Foodle

Takeyamachi Mita
2025.02 dinner
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厚揚げとふ早掘り筍とワカメの炊き合わせ
Fried tofu, early harvested bamboo shoots and wakame takiawase

虎河豚の卵雑炊
Rice porridge with torafugu and egg

せとか・あまおうも
Setoka, amao
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「Takeyamachi Mita (竹屋町 三多)」is one of the hardest-to-book restaurants in Kyoto, where it is not uncommon for regulars to wait over a year for their next reservation.

Spending years at top Kyoto kaiseki restaurants like「菊乃井 本店 (Kikunoi Hoten)」and「旬席 鈴江 (Shunseki Suzue)」, owner chef Hiroyuki Mita (三多裕之) deeply roots his cuisine in tradition of Kyo-kaiseki with unwavering dedication. A variety of seasonal delicacies are expertly presented, showcasing meticulous attention to detail in every dish.

The charm of「Takeyamachi Mita」lies not only in its exceptional food but also in its warm hospitality. The chef’s wife was incredibly friendly, engaging in conversation with all of us who were mostly from oversea and spoke little Japanese.
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#vinfox_mita #竹屋町三多 #mita #三多裕之 #懐石料理 #kaiseki #京都 #kyoto #食べログ #食べログ高評価 #超予約困難店 #予約困難 #予約困難店 #紹介制 #kyotofood #kyototravel #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Joo Ok
2024.09 dinner
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FLAVOR OF KOREA
Byun Gwa | Korean Traditional Sweets and Nut Cracker
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After nearly seven years of operation in Seoul, Chef Shin Chang-ho made the bold decision to relocate his acclaimed modern Korean restaurant,「Joo Ok」, to New York City in September 2024. Previously honored with two Michelin stars and ranked 18th on Asia‘s 50 Best Restaurants list in 2022, Joo Ok now resides on the 16th floor of a building in Manhattan’s Koreatown, offering diners iconic views of midtown‘s skyscrapers.

I had the priviledge to visit 「Joo Ok」in Seoul and I can tell chef Shin continues his commitment to a farm-to-table philosophy by cultivating Korean staples on a two-acre farm in upstate New York, ensuring the authenticity and freshness of ingredients. The New York location has been thoughtfully designed to reflect a modern Korean aesthetic, drawing inspiration from traditional Hanok architecture.

In the vibrant Korean fine dining scene including establishments like「Jungsik」,「Atomix」and「Jua」,「Joo Ok」distinguishes itself by offering cuisine that leans more authentically Korean compared to its peers. Chef Shin Chang-ho emphasizes traditional Korean flavors and ingredients, blending them with contemporary techniques to create innovative yet genuine dishes. This approach sets「Joo Ok」apart from other places that may incorporate more Western influences into their fusion offerings.

It is not surprised that the restaurant received one Michelin star only a few months after reopening. Can’t way to see what they offer next.
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@joo.ok_nyc
#vinfox_joook #joook #michelinguide #1michelinstar #michelinonestar #michelinchef #korean #koreanfood #zagat #eater #zagatnyc #eaternyc #nyeats #nycfoodie #nycfood #nycdining #nycrestaurants #omakasenyc #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Naruse
2022.11 dinner
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白メバル
Shiro-mebaru
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Three years ago, I had the privilege to step into「Tempura Naruse (成生)」for the first time, and numerous revisits followed afterwards. Chef Takeo Shimura (志村 剛生)’s dedication to his craft was evident as he sourced the freshest seafood from Suruga Bay picked by Naoki Maeda (前田尚毅) of famous「Sasue Maeda Fish Store (サスエ前田魚店)」in Yaizu and seasonal vegetables from the fertile lands at the base of Mount Fuji. Each course was a testament to his meticulous attention to detail, allowing the natural flavors to shine.

The intimate counter offered a front-row seat to the artistry unfolding in the open kitchen as well as breathtaking view of the traditional Japanese garden. All the meals end with a tea ceremony, it’s an incomparable dining experience beyond just food and drinks.
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#vinfox_naruse #成生 #naruse #志村剛生 #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 #tempura #天ぷら #shizuokafood #shizuokatravel #tokyorestaurants #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Naruse
2022.11 dinner
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若インゲン
Wakaingen
白ネギ・鰹節
White scallion with katsuoboshi
皮付き富士山麓の新牛蒡のかき揚げ
New Burdock from the Foot of Mt. Fuji fried with skin on

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Three years ago, I had the privilege to step into「Tempura Naruse (成生)」for the first time, and numerous revisits followed afterwards. Chef Takeo Shimura (志村 剛生)’s dedication to his craft was evident as he sourced the freshest seafood from Suruga Bay picked by Naoki Maeda (前田尚毅) of famous「Sasue Maeda Fish Store (サスエ前田魚店)」in Yaizu and seasonal vegetables from the fertile lands at the base of Mount Fuji. Each course was a testament to his meticulous attention to detail, allowing the natural flavors to shine.

The intimate counter offered a front-row seat to the artistry unfolding in the open kitchen as well as breathtaking view of the traditional Japanese garden. All the meals end with a tea ceremony, it’s an incomparable dining experience beyond just food and drinks.
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#vinfox_naruse #成生 #naruse #志村剛生 #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 #tempura #天ぷら #shizuokafood #shizuokatravel #tokyorestaurants #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining Less

Naruse
2022.11 dinner
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香駿の水出し冷茶
静岡県産ジャージー牛のジェラート・掛川産サトウキビ
Koshun cold brewed tea
Shizuoka Jersey cattle milk ice cream, Kakegawa sugarcane
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Three years ago, I had the privilege to step into「Tempura Naruse (成生)」for the first time, and numerous revisits followed afterwards. Chef Takeo Shimura (志村 剛生)’s dedication to his craft was evident as he sourced the freshest seafood from Suruga Bay picked by Naoki Maeda (前田尚毅) of famous「Sasue Maeda Fish Store (サスエ前田魚店)」in Yaizu and seasonal vegetables from the fertile lands at the base of Mount Fuji. Each course was a testament to his meticulous attention to detail, allowing the natural flavors to shine.

The intimate counter offered a front-row seat to the artistry unfolding in the open kitchen as well as breathtaking view of the traditional Japanese garden. All the meals end with a tea ceremony, it’s an incomparable dining experience beyond just food and drinks.
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#vinfox_naruse #成生 #naruse #志村剛生 #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 #tempura #天ぷら #shizuokafood #shizuokatravel #tokyorestaurants #omakase #japanesefood #foodblogger #foodporn #foodie #gourmetfood #gastronomy #gastronogram #foodgram #foodpics #finedining 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

JAN

A transcendent experience at @restaurant.jan.munich—Munich’s newest three Michelin-starred destination and a true temple of contemporary fine dining.

Every element of the evening was flawlessly executed. The tasting menu is a masterful narrative of seasonality, precision, and restrained elegance. Each course arrives as a quiet revelation—refined, deeply thoughtful, and technically perfect, yet never losing its soul.

The atmosphere is serene and sophisticated, allowing the food and wine to take center stage. Service is world-class: intuitive, graceful, and unobtrusively attentive.

Restaurant Jan has firmly positioned itself among Europe’s culinary elite—a place where every detail speaks of excellence.

#RestaurantJan #ThreeMichelinStars #MunichFineDining #GastronomicArt #LuxuryDining #MichelinGuideGermany #HauteCuisine #CulinaryExcellence #MunichEats Less

REBELLE

It had never been this long since my last visit to my favorite restaurant, Rebelle—but after six months away, I figured the detox had run its course. Time to return to my haven of hospitality.

A lot has changed since my first meal there years ago. Martijn Defauw’s talent was no secret, but official recognition soon followed: crowned “Young Chef of the Year” by Gault&Millau, then earning a well-deserved Michelin star—long awaited, and finally delivered. The team pushed forward, and in early 2023, they closed doors for a complete transformation resulting in one kind of gastronomic heaven!

What sets this team apart is their relentless dedication and fierce independence. You can feel the pride in their work, see it in their eyes—it radiates through every detail. Few teams embody passion and perseverance like they do. Their rebirth wasn’t just a renovation—it was a statement.

And yet, some things never change…

Rebelle still delivers that unmistakable signature: razor-sharp precision, a deep respect for ingredients, and an obsessive love for flavor—especially that rich, soulful umami. The menu is constructed with care, built around purity, intention, and a hunger for excellence.

The wine game at Rebelle also have leveled up in a big way. They’ve always been lucky to have some of the most talented sommeliers around and a killer wine list to match. The tailored pairings they offer? Absolutely next level. Just sit back and let them work their magic.

Talent has always been there and one thing is certain: I’ll be along for the ride. And hopefully, the Langoustine XO will be too.
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.⁣ G&M: 16
.⁣ Michelin: ⭐️
.⁣ OAD Top 100: Top list
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#restaurantrebelle #rebelle #martijndefauw #marke #kortrijk #world50best #visitflanders🇧🇪 #worldofmouth #wbpstars #michelin #gaultmillau #world50bestrestaurant #oadtop100 #guidegestalt #langoustine Less

London 🇬🇧 Spring is upon us so it’s finally sunny and warm enough to start enjoying the city’s amazing rooftop bar’s & restaurant views ☀️

@losmochislondon has introduced its latest menu - weekend brunch - for those of us who want a bit of spice in our classic brunch favorites, including:
- Hashbrowns, guacamole, smoked salmon, chipotle hollandaise
- Açaí bowl and chia puddings
- Huevos 🍳 Al pastor
- Omelet yes with jalapeño and salsa

Perfectly topped with some of the most beautiful views of St Paul and the city 🏙️

#invite

#losmochis #londoncity #stpauls #londonrooftop #londonbrunch Less