Foodle

On this day, I visited Sanwa for their à la carte menu. We started quite late at 9:30 PM. However, the food was exceptionally delicious, even more than usual.I went with a gourmet friend from overseas who was visiting for the first time. Since I knew it was their first time, I told them to order whatever they wanted, but they ended up being quite ambitious and ordered a variety of dishes. I couldn’t keep up with the pasta, so I only ordered one type while they got three! Of course, I keep coming back because the food is delicious, but this time it was even better.The white asparagus was outstanding, and the meat was cooked to perfection. The risotto was on another level of deliciousness—it was truly impressive.Even though I frequent this restaurant, I was genuinely moved by the food this time! It was so good that I would love to eat here again the next day. It was a great meal!Reservation method: Direct contact Course fee: À la carte Duration: About 2.5 hours Reservation difficulty: Is it tough for newcomers? Order: The dishes in the picture, along with a few glasses of champagne and highballs Total bill: JPY 32,970 Less

I visited on a weekday evening. The restaurant opens at 5 PM, and I arrived at 4 PM, being the 7th in line. Since they only allow about 12 to 14 people per seating, if you don’t get in on the first round, you’ll have to wait for the next one.As a result, those who arrived later were quite concerned about their turn.I entered at 5 PM and asked for the master’s recommendations.The dishes included:- Motsu Nikomi (beef offal stew)- Chire Sashi (sliced raw beef)- Mino Yubiki (blanched tripe)- Fuwayaki (grilled lung)- Hatsu Sashi (sliced heart)- Tail Ni (braised tail)- Boiled Tongue- Zosui (rice soup)There was a wide variety, and I was extremely satisfied.I also enjoyed about 5 glasses of their famous highball, and the total cost was around JPY 6000 per person.The master was friendly and explained the different cuts in detail, making it a comfortable experience even for first-timers.I will definitely visit again. Less

上特選ラーメン / Jō-Tokusen Ramen / Menya Taisei — Nakano-Sakaue, Tokyo

Yokohama Iekei style ramen. Emulsified soup uses three types of chicken carcasses, including Tokushima Awaodori chickens. Noodles are medium width, supplied by Sakai Seimen. Special toppings feature three slices of pork chashu, cubed pork chashu, ajitama, spinach and five pieces of nori. Free white rice on the side. Other free condiments include cucumber pickles, vinegar, black pepper, minced garlic and spicy miso paste.

Master Taisei Hikage-san worked as the shop manager of Budouka Ryo in Seijiogakuen-mae, before going independent. Located in a space previously occupied by a hair salon. 14 seats. Since March 1st, 2023. @men.yataisei Less

🇮🇹 หาร้านฉลองวันเกิดให้เพื่อนที่ชอบอาหารอิตาเลียนอยู่พอดี เลยนึกถึง Sartoria ขึ้นมา เพราะนอกจากอาหารที่เคยประทับใจจากครั้งก่อนแล้ว บรรยากาศร้านก็สวยและเหมาะกับการมานั่งฉลองอะไรแบบนี้มากๆ

ร้านนี้เป็นของเชฟ @paulo_airaudo ซึ่งนำทีมโดยเชฟ @bjorntischner กลับมาครั้งนี้ทางร้านเปลี่ยนเมนูใหม่พอดี ซึ่งจำได้ว่ารอบที่แล้วติดใจพาสต้ามากๆ ทั้งที่ปกติไม่ใช่สายแป้งเลย

จานพาสต้ารอบนี้เป็น Uni ซอส Beurre Blanc เส้นยังดีเหมือนเดิม ตัวซอสมีความ creamy และ rich กำลังดี เข้ากับความนัวของ uni

แต่จานที่ว้าวที่สุดสำหรับมื้อนี้ต้องขอยกให้ Risotto เลย จานนี้คืออร่อยมากกก ทุกอย่างเข้ากันแบบพอดี ความหวานนวลๆของซอส yellow zucchini กับความเข้มข้นและหวานของกุ้งแดงสเปนอย่าง Camaron Rojo แล้วมี Lemon Meyer Gel มาช่วยตัดให้สดขึ้น ทำให้รสชาติทั้งจานมีมิติและไม่หนักเกินไป กินรวมกันแล้วลงตัวมาก ไม่เลี่ยนเลย

จาน Ravioli นี่ก็ชอบ ด้านในเป็นชีส Smoked Provola ให้กลิ่นหอมแบบ smoky เบาๆ เข้ากับความ earthy ของเห็ด chanterelles ได้ดี และ Vin Jaune ช่วยเพิ่มความซับซ้อนให้ซอสโดยที่รสไม่หนักจนเกินไป

ที่น่ารักคือสำหรับมื้อวันเกิด นอกจากทางร้านจะเตรียม birthday cake ก้อนเล็กๆให้แล้ว ยังมีถ่ายรูปโพลารอยด์ให้เป็นที่ระลึกด้วย เป็นรายละเอียดเล็กๆที่ทำให้มื้อนี้พิเศษขึ้นมาอีกเยอะเลย 📸🎂

ปล. ร้านอยู่ชั้น 56 ที่ EA Rooftop ตึก The Empire
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฿4,900++ L’Opera Completa
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📍@sartoriabypauloairaudo - สาทร
#orn_bellyjourney #orn_finedine #orn_italian #orn_sartoria Less

Creative Italian cuisine.The menu only lists the names of the ingredients, so I had no idea what dishes would be served until I tasted them. I was pleasantly surprised by how delicious everything was!It seems that the dishes change gradually every couple of months to match seasonal ingredients.If I had to mention one dish, the venison was a bit challenging, but everything else was truly delicious. I was impressed, as expected from a bronze-rated restaurant! I definitely want to go back! Less

Swordfish schnitzel at @pigeonandwhale - a dish that is a controversial at my table, and even in my own head.

I shouldn’t like it, but I really do.

Normally, I like swordfish best when it’s been messed with least - and preferably raw and dressed for crudo.

But here they bread it, stuff it with prosciutto and ladle on tonnato, a creamy sauce zingy with anchovies and capers.

This is how you spell umami , and thus, time and again, I order it and find it utterly compelling.

Through August, it is also part of a three-course Coolinary menu for $58, so there’s a chance to assess it yourself with a lower barrier of entry.

Try a negroni from the extensive cocktail list, and never skip dessert here.

This is one from a bunch of top dish picks on my mind now in deep summer — link in my bio has the full read with all of them.

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #coolinary Less

There’s something reassuring about returning to a restaurant and finding it every bit as good as you remembered.

Dinner at @icavallinibk was another reminder of why I enjoy coming here. The food is consistently delicious, beautifully prepared, and executed with so much love. It’s the kind of place where every visit leaves me looking forward to the next.

Thank you, Chef @nickcurtola, for another wonderful dinner and for the warm hospitality. It was great to be back, and I can’t wait to return.

Swipe through for a look at what we enjoyed.

#icavallini #williamsburgbrooklyn #italianfood

Sawara with champagne grapes and pickled coriander

Sea bream carpaccio with heirloom tomato and oregano

Nervetti with onions and chive blossom vinegar

Japanese sardine with datterini tomatoes and cultured butter

Japanese sardine with datterini tomatoes and cultured butter

Squid (compliments from the kitchen)

Spicy bluefin tuna crostini with date butter

Grilled tripe w/ salmoriglio, fried potatoes and maionese

Fried squash blossoms with basil and green onion honey

Sungold tomato risotto with ricotta salata

Malloreddus with royal red shrimp, corn, uni butter

Farfallone with Calabrian chili butter and smoked pancetta

Roasted heritage chicken with slow cooked garlic

Tilefish with zucchini, cerignola olives, and tomato brodo

Snap peas with fennel, mint, and sarvecchio

Grilled Berkshire pork chop with preserved cherry glaze

Apricot kernel gelato with biscotti zabaglione

Salted milk gelato with chestnut flower honey Less

I visited Anchoa, a Spanish restaurant I had been curious about. I traveled to Kamakura to go to Anchoa, and since the town is a tourist destination, I was able to enjoy the day.I made a reservation about a month ago and was able to relax from 17:30.Here are the details of what I had:┈┈┈┈┈┈┈┈┈┈【Drinks】・Non-Alcoholic Sparkling JPY 1,500・Odawara Citrus Soda JPY 1,100【Meal】Anchoa Course JPY 13,200・Anchoa CocaAnchovies with yellow zucchini. The anchovies are said to be of the same quality as Iberico ham. They have a salty flavor that pairs well with drinks. A perfect start.・PinchosIncludes Kibinago, potato salad, stewed wild boar entrails from Odawara with paprika, horse mackerel with cheese and plum sauce, squid with soft roe, and mushrooms wrapped in meat and topped with cheese, all served on a three-tiered plate. Stylish, exciting, and delicious.・Fried Yellowtail with Grilled Eggplant and Snap Pea SauceThe crunchiness of the fried fish and the refreshing cold snap pea sauce were delightful.・Sea Snails from Sagami Bay with Japanese Porcini and Cilantro SaucePacked with sea snails, it was fantastic. The cilantro sauce had a mild flavor and was simply delicious.・Piquillo Peppers stuffed with Deer Meat from Odawara, served with Red Pepper Sauce and BreadThis seems to be a specialty. The combination of deer meat and the flavors of Kamakura and Spanish cuisine was exquisite.・Charcoal-Grilled Oonibe (a fish similar to sea bass) with Sanfaina (ratatouille)Served with a red wine vinegar sauce. The charcoal grilling added a nice accent.・Wild Boar and Manganji Pepper with Blue Cheese SauceTender and full of flavor. The blue cheese sauce was original and delicious.・Squid Ink Paella and Traditional Seafood PaellaServed with aioli sauce if desired. The paella, served in a large portion, was impressive. I was happy to enjoy two types. Both had flavorful rice and were incredibly delicious.・Odawara Blueberries with Yogurt Ice Cream and Olive OilThe fresh, large blueberries were the best.・Basque CheesecakeRich Basque cheesecake. The large Buddha on the plate was also stylish.・Traditional Spanish SweetsMilk rice, almond cake, and pudding made only with eggs and sugar. I loved the almond cake too much. Everything was delicious, and as a dessert lover, I was thrilled with the variety.・Tea or Coffee┈┈┈┈┈┈┈┈┈┈Everything was incredibly delicious, and I truly felt the wonderful blend of Kamakura and Spanish cuisine. The seating was spacious, allowing me to enjoy a leisurely time with my friends. The drinks, especially the Spanish wines, looked delightful. Of course, the non-alcoholic options were also tasty. It seems that this course restaurant is stroller-friendly, so I hope to return after settling down post-pregnancy. It was a great meal! Less