Foodle

I made a reservation online for 14:00 on a weekday.Located about a 7-minute walk from Tanimachi Rokuchome Station, this restaurant is a powerhouse recognized as a "Tabelog 2026 Gold" and awarded one Michelin star in Osaka 2026.Opened in November 2016, the interior is a renovated traditional house reflecting the charm of Tanimachi, featuring a modern Japanese design with a single slab of Yoshino cypress, accommodating a total of 8 seats.The team consists of Chef Yoshitaka Ishibuchi at the sushi counter, his assistant, three kitchen staff, and two servers, creating a well-coordinated operation.I ordered the "Omakase Course for JPY 30,800 + extras."After a warm greeting of "Thank you for today," the course details and evaluations are as follows: [◎, ◯, △]Chiran Tea ◯ A starter featuring water-extracted tea from Kagoshima, serving as a business card.Sliced Sawara (Spanish Mackerel) ◎◎ Absolutely delicious! The aging, texture of the skin, and cut size were exceptional, served with sudachi and salt.Cold Smoked Isaki (Japanese Sea Bream) ◎◎ A masterpiece smoked with cherry wood! Served with mountain wasabi and kombu dashi.Iwashi (Sardine) Rolled in Seaweed ◎ A signature dish featuring marinated sardine, kombu, sweet vinegar, and green onion harmonizing beautifully.Braised Baby Spear Squid with Daikon Radish ◎ Enjoy the contrast of warm, sweet squid and cold, spicy grated daikon.Herb Roll from Kajitani Farm ◯ A roll filled with plenty of herbs (various sprouts) marinated in kombu, a signature dish that complements the vegetable-scarce sushi course.Now, onto the nigiri:Kasugo (Young Sea Bream) ◯ Young sea bream seasoned with salt and kombu, paired with specially grown rice from Shiga.Whale ◎◎ Fresh whale marinated without freezing, offering a deep flavor—delicious! Served with green onion.Gari (Pickled Ginger) ◎◎ Cut into small pieces with a strong tang, refreshing and delightful!Hamo (Pike Eel) ◎ Uniquely served raw after skinning, topped with shiso.Grilled Hamo Skin ◯ The familiar aroma of hamo wafts here...Chawanmushi (Savory Egg Custard) ◯ A simple cold dish finished with boiled snap pea water and salt.Sliced Swordtip Squid ◎ A piece of vinegared squid that recreates the traditional Edo-style preparation, beautifully cut like squid noodles, with warm rice enhancing the experience.Toro (Fatty Tuna) ◎◎ Absolutely delicious! Using warm rice to melt the tuna's fat, bringing out its umami—Chef Ishibuchi's magic!Kohada (Gizzard Shad) ◎ A classic piece aged properly, showcasing decorative knife work.Braised Clam ◎◎ High-quality clams from Chiba, expertly prepared, with umami that intensifies with each bite, contrasting sweet sauce and the acidity of the rice beautifully.Hojicha (Roasted Green Tea) ◎ The aroma is fantastic! Served in a stylish glass.Cherry Blossom Marinated White Shrimp ◎ A unique piece marinated with cherry leaves, showcasing high technical skill.Sea Urchin ◎◎ Purple sea urchin from Amakusa wrapped in rare seaweed, a luxurious bite with the scent of the ocean.Horse Mackerel ◎ A dynamic presentation of shiny fish, served with sesame from Kikaijima.Kita-Kuri Clam ◎ Incredibly fragrant and delicious.Firefly Squid ◎ A rare visual of coarsely chopped ingredients marinated in wasabi soy sauce.Red Miso Soup ◎ A reliable bowl made with the bones of red snapper, served with green onion.Thin Omelette ◎ A middle ground between pudding and castella, served with hamo, shrimp paste, and yam.Extras:Grilled Anago (Sea Eel) ◎ Fluffy, fresh anago from Akashi wrapped in seaweed, hand to mouth.Dried Gourd from Mizuguchi ◎◎ Additive-free and uncolored, said to be the birthplace of dried gourd from Mizuguchi, Shiga. Even without wasabi, it leaves a deep impact.Pickled Water Eggplant ◯ Ending with a typical Osaka-style light pickle.Non-Alcoholic Beer JPY 550 ◯ Asahi Dry Zero.Dessert ◎ I chose warabi mochi and sencha, enjoyed in the waiting area.The BGM was jazz! The clientele included food enthusiasts, couples, and regulars, with a full house and about 40% female guests.By the way, the Tabelog rating at the time of my visit was a high 4.56.The friendly chef's natural demeanor and the staff's brisk teamwork were additional positive factors.In the end, the chef saw us off with a gift of inari sushi...This Michelin-listed restaurant pursues innovative sushi based on traditional techniques.It was a great meal! Hope to be back. Less

Already a seaside staple in Strandhill, @shane__meehan__ and @angie_ef have crossed the county lines and opened a second, much larger spot in Ireland’s surf capital. Finally, Bundoran has a brilliant destination restaurant with @stoked_bundoran

⏮️ scroll for highlights of the menu and dishes ⏭️

Read the full review in the Sunday Times Ireland, in today’s paper, or via the website or app 🗞️

Donegal restaurants Irish food Bundoran restaurant new restaurant openings Ireland GastroGays food review Less

A great lunch downtown at @lufu.nola

At least our news this week on the closure of the second LUFU in the French Quarter put the spotlight back on the Decatur Debacle — just days after @sbisanola closed.

But remember the original LUFU NOLA in the CBD remains open and served up a fantastic meal. Check out:

Pani puri, crisp shells that give big one-bite bursts of flavor filled with that mint water (perfect indian bar food...)

Crisp, golden masala dosa

Chicken biryani finished under a bread cap

And mango kulfi pop to end

See my stories for a quick video with my @nolanews colleague @hannahmlevitan

@defenddecatur and show the downtown LUFU some love too

#wherenolaeats #igersneworleans #nolafoodie #nolaeats #downtownn Less

There’s no shortage of Mediterranean restaurants in NYC, but @mesibabk manages to carve out its own identity.

Located inside @moxywilliamsburg, it’s a lively, colorful space where the menu is built around sharing. The first thing you’ll want to order is the house-made bread, baked fresh to order and served warm from the oven. From there, the menu encourages you to keep adding plates, whether that’s mezze, seafood, grilled meats, or a cocktail or two.

The room has a great buzz to it and the staff is super friendly. Come with friends, bring an appetite, and don’t underestimate how much bread you’ll eat before the rest of the food arrives.

Swipe through the carousel for highlights!

1. Highlight reel
2. Hummus cart
3. Frena bread, hummus, spicy feta, tzatziki
4. Wine
5. Oyster mushroom skewers
6. Prawn skewers
7. Fried baby artichokes
8. Eli’s baba ganoush - eggplant, tahini, mint, olive oil
9. Watermelon salad - arugula, mint, lemon vinaigrette
10. Frena bread
11. Charred octopus - smoked onion, sour cream & fresh herbs
12. Tuna sashimi - celery, dates, almonds, orange zest
13. Housemade Kreplach Dumplings - charred onion ricotta, hazelnuts, spinach, leeks
14. 8oz Wagyu Burger - grilled red onion, butter lettuce, harissa mayo, fries
15. Lumache pasta - eggplant, spicy tomato, mozzarella
16. Moroccan Fish - sea bream, tahini, tomato sauce
17. Crispy whole fish - sour green apple, dill, cilantro
18. Kisses - vanilla meringue, Chantilly cream, black currant sorbet, fresh berries
19. Dining Room
20. Exterior

#mesibabk #mediterraneanfood #williamsburg Less

When it comes to yakiniku in Akasaka, there are many options, but this place truly stands out as a memorable choice.First, the tongue.The thickness and the beautiful cross-section instantly elevate your excitement upon seeing it.Just lightly seared, the surface is fragrant while the inside remains moist.As soon as you take a bite, the juices burst forth, and the unique tenderness of the tongue is perfectly preserved. The quality is exceptional.The lean cuts are also impressive.They offer a rich flavor without relying on marbling, delivering a strong meaty taste.The more you chew, the more umami is released, giving you the satisfying feeling of "really eating meat."And the true highlight of this restaurant is undoubtedly the marbled cuts.They look beautifully fatty, yet they are not greasy at all.The moment they enter your mouth, they melt away, leaving only a hint of sweetness.This "melt-in-your-mouth" quality is hard to achieve.The dipping sauce is exquisite, enhancing the meat without overpowering it.It serves as a perfect complement.Even the grilling time is enjoyable, and each piece feels like a true delicacy.Before you know it, your pace picks up, and you find yourself thinking, "Shall I order another plate?"—this place is dangerously enticing.If you want to enjoy truly delicious yakiniku in Akasaka, this is the place to go. Less

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【自家製麺 うろた】
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福島市・新町エリアに店を構える『自家製麺 うろた』。2015年創業、福島ラーメン界を語るうえで欠かせない名店「自家製麺えなみ」の系譜に連なる一軒で、同ブランドの3号店として誕生した店だ。もっとも、単なる支店というよりは、えなみの技術を土台にしながら少し自由な発想を重ねたような存在。店内はアメリカンヴィンテージ調で、木の温もりを感じる落ち着いた空間。従来のラーメン店のイメージとは少し違う雰囲気で、ラーメンを肩肘張らず楽しめる空気感がある。

看板メニューは「醤油の純鶏そば」。まず目を引くのは、透明感のある琥珀色のスープ。阿波尾鶏、川俣シャモ、会津地鶏という三種の地鶏を使い、水と鶏、そして生醤油で組み立てられる。構成はとてもシンプルだが、味わいにはしっかりと奥行きがある。レンゲを口に運べば、雑味のない鶏の旨味がすっと広がり、生醤油のコクとキレが味の輪郭を整える。鶏油がその間をなめらかに繋ぎ、後味には澄んだ余韻が残る。余計な要素を重ねず、鶏の旨味を真っ直ぐに届ける設計。まさに“純”という言葉がしっくりくるスープだ。

麺は自家製の細ストレート。箸で持ち上げれば、すっと揃う細い麺線が美しく、口に入れた瞬間に“パツン”と歯切れる軽快な食感。細麺ならではの軽やかな啜り心地で、鶏の旨味をまとったスープをするりと引き上げる。小麦の香りもほんのりと広がり、透明感のあるスープとよく呼応する仕上がりだ。具材には、チャーシューの香ばしさ、穂先メンマの柔らかな食感や海苔の香り、三つ葉の清涼感も加わり、食べ進めても単調さを感じさせない。

福島のラーメン文化を支える系譜らしく、麺、スープ、具材の設計がきれいに整った一杯。出汁、醤油、脂、麺、それぞれが過不足なく重なり、食べ進めるほどに全体のバランスが見えてくる。福島のラーメンシーンの層の厚さを感じさせながら、その中でもしっかりと存在感を示すラーメン。ご馳走様でした。
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#自家製麺 #うろた Less

🍧𝗦𝗲𝗮𝘀𝗼𝗻𝗮𝗹 “𝗡𝗮𝘁𝘀𝘂-𝗞𝗮𝗯𝗼𝗰𝗵𝗮𝗻” 𝗞𝗮𝗸𝗶𝗴𝗼𝗿𝗶
🎃6月限定、夏南瓜の旨みを味わう贅沢かき氷
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼

Produced by the acclaimed Japanese restaurant @kurogi_tokyo, 𝗞𝗨𝗥𝗢𝗚𝗜 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 𝗦𝗪𝗘𝗘𝗧𝗦 𝗟𝗔𝗕 specialises in refined kakigori crafted with premium ingredients✨

This month’s limited-edition creation celebrates the rich, naturally sweet character of Japanese summer 𝗸𝗮𝗯𝗼𝗰𝗵𝗮 𝗽𝘂𝗺𝗽𝗸𝗶𝗻🧡

Topped with airy cheese cream and finished with roasted pumpkin seeds and crispy pumpkin chips, each element adds contrast in both flavour and texture🥛 Hidden within the ice is smooth sweet bean paste, bringing an elegant depth🫘

Served alongside a house-made ginger syrup, the flavour evolves with every spoonful🥄

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼

日本料理の名店「くろぎ」が手掛けるかき氷専門店「くろぎ甘味研究所」❄️

今月の季節限定かき氷は、夏らしい軽やかさの中に南瓜本来の濃厚な旨みを閉じ込めた「夏南瓜ん」🎃 なめらかな南瓜クリームと南瓜ミルクが織りなす味わいは、コクがありながらも重たさを感じさせず、暑い季節にも心地よく楽しめる仕上がり🎐

ふんわりとしたチーズクリームを重ね、中にはこし餡を忍ばせることで、南瓜のやさしい甘みをより奥行きのある味わいへと昇華しています🥹 さらに南瓜の種や揚げ南瓜が食感のアクセントとなり、一口ごとに異なる表情を楽しめるのも魅力🌻

別添えのくろぎ本家特製・生姜蜜を加えると、生姜の香りと爽やかな余韻が広がり、南瓜の旨みをさらに引き立てます🫚

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆𝗞𝗨𝗥𝗢𝗚𝗜 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 𝗦𝗪𝗘𝗘𝗧𝗦 𝗟𝗔𝗕
　　 くろぎ甘味研究所
🗼┆Daimon · 大門
👩🏻‍🍳┆Kakigori · かき氷
🏷┆@kurogi_kanmi #くろぎ甘味研究所
💰┆Summer Pumpkin Kakigori · 夏南瓜ん (¥3,980)
🚉┆Daimon · 大門駅 (Exit A6)🚶🏽‍♀️5min
👣┆Casual · カジュアル
📅┆Book via @tablecheck_gourmet · オンライン予約
✍️┆Food: 𝖲𝖾𝖺𝗌𝗈𝗇𝖺𝗅 · Vibe: 𝖢𝗈𝗎𝗇𝗍𝖾𝗋 𝖲𝖾𝖺𝗍𝗌 · Price ¥¥¥¥

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼

#tokyohalfie_kakigori #tokyohalfie_かき氷 #かき氷 #kakigori 𝘨𝘪𝘧𝘵𝘦𝘥 Less

A sweet adventure at @codaberlin - Germany’s first and only two-Michelin-starred restaurant inspired by desserts! Helmed by World’s Best Pastry Chef @rene.frank.coda, CODA is renowned for its non-conformist concept of applying patisserie techniques to both sweet and savory dishes. The team craft progressive dishes without any refined sugar - all sweetness comes naturally from fruits, vegetables, and other ingredients. The result is a tasting menu of beautiful creations that look like desserts but deliver surprising sweet and savory combinations. Included in the menu is a thoughtful pairing of complex cocktail concoctions. Standouts included the raclette waffle, BBQ apple with chicken skin, dike cheese tart, and the iconic caviar popsicle with Jerusalem artichoke - an absolute must-try. Another highlight was the kitchen tour near the end of the meal where we learned about their chocolate making process from bean to bar. Don’t come expecting a conventional fine dining evening - CODA is perfect for adventurous diners seeking something truly different and unique.

Our menu:

GUMMY BEAR
Beet

BEEFCAKE
Sweet Potato • Almond

BRIOCHE
Gouda • Rutabaga

GRAPEFRUIT
Mascarpone • Savoy Cabbage • Thyme

EGGPLANT
Pecan • Apple Balsamic • Liquorice Salt

LETTUCE
Gherkin • Cream Cheese

CAVIAR POPSICLE
Oscietra Caviar Sturia • Jerusalem Artichoke • Pecan

BBQ APPLE
Chicken Skin • Shallot

DIKE CHEESE TARTE
Conference Pear • Avocado

CHICORY & COCOA
Purple Carrot • Hazelnut

PARSLEY ROOT
Black Garlic • Pistachio

WAGYU FUDGE
Curd Chocolate

COCOA “ARRIBA NACIONAL”
Medjool Date
•
2*, CODA
Berlin, Germany
#supermelGermany Less