Foodle

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

👈⬅👈⬅ スワイプ SWIPE ⬅👈⬅👈
富小路やま岸
Tominokojiyamagishi

😄『Extra large bamboo shoots』😋very delicious😁

😍『物集女の特大白子筍』絶品です😋😄
今年は、筍の裏年で不作と言われてましたが・・・
ここにはヤッパリ有りました～～

#富小路やま岸
#やま岸
#tominokojiyamagishi
#patek_kyoto
#食べログ
#食べログシルバー
#食べログアワード
#予約困難
#予約困難店
#うに #雲丹
#uni #seaurchin
#ミシュラン
#michelin
#米其林
#米芝蓮
#미슐랭 Less

👈⬅👈⬅ スワイプ SWIPE 👈⬅👈
焼き鳥こと　YAKITORI KOTO

博多で、今一番勢いがあると言われている『焼き鳥 こと』さん。大将の大山 誠氏は、博多や熊本で有名な『ひょご鳥』さんや『焼鳥まこ』さんを経て、2024年4月にこちらをOPEN されてます。

鶏肉は、押岡地鶏と黒さつま鶏を使われてます。どちらもジューシーで味があり、噛み応えもあって美味しい鶏肉です。

都内なら直ぐに予約困難店になるレベル😁😋😆

#焼き鳥こと
#yakitorikoto
#patek_fukuoka
#patek_hakata
#予約困難
#予約困難店
#食べログ
#食べログアワード
#ゴエミヨ
#ミシュラン
#michelin
#米其林
#米芝蓮
#미슐랭 Less

👈⬅👈⬅👈スワイプ SWIPE 👈⬅👈
四谷 鮨三谷　
YOTSUYA SUSHI MITANI

#鮨三谷
#三谷
#sushimitani
#mitani
#紹介制
#予約困難
#予約困難店
#食べログ
#食べログアワード
#食べログシルバー
#カウンター6席
で夜の1回転のみ月火定休の週5日営業
#ミシュラン
#michelin
#米其林
#米芝蓮
#미슐랭 Less

Thirteen years living in Beijing and Hong Kong only increased my appetite for Chinese food, though I wasn't familiar with dim sum when I left London in the early 1980s. These days, I normally go to Dim Sum and Duck for my fix, and I was very happy to enjoy a little luxury @imperialtreasureuk for Sunday lunch. It's an elegant restaurant with attractive dishes that are inspired by tradition while introducing a more contemporary element in terms of preparation and presentation. Apart from fine dim sum, highlights included Vegetarian Hot and Sour Soup (£14); Cantonese Roasted Duck (£42); and Crispy Berkshire Pork Belly (£32). #chinesefood #rvinesdines Less

Dinner at @bratrestaurant @tomos_pp 🔥🥩
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Been a while since I’ve dined at Brat! Maybe over a year since I was last in here and it’s great to be back. I suppose since the opening of @mountain.restaurant I’ve not felt as much of an urge, but they are quite different in many ways. Lots of new bits on the menu on this visit but still with all the classics. The grilled bread with anchovy amazes me every time I eat it, but this time, it was the grilled bread with onion and spenwood that stole the show. A hearty, rich, nutty cheese and onion grilled bread that was such a pleasure to eat. Light, buttery and airy but with rich caramelised onions and the grated cheese on top. Other highlights from the small plates were the lamb ribs, the fresh chorizo and the langoustines. Must have cleaned 4 portions of the ribs. Two per portion and served with a rich lamb jus. These things were addictive. Utterly tender and rich. Smokey, meaty and perfectly rendered. Each piece with just enough chive to give that nice oniony finish. Ordered the grilled squid rice as middle course but it went so well with the beef. Tomato and red peppers running through it with coils of scored squid scattered throughout. Delicious. For mains, the Angus beef and turbot. The beef was lovely. Well rested with an impeccable crust and cooked to a clean med-rare. Lots of extra beef juson the side for dragging through and soaking the smoked potatoes. The turbot was the tables favourite. One of the best I’ve had from brat. Beautifully cooked - ultra gelatinous and meaty with a tender bite and subtly sweet, creamy flavour. The collar meat was wild. Just an expertly prepared turbot.. really flavoursome. Cleaned to the bone! For dessert.. the olive oil ice cream wins without a doubt here. Such a satisfying texture. Almost chewy and so milky. The basque cheesecake is good but not my favourite in london. A solid dinner #notoriousfoodie 🙅🏽‍♂️
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#london #londonfood #londonfoodie #eastlondon #shoreditch #finedining #michelinstar #michelinguide #steak #basque #brat #sansebastián #eeeeeeats #chef Less

Sundays at @the_parakeet @chef_ben_allen 🔥♥️
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I love a roast, and on a Sundays at The Parakeet, it’s their all day roast menu that covers all the classics. From hay smoked roast chicken and roast beef, to slow cooked lamb shoulder and grilled sea bream. The focus here, for the other 6 days of the week, is on fire-cooked, seasonal British produce, all inside their classic but refined, pub-style dining room. To start, their potato bread with smoked butter was delicious. Served super warm, the bread was spongey and soft. The butter though, creamy, smokey and salty - so tasty. For main, the roast beef + a sirloin for the middle. The roast was served with spring greens, roasted potatoes, root veg, Yorkshire pudding and a carrot/swede mash. All really flavoursome and well put together. Found the beef a little tough though, but all in all, solid. Crispy potatoes and a good gravy are the star of a roast anyway. It was the sirloin that I much preferred to the roast beef though - grilled beautifully over Woodfire, cooked till pink and served in a comforting beef jus. A nice crust on that thing and really tender too. The cauliflower cheese was mesmerising - a perfectly browned and bubbling top with a lusciously creamy, oozing sauce. Hearty and addictive. All of this called for a nice bottle of Bordeaux - went for the 2006 Pontet-Canet. Smokey and rich, worked great with beef. The sharing bowl of chocolate mousse and sticky toffee to finish were a good finale. Sticky toffee was the winner of the two without a doubt. Need to revisit for the full menu.. back soon #notoriousfoodie 🙅🏽‍♂️
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#london #londonfood #roast #roastdinner #sundayroast #pub #londonfoodie #steak #beef #steakhouse #finedining #sommelier #redwine #wine Less

Home Cooking Sessions: Chicken and Wild Mushroom Vol-au-Vent. Full recipe up on Substack, link in bio! ♥️
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I recently had an amazing lunch at @helenedarrozeattheconnaught and got to try one of Helene’s latest creations. Her rabbit and lobster Vol-au-Vent with wild mushrooms. It was phenomenal and it’s been on my mind to attempt at home for a while. My version though, omits the rabbit and lobster but retains some of the other delicious elements. The golden buttery puff pastry, a velvety, deeply savoury filling and lots of wild mushrooms. I sautéed the morels in bone marrow and made a crispy leek topping using the residual marrow at the end. This thing was super satisfying and actually pretty simple to do once you break down all the steps. For the full step-by-step method and long form video, head over to my substack where I get into the details - link in bio! #notoriousfoodie 🙅🏽‍♂️
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#frenchfood #volauvent #homecooking #easyrecipe #easyrecipes #recipeoftheday #homemade #imadethis #pastry #dinnerparty #dinnertime #datenight #comfortfood Less

Maru at home @maru__london @taiji_maru 🍣🇯🇵
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Lovely dinner last night! Chef Taiji Maru and his sous prepped a 16-course omakase at a friends place using best of the season’s seafood and vegetables. Lots of delicious nigiri and small plates that were served grilled, fried, raw and poached. The tan tan men noodles to start were incredible. Perfectly chewy in texture and served in a super creamy sesame sauce with spicy minced pork. Could have had two bowls of these - the firm favourite of the table. Following that was the unagi tempura. Sweet, savoury and stupidly crispy. Also loved the 5-day ice bath aged squid and cuttle fish nigiri with oscietra caviar. The squid was buttery soft and creamy and the caviar melted away with the bite. Nicely seasoned Shari that was firm to the touch but dissolved in seconds. The Akami and otoro were ice bath aged for 10 days, lovely stuff. Lots of tasty plates throughout the night but the grilled Sando on shokupan with mustard, miso tonkatsu sauce and black truffle was the best way to end. For dessert, a perfectly light and crisp rhubarb monaka. Intricately made with delicate flavours that bounced off once another. Sharp, sweet and moreish. Always love Taiji’s food! #notoriousfoodie 🙅🏽‍♂️
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#london #londonfoodie #londonfoodguide #londoneats #londonlife #sushi #sashimi #caviar #omakase #kaiseki #sushitime #sushilover #japanesefood #japanese #eeeeeats Less