Foodle

Deawaya, Yamagata, Mushroom season, Early November 2025. Awesome.
出羽屋さん、キノコの季節。11月。非常に美味しいです。

鱒茸　香茸
ムキタケ　ハタケシメジ　ブナハリタケ　アオロウジ
ヌキウチ　ホンシメジ　ショウゲンジ　平茸
キブノリ
天然舞茸　おひたし
子持ち鮎　サンショウ
アケビ　キノコ味噌
栗茸　牛蒡　猪
シロショウロウ　たまご粥
キノコ汁　茶碗蒸し　熊
熊カツ
とびたけご飯
百合根　ヌキウチ
キノコチーズケーキ　舞茸　香茸 Less

@konstantinfilippou

“The last time we were here was in 2015. Back then, the restaurant held one Michelin star, and Konstantin was the enfant terrible of Austrian cuisine. At the time, I wrote that the second star would arrive quickly, but consecration did not come until 2018. The five toques from Gault&Millau followed in 2020, while the 99 points from À la Carte and Falstaff came this year. Eleven years later, I return. What is served here today is the most mature, most economical in gesture, and most confident version of Filippou’s language. The same cuisine, refined by a decade and by a difficult year.” - more on flavorsandsenses.com

____

“Estivemos aqui pela última vez em 2015. O restaurante tinha então uma estrela e Konstantin era o enfant terrible da cozinha austríaca. Na altura, escrevi que a segunda estrela viria depressa, mas foi apenas em 2018 que se deu a consagração. Os cinco toques do Gault&Millau chegaram em 2020 e os 99 pontos da À la Carte e da Falstaff são deste ano. Onze anos depois, regresso. O que aqui se come hoje é a versão mais madura, mais económica em gestos, e mais confiante do idioma de Filippou. A mesma cozinha, depurada por uma década e por um ano difícil.” - mais em flavorsandsenses.com

#konstantinfilippou #flavorsandsenses #vienna #bestchefawards #finedininglovers Less

とんかつ三節⁣
豊島⁣
創業49年日本一大きい名物生姜焼きが旨いお店⁣
今回はここの推しメニュー生姜焼き定食を注文⁣
肉は豚カツの豚ぐらいの厚み見た目から規格外⁣
脂身もあるのに不思議なくらいくどさ一切無し⁣
丁寧な下処理のおかげか食感はやわらかくスッ⁣
焼き汁も美味しくキャベツに浸し食べループ⁣
山盛なのに何のその最後まで箸がノンストップ
肉で一撃キャベツでリセット、そしてまた肉へ⁣
着丼した瞬間は圧にたじろぐもきれいに完食⁣
とんかつより生姜焼き率の方が高めなのも納得⁣
早い時間で完売も珍しくない為来店は早めが吉⁣
生姜焼きなんてどこで食べても一緒の概念覆る⁣
感動冷めやまぬご飯を呼び込む一皿が最高👍⁣
文句なしの大当たり迷いなく通い続けるお店⁣
各々の持ち場熟すご家族でほんわか切り盛り⁣
20260501⁣
⁣
⁡
🐖生姜焼き定食3.800円🐖⁣
・ご飯⁣
・赤出し⁣
・お漬物⁣
⁡
⁣
とんかつ三節⁣
東京都豊島区南大塚1-60-16 ⁣
📞03-3945-9967⁣
営業時間 月・水・木・金・土⁣
ランチ 11:30～14:00⁣
ディナー 17:00～21:00⁣
火 11:30～14:00⁣
定休日 日祝⁣ Less

The first-ever authorized disciple of Japan’s most elusive ramen master just set up shop in New York City.

Chef Hiroki Odo of two-Michelin-starred Odo has transformed @the.gallery.nyc into a dedicated ramen residency, bringing in Japan’s Chef Daisuke Watanabe (@ramen_feel), a direct disciple of the master behind Japan’s most elusive ramen destination, alongside 170-year-old fermentation house Marukome.

I was invited to a preview and tried two bowls and the sides. The Miso ramen hit hard, and was rich and garlicky in the best way. The Shio ramen was completely different, light and clean, with handmade noodles that were really nice.

The residency runs from May 15 through June 13. No special tickets, just book through OpenTable. It’s part of the regular menu.

Swipe through to see what I had! 🍜

#ramen #ramenlover #misoramen #shioramen Less

Mazesoba Shichi is a greasy spoon in the heart of Shibuya that pushes through hundreds of people a day. The air is thick from the smoky woks, and the crowd is young. It is less about being classy and more about that junky, comforting bowl.

Since 2014, they have been packing people into 17 counter seats. Get some mayo on top if you really want to live on the wild side.

Sizes start from a small 120g (4.2 oz) up to an extra large 340g (12 oz)

Mazesoba Shichi まぜそば 七
16-10 Sakuragaokacho, Shibuya, Tokyo 150-0031

Open 11:30am to 11pm daily and until 10pm on weekends

#japan #tokyo #ramen #shibuya Less

One thing I love about ramen is how it’s a chameleon. One bowl for late night stomach filling, one bowl showcasing ultra refined flavors and complexity. One created a hundred years ago, one created last year.

Enter Seijo Seika. They opened in 2020 and have since topped the chats of Tokyo Ramen Of The Year, Ramen Database, and Michelin Bib Gourmand. This one is a beautiful, clean shio with kelp and fish flavors. You can see in the photo how the translucent soup lets the wheat noodles shine. I could eat this everyday. And despite being a “fancy” bowl it still clocks in around just ¥1,000.

Crushed this one with @kellanskitchen 🍜 Less