Foodle

担々麺 / Tantanmen / Shanghai Xiaochi — Shinjuku, Tokyo

The soup stock uses chickens, pork bones and tongues. Medium-thin straight noodles are cut long. Finished with bean sprouts, garlic chives and ground pork. Pickled vegetables and wood ear mushrooms, spicy prawns on the side.

Shanghai Xiaochi is a late-night Chinese restaurant, specializing in Shanghai cuisine but also serving dishes from Sichuan and Hunan. Over 30 types of seasonings and spices are ordered directly from Sichuan and the cooks (all Chinese) have over 600 dishes in their repertoire. The menu features rabbit meat, frogs and insects. The restaurant is famous for serving Shanghai hairy crabs shipped in from China during the season (Oct-Nov). Run by long-time shop manager Reiko-san, who is from Shanghai and got her Japanese name from regular customers. Open until 5am. 80 seats. Since 1993. Less

🇹🇭 ใครที่เล็ง Rasik มานานแต่ยังไม่มีแพลนไปเชียงใหม่ รอบนี้ถือว่าโชคดีเลย เพราะเชฟหวายบินมาเสิร์ฟถึงกรุงเทพแล้ว !!

เชฟหวายจาก Rasik Local Kitchen ร้านอาหารไทยร่วมสมัยเจ้าดังจากเชียงใหม่ที่ได้ Michelin Bib Gourmand ตั้งแต่ปีแรกที่เปิด ยกทีมมาคอลแลบกับเชฟอ้นแห่ง Front Room ที่ Waldorf Astoria Bangkok ในแคมเปญ Tastes of Thailand 2026

สิ่งที่ชอบคือหลายเมนูยังคงเอกลักษณ์การใช้วัตถุดิบท้องถิ่นและการตีความอาหารไทยในแบบของ Rasik แต่ถูกนำมาเล่าใหม่ผ่านมุมมองของทั้งสองเชฟ

คอร์สพิเศษนี้มีแค่ 3 วันเท่านั้นเฉพาะวันที่ 19-21 มิถุนายน ทั้งมื้อกลางวันและมื้อเย็น ใครที่มีร้านนี้อยู่ในลิสแต่ยังไม่ได้ไปเก็บ นี่น่าจะเป็นโอกาสที่ง่ายที่สุดในการได้ลองชิมฝีมือเชฟหวายโดยไม่ต้องขึ้นไปถึงเชียงใหม่ 😍
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฿2,500++ / Person
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📍@frontroombkk - Waldorf Astoria
#orn_bellyjourney #orn_finedine #orn_thai #orn_frontroom #orn_rasik Less

A few more highlights from last week’s Austin tour: next up, an old favorite: @leroyandlewis. Smoked tri-tip as good as ever, plus direct-heat chicken along with kimchi elotes and a Frito pie (had to get a Frito pie.) A little steamy in the dining room, but fortunately the Big Red frozen sangria was slushy and cold.

#bbq #eatbbq #txbbq #atxbbq #bbqtour #fooddrinktravel Less

Visited in May 2026.I truly believe this is the best sushi restaurant.Personally, it’s my favorite sushi spot in Japan.Every time I visit, I wonder if there’s any place that surpasses it in terms of ingredients, preparation, cooking, and originality.The cost-to-quality ratio seems very high.The value is exceptional, and the Japanese sake served is delicious, making it truly flawless.I respect restaurants that can serve grape shrimp as part of their course with such quality, haha.I believe this restaurant deserves to be recognized more widely.It has a Tabelog Gold rating, but I think it deserves even higher recognition.If you have the chance to visit this miraculous place, Sushi Sanshin, prioritize it above all else, even if it means canceling other plans, haha.Dishes:- Simmered clam, canola flower, and tree buds- Spanish mackerel with salt and sudachi- Kinmedai (red snapper) with cherry wood and cold smoke- Baby spear squid- Herb roll from Kajitani Farm- White sweetfish- Masu salmon- Swordtip squid- Chawanmushi (savory egg custard) with oyster and grape pepper- Toro (fatty tuna)- Kohada (gizzard shad)- Simmered scallop- Sardine roll- Anago (conger eel)- Hairy crab with cherry leaves and steamed sushi- Sea urchin- Grape shrimp- Firefly squid- Red miso soup- Dried gourd roll- Tamago (sweet omelet)Add-ons:- Octopus- White shrimp- Ankimo (monkfish liver)- Sardine- Surf clam- Horse mackerel Less

Cachete de mero frito. Cachete de mero a la plancha. Grandiosos.

La Barra de Cañabota es uno de esos lugares para disfrutar sin limitaciones. Uno de esos escasos bares que crea excelencia a partir de la sencillez. Sin excesos creativos ni piruetas obscenas para la cámara. Puro producto real, tratado con precisión, con pinceladas creativas que lo elevan. Y, si además tiene uno la fortuna de coincidir con Juanlu Fernández al otro lado de la barra, el placer sólo puede multiplicarse. Qué espectáculo de barra, de servicio y de producto.

Y un apunte personal: democratizar la cocina era esto. Servirle pescados y mariscos de verdad a clientes extranjeros que quieren probar producto local de verdad y están dispuestos a pagarlos. Un goce verlos disfrutar. @labarradecanabota @canabota Less

Discovering the Best Fish 'n' Chips at Heaps Pies in Decatur
If you're a fan of fish 'n' chips, there's a new spot in town that might just become your favorite: @heapsatl, located in Decatur, possibly Avondale Estates. Known for their New Zealand-style fish 'n' chips, they’re only available Friday through Sunday, so plan your visit accordingly.

A Taste of New Zealand
What sets Heaps Pies apart from the traditional British variety is the coating on the fish. The haddock is enveloped in a batter that resembles tempura—light and less greasy, offering a refreshing twist. The British chips could have been hotter but were very good. Heaps Pies stands out, edging out Washington’s Wharf, a formidable contender in Cumming, in terms of overall experience for said dish.

A Close Competition
While I’m declaring Heaps Pies my current favorite, it's a close call. Washington’s Wharf still holds the advantage with their chips, but when it comes to the fish, it's almost neck and neck but Heaps wins. The house remoulade at Heaps, with its hint of mustard, deserves special mention—it’s truly praiseworthy. The authentic New Zealand salt on top enhances the dish without overpowering it, earning my coveted “I’d rush back” distinction.

Exploring More Delights
Have you tried their New Zealand savory pies? If the fish 'n' chips are any indication, the pies must be delightful. I'm planning to grab a sausage roll on my next visit, and I’d love to hear your thoughts if you’ve tried them already. Are there any other must-try items on the menu?

Join the conversation and share your experiences! Let’s uncover more hidden gems in Atlanta together.
#HeapsPies #AtlantaEats #FishnChips #FoodieFinds #DecaturEats Less

Ranked No. 1 on Tabelog in Osaka, Sushi Sanshin is a reservation-only restaurant that has won the Tabelog GOLD Award. I was finally able to visit again after a long time.Once again, from the appetizers to the sushi, everything was perfectly delicious, making for a memorable experience that left me completely satisfied.Course Menu:□ Pre-meal Tea □ Cold Appetizers: Hairy Crab, Sea Urchin, Tomato □ Kinmedai (Golden Eye Snapper) □ Spear Squid with Japanese Radish □ Sawara (Spanish Mackerel) □ Herb Roll ■ Shiro Amadai (White Sweetfish) ■ Masunosuke (Salmon) ■ Hamo (Pike Conger) □ Hamo Skin □ Chawanmushi with Snap Peas ■ Toro (Fatty Tuna) ■ Kohada (Gizzard Shad) ■ Simmered Clam ■ Anago (Sea Eel) ■ Aji (Horse Mackerel) ■ Ken-saki Ika (Spear Squid) ■ Sea Urchin ■ Hokyokai (Surf Clam) □ Red Miso Soup ■ Tamago (Egg) Additions:■ Kisu (Japanese Whiting) ■ Negitoro (Minced Tuna with Green Onion) □ Panna Cotta You can truly feel the skill and creativity infused in each piece of sushi. This is the ideal sushi restaurant. I look forward to visiting again. Less

Yes, I am irresistibly drawn to a pun. Also, I find myself drawn to @pluckwines .

This wine bar has one of the deepest and best wine lists in New Orleans, and it’s also the most accessible thanks to the way Pluck operates.

Pluck is a wine bar built around a restaurant, with a full-service approach to both.

There is the level of pride and knowledge normally encountered at a winery’s own tasting room, from people presenting wine they had a hand in making.

Link in my bio has the full read a summer dinner with a progression of wines from the by the glass list

Also pictured, tuna crudo with salsa macha, Regalis boquerones and garlic shrimp with manchego grit cake and much more on food and wine and Pluck in the full story

Photos here by the great @davidgrunfeld and myself

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #winelover Less

After two years of trying, I finally managed to make a reservation at the renowned Nihonbashi Kakigaracho Sugita. It was a long wait...The owner, Takaaki Sugita, trained at the long-established "Miyako Sushi" before moving on to "Nihonbashi Tachibanacho Miyako Sushi" and opened his current establishment in 2015. He is known for his sushi that beautifully highlights the natural flavors of the ingredients while adhering to traditional Edomae techniques, making this restaurant one of the most difficult to book in Tokyo.In a word, my impression of this visit was "exceptional quality."From the appetizers to the nigiri, each dish showcased a clean flavor profile, with a harmonious balance of umami, vinegar, salt, fat, and temperature.The first dish, fava beans, had a pleasant saltiness and aroma, making it a perfect start to the meal. Simple yet the flavor of the beans stood out beautifully.The Matsukawa flounder had a rich, creamy texture and a gradually expanding umami flavor. It was elegant yet robust, showcasing the benefits of aging without being overly subtle.The medium fatty tuna (meji maguro) had a melt-in-your-mouth quality with excellent fat quality. The fat didn’t weigh heavily but spread beautifully as umami, conveying the high level of craftsmanship from the very first bite.The anago (sea eel) chawanmushi (savory egg custard) was also outstanding. The custard was gentle and smooth, while the anago inside was rich in flavor. The fluffy texture of the anago paired perfectly with the softness of the custard, providing a satisfying experience within its mild taste.The grilled milk clam was impressive with its moist and fluffy texture. Grilling added a savory aroma from the soy sauce, followed by umami and saltiness. The clam's natural fragrance was lovely, and the sweetness expanded with cooking, enhancing the clam's appeal.The ankimo (monkfish liver) and sea urchin tsukudani (preserved) left a lasting impression. The ankimo was rich and creamy, with sweetness and umami that unfolded slowly. The sea urchin tsukudani was rich yet not overwhelming, offering a delightful taste. The attention to detail in these dishes was evident.The swordfish had a smooth layer of fat and a fluffy texture. The grilling was executed beautifully, bringing out the swordfish's sweetness perfectly.As we moved to the nigiri, the first was kohada (gizzard shad) from Amakusa. The balance of acidity, saltiness, and umami was superb, making it truly delicious. The essence of Edomae sushi was beautifully encapsulated in this piece, with the seasoning just right to highlight the fish's flavor.The sumi-ika (cuttlefish) had a delightful crunch, followed by a wave of umami. The balance of texture and the sweetness that emerged afterward was excellent, leaving no room for dissatisfaction.The isaki (grunt fish) had a rich umami that spread gently. The flavor intensified with each bite, making it very enjoyable. Despite its mildness, it left a strong impression.The sea bream showcased a refined umami. It had a purity typical of white fish, yet it was not bland, clearly conveying the quality of the fish. The transition from isaki to sea bream was smooth, allowing for a careful appreciation of the charm of white fish.The medium fatty tuna (chu-toro) was smooth, with umami gradually seeping in. The balance between the sweetness of the fat and the umami of the red meat was excellent, expanding slowly in the mouth.The fatty tuna (o-toro) was undeniably delicious, with a melt-in-your-mouth quality. The fat was clean, not leaving a heavy residue, and dissolved beautifully. Both the chu-toro and o-toro were exceptionally crafted.The kasugo (young sea bream) had a smooth fat that melted in the mouth, offering a gentle yet rich flavor. The finishing touch was clean, allowing the delicate umami of the fish to shine through.The mackerel was quite impressive. The seasoning was perfect, releasing a burst of umami. It didn’t rely solely on acidity; the fat and umami of the mackerel blended beautifully, resulting in a highly refined piece.The horse mackerel had a subtle entry, followed by a strong expansion of umami. The flavor lingered pleasantly, showcasing the qualities of blue fish. Its aroma was delightful, making it a refreshing addition to the overall flow.The sweet shrimp had a sweet and savory seasoning that led to a deep flavor. It had a unique texture and umami, with a harmonious seasoning. This piece truly reflected the craftsmanship of Edomae sushi.The marinated mackerel had an appealing burst of umami. The balance of fat, seasoning, and rice was excellent, allowing the flavor to spread beautifully in the mouth. Among the blue fish, it was highly satisfying.The sweet shrimp was rich and sweet, with a strong aroma and umami brought out by the cooking. The texture was excellent, and the sweetness intensified with each bite. It had a strong presence as a nigiri while maintaining the overall flow of the meal.The bafun uni (sea urchin) was melt-in-your-mouth delicious, truly an exceptional piece. It was rich yet not heavy, dissolving naturally in the mouth. The texture and aroma were delightful, making it a highly satisfying nigiri.The additional simmered clam was also fantastic. The sweet sauce was delicious, with the clam's broth flavor coming through beautifully. As you bite into it, the umami expands slowly, leaving a long-lasting taste in the mouth. It was great that the clam's presence was felt beyond just the sweetness of the sauce. The fluffy texture of the clam was also pleasant, making it a wise addition.The additional anago was excellently prepared. It had a light, moist, and smooth texture, melting in the mouth. The sweet and savory flavor had depth, with the sauce's aroma and the anago's umami blending beautifully. The sweetness of the sauce didn’t overpower, highlighting the anago's tenderness and richness. It was a satisfying piece to end the meal.The final dish, tamago (sweet omelet), was moist and sweet, with a gentle sweetness that blended seamlessly at the end of the meal.Overall, the precision of the Edomae techniques was evident. While the quality of the ingredients was certainly present, the design of how to present them was remarkably natural. Each technique—whether it was finishing, grilling, simmering, steaming, or marinating—contributed to the overall excellence of the flavors.Particularly memorable dishes included Matsukawa flounder, medium fatty tuna, anago chawanmushi, grilled milk clam, Amakusa kohada, isaki, sea bream, mackerel, sweet shrimp, bafun uni, additional simmered clam, and additional anago. Both the appetizers and nigiri were flawless, providing a consistently high level of enjoyment throughout the meal.It’s no surprise that reservations are difficult to secure at this renowned establishment, which offers compelling sushi. I genuinely want to say, "It was an exceptional quality experience," reflecting the high level of satisfaction I felt. Less

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⁡【鮨 将司】
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北青山に暖簾を掲げる『鮨 将司』。2020年のオープンからわずか1年でミシュラン一つ星を獲得し、その後も星を守り続ける実力店だ。一言で表すなら、積み上げた技術で魅せる鮨。店主・山口将司氏は、リッツ・カールトン東京や「すきやばし次郎」の系譜を継ぐ「鮨 ます田」で研鑽を積んだ王道の職人で、そのキャリアがそのままカウンターに表れる。仕事の精度で納得させるスタイルに加え、大将の雰囲気や所作の美しさも含めて、完成度の高い一軒である。

内装のクオリティも高く、凛とした空気を保ちながらも居心地の良さを両立。器の選定にも抜かりがなく、一皿ごとに世界観を補強する。さらにソムリエがしっかりと介在し、日本酒やワインの提案で食体験を底上げ。鮨屋という枠を越えた「レストラン」として総合力を持つ。

導入は店のシグネチャーである「雲丹と鮪とろの手巻き」。濃厚な雲丹と鮪のすき身の脂に対して、中にしのばせた奈良漬の発酵由来の香りとコリっとした食感が差し込まれ、味わいに立体感を生む。単なる贅沢に終わらず、構成で食べさせる完成度の高い一品だ。

ここで印象を大きく引き上げたのが「鮪のすき焼き」。鮪のとろをすき焼き仕立てにするという発想もさることながら、火入れによって引き出された脂の甘みと、割り下のコクが見事に重なり合う。さらに奥久慈の卵を絡めることで、味わいは一気にまろやかさと奥行きを増す。単体ではやや濃厚に振れているが、最後にシャリを落とすことで一気にバランスが整い、余韻まで含めて完成する設計。

握りではシャリの硬さが心地よく、この粒立ちが全体の輪郭を引き締める。「烏賊」は包丁の仕事で甘みを最大化し、「春子鯛」は繊細な締めで旨味を引き出す。「牡丹海老」は煎り酒のニュアンスで甘味を引き立て、「鳥貝」は香りの高さが際立つ。「茶碗蒸し（白魚 筍）」で季節感を挟み、「赤身漬け」「中トロ」「大トロ」と王道を丁寧に積み上げ、「小肌」で仕事の精度を見せる。「車海老」は火入れの妙、「穴子」はふわりとほどけて余韻を残す。

全体を通して感じるのは、やはり基礎力の高さと安定感。その上で、構成の中にさりげなく個性を差し込むバランス感覚が光る。料理、空間、サービスが高い水準でまとまり、安心して身を委ねられるカウンターがここにある。北青山で、間違いのない鮨を食べたい時に思い出す一軒。ご馳走様でした。
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#鮨 #北青山 Less