Foodle

Eliane

When a group of Canadian food lovers asked me to curate a culinary journey through Belgium, there was never any doubt about where we would begin.

Our first stop was Eliane by Kobe Desramaults.

Not because of the awards, but because if you want to understand modern Belgian gastronomy, you need to understand Kobe.

Few chefs have influenced their generation as profoundly as he has. His impact extends far beyond his own restaurants, inspiring chefs across Europe and beyond. What makes him unique is his constant drive to evolve. While many chefs settle into a signature style, Kobe continues to push boundaries and explore new ways to express flavor—all while remaining remarkably humble and far from the spotlight.

That philosophy is evident throughout Eliane.

Named after his grandmother, the restaurant feels deeply personal. The setting is intimate, the atmosphere warm, and the focus unwavering: exceptional products.

Guests gather around an open kitchen where every dish is prepared in full view. Fire is central to the cooking, and ingredients are transformed with precision, restraint, and technical mastery. There is nowhere to hide when cooking over open flames in front of every guest, yet Kobe and his team perform with a calm confidence that comes from years of experience.

What makes the food so compelling is its purity. Every ingredient is treated with respect. Every element has a purpose. The technique is undeniable, yet it never overshadows the product—it simply allows it to shine.

It comes as no surprise that Eliane was recently named the No. 1 New Restaurant in the World by Opinionated About Dining (OAD). For anyone who has experienced what Kobe and his team are creating, the recognition feels entirely deserved.

What makes Eliane truly special is that it reflects the personality of its chef: thoughtful, understated, endlessly curious, and uncompromising in the pursuit of excellence. A restaurant built on substance rather than spectacle. Less

GAPOW TAPAE @gapow_tapae — a Bangkok staple dedicated to a leveled-up rendition of krapow. They’ve taken a simple everyday dish and added thoughtful touches like house-made crispy pork belly, duck eggs, customizable spice levels, their signature “Powerful Sauce” featuring white and red goji berries, and even a dry ager dedicated to their beef! Simple, spicy, savory, and a great example of how a humble one-plate meal can be elevated without losing the plot! 🇹🇭🍳🐷🥩 Thank you for the tip @n_thitipong!

Must-orders:
• The OG Minced Pork Krapow with Scrambled Egg & “Powerful Sauce”
• 45-Day Dry-Aged Beef Krapow
• Crispy Pork Belly Krapow with Rice & Duck Egg
• Glass Noodles with Crispy Pork Belly & Chinese Sausage Less

In late May, I visited Sushi Namba. Even though it’s not the high season, it was incredible once again!*Wakame Seaweed Deliciously seasoned with a flavorful broth and just the right amount of acidity. It’s a common dish, but what sets it apart here is truly remarkable.*Boiled Octopus From Sazima. Simply seasoned with salt, this dish allows the natural flavor of the octopus to shine through, far surpassing the typical soft-boiled versions you find at sushi restaurants. Even this dish had its own unique character.*Simmered Kinmedai I believe this dish is meant to be enjoyed with the broth. The umami of the kinmedai is concentrated in the sauce.*Nitaki Whale My number one choice for raw meat. You can truly experience the moment it surpasses beef.*Oysters and Shungiku The vinegared rice underneath enhances the quality of the ingredients. It’s designed to be enjoyed together, elevating the flavor to perfection.*Ankimo Silky and finely textured ankimo, reminiscent of soft tofu. Even during a low-fat season, the quality is outstanding.*Yari Ika with Roe Does it have two servings of roe in one? It’s incredibly creamy.*Toro from Tuna Luxuriously fried tuna belly. Crispy on the outside and juicy on the inside. The seaweed from Ariake adds a wonderful aroma, and the toasted flavor of the fried tuna belly, along with the wasabi stem as a condiment, is delightful. Despite being fried, it’s not heavy at all. It prepares your palate for the sushi to come.*Chestnut Crab I tried this for the first time! It has a rich flavor like hairy crab, yet it’s surprisingly affordable. Finding such ingredients is impressive! Great restaurants are always learning.*Grilled Anago Grilled to a crisp, even the bones are perfectly cooked, so there’s no risk of encountering any bones. This takes time, which is why typical sushi restaurants don’t do it.*Shiro Ika 36℃/17℃ The squid is like a sauce on the vinegared rice. At Namba, you can taste the perfected version of squid nigiri.*Makokarei 36℃/19℃ The aroma and freshness are the true strengths of Namba.*Kita-gai 36℃/17℃ Lightly cooked in its own broth, it retains its texture while being surprisingly juicy.*Spring Child 37℃/22℃ Every time, Namba’s spring child is amazing. The delicate flesh highlights the deliciousness of the vinegared rice.*Horse Mackerel 37℃/20℃ From Nagasaki. Cut thickly, allowing you to fully enjoy the flavor of the horse mackerel. Thus, there’s a bit more vinegared rice.*Bonito 38℃/20℃ No unpleasant parts at all.*Sardine 36℃/18℃ Slightly cooked sardine. With its rich fat, it melted in my mouth.*Sweetfish 36℃/20℃ This sweetfish had an incredible sweetness and aroma.*Abalone From Yura. At Namba, you can truly appreciate the real flavor of abalone.*Sea Urchin From Iki, the purple sea urchin. Despite being purple, it has a rich flavor! The abalone sauce clearly outlines the taste.*Botan Ebi 36℃/20℃ A rich, perfect shrimp.*Red Meat 37℃/21℃ From Nezumi Kesaki. The umami was incredible! And the thickness of the sushi was perfectly calculated.*Otoro 40℃/25℃ Even in the off-season, the quality of the flesh, fat, and umami is vibrant. You can feel the expertise of the selection.*Small Horse Mackerel 36℃/17℃ The deliciousness is on a level that resets your palate from the tuna fat.*Large Otoro Sliced thinly. The flavorful sinews are tender, melting at the touch of your hand. But it has a gentle fat. I can imagine the differences in quality when compared to other tuna.*Shako 38℃/24℃ From Hokkaido. It’s been a while since I had shako. This one is male. Lightly grilled, it has a wonderful aroma.*Tamago My favorite tamagoyaki at sushi restaurants. The portion is calculated to be the most delicious.*Crab Broth This time, it was a broth made with chestnut crab served as an appetizer. The crab flavor comes through strongly yet gently.This visit reaffirmed the incredible skill and sourcing ability of Namba! Less

Join us here in September. Link in bio 👆🏻

At @raestrestaurant , centuries-old Faroese preservation techniques meet the influences of chef Sebastian Jiménez’s @sebastian.cocina8 Mexican heritage, creating one of the most distinctive dining experiences we’ve encountered anywhere in the world.

The restaurant takes its name from the Faroese word ræst, which describes food that has been naturally wind-fermented, one of the islands’ oldest and most important culinary traditions.

The foundation of the menu remains deeply Faroese. Fish, lamb and seabirds are hung in the islands’ salty winds and transformed by time, a tradition born from necessity and perfected over generations. Yet woven through these ancient flavours are subtle nods to Sebastian’s upbringing, bringing warmth, spice and contrast to ingredients that have defined Faroese cuisine for centuries.

The result is neither purely Faroese nor purely Mexican. It is something entirely its own.

For our guests, this was one of the most thought-provoking meals of the tour. A chance to experience not only the culinary traditions of the Faroe Islands but also to see how a chef from the other side of the world has embraced those traditions and made them part of his own story.

Set within one of Tórshavn’s historic wooden buildings, it was an evening that perfectly captured what we love most about food travel: the meeting of cultures, people and ideas around a table.

A huge thank you to Sebastian and the entire team for such a memorable evening.

#Achefabroad #FaroeIslands #Ræst #SebastianJimenez #foodtraveller Less

I visited my favorite restaurant, aca.The first dish was Caldoso.The significance of starting with this dish is profound.I believe it truly reflects Chef Higashi's personality. Using only the pods of snap peas to make the broth, rice is added, and finally, peas are included for a delightful texture, creating a gentle soup that feels like a comforting porridge.It quietly announces the beginning, making it the perfect start.From here, the aca theater begins. It’s always the same yet always different. A wonderful restaurant!◯ Snap Pea Caldoso A dish with rice in a pea soup. A gentle broth that prepares the stomach, fitting for a beginning.◯ Bocadillo A sandwich-like finger food with shiso and tomato-infused bread topped with marinated baby sardines in vinegar.◯ Grilled Swordfish with Herb Salad Slowly grilled swordfish served with a herb salad dressed in sherry vinegar. The richness of the fish combined with the acidity of the salad is delicious.◯ Fried Young Sweetfish Young sweetfish fried in semolina flour pairs perfectly with dark beer.◯ Ajillo (Shark Fin, Prawn) ◯ Jamón Serrano Soup A soup made solely from prosciutto without any salt.◯ Cannelloni (Pasta wrapped around fava beans) ◯ Kobe Beef Tenderloin, Grilled with New Onions ◯ Paella with Hairy Crab ◯ Paella with Firefly Squid ◯ Melon ◯ Ice Cream Catalana ◯ Spanish Chocolate Less

Expectations exceeded @manao_dubai .
All the Thai flavour profiles you expect harmonised across the menu . The backbone of which was coconut ,
presented in many forms and textures, and even used in the form of cooking vessel when made into coconut charcoal .

The meal starts with a number of excellent street food inspired snacks , and cutlery is essentially not required for the first half of your meal .

It dawned on me that I think I have had zero Thai food over the last 12 months , so the first bite of Miang - a charred cabbage roll filled with prawns , sour relish and a litany of herbs and acids was a reawakening . This was a summer roll on steroids .

Fermented rice custard with grilled lobster tail and coriander flowers - the texture of the custard is the crux of the dish , luxurious simplicity .
Poached Gillardeau Oyster was
Served with passion fruit nam jim and fried shallots - perhaps a little timid and this was the only dish where I craved more punch .

A Curry Puff hybrid which evoked memories of both pani puri or party pies depending on your upbringing . Filled with Grilled beef in a southern style curry and a nest of chives.

Sour Tomato Broth- used crab shells infused with tamarind and lime . Refreshingly sour .

Sticky Rice Roti was half pikelet , half taco and completely delicious . Topped with
Coconut-smoked short ribs, kaffir lime relish .
This was the dish of the night .

Grilled King Crab Shoulder ended the street snack portion of the meal , the meat beautifully sweet and paired with Fermented green chili nam jim and coriander stems

Alaskan king crab curry brought the heat ! A beautiful rich southern Thai curry with steamed rice cake and pickled spring onion .

Salad of young coconut meat, green mango and coriander flowers was a lovely palate reset , fresh and funky .

Southern style spicy lamb curry with spiced rice and morning glory topped with cured egg yolk . Generous and punchy main course

White Rose granita with wild ginger and longan is a lovely pre dessert and the meal is truly brought home with a cracking dessert -
Sticky Rice Skewer with Roasted Rice Ice Cream. Textures of rice and coconut interplay brilliantly. Less

🥩Luxury Japanese Course in Roppongi 🍣

【Reservation、預約、예약】
Reserve your table via @savor_japan ✨
Check the link in bio 🔗

【StoreName、店家名稱、가게 이름】
Onzoshi Kiyoyasu-tei Roppongi
御曹司 きよやす邸 六本木本店
온조시 키요야스 테이 롯폰기 본점

【Place、地方、장소】
B1F Pacific Capital Plaza Bldg, 4-8-6 Roppongi, Minato-ku, Tokyo
東京都港區六本木4-8-6 Pacific Capital Plaza大樓 B1F
도쿄도 미나토구 롯폰기 4-8-6 퍼시픽 캐피탈 플라자 빌딩 B1F

【Other Details、其他詳細資訊、기타 상세 정보】
Today we’re introducing "Onzoshi Kiyoyasu-tei" in Roppongi! A sophisticated adult sanctuary where you can relax and enjoy fine Japanese cuisine in private rooms. The highlight here is their luxurious "Ran Course." The main dish features a premium Kuroge Wagyu steak comparison, masterfully grilled to perfection. To top it off, you can enjoy authentic Sushi hand-rolled by skilled chefs as the grand finale. A divine collaboration of meat and sushi!
今天介紹的是位於六本木的「御曹司 きよやす邸」！這是一家能在洗鍊個室內悠閒品嚐精緻和食、極具質感的隱藏版餐廳。特別推薦這裡的奢華「蘭套餐」，主菜能同時品嚐到由熟練職人親自烤製、堪稱至高美味的嚴選黑毛和牛比較食。更令人驚艷的是，結尾還能享用到職人現場捏製的正統Sushi（握壽司）。這場極致肉料理與鮮美壽司的奢華競演絕對不容錯過！
오늘 소개할 곳은 롯폰기에 있는 '온조시 키요야스 테이'입니다! 세련된 개별실에서 여유롭게 일식을 만끽할 수 있는 어른들의 은신처 같은 곳이에요. 이곳에서 꼭 맛봐야 할 메뉴는 바로 럭셔리한 '란 코스'. 메인 요리인 흑우 스테이크 비교 식사는 숙련된 장인이 구워내 최고의 맛을 자랑합니다. 여기에 마무리로 장인이 직접 쥐어주는 정통 Sushi(초밥)까지 즐길 수 있어, 최고급 고기와 초밥의 환상적인 조화를 경험하실 수 있습니다!

#savorjapan
#JapanTravel #RoppongiFood #Sushi #Teppanyaki Less