Foodle

Ox & Finch is one of three Michelin Bib Gourmand eateries in Glasgow from Scoop Restaurants Group, the food ingredient-forward with a focus on letting proteins and produce shine for themselves. Prone to seasonal change, portions are tapas-style while flavors trend bold but nuanced.

#glasgow #scotland #food #restaurant @oxandfinch Less

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⁡【ル・シュクレクール 岸部】
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大阪・吹田の住宅地に、パン好きが巡礼する名店『ル・シュクレクール 岸部』。2004年、この岸部の地で誕生したブーランジュリーは、日本のパンシーンに確かな影響を与えてきた存在だ。2016年には北新地の新ダイビルへ本店を移し、パン屋の枠を越えたレストランのような空間へと進化。そして2020年、多くのファンの声に応える形で岸部店が復活する。原点でありながら、単なる復刻ではない。発酵、焼成、小麦というパンの本質に向き合い続ける職人の思想が、この場所に改めて息づいている。

店内にはパンを購入するブーランジュリーの空間だけでなく、イートインスペースも用意されている。焼きたての香りに包まれながら、その場で味わえるのがこの店の楽しみ方のひとつ。パンを中心にしながら、軽食や甘いメニューも揃い、小麦の魅力をさまざまな形で体験させてくれる。

いただいたのは「クレープ（バターシュガー）」。皿いっぱいに広がる黄金色の生地は、表面がパリッと焼き上がり、内側にはもっちりとした弾力。溶けたバターのコクと砂糖のザクザクした食感が重なり、シンプルながら妙に後を引く味わいだ。香ばしい焼きのニュアンスと小麦の甘みがじわりと広がり、気づけばフォークが止まらない。

添えられたのは「淡路島のジェラート」。ミルクの輪郭がはっきりしたクリアな味わいで、口溶けは軽やか。温かいクレープと冷たいジェラートが交差し、温度のコントラストが皿の印象をぐっと立体的にする。

ドリンクは「チャイ」。スパイスの香りがふわりと立ち上がり、ミルクのコクと溶け合う。甘味のあるクレープとジェラートを受け止めながら、口の中をやさしく整えてくれる存在だ。

この店を率いるのは、フランスで修行を重ねたパン職人・岩永歩氏。発酵の香り、小麦の力強さ、焼きの香ばしさ。その三つを最大限に引き出すパン作りで、日本のブーランジュリー文化を牽引してきた人物だ。その思想はパン以外のメニューにも通底していて、素材の魅力をまっすぐ表現する姿勢が一皿一皿に表れている。パン好きなら、一度は巡礼しておきたい場所。ご馳走様でした。
#パン屋 #大阪 Less

🥩𝗘𝘅𝗰𝗹𝘂𝘀𝗶𝘃𝗲 𝗪𝗮𝗴𝘆𝘂 𝗘𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝗶𝗻 𝗡𝗶𝘀𝗵𝗶𝗮𝘇𝗮𝗯𝘂
👑幻の但馬玄を味わう完全個室焼肉

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼

Subtly located underground in Nishiazabu, “𝗬𝗔𝗞𝗜𝗡𝗜𝗞𝗨 𝗧𝗘𝗡” is a high-end yakiniku restaurant specialising in some of Japan’s most exceptional wagyu, including “𝘛𝘢𝘫𝘪𝘮𝘢𝘨𝘶𝘳𝘰” from Hyogo Prefecture🐃

The restaurant features just four private dining rooms, creating an intimate and highly personalised dining experience🗝️

Each room is attended by a dedicated staff member who expertly prepares every cut of meat directly in front of guests, allowing each breed and cut to be enjoyed at its optimal temperature and timing🪄

We visited for their special 7𝘁𝗵 Anniversary Course, which showcased a selection of award-winning, 45-month-raised “𝘛𝘢𝘫𝘪𝘮𝘢𝘨𝘶𝘳𝘰” wagyu🏆

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼

西麻布にひっそりと佇む完全個室の高級焼肉店「焼肉𝗫（𝗧𝗘𝗡）」🤫 控えめなサインの横にある階段を降り、扉をノックして店内へ入ると、そこにはまるで会員制レストランのようなラグジュアリーな空間が広がります✨

コンセプトは「究極の焼肉」🔥 店内にはわずか4室の個室のみを備え、全席フルアテンド制🔐 専任の焼き師が部位ごとに最適な火入れで焼き上げてくれるため、最高の状態で和牛を味わうことができます🍖

今回は7周年を記念した特別コースをいただきました🥂 主役は兵庫県三田郡産の45ヶ月肥育優秀賞「但馬玄」🌟 「焼肉」というジャンルを超えた“焼肉ガストロノミー”を体験できるお店でした💯

①, ② 🐃但馬玄トモサンカク
　　　🐃但馬玄シンシン
　　　🐃神戸牛ハラミ
③ 🥩但馬玄前菜盛り合わせ
④, ⑤ 👅但馬牛タン 自家製ポン酢
　　　🌶️但馬ツラミ ハラペーニョチミチュリ
　　　🐃但馬玄ミスジ
⑥ 🥗旬野菜サラダ
⑦, ⑧, ⑨, ⑩ 🥩但馬玄サーロインステーキ
⑪, ⑫, ⑬ 🌿但馬玄サーロインしゃぶしゃぶ + 花山椒
⑭ 🍚かやもり園 土鍋炊きコシヒカリ
⑮, ⑯, ⑰ 🥩リブロースすき焼き
⑱ 🍜牛白陽塩ラーメン
⑲, ⑳ 🍓とちあいかジェラート

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆𝗬𝗔𝗞𝗜𝗡𝗜𝗞𝗨 𝗧𝗘𝗡 · 焼肉𝗫
🗼┆Nishiazabu · 西麻布
👩🏻‍🍳┆Yakiniku · 焼肉
🏷┆@yakinikuten_x #焼肉X
💰┆¥60,000~¥80,000🌛
🚉┆Roppongi 六本木駅 (Exit 2)🚶🏽‍♀️7min
👣┆Private Rooms · 全室個室
📅┆Book Online · 食べログから予約
✍️┆Food: 𝖤𝗅𝖾𝗏𝖺𝗍𝖾𝖽 · Vibe: 𝖯𝗋𝗂𝗏𝖺𝗍𝖾 · Price ¥¥¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼
#tokyohalfie_yakiniku #tokyohalfie_焼肉 #tokyohalfie_nishiazabu #tokyohalfie_西麻布 Less

Hoi An’s chicken rice shares its roots with the Hainanese chicken rice Singapore made famous.
The difference is here: rice cooked in chicken broth and stained gold with turmeric, hand-shredded chicken, herbs, raw onion, chili.
The story goes it traveled from Hainan with Chinese traders and the old port town made it its own.
(Versão em Português nos comentários) Less

Showcasing the day’s vegetables grown in its own garden, this is the menu at @txispa_restaurant where Chef @tetsuro_tetxubarri blends Japanese technique and sensibility with the finest Basque ingredients:

BEET JERKY, SO BORSCHT
TEARDROP PEAS
EUSKAL SUSHI
BAO TXORIZO
EEL kabayaki
ANCHOVY, pod radish
ELDERFLOWER
BEETROOT
PRAWN, nukazuke
CAVIAR, tofu
TROUT, xixa
TONGUE, koji
FERN, artichoke
RED PRAWNS
TEARDROP PEAS
KINMEDAI, nasturtium
TXULETA and salad born 18th of March, 2017
WATERCRESS, kiwi
BURDOCK ROOT
FLAN sakura
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1*, Txispa
Axpe, Spain
#supermelSpain Less

Sushi Ikko
2026.01 dinner
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メイジマグロ•海苔醤油
Meiji maguro, nori soy sauce

白子
Shirako
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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

La Botte

Some restaurants serve exceptional food. Others pour extraordinary wines.

And then there are those rare places where everything comes together: gastronomy, heritage, wine culture, and a level of hospitality that has become increasingly rare.

La Botte is one of those places.

What Chef Pepe and his brother Gaspare have accomplished as the second generation behind this iconic restaurant is remarkable. They have not only preserved their parents’ legacy but elevated it. The cuisine is refined and deeply rooted in Italian tradition, translating the soul of Italy into a truly gastronomic experience without ever losing its authenticity.

Yet what makes La Botte truly unforgettable is not the food or the wine.

From the moment you arrive, you are not treated as a guest but as family. Every detail, every interaction, every gesture reflects a genuine desire to make people happy. It is one of the finest examples of hospitality in Belgium and a benchmark for how hospitality should be experienced and celebrated.

The first photograph accompanying this post captures that philosophy perfectly.

While many restaurants would choose to begin an evening with a prestigious Champagne, La Botte opens with something even more meaningful: a story.

A glass of Ca’ del Bosco Annamaria Clementi R.S. 1980.

A legendary Franciacorta from the 1980 harvest, aged for more than four decades before its release. A wine that can stand proudly alongside the greatest sparkling wines in the world.

What makes it even more special is the symbolism behind it as a promise to their father they would remain loyal to the producers and houses that helped shape the story of La Botte.

The wine cellar is phenomenal, filled with rare and iconic bottles that are increasingly difficult to find. The pairings are thoughtful, exciting, and unforgettable, judge for yourself :)

But honestly, words can only go so far, La Botte delivers something far greater than a meal.

Thank you, Pepe, Gaspare and the entire team for reminding us that true gastronomy is ultimately about making people feel at home. Less