Foodle

Our next stop on the tour was an exclusive buyout of @ibai.donostia Ibai, a renowned restaurant in San Sebastián, celebrated for its dedication to high-quality Basque cuisine. Originally established in 1982 by chef Alicio Garro, Ibai gained acclaim for its exceptional seafood dishes and commitment to sourcing the freshest local ingredients.
In 2021, Ibai closed its doors, marking the end of an era for many culinary enthusiasts. However, in 2024, the restaurant experienced a revival under the guidance of chef @paulo_airaudo ,who sought to honor the legacy of the original establishment while infusing it with contemporary touches. The rejuvenated Ibai retains its emphasis on top-tier ingredients and traditional Basque recipes.
Beginning upstairs in the bar areas we began with some incredible tuna and a tortilla to rival the best. We then headed downstairs for an incredible meal cooked by chef @nico_baron89 Nicola Barón who really took excellent care of us. Another highlight of the tour
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Michelin Guide -⭐️
La Liste -
W50B -
Best Chef Awards -
OAD - 34 (2025 casual list)
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #worlds50bestrestaurants #worlds50best #eater #michelinguide Less

赤ゆず山塩らーめん / Aka Yuzu Yama Shio Ramen / Shoppe Shoppe — Fukushima, Osaka

Clear tanrei soup contains chicken and seafood. Mountain salt goes into the tare, made by boiling down spring water sourced from Aizu, Fukushima Prefecture. Kitakata style high-hydration noodles are hand-kneaded, served medium thick and curly. Topped with pork belly chashu, bamboo shoots, mitsuba leaves, negi and spicy red yuzu.

Shoppe Shoppe is run by a lone master who keeps a low profile. No information about his restaurant experience or training is made public. 11 seats. Open since September 7th, 2017. Less

旨辛麻婆麺 / Umakara Mapomen / Ramen Rocket Kaihatsu — Takurazuka, Hyōgo

Sichuan style mapo tofu ramen. Ingredients contain doubanjiang, garlic, ginger, chili oil and sashō pepper. Noodles are flat and wide by Mikawaya Seimen. Topped with minced meat and soft tofu cubes.

The master trained at the ramen shop Sakura Ibuki in Nishinomiya before going independent. The name ‘Rocket Kaihatsu’ reflects the innovative spirit and commitment to pushing the boundaries of traditional ramen. Six seats. Since February 28th, 2019. Less

辛つけそば / Kara Tsuke Soba / Niboshi Soba Ru — Jūjō, Tokyo

Spicy dipping soup is made from a base of chicken bones, pork bones and dried sardines (niboshi). The noodles are house made daily in the shop. Topped with pork chashu, bamboo shoots, negi and radish sprouts.

Master Tezuka-san trained at ramen shop ‘Saikoro’ in Nakano before going independent. He does most of the preparations himself, including noodle production. This is his flagship store, with a second concept called Gyaku-Ryu located nearby. Seven seats. Since 2014. @yusuke_tzk Less

チャーシューメン / Chashumen / Mendokoro Kyūta — Tsuruoka, Yamagata

Clear shoyu soup is made from whole chickens, bonito flakes, frigate tuna, anchovies, dried scallops, mackerel flakes, flying fish, apples, daikon radish and napa cabbage, all used to extract a rich natural sweetness from the ingredients. Five types of ‘silk’ noodles are made in-house with less alkaline water than is typical, carefully selected to match the soup of each bowl. Sesame Miso Tantanmen utilizes ingredients like honey and peanut butter, although the exact recipe is proudly kept a secret. No msg or chemical preservatives.

Revered by ramen masters across Japan, Mendokoro Kyūta is said to serve a rare soup that expresses deep umami using only natural ingredients and no reliance on oils— essentially the true essence of ramen. Founded by master Hisashi Nojiri-san, the shop is now run by his son, second-generation master Tomoaki Nojiri-san. Open for lunch only, 11am-2pm (or until sold out). 23 seats. Since 1989. Less

中華そば 塩 / Chūka Soba Shio / Chūka Soba Dokoro Konpirasō — Tsuruoka, Yamagata

Clear tanrei soup is crafted from a blend of chicken, pork and fish stock. The fish stock contains flying fish that are dried then grilled (tobiuo no yakiboshi). Medium-width high-hydration wavy noodles are house-made. Topped with pork chashu, bamboo shoots, negi and sesame seeds. Also pictured is the house-recommended shoyu menma chūka soba.

Master Kakegami-san dropped out of college (in Saitama) at the age of 20 to return home and start working at his father’s robatayaki restaurant. Eventually he would go on to take over operations of his family’s ryokan (inn), which was opened by his grandmother in the 1960’s. After running the inn for several years, Kakegami-san decided to start serving ramen there, but only during the cold winter months (the time most difficult to bring in customers). He is self taught, having never apprenticed at another ramen shop. Open October to May for lunch only, 11am-2pm. 48 seats. Since 2002. Less

中華そば / Chūka Soba / Seiryū — Kamo, Niigata

Niigata Tsubame-Sanjo Ramen— Pork and dried sardine soup, shoyu tare and a generous layer of pork back fat. Thick-flat noodles are house-made. Topped with pork chashu, bamboo shoots and chopped onions. Also pictured is a bowl with extra pork back fat, extra large fried gyoza on the side.

The master is a known disciple of the legendary original Tsubame-Sanjo ramen shop Kōshū Hanten. Seiryū is frequently cited in ramen media as a spiritual successor to Kōshū Hanten, also sometimes considered the most beloved modern shop serving this style. 23 seats. Since 2012. Less

X @curryhousehumble

When I lived in Humble, we used to visit a lot since it was one of the first halal spots..and I am happy their quality hasn’t changed 🔥

We tried their lunch buffet that is active Monday to Friday until 2:30pm.
They have a handful of items and you can’t miss their butter chicken and mango lassi.

It’s a must if you are in the area flying in/out of IAH 😃
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#food #healthyfood #foodbeast #halal #houston #texas #htx #indian #desi #buffet #northhouston #humble #supportsmallbusiness #supportlocal Less

Last #Marrakech post. @plus61marrakech is a must, casual vibes and perfect to escape Moroccan intensity for a bit.
Fresh, uncomplicated, beautiful local produce. Aussie vibes x Mediterranean techniques = super tasty menu. Also, cool service and a lovely home-made hot sauce. And yes, today is dessert photo first because this (already ‘famous’) ricotta pannacotta was fucking incredible.

- Ricotta pannacotta with espresso caramel (!!!)
- Pickled sardines
- White fish crudo (amberjack)
- Fish of the day (seabream)
- Crab tagliatelle
- (non pictured) surprise Baked Cheesecake with berries 🎂❤️

no. 35 #menas50best 2025
#plus61marrakech #gueliz_marrakech #marrakechrestaurant #fromsydneytomarrakech @theworlds50best @menas50best #foodies #foodlover Less