Foodle

Stop number 3 on my mini Best of Scandinavia tour last week was ⭐️⭐️⭐️🍀 Noma. Of course when I heard the news that Noma would be closing it’s doors this year (not entirely true but it will I’m sure be evolving again into something different as it has always done) I had to try for a table for my tour. In fact Noma’s announcement was the catalyst for me to decide at the last moment to put this tour together. I had no plans to do a Scandi tour again until 2026. I think on the whole my group enjoyed the experience, with a mixture of first timers, second timers and myself (12 visits now) and Bruno celebrating his 21st visit! I think in all honesty, the food, as ever, pushes relentlessly forward which is always refreshing to see and both pleases and challenges most palates. However, at the risk of never being allowed back through Noma’s doors (I always try to be respectfully honest ((unless your name is Gaggan)) the almost unanimous opinion amongst members of my tour group who were revisiting and also from friends who have revisited over the years is that the hospitality is not what it once was. I clearly remember my first ever visit to Noma many years ago and how at the time I raved about it being the best meal of my life, due in no small part to the hospitality I received. Now though, unfortunately that art seems to have been lost slightly which, with a price point of around €800 for a meal there, leaves a slightly bitter aftertaste. I hope this is taken as a constructive and honest piece of criticism rather than an attack on what is a restaurant that has had a huge culinary influence on restaurants and cooks around the world. Of that they should be very proud.
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Michelin Guide - ⭐️⭐️⭐️🍀
La Liste - 87.00
W50B - Best of the best
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
@seasonedfoodie @bruno_timperman @bruutbrugge @_clarke91_ @tomdevos68 @edwinmenue33 @sguntly @vvan829 @rinaunwrapscmf @jennajupin Less

📍 Cheval Blanc by @peterknoglofficial 🌟🌟🌟 full menu below 👇
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🦪 oyster, sudachi, citrus

🦀 crab salad, polenta cracker

🦐 carabinero prawn, jalapeño espuma

🦆 foie gras, macaroon, orange, garam masala

🐍 eel, beetroot, black garlic, wasabi

🦞 lobster, bergamot

🐠 sole, madeira, truffle

🐮 sweetbreads, yuzu, pepper, mushrooms

🧀 cheese cart

🍍 piña colada, lychee, coconut

🌰 hazelnut, praline parfait, lemon

🍭 #welovemignardises

🍫 chocolate box Less

𝓨𝓞𝓢𝓗𝓘𝓝𝓞・𝓝𝓔𝓦 𝓨𝓞𝓡𝓚

The omakase course at YOSHINO・NEW YORK starts out with a seasonal seafood parfait to get the palate warmed up for the culinary journey.

The parfait on the current menu consists of four layers:

Japanese rock mozuku seaweed comprises the base; this seaweed grows on top of rocks found at the bottom of the sea (hence the name) and has a strong minerality. It’s thinner with a stronger texture than standard mozuku seaweed.

The second layer is Japanese hairy crab from Hokkaido with vinegar gelée. Hokkaido is well known for its plump hairy crab, and in the spring, the best catch is found in the northeastern region around Abashiri.

On top of the crab, there’s a thick layer of ezobafun sea urchin from Hokkaido.

To top it off, the parfait is finished with Oscietra caviar and shiso flower spikes.

We still have some seats available for this month - the link to TOCK is shown in the comments. We hope to welcome you soon at YOSHINO!

吉乃では定番の一品目が『季節のシーフード・パフェ』です。下から岩海蘊、毛蟹、蟹酢ジュレ、雲丹、キャビア、花穂紫蘇という構成になっております。

📸 Photo credits: @cellianhu and @yifei._t

#andrew_yoshino
#andrew_sushi
#andrew_newyork
#sushiporn #sushigram #sushilovers #sushitime #tokyofoodie #foodiegram #foodporn #foodgasm #foodstagram #japanesefood #artofplating #instaeats #instafood #michelin #snapyummy #gastronomia #eeeeeats #eattheworld #gastronomy #instafoodie #beautifulcuisines #gastroart #michelin #sushinoyoshino #YOSHINONewYork #吉乃NewYork #寿しの吉乃 Less

The force is strong. Looks the same but even better. Want to try but there’re 9000 requests ahead of you. 😎💪Huge congrats #mosu #part2 @sungmosu @sungmosu_archive @asias50bestrestaurants @theworlds50best @michelinguide @3stars_michelin #hkchef #foodblog Less

#自由軒⁣
#難波⁣
明治43年創業名物カレーで有名レトロな洋食店⁣
今回はカレー付きサーロインステーキ1700円⁣
ミニカレー付属なのだがミニじゃなく量が割と本気⁣
ちょっぴり辛く卵を混ぜることで優しくなルゥ⁣
お子様でも食べれそうな辛さはThe万人受け⁣
個人的にもぅちょいあと引く辛さが欲しい所⁣
サーロインは柔らかく衣は薄めで食べ良い厚み⁣
ポテサラとマカロニが箸休め的存在な癒し副菜⁣
Aセットは海老フライ.ハンバーグ.唐揚げに焼肉⁣
これにライス付属1.400円はそこそこのお安さ⁣
店内はインバウド大盛況の為相席のみのご案内⁣
前の人と目が合いそうで合わない変な空気w⁣
着皿と共に黙食するも気まずさ忘れる美味しさ⁣
店前ディスプレイの食玩が割と忠実⁣古き良き昭和感
機会があればまた来たい洋食オールマイティなお店
連携が見事なおば様方がイソイソ切り盛り⁣
20250224⁣
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🍴本日のメニュー🍴⁣
▪️ミニ名物カレー付 サーロインステーキ 1,700⁣
▪️Aセット 1,400円⁣
海老フライ、ハンバーグ、からあげ、豚の焼肉、ライス付⁣
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自由軒 難波本店⁣
大阪市中央区難波3-1-34 ⁣
📞06-6631-5564⁣
営業時間⁣
火・水・木・金 11:00～19:45⁣
土・日 11:30～19:45⁣
定休日 月曜日⁣
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#関西グルメ #大阪グルメ #難波グルメ Less

Some highlights from Season 2 of @residencia_joaorodrigues, which started last week.
Throughout the year, @jmgrodrigues and his wife @vavar invite chefs from around the world to immerse themselves in Portugal’s regional cuisine, showcasing local producers and local chefs, and combining their outside view and creativity to make unique dinning experiences. The first focused on the Alentejo region and featured Brazilian chef @manubuffara from @restaurantemanu and chef @maksutaskar from @neolokal in Istanbul, Turkey, as well as @jmgrodrigues from @restaurantecanalha and @filipemramalho from @pateoreal Less

Another recovered picture, another story.
January 2023, the end of my first trip to Japan. I just had a meal at Harutaka and Namba the days prior. For the first time I had experienced the highest level of sushi. I was stunned. This night was Inomata, I barely had the 50 000¥ to pay for the meal but I was excited. I headed to Saitama, getting lost on the way because it was far away from my place in Chuo-Ku. I finally arrived to Inomata on time, with a 4.44 rating on Tabelog I had very high expectations. I hoped the sushi would be as good as Namba or Harutaka. Inomata-san delivered! He served me some of the best sushi I ever had, I was especially stunned with the Zuke tuna. Usually some chefs just do some Zuke for Akami but Inomata-san also marinated ChuToro and Otoro! It was quite unique and impressive. I left very satisfied but I felt like the menu was expensive. 50 000¥ for 18 nigiris. Still when it comes to quality I can say even today that Inomata sits at the top of the mountain with the other greats.

When I returned to the hotel, I looked at all the photos with a hint of sadness. The trip was over. My first great sushi adventure in Tokyo was over. My head was full of questions : When would I come back to Japan? Would I be able to write my book about sushi?

The rest is history ~
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#paris #sushi #sushi🍣 #nigiri #france #food #reels #foodie #japanesefood #explore #explorepage Less

Recommended bowl: Shoyu Shadowboxing

This shop specializes in shoyu ramen, with light, medium and heavy strength tare sauces to choose from when ordering your bowl. The chicken based chintan soup is made using kombu, and there are multiple cuts of noodles on hand as well. The master Nakanishi-san is self taught, and a huge boxing fan. As a result, many of his bowls are named using boxing terminology (right straight, left hook, upper, heavy, etc.). Making ramen was just a hobby for Nakanishi-san at first, but he eventually decided to open a ramen shop because his wife told him to do so. The second character in the shop name 'ai' is his wife's name. Open since 2014. Less

4) TOSTADA DEL MAR – crema gribiche / epazote 🌽🌊

Tostada made from @masienda red corn 👏
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@michelinguide for 2024: 🌟

@oadtop100 for 2024: No. 100 on “North America Top Restaurants”
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#hungryglomad_washingtondc #mystorywithmichelin #yesmichelinguide #oad #oadtop100 #epicurean #finedininglover #finedininglovers #hautecuisine #hautecuisines #beautifulcuisine #beautifulcuisines #gastroart #gastronogram #gourmand #gourmet #gourmetartistry #finefood #finefoods #luxuryfood #soigne #soignefood #culinaire #culinaireinspiratie #artculinaire #foodlove #foodlover #foodlovers #theartofplating #tostada Less

3月印象に残ったB級グルメTop 5
とん太＠高田馬場、キッチンドナルド＠東中野、酒とスパイス マツコ＠日本橋、菊水軒＠人形町、東印度カレー商会@不動前

My favorite tonkatsu shop period.
Place is a dump but food is rock solid.
Young female curry master’s take on mild spice curry.
Chinese restaurant but most popular dish is Katsu Curry.
Endless free refill of curry sauce.

#tokyorocks69 #top5 #とん太 #キッチンドナルド #酒とスパイスマツコ #菊水軒 #東印度カレー商会 #tonta #kitchendonald #saketohspicematsuko #kikusuiken #higashiindiacurryshokai #tonkatsu #curryrice #katsucurry #yosoku #spicecurry #spicycurry Less