Foodle

The biggest challenge with game meat is sanitation; depending on your source the meat can contain parasites. But Japan has incredibly robust safety standards, and generally just does a quick sear to kill any bacteria. Here, you really can enjoy it as simply as possible.

📍 Akebono 和彩食堂 あけぼの
🗺️ 842-4 Kaminagao, Kawanehon, Haibara District, Shizuoka 428-0313

#wildgame #japan #cooking Less

It might sound crazy, but seasoned ramen nerds go to a shop at 11 AM to guarantee that they get not only first seating, but exactly what they want to order before it sells out.

I gambled on a particular ramen spot by heading there at 2 PM and regretted it because they actually closed early.
But I was in the Shibuya area, so I went to Dogenzaka Mammoth. They are open seven days a week, pretty much from 11 AM to 11 PM, so I knew I would not mess it up.

It’s a pork & fish soup: thick, rich, and creamy. The noodles are germinated wheat, which is kind of rare and makes them particularly textured with a nutty flavor. I highly recommend this for anyone looking for a unique noodle experience, as I’ve literally never seen germinated wheat noodles, and I thought they paired super well with the soup.

So my main takeaways here were: number one, always get to the shop early, and number two, always have a backup plan. It pays off!

#ramen #tokyo #travel Less

bummed to see @stationbykotuwa closed down because i thought the food was fab! but a visit to @rishinaleendra og sri lankan spot @kotuwa.sg turned into a very good consolation prize.

the pork shoulder in blackened coconut curry + cauliflower mustard curry were the unexpected stars for me. and the dhal? still 💯

#srilankanfood #kotuwasg #newbahrusg #sgfood #sgeats Less

昨日で第一章を終えた「リストランテ　マッサ」。
きょうは、昔からの常連さんが集まり、送別会が開かれました。神戸一家も勢揃い。
お料理は、「クラッティーニ」と「MOTOMURA」のシェフが、洋平シェフのヘルプに。
いろいろな思い出が蘇り、マダムもシェフもソムリエの植田さんも涙、涙。
第二章は、ワインレストランに業態転換。シェフは引き続き残ります。これからも楽しみ😋

Ristorante Massa — Chapter One Comes to an End
Yesterday marked the end of Chapter One for “Ristorante Massa.”
Today, longtime regulars gathered for a farewell party, with the entire Kobe family coming together once again.
The chefs from “Crattini” and “MOTOMURA” joined Yohei, lending their talents to the special occasion.
So many memories came flooding back that Madame, Chef, and sommelier Ueda-san were all in tears.
Chapter Two will see the restaurant transform into a wine-focused restaurant, with the chef staying on.
I can’t wait to see what comes next. 😋
#ristorantemassa #italiancuisine #tokyogroumet Less

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Hidefumi Namba est, à mes yeux, l’un des plus grands chefs sushi de Tokyo. Véritable artisan d’exception, il allie technique, précision et sensibilité dans chacune de ses créations. Au-delà du respect de la tradition, il continue de faire avancer la culture du sushi, en perfectionnant sans cesse son art et en explorant de nouvelles possibilités tout en restant fidèle à l’esprit du sushi Edomae.

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Hidefumi Namba is, in my opinion, one of the greatest sushi chefs in Tokyo. A true artisan, he combines exceptional technique, precision, and sensitivity in every piece he creates. Beyond preserving tradition, he keeps pushing sushi culture forward, constantly refining his craft and exploring new possibilities while respecting the essence of Edomae sushi.
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#sushi #tokyo #japon #food #explore Less

🇫🇷/🇬🇧⬇️

À 68 500¥ et avec une telle réputation, j’attendais un véritable moment de gastronomie. Rien n’était mauvais, mais le repas manquait cruellement d’émotion, de surprise et de personnalité. Des sushis assez classiques, qui auraient probablement moins de renommée sans le soutien de Saito. Une expérience correcte, mais loin de ce que j’espérais à ce prix.

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Priced at 68 500¥, I expected a truly remarkable dining experience. Nothing was bad, but the meal lacked emotion, surprise and personality. The sushi felt rather basic, and perhaps wouldn’t be as highly regarded without Saito’s backing. A decent meal, but far from what I expected at this price.
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#sushi #japon #food #explore #tokyo Less

🇫🇷/🇬🇧⬇️

Sushi Akira révolutionne le sushi de luxe à Tokyo en poussant le shinkejime à un niveau inédit. En maîtrisant le temps, les découpes et la texture du poisson, il révèle des saveurs d’une profondeur exceptionnelle.

Une approche unique, où tradition et innovation se rencontrent pour réinventer le sushi.

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Sushi Akira is redefining luxury sushi in Tokyo by pushing shinkejime to a whole new level. Through precise control of time, knifework and texture, he unlocks extraordinary depth of flavor.

A unique approach where tradition and innovation come together to reinvent sushi.

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#sushi #tokyo #japon #food #explore Less

Nineteen of the best courses you will eat anywhere in this country.

The Pine in Creemore takes Chinese technique and runs it straight through Ontario’s forests, fields, and coastlines, and somehow it keeps getting better every single time I go. The carrot jiaozi might be the finest bite on the whole menu. And the meal reads like one intricately woven story.

Fill the tank. Make the drive. Full review on the blog now. 🔗 @the_pine @jercrad @jeremiahjtomas @michelinguide Less