Foodle

Experience @die_weinbank ✨

- Seabass, fennel, clams, apple, Verjus butter -
- Sweetbread, prawns, chard raviolo, nettle, peas -
- Venison, liver, white asparagus, morels -
- Rhubarb, raspberries, milk, vanilla -
- Crêpe Suzette -

Foodtastic Experience by @gerhard.fuchs.169 🙏

Great hospitality and perfectly paired by @christianzachwine 🥂 Less

I visited for lunch with my wife. By chance, a cancellation occurred the previous week, allowing us to secure a reservation.The restaurant is about a 3-minute walk from Ginza Ichome Station, located behind the Ginza Bulgari, and accessible via an elevator to the basement.Upon exiting the elevator, the head chef warmly welcomed us. As mentioned in other reviews, it truly is a homey and relaxed establishment.After stating our reservation name, we were shown to our seats. We ordered drinks: Frozen Oolong Tea, Oriental Beauty, and sparkling water. The course was only available as Omakase, but we were first asked about additional menu items, and we ordered boiled king crab and steamed abalone.The lineup for the day included:GyokuroAlthough the color was light, the rich flavor of the gyokuro surprised us.Hamo with Iris DecorationThe acidity of the fruit combined with shrimp and sea urchin created an exquisite taste and texture.Crab ToastThe restaurant's specialty. Crab is sandwiched between toasted bread, and it’s so delicious that you’ll want to eat the whole piece.Pea SoupFried sea bream and grilled Kamo eggplant wrapped in a gentle soup, truly a delight.Young Sweetfish NigiriGrilled over charcoal and seasoned with salt, the sweetfish is squeezed with sudachi and served as a bite-sized nigiri. The bitterness adds a nice accent, making it another wonderful dish.Eel and Sansho Hand RollThe carefully grilled eel pairs perfectly with the sansho, and despite being rich, it’s not overwhelming, resulting in a superb dish.Soft-Shelled Turtle Tatsuta AgeIt has a good bite but is juicy with just the right amount of salt. The bones are firm, giving it a chicken-like impression.Boiled King CrabAfter taking a photo, we were instructed on how to enjoy it. We squeezed kabosu over the crab and dipped it in chili vinegar and olive oil. The sweetness of the locally caught king crab was exceptional.HassunDecorated with an oni-gawara (demon tile) and illuminated with a daikon lantern, the presentation was delightful. The dimmed lights enhanced the experience. The assortment included firefly squid, scallops, fava beans, shrimp with sesame sauce, salt-seared sea bass, marinated tuna, pufferfish with green onion, kelp-cured flounder, and brandy-infused squid, among others. The highlight of the day was the sashimi, all fresh and delicious, with a variety of seasonings that kept it interesting.MonakaA monaka filled with foie gras, butter, and dried persimmon whiskey jelly. This unique flavor, made possible by the whiskey, offered a new texture and taste.Additionally, we enjoyed boiled abalone, Hida beef sukiyaki, and rice cooked with young ginger, followed by Handa somen. The Hida beef sukiyaki was wonderfully sweet and melted in the mouth, while the Handa somen had a perfect balance of broth and tempura crumbs.For dessert, we had tomato wine jelly and yomogi kuzumochi, finishing with matcha to conclude the course.The hospitality from all the staff was exceptional, and we left the restaurant in a dreamlike state.While it is somewhat pricey, the course is definitely worth it. I plan to visit again in the fall. Less

My fourth visit to @restaurantstbarts last week and somehow it gets better every time.

We were lucky enough to be seated at the counter, always my favourite place to sit. Watching the team work at such close quarters gives you an even greater appreciation for the thought and precision that goes into every plate.

What I love most about St Barts is the unwavering commitment to British produce. In a world where luxury ingredients are often flown in from every corner of the globe, there’s something incredibly refreshing about a restaurant that chooses to focus solely on what can be sourced from within the UK. Not as a gimmick, but as the foundation of its identity.

The result is cooking that is completely flavour-driven. Clever without being showy. Technical without feeling forced. Every dish feels considered, balanced and deeply rooted in the ingredients themselves.

London has no shortage of great restaurants, but St Barts continues to carve out its own path. Four visits in and I’m already looking forward to number five.

#StBarts #LondonRestaurants #BritishProduce #FineDining #MichelinStar Less

I was taken to aca, a place that's hard to get reservations at. The person who brought me here has known Chef Higashi since he first opened his restaurant in Kyoto, back when it was easy to get in. We reserved the 8-seat counter for the first seating from 5 PM to 8 PM. I was really looking forward to my first experience at aca. First, we popped open two bottles of champagne before the food arrived, getting a little tipsy on empty stomachs. Now, onto the meal. The snap peas had an interesting crunch and were delicious. The small fish and swordfish were also tasty. Honestly, everything was delicious. The prawn and shark fin ajillo was outstanding. I usually get 60g of meat, but I asked for 80g of tenderloin and 80g of strip loin to compare, and at my age, I definitely prefer the tenderloin. The paella featured hairy crab—there's no way it wouldn't be delicious. We had melon with chocolate for dessert, and to top it off, we received a cheesecake as a takeaway. I want to go back, but I hope someone will take me again. It was a great meal! Less

鮓 きずな
都島
食通がこぞって通う予約難易度高めの実力派鮨店
コースは店の全てを注ぐおまかせコース1本勝負
トップは丸々太った牡蠣界のベビーカステラ
濃厚な旨みがじわり広がり名残惜しく大切に完食
トロは文字通りトロける熟成された極上仕立て
口へ運べば一瞬で溶け消える罪深き幸福感
ふわとろ鰻に脂ノリ甘みのある白身に最高なウニ
握りは熟成.昆布締め.漬け.炙りと下仕事が圧巻
空腹全開の雛鳥状態でもテンポの良い提供が嬉しい
素材活かす繊細な仕事ぶりに終始唸らされループ
一貫ごとに表情変わる単調さ皆無の一握入魂
再訪のお誘いを願わずにいられない大好きな鮨店
お弟子さんとの掛け合いまで絵になる腕のある大将が切り盛り
20260521
⁡
⁡
🍣おまかせコース 20.000円ちょい🍣
⁡
⁡
鮓 きずな
大阪市都島区都島南通2-4-9
藤美ハイツ 1F
106-6922-5533
営業時間
火～土曜日 18:00～23:00
日、祝 17:00～23:00
定休日 月曜日 Less

It was delicious.Everything was very tasty.Simple yet creative, and absolutely delicious.I often try innovative dishes, but many places tend to have just average flavors.This time, everything was truly delightful.The calm and composed chef was kind to the younger guests as well.The onion soup was a revelation; I had never tasted onion this well before, and it was delicious.At this point, I felt my stomach was ready for more.The sashimi was also excellent.The tuna ruibe was something I had never tried before.The high-quality tuna was sliced thinly and could be enjoyed simply.I ate it with soy sauce and pepper before the fat melted away, and it was incredibly tasty.The grilled anago (conger eel) with yuzu pepper and sesame oil was exquisite.The unagi (grilled eel) with Hachiman roll was perfectly cooked, and I enjoyed some of the best unagi I've had in a while.The fried horse mackerel was just a simple fry, as the chef joked, but it was absolutely delicious.The abalone and white zuiki were both tasty, but the white zuiki was exceptional.I had my favorite junsai (water shield) as a dessert, and it was delightful.Even though I ate a lot, I felt refreshed.Thank you for the wonderful meal.I will definitely visit again.Looking forward to it.I enjoyed exquisite and innovative dishes in a strangely comfortable and inviting space.Thank you! Less

中華麺 / Chūkamen / Chūkamen Tamon — Kagurazaka, Tokyo

Shoyu soup contains pork leg bones, niboshi and vegetables. Multiple types of dried fish are used including katakuchi iwashi, hirako iwashi and urume. Melted pork lard forms a protective heat insulator at the surface of the soup. Medium width wavy noodles supplied by Sankō Shokuhin. Topped with pork chashu, menma, naruto, negi and nori.

Master Ikoma-san worked in the fields for nearly 30 years before becoming a chef. The bowls he creates are an homage to the legendary shop Eifukucho Taishōken. He also runs the popular Kagurazaka yakiniku restaurant with the same name (Tamon). 10 seats. Since September, 2021. @chukamentamon Less

May 2, 2026 @hermanostorres: Admittedly our favorite in Barcelona. So sorry we missed the Brothers who were enjoying some well deserved time off biking 🚴 through the Moroccan desert. Another spectacular meal with world class service thanks to @pablosacerdotte and his exceptional team.

#hermanostorres #barcelona #michelin3stars⭐️⭐️⭐️ #mystorywithmichelin #thequest Less