Foodle

SOMA Bangkok = super delicious contemporary Thai cuisine that stays true to its roots while bringing a fresh perspective to every dish! Highlights included Fried Pork Belly and Crispy Garlic with Fish Sauce Dressing (so damn delicious we ordered it 3 times), Stir Fried Crab with Curry Powder in Coconut Tuile, Shrimps Pickled in Fish Sauce with Spicy Citrus, Eggs and Roe, Grilled Bigfin Reef Squid with Peanut Brittle Sauce, Poached Oyster in Coconut with Krong Krang, Mussels Gaeng Kua Southern-Style Curry with Pineapple, Shrimp Paste Rice with Sweet Braised Pork Belly and a Medley of Condiments, and Prawn and Vermicelli Baked in a Stone Pot. Every dish packed with flavor and one of the most enjoyable meals we had in Bangkok! Thank you @chaleekader @somabangkok Less

I absolutely love Iida. Once again, I had a truly wonderful time tonight. I visited for the first time in May, and it was incredible! The experience was on a whole different level, it made me laugh. This is truly what a dream experience feels like. ^^I was deeply impressed by every dish. It's a shame I can't give more than 5 stars. Thank you, as always! Less

I enjoyed a course meal at "Ninshu Rou" in Kyoto, a renowned restaurant selected as a Tabelog Gold establishment! From start to finish, each dish was of exceptional quality, providing a truly special Chinese dining experience.The steamed herbal soup made with black-boned chicken, Kinugasa mushrooms, and jujubes had a deep umami flavor that gently permeated the body. The appetizers showcased a wide variety of ingredients, including jellyfish, quail, carp, pork belly, duck web, and chicken liver chashu, all harmoniously layered in taste.The crystal dumplings, xiaolongbao, and shumai were delicate, offering a satisfying dim sum experience. The flow of luxurious dishes continued with the botan shrimp marinated in Shaoxing wine, shark fin steak, and red snapper soup, all while maintaining a lightness that showcased excellent pacing.The impression remained strong until the end with dishes like whole roasted suckling pig, cheek meat, Peking duck-style skin, hairy crab fried rice, and Shantan noodles. Even the walnut sweet soup was a beautiful finish, making this restaurant truly remarkable. Less

辛激屋
心斎橋
流石百名店辛さで攻め旨みで虜にする最強のお店
今回は名物激辛黒カレーに生卵トッピングを注文
メニューには唐辛子🌶×4と少々怯える記載
ルゥは黒くシャバ系柔らかい鶏肉がゴロッと鎮座
1口めはピリッとくるも全然イケる余裕の飲み物
だが生卵トッピングして正解じんわり滲む鼻汗に
加速して鼻水と顔から出るあらゆるものが噴射
中盤までは余裕だった辛さが後半一気に牙を剥く
食後は身体の内側から浄化されたような爽快感
助け舟的なキャベツのピクルスもめちゃ旨い
辛さが不安でも、小皿で試食させてくれる神対応
オープンと共に🌶×5など注文する強者が続々入店
汗だく必至めちゃ辛いけど旨い中毒性抜群の一杯
食べ終わる頃にはまた来たいが口をつく危険なお店
サービス精神の極み神何かと対応亭主が切り盛り
20260610
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🍛黒カレー1.450円🍛
・生卵トッピング50円
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辛激屋
大阪市中央区南船場2-5-21
📞非公開
営業時間
月～土曜日 11:00～17:00
定休日 日、祝日 Less

From the moment I stepped into the restaurant, the atmosphere felt incredibly refined, with a natural coexistence of the tranquility of Japanese aesthetics and the vibrancy of Chinese cuisine. The staff's demeanor and the comfortable distance they maintained heightened my anticipation for the dishes to come.Each course was impressively crafted, showcasing not just luxurious ingredients but also a meticulous balance of aroma, temperature, texture, and lingering flavors. I was particularly struck by the use of dashi and fermentation. Despite being Chinese cuisine, there was a delicate touch reminiscent of Japanese food, and each bite brought new surprises.The richness of the shark fin and dried seafood flavors was intense yet not overwhelming, creating a wonderful flow that made me look forward to the next dish after finishing each one. The cooking techniques were exquisite, maximizing the natural flavors of the ingredients. The pairing with wine and tea was also very sophisticated, enhancing the overall harmony with the dishes.While the prices may suggest it’s not a casual dining option, considering the meal as an "experience" makes it worth far more than the cost. As a chef, I found it to be a source of great learning and inspiration, and I was genuinely moved by the extent to which they have refined their craft.This was a remarkable place that I definitely want to revisit in a different season, leaving a lasting impression. Less

麻婆めん + 牛肉ソース焼きそば / Mābomen + Gyuniku Sauce Yakisoba / Meirin — Gotanda, Tokyo

Mābomen consists of shoyu ramen topped with mābo tofu. Sauce Yakisoba is the most popular item, ordered by most customers. The sauce is a double shoyu blend, the noodles are steamed before being fried. There are 17 types of yakisoba and 20+ other noodle and rice dishes, including celery soba and ebi cha-han.

Meirin is a famous machi chūka style Chinese restaurant in Gotanda, now open for over 55 years. The founder and original master Yukimasa Kojima is still in charge, he is a veteran chef with over 50 years of experience cooking Chinese cuisine. His son, Kazuki Kojima, has now taken over as the second generation owner. 50 seats. Since 1968. Less