Foodle

🌿𝗦𝗮𝗻𝘀𝗮𝗶 𝗦𝗲𝗮𝘀𝗼𝗻 𝗮𝘁 𝗗𝗲𝗻
☘️傳の山菜祭りコース
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼

The globally renowned “𝗗𝗘𝗡” has repeatedly been featured on @theworlds50best restaurants and awarded two @michelinguide stars🌟

It can be difficult to secure a reservation given their international acclaim, but it’s worth trying - be sure to call between 12PM and 5PM, two months before your intended visit📞

This spring season’s lineup featured various 𝘀𝗮𝗻𝘀𝗮𝗶 (mountain vegetables), including 𝘩𝘢𝘯𝘢𝘻𝘢𝘯𝘴𝘩𝘰, 𝘧𝘶𝘬𝘪𝘯𝘰𝘵𝘰, 𝘩𝘢𝘳𝘪𝘨𝘪𝘳𝘪, 𝘬𝘰𝘨𝘰𝘮𝘪, and 𝘬𝘰𝘴𝘩𝘪𝘢𝘣𝘶𝘳𝘢🌱

The pinnacle was the 𝗛𝗮𝗻𝗮𝘇𝗮𝗻𝘀𝗵𝗼 𝗖𝗹𝗮𝘆𝗽𝗼𝘁 𝗥𝗶𝗰𝗲 with aromatic flower buds of Japanese sansho peppers with a gentle tingly kick🌸

①, ② 🍚Claypot Rice with Hanazansho
③ 🥗GarDEN Salad
④ 🌿Fried Mountain Vegetables
⑤ 🦆Miso Marinated Foie Gras, Plum
⑥ 🌱White Asparagus Tofu
⑦, ⑧ 🍗DENtucky Fried Chicken, Fukinoto
⑨ 🐟Cherry Trout, Mountain Vegetables
⑩ 🐟Striped Beakfish Sashimi
⑪ 🥣Red Sea Bream Soup
⑫ 🍉Watermelon, Strawberries

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼

ミシュラン2つ星を連続で獲得し、「Asia’s 50 Best Restaurants」で過去に1位にも輝いた、世界中から注目を集める「傳」🌟 「生産者さんたちの思いを料理を通して傳えるメッセンジャー」という、素敵なコンセプトのお店です🕊

どのお料理も温かさ・創造性・季節感にあふれる心に残るコースで、予約は困難ですが、空きがある場合は2か月先まで、12時から17時の間に電話で予約可能です🤳

今回は蕗の薹・ハリギリ・こごみ・コシアブラなどの旬の山菜をフィーチャーしたラインナップ🌵 フィナーレの土鍋ご飯は花山椒を贅沢に乗せた絶品でした💯

①, ② 🍚花山椒と山菜の土鍋ご飯
③ 🥗畑の様子
④ 🌿コシアブラ・ハリギリ
⑤ 🦆フォアグラの味噌漬け・梅・べったら漬け
⑥ 🌱ホワイトアスパラの豆腐
⑦, ⑧ 🍗蕗の薹・味噌・シラスの傳タッキー
⑨ 🐟桜鱒・コゴミ・コシアブラ
⑩ 🐟石鯛のお造り
⑪ 🥣金目鯛のお椀
⑫ 🍉西瓜・苺

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼

📍┆DEN · 傳
🗼┆Gaienmae · 外苑前
👩🏻‍🍳┆Japanese Fusion · 創作料理
🏷┆#傳 by @zaiyuhasegawa
💰┆¥30,000~¥35,000🌛
🚉┆Gaienmae · 外苑前駅 (Exit 3)🚶🏽‍♀️9min
👣┆Smart Casual · スマートカジュアル
📅┆Book via Phone · 2ヶ月前から電話予約
✍️┆Food: 𝖤𝗑𝖼𝖾𝗉𝗍𝗂𝗈𝗇𝖺𝗅 · Vibe: 𝖶𝖾𝗅𝖼𝗈𝗆𝗂𝗇𝗀 · Price: ¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼

#tokyohalfie_DEN #tokyohalfie_傳 #外苑前グルメ #東京グルメ Less

Back to the category of "great sushi restaurants in Tokyo you can actually book": Sushi Suzuki. Suzuki-san has been running his own shop in Ginza for more than a decade now, but his training at Sushi Aoki in the same neighborhood are as strong bona fides as anyone can get. The sushi is large sized and the rice is strongly seasoned with a much higher proportion of akazu than many other contemporaries. Ingredient quality is high and occasionally, exceptional.
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Suzuki-san's bozushi is one of the best "edomae" versions to be found anywhere. There is stunning visual, textual and flavor contrast between the sour rice, rich saba, lightly torched skin, and sweet shiroita konbu. While a few high end sushiya (most notably, Sushi Saito) have incorporated bozushi into their course, Suzuki-san's might be my favorite in Tokyo. Less

Back in Macau for the momentous collaboration between @cheftamsseasons, @mingles_restaurant - the only 3* restaurant in South Korea, and @onjium_restaurant where Chef @joeunhee.food just won the Asia’s Best Female Chef award! The menu thoughtfully weaved together @cheftamkwokfung’s Cantonese finesse with the modern Korean cuisine by @mingleseoul and the traditional Korean flavors by @sung252825 and @joeunhee.food. Highlights included the Trifecta Miiuy croaker soup, Ganjang wok-fried abalone trio, stir-fried minced pigeon with Gochujang, Hanwoo striploin rolls, and the 戈渣 made with red dates & ginseng. Of course, Chef Tam’s off-menu grilled giant grouper skin and beef & pork offal pot were downright delicious as well!

The menu:

[The Cantonese-Korean Gujeopan]
(Chef Tam’s Season)
Rose wine drunken Kuruma prawn
Dried plum pickled Xinjiang radish
Pork ear terrine with fresh mint

(Mingles)
White asparagus Jangajji
Hanwoo ham broth braised turnip
Mingles style cucumber

(Onjium)
Tomato rice cake
Yukpo Yugwa
Yukjeup Naengchae

[The Jeon Trio]
（M） Shrimp & zucchini jeon
（C） Seafood caul fat roll
（O）Kongjeon with caviar

[Dual Tradition Raw Seafood]
（M） Bigfin reef squid with caviar Jeotgal
（O）Seabream sashimi
（C） Razor clam with Cantonese mustard
（C） Shunde style raw horse mackerel salad

[The Collaborative Duo]
Trifecta Miiuy croaker soup:
（O） Miiuy croaker Mandu
（M） Hanwoo brisket & black chanterelle Jidan
（C） Succulent fish maw & lamb wonton

Ganjang Wok-fried abalone trio with bottle gourd and scallion

[The Signature Main Treasures]
（M） Hanwoo striploin rolls with Namul stuffing
（C） Stir fried minced pigeon with Gochujang
（O） White Namul Gimbap with Bujigaengi Kimchi

Tangerine sorbet with Chenpi Puerh broth

[Korean-Cantonese Sweet Collection]
（C） Hawthorn and lotus leaf tea with plum
（C） Red dates & Ginseng custard
（M） Anchovy Gangjeong with Brie and honey comb
（O） Dalgwa
•
Chef Tam’s Seasons x Mingles x Onjium
Cotai, Macau
#supermelMacau Less

Zilte

Some restaurants are built on talent. The rarest ones are built on family. That is what makes Zilte extraordinary

Of course, there is the exquisite cuisine of Viki Geunes, whose vision, creativity, and relentless pursuit of excellence have earned Zilte its place among the world’s finest restaurants. Every dish reflects years of dedication, precision, and passion—a cuisine that is both technically brilliant and deeply personal.

But behind the accolades lies something even more inspiring: a family story.

Together with his wife, Viviane Plaquet, Viki has created more than a restaurant; they have built a legacy. Today, that legacy continues through their daughter, Gitte, who helps lead the restaurant with the same commitment to hospitality, warmth, and excellence that defines every aspect of the Zilte experience.

And then there is Aaron, Gitte’s partner and the restaurant’s sommelier, whose thoughtful wine pairings elevate each course into a seamless dialogue between food and wine. His passion and expertise add another layer to an already remarkable experience.

What makes an evening at Zilte unforgettable is not only the flawless execution or the breathtaking setting at MAS overlooking all of Antwerp. It is the feeling that every detail has been shaped by people who genuinely care—people who are not simply working together, but sharing a common dream.

In a world where luxury can sometimes feel distant, Zilte reminds us that true greatness often begins at home: with family, trust, and a shared passion passed from one generation to the next.

18,5 in G&M and three Michelin stars recognize excellence. The family story is what gives the soul. Less

Just Delicious @wandal.www ✨

- Veal Brain & Ginger Sauce -
- Potato Dumpling & Truffle -
- White asparagus, morels, pork jowl -
- Herring, potato rosti, watercress -
- Duck egg, sorrel, potato, lettuce -
- Potato Kopytka, raspberry, rose, sour cream -
- Beef tongue, horseradish, black pepper -
- Venison, chasseur sauce, lingonberry -
- Rhubarb cake and chamomile ice cream -

Foodtastic Experience by @adrian.beben 🙏 Less

てんぷら黒川⁣
築地⁣
トップは海老が手を広げて迎えてくれる上天丼⁣
海老に白身魚、山菜含む野菜の天ぷらが盛沢山⁣
こちらにお味噌と漬物が付属で2.000円を注文⁣
全体的によく揚げられ食感はカリッカリ⁣
白身魚はフワッと揚がり、海老もプリップリ⁣
タレも重たくなく最後まで箸止まらん危険丼⁣
飽きもこなくて食べ歩きにもってこいな適量⁣
市場直送の魚介に契約農家の野菜を使用⁣
素材勝負の江戸前天ぷらを肩肘張らず楽しめる⁣
海鮮系を食べる間に是非挟んで欲しい百名店⁣
この後初めてスカイツリー登るも景色より高さ⁣
「頼むから今地震来るなよ」の願掛けが頭を支配⁣
せっかく来たのに早く下がりたGirlな小鹿状態⁣
たぶん黒川氏がご夫婦？で阿吽の呼吸切り盛り⁣
20260502⁣
⁣
⁣
🍤上天丼 2.000円🍤⁣
・お味噌、漬物⁣
⁣
⁣
てんぷら黒川⁣
東京都中央区築地6-21-8 ⁣
📞03-3544-1988⁣
営業時間⁣
ランチ 9:00～13:00⁣
ディナー 16:00～19:00⁣
定休日 日・祝日 Less