Foodle

Matsukawa
2025.04 lunch
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京都塚原の白子筍と蛤に蕗の炊き合わせ
木の芽
Simmered dish of white bamboo shoots from Tsukahara, Kyoto and clams with butterbur
Garnish with kinome

京都塚原の白子筍の焼き筍
Grilled white bamboo shoots from Tsukahara, Kyoto

帆立の真薯碗・キクラゲ・バチコ
Scallop shinjo owan, wood ear mushroom, bachiko
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I could scarcely believe it was my very first spring at「Matsukawa」. The menu paid elegant homage to the fleeting, ethereal crown jewel of the season — Hanasansho. To capture and savor such a rare, transient moment felt like pure fortune
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#vinfox_matsukawa #松川 #kaiseki #懐石料理 #予約困難 Less

A few more highlights from an absolutely epic meal at @sornfinesouthern.

• Crispy Silver Sillago Fish – Crispy Phuket silver sillago with scallop sauce, turmeric, and fried curry leaves. Incredibly crisp with a nice kick of heat.

• River Prawn – The perfect one-bite dish. River prawn seasoned with coriander root, garlic, black pepper, and green mango over jasmine rice with a crispy sago cracker.

• Coconut Soup – Fragrant, slightly sweet coconut soup with coconut shoots, fresh coconut, dried shrimp, dried squid, and scallop oil.

• Grilled Cockles – Grilled cockles with garlic, curry paste, and sun-dried abalone shaved tableside.

• Stuffed Andaman Squid – Fresh squid stuffed with burnt eggplant and lobster trimmings, finished with squid ink sauce and pickled chilies. Less

🍧𝗦𝗲𝗮𝘀𝗼𝗻𝗮𝗹 𝗞𝗮𝗸𝗶𝗴𝗼𝗿𝗶 𝗶𝗻 𝗢𝗺𝗼𝗿𝗶
🍑旬のフルーツを贅沢に味わう、大森のかき氷専門店
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼

If kakigori is on your summer food list in Tokyo, add 𝗡𝗲𝗸𝗼𝗴𝗼𝗿𝗶 to your radar🍧 Located in the Omori area, this shaved ice specialist is known for its creative seasonal flavours, particularly those showcasing fresh fruits🍒

This summer, they are operating two locations: 𝗞𝘂𝗿𝗼 𝗡𝗲𝗸𝗼𝗴𝗼𝗿𝗶 and 𝗦𝗵𝗶𝗿𝗼 𝗡𝗲𝗸𝗼𝗴𝗼𝗿𝗶 (@shironecorororo)🐻‍❄️ We visited the former on a weekday and walked straight in, but Fast Passes are available via @tablecheck_gourmet for ¥500 each to secure a seat during busier periods🖥️

We tried two completely different flavours: 𝗠𝗼𝗺𝗼 𝗭𝗲𝗻𝗸𝗮𝗶, generously topped with peaches from Yamanashi including varieties such as 𝘠𝘶𝘮𝘦𝘮𝘪𝘻𝘶𝘬𝘪 and 𝘏𝘢𝘬𝘶𝘩𝘰, and the 𝗧𝗼𝗺𝗼𝗿𝗼𝗸𝗼𝗰𝗵𝗶𝗶 with sweet corn and cheese🌻

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈┈••✼

大森エリアにある、旬の素材を使ったかき氷が楽しめる専門店「ネコゴオリ」🍧 季節のフルーツを贅沢に使ったかき氷を楽しめる人気店です🍇

今夏は「白ネコゴオリ」と「黒ネコゴオリ」の2店舗体制🍉 今回は平日に「黒ネコゴオリ」へ伺いました🐈‍⬛ 運良く待ち時間なしでそのまま入店できましたが、混雑時など確実に席を確保したい場合は、TableCheckから500円/名のファストパスを事前に予約できます🪙

今回いただいたのは、山梨県産の夢みずきや白鳳などの桃を贅沢に味わえる「桃ぜんかい」と数量限定の「とうもろこちぃ」🧀 季節によってメニューが変わるので、次回はまた違う旬の時期に伺ってみたいお店です🍁

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼

📍┆𝗡𝗲𝗸𝗼𝗴𝗼𝗿𝗶 · ネコゴオリ
🚉┆Omori · 大森駅 (Exit 2)🚶🏽‍♀️10min
👩🏻‍🍳┆Kakigori (Shaved Ice) · かき氷
🏷┆@necogoori #ネコゴオリ
💰┆Peach Overload 桃ぜんかい (¥3,000)
　　 Sweetcorn & Cheese とうもろこちぃ (¥2,100)
👣┆Casual · カジュアル
📅┆Fast Pass via TableCheck · ファストパス予約可
✍️┆Food: 𝖲𝖾𝖺𝗌𝗈𝗇𝖺𝗅 · Vibe: 𝖢𝖺𝗌𝗎𝖺𝗅 · Price ¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼

#tokyohalfie_kakigori #tokyohalfie_かき氷 #かき氷 #[instagram]🍧 Less

Back at the newly refreshed @restaurant.potong - the Thai-Chinese restaurant from World’s Best Female Chef @chef.pam in Bangkok! Set in a historic Sino-Portuguese building that once served as Chef Pam’s family pharmacy, this five-story space was home to four generations of her family for more than a century. The latest renovation included more practical tables for tableside service, adjustable lighting, and carpeted floors to minimize vibration - thoughtfully preserving elements of the original design while elevating the dining experience.

The tasting menu has also evolved - balancing new creations with beloved classics. Chef Pam leans deeper into her Chinese heritage with ingredients like Yunnan cured ham and fish maw, while standouts such as the pad thai and 14 day dry-aged duck remain as compelling as ever. A new beverage program featuring wines from around the globe further elevates the meal. After dinner, we headed upstairs to @opm.bkk for a round of inventive cocktails from a dreamy blue concoction to a Hanoi shaved ice before calling it a night. Thank you Chef Pam and team for another wonderful meal!

Our menu:

new life | marinated squid / squid ink

preserving | cured ham / lard / rose wine / vegetable broth

generations | pad thai / nakhon si thammarat tiger prawn

respect | mud crab roe / cilantro / lemongrass

memories | oyster / golden broth

potong | 14-day dry-aged duck

celebrate | fish maw / 9-grain rice / morel / shaoxing wine

together | rad nah / duck / rice noodle

thank you | santol

walls | potong’s building
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1*, Potong
Bangkok, Thailand
#supermelThailand #supermelBKK Less

Matsukawa
2025.04 lunch
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近江牛フィレの炭焼き
花山椒・徳谷トマト
Charcoal-grilled Omi beef fillet
Hanasansho, Tokutani tomato

近江牛と白子筍と花山椒のしゃぶしゃぶ
Obi beef, shirako bamboo shoot and hanasansho shabushabu

鮑と新ワカメのしゃぶしゃぶ
Awabi and fresh wakame shabushabu
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I could scarcely believe it was my very first spring at「Matsukawa」. The menu paid elegant homage to the fleeting, ethereal crown jewel of the season — Hanasansho. To capture and savor such a rare, transient moment felt like pure fortune
.
.
.
#vinfox_matsukawa #松川 #kaiseki #懐石料理 #予約困難 Less

i love food but more important than that, i love meeting people who love it just as deeply and care about what and how they create 👩🏼‍🍳

a long awaited visit (in the best company!) to Stiegl-Gut Wildshut - a place i already mentioned in my previous post - we finally made it and got to experience @stefansigl_ cooking!

@stieglgutwildshut is built around the idea to work with nature, not against it and it’s genuinely inspiring to watch Stefan talk about seasonal ingredients, regional producers and the connection between agriculture and the plate - a gentle reminder that every dish starts long before the kitchen. the philosophy is rooted in healthy soils, regenerative farming and respect for natural cycles. it begins with people growing the produce (a privilege we often take for granted here in austria!) and giving nature all the time it needs 🌾

it’s hard to pick a favorite, but if i had to, it would be the raw marinated lake trout with yellow pepper, elderflower and a touch of harissa chilli mayonnaise (in the 5th pic) - so fresh and vibrant, i think it perfectly reflects the philosophy. also, the desserts?! the strawberries with rose juice and whipped crème fraîche celebrated berry season in the simplest and most beautiful way

one of these moments that make me appreciate working in hospitality (even more) and make me really excited to contribute to what this industry can become 🙂‍↕️

salzburg | austria | vacation | trip | café | city guide | restaurant | stiegl | landwirtschaft | spots | explore | share | save | fyp | foryou Less

They say cao lau can only be made in Hoi An. By tradition the noodles need water from one old well in town and ash from hardwood on the islands offshore. Thick and chewy, closer to udon than pho, with char siu pork and crunchy croutons. Hoi An was once Faifo, a port full of Chinese and Japanese traders, and you can taste all of them here.
📍 Cau Lau Thanh. Less

In Hue, the old imperial capital, the most beloved dish is one the poor created. Cơm hến: cold rice, tiny clams from the river, herbs, crackers, fermented shrimp paste, chili.

The story goes it dates back around 200 years, born from a family who couldn’t afford fish. Nothing fancy, nothing wasted, and somehow perfect.

📍 Com Hen Hoa Dong, Hue.

(Versão em Português nos comentários) Less