Foodle

In honor of "national sushi roll day" I present one of my favorite sushi rolls, even though it's not from a sushi restaurant. I don't often write about non-sushi restaurants except in stories, but Shakirimon Onozawa really hits the sweet spot of washoku/kappo for me. The meal is filled with lots of seasonal items that are flavor punches and not too precious. Case in point is a torotaku maki made with the tender tuna head meat (noten) that is served towards the end of the meal, and presented dramatically to guests. It is well-deserved that over the past few years it's become a tough booking. Less

@bisavisbruc in Barcelona is one of those rare hidden gems you almost don’t want to share. Run by Eduard Ros - a former lawyer turned self-taught chef, the restaurant is a one-man show. He personally handles the cooking, service, and wine selection. There’s just one tasting menu (€65) that evolves daily around the freshest market ingredients, paired with an outstanding wine list.

We sat at the counter, which gave us the chance to chat with Eduard while he worked. The food was creative and outstanding - deceptively simple dishes elevated by exceptional technique and top-quality ingredients. Standouts included the bacalao purée with garlic and olive oil, vaca vieja with pesto, kokotxa with papada iberica, scallop sashimi with grilled botifarra, red prawn cooked in low temperature, the freshest beef tartare, and the best panna cotta with caviar! A great spot for an intimate and delicious dining experience in Barcelona.
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Bisavis
Barcelona, Spain
#supermelSpain 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