Foodle

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【Bar Nea名駅店】
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名駅に構える『Bar Neat 名駅店』。栄にある本格派バー『Bar Neat』の姉妹店であり、その重厚な世界観を継承しながらも、より間口を広げる役割を担った一軒だ。本店がウイスキーと静かに向き合う“深度”の店だとすれば、こちらはその入口として機能する存在。本格性はそのままに、距離だけを縮める設計がなされている。

その本店のエッセンスを最も色濃く感じるのがウイスキーのラインナップ。この日は「バランタイン17年」のオールドボトル、いわゆる“特級表記”の一本。1980年代以前の流通品で、現行とは設計の異なる時代のブレンドだ。ウイスキーの年数表記は最も若い原酒の熟成年数を指すが、この一杯は17年という下限を感じさせない一体感がある。蜂蜜のような甘やかさ、オークの包容力、そして角の取れた余韻。“時間を飲む”という感覚が自然と浮かぶ。そこに合わせるのが「３種のジャーキー」。ビーフ、ポーク、チキンと並ぶが、スモークのニュアンスがそれぞれに異なり、特にビーフの凝縮した旨味がウイスキーとしっかり噛み合う。酒と食が同じ方向を向いたときの説得力を、シンプルに体現する組み合わせだ。

一方でカクテルの完成度も高い。「モスコミュール」はジンジャーエールを使わず、発酵させた生姜で構成。炭酸の爽快感に頼らず、生姜そのものの辛味と酸、そして奥行きを引き出す設計で、口当たりはシャープながら後半にかけて丸みが広がる。クラシックに対する明確な解釈が見える一杯だ。さらに「キウイフルーツのフローズンダイキリ」。果実一個分を使ったフレッシュな仕上がりで、青さと甘さのバランスが絶妙。こうしたフルーツカクテルまできっちり仕上げてくるあたりに、この店の守備範囲の広さが表れている。

締めに選んだのは「トマトベーコンスパゲッティ」。濃厚なトマトの旨味にベーコンの脂が重なり、しっかりとした食べ応え。ここに「ブラッディーメアリー」を合わせることで、トマトの酸と旨味が共鳴し、食事とカクテルの境界が曖昧になる感覚が面白い。

本店と対になる存在として、この店はよく出来ている。ウイスキーで深さを担保しつつ、カクテルとフードで間口を広げる。その設計があるからこそ、バーへの一歩目としても、しっかり飲みたい夜にも成立する。入口でありながら、ちゃんと奥行きもある。実に使い勝手のいい一軒だ。ご馳走様でした。
#barNea Less

First of all, I would like to thank my fellow foodies for inviting me to Restaurant Naz, both before and after its relocation. Now, about Restaurant Naz—owner-chef Natsuki Suzuki, at just 26 years old, has established a name for himself, winning the Tabelog Award Gold and turning this restaurant into a nationally recognized gem in Karuizawa.The dishes, crafted from fresh vegetables and seafood, feature broths and sauces that highlight the ingredients' natural flavors. Notably, the homemade condiments created using fermentation techniques learned abroad have become quite popular. Customers are continually captivated by the vibrant presentation and the exquisite taste of the dishes!The youthful energy of the chef and staff, combined with the high-quality, stylish cuisine, blends harmoniously with the special atmosphere of the resort town of Karuizawa.It's also conveniently located just an hour away from Tokyo by Shinkansen.It was a great meal! (^^)Today's Menu: JPY 77,000- Freshly harvested snap peas and fava beans, deep-fried with a sauce- Horse meat with canola flowers, tartar sauce, and canola oil- White asparagus with lactic acid fermentation, pomelo, whey, and chamomile, served with tagliolini- Tara no me (bitter greens), Tsuki no wa kuma (moon bear), wild mountain vegetables, mixed rice, fuki no tо̄ (butterbur), and kinome (Japanese pepper)- Shinshu salmon, fermented tomatoes (20 days)- Reconstructed snow carrots, carrot ice cream, and dried carrots- Kagoshima Japanese pheasant, tataki, chicken breast, risotto, and fermented fuki no tо̄ sauce- Soba noodles with fermented spicy Japanese radish and karasumi (dried mullet roe)- Sakura mochi (cherry blossom rice cake) with strawberry sauce- Hazelnut cake- Herbal tea- Wine pairing Less

If you want to fully experience spring in Kyoto, you must visit a renowned Japanese restaurant. At Dojin, I enjoyed an impressive course that truly showcased the power of the ingredients. Each dish transformed with the essence of spring, keeping the excitement alive until the very end!I was particularly moved by the Tsukahara bamboo shoots. In the simmered dish, they were paired with abalone and wakame, allowing the natural sweetness and aroma of the bamboo shoots to shine through in the clear broth. Despite being the tender tips, they had no bitterness at all, which was astonishingly refined. Furthermore, when grilled with soy sauce, they took on a delightful smokiness, completely changing my impression of the same ingredient.The white sweet sea bream sushi was also remarkable. Its delicate texture was rich in flavor, and when paired with nori, the sweetness expanded beautifully. The grilled dragon mackerel was a top-class revelation, bursting with fat and umami the moment I bit into it—one of the best mackerels I’ve ever had.The mountain vegetable dishes were outstanding as well, with tempura of koshiabura and tara buds allowing me to fully enjoy the spring bitterness and fragrance. Each plate, including sakura trout tempura and aoshirazu fern wrapped in shinoda, was packed with the essence of the season.The bamboo shoot rice served at the end was simple yet extraordinarily delicious, and I couldn’t stop pairing it with the simmered mackerel and sesame-dressed sea bream. I truly realized how rare it is to find a restaurant that expresses the beauty of spring in Kyoto so exquisitely! Less

福龍園
天満
食べログ百名店に何度も選出されている名店
今回は超級麻婆豆腐定食1160円を注文
普通の麻婆もあるみたいだが亭主推しのこちら
超級と付くぐらいだから覚悟したものの拍子抜け
見た目のインパクトとは裏腹に辛さは意外と穏やか
角の無い豆腐？の様なソフトタッチな豆腐で歯茎可
個人的にはもぅ少しコク？が欲しいところ
白米はオカワリ1杯OKで優しいスープが付属
周りを見渡せば皆こぞって日替わり麺を注文
そっちが正解やったか？と心が揺らぐ良い香り
隣に視線を奪われ次回は日替わり狙いで再訪確定
天満で長年愛される人気店らしく店内は終始賑やか
本格四川を気軽に楽しめる実力派町中華の名店
圧倒的場数感漂う亭主と気さく女性たぶんご夫婦で切り盛り
20260601
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👲超級麻婆豆腐定食1160円👲
・スープ
・サラダ
・漬物
・ご飯
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福龍園
大阪市北区天満4-16-8
ハイツ天満宮1F
📞06-6353-7224
営業時間
ランチ 11:30～14:00
ディナー 18:00～22:00
定休日 日.祝日 Less

タンメン + 餃子 / Tanmen + Gyoza / Tanmenya — Higashi-Nakagami, Tokyo

Simple Chinese shio soup with pork and vegetables stir-fried in lard. Medium-thin low hydration noodles are added to the bowl 2-3 minutes before the stir-fried toppings so that they can loosen up. The vegetables are mostly napa cabbage and bean sprouts. The recommended way of eating is to add some of the house-made ra-yu chili oil, with gyoza on the side.

The roots of this bowl go back to a Chinese restaurant called Horai, located on a shopping street in the Hassei area of Akishima City, Tokyo. It was there that legendary tanmen was made by a Taiwanese chef named Chin-san. Horai has long since closed, but the 'Chin Tanmen' lineage continues to this day as a local style beloved in Akishima. It is believed that the disciple of Chin-san opened the shop 'Shan' (est 2001) in Akiruno City, most likely the disciple of Shan opened this shop, Tanmenya. 13 seats, lunch only 11:15am-2pm. Open around 20 years. Less