Foodle

Sushi Ikko
2026.01 dinner
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中トロ
Chutoro

大トロ
Otoro

鉄火巻
Tekka maki

千瓢巻
Kanpyo maki

穴子
Anago

玉子
Tamago
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In Ginza,「Sushi Ikko (鮨 一幸)」arrives with the weight of a story already lived elsewhere. Before Tokyo, it was one of Sapporo’s most coveted sushi counters — a family restaurant transformed by Junya Kudo (工藤 順也) into a name spoken with near-mythic intensity among sushi lovers.

Kudo’s connection to sushi began almost before memory. Born into the family behind「Sushi Ikko」, he helped at the restaurant as a child, stood at the counter with his father as a teenager, and took over the shop at only 25. What followed was not just inheritance, but reinvention: a once-local restaurant became a destination, earning Michelin recognition in Hokkaido before eventually moving to Ginza in 2024.

What makes「Sushi Ikko」feel so singular is Kudo’s almost forensic relationship with ingredients. Fish is not simply selected for freshness, but studied for season, origin, handling, aging potential, and the exact moment it should meet the rice. Each piece feels like the result of a long conversation between nature and technique.

The Ginza chapter adds another layer to that world. With an intimate counter, a waiting bar, and a more composed urban setting, the restaurant feels less like a relocation than a new stage for Kudo’s philosophy. The spirit remains Hokkaido-born, but the expression has sharpened into something distinctly Tokyo: controlled, elegant, and quietly intense.
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#vinfox_sushiikko #sushi #omakase #michelinguide #予約困難 Less

Fantastic seafood feast! About an hour’s drive from where most visitors stay in Koh Samui, hidden inside a coconut plantation, is Baan Suan Lung Khai, a Michelin Bib Gourmand and, more importantly, a recommendation from Chef Ice of @sornfinesouthern, a restaurant many consider the best in Thailand. His knowledge of Southern Thai food is second to none, so you know it’s going to be amazing!

Built around whatever the sea provides that day, the meal featured crab three ways: Sea Crab Coconut Curry, the sweetest hand-picked Blue Swimming Crab, and Blue Swimming Crab Stir-Fried with Coconut Milk. There were also perfectly grilled Giant Freshwater Prawns, fresh Surat Thani Oysters, Stir-Fried Squid with Chaiya Salted Egg Sauce, Deep-Fried Pla Kaem Bang Fish, Clam Soup with Coconut Water, and Yam Yai, a traditional Samui dish now rarely seen outside special occasions, alongside Coconut Rice and Jasmine Rice, before finishing with Khanom Kho, chewy rice dumplings filled with palm sugar and fresh coconut.

The seafood was great, but what stood out was how prominently coconut featured throughout the meal—from the curries and fragrant coconut rice cooked with freshly squeezed coconut milk and pandan to the dessert!

Thank you Chef Ice @ice_supaksorn for the recommendation! 🇹🇭🥥🦀 Less

Nestled in a quiet area of Nishiazabu, "Ao" offers a serene atmosphere that naturally heightens your anticipation for the meal ahead. The course I enjoyed featured carefully selected ingredients from across the country, each dish presenting a clear theme and flow.Here are the standout dishes:- **Sea Bream Consommé** The first dish was a clear broth with an incredibly rich umami flavor, instantly drawing me into the world of the course.- **Chilled Fettuccine with Northern Sea Urchin** The sweetness of the sea urchin combined with the smooth texture of the chilled pasta was exquisite. It appeared simple but was a highly refined dish.- **Grilled Isaki (Striped Jack) with Straw** The balance of the fragrant straw and the rich flavor of the fat was remarkable, making it particularly memorable on this day. The acidity of the vinaigrette sauce added a nice touch.- **Brioche with Red Shrimp and Bisque** The freshly baked brioche paired with the rich bisque created a luxurious flavor. The texture was also delightful.- **Crab Risotto** The essence of crab was concentrated, leaving a wonderful aftertaste that filled my mouth. The portion was just right, providing high satisfaction.The final dish, Chateaubriand from Kamiyama beef, was perfectly cooked, showcasing tenderness and the natural aroma of the meat. The entire course, including dessert, was flawless, maintaining a sense of excitement until the end. With a structure that highlights the ingredients while embodying the essence of "Ao," this is a restaurant I would love to revisit on special occasions. Less

Our Northern Italy tour got underway in the best possible way with lunch at @contradabricconi .
Set high in the Bergamo Alps, this is so much more than just a restaurant. A working mountain farm, beautifully restored buildings, and a philosophy rooted in the landscape around it. Every ingredient has a story, whether it’s grown in their gardens, raised on the farm or foraged from the surrounding mountains.
The cooking is understated but incredibly confident, allowing exceptional produce to speak for itself. It’s exactly the kind of place I love introducing people to—restaurants that feel deeply connected to where they are rather than trying to imitate anyone else.
A long lunch here set the tone perfectly for the days ahead, before we continued our journey. Northern Italy really is one of Europe’s most rewarding food destinations, combining world-class restaurants with spectacular scenery at every turn.
A wonderful start to another unforgettable Achefabroad adventure.
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Coregone lardo
Salmerino ceviche
Egg & rabbit
Snail skewer & lake fish garum
Bread & butter
Bottoni & lovage
Lumachine pasta, sieroinnesto & smoked butter
Bread gnocchetti, onion, horseradish & veal brains
Grilled trout
Tripes & green curry
Red Rostrato corn tortilla
*Cheese tasting
Rice, peaches, juniper & blackthorn
Stracchino, rhubarb & fig cat
Black walnut brioche o pollen zabaione
Whey Candy
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#ContradaBricconi #NorthernItaly #ItalianFood #FineDining #FarmToTable Less

L'evo is a restaurant that deserves more than just a simple "delicious" label. While the quality of the dishes is exceptionally high, the true charm of this place lies in its philosophy and its spirit of challenge, which go beyond mere taste.With each course, there are surprises that make you think, "I never knew there were such ways to express flavors." The combinations of ingredients, cooking methods, and use of aromas are all free from conventional constraints. Yet, there’s nothing gimmicky about it; each dish has a solid reason and story behind it.It feels less like just eating and more like experiencing the chef's creativity and philosophy. Each plate offers a new perspective, stimulating curiosity as you progress through the meal. You naturally start to wonder, "Why this ingredient?" and "Why this combination?"—deepening your interest in food.Moreover, what’s remarkable about this restaurant is how it uniquely interprets the charm of Toyama. It doesn’t just use local ingredients; it seems to incorporate the surrounding nature and culture into the dishes. This creates a distinct personality that you won’t find in other high-end restaurants, resulting in an experience that is truly one-of-a-kind.While it has garnered high praise online, visiting in person makes you understand why. It’s not just the culinary skills; it’s the attitude of "creating new value" that attracts many people.L'evo is not just a place to fill your stomach. It’s a space that makes you rediscover the possibilities and excitement of food. You encounter ideas and flavors you’ve never experienced before, naturally igniting a desire to learn more about ingredients and cuisine. It’s an incredibly stimulating restaurant that fosters a sense of exploration. Less

⁣ぎょうざ処だいきち
難波⁣
カウンターだけで勝負！素材重視の手作り餃子⁣店
今回も安定餃子5人前とスープとキムチを注文⁣
餃子は押し焼系の平たいフォルムの一口サイズ⁣
餡はニラとニンニクに胡椒でしっかりした味付け
マイク無しでも音拾うパリパリっぷりが堪らん⁣
タレ無しでも成立する香ばしい皮に最強パンチ⁣
ここのパリパリ体験したら他の餃子食べれない⁣
焼き待ちの合間につまむキムチまで抜かりなし⁣
ご飯のおかずにも酒のアテにも全振り対応⁣
箸がもぅどうにも止まらなくなるリンダ状態⁣
自分が自分じゃなくなる胃袋バグる無限餃子⁣
好きすぎる月1絶対すっかりお気に入りのお店。
無駄のない動きで黙々と焼き上げる男性亭主が切り盛り⁣
20260522⁣
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🥟本日のメニュー🥟⁣
■ 餃子1人前 550円⁣
■スープ450円⁣
■キムチ 360円⁣
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@gyo_zadokorodaikichi⁣
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ぎょうざ処だいきち⁣
大阪市中央区心斎橋筋2-7-11⁣
📞06-7653-0748⁣
営業時間⁣
火～土曜日 18:00～02:00（L.O.01:30）⁣
日・祝日 17:00～22:30（L.O. 22:00）⁣
定休日 月曜日 Less