Foodle

Have had a lot of fine dining meals in Japan now and still haven’t had Tempura !! . This was the closest available option on a public holiday Monday , a Kaiseki/ tempura hybrid. Armed with a Michelin ⭐️ Ginza Kitagawa is from the lineage of Ginza Shinohara but has a greater focus on Tempura .
I ended up enjoying the non-tempura courses more but did enjoy the creativity across the meal .

Hassun - consisted of preparations of shin ika , hamo , tubogai and akigai .
Kuruma ebi tempura
Kyoto eggplant tempura
Matsutake and Suppon soup
Kashiage with green onion
Katsuo with mayonnaise and alium sauce
Black pepper hida beef
Amadai tempura with dashi
Tenbara rice
Matsutake rice
Egg tempura rice
Tempura sweet potato with lemon sherbet ice Less

So great to be back here and to catch up with friends 🙏 #mostofitaly

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Lido 84 is surely worth a journey. Riccardo and Giancarlo Camanini, two brothers coming from a family with no roots in the hospitality industry, run this lakeside restaurant with great earnestness and humbleness despite accruing numerous awards from all over the world. One of their dishes, the rigatoni cacio e pepe en vessie, has achieved cult status for its ingeniousness, taste and storyline.
Thanks to the fact that @Alex is a regular there, we were treated to an XXL version of their tasting menu, mixing traditional and new dishes.
I went there in August 2019 and I think in these three years, interrupted by multiple lock downs due to Covid, the food there has tremendously improved. The layering of tastes, the execution and the deliciousness of taste in each dish is astonishing. Some of their dishes is pure genius. They are able to create a deep flavor using only a few ingredients.
One of the early dishes was the Oyster and Bread. A Gillardeau oyster gets smoked a few seconds and served on a bread made with mungo pine and laurel. The ration between the fairly thick piece of bread and the oyster is perfect. The bread adds the needed acidity and texture to the sweetness and softness of the oyster. A classic like the uni truffle bite in Brooklyn Fare or the famous mifeuile of foie, eel and apple of Martin Berasetgui.
The Warm Fusilioni were served in a green sauce made of pistachios, laurel and green tomatoes. No cream or egg at all! The fat contained in the pistachios is enough to create a very creamy texture and the acidity of the green tomatoes added the edge to this great dish.
Another classic, the Spaghettoni with yeast crumble and butter. Smooth, succulent and incredibly satisfying.
When moved on from pasta and rice to meat, a veal sweetbread was served in two versions. One with honey and mustard and the other with an layer of tomatoes on top. The sweetbread was executed perfectly, crispy outside but soft on the inside. For me the one with tomatoes was the better one as I prefer the acidity to the sweetness of the honey.
Another great dish was the 752°F Eggplant alla Pormigiana. A eggplant baked in the oven and then finished table side with the sauce made of Parmesan. It created inside the eggplant a taste like lasagne. Wonderful.
And of course, the cult dish, the Rigatoni Cacio e Pepe en Vessie finished the savory dishes. This dish, inspired by a book of Apicius, cooked inside a femal pigs bladder is unique. All the ingredients are added, the bladder closed and then submerged into boiling water. This steams rather than boils the pasta. The variables of all the ingredients and the fact that one cannot fine tune the mixture anymore leads to a dish which will taste every time slightly differently. The Chef only can check the state of cooking in touching the bladder and feeling the pasta through the skin. It gets cooked on purpose “al chiodo“, which is slightly less then “al dente”, a not to the Roman origin of the dish.

Of course the setting on the shore of Lago di Garda and the great hospitality of the front office lead by Giancarlo Camanini maked this meal one of the great ones, one which you never forget. An experience which one will chase for ever to repeat.

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#BUTAKIN⁣
#神戸元町⁣
10月15日オープン二郎系ラーメン専門のお店⁣
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もやしにキャベツに葫がとにかくたっぷり⁣
食感殺すことなくシャキ感残す茹で具合も👌⁣
濃いめのスープは野菜の水分で薄まり丁度良し⁣
麺は噛みごたえのある太麺でつるっと喉越し⁣
肉はほろっとタイプでツマミにもしたい旨さ⁣
こってりかと思いきや思ってた以上に啜れる⁣
飽きず箸進む女性ウケも絶対な食べやすさ⁣
店は第一旭と天下一品の強豪挟まれた凄い場所⁣
その中でも一人勝ち行列が物語る既に大人気⁣
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神戸では珍しい二郎系ラーメンが元町に上陸⁣
後味の旨味に病みついちゃう最強の一杯を是非⁣
早くとも仕事丁寧役割分担の極み男女が切り盛り⁣
20241025⁣
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🍜小ラーメン 全部マシマシ950円🍜⁣
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@butakin_kobe⁣
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BUTAKIN 神戸元町店⁣
兵庫県神戸市中央区元町1-14-13 ⁣
セントラルシティ元町駅前ビル⁣
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営業時間 11:00～23:00⁣
定休日 無し⁣

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