Foodle

Berbereeeeeeeeè 🍕 #mostofitaly

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#sustainability #sustainablefood #organicfood #luxurytravel #tuscany #foodtravel #foodie #foodies #pizza #florencefood #traveler #farmtotable #organicfood #finedining #italytour #italianfood Less

I usually order course meals to avoid missing out on unfamiliar dishes, but at malca, the variety is reminiscent of an izakaya menu, allowing me to enjoy the pleasure of selecting ingredients I want to eat that day.From prosciutto, new onion soup, sardine confit, sautéed white asparagus, tripe stewed with tomatoes, to capellini with bottarga, and squid ink pasta with firefly squid... for the main dish, I had the light Aichi duck.Every dish was a favorite of mine—my adrenaline was through the roof! Haha.The atmosphere with Chef Okamoto and the staff was great, and the conversation flowed easily.It was a great meal! (^^)Today's menu for two: JPY 65,000- Prosciutto from France, Jambon d'Auvergne, 12 months aged: JPY 2,400- Chilled soup of new onions from Awaji Island: JPY 2,600- Sardine confit from Chiba, marinated carrots, and eggplant crema: JPY 3,600- Sautéed white asparagus from Porto with bottarga-style sauce: JPY 5,600- Tripe from Tajima beef in Hyogo, stewed with tomatoes: JPY 4,500- Roasted Megumi duck from Aichi: JPY 9,800- Chilled capellini with raw bottarga from Greece: JPY 5,000- Pasta with milk clams and watercress aglio e olio, turned into risotto: JPY 3,800- Firefly squid from Toyama, seri, and handmade squid ink tagliolini: JPY 3,800- Mont Blanc (cherry) from malca: JPY 1,400 per plate- Pudding from malca: JPY 1,200 per plate- Other drinks. Less

The grandeur of the interior at this grand maison in Hibiya is truly impressive, with plenty of beautiful fresh flowers adorning the space. The service is wonderful, and the food is absolutely delicious. I initially wondered about the number of dishes, but it turned out to be more than enough. The bread, cheese, and dessert cart were delightful additions. I would be thrilled to be brought here for a celebration! Less

✔️ A gem of French cuisine with a Michelin star for 8 consecutive years.✔️ Exquisite course meals featuring game hunted by the chef himself and seasonal ingredients sourced from across Japan.✔️ Highly recommended for dates and anniversaries! A popular restaurant with a Tabelog rating of 4.24 and a BRONZE AWARD.◾️ Menu LATURE〈Lunch Course〉 JPY 6,800+ Original Mocktail Kouka fu JPY 1,760This was my third visit to LATURE for lunch. Every time I come, I am treated to beautifully crafted dishes.At LATURE, the chef uses every part of the game and seasonal ingredients without waste. The course begins with a special macaron made from deer blood, ensuring that not a single drop is wasted. ✨Throughout the course, every dish is visually stunning and truly uplifting! Of course, everything tastes delicious, and since this restaurant specializes in game, there was no unpleasant odor at all. They also accommodate those who may not be fond of game.On this occasion, I visited to celebrate my best friend's birthday, and the birthday plate they prepared was absolutely lovely! ✨ I highly recommend this restaurant for any celebratory occasions! ♡- Macaron made from deer blood- New onion espuma- Sea bream with wasabi leaves and kombu dashi- Game pâté en croûte- Ezo deer- Shiso and kiwi jelly- Financier Less

I visited Ryoriya Sobiki for a business meeting this time.I was truly touched that they remembered our previous conversation about this restaurant and made the arrangements for us.The conversation with my guest flowed smoothly, and I appreciated their thoughtfulness in recalling casual details.The food was, of course, delicious, and I was impressed by the care put into each dish.There was a wide selection of drinks, allowing us to enjoy our time in a pleasant atmosphere.I can confidently recommend this restaurant for business meetings or important gatherings. Less

I visited for the first time on May 1st during Golden Week. I arrived before 7 AM to get a numbered ticket, but I was already 11th in line, and more people kept arriving. At 8:45 AM, while waiting in line for the opening, I was asked for my order. The menu only offered cold or hot options and sizes, so I ordered a small cold udon. At this point, there was a long line behind me. At exactly 9 AM, when the restaurant opened, I was handed a bowl of cold udon as I entered. I added condiments and a soft-boiled egg at the back, poured some broth over it, and then headed to the register to add tempura as a topping before paying. I was pleasantly surprised by the low prices. After that, I crossed the road to enjoy my meal in the building across. The udon was thick, with incredible elasticity and texture, making it exceptionally delicious. As expected from a renowned establishment, even with just over two hours of operating time, it’s worth the trip for many people coming from afar. Although it’s a place that can only be accessed by car, it was definitely worth the visit. After my meal, I looked back at the line and was astonished by the sheer number of people waiting. Less

赤べこらーめん / Akabeko Ramen / Wagyu Ramen Yoshi — Ōimachi, Tokyo

Wagyu paitan ramen is made from Japanese beef bones. Straight, medium width noodles are special ordered. Topped with black garlic oil, sliced wagyu chashu, spicy miso, bean sprouts and onions.

Akabeko is a legendary red cow from the Aizu area of Fukushima Prefecture, now also considered a symbol of the Tōhoku region (Beko means 'cow' in Tohoku dialect). The space this shop occupies was previously a bookstore, before the building was demolished and rebuilt. Six seats. Open since April 28th, 2023. Less

Recent bites in Copenhagen 🇩🇰
Guide coming soon, if you are interested in a sneak peek - comment: “FoodFetishist CPH“.

1. Turbot with vin Jaune and truffle @restaurantjordnaer
2. Tuna tartlet @restaurantjordnaer
3. Asparagus salad with Vesterbåtten cheese @restaurantjordnaer
4. Chawanmushi @restaurantjordnaer
5. Seafood plate @levi_cph
6. Hamachi @levi_cph 🇯🇵
7 - 8. Cph’s best pasta @levi_cph by @gabrieleri1212 🇮🇹
9. Sandwich @abrikos.cph
10. Zwiebelrostbraten @botschaft.cph 🇩🇪
11. White asparagus and hollandaise with the first fjord shrimps of the year at @marchal.dk
12. Chicken @marchal.dk a @alexander__baert signature
13. Frog legs 🐸 🦵 and bean salad at Babel 🇹🇭
14. Rösti with tartar at @restaurant.camour
15. Oysters at @babylon_restaurant_bar
16. Langoustine and Wagyu at @babylon_restaurant_bar
17. Roastbeef at @restaurantorangeriet
18. Lamb @[instagram] home 🐑
19. Escargot 🐌 at @restaurantpastis
20. Kama-toro at @sushi_anaba 🍣
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#thefoodfetishist #copenhagen #guide Less

Visited on May 10, 2026 (Sunday) at 17:55 (reservation made).I arrived a bit earlier than my reservation time, but I was able to enter smoothly. There were some seats available, so it might be possible to get in without a reservation.It seems they have a system where you decide on the menu on the day of your visit, and I ordered the B course for JPY 22,000.Please refer to the photos for the course list.◯ Assorted Appetizers This was a platter of five different items. Along with the classic jellyfish and char siu, there was a mix of squid and sea urchin, which was delightful. I think this might be the first time I've had appetizers that were all delicious without any strong flavors.All the dishes were of high quality and very enjoyable.◯ Stir-fried Surf Clam and Kujo Green Onion with Ginger The ginger was quite strong, giving a slight tingling sensation. I thought the texture of the surf clam and Kujo green onion complemented each other well. It was delicious.◯ Braised Shark Fin Soup in a Pot This dish was luxuriously filled with plenty of shark fin, and there was a generous amount of soup. I’m not a big fan of mushrooms, so I really appreciated this soup that focused solely on the shark fin flavor.◯ Peking Duck The duck was served already wrapped, with a good balance of Peking duck, vegetables, and sauce, making it very enjoyable. The aroma of the Peking duck was also spot on.◯ Wagyu Strip Loin with Hong Kong-style Umami Sauce The seasoning was robust, yet I could really taste the sweetness and umami of the tender strip loin. It was delicious.◯ Loire White Asparagus with Thickened Broth While it was tasty, I felt that having asparagus as a main component was a bit lacking. The asparagus was quite thick, indicating high quality.◯ Colorful Egg White Fried Rice with Shiso and Scallops The shiso provided a wonderful accent, making for a refreshing fried rice dish at the end. I thought the portion was just right.◯ Dessert It was a jelly made from Hyuga Natsu citrus. While you might not see this often in Chinese cuisine, it was a nice refreshing finish after a hearty meal.At the very end, a pot of Chinese tea was served, allowing me to enjoy it thoroughly.This restaurant has a very high rating and is indeed delicious, yet it offers a relatively reasonable price without being too formal. I would love to visit again.It seems lunch is even more affordable. Less