Foodle

I was invited to visit.This was my first visit since the relocation to Nagoya Kanko Hotel.There is a wide variety of appetizers that pair perfectly with Japanese sake.Draft BeerTokoroten and Mikawa CrabsHokugenOkose, Shinojima, and innardsMarinated Bonito, Kinira Ohitashi, and more.ShichidaSea Bream Soup with burdock and lotus rootSakura-boiled Octopus and Shako (mantis shrimp)IsojimanMirusutaNigiriSpring Sea BreamShoguro Ika (Black Squid)Mirugai (Giant Clam), ShinojimaAsari Tempura, a local dish from Handa City, and more.Tsuru no KureKisu (Japanese Whiting), and more.Bafun Uni (Sea Urchin), NoboribetsuManna Bonito, Miso Marinade, and more.Dai na, TochigiShinko (Baby Fish), Hamana Lake, and more.Kohira, ChibaKuruma Ebi (Tiger Prawn)HirokiAkami Zuke (Marinated Lean Tuna), Toi, frozen and more.Chutoro (Medium Fatty Tuna)Otoro (Fatty Tuna)Abalone with liver sauceKagetoraAji (Horse Mackerel), Yamaguchi, and more.Hand-rolled young sweetfish from Lake BiwaNodoguro (Blackthroat Seaperch)Hidakami, flowchartVinegared rice crackers, and more.Goma Saba (Sesame Mackerel), and more.Anago (Conger Eel), Ise Bay, and more.Miso SoupAka Dashi (Red Miso Soup)Negitoro (Minced Tuna with Green Onion)Kanpyo Maki (Dried Gourd Roll)Tamago (Egg) Less

チリレンゲ
西区
麻婆なら不動の一強！四川麻婆豆腐の名店
今回もテッパン麻婆豆腐定食1.300円を注文
麻婆は刺激的な辛さで攻めるのでなくコクと旨味
甘めの味噌ダレをまとった挽肉がとにかく米泥棒
仕上げの山椒が香り立ち麻婆と米の無限往復
ライスおかわり自由とか胃袋への配慮まで嬉しい
麻婆とは対照的な舌休め的なサラダは名脇役
優しい玉子スープもなくてはならない存在
開店前から人が並ぶいつもの光景が目にタコ
辛いだけじゃない旨味の深さでハマる唯一無二
ひと口目からこの味や！と嬉しくなる大好きな店
連携プレイが見事なチャキチャキ男女が切り盛り
20260818
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🌶ランチ 1,300円🌶
・麻婆豆腐
・スープ
・副菜
・ご飯（オカワリ自由）
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@chiri_renge
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中華食堂 チリレンゲ
大阪市西区立売堀3丁目4-1
メゾンアルカディア 1F
📞06-6539-1990
営業時間
ランチ 11:30~14:30
ディナー 18:00~22:00
定休日 日曜日 Less

I had been looking for an opportunity to visit Ishiusuhiki Soba Kobo Yama no Mi, and finally decided to go when a gap in my schedule opened up. I called the day before and successfully made a reservation.I chose the two-course option, selecting "Soba + Sobagaki" and "Soba + Sukagawa Pizza." I think it was a good choice in terms of portion size.Both dishes were rich in soba flavor, but what really impressed me was the sobagaki! It was especially delicious when enjoyed with salt and wasabi. Of course, the soba itself was smooth and tasty as well.I hope to try day drinking there someday. It was a great meal! Less

坦々麺 / Tantanmen / Sawada Shōten — Kita-Shinchi, Osaka

Soup stock uses chicken carcasses, saba-bushi, kombu and niboshi, combined with sesame paste, roasted sesame seeds and chili oil. Medium-width wavy noodles are supplied by Teigaku. Pork belly chashu, tori chashu, baby bok choy and bean sprouts. 16 different ways to customize spiciness and numbness levels. Mini mābo donburi on the side.

Master Shuhei Sawada was born in Himeji City, Hyogo. After working part time at a Chinese restaurant, he decided to attend the Tsuji Culinary Institute in Abeno, Osaka. He graduated in 2000, then traveled to Hong Kong where he trained at multiple Chinese restaurants over the next several years. Upon returning to Japan, he began running restaurants, including the China Room at the Grand Hyatt in Roppongi Hills. His restaurant Chugokusai S.Sawada opened in Osaka in 2016, soon being awarded a Michelin star (now for six consecutive years). Sawada-san eats about 50 bowls of tantanmen per year, it was in his plans for quite some time to eventually open a tantanmen specialty shop. 14 seats. Since April 4th, 2022. @sawadashoten123 Less

Some brilliant desserts at @gardenmuseumcafe by @gabbergrams. The rest of the food is mostly good but the dessert menu (which changes every day) is the reason to come here, along with the lovely garden setting. Truly incredible 10/10 blackberry meringue roulade. Swipe to see the rest

Loganberry fool and shortbread. Unreal 🫠 🥰

Apricot, almond and chocolate tart 🙌🏽🤌🏽🙌🏽🤌🏽

Strawberry mousse

Delicious fatty lamb with potatoes, green beans and salsa verde

Gazpacho

Flat peach, tomato, ricotta, pine nuts and basil. Lovely but too small

Octopus was excellent but not enough of it 😢

Very good lemon sole with spinach, girolles and an aioli which was overpowering

Rabbit cooked in rose, cucumber, saffron and basil

Orecchiette, peas and bacon

Carne salata, watercress and anchovy dressing

Focaccia

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🇯🇵 เชื่อว่าสายอาหารญี่ปุ่น โดยเฉพาะแนว Kappo น่าจะรู้จักเชฟ Narisawa กันอยู่แล้ว เพราะเชฟถือว่าเป็นเบอร์ต้นๆของวงการคัปโปะในไทยเลย ส่วนตัวติดใจฝีมือเชฟมาตั้งแต่สมัย Kuon no Tsuki จำได้เลยว่าไปทีไรก็ประทับใจทุกครั้ง จนตอนนั้นบอกต่อเพื่อนไปหลายคนมากกก

ตอนนี้ดีใจสุดๆที่เชฟกลับมาเปิดร้านใหม่แล้วกับ Kappo Issui และแน่นอนว่าเชฟไม่เคยทำให้ผิดหวัง กลับมารอบนี้คือยังปังเหมือนเดิม มื้อนี้ชอบทุกอย่างจริงๆ แต่ที่ต้องพูดถึงเป็นพิเศษเลยคือ ข้าวอบ Autumn Salmon กับเห็ดญี่ปุ่น 7 ชนิด 🍚🐟 เชฟใช้แซลมอนจากญี่ปุ่น เนื้อมีความหอม นุ่ม แล้วก็มันน้อยกว่าแซลมอนทางยุโรป กินกับข้าวอบแล้วมันลงตัวมาก คิดดูแล้วกันว่ามันดีขนาดไหน เพราะทำให้คนที่ปกติแทบไม่แตะข้าวถึงกับเติมไปเลย 3 ถ้วยจ้ะ 😂

อีกเมนูที่ไม่พูดถึงไม่ได้เลยคือ ซุป Ise Ebi 🦞 เป็นฟีล Japanese-style lobster bisque แบบเข้มข้น ในหม้อนี้มีทั้งเนื้อกุ้งมังกร ลูกชิ้นกุ้ง แล้วก็มันฝรั่ง ตัวซุปคือหอมตั้งแต่ยังไม่ทันเปิดฝาเลย พอได้กินเท่านั้นแหละ… 🥹🤤🥴

ในคอร์สยังมีทั้ง ซุปปลาไหลฮาโมะ Hokkigai และ ปลา Ayu ย่าง แล้วก็อีกหลายจานที่ไม่รู้จะบรรยายยังไงให้หมด ปิดท้ายด้วยผลไม้ฉ่ำๆกับ ไอศครีมนมฮอกไกโด ที่เชฟนำเข้านมจากญี่ปุ่นมาทำเองเลย ทานคู่กับโมนากะที่ปิ้งมากรอบๆ ฮืออออ โคตรดี 🥹

สรุปมื้อนี้คือแฮปปี้ไม่ไหวว ถ้าใครเป็นสาย Kappo บอกเลยว่าร้านนี้ควรอยู่ในลิสต์จริงๆ !!

ปล. ร้านอยู่ชั้น 2 ใน K Village
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฿3,800++ Kappo Course
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📍@kappo.issui - สุขุมวิท 26
#orn_bellyjourney #orn_japanese #orn_omakase #orn_kappoissui Less

Took a short detour through downtown Augusta GA today, and Broad Street is all tore up, as they say. (Major construction.) Fortunately, @bradleysbbqaug is open for business, and it’s worth a visit.

Wonderful setting in an old downtown building with exposed brick and lots of historic Augusta touches. Ribs and pulled pork with Bradley’s original sauce, a spicy tomato-vinegar blend, plus a rather unique hash-and-rice (very tomato-ey and studded with chunks of potatoes) and super delicious slow-cooked green beans.

#bbq #eatbbq #gabbq #bbqtour #fooddrinktravel Less

I was lucky enough to win a reservation battle for omakase, so this was my second visit. Since I was here, I decided to order two bowls and couldn't resist the chef's recommendation of the vegetable donburi. Last time, I couldn't specify the order of dishes, but this time I could, so I chose to have the salt and soy sauce ramen in that order! In between, I enjoyed the vegetable donburi. Having skipped breakfast, I managed to finish everything! It was delicious! Less

Shumoku Cho ShimizuInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for visiting. I would appreciate your likes, follows, and saving the restaurant.I revisited "Shumoku Cho Shimizu," a recipient of the Tabelog Award 2026 Gold and a prestigious restaurant. I always look forward to dining here.The atmosphere is both serene and homey, providing a comfortable space where I always feel at ease. The warmth of Chef Shimizu's personality is evident in both the food and service.Here are the dishes I enjoyed that day, along with some thoughts:Unfortunately, I couldn't take photos of the dishes, but each one was a heartfelt masterpiece. The restaurant beautifully expresses seasonal customs and traditions through its cuisine, making it a great learning experience for diners."Jabara no Torikku Wari" "Ice Bowl with Black Abalone, New Lotus Root Puree, Edamame, Water Shield, Somen Squash, Purple Shiso Flower, and Tomato Jelly" "Satsuki Masu Sushi" The Amago fish becomes Satsuki Masu when it matures."Charcoal-Grilled Hamo with Liver and Swim Bladder (Fue)" Served with wasabi-infused plum sauce."Sesame Tofu with Sea Urchin from Hagi and Jurokushima Nori Soup, Mini Okra, and Mashed Okra" "Kaji Leaf, Aco from Mikawa, Charred Skin, and Tsubu Shell from Hokkaido, Okahijiki, and Cooked Iwatake" Served with salt, soy sauce, chili vinegar, and wasabi."Aco Jelly" "Miyagawa Ayu, Charcoal-Grilled with Tade Vinegar" "Waragawa Ayu, Charcoal-Grilled with Tade Vinegar" "Palate Cleanser: Shine Muscat, White Sweet Potato, Myoga, and Red Shiso" "Freshly Fried Hiryuu Tofu with Corn and Hairy Crab, Eggplant, New Ginger, and New Ginger Sauce" The corn is the sweet "Megumi Gold.""Deep-Fried Heads, Tails, and Backbone of Waragawa Ayu" "Pickles" "White Rice (Inochi no Ichi)" "Mikawa New Eel Kabayaki" "Winter Melon and Green Onion Red Miso Soup" "Aco Hara-bo" "Chichiko (Kawayoshinobori) Kara-age" "Aco with Sesame" "Hida Beef Shigure-ni" "Milk Ice Cream with Aichi Mango and Miyazaki Lychee" "White Adzuki Bean Mizu Yokan Wrapped in Bamboo" "Matcha" I had a wonderful time and would love to visit again. It was a great meal! Less

Now's the time to plan your Friday lunch around the meatball sub at @ilbraccorestaurant. Our sandwich scribe and American hero @nickrallo recently listed five great meatball sandwiches in Dallas for the @d_magazine website, and I had to check his work. This is incredible stuff. Great sesame-covered bread (made in house), gooey cheese, the herby pesto is a clever touch too. Less