Foodle

“It’s late afternoon at @patinaosaka when I step past the entrance’s striated stone wall—a subtle nod to the layers of earth and history beneath us—and pause before an enormous flower vase. This eye-catching centerpiece, I learn, was crafted from a salvaged ship motor part recovered from Japan’s northern coast. I head up to the 20th floor, where the elevator opens directly onto the Sonata Bar & Lounge. Warm earth tones, amber lights, and copper accents—echoing the patina-coated roof of Osaka Castle—set a welcoming mood. Rather than a traditional reception desk, check-in happens here. Later, I return to Sonata as twilight bathes the city and sink into a custom-made leather chair, nursing a sunset cocktail—a riff on the martini spiked with mirin, the sweet cousin of Japan’s national tipple. In the adjacent vinyl listening room, a 1,500-pound wall composed of vintage Japanese speakers creates an unexpected backdrop.”

My latest on @cntraveler, a First In review of the brand new Patina hotel, overlooking Osaka Castle.

Link in bio and:
https://www.cntraveler.com/hotels/osaka/patina-osaka Less

An incredible, super creative, outside-of-the-box dining experience at 1* @vaisseau.restaurant in Paris! Helmed by Chef @adriencachot who was on French TV’s Top Chef, the restaurant has been 3 years in the making. Eating here is like a box of chocolate - you never know what you’re going to get. The tasting is done blind so you’ll only know what you just ate afterwards. Right from the first plethora of bites, the dishes were full of surprises. There’s a white pepper meringue, pig ear with paprika, veal brain karaage, and more. Japanese and Asian influences were abound in the dishes but they were done well. Highlights included the signature cacio e pepe with mochi, veal tongue that had us guessing between pork and tuna, white asparagus as a pre-dessert, and the chocolate dessert with an edible plastic cup that was featured on the show. Thanks @aurore.ng for the recommendation!

Our menu:

Mais-Tea
Tartelette aux Larmes
Palourde / Citron
Salade de Chou
Karaage Cervelle de Veau / Sauce Magique
Betterave Fumée / Konbu
Meringue Penja
Oreille de Cochon / Paprika
Huître au Flambadou
Sardine / Levure / Caviar Osciètre
Mochi Cachot e Pepe
Kokotxa / Pil Pil / Tapioca
Veau / Miso Pistache / Laitue Hussarde
Chili Cheese
Asperge / Anchois
Chocologie
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1*, Vaisseau
Paris, France
#supermelFrance Less

Run by a chef who had trained at the top yakitori restaurant Torishiki in Tokyo, @yakitori_omino currently has 1 Michelin Star and 3 locations - each with a different concept. The main location is in Oshiage; we visited the branch in Kamiyacho which combines seasonal Japanese cuisine with yakitori. Only one tasting course is offered where the yakitori is interspersed with seasonal dishes such as takenoko and sansai in spring. Although I didn’t care much for the “filler” dishes, the cooking of the yakitori was excellent and that alone is worth visiting again.
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Omino Kamiyacho
Tokyo, Japan
#supermelJapan #supermelTokyo Less

Recommended bowl: Thick & funky

True Kurume style tonkotsu is to be found here, made of 100% pig head soup with back fat. The soup has been cooking for close to 30 years now, and needs to be stirred constantly, so someone stays at the shop 24 hours a day. Master Moriyama-san's father originally ran a ramen yatai (street cart) way back in the day, before Moriyama-san opened his shop Kairyū in Kokura in 1992. He eventually handed that shop off to his brother, who still runs it to this day, and decided to open a second Kairyū in Hakata in 2001. The soup is yobimodoshi style, so when the Hakata shop opened, Moriyama-san brought some of the mother soup from Kokura as the starter. Thick and funky. Less

Nakamura
2024.02� lunch
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鮑と野菜の酢の物
Abalone and nanohana sunomono

結んだ太刀魚
Knotted tachiuo

天丼
Tendon
桜餅
Sakura mochi
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「なかむら (Nakamura)」was one of the most exciting new restaurant openings in Shizuoka Prefecture in 2023. Chef Tomonori Nakamura (中村友紀), who trained for eight years at the renowned「Naruse (成生)」,opened his own restaurant in Yaizu—the very town where the famous「Sasue Maeda Fish Store (サスエ前田魚店)」is located.

Chef Nakamura’s tempura course reflects the refined technique and elegant style inherited from his mentor, Chef Takeo Shimura (志村剛生). During my visit, a few original creations stood out, showcasing his personal touch and creativity. I’m genuinely excited to see how this restaurant will evolve in the coming years.
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#vinfox_nakamura #nakamura #なかむら #中村友紀 #成生 #サスエ前田魚店 #sasuemaeda #静岡 #shizuoka #焼津 #yaizu #tabelog #食べログ #食べログ高評価 #tempura #天ぷら #shizuokafood #shizuokatravel #tokyorestaurants #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

London 🇬🇧 Popped into @nipotinaristorante vibey Italian spot on North Audley a few weeks ago ✨

Ideal for a long lunch or dinner, it offers up your favourite Italian classics with a twist. 🍝

For example, Paccheri Pistachio Pesto, Luganega Sausage or Grilled Seabass, Scapece Courgette. We ended on a sweet note thanks to the Panna Cotta & Salted Caramel!

These flavours are making us sooooo ready for a European summer! ☀️😎

#invite

#mayfair #italianfoodlondon #datenignt #mountstreet #londonfood Less

Back at Rizaki Aoyama one of my fav place in Tokyo for affordable sushi. The 15 000¥ Omakase course never disappoint and I especially love his squid nigiri as you can see on the picture it’s a little jewel. It’s wonderful!

Thanks @an.g89 for always tagging along !
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#paris #sushi #sushi🍣 #nigiri #france #food #reels #foodie #japanesefood #explore #explorepage Less

Chicken liver, truffles. At "Noble Rot" at Lamb's Conduit in London. The impressive wine list paired well with this.
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#chickenliver #noblerot #lambsconduit #troisetoiles_london #winebar
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less