Foodle

A stay at @fshangzhou is not complete without a visit to its acclaimed restaurant Jin Sha #金沙厅! Helmed by Executive Chef Wang Yong, the restaurant offers traditional Zhejiang cuisine with seasonal local ingredients and a modern flair. As it was not my first time here, the chef organized the latest seasonal dishes for us to try - highlights included the soft-boiled egg with mashed broad bean, chicken soup with fish meat cake, wok-fried king with sesame ball, and Chinese toon ice cream with soy milk.

Our menu:

香椿蠶豆泥，海膽溏心蛋
Mashed broad bean, soft-boiled egg, sea urchin, Chinese toon

文蛤白糕，菊花腦清雞湯
Chicken soup, fish meat cake, dried scallop, clam, garden green

蕎菜蠶豆，瑤柱蟹肉燉蛋
Steamed snow crab meat, dried scallop, egg custard, broad bean, shepherd’s purse

袖珍蝦肉醬燜花膠
Braised fish maw, small shrimp, pork, garlic, ginger, spring onion, green chili

甌式黃酒蒸白鯧
Steamed pomfret, rice wine

春韭小炒皇，上海麻球
Wok-fried spring chives, pork, dried bamboo shoots, vermicelli, clam, dried scallop, dried shrimp, deep-fried sesame balls

香椿豆腐 ，香椿冰淇淋，豆汁乳酪
Chinese toon ice cream, soy milk, cheese
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1*, Jin Sha 金沙厅
Hangzhou, China
#supermelChina Less

Nihonryori FUJI
2022.10 dinner
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静岡森町産松下明弘さんのきぬむすめの新米
伊豆産金目鯛とニラご飯
新生姜ご飯
煮えばなに鰹節を載せて
New Kinumusume rice from Akihiro Matsushita-san grown in Morimachi, Shizuoka
Izu kinmedai and chive rice
New ginger rice
この日使った魚介の出汁ラーメン
天城軍鶏の鶏油をかけて
Ramen with broth made from all the seafood used on the day
Topped with chicken oil from Amagi Shamo

目の前で練り上げる自家製わらび餅
Homemade warabi mochi prepared right in front of you
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「Nihonryori FUJI (日本料理FUJI)」is a fabulous kaiseki restaurant located in Shizuoka City, renowned for its deep commitment to showcasing the finest local ingredients through refined culinary artistry. Helmed by young chef Masaki Fujioka (藤岡雅貴) who used to work at「Kyo-ryori Isobe (京料理いそべ)」and「Waketokuyama (分とく山)」, the restaurant emphasizes the use of premium ingredients sourced from within Shizuoka. Chef Fujioka collaborates closely with trusted local suppliers, such as Naoki Maeda (前田尚毅) of famous「Sasue Maeda Fish Store (サスエ前田魚店)」 for seafood, and farmers like Akihiro Matsushita (松下明弘) known for cultivating the Kinumusume (きぬむすめ) rice and Kuwataka Noen (桑高農園) in Yoshida for vegetable.

The culinary journey at「Nihonryori FUJI (日本料理FUJI)」is deeply rooted in Shizuoka's abundant natural offerings. Chef Fujioka crafts his daily menu based on the freshest ingredients sourced each morning, allowing the day's catch and harvest to inspire his creations. His style is simple yet refined, extracting the essence of each ingredient through a variety of precise cooking techniques. The combination of hyperlocal ingredients and impeccable craftsmanship makes FUJI a true destination restaurant worth traveling for.
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#vinfox_FUJI #日本料理FUJI #FUJI #藤岡雅貴 #サスエ前田魚店 #sasuemaeda #静岡 #shizuoka #tabelog #食べログ #食べログ高評価 #予約困難店 #予約困難 #kaiseki #懐石 #日本料理 #shizuokafood #shizuokatravel #tokyorestaurants #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

A very enjoyable lunch a while ago at my favourite Bristol restaurant @wilsonsbristol .Wilsons is a small, independently owned and run farm-to-table restaurant in Redland, Bristol. Co-founded in 2016 by partners Jan Ostle & Mary Wilson . Jan spent his career working in some of the countries most acclaimed kitchens whilst Mary grew up in her family restaurant and has trained in biodynamic agriculture. Wilsons began cultivating its own 2 acre market garden in 2019, where the vast majority of the vegetables, herbs and flowers on the menu are grown. Wilsons source the rest of the ingredients they use from small scale, regenerative farmers and producers directly from their local area. Highly recommended
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Michelin Guide - ⭐️🍀
La Liste -
W50B -
Best Chef Awards -
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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

🇰🇷 Splendid collaboration in Seoul thanks to @theforksandspoons852 🙌 Full menu below 👇
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📍 @solbam_restaurant 🌟 ✖️ @cristalroombyasp 🌟
🧑‍🍳 @solbam_tj ✖️ @mantovanimarc @annesophiepic
#[instagram]️⃣ 55 #asias50best
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🦀 crab, apple, celery, meringue
🥕 fermented carrot tart
🐓 chicken liver, onion chips

🫛 yunnan peas, gyokuro, caviar

🐚 scallop, caviar

🍝 berlingot pasta, sobacha, coffee

🐚 abalone, bamboo shoot, barley risotto

🐠 rockfish, assam lemon, Buddha amacha

🍋 lemon, lemon thyme

🥩 hanwoo beef, korean mustard leaf

🍐 pear, chamomile

🪶 mille feuille, genmaicha, geranium

🥮 #welovemignardises Less

#いぶし鳥一香⁣
#京都⁣
京風情と伝統技法で味わえるいぶし鳥のお店⁣
トップはこちらの名物いぶし鳥重1.350円⁣
桜チップで燻し焼き上げタレで煮込む手間暇⁣
鳥はクッソ柔らかい冷めても持続する柔らかさ⁣
今まで食べてきた焼鳥はなんだったのか説⁣
ご飯は白光り羽釜炊き丹波産コシヒカリを使用⁣
タレかけてもフニャつかない自立した米粒最高⁣
弾力のある京赤地どり重もあり食べ比べもOK⁣
焼鳥はシェアしやすく食べやすい串打ち無し⁣
熱っせられたミニ鉄板で常にジュウ音熱々提供⁣
つくねは1度焼きタレに浸したふかふか仕上げ⁣
はつは生からふっくら焼き上げブリンブリン⁣
ぼんじりは両側に2つ付いた珍しい形状と食感⁣
玉ひもは低温調理プチュンと弾け口内至福爆発⁣
〆は中華そばスープから燻し香る品のあるお味⁣
麺によく合う文句なしにラーメン屋超える実力⁣
一品一品丁寧に作られた手間暇惜しまない姿勢⁣
化学調味料は一切使わずここまでのクオリティ⁣
鳥本来の香り旨みを日本古来の伝統技法で抽出⁣
いぶし鳥重は忖度なく私の過去一タタキ出す⁣
唸らせる旨さはここまで来る価値大ありのお店⁣
旨いものを常に追求探究心の極み亭主が切り盛り⁣
20250323⁣
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🐓本日のメニュー🐓⁣
▪️いぶし鳥重　 1.350円⁣
▪️京赤地どり重 1.800円⁣
▪️特製とり中華そば 1.200円⁣
▪️たまひも400円⁣
▪️ぼんじり400円⁣
▪️つくね ⁣
▪️はつ 450円⁣
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@ibushidori_ichika⁣
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いぶし鳥 一香⁣
京都府京都市中京区山本町410⁣
📞075-606-4364⁣
営業時間⁣
ランチ 11:00～15:00(L.O. 料理14:30)⁣
ディナー 17:00～22:00(L.O. 料理21:00 (ドリンク21:30)⁣
定休日 不定休、年末年始⁣
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#関西グルメ #大阪グルメ #京都グルメ⁣
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Yellowfin tuna crudo, yuzu mustard, fennel. At "Four Twenty Five" by Jean-Georges Vongerichten.
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#yellowfin #jeangeorgesvongerichten #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

It was in March 2023. After my first trip to Japan I decided to do a sushi raid in London. At this time I was still writing my first book and I felt like I needed to do every great sushi in Europe. During this trip most places were disappointing Araki and Roji were not really good. Maru was fine, but nothing special. Maybe I was becoming too picky after traveling to Japan.

However my meal at @takumayfair reminded me that determined Shokunin can produce great things. I met @johnparkldn & @nozng and they did great. Both the tsumamis and nigiris I had on that day reminded me of the quality I found in Japan a few months ago. 2023 and London seem so far away now. All we can do is move forward but this is a great memory ❣️🍣
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#paris #sushi #sushi🍣 #nigiri #france #food #reels #foodie #japanesefood #explore #explorepage Less