Foodle

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

Khao soi, one of my favorite noodle dishes in Thailand, taken to another stratosphere at @kaosoyprin by Chef Prin Polsuk and his wife Mint of Samrub Samrub Thai. Their recipe became so popular (and truly is that delicious) at Samrub Samrub Thai that it practically willed itself into existence as a restaurant of its own at Dusit Central Park. Rich, coconut-forward curry broth, perfectly cooked noodles, and crispy fried noodles on top. Get both the beef and chicken versions, both are awesome! Haven’t tried every khao soi in the world, but pretty sure this is my favorite so far! WARNING though: their chili paste is insanely spicy, so be careful! 🇹🇭🍜 @prinpolsuk @goodmorningmint Less

A depth of flavor I've never experienced before, truly impressive.Especially the white fish and shining seafood, the more you chew, the more the umami explodes—this is truly the pinnacle of sushi.Here’s what I had today:**Appetizers** Torigai (Bird Shell) Liver ⭐︎ Exceptional umami, an emotional start right from the beginning. Abalone Liver ⭐︎ **Nigiri Sushi** Chutoro (Medium Fatty Tuna) ⭐︎ A perfect balance of aroma, fat, and umami. Hirame (Flounder) ⭐︎ Spring Sea Bream ⭐︎ Ala (Fish Head) ⭐︎ Kisu (Whiting) paired with Shiso ⭐︎ The flavor of shiso stands out without overpowering, creating a beautifully balanced piece. Hamachi (Yellowtail) ⭐︎ Isaki (Saddleback) ⭐︎ Murasaki Uni (Purple Sea Urchin) Hosomaki ⭐︎ Akagai (Red Clam) ⭐︎ Aji (Horse Mackerel) ⭐︎ Akagai (Red Clam) Liver Hosomaki ⭐︎ Shima Aji (Striped Jack) Anago (Conger Eel) Toro Temaki (Fatty Tuna Hand Roll) Kobako (Dried Gourd) Tamago (Egg) **Additions** Chutoro (Marinated) ⭐︎ Torigai ⭐︎ Chutoro ⭐︎ Akaburi (Red Snapper) with just the right amount of fat. A moment to bask in the exquisite aftertaste. It was a great meal! Less