Foodle

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⁡【龍栄】
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舞台は池袋の喧騒から一歩外れた、要町の住宅街。夜になると赤い暖簾がぼんやりと浮かび上がる『龍栄』は、1982年創業、夫婦で鍋を振り続けてきた町中華。店内に入れば、鍋を振るうたびにガンガンと音が響き渡り、そのリズムがそのままこの店の日常を物語る。長年連れ添った二人の呼吸が厨房を支配し、中毒性のあるアレを作り続けている。

名物・ローヒーチャーハンって何だ！？

その“アレ”の正体は、中華圏の言葉「肉燴（ロウフェイ）」にある。肉を細かく刻み、とろみのある餡に仕立てて料理にかける技法、いわば肉あんかけ。その概念を炒飯にぶつけたのが「ローヒーチャーハン」だ。しっとりと油を抱えた炒飯の上に、細かく刻んだ豚肉の餡をたっぷりとかけ、米と餡が境界を失うように一体化する。パラパラとは別軸の完成度、むしろこの密度こそがこの料理の本質だ。

味付けは濃いめでジャンク寄り。それでもレンゲを入れる手が止まらないのは、餡のコクと脂の甘みが一気に押し寄せ、後から醤油の余韻がじわりと追いかけてくるから。合間に挟む「スープ」がまたいい。シンプルな中華スープが口の中を一度フラットに戻し、もう一口を自然に呼び込む。

ローヒーチャーハンとは、肉燴の技法を炒飯に重ねた一皿。濃いめの味付けと一体感のある仕上がりで、気づけばレンゲが止まらなくなる。中毒性を持った、シンプルな料理だった。ご馳走様です。
#龍栄 #チャーハン Less

🌽𝗦𝘂𝗺𝗺𝗲𝗿’𝘀 𝗠𝗼𝘀𝘁 𝗪𝗮𝗻𝘁𝗲𝗱 𝗣𝗮𝗻𝗰𝗮𝗸𝗲𝘀
🥞夏季限定「トウモロコシのパンケーキ」

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼

Every summer, brunch lovers flock to “𝗕𝗿𝗮𝘀𝘀𝗲𝗿𝗶𝗲 𝗦𝗮𝗹𝘂𝘁” for their seasonal 𝗦𝘄𝗲𝗲𝘁 𝗖𝗼𝗿𝗻 𝗣𝗮𝗻𝗰𝗮𝗸𝗲𝘀🌽 Available from this month until end of September, this highly anticipated dish has become a summer tradition among pancake enthusiasts💛

The pancakes are soft and chewy, with sweet corn folded directly into the batter❤️‍🔥 They are topped with fresh sweet corn kernels, house-made corn mousse and savoury prosciutto, creating a balanced combination of sweet and salty flavours🍖

Guests can customise each bite with olive oil, maple syrup and a house spice blend, making it easy to enjoy different flavour combinations throughout the meal🍯

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼

毎年この季節になると多くの人が訪れる、「𝗕𝗿𝗮𝘀𝘀𝗲𝗿𝗶𝗲 𝗦𝗮𝗹𝘂𝘁（ブラッスリー・サリュー）」 の名物「トウモロコシのパンケーキ」🌽

夏季限定メニューとして今月から9月末頃まで提供されており、このパンケーキを目当てに訪れるファンも多い人気メニューです☀️

現在は朝9:00と9:30の予約枠のみで、それ以外は店頭で名前を記帳して順番を待つスタイル✍️ 土曜日の朝に伺ったところ、約90分待ちでした⏰

もちもち食感のパンケーキ生地にはトウモロコシがたっぷり練り込まれており、ふんわりしっとりとした仕上がり🤤 上には甘味のあるトウモロコシ、自家製コーンムース、生ハムがのせられ、甘さと塩気のバランスが絶妙です✨

さらにオリーブオイル、メープルシロップ、スパイスが用意されており、味の変化を楽しみながら頂きました🥞

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆𝗕𝗿𝗮𝘀𝘀𝗲𝗿𝗶𝗲 𝗦𝗮𝗹𝘂𝘁
🗼┆Kitasando · 北参道
👩🏻‍🍳┆Cafe · カフェ
🏷┆@salutmonkey #ブラッスリーサリュー
💰┆Sweet Corn Pancakes (¥2,200)
　　 トウモロコシのパンケーキ
🚉┆Kitasando · 北参道駅 (Exit 3)🚶🏽‍♀️5min
👣┆Casual · カジュアル
📅┆9AM Bookings Only · 9時/9時半のみ予約可能
✍️┆Food: 𝖲𝖾𝖺𝗌𝗈𝗇𝖺𝗅 · Vibe: 𝖱𝖾𝗅𝖺𝗑𝖾𝖽 · Price ¥¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼

#tokyohalfie_pancakes #tokyohalfie_パンケーキ #tokyohalfie_kitasando #tokyohalfie_北参道 Less

A special journey to 3* @casamarcial_ in the Asturias region of northern Spain! Nestled in the family’s childhood home, Chef @nachomanzano_casamarcial and his siblings continue their parents’ legacy with deeply personal and contemporary Asturian cuisine. The restaurant highlights the region’s bounty - from the Cantabrian Sea to the Picos de Europa mountains - using pristine local ingredients with creativity and respect for tradition.

We had the single current tasting menu “Nordeste: El Cachucho” - named after the powerful northeast wind that dries fish and cures meats in the region. The lunch started very strong but lost a little momentum toward the end. Still, it was a very strong experience overall with exceptional service. My absolute favorite dish was the brilliant white asparagus served three ways (fermented, raw, and roasted) with caviar and borage flowers - an ingenious celebration of simplicity and seasonality.
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3*, Casa Marcial
Asturias, Spain
#supermelSpain Less

Sushi Ikko
2026.01 dinner
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ふぐ白子と黒トリュフと唐墨
Fugu shirako, black truffle, karasumi

浜中雲丹の軍艦巻き
Hamanaka Uni Gunkan-maki

のどぐろの小井
Nodoguro donburi

ばちこ
Bachiko
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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

MUST ORDERS at Lerdtip Wanghin: The signature Grilled Pork Neck with Spicy Chili Dressing, Claypot Stir Fried Rice with Spicy Thai Basil Topped with Grilled Akita Wagyu and Egg, Flat Rice Noodles in Gravy with River Prawn and Snow Fish, Chinese Kale with Salted Fish, Sizzling Oyster Omelette, and Five-Spice Braised Duck.

What a treat to enjoy the food of Iron Chef Thailand winner Chef Gigg Kamol at Lerdtip Wanghin. No tasting menus or fine-dining theatrics—just bold Thai-Chinese flavors, generous portions, and dishes made for sharing around the table. Chef Gigg is also one of those rare celebrity chefs who is actually in the kitchen cooking.

@chef_gigg_kamol @lerdtipbychefgigg 🇹🇭🦀🦐 Less