Foodle

Ox & Finch is one of three Michelin Bib Gourmand eateries in Glasgow from Scoop Restaurants Group, the food ingredient-forward with a focus on letting proteins and produce shine for themselves. Prone to seasonal change, portions are tapas-style while flavors trend bold but nuanced.

#glasgow #scotland #food #restaurant @oxandfinch Less

SUNSET BOULEVARD

“I am big. It’s the pictures that got small.”

A primavera é uma época mágica em Menton. Os jardins enchem-se de aromas, as hortas de legumes saborosos e até o Mediterrâneo — esse Mar Morto que teima, como muitos dos que o rodeiam, em fingir não o ser — parece nestes dias recuperar uma fugaz vitalidade. E regressar ao Mirazur é sempre um bom plano. Com hortas magníficas à porta, o restaurante procura cozinhar a natureza no momento certo. Uma cozinha que aprisiona o efémero, com simplicidade e beleza desarmantes. Sentado à mesa do Mirazur, ao pôr do sol, dei por mim a recordar Sunset Boulevard.

Em Sunset Boulevard, Norma Desmond é uma antiga estrela do cinema mudo que vive isolada na sua mansão decadente de Hollywood. Quando a indústria evolui para o cinema sonoro, ela fica para trás. Incapaz de aceitar que o seu tempo passou, refugia-se numa realidade paralela, rodeada dos fantasmas da sua própria glória. Norma não sente falta da arte nem do dinheiro. Sente falta de ser vista. Quando desaparecem os aplausos, desaparece também a capacidade de distinguir realidade e fantasia.

O Mirazur fez vinte anos. E bem mereceram ser celebrados. Memórias, encontros e emoções, com curadoria do mais famoso cozinheiro vivo. O menu começa no jardim, com a icónica azeitona esferificada do El Bulli, passa pela exposição, atravessa a cozinha e termina na sala, defronte do pôr do sol. Mas não é a isso que venho hoje.

A exposição revela-se uma quimera onde pouco espaço sobra para o aniversariante. Quase tudo gira em torno da El Bulli Foundation. Um quadro resume a narrativa: antes de Ferran, Escoffier e a Nouvelle Cuisine; depois de Ferran, as cozinhas sucedâneas. O Mirazur celebra vinte anos. Ferran Adrià celebra Ferran Adrià.

O tempo dirá se El Bulli foi a obra de um génio ou de um ecossistema a que juntou muita gente brilhante. Talvez a verdade esteja algures no meio. Sunset Boulevard é uma obra-prima sobre a fama, o ocaso e a incapacidade de aceitar a irrelevância. Como ninguém parece capaz de dizer a verdade a Ferran, talvez lhe fizesse bem uma noite de cinema. Less

An Unforgettable NightI visited Sushi Ikkou, a top-tier sushi restaurant.Located in the heart of Ginza, it offers a luxurious sushi experience where you can forget the daily hustle and truly enjoy.Here, dining is not just about eating; it’s an artistic experience that engages all five senses.We started with appetizers:♢ Sea BreamBefore tasting, the chef mentioned that this sea bream had been fed shrimp. Imagining the shrimp while eating enhanced the flavor.♢ Surf ClamThe sweetness gently evokes pleasant memories, soothing the heart.♢ Kinmedai Shabu-ShabuThis dish provides a dream-like experience, with its delicate flavors leading the meal to the next stage.♢ Spear Squid stuffed with Sea UrchinThe aroma of the stuffed sea urchin is captivating, with an unforgettable sweetness and texture.♢ Bachi-KoThe lightly grilled bachi-ko has a deep flavor that pairs perfectly with sake.Now, onto the nigiri:♢ KasugoWe began with this delicate piece, a true testament to the chef's craftsmanship.♢ SayoriIts glossy skin vividly recalls memories of the sea, swimming around in the mouth.♢ SardineI had the best sardine ever—undoubtedly the finest piece.♢ OotoroIn a word: juicy. The fat bursts in the mouth, releasing a delightful umami.♢ Sea UrchinThe combination of nori and sea urchin is simply wonderful.♢ Nodoguro DonburiThe overflowing fat mixes beautifully with the rice and wasabi, creating the perfect rice bowl.♢ KohadaIts role is to cleanse the palate. This kohada, rather than just resetting the fat, enhances the umami.♢ Sweet ShrimpA May specialty, I’ve been traveling to Sapporo just for the preparation of this dish. The semi-raw eggs and sweet shrimp are fantastic.♢ SquidThe perfect thickness elevates the sweetness and texture of the squid to the highest level.♢ AnagoA refined flavor enhanced by salt.♢ TamagoA fluffy omelet with a delicate sweetness.♢ Horse MackerelA must-try piece when you visit—simply delicious.♢ Tekka Maki and Kanpyo MakiWe concluded with rolls that provided a blissful ending to the meal.Ginza serves as a hidden sanctuary, offering quiet solace to its visitors. Each piece of sushi tells a story, and the harmony of the meal and ambiance creates an everlasting symphony of flavors for those who come.The professional skills and hospitality invite guests into a special moment.It was the best night.It was a great meal. Less

🕌𝗗𝗼𝗴-𝗙𝗿𝗶𝗲𝗻𝗱𝗹𝘆 𝗠𝗼𝗱𝗲𝗿𝗻 𝗜𝗻𝗱𝗶𝗮𝗻 𝗗𝗶𝗻𝗶𝗻𝗴
🐕愛犬と楽しめる本格モダンインド料理

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼

Located within @roppongihillsofficial, “𝗗𝗜𝗬𝗔” offers a refined take on Indian cuisine, blending generations of culinary tradition with a contemporary dining experience🪷

The restaurant traces its roots back to Kolkata, where its culinary heritage began in 1958📜 Drawing on traditional recipes and an extensive repertoire of spices and herbs, the kitchen creates dishes that are aromatic, layered, and full of depth🌶️

Their terrace seating is dog-friendly, so @qoothepomchi joined us for lunch while we worked our way through the curries, naan, and tandoori dishes🐶

The cover photo features 𝗗𝗜𝗬𝗔’s signature “𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗠𝗮𝗸𝗵𝗮𝗻𝗶”, where tandoor-grilled chicken is simmered in a rich tomato and butter gravy and honey🍯

① 🍛Chicken Makhani (¥1,750)
② 🐓Peshawari Tandoori Chicken (¥900)
　 🫓Plain Naan (¥450) · Garlic Naan (¥600)

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼

六本木ヒルズにある「𝗗𝗜𝗬𝗔（ディヤ）」は、伝統とモダンが美しく融合したインドレストラン✨

そのルーツは1958年のインド・コルカタにあり、代々受け継がれてきたレシピと、20種類以上のスパイスやハーブを組み合わせることで生まれる奥深い味わいが魅力です🌿

料理だけでなく空間づくりにもこだわっており、店内にはインドの伝統工芸やアート作品が飾られ、まるで小さな文化体験をしているような気分に🇮🇳

カバー写真はお店のシグネチャーでもある「𝗗𝗜𝗬𝗔特製ハニーバターチキン」🧈 タンドールで焼いたチキンを、トマトとバターのまろやかなソースで煮込んだ一皿🍅 優しい甘みとコクがあり、焼きたてのナンとの相性も抜群でした❤️‍🔥

テラス席はペット同伴OKなのも嬉しいポイント🐾 六本木ヒルズの開放的なテラスで、本格インド料理を楽しみながらゆったり過ごせるので、愛犬とのランチやお出かけにもぴったりです☀️

① 🍛DIYA特製ハニーバターチキン (¥1,750)
② 🐓タンドリーチキン (¥900)
　 🫓プレーンナン (¥450) · ガーリックナン (¥600)

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆𝗗𝗜𝗬𝗔 六本木ヒルズ店
🗼┆Roppongi · 六本木
👩🏻‍🍳┆Modern Indian · モダンインド料理
🏷┆@diya_roppongi_hills #ディヤ
💰┆¥3,000~¥4,000🌞
🚉┆Roppongi · 六本木駅 (Exit 1b)🚶🏽‍♀️7min
👣┆Pet-Friendly Terrace Seats · テラス席ペットOK
📅┆Book via @tabelog · 食べログから予約
✍️┆Food: 𝖢𝗈𝗆𝖿𝗈𝗋𝗍𝗂𝗇𝗀 · Vibe: 𝖢𝗎𝗅𝗍𝗎𝗋𝖺𝗅 · Price ¥¥¥¥

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼

#tokyohalfie_curry #tokyohalfie_カレー #tokyohalfie_petfriendly #tokyohalfie_ペットOK Less

For years, this place has been the number 1 ranked sushi counter in Japan.
No music. No distractions. Just the sound of the chef working.
Every piece is handed over one by one, and the entire room pays attention.
A true artist on display fully dedicated to his craft.
That’s what people wait years for. Not the fish.
Thank you so much @tomokohappycamper for making this possible.
(Versão em Português nos comentários) Less

Of course, the tuna featured is from Yamayuki, which seems to dominate all but a few of the top-ranked tabelog sushiya these days. Setoro and belly chutoro are the first nigiri served, followed later in the course by chiaigishi and otoro. The flavor is exceptionally "meaty" and clean, with strong mineral taste. I can't claim to know whether this flavor and texture profile this was a conscious choice, or just the product on this particular day, but I did find it uniquely delicious and exceptional. Less

Nothing beats a comforting ginkgo nut and yuba congee to start a new day. And in the least expected of places—Shangri-La Tokyo.

A specific Japanese rice was used for a thick, creamy, and velvety texture. The gingko nuts were also Japanese; and compared to Chinese varietals, offered a dense chewiness similar to edamame, with a subtly sweet, nutty flavor and faint, pleasant bitterness.

The addition of fresh yuba was a bonus as I rarely use this ingredient at home; it gave the porridge a subtle, rich nutty flavour and a lingering aromatic aftertaste. Less

@lasartebcn was one of the very first fine dining restaurants I visited in Spain, so returning after nearly a decade felt extra special. Since then, this Barcelona outpost from renowned chef @martinberasategui - who has the most Michelin stars in Spain - has earned three Michelin stars in 2017, making it the first restaurant in Barcelona to reach that level.

A showcase of technical mastery, elegant presentation, and flavorful modern Spanish cuisine in a beautiful setting with outstanding service, it’s just one of those restaurants you go to for that classic fine dining experience. Standout dishes included the iconic foie gras and smoked eel millefeuille as well as the exquisite squid tartare with green apple juice and licorice. Every plate reflected the rhythm of the seasons with precision and creativity.

The evening ended on a truly memorable note - we were warmly invited into the kitchen to meet the entire team including head chef @paolocasagrandetv. What a wonderful way to close out the night!

Our menu:

Appetizers

Cream of spiced root vegetables, glazed sweetbreads, lágrima peas and yuzu

Squid tartare with green apple juice and licorice

Clear broth of free-range chicken and white prawns, barnacles and aromatic pineapple emulsion

Codfish with cocoa pil-pil sauce, tapioca caramel, fennel and Parmesan cheese

Scallop slices and its coral, seabed and vegetables

Crustaceans ravioli in its own essence, burrata and Champagne

Cured sea bass, smoked kohlrabi, wild almond with black tea and purple shiso

Dry-aged pigeon with its partait, pickles, root vegetables and toasted cereal molasses

Pistachio, celery, lime and green apple

Baba spheres, orange Blossom and angostura

Petit fours
•
3*, Lasarte
Barcelona, Spain
#supermelSpain Less