗮𝗻𝗱 𝘀𝗼𝘂𝗹 | nakhon si thammarat shrimp / pad thai / shrimp shot
𝗳𝗼𝗿𝗴𝗼𝘁𝘁𝗲𝗻 | atlantic seabass / beurre blanc
𝗯𝗼𝗹𝗱 I 14-day aged duck
𝘀𝗽𝗶𝗿𝗶𝘁𝘂𝗮𝗹 | ganachai / kailan / nhoom chili
𝗵𝘂𝗺𝗯𝗹𝗲 | ‘ta kop’ / passion fruit
𝗵𝗮𝗽𝗽𝗶𝗻𝗲𝘀𝘀 | layer of potong
𝗵𝗲𝗿𝗶𝘁𝗮𝗴𝗲 | pandan / peanut bon bon / tamarind
𝘁𝗵𝗮𝗻𝗸 𝘆𝗼𝘂 | fortune
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1*, Potong
Bangkok, Thailand
#supermelThailand #supermelBKK Less