Foodle

The best lobster ever at @asadoretxebarrioficial! Chef Bittor Arginzoniz has perfected the art of live-fire cooking with carefully selected firewood and his own customized adjustable grills. His philosophy is one of radical simplicity - source the finest seasonal ingredients and let the fire gently enhance their natural flavors. The dishes may look deceptively straightforward, but every bite reveals just how deeply the chef respects and elevates the produce. When I first came here 10 years ago, I thought the food was simple - maybe too simple. Today, I see it as pure mastery. In an era of elaborate plating and storytelling, Etxebarri is a powerful reminder that sometimes, less is not just better - it’s transcendent. Thank you Bittor and @benabdallahmk for the wonderful times as always.
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1*, Asador Etxebarri
Axpe, Spain
#supermelSpain Less

Tacubo
2025.08 dinner
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藤本さん 真蛸・飯島さん甘南蛮
Mr. Fujimoto’s Octopus, Mr. Iijima’s Sweet Nanban Peppers

モン・サン・ミッシェル ムール貝
Mont Saint-Michel Mussels

上田さん短角牛・イチローさん ダビデオクラ
Mr. Ueda: Tanakaku Beef, Mr. Ichiro: Davidoff Clams

高知 小夏・岡山 金糸瓜
Kochi Konatsu, Okayama Golden Thread Melon

ボロネーゼ・富士麺ず工房 ハタヤリン
Bolognese, Fuji Men-zu Kobo Hatayarin

古山果樹園 とろもも
Furuyama Orchard, Toro Momo

木次パスチャライズ牛乳・パッションフルーツ
Kitsugi Pasteurized Milk, Passion Fruit
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Glad to be back at Italian restaurant「TACUBO (タクボ)」 where chef @naokiyaji was in charge of the Daikanyama store this time. The menu beautifully reflected both the seasonality of summer and the restaurant’s signature classics. Every dish was just as memorable and delicious as I recall.
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@tacubo_daikanyama @d_tacubo76 #vinfox_tacubo #予約困難 #italiancuisine #michelinguide #tokyoeats Less

BOURY

The final stop of our culinary journey through Belgium with our Canadian guests brought us to Boury.

For me, this visit felt a little different. Boury is practically in my backyard, yet it remains one of the restaurants I admire most.

Much has been written about the three Michelin stars, the awards, and the recognition. But what impresses me most is the story behind it all.

Tim and Inge Boury are the definition of a hardworking couple. Through years of dedication, sacrifice, and relentless pursuit of excellence, they have built one of Europe’s finest restaurants. Nothing was handed to them. Everything was earned.

Of course, the food is exceptional. Every dish showcases precision, refinement, and flawless technique. The service is equally impressive, delivered with warmth and professionalism. Everything feels effortless, though you know an incredible amount of work lies behind it.

Yet what stayed with me most happened long after dinner ended.

At 1:30 a.m. on a Saturday night, both Tim and Inge were still there. Tim was helping clean the kitchen while Inge was finishing up in the dining room. After achieving almost everything our industry has to offer, they could easily leave those tasks to others.

But they didn’t.

For many, it might seem like a small detail. For me, it says everything.

Having grown up in a kitchen environment, I know what those late nights represent. The discipline, the sacrifices, the commitment to doing things right, even when nobody is watching. Seeing both of them still so hands-on, so present, and so passionate after all these years was genuinely moving.

Because true greatness isn’t just measured in stars, rankings, or awards.

It’s measured by the people who continue to care, who never lose their humility, and who remain deeply connected to their craft no matter how much success they achieve.

For our Canadian guests, Boury was the perfect ending to an unforgettable Belgian culinary journey.

For me, it was a powerful reminder that behind every great restaurant are extraordinary people whose dedication extends far beyond what arrives on the plate. Less

One of Thailand’s most iconic desserts from one of Bangkok’s most famous mango sticky rice shops. Mae Varee serves sweet, fragrant Nam Dok Mai Thai mangoes alongside its signature three-colored coconut sticky rice—green from pandan, purple from butterfly pea flower, and the classic white version. Best of all, you can skip the queue, order it on Grab, have it delivered, and enjoy it from the comfort of your hotel room! @maevareeofficial 🥭🇹🇭 Less

Experience @pajta.barn ✨

- Red prawn, aguachile, cucumber -
- Langoustine, parsley, hazelnut -
- Blue corn tortilla, suckling pig, zucchini -
- Beef ribeye, celery, black garlic, peas -
- Pear, miso ganache, bergamot -

Located @kastu_by_pajta created by @akacs.is @yaz_con_y and nicely paired by @k.kiralymarton 🙏🥂 Less

I managed to secure a reservation in the fierce competition and finally visited for lunch! The restaurant is located on the first floor of a small building, just a short walk from Shirokane-Takanawa. There’s no sign outside, so it’s a bit hard to find at first, but you can spot it when a crowd gathers at the opening time. The doors open promptly at 12:00, and guests are welcomed inside.The interior features a counter surrounding the kitchen, providing a comfortable space that’s neither too cramped nor too spacious. What struck me first upon entering was the warm smiles from the owner and staff. There’s none of the pressure often found in high-end sushi restaurants. Creating such a welcoming atmosphere is no easy feat, and it instantly heightened my expectations for the sushi.The course begins with appetizers, leading into the sushi. The presentation of the appetizers, perfectly matched with the dishware, whets the appetite, and the flavors are equally impressive. The attention to ingredient quality and the meticulous preparation truly left me in awe. The sushi is served at a good pace, carefully gauging how quickly to proceed, and every piece was flawless. It was truly a blissful two hours.What surprised me the most was the owner’s attentiveness to the guests. Even when we spoke quietly about the dishes, he picked up on it and provided explanations immediately—this was the best experience I’ve had so far. While I don’t believe that ratings are everything, this restaurant truly deserves its selection as a Gold establishment.The only downside is how difficult it is to secure a reservation. However, I would love to compete for a spot again and revisit this wonderful place.Dishes included:- Shabu-shabu of grouper- Yokosuka octopus, Otaru shrimp- Sea bream rice bowl- Kagoshima sake-steamed knife fish- Kombu-cured fish- Isaki (grunt fish)- Sumika squid- Akagai (red clam)- Tokishirazu (young salmon)- Kagoshima horse mackerel- Spring sea bream- Chutoro (medium fatty tuna)- Zuke (marinated fish)- Otoro (fatty tuna)- Kohada (gizzard shad)- Sweet shrimp with kombu- Bafun uni (sea urchin)- Anago (sea eel)- Soup- Tamago (egg omelet) Less

A couple of weeks ago our Faroe Islands tour culminated with dinner at @paz.faroeislands , the extraordinary new restaurant from Chef Poul Andrias Ziska. @poulandrias

Poul hardly needs an introduction in these parts. As the chef who led KOKS to the Faroe Islands’ first Michelin star and later a second, he played a huge role in putting this tiny North Atlantic nation on the global culinary map. After taking KOKS to Greenland and earning international acclaim, he returned home to open Paz in the heart of Tórshavn—a restaurant that was awarded two Michelin stars just months after opening.

What makes Paz so special isn’t just the technical precision. Every dish feels deeply connected to the Faroes. The pristine seafood, the island traditions, the unmistakable flavours of ræst fermentation, and the stories of the people who fish, farm and forage across these rugged islands all find their way onto the plate.

For our guests, this wasn’t simply another Michelin-starred meal. It was the perfect expression of everything we had experienced throughout the tour—the landscapes, the culture, the traditions and the incredible produce that make the Faroe Islands unlike anywhere else on earth.

A fitting finale to four unforgettable days in one of the world’s most remarkable food destinations.

#Achefabroad #FaroeIslands #Paz #MichelinStars #PoulAndriasZiska Less

The newest Michelin star in Florida might also be one of the most important.

In West Palm Beach, inside an intimate chef’s counter with only a dozen seats, @emelina_wpb is asking a beautiful question:

What could Cuban cuisine have become if it had taken the fine dining route?

And the answer is not nostalgia alone. It is technique. It is restraint. It is memory, sharpened.

The menu starts with a tempura-fried red flounder, a childhood favorite, reimagined with elegance. Then Key West pink shrimp with mulberry, preserved turnip, and coconut curry broth, clean, delicate, almost effortless.

There is oyster with yuca, creamy and bright with preserved lemon. Then one of the most confident dishes of the night, little gem lettuce with strawberries, hazelnut, and ají dulce emulsion. A salad that proves confidence is not always about luxury ingredients, sometimes it is about making greens unforgettable.

The golden tilefish arrives perfectly cooked, with pil pil, and bok choy. Then dry-aged Florida beef with black bean purée and white asparagus the one dish that felt a little quieter, but still carried the language of the menu.

And then comes the soul, koshihikari rice with braised oxtail, inspired by rabo encendido. Coconut, cocoa nibs, mango, passion fruit, tres leches. Cuba, remembered and refined.

This is a very well-deserved Michelin star 💫

Not Cuban food trying to become fine dining. But Cuban food proving it always had the soul to be there.

📍 @emelina_wpb 🌟
🇺🇸 West Palm Beach, FL
🔪 @__osmel__ Less