Foodle

Yannick Alléno is one of the super chefs of our era with 18 Michelin stars around the globe . Having previously dined at his flagship Pavillion in Paris , I would confess that I may like @stay_dubai a touch more .
The dishes are simpler , refined comfort food that is familiar and nostalgic yet interesting .

The menu starts with La Balade - a walk through a forest of vegetables all independently dressed , it’s a fun choose your own adventure beginning and it’s an apt first act in a land where Mezze is the norm .

Quenelles of scallop mousse are topped with a disc of brioche and flashed under the salamander , celeriac purée and extraction along with Maison Prunier caviar complete the dish . The scallop mousse is impeccable smooth and luscious but the combination of sweet celeriac extract and the caviar is incredible .

Anelli timbale sees a crown of pasta topped with Parmesan emulsion and buried beneath is a langoustine ragu , a great macaroni and cheese dish to say the least .

Turbot from brittany is paired with Shiso , basil and abundance of citrus . With segments , lemon caviar as well as a citrus sauce , this may be too@much of a good thing .

Loved the Wagyu Mille feuille , layers of Wagyu and mushroom are beautifully charred and that flavour paired with wilted lettuce and beetroot jus is very well matched .

Using local strawberries for the strawberry tart dessert was a nice surprise, topped with Mozzarella ice cream and a basil pesto , this dish ate as great as it looked .

The chocolate finale delivered in richness , a Meyer lemon confit gel and the Moroccan paste Amlou made of almonds and argan oil gave a lovely texture .

This restaurant has been an under the radar mainstay in Dubai , having opened in 2010 . Here’s too many more !! Less

🇯🇵 Sushi Meino 🇯🇵
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3️⃣ pillars of Sushi Meino’s Culinary Philosophy
鮨 めい乃的三大料理哲學
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1️⃣ Traditional Edomae techniques + subtle innovation

The core is classic Edomae-style nigiri and preparations, but with creative touches drawn from her French training and sommelier background. Appetizers/small plates often feature unexpected pairings (herbs, spices, French-inspired elements like terrines or spring rolls with tuna and herbs). Nigiri stays more restrained, focusing on purity. She prefers fresh fish over heavy aging for vibrant, pure flavors.

2️⃣Wine (and sake) as an integral partner
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As a certified sommelier who trained in Burgundy, she places strong emphasis on pairings—especially Burgundy and Champagne that match the subtlety and seasonality of the sushi. The wine list and glassware are carefully curated to enhance the meal.

3️⃣Light, balanced, and aroma-focused seasoning
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Mei San prioritizes aroma and keeps seasoning light and balanced so the natural flavors of seasonal seafood shine through. The rice (shari) is subtle and airy (often closer to body temperature), paired delicately with the toppings (neta). The result is elegant, refreshing, and light rather than heavy—leaving diners satisfied without heaviness.
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1️⃣傳統江戶前技法 + 細膩創新
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核心是經典的江戶前風格握壽司與料理手法，同時融入她在法國受訓以及侍酒師背景所帶來的創意元素。前菜與小碟經常出現意想不到的搭配（香草、香料，以及法式靈感的元素，例如凍派或以鮪魚搭配香草的春捲）。握壽司則更為克制，著重純粹。她偏好使用新鮮魚料，而非過度熟成，以呈現明亮、純粹的風味。
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2️⃣葡萄酒（與清酒）是不可或缺的夥伴
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作為曾在勃艮第受訓的認證侍酒師，她非常重視搭配——特別是能呼應壽司細膩感與季節性的勃艮第與香檳。酒單與杯具皆經過精心挑選，以提升整體用餐體驗。
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3️⃣輕盈、平衡、以香氣為重的調味
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綿衣大將重視香氣，並保持調味輕盈且平衡，讓季節海鮮的天然風味得以展現。醋飯（shari）細緻輕盈（通常接近體溫），與壽司料（neta）溫柔搭配。
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🏢: THE V-CITY Azabujuban PLACE 6F, 1-6-3 Azabujuban , Minato-ku, Tokyo
⚖️: 50,000 yen
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#omakase#sushi#tokyo#roppongi#japanesefood Less

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【六助うどん】
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埼玉県北部、本庄の街道沿いに店を構える、長く地元に根付く武蔵野うどんの人気店『六助うどん』。広めの駐車場が埋まり、店内まで人で埋まる。その光景だけで、この店がどれだけ必要とされているかが伝わってくる。地元の日常に溶け込みながら、遠方のうどん好きまで引き寄せてしまう。そんな力を持った一軒だ。

ここで味わえるのは、武蔵野うどんのお手本のような一杯。麺は極太で、不揃いな表情もまた魅力。啜るというより、噛み締める食べ物で、小麦の密度をワシワシと感じさせる。まず「肉うどん（つけ）」は、そのポテンシャルを最もわかりやすく伝えてくれる。辛口のつけ汁に豚肉の脂が溶け込み、剛麺を真正面から受け止める。甘さに頼らず、醤油の輪郭と脂の旨味で食わせる設計がいい。噛むたびに小麦と肉の旨味が膨らみ、武蔵野うどんの魅力がストレートに伝わってくる。

「カレーうどん（かけ）」も印象的。熱が入ることで武蔵野うどん特有のゴワつきが少しやわらぎ、モチッとした食感が前に出る。カレーはスパイスで押すというより、出汁の旨味を土台にしたうどん屋らしい味わい。とろみの奥からじわっと和の香りが広がり、気づけば丼の底が見えている。

そして、忘れてはいけないもうひとつの名物が「カツ丼」。うどん屋らしく出汁の旨味を含んだ甘辛ダレがカツに染み込み、玉子のまろやかさと重なっていく。衣はしっとりしながらも、揚げの香ばしさをきちんと残す。タレカツ的な力強さに、出汁の奥行きが加わるのがいい。うどん屋のサイドメニューというより、しっかり主役級の存在感。

小麦の力を真正面から味わわせる麺に、出汁と醤油の輪郭で支えるつけ汁やカレー、そしてカツ丼。どれも腹を満たすだけでなく、記憶に残るだけの説得力がある。長く地元に愛されてきた理由は、この実直な美味しさの積み重ねにあるのだろう。本庄までわざわざ車を走らせる価値がある。そんな武蔵野うどんの一軒だ。ご馳走様でした。
#六助うどん #埼玉 Less

Nostalgic American favorites taken to greater and tastier heights at @cornerstorenyc.

SPINACH ARTICHOKE DIP — warm, cheesy, salty and served with the most addicting housemade tortilla chips.

5 CHEESE PIZZA ROLLS — basically pizza rolls done to the best of one’s ability, stuffed with ricotta, raclette, parmesan, taleggio, mozzarella, pepperoni, ’nduja and jalapeño, with ranch and Calabrian honey on the side. Less

【Awards】 Tabelog 2026 GOLD AWARD Tabelog 2025 Top 100 Japanese Cuisine in the East Go-E-Miyou 2026 3 Tock 【Tabelog Rating (as of posting date)】 4.55 【Location】 Approximately 20 minutes on foot from Yaizu Station 【Reservations/Reservation Method/Reservation Timing】 Available/Unknown/Unknown 【Wait Time】 None 【Number of Visitors】 9 people 【Seating】 Counter 【Overview of the Restaurant and Chef's Background】 A top-rated Japanese restaurant in the country. Alongside "Chiso Nishi Kenichi," "Japanese Cuisine FUJI," "Simples," and "Nakamura," it holds a prestigious position within the Sasue team, sharing the spotlight with "Narumi" and handling exceptional fish specialties, including Kinmedai (red sea bream). The owner is Daigo Sugiyama. Born in Shizuoka Prefecture in 1984. His grandparents opened a soba restaurant, which his father transformed into a kaiseki restaurant. Growing up watching his father, a chef, he decided to take over after a family trip when someone mentioned, "There’s a great place called 'Onjaku' in Yaizu," making him proud of his father. After graduating high school, he trained for about six years at the renowned "Wako" in Mejiro (now closed) and joined the kitchen of Onjaku with his father at the age of 24. He later took over the restaurant and continues to this day. Reservations are extremely difficult, but occasionally, a spot opens up on Tabelog due to cancellations, though often only one seat is available. 【Atmosphere】 Somewhat quiet, classic 【Cost/Person】 JPY 30,000 【Order】 Omakase Course 【Details】 ◆ Horse Mackerel with Cucumber Roll ◆ Grilled Jindo Squid / Mizuna Salad Squid Ink Salt ◆ Hiraji / Molokhia Homemade Sansho Oil ◆ Hanadai and Shiitake Mushroom Soup ◆ Tiger Puffer Fish Sashimi Green Onion Soy Sauce ◆ Fried Ginger Leaf with Tomato ◆ Grilled Eel Wrapped with Burdock Homemade Doubanjiang ◆ Zucchini Soy Sauce Pickled Onion ◆ Charcoal Grilled Kinmedai ◆ Edamame Puree ◆ New Ginger Rice ◆ Fried Eggplant / Fried Ribbonfish / Okra ◆ Hamo (Pike Conger) Minced Meat and Manzanji Pepper Rice x2 ◆ Hanadai Marinated Rice ◆ Chilled Sesame Dashi Chazuke Rice ◆ Roasted Onion Soy Sauce Pickled Rice ◆ Citrus Tea Jelly ◆ Wild Vegetable Mochi Tara no Me / Udo / Walnut Paste / Sansho Mochi Barley / White Miso An ◆ Matcha ◇ Isojiman Seishun Tokubetsu Junmai 180ml (JPY 1,650) ◇ Sharakus Junmai Ginjo Natsugin Glass (JPY 1,100) 【Impressions】 Following "Japanese Cuisine FUJI" and "Chiso Nishi Kenichi," I was grateful for the invitation to finally visit "Onjaku." Every restaurant in the Sasue team boasts truly remarkable flavors, but that also makes reservations hard to come by... Despite the unfortunate rainy weather that day, the atmosphere of the building, renovated by world-renowned space designer Yukio Hashimoto, who has worked on The Peninsula Tokyo, was outstanding. The garden, with its serene ambiance, added charm, and every trip to the restroom felt refreshing. In this cozy space with only nine U-shaped seats, I savored the local sake Isojiman while watching Mr. Sugiyama quietly prepare dishes right in front of me. While there are several restaurants across the country that handle Sasue fish, the quality of fish that the Sasue team members, who communicate offline with Naoki Maeda day and night, receive is exceptional. Even common fish have a completely different texture and flavor. The fish, delivered through an exquisite relay, is prepared in various ways to highlight its inherent quality. There are no overly flashy presentations; the focus is always on "how to make it taste the best." The simplicity, combined with the exquisite pairing of homemade seasonings like sansho oil and green onion soy sauce, is remarkable. The meal began with the new ginger rice. I was told to enjoy it right after it was cooked, so I took minimal photos. It was incredibly delicious. The shimmering white rice's juiciness and the refreshing aroma of new ginger filled my mouth, making it one of the most memorable flavors I've ever experienced. After that, four types of rice were served, all of which were so delicious that I found myself completely full. I usually don’t prefer restaurants that fill you up with carbohydrates, but this place is on a different level. In the end, I enjoyed the matcha that Mr. Sugiyama carefully prepared for each of us, leaving with a clear mind and a satisfied heart. The gentle and sincere nature of the chef was beautifully expressed in the series of dishes that filled both my stomach and soul, making the high popularity completely understandable. Less

The chef at Shin Zen Bi is Yoshiyuki Kawai.(Instagram: @shinzenbi_nagoya)*Reservations are accepted by phone.He is a veteran chef who trained for many years at Kumamoto Hotel Castle's "Chinese Sichuan Cuisine, Toukaen" and "Sichuan Restaurant," and served as head chef at Sichuan Restaurant Nagoya.You can enjoy Sichuan cuisine in a calm atmosphere with 11 counter seats, and it operates on a reservation-only basis.The dining style features only an omakase course that starts at 18:30.Menu:- 4 Types of Appetizers- Yunbai Rou (Sliced Pork)- Takasago Lotus Root Spring Rolls- Steamed Soup- Swordtip Squid and Yellow Chives- Dried Abalone- Shark Fin and Soft Roe Bamboo Shoot Fried Rice- Peking Duck- White Sweet Sea Bream- Mapo Tofu- Dan Dan Noodles- Sio Ramen- Shine Muscat and Ripe Mango~A few thoughts~The wonderful seasonal ingredients from Japan were beautifully fused with Sichuan techniques.The additional Peking Duck had a perfect balance of crispy skin and refined sweetness, with the fat rendered beautifully.The owner-chef, Mr. Kawai, along with the staff and sommelier, were very courteous and attentive, making me feel comfortable right away. Less