Foodle

Cachete de mero frito. Cachete de mero a la plancha. Grandiosos.

La Barra de Cañabota es uno de esos lugares para disfrutar sin limitaciones. Uno de esos escasos bares que crea excelencia a partir de la sencillez. Sin excesos creativos ni piruetas obscenas para la cámara. Puro producto real, tratado con precisión, con pinceladas creativas que lo elevan. Y, si además tiene uno la fortuna de coincidir con Juanlu Fernández al otro lado de la barra, el placer sólo puede multiplicarse. Qué espectáculo de barra, de servicio y de producto.

Y un apunte personal: democratizar la cocina era esto. Servirle pescados y mariscos de verdad a clientes extranjeros que quieren probar producto local de verdad y están dispuestos a pagarlos. Un goce verlos disfrutar. @labarradecanabota @canabota Less

Corvina frita con su pilpil y un tartar de chicharrones con pepino y cebolla con manteca colorá. Mar y montaña andalú en toda su extensión
Pluma ibérica de Arturo Sánchez con pimientos del piquillo confitados con salsa teriyaki. Producto, producto, producto.

Muy grata visita a Lalola, en el One Shot Conde de Torrejón de Sevilla. Javier Abascal, con años de experiencia a sus espaldas, persevera en esa cocina potente y sabrosa que le ha aupado hasta donde está. Carnes ibéricas, predilección por la casquería, contrastes atrevidos, honestidad y generosidad con las materias primas y pocas concesiones a la galería. Nada que objetar a esa valentía en la cocina salvo que, probablemente, pudiese refinar un tanto algún plato para elevar más su propuesta. Por lo demás, el patio interior del hotel es un marco muy agradable, aunque puede resultar algo desangelado por momentos, y el servicio es amable y diligente. La carta de vinos cumple, especialmente interesante en vinos de Jerez. Francamente bien. @lalola_sevilla @javiabascalchef 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

Yaitsu's pride, French cuisine "Chisou Nishi Kenichi".Chef Nishi, who is enamored with the fish from Sasae Maeda Fish Shop, runs this French restaurant.It is known as the "ultimate place to enjoy Sasae's fish."Selected as one of Japan's top 100 restaurants in "La liste" 2026.I visited with a friend.【Cheers】"Non-Alcoholic Sparkling"【Bluefin Tuna (Baby Tuna)】Tartare of bluefin tuna layered with seafood broth jelly.Even though it's a baby tuna, it weighs about 25 kg, caught using fixed nets.【Fried Fresh Horse Mackerel】Freshly caught horse mackerel, fried to a hot and fluffy texture.Served with a sauce made from fresh tomatoes from Kakegawa, sprinkled with homemade karasumi powder.【Fresh Horse Mackerel with Red Onion Sauce】This morning's catch of horse mackerel, marinated in ginger oil, served with grated red onion and beet, dressed with seafood broth dressing.Garnished with shiso and accompanied by pickled sliced turnips.【Sautéed Giant Squid and White Asparagus】Sautéed giant squid and white asparagus, paired with a butter sauce made with chopped kinome (Japanese pepper leaf).The sauce is reminiscent of pistou or salsa verde, creating a perfect balance.【Bread】"Homemade Bread with Aonori from Lake Hamana"Chewy bread kneaded with aonori from Lake Hamana, steamed and then baked until golden.【Fish】"Red Mutsu in Nage" Pan-seared red mutsu served with braised cabbage and oven-roasted tomatoes, topped with seafood broth.A hint of spicy chili oil adds an accent.【Grilled Sweetfish with Crispy Scales】Sweetfish grilled with crispy scales, served with a puree of new onions made with just water and salt, and red wine sauce.Garnished with herb oxalis.The red wine sauce is enriched with pesticide-free hojicha from Kawate, adding depth to the flavor.【Palate Cleanser】"Hiroshima Water Shield" A firm, gelatinous water shield from Hiroshima, paired with jelly made from slowly extracted tomato essence from Kakegawa.It's been a year! Hiroshima water shield! Surprisingly crunchy and delicious.【Pike Conger Wrapped in Puff Pastry】Pike conger wrapped in onions sautéed for 7-8 hours and shiso, encased in thin pastry and baked until golden.Served with a beurre blanc cream sauce.【Risotto】"Ise Lobster Risotto from Suruga Bay" Risotto made with brown rice and mochi barley, featuring sautéed Ise lobster from Yaizu, combined with lobster miso sauce.Topped with crispy kale and sprinkled with dried plum powder.Even when halved, it was still moving fresh.【Dessert】"Peach-scented Compote with Fromage Blanc" Compote of sweet strawberries and peach-scented fruit from Yaizu, served with mint sorbet and fromage blanc.【Dessert 2】"Hojicha Ice Cream from Kawane" Hojicha ice cream made from Kawane tea in Shizuoka.【Mignardises】"Suruga Elegant Peel and Chocolate Terrine" The chocolate terrine contains Shizuoka tea.Peel of amanatsu and pomelo from Suruga Elegant, preserved in syrup.【Post-Meal Beverage】"Coffee" Always delicious coffee.From Mount Coffee in Hiroshima.Thank you to the fishermen, Mr. Maeda, the chef, and all the staff. I am always overwhelmed by the incredible deliciousness. Less

The owner of Akasaka Raimon is Akihiro Takahashi. (Instagram: @akasakaraimon) *New reservations are not accepted.Together with his wife, they manage and operate Akasaka Raimon as a couple.After moving to Tokyo from Iwate Prefecture, he happened to call a job listing that was close to his home, which turned out to be the famous yakiniku restaurant "Sumiyaki Kinryuzan" in Shirokane-Takanawa. He started working there without knowing the restaurant's reputation and trained there for many years.During his training, he married the owner's daughter and opened "Akasaka Raimon" in 2018 as an independent venture.At the beginning, he started with a small 10-tatami mat space as a "lunch specialty store for tongue stew," using high-quality tongue that was leftover from Kinryuzan. Later, the evening yakiniku service quickly gained popularity through word of mouth and social media, leading to its current status as a highly sought-after restaurant.**Menu** - Salted Tongue - Salted Outside Skirt - Liver - Asparagus - Chateaubriand - Knuckle Main Muscle - Loin - Sauce Tongue - Premium Tripe - Cold Noodles - Melon **A few thoughts:** The salted tongue is visually stunning with its cross-section, offering a unique crispness and juiciness that is unparalleled.The liver has no unpleasant odor, showcasing a fresh quality with a delightful sweetness that melts in your mouth.Even the cuts with marbling are surprisingly light, leaving behind only a clean sweetness as they dissolve.The cold noodles at the end were also very satisfying. I definitely want to visit again. Less

Omakase Course?Numerous alcoholic beveragesAdditional Yakiniku x2Total: JPY 29,000Located a 5-minute walk from Akasaka Mitsuke Station,this Yakiniku restaurant is on the 4th floor of a building.This is my first visit in a year.This time, we had a table for six.There were also tables for four, and a counter for two, with a total of 12 customers.◯ Assorted KimchiKimchi made from napa cabbage, eggplant, and avocado.The spiciness is just right and delicious.◯ Special Salted TongueThe first meat served was tongue.Dipped in lemon juice,it is incredibly tender, almost unrecognizable as tongue, with an amazing amount of fat.Without a doubt, the best tongue in Japan.◯ Salted Hanging TenderTender like Outside Skirt.With less fat, the rich flavor of the lean meat comes through directly.◯ LiverServed with sesame oil,it has a nice texture and strong sweetness.So delicious.◯ Salted Hanging TenderWith each bite, you can feel the rich umami.Both are delicious, but I prefer the salt over the sauce.◯ Knuckle Main MuscleDipped in egg yolk sauce,it is melt-in-your-mouth tender, with the sweetness of the fat standing out.◯ ChateaubriandDipped in egg yolk sauce,it is a dish that allows you to fully enjoy the flavor of the lean meat.◯ Strip LoinServed with grated Japanese radish and ponzu,the balance of lean meat and marbling is exquisite.The moment it melts in your mouth, the umami of the lean meat and the sweetness of the fat spread is unforgettable.◯ Premium Mountain Chain Tripe◯ Miso TongueThe omakase course ended, leaving out the cold noodles and dessert.I added two types of meat:◯ Salted Tongue◯ Salted Loin◯ Morioka Cold NoodlesThe broth has a strong umami flavor and is exquisite.At first, I was told to eat it as is, then add the grated radish kimchi, but it was so delicious that I finished it as is.◯ MelonNot cut into pieces, but in a crescent shape.High sugar content and delicious.The quality of all the meats is extremely high, living up to the title of the best Yakiniku restaurant in Japan.Especially the quality of the tongue was exceptional, just as I remembered from my last visit.The restaurant is not very spacious, but it has a friendly atmosphere, and the explanations were thorough with excellent service.It was a great meal. Less

At Shimbashi Hoshino, you won't find anything unusual on the menu.They focus on providing seasonal delicacies that are refined to perfection, just like a top-tier restaurant should. The chef often says, "Rare items and delicious items are not the same," and that perfectly captures the essence of this place.Understanding the rarity of Hoshino's dedication may require a lot of exploration through various restaurants.I sometimes wonder what wealthy patrons, who hop from one hard-to-book restaurant to another and bring along expensive sake that doesn't pair well with the food, think about the true essence of Hoshino's efforts. Less

This sushi experience was perfectly suited for a night in Nishinakasu, offering a "quiet intensity." The craftsmanship of the chefs at the counter, the atmosphere, and the meticulous temperature control were all flawless, completely captivating me from the very first sip.On this occasion, the pairings flowed seamlessly, featuring Yuris Coran, KRUG ROSÉ, Meursault, and even Japanese sake.It left me with the impression that this place is not just about sushi, but about "perfecting the harmony between sake and sushi."The flavors of hairy crab with sea urchin, abalone, black throat sea perch, and the rich umami of medium fatty tuna were remarkable.Each dish had a long-lasting finish, and the gradual change in temperature and aroma in my mouth was simply exquisite.What stood out particularly was the atmosphere; despite the tension that often accompanies high-end sushi, it felt surprisingly comfortable.There was a natural focus on the food and drinks, creating an inviting ambiance.This is not just a meal; it’s a memorable course experience at a renowned establishment.If you're in Fukuoka and looking for sushi, this is a place you must visit at least once. Less