Foodle

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As far as unagi goes, this is the shop where the singularity can be found. I have not had to absorb as much information about a single species of fish as I had to on this day. Juicy, succulent, rich, flavourful and delicious, as well as a journey into the textural world of unagi. The perfect sizing, the perfect season and the perfect preparation for each changing day, I think that the shops in shizuoka and Tokyo still have some way to go before getting to this level. Singularity.
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#unagi #uran #japan #food #singularity TL4.49S Less

My fourth visit to @restaurantstbarts last week and somehow it gets better every time.

We were lucky enough to be seated at the counter, always my favourite place to sit. Watching the team work at such close quarters gives you an even greater appreciation for the thought and precision that goes into every plate.

What I love most about St Barts is the unwavering commitment to British produce. In a world where luxury ingredients are often flown in from every corner of the globe, there’s something incredibly refreshing about a restaurant that chooses to focus solely on what can be sourced from within the UK. Not as a gimmick, but as the foundation of its identity.

The result is cooking that is completely flavour-driven. Clever without being showy. Technical without feeling forced. Every dish feels considered, balanced and deeply rooted in the ingredients themselves.

London has no shortage of great restaurants, but St Barts continues to carve out its own path. Four visits in and I’m already looking forward to number five.

#StBarts #LondonRestaurants #BritishProduce #FineDining #MichelinStar Less

御影つけめん / Mikage Tsukemen / Mikage Men Kaburaya — Sakura-ku, Saitama

Ultra-rich tsukemen is built around an extremely concentrated dipping soup made by boiling down large quantities of meat, bones, fish flakes and vegetables, then straining the stock multiple times to achieve its signature density. Signature “Mikage noodles” are extra-thick, hand-kneaded, high-hydration noodles with black sesame worked into the dough, creating a gray marble pattern inspired by mikage stone. Standard toppings include thick-cut pork belly chashu and large flat bamboo shoots, while red onion, young herbs, yuzu and fish powder.

Mikage Men Kaburaya is run by master Yūya Sakuma-san. Sakuma-san is reported to have a background at Noroshi, one of Saitama’s best-known rich tsukemen shops, though Kaburaya has developed a distinct identity through its handmade sesame-flecked noodles and ultra-concentrated soup. The full shop name highlights its “handmade-style, extra high-hydration Mikage noodles,” which serve as the centerpiece of the concept. 14–16 seats. Open since April 12th, 2025. @mikagemen.kaburaya Less