Foodle

I had been looking forward to visiting this representative grand maison of Japan, and it far exceeded my expectations, providing a truly wonderful experience.First, I was surprised by the selection of aperitif champagnes available. There were about six options, and I was thrilled to see Salon among them. The luxury of enjoying champagne, which is not often served by the glass, right from the start of the course is something unique to L'OSIER.The food was, of course, exceptional, but what stood out was the pairing that included not only wine but also Japanese sake. The limited edition Kuro-ryu sake we had was surprisingly well-matched with the dishes, providing an experience that pleasantly challenged the notion that "French cuisine must be paired with wine." The incorporation of a distinctly Japanese sensibility in the pairings showcased the restaurant's depth.The tableware was also very impressive. At first glance, it appeared simple, but the refined design down to the smallest detail reflected the aesthetic sensibility that Shiseido has cultivated over the years. Some pieces featured designs reminiscent of kintsugi, expressing traditional Japanese beauty in a modern way, harmonizing beautifully with the dishes. It naturally evoked the phrase "French cuisine that Japan can be proud of."For dessert, I could choose from several options, and I selected a dish that used an entire box of cherries. It was a lavish use of seasonal fruit, with a perfect balance of sweetness, making it a splendid finale to the course. The joy of choosing until the end is another charm of L'OSIER.Above all, what left a lasting impression was the service. The explanations of the dishes, the gestures, and the attentiveness to guests were all natural and comfortable, making me realize what "the highest level of hospitality" truly means. While the atmosphere was formal, it was free from excessive tension, creating a space where one could genuinely enjoy the meal.This special restaurant harmonized not only the food but also the wine, tableware, ambiance, and service at a high level. As a representative grand maison of Japan, it is a place I believe many should visit at least once. I look forward to returning to enjoy a new course when the seasons change. Less

Imabari is truly a wonderful place! It boasts amazing seafood, delicious Japanese sake, and skilled chefs. This experience was exceptional, and I encountered the most perfect sea bream of my life. The exquisite sea bream from the Seto Inland Sea, caught by the famous fisherman Junichi Fujimoto, was transformed into an extraordinary dish by the chef's skillful preparation. In addition to the sea bream, I also enjoyed a giant tiger pufferfish. The final dish, pufferfish kamameshi (rice cooked in a pot), was incredibly delicious! Moreover, the slowly cooked skipjack tuna was unforgettable with its tender texture and aroma. Less

博多BARU中村屋はなれ⁣
梅田⁣
博多名物が旨い朝引き鶏使用した炭火焼鳥店⁣
6月22日(火)よりランチメニューがスタート⁣
トップは炭火の香りが香ばしい中村屋の焼鳥丼⁣
ここにミニ白湯ラーメンが付いて1.280円⁣
丼は大きなつくねと焼鳥がとにかくゴロゴロ⁣
身は柔らかく噛むほどに甘みと肉汁ジューシー⁣
大きなつくねは割ると湯気出るふっくら仕上げ⁣
甘辛く炊かれたそぼろはふわっと軽い口当たり⁣
どちらも飯との相性は言うまでもなく抜群⁣
ラーメンは鶏の旨み凝縮されたまろやかスープ⁣
上にはしっとり濃厚な鴨チャーシューが鎮座⁣
麺を啜るたびに鶏の旨みが口いっぱい開花⁣
丼も麺も妥協なししっかり満足な欲張りセット⁣
その他焼鳥やアラカルトメニューの注文もOK⁣
ハッピーアワーはタコハイ.ハイボールが50円⁣
正気の沙汰じゃない2度見価格な昼飲みも幸せ⁣
食べログHOTレストラン連続選出された実力⁣
一度来れば理由が分かる鶏好き必訪の人気店⁣
炭火を自在に操る火入れの妙が光る亭主が切り盛り⁣
20260623⁣
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⁡⁣
🍜本日のメニュー🍜⁣
・ミニ鶏そぼろ丼とミニ鶏白湯ラーメンセット⁣
990円⁣
・中村屋の焼鳥丼とミニ白湯ラーメン 1.280円⁣
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@nakamuraya_hanare⁣
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博多BARU中村屋はなれ⁣
大阪市北区堂山町4-13　⁣
東梅田第一ビル　1階⁣
📞06-7777-1095⁣
営業時間 12:00～05:00（L.O.04:00）⁣
定休日 無し⁣
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梅田グルメ 梅田焼鳥 梅田ランチ⁣
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~information~Utilized by two peopleOmakase CourseMimosa Cocktail, Red and White Grape Juice(Approximately JPY 26,000 per person)~memo~I finally visited a Kyoto Italian restaurant that I had been curious about. The lovely interior features 8 counter seats and table seating, with a simultaneous start at 18:30. The chef was approachable, and the staff had a great atmosphere.Considering the course price, the content, and the portion size, it was quite reasonable, and I left feeling very full! The dishes were visually delightful, making it a great choice for special occasions.The course for the day included the following↓↓↓◉ Fava Bean and Caviar Crepe◉ American Prosciutto and Foie Gras Ice Cream◉ Sweetfish Panzerotti with Marinara Sauce◉ Tomato, Hairy Crab, Cheese, and Basil Sauce◉ Focaccia◉ Surf Clam, Lemon, and Capellini◉ Eel and Clam Risotto with Okahijiki◉ White Sweetfish and Artichoke◉ Kyoto Prefecture Beef and Eggplant◉ Palate Cleanser◉ Green Asparagus and Dried Meat Tagliolini (Carbonara)◉ Tiramisu and Herb Tea Blended from Kajitani Farm Less

しょうゆ中華そば + 玉ねぎ / Shoyu Chūka Soba + Tamanegi / Teuchi Chūka Soba Sakata — Kawasaki, Kanagawa

Sakata style shoyu ramen. Niboshi and katsuobushi dashi are combined with tonkotsu to make a double soup. House-made teuchi temomi noodles are hand-pounded to add waviness right before being boiled. Toppings include pork chashu, extra diced onions, menma, negi and nori.

Teuchi Chūka Soba Sakata serves a regional ramen style from Sakata, Yamagata Prefecture. In particular, this bowl draws inspiration from the Sakata shop Ken-Chan Ramen, a local Yamagata favorite. The taste here is made stronger for the Kantō region palate. Seven seats. Open since September 2018. Less

I revisited after a long time.This time, I tried the salt and soy sauce ramen.Compared to my previous visit, both seemed to have changed slightly in impression.The salt ramen had a beautiful aroma, and I was impressed by the addition of some green, aromatic vegetables.The toppings also felt a bit different from what I remembered; there seemed to be something with a texture closer to bamboo shoots rather than the usual menma.Personally, I preferred the salt ramen from my last visit, but the quality was still very high, and it was refreshing without feeling lacking.The soy sauce ramen had a rounder impression overall.When I had it before, the broth had a sharpness on its own, but when slurped with the noodles, that sharpness really came alive, leaving a strong memory.This time, that sharpness was somewhat subdued; while it was well-balanced, I personally preferred the previous version.That said, there’s no doubt that every detail is meticulously crafted, and each visit reveals a different aspect of the dish.Once again, I was very satisfied, and I truly feel this is a special restaurant. Less

MitakaInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for reading. I would appreciate your likes, follows, and saving the restaurant.I revisited "Mitaka," a recipient of the Tabelog Award 2026 Silver and recognized as one of the top 100 restaurants. I always look forward to dining here.Here are the dishes I enjoyed on this visit, along with some thoughts:"Clam and Wakame Soup with Kinome" The clams are from Kujukuri, and the broth is made from Kuwana clams."White Sweet Sea Bream Chumaki Sushi, Sasagarei, and Sweetened Fava Beans" Seeing the carefully prepared chūmaki at this time of year brings a sense of warmth."Yamato Potato Yoshino-ni" This is another comforting and delicious dish."Grilled Eggplant with Sea Urchin" On the right is the purple sea urchin from Yura, and on the left is the purple sea urchin from Aijima."Urui, Hira-gai, and Firefly Squid with Ponzu Jelly" "Tempura of Small Clams and Koshi-abura" The tempura of small clams has a unique flavor that is simply irresistible. The Koshi-abura, which can only be enjoyed in spring, is exquisite."Sashimi: Akashi Sea Bream and Shimane Horse Mackerel" The Akashi sea bream has an incredible firmness."Crab Shiro-gan Soup" The yellow part on top of the shiro-gan is the inner roe of the crab. You can enjoy the crab meat in a different form."Grilled Red Snapper with Crispy Skin and Goma-wasabi Fern" The red snapper is marinated in sake lees and then grilled. The skin is crispy while the inside remains moist."Warabi Shin-damakki, Kuruma Ebi, Small Potatoes, Fuki, and Bachiko Stew" The bachiko is stuffed inside the fuki."Pickles and Beef Shigureni" "Miso Soup" "White Rice" "Tuna Rice Bowl" This is a marinated tuna and green onion rice bowl. It's a welcome return after a long time."Mizu Yokan" I had a wonderful time and would love to visit again. It was a great meal! Less

It had been a while since my last visit to Yakiniku Kosen, and this time I sat at the counter on the first floor. I decided to order a la carte so I could enjoy as much of my favorites as I wanted. I had Omasum sashimi, avocado kimchi, salt-grilled tongue, salt-marinated outside skirt, salt liver, diced lean beef, seared yukhoe, marinated short ribs, colon, bibimbap, and spicy beef soup. Each dish was exquisite, and while I usually don’t order fatty short ribs at other places, Kosen uses ginger in their marinade, giving it a refreshing flavor that makes it easy to eat multiple pieces without feeling heavy. I also appreciated that I could order any quantity of meat I liked, and they were very accommodating. Due to redevelopment, they’ve temporarily stopped taking reservations, so I’m looking forward to when they resume! Less

Another week another meal at @enotecaspontanea 🍷 #mostofitaly

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#sustainability #sustainablefood #organicfood #luxurytravel #florence #foodtravel #foodie #foodies #naturalfood #charcuterie #farmtotable #naturalwine #finedining #italytour #italianfood Less

Yesterday's dinner with my friend @brucepalling in Florence 🇮🇹
Reposting his words:
"My farewell dinner in Florence with fellow gastroenophile @edoceladon @osteriadellenoteca : ravioli di peposo di manzo Al Burro e timo with divine buttery odours; dischi volanti pastificio gabbro con lampredotto e funghi di stagione- pasta with tripe and mushrooms again with intense stinky scent; Bistecca with smoky bloody undertones; brand new olive oil as verdant as you please; serious Barbaresco 16, exceptional local fizz and tiramisu. Love that menu stares if you prefer your Bistecca well done, we will recommend another dish out of reverence for centuries of Bistecca tradition. I will be back." 💯

#sustainability #sustainablefood #organicfood #luxurytravel #tuscany #foodtravel #foodie #steak #bistecca #mostofitaly #florencefood #farmtotable #naturalwine #finedining #italytour #italianfood Less