Foodle

Kuromori, located in Sendai, is the life’s work of chef Yoji Kuromori, whose background is as diverse and thoughtful as the cuisine he creates. Born in Kanagawa and raised in Hokkaido, Kuromori trained under a Cantonese master in Tokyo and became head chef of Fook Lam Moon in Futako-Tamagawa by the age of 28. After the 2011 Tōhoku earthquake and tsunami, he moved to Sendai with the intention of contributing to the region’s recovery. His restaurant reflects this mission—offering refined Cantonese cooking rooted entirely in local ingredients from Miyagi and the broader Tōhoku region. At Kuromori, classical Chinese technique meets deep regional expression in a quiet, elegant setting.

The meal began with a Chinese herbal soup—a clear, powerful broth made from chicken, dry-cured ham, scallop, shiitake mushrooms, caterpillar fungus, Cantonese cabbage, ginger, and Japanese ginseng. Slightly bitter and layered with umami, it was restorative and complex.

An assortment of small dishes followed, each prepared with balance and attention to detail. Bang bang chicken made with free-range homare-yamadori was juicy and full of flavor. A potato salad with prickly ash flower oil and cured ham offered aroma and creaminess. Japanese rape leaves, simply dressed with salt and oil, were fresh and bitter. A stir-fried preparation of bamboo shoots had a fragrant bite. A croquette made with chicken liver from Tome City had a crisp shell and a rich, earthy filling. Most memorable was a sashimi of starry stingray liver—smooth, pink, and paired with a delicate broad bean paste. A simmered shiitake from Sendai closed the sequence with warmth and earthiness.

The charcoal-roasted pork from Saito-buta in Kakuda City was tender and chewy with long-lasting umami, accented by wasabi leaves pickled in soy sauce. A spring roll filled with freshly foraged mountain vegetables had a bitter, crunchy complexity—very original and full of life.

Simmered shark’s fin from Kesennuma, cooked whole and served in a rich broth with cured ham, was gelatinous and deeply savory. It was followed by a rice dish made from sasanishiki rice and sticky barley, topped with bamboo shoots and koshiabura—a spicy mountain herb. The contrast between the sweet rice and the intensity of the preceding dish was perfectly judged.

A braised, dried abalone from Sanriku—aged three years—had a dense, luxurious texture and resonant flavor. The steamed fish course paired starry stingray and slender grouper with lettuce from Sendai, offering subtle differences in texture and sweetness.

The stir-fry of Sendai beef, bigfin squid, snap peas, and wood ear mushrooms in house-made xo sauce was one of the strongest dishes of the night—savory, sweet, crisp, and earthy all at once.

Noodles from Shiroishi were served in a deep, umami-laden broth made from chicken and whole fish, topped with a glossy layer of chicken fat. Comforting and soulful, it was a refined take on ramen. Dessert, a simple pairing of local milk and strawberries, was fresh and satisfying.

The beverage pairing was exceptional—thoughtfully alternating between European and Chinese wines and well-selected Japanese sakes. Each pour enhanced the dishes without ever overwhelming them.

Kuromori is more than just a restaurant—it is a deeply personal expression of memory, place, and philosophy. Chef Kuromori’s cuisine carries the soul of Tōhoku through the precision of Cantonese technique, resulting in one of Japan’s most quietly extraordinary dining experiences. Less

Coastal Florida meets the Mediterranean in the best hotel in Fort Lauderdale
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📍 @evelynsfortlauderdale
👨‍🍳 @chefbrandosalo
🏨 @fsfortlauderdale
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🥙 grand mezze
🍆 smoked eggplant
🌶️ charred red pepper
🧆 truffled hummus
🥕 crudite

🥯 jerusalem bagel
🫓 stone fired pita

🕯️ beef tallow, olive oil

🐟 tuna kibbeh nayeh

🐠 while branzino

🥩 16oz bone in ribeye

🥭 tropical pavlova
🥮 shortbread halva
🍰 pistachio mille feuille Less

#すきやきしゃぶしゃぶ大牧場⁣
#中央区⁣
3月21日オープン黒毛.神戸和牛食べ放題のお店⁣
今回は神戸牛食べ放題コース 12.000円を注文⁣
すきやきかしゃぶしゃぶを選択今回はすき焼き⁣
お鍋の初動は店員さんが焼き焼きおんぶにだっこ⁣
甘すぎないお出汁に溶けゆくお肉がくっそ旨い⁣
日本産の安心で新鮮な13種類の野菜もたっぷり⁣
天ぷらは大きくて旨いサクッと顳かみに癒し⁣
上質な脂が旨いハラミのミニ鉄板焼きもグッ👍⁣
コーンと蟹身たっぷり茶碗蒸しや新鮮なお寿司⁣
しっかり中味が詰まったずわい蟹の半身も最高⁣
〆は安定の雑炊、卵と葱を加え最高の腹閉じ⁣
1品は8種類の中から2品好きなものをチョイス⁣
コースは4.980円～お肉で選べる選択肢豊富⁣
新地なら倍は取られる良い肉が驚きの食べ放題⁣
外はパノラマ見渡す限り広がる綺麗な桜満開⁣
美味しいお肉を食べながらお花見兼ねた食べ放題を是非！⁣
目配り気配り心配り長けた男女で切り盛り⁣
20250401⁣
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🍲神戸牛食べ放題コース 12.000円🍲⁣
・ミニ鉄板焼肉⁣
・ずわい蟹半身⁣
・神戸和牛赤身⁣
・寿司盛り合わせ⁣
・黒毛和牛ロース⁣
・野菜盛り合わせ⁣
・茶碗蒸し⁣
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@daibokujyo_kozu⁣
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⁡⁣
すきやき しゃぶしゃぶ 大牧場 高津店⁣
大阪市中央区高津1丁目1-41⁣
📞06-6718-5988⁣
営業時間⁣
月～日曜日 11:00～23:00⁣
定休日 不定休⁣
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... And in order to satisfy my continuous cravings for uni, this is Sea Urchin Bibimbap, served with nori rice, kimchi, and crispy quinoa. At three-Michelin-starred "Jungsik" in New York.
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#bibimbap #uni #daeikkim #threemichelinstars #troisetoiles_nyc
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

Fauteuil suspendu : nos conseils en 2025

En 2025, le fauteuil suspendu https://monfauteuilsuspendu.com/ reste une tendance phare pour allier confort et style, à l’intérieur comme à l’extérieur. Voici nos conseils pour choisir le modèle idéal parmi une gamme variée, du fauteuil œuf au hamac pour chat.

Le fauteuil œuf suspendu, véritable cocon douillet, séduit par sa forme enveloppante. En résine tressée pour l’extérieur ou avec des coussins en velours pour l’intérieur, il demande une fixation solide au plafond ou un support robuste. Les chaises hamacs suspendues, parfaites pour les jardins, s’accrochent à une branche ou une pergola. Optez pour des matériaux imperméables comme le macramé et vérifiez la résistance des cordes (minimum 120 kg).

Pour les hamacs classiques, 2025 met en avant des toiles recyclées ou en coton bio, idéales pour un usage écoresponsable. Une longueur de 2,5 m et une capacité de charge adaptée sont essentielles. Les hamacs pour bébé, en coton certifié sans substances nocives, apaisent les tout-petits grâce à leur balancement doux, mais nécessitent une installation sécurisée. Les hamacs pour chat, fixés à une fenêtre, offrent un espace de repos stimulant pour les félins tout en optimisant l’espace.

La chaise hamac à support, avec son design compact, convient aux balcons. Choisissez un modèle en acier thermolaqué pour la durabilité. Les fauteuils de jardin, comme les Butterfly rétro ou les Adirondack robustes, complètent l’ambiance estivale. Pour protéger ces meubles, une pergola bioclimatique ou un parasol déporté est recommandé. Enfin, une tente de réception en polyester avec structure en acier galvanisé protège vos événements en extérieur.

En 2025, sélectionnez votre fauteuil suspendu en fonction de l’espace, des matériaux et de l’usage pour un confort durable et esthétique. Less

Recommended bowl: Kagoshima legend

A legendary Kagoshima ramen-ya, open since 1949. Original master Kamikawa-san comes from a Taiwanese family and studied Taiwanese cuisine before opening this shop. She is now over 85 years old and still hangs out in the shop daily chatting with regular customers. The soup here is a light and simple shio broth, made from chicken carcasses and pork bones. The noodles are slightly thicker than typical Kagoshima style, made upstairs above the shop. Ramen costs just 550 yen, with free pickled radishes on the counter. Only open at night; the light soup is meant to be perfect after drinking, and before bed. Less

Wood-fired hearth cooking in Stockholm, Sweden 🇸🇪🪵🔥

1) CHARCOAL CREAM, dry aged raw beef and lumpfish roe

2) CAST IRON FIRED flatbread, vendace roe and crown dill

3a) FLAMBADOU wild oyster and beurre blanc

3b) Lacto-fermented blueberry juice

4) BIRCH FIRED green peas, woodruff and gooseberries

5) WOOD OVEN BAKED sourdough bread, butter and smoked whey

@michelinguide for 2024: 🌟

@oadtop100 for 2024: No. 133 on “Europe Top Restaurants”
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#hungryglomad_stockholm #mystorywithmichelin #yesmichelinguide #oad #oadtop100 #epicurean #finedininglover #finedininglovers #hautecuisine #hautecuisines #beautifulcuisine #beautifulcuisines #gastroart #gastronogram #gourmand #gourmet #gourmetartistry #theartofplating #finefood #finefoods #luxuryfood #soigne #soignefood #culinaire #culinaireinspiratie #artculinaire #nordicfood #swedishfood #firecooking #lefooding Less