Foodle

Really enjoyed Yoji Tokuyoshi’s Milan restaurant back in 2018 and was curious as to what his Tokyo team deliver @alterego.tokyo . The answer , a textbook neighbourhood restaurant .

À la carte options available as well as Omakase menu which is individually tailored to every table . Fun , quirky mix of classics and creativity . The all Italian wine list has plenty of gems and is worth exploring .

Highlights off the night included incredible fresh peaches , the harmony of sweet onion custard with the char of grilled corn , the perfect cuisson on all the proteins and zucchini “steak” .

Worth visiting if you want a casual yet refined break from Japanese food when in Tokyo . Less

🥈Tabelog 4.41 🥈

Two tips you should know before visiting Yamazaki
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1) Taisho Yamazaki San is not only the chef but also a certified sommelier with a genuine passion for wine. Be sure to ask for his recommendations - he often offers a daily special available off the main list, along with beautifully aged bottles kept in excellent condition and a thoughtful selection of rare Japanese wines. Guests are welcome to share a budget, and he will thoughtfully pair wines (and sake) with the omakase, creating a seamless dialogue between the clear, ingredient-driven cuisine and the glass.
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2) Yamazaki opened its first overseas branch in Taipei’s Xinyi District in May this year. The kitchen is led by Chef Jeff, who trained under Yamazaki and carries forward the same philosophy of clarity, precision, and essential flavour. I have had the pleasure of tasting his cooking twice — once at the original Yamazaki and once at Sushi Hashimoto — and both experiences were outstanding. Signature touches such as the charcoal-grilled softshell turtle and the fleeting fresh gelati remain true to the Tokyo original. Highly recommended!

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💵 Budget: 50,000 yen
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#omakase#kappo#kaiseki#roppongi#tokyo Less

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【エラボラーチョ 大名店】
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福岡・大名の夜に、緑のネオンとメキシカンなオブジェが目印の『エルボラーチョ 大名店』へ。店名のエルボラーチョとは、スペイン語で“酔っ払い”の意味。なんとも陽気で、なんともこの店らしい名前だ。2002年に大名でオープンした1号店で、一人でも多くの日本人に本物のメキシコ料理を食べてもらいたいという想いから始まった一軒。店が掲げるのは、“日本国内でメキシコ旅行”。なるほど、壁の装飾、カラフルな電飾、酒場の熱気まで含めて、扉を開ければそこはメキシコの空気。パスポートは不要、必要なのは胃袋と酔う覚悟のみ。

「コーンチップス」はお通し的ポジション。いきなり酒場のスイッチが入る。軽い塩気と香ばしさに、サルサの酸味と辛味。特別な一品というより、これから始まるメキシカンの助走としてちょうどいい。

「ポテト&チリビーフ」は、フライドポテトにチリビーフ、サルサ、玉ねぎ、そしてワカモレ。見た目からしてジャンクの誘惑が強いが、これは正しく酒のための料理。ポテトの油分に、チリビーフのピリ辛な旨味、トマトの酸味、アボカドのまろやかさが重なる。気づけば手が伸びるタイプ。

「シーフードマリネーラ」は、完熟トマトとタコの漁師炒め。タコの弾力とトマトの甘酸っぱさが主役で、食べた瞬間は赤い酸味が立ち、後からニンニクや唐辛子の輪郭が追いかけてくる。どこか燻製のようにも感じる香ばしさがある。

看板の「パストール」は、10種類以上のスパイスや野菜に漬け込んだ豚肉を焼き上げた、メキシカンタコスの定番。肉の旨味にスパイスの香り、玉ねぎと香草の爽やかさ、さらにパイナップルの甘酸っぱさが重なる。甘味、酸味、辛味、脂のバランスで食べさせる設計で、タコスという小さな器の中にメキシコらしい陽気さが収まっている。

「パリジャーダ」は、秘伝のサルサに漬け込んだ鶏肉をじっくり焼き上げた料理。鶏もも肉は柔らかくジューシーで、焼き目の香ばしさとサルサの辛味がストレートに届く。下に敷かれた野菜のシャキシャキ感も手伝って、肉料理ながら重たくなりすぎない。

『エルボラーチョ 大名店』の魅力は、空間と料理と酒が一体になった陽気な空気にある。現地感を大切にしつつ、日本人の口にも寄せた親しみやすさがあり、タコスをつまみ、肉を焼き、トマトソースで酒を進める。大名の夜を少し賑やかに始める場所として、なかなか頼もしい一軒。ご馳走様でした。⁡
#エラボラーチョ Less

I ordered the Special Tenderloin (135g) with three pieces. The cross-section was beautifully pink. The meat was finely textured, tender, and had a delightful sweetness—absolutely delicious. I could easily eat three more pieces.Since transitioning to OMAKASE, it seems like reservations have become harder to secure. I've faced four consecutive failures (unable to book for four months). I hope to visit at least once more before the end of the year. Less

Back at @haomabkk Haoma in Bangkok in January for what must have been my fourth or fifth visit.

Chef-owner Deepanker “DK” Khosla was incredibly kind enough to open the restaurant just for me, and I enjoyed another fantastic meal.

Haoma’s approach to modern Indian cooking has always really interested me. DK takes the flavours and foundations of Indian cuisine and looks at them through a contemporary lens, making extensive use of local Thai produce and ingredients grown and sourced around the restaurant. It’s clever and thoughtful cooking, but most importantly it’s absolutely delicious.

Personally, I actually prefer the vegetarian menu here — which probably says quite a lot coming from me — although both the vegetarian and non-vegetarian menus are excellent. There’s so much depth of flavour and spice without the food ever feeling unnecessarily complicated.

The wine side is taken seriously too, with a great list and a very good pairing that works particularly well with the complexity of the food.

And DK himself remains one of the most humble and genuinely lovely chefs you could meet. Considering everything he has achieved with Haoma, there’s absolutely no ego — just a huge amount of passion for what he does.

Another brilliant meal at a restaurant I’m always very happy to return to.
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Michelin - ⭐️🍀
OAD - 89 (Asia list)
Best Chef Awards - 🔪🔪
Asia 50 Best - 90
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#Haoma #BangkokFood #IndianCuisine #BangkokRestaurants #AChefAbroad Less