Foodle

My fourth visit to @osiprestaurant , my second at its beautiful new home, and somehow it still manages to surprise me.

This was the first time I stayed overnight in one of the rooms upstairs, which gave me the chance to experience not just dinner, but the full rhythm of Osip. From an exceptional breakfast the following morning to a seat at the kitchen table for dinner, it felt like being welcomed into somebody’s home rather than visiting a restaurant.

The weather couldn’t have been better. I began outside, surrounded by the Somerset countryside in all its summer glory, before moving inside for dinner. Then, as the evening drew to a close, we found ourselves back outside once again, watching the sun slowly disappear beyond the fields.

There is a quiet confidence to what Merlin and the team have created here. Nothing feels forced. Everything feels considered. The food is deeply connected to the surrounding landscape, the service is warm and genuine, and the setting encourages you to slow down and appreciate every moment.

Four visits in, and Osip continues to remind me why it’s one of the most special dining experiences in the UK.

Nasturtium with yearling sheep
Carrot tart with blood orange kosho
Juice of garden leaves
Treacle and stout bread
Kefir cream and grilled herbs
Salad of Tokyo turnip, apricot and smoked almond
Beetroot taco
Grilled scallop, elderflower sabayon, green asparagus
Grilled Cornish lobster with carrot satay
Lobster toast
Devonshire Gold chicken, grezzina courgette, nasturtium, roasted yeast
Meringue, strawberry sorbet, lovage
Pump street chocolate, fig leaves, cherries
Pistachio and marjoram macaron

#Osip #Somerset #MichelinStar #FarmToTable #BritishFood Less

What happens when the ocean, the forest, the farms, and the seasons all speak the same language?

At @restaurantrenaa in Stavanger, they answer that question course by course.

Norway’s second three Michelin star restaurant, and the first in Stavanger, feels exactly as it should: intimate, elegant, and deeply confident.

The meal begins with snacks that immediately tell you where you are: bøckling with potato and kalix, langoustine with trout roe, asparagus with Jersey cream and kale, a brilliant crispy chicken skin tart with lovage, and duck liver with dark chocolate and pine.

Creative, technical, but more importantly, rooted.

Then comes the ocean: sea urchin with finger lime and green strawberries, mahogany clam with tomato and ramson, razor clam with almond milk and fig leaf, blue mussel… a quiet Nordic seafood tower built on purity, not excess.

But the cooked seafood is where the meal truly stopped me.

The signature squid with black garlic and grilled lemon. Scallop with barley and rose. Langoustine with jalapeño and marigold. Monkfish with morels and chicken butter.

Each dish showed extraordinary product, precise cookery, and sauce work at the highest level.

Even the bread had its own story, sourdough of remarkable quality, served with butter from a family that has been making only butter for generations. Rich, cultured, almost cheese-like, and unforgettable.

A final lamb course was elegant, but for me, the sea had already taken the night.

Desserts moved from clementine and sea buckthorn to koji ice cream with fennel and pine cone, before a beautiful petit four cart closed the meal.

@restaurantrenaa is not trying to imitate anyone.

It has its own rhythm. Its own silence. Its own confidence.

A restaurant where the ingredients feel like gifts, the technique feels invisible, and the best dishes remind you why three Michelin stars exist.

📍 @restaurantrenaa ⭐️⭐️⭐️
🇳🇴 Stavanger
🔪 @sven_erik_renaa | @frurenaa Less

The day before, I was in Kyoto, but I received a precious invitation to join a lunch gathering on Sunday.I met at Karuizawa Station and took a taxi to the venue. The organizer had reserved two taxis in advance. The greenery visible from the car window was beautiful. Unlike the hot weather in Kyoto the day before, it was pleasantly cool here.This day featured a gathering of eight people in a room with an arched ceiling designed by the hostess. The walls were inspired by geological layers. The warm atmosphere was full of resort vibes, and the lovely space made time fly by.The pairing was with wine:- Freshly harvested snap peas, bursting with juiciness, paired with fluffy and tender agedashi tofu.- Freshly harvested canola flowers with horse meat tartare, finely chopped canola flowers, and horse meat that had been marinated in kombu for an hour, drizzled with canola flower oil.- White asparagus fermented for two months, tossed with butter and a dairy sauce over tagliatelle.- Black bear with wild vegetables, fermented butterbur buds, and a quail egg.- Shinshu salmon dry-aged for 20 days, served with fermented turnip petals.- Sliced narazuke (pickled vegetables) on top of fresh salmon.- Snow-covered carrots, reimagined vegetables, roasted carrots with fermented ice cream and carrot leaf sauce.- Japanese pheasant (from Kagoshima Prefecture), breast meat, yuzu pepper, crispy fried butterbur buds, and a fermented butterbur and lemon sauce.- Fermented daikon radish with karasumi (dried mullet roe) soba noodles.- Sakura mochi with Tochiotome strawberries, fried sakura leaves, and sakura leaf sauce.- Hazelnut cake.- Herbal tea.**Beverages:**- Cuvee Hommage Brut Blanc de Blancs Grand Cru- Moritz Kissinger Kanna Riesling 2023- Châteauneuf-du-Pape Blanc Magis- 2023 Marsannay Rouge Champs Perdrix / Michel Nadau- Gardelin 2018- Georgian Kakheti- Gross Sauvignon Blanc Less

大衆酒場ホルモンかど升⁣
天神橋⁣
5月28日オープン名物ホルモンが旨い大衆酒場⁣
トップはレバニラを丸ごとカツにしたカツとじ⁣
濃厚で旨い明日の活力を先取りする背徳の一皿⁣
ホルモン炒飯はウエット感のある玉子の上に⁣
パリッとしたホルモンが沢山鎮座主役級の〆飯⁣
注文に迷ったらこれ必須焼鳥5種盛り合わせ⁣
部位ごとの食感を一度に楽しめる欲張りな一皿⁣
生もの盛合わせは種類多く圧巻のラインナップ⁣
切り口艶やか、食感と旨み文句なしのThe鮮度 ⁣
麻婆豆腐は居酒屋と思えない立派な本格的辛さ⁣
白米欲しい酒のアテどころか主役張れる完成度⁣
ひと工夫された生わらび餅とバニラアイスで〆⁣
ドリンクは目玉飛び出る平日190円週末220円⁣
昼から飲める背徳感にお財布までニッコリ案件⁣
気付けばもう一軒じゃなくもう一杯が止まらない⁣
料理の質頭1つ抜けてるここ絶対流行るフラグ⁣
旨さも値段も妥協なし飲兵衛心をくすぐるお店⁣
元気な掛け声が飛び交う男女が切り盛り⁣
20260605⁣
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🍺本日のメニュー🍺⁣
・ホルモン味噌カツ1本180円⁣
・ニラレバカツとじ780円⁣
・焼鳥5本盛り合わせ850円⁣
・なまもん盛り合せ1.580円⁣
・ホルモン麻婆豆腐680円⁣
・ホルモン炒飯780円⁣
・やみつききゅうり300円⁣
・白菜キムチ300円⁣
・まぐろぶつユッケ680円⁣
・明太茶漬け380円⁣
・生わらび餅とバニラアイス450円⁣
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@horumon_kadomas⁣
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大衆酒場ホルモンかど升⁣
大阪市北区天神橋5丁目7-19 ⁣
📞06-7777-6004⁣
営業時間 11:00～23:00⁣
(フードL.O.22:00、ドリンクL.O.22:30)⁣
定休日 無し⁣
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大阪グルメ 関西グルメ 天満グルメ PR Less

The head chef of Dojin is Mr. Nakajima Dojin. (Official Instagram: @kyoto_doujin) *Reservations are accepted through Shokuoku.Mr. Nakajima, who trained at renowned restaurants like "Mizai" and "Oowata," opened this establishment in 2018.Dojin is a highly sought-after restaurant that has won the "Tabelog Award 2026 Gold," making it a top destination for food enthusiasts across Japan.The restaurant does not rely on flashy presentations or gimmicky creations; instead, it pursues the essence of traditional Japanese cuisine.Thanks to the humble and sincere personality of Chef Nakajima and the warm hospitality of the proprietress, the restaurant is known for its incredibly comfortable atmosphere. The chef is also well-versed in wine.**Menu** *JPY 66,000 (tax included) + wine bottle - Setouchi Abalone and Awaji Yura Sea Urchin with Okra - Sushi with Blue Crab and Fava Beans - Soup with Awaji Island Pike Conger and Awaji Onion - Sashimi: - Sea Bream from Akashi - Kenken Bonito from Wakayama - Aori Squid - Tokushima Nodoguro and Flower Pepper - White Sweet Potato - Kyoto Asparagus and Lake Biwa Sweetfish Tempura - Aomori Flower Pepper and Nagano Murasawa Beef - Grilled Honmirugai and Eggplant - Rice Dishes: - Simmered White Sweet Sea Bream with Plum - Sea Bream with Sesame - Rice with Bonito Flakes and Egg - Boiled Shirasu from Setouchi - Pickles, Junsai Miso Soup~A few thoughts~ The overwhelming size of the Setouchi abalone is hard to convey in photos. Its robust umami flavor perfectly harmonizes with the creamy sweetness of the Yura sea urchin, while the refreshing stickiness of the okra ties everything together beautifully.The luxurious experience of the high-quality fat from the large Nodoguro, combined with the refreshing aroma and flavor of flower pepper, is simply exquisite.The Kyoto asparagus, which is thicker than any I’ve seen before, has none of the typical wateriness found in larger vegetables, showcasing the ingredient's potential to the fullest. The crispy texture of the Lake Biwa sweetfish tempura complements it perfectly, with the sweetfish's unique refreshing bitterness and refined sweetness spreading across the palate, leaving me in awe of the chef's discerning eye.The rare Nagano Murasawa beef and Aomori flower pepper create a delightful pairing. The rich fat of the Murasawa beef is gently enveloped by the vivid and delicate aroma of the flower pepper, maximizing the meat's umami while keeping the aftertaste surprisingly light, showcasing the chef's exceptional skill.To finish, the freshly cooked rice from the hagama pot was so delicious that I had about five servings. The boiled shirasu from Setouchi was astonishingly moist and fluffy, bursting with concentrated ocean flavor with every bite.I usually don’t ask about the origins of the ingredients, but the overwhelming quality prompted me to inquire with the chef and proprietress about various details. It was a wonderful restaurant that sparked my curiosity about the ingredients.I was consistently amazed by the extraordinary ingredients and the chef's exceptional techniques. Despite the robust umami, the aftertaste was surprisingly light, making it easy to finish a bottle of wine by myself—a perfect pairing. This is truly a unique and exceptional restaurant that I wholeheartedly admire.Review posted by "Instagram@_1show". Thank you for reading to the end. I appreciate all your "likes," "follows," and "saves" for the restaurant. Less

He almost quit his job and moved to the islands right then and there.

For real, Okinawan soba is legit comfort food to me. And so unpretentious.

Check their socials for live music nights. Get the soki soba, some mimiga (pig ear), umibudo (sea grapes), and awamori (Okinawan liquor). You will be singing and crying before you know it.

📍 Okinawaminnyousakaba Warayun
(沖縄民謡酒場 わらゆん。野毛・桜木町店)

🗺️ 5 minutes from Sakuragicho Station

Account 👀 @warayun.noge 🏮
(& @ramenbae11 was the cry baby and my OG Okinawa Stan)

#okinawa #livemusic #japan #nightlife Less

Finding elite ramen when you don’t eat pork can feel like an uphill battle. This spot in historic Asakusa serves a luscious, rich ramen using 100% duck broth. No pork, no beef. Just duck and veggies.

📍 Gion Duck Noodles Asakusa (1 minute from Senso-ji temple)
東京都台東区浅草2-7-13 南23

Menu:
🦆🍜 ¥1,595
🦆🍚 ¥605

🗺️ Access: Asakusa Station (5 minute walk)

⏰ 10am - 10pm daily

@gionducknoodles_asakusa

#tokyo #ramen #porkfree #japan Less