Foodle

Can’t go wrong when you pair a couple of sushi rolls with a Highball! Head to @nomiyaizakaya after a day of shopping at the Roosevelt Field Mall, for their Pacific Roll, which is topped with A5 Wagyu! Love that this spot has a full bar of options including Japanese Highballs. We ordered flight to try them all!

#nyfoodie #lieats #longislandfood #longislandfoodie #izakaya #nycfood #sushilovers #lifood #eatinglongisland Less

Amazing new Mediterranean inspired restaurant in Flatiron @opto.nyc. Might just be my favorite meal this month!

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#eatingnyc #opto #newinnyc #flaitron #MediterraneanEats #PastaLovers #NewRestaurantAlert #MediterraneanCuisine #PastaPerfection #InstaFoodie #RestaurantOpening #FlatIronEats Less

Fun new brunch option to hit today! @coqodaq just launched a whole new menu for weekend service. Definitely order the “Brucket List” because the Coqo D’oeuvres are excellent. You can also get a bucket of chicken as always, plus all new entrees.
#[instagram]👶🏽🍗 👌🏽👌🏽👌🏽
#foodbabylovescoqodaq #coqodaq #brunchonsundays Less

Tartatlete met crème van sinaasappel met gember afgewerkt met spruitenblaadjes en furikake.

Cakeje van basilicum pesto met dotje basilicumcrème en krokantje van parmezaan.

Tartatlete van pastinaak gevuld met brunoise van nashipeer met schaafsel van amandel afgewerkt met zeste van limoen.

Merengue van rode biet met een dotje hangop gekruid met peper, afgewerkt met plakjes biet. Less

From fjord to fork 🦪 — few places do it like Denmark 🇩🇰
We’re blessed with an incredible natural pantry, where the freshest ingredients are just waiting to be discovered 🤌🏼
There’s something truly special about heading out with family or friends to hunt for oysters in the Limfjord — learning how to open and prepare them properly, and sharing the joy of simple, unforgettable moments together.
Nature, quality time, and world-class flavors, all in one 💚
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#limfjorden #visitscandinavia #denmark #visitdenmark #scandinavia #beautifuldenmark #igersdenmark #traveltodenmark #cozydenmark #denmarktravel #denmarklife #instadenmark #seafoodie #oyster #oysters Less

In a city where #winter quickly becomes #summer guests can always count on @sdgriffin to make the most of our brief #spring. #Ramps , #rhubarb , #peas, a fantastic new #caviar preparation and all the usual top quality proteins. 29 visits and @jgsteakhouselv just keeps getting better.

#food #lasvegas #vegas #steak #foiegras #dessert Less

Just over a year since my last Petrus visit . Very happy to return to revisit @uweo ‘s protein driven European cooking with Japanese influences .

The opening dish is a bright start , perhaps a distant relative of a caprese salad , here Fukuoka cherry tomatoes are paired with burrata and pesto . Clean and vibrant .

Foie gras from Georges Bruck is shaped into a log and coated in freeze dried rhubarb and infused with a raspberry gel . Somehow the fruit notes don’t really shine and the dish is a little one note .

A veloute of white asparagus is next , however with it comes and abundance of textures , have never had chawanmushi within a veloute before but it’s a fun wrinkle , also hiding in the depths are small Japanese oysters and hazelnuts . Every bite and texture is different .

Blue lobster is lightly char grilled and skewered alternating with daikon . A deep crustacean sauce and puffed rice round out the plate .

My favourite dish of the night was a seafood fricasse , it featured Scottish scallops deftly cooked with seaweed butter , some lobes of uni , a ribbon of seaweed pasta and a terrific shellfish sauce . This showed great harmony .

Sea bass was next , with a textbook champagne and caviar sauce and tempura of asparagus . Honestly the asparagus stole the show here , juicy and crispy .

Adored the texture of olive fed Kagawa Wagyu , it yielded completely to the knife but wasn’t overladen with fat , Yunnan morel stuffed with beef cheek was a great accompaniment.

Longan souffle was nice and floral , it was served with lychee sorbet , a generous dollop of cream and sugared rice puffs for texture . Bright finish .

Always nice to head to the 56th floor and experience Petrus , the cooking is rock solid , the wine options are 🤯and the service terrific . It’s a HK dining mainstay for a reason . Less

Tabelog 4.61 🥇⁣
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Chef Arai has a one-of-a-kind CV that encompasses experience in both Kyubey [久兵衛] style and Sushi Sho [壽司匠] style. Right after graduating from culinary school, he began his sushi career at Kyubey, and eventually spent 8 years at this training ground. Then, he moved on to another discipline, Sushi Sho at Yotsuya, working alongside the master Chef Nakazawa who later left Japan for good, for another 6 years. Given such a special culinary background, it’s no surprise that customers would experience the unique styles of both disciplines. ⁣
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Today, Sushi Arai’s main counter is almost impossible to book unless you’re a regular. I have encountered the very best shime-saba during my recent visit in Dec. He also serves a myriad of maguro cuts – if you are lucky enough, you may get 6 to 7 cuts of maguro, including some rate cuts like senaka [背中], hagashi [剥し] and chiai [血合]. ⁣The melt-in-your-mouth text and delicate sweetness of senaka was particularly worth-pondering.

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💴Budget: 60,000 yen⁣⁣ Less