Foodle

Mibu Ginza, membership Kaiseki. Early December 2025. Awesome.
壬生さん十二月。会員制。とても美味しい。

南京ハゼ
五明道人　お軸　霊芝
コウシン椎茸　きぬさやいんげん　お寿司　雪月花　雪輪の器
甘海老　メジマグロ　サヨリ
ミゾレ　霰　薄氷　聖護院蕪
三笠の松
ナマコ　黄身酢蓮根　むかご
穴子　餅米
徳川の折戸茄子　出汁寒天　白和え
北海道　てぼ豆
横溝柿　蔵六 Less

Yassan, located in Gion, Kyoto, beautifully blends into the charming streets of the area, offering elegant Japanese cuisine that truly represents Kyoto. Each dish, crafted with seasonal ingredients, showcases remarkable skill and a deep love for the ingredients, resulting in delicate flavors infused with the essence of dashi. I was genuinely moved by the exquisite taste. This is a special place I definitely want to revisit during my strolls in Gion. Less

Underwater @quellenhof_resorts ✨

- Rock octopus, yuzu, katsuobushi -
- King crab, chawanmushi, radish -
- Char, shiitake, kohlrabi, lovage -
- Seabass, tomato, shallot, hazelnut -
- Carabineiro, agnolotti, spinach, truffle -
- Sudachi sorbet, cherry, hibiscus -
- Caviar, lemon, mascarpone, sour cream -

Underwater experience by @michael_mayr_chef 🙏 Less

Our second day on the Northern Italy tour last month began with a short drive from Bergamo to one of the region’s true hidden gems, @osteriadellabrughiera

This charming, family-run one Michelin Star restaurant immediately felt like somewhere special. With the sun shining, we took our seats on the beautiful garden terrace and enjoyed lunch from the à la carte menu – exactly what we’d been hoping for after the previous evening!

Before we even sat down, we were invited into the cellar where chef @paolo.cortinovis welcomed us with a selection of house-made, cured charcuterie, expertly sliced on a magnificent restored vintage slicer. It was a wonderfully personal introduction and set the tone for a lunch full of warmth, generosity and beautifully judged cooking.

Sometimes it’s the places that don’t shout the loudest that leave the biggest impression. Thanks also to @beatricearrigoni and Stefano Arrigoni for the kind and attentive service which truly made for a very special lunch.
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#Achefabroad #NorthernItaly #OsteriaDellaBrughiera #MichelinStar #ItalianFood Less

A meal at @asadoretxebarrioficial doesn’t end with the last course. It lives through the wines.

Trust @benabdallahmk and he’ll quietly guide you across Champagne, Burgundy, the Loire, the Rhône, and finally Málaga, each bottle chosen with intention, each pour revealing another layer of the experience. Jules Brochet. Aurélien Lurquin. Maison Chantereves. Domaine du Collier. Raveneau. Fonsalette. Old Mountain.

Great wine pairings aren’t built around labels or rarity. They’re built around emotion. At Etxebarri, every glass feels like it was always meant to be there.

🍾 Jules Brochet Extra Brut, Champagne, France

🥂 Domaine Aurélien Lurquin, Grower Champagne, France

🍷 Maison Chantereves Chassagne-Montrachet 1er Cru Morgeot, Burgundy, France

🍷 Domaine du Collier Saumur Blanc 2018, Loire Valley, France

🍷 Domaine François Raveneau Petit Chablis 2021, Chablis, France

🍷 Château de Fonsalette Côtes du Rhône Syrah 2014, Rhône Valley, France

🥃 Old Mountain Málaga 2012, Málaga, Spain Less

@steirereck_stadtpark

“Steirereck was born in 1970, the same year as Heinz Reitbauer, who would one day run it. He is exactly as old as the house he directs, proof of two histories that live as one. His parents, Heinz and Margarethe, both Styrians, had opened a tavern on a corner of Vienna‘s third district and named it after the place they came from: Steirereck, the Styrian corner. Big plates, small prices, the food of southern Austria served to people who missed it — a concept that held for decades.

The son took the opposite road to his parents. Altötting, the Obauers at Werfen, and then the wandering years in the kitchens that then ran Europe: Chapel at Mionnay, Mosimann in London, Robuchon in Paris. He came back with another idea in his head, the modern dream of French nouvelle cuisine. In 2001, after Pogusch, Heinz and his wife, Birgit, swapped houses with his parents and moved to Vienna; in 2005, they moved in for good into a glass pavilion in the middle of the Stadtpark. The early years were hard, the guides marking them down, the press hesitant before the novelty and the nerve of it. The couple had to rebuild, alone, a reputation his parents had spent three decades raising. They did it their way, and with a division that holds to this day: he in the kitchen, she in the room.“ - more in flavorsandsenses.com
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🇵🇹 nos comentários ⬇️

@heinz.reitbauer
@birgit.reitbauer

#steirereck #worlds50bestrestaurants #vienna #finedininglovers #wheretoeat Less

When it comes to Fureika, Peking Duck is a must! ⋆｡˚❀ This was my first visit in a while. I remembered how delicious the Peking Duck was from my previous visit, so I came back. Today, I requested a private room. Every dish from start to finish was delicious, and I was completely satisfied! The Peking Duck I was looking forward to was incredibly tasty, and the ambiance of the private room was wonderful as well. It was a great meal! Less

ニューライト⁣
難波⁣
1956年創業アメ村寄りにある老舗の大衆洋食⁣
今回は名物セイロンカツ850円を注文⁣
カレーはシャバっと軽やかなルゥにコクと旨み⁣
ルゥに溶けがちな玉ねぎもしっかり残る食感⁣
良い意味で家カレーに近い親しみのあるお味⁣
ちゃんと辛さもあってカツも柔らかくめちゃ旨い⁣
量はさほど多くないけどこの値段なら大あり⁣
ここは大盛りが正解まさにカレーは飲み物⁣
時代に逆らうこのご時世にありがたい昭和価格⁣
店内は壁紙と言って良いほどの有名人のサイン⁣
外観も渋い昭和感強めのレトロな空気が魅力⁣
雰囲気も値段もひっくるめて愛され続ける⁣
唯一無二アメ村の行列ができるソウルフードを是非！⁣
まだまだ元気なご夫婦で仲良し切り盛り⁣
20260703⁣
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🍛セイロンカツ850円🍛⁣
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ニューライト⁣
大阪市中央区西心斎橋2-16-13 ⁣
宝泉ビル1F⁣
📞06-6211-0720⁣
営業時間⁣
月・火・木・金 11:00～19:00⁣
土・日 11:00～18:00⁣
定休日 水曜日 Less