Foodle

Higashiazabu AmamotoInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your likes, follows, and saves of our restaurant.I revisited the award-winning "Higashiazabu Amamoto," which received the Tabelog Award 2026 GOLD and is listed among the top 100 restaurants. This time, I joined a gathering of four food enthusiasts.This June marks the 10th anniversary of the immensely popular Amamoto. The restaurant continues to impress with its consistency, and I look forward to what’s next.Here are the dishes we enjoyed that day, along with some thoughts:- "Hiroshima Wakame and Yamaguchi Kinu Mozuku" Very thin mozuku seaweed, perfectly paired with wakame.- "Sea Cucumber Intestine and Clam Broth Chawanmushi" - "Kanagawa Kamoi Octopus and Chiba Black Abalone" The octopus was simply boiled, and the flavor intensified with each bite.- "Chiba Takeoka Mako Flatfish and Akkeshi Turban Shell" Fresh mako flatfish and plump turban shell were exquisite.- "Hokkaido Long-Finned Pilot Whale Tail Meat" This is the only long-finned pilot whale caught in Hokkaido, not overseas. It was incredibly tender and possibly the best whale meat I’ve ever tasted.- "Botan Shrimp Marinated in Shaoxing Wine and Sea Urchin" - "Seared Bonito" - "Fried Managatsuo with Grapevine Pepper and Sudachi" I found the fried version tastier than grilled (laughs).- "Firefly Squid in Soy Sauce" Next, we had nigiri:- "Haruko" The haruko at this time of year is even softer.- "Hon-Ara" The flavor builds with each bite.- "Edo-Mae Sumi Ika" Delightfully chewy.- "Nishi-Izu Shima Aji" - "Kamo-Kawa Kinmedai" The rich fat content was delightful.- "Aichi Tori-gai" - "Shiogama Tuna Chutoro" - "Shiogama Tuna Otoro" - "Shiogama Tuna Akami Zuke" - "Edo-Mae Kobashira" - "Yamaguchi Aji" - "Wakame Red Miso Soup" - "Daisen Purple Sea Urchin Gunkan Maki" - "Kuruma Ebi" - "Tsushima Anago" - "Tamago" I had a wonderful time and would love to visit again. It was a great meal! Less

I visited with a friend.Higashiazabu Amamoto is a renowned restaurant that allows you to savor seasonal ingredients at their best. From the sushi to the appetizers, every detail reflects a commitment to quality, resulting in dishes of exceptional caliber. The flavors maximize the natural taste of the ingredients, and the prompt service throughout the course creates a truly special experience. The atmosphere strikes a balance between calm and lively, making the dining experience memorable. For sushi lovers, this is a must-visit establishment. Less

Another week another meal at @enotecaspontanea 🍷 #mostofitaly

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#sustainability #sustainablefood #organicfood #luxurytravel #florence #foodtravel #foodie #foodies #naturalfood #charcuterie #farmtotable #naturalwine #finedining #italytour #italianfood Less

Experience @andreugenestrarestaurante ✨

- Artichoke, cockles, garlic honey -
- Mushroom, portobello, vanilla, lobster -
- Calamari, pumpkin, potato aioli -
- Monkfish, barbecue, cauliflower -
- Iberian pork, foie gras, lemon verbena -
- Almond, vanilla, caviar -
- Carrot, white chocolate, mandarin -

Foodtastic Experience by @andreugenestra 🙏

Nicely paired by @jgsommelier 🍷

Located @zoetrymallorca ☀️ Less

I visited the highly popular sushi restaurant "Shimazu," which finally earned Tabelog GOLD this year, located in the Shirokane-Takanawa area of Tokyo, for lunch. During lunch hours, the second chef, Baba, prepares the sushi.The restaurant is just a short walk from Shirokane-Takanawa Station, but the entrance is a black door without any signage, so you might get a little lost if you don’t know this information. When the time comes, the owner warmly welcomes you.There are 8 seats at an L-shaped counter. The gentle atmosphere makes you feel at ease right away, creating a comfortable environment that reflects its GOLD-class status.The drink menu had various options, but since it was lunchtime, I enjoyed a highball and a bit of Japanese sake.~ Appetizers ~◯ Kue Shabu-Shabu The Kue shabu-shabu served with grated daikon. Cooking it enhances the flavor, resulting in a delightful, bouncy texture, and the daikon adds a refreshing touch that elevates the taste even more.◯ Octopus from Yokosuka and Shako from Otaru These octopus and shako are rarely found in Kyushu. They are simply enjoyed with wasabi. The octopus has a great bite, while the shako offers a concentrated flavor. This dish truly showcases the quality of the ingredients.◯ Nodoguro Rice Bowl The skin is nicely grilled, and the tender, fatty flesh is wonderful. The slight acidity of the rice complements it perfectly, creating a well-balanced dish.◯ Sawara The sawara is cooked to perfection. Its fluffy texture crumbles beautifully, and the refreshing taste of the seaweed adds a nice touch.~ Sushi ~ ★ Kombu-marinated Tai ● Isaki ● Sumiika ● Akagai ★ Tokishirazu ● Aji ● Haruko-dai ★ Chutoro (Salted) ● Akami-zuke ★ Otoro ● Kohada ★ Sweet Shrimp ★ Bafun Uni ★ Anago I also ordered a Toro-taku roll as an addition. The tamago had a rich flavor reminiscent of castella, which I really enjoyed.In a wonderful atmosphere, I savored the refined sushi. If I have the chance to visit again, I would love to try it for dinner. Less

Spanish Cuisine at acaI had always wanted to visit this renowned Spanish restaurant, and finally had the opportunity to go thanks to a gourmet salon meeting.Though my vocabulary may be limited, everything was simply delicious. The boquerón sandwich, which I had been curious about from photos, had a wonderful harmony between the bread and the marinated anchovies. It had a nice acidity yet was rich in flavor, making me want to order more.Additionally, the fried young sweetfish was my first experience with Manchego cheese, and it paired perfectly with the subtle bitterness of the fish, creating a rich taste. The ajillo dish was extravagant, featuring shark fin and large shrimp in generous portions.The tenderloin and strip loin were simple yet undeniably delicious. The meat was so good that I ended up buying some curry to take away.The paella I had been most looking forward to was the hairy crab and asparagus paella. I believe it was the best paella I’ve ever had, with an otherworldly amount of crab and an incredible aroma. I ended up having three servings due to the generous portion provided by my host.Especially since my birthday was approaching, I was thrilled when they celebrated by placing a candle in my paella.The dessert was also a delightful experience, with the Catalana and goat milk ice cream being highly recommended. I truly believe this is a restaurant everyone should visit at least once in their lifetime. Less

麺処 八百伊⁣
森小路⁣
5月20日プレオープン京都ラーメン魅力の新店⁣
今回は純京都ラーメン背脂系とブラック系を注文⁣
スープは大量の鶏ガラと豚骨を炊いた濃コク味⁣
ブラック系は濃い醤油キレキレ後味もシャープ⁣
背脂系は細かな脂がスープ表面にきらきら浮遊⁣
甘みとコクが絡み重たすぎない絶妙バランス⁣
麺は私の大好きな棣鄂さんの中細ストレート麺⁣
焼豚は肩ロースの煮豚とバラ肉と様々な歯応え⁣
上からは京都知さんの九条ねぎがドバッと着地⁣
気づけば無言で啜るとにかく隙のない完成度⁣
普段ガツンと醤油派の私だがここは背脂系かも⁣
5種類トッピングあり味変無限大の飽き知らず⁣
ライスはオカワリ無制限で1.000円ぽっきり⁣
この満足感でこの値段はもはや企業努力の塊⁣
口コミでどんどん広がって流行りそうなフラグ⁣
また見つけちゃう流行る前に通いたい穴場店⁣
プレと思えない動き安定感手際良しな男性亭主が切り盛り⁣
20260526⁣
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🍜純京都ラーメンライス付き1.000円🍜⁣
(背脂系orブラック系)⁣
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@mendokoroyaoi1025⁣
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麺処 八百伊⁣
大阪市旭区高殿6-15-16 ⁣
📞080-6209-7771⁣
営業時間⁣
ランチ 11:30～15:00 ⁣
ディナー 17:00～21:00⁣
定休日 木曜日 Less