Foodle

First time trying the cuisine and ethos of @nikoromito , chef has 17 restaurants around the globe and is the holder of 8 Michelin stars .

His Il Ristorante concept is a JV with Bulgari hotels and @bvlgarinikoromitodubai has so far attracted the most accolades receiving 2 Michelin stars .

The cuisine is simple with a capital S , but it is truly thoughtful and rewarding . Dishes hone in on 3-4 ingredients at most and specifically focus on particular flavour profiles within those ingredients and seek to amplify them, familiar dishes crafted through a different lens .

The menu starts with a dish developed in the Paris Bulgari , a poached egg , asparagus and caviar . The runny yolk hides below a cloud of sabayon , asparagus , caviar for salinity and tarragon extract for roundness .

Cuttlefish is paired with peas and chilli , the peas bring the texture with a lovely sauce that gives ham and pea soup .

The signature dish is mind blowing , spaghetti , san Mariano tomatoes and lemon . San Marzano tomatoes are often balanced with sugar , here they are sent in the opposite direction with the acidity of the lemon giving this dish multi layered sharpness . It is simply superb .

Orzo risotto is served cold with asparagus and an unexpected peanut sauce that leans Asian . A fun break from tradition.

Cannelloni is stuffed with gorgeous slow cooked veal , provolone is charred atop the noodle , and the duo of veal jus and pepper extracts bring the oomph . Love this .

Monkfish is treated as meat , chargrilled its Unami notes and meaty texture are highlighted . The loins are served simply with a rosemary and olive extract . No further garnish necessary .

Welsh lamb “cacio e Pepe “ is the Final savoury course , the sauce of egg and pecorino is the star here and the pepper notes come from late season chicory .

Dessert is full of beautiful elements , marinated strawberries are vibrant , rice pudding is smoothing , and Fior de latte ice cream and almond biscuit complete the oeuvre .

The kitchen sent out an extra dessert , this one had just two primary ingredients, yet each had three different preparations, hazelnut and bergamot . Less

🍕𝗪𝗼𝗼𝗱-𝗙𝗶𝗿𝗲𝗱 𝗣𝗶𝘇𝘇𝗮 𝗶𝗻 𝗥𝗼𝗽𝗽𝗼𝗻𝗴𝗶
🌳緑に囲まれたテラスで楽しむ本格ナポリピッツァ
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼

Set inside the greenery of @tokyomidtown_official, 𝗡𝗮𝗽𝘂𝗹𝗲 brings the warmth of a classic Neapolitan trattoria🍷 Their popular terrace seating overlooks cherry blossoms in the spring🌸

Their signature 𝘄𝗼𝗼𝗱-𝗳𝗶𝗿𝗲𝗱 𝗽𝗶𝘇𝘇𝗮𝘀 are baked in a traditional oven crafted by Neapolitan artisans, creating that perfect balance of airy chew, blistered crust, and smoky aroma🔥

We ordered a half-and-half seasonal pizza with the “𝗚𝗶𝗼𝗶𝗲𝗹𝗹𝗶” (with sakura shrimp, basil, garlic, oregano, and cherry tomatoes) alongside the “𝗖𝗶𝗲𝗹𝗼” (with broad beans, house-made sausage, pecorino, basil, and mozzarella)🧀

The spring-inspired flavours paired perfectly with the smoky crust, especially alongside the lightly seared 𝗕𝗼𝗻𝗶𝘁𝗼 𝗖𝗮𝗿𝗽𝗮𝗰𝗰𝗶𝗼 with onion sauce and their 𝗢𝗿𝗴𝗮𝗻𝗶𝗰 𝗧𝗼𝗺𝗮𝘁𝗼 𝗣𝗮𝘀𝘁𝗮🍅

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼

東京ミッドタウンの緑に囲まれた「𝗡𝗮𝗽𝘂𝗹𝗲（ナプレ東京ミッドタウン店）」🍃 本場ナポリのトラットリアのような開放感ある雰囲気の中で、薪窯で焼き上げる本格ナポリピッツァが楽しめます❤️‍🔥

使用している薪窯は、表参道本店と同様にナポリの職人を招いて造られたもの🇮🇹 香ばしく焼き上がる生地は、外はパリッと、中はもっちり軽やかで絶品🤤

今回いただいたのは、桜エビ・バジル・ニンニク・ミニトマトを合わせた季節限定の「𝗚𝗶𝗼𝗶𝗲𝗹𝗹𝗶（ジョイエッリ）」と、そら豆・自家製ソーセージ・ペコリーノチーズが春らしい「𝗖𝗶𝗲𝗹𝗼（チェーロ）」のハーフ＆ハーフ☘️

テラス席からはミッドタウンの桜並木を眺めることができ、都心とは思えない心地良さです✨ ランチにも、夜景を楽しむディナーにもおすすめです🌙

① 🫛𝗖𝗶𝗲𝗹𝗼チェーロ (¥2,880)
　 🦐𝗚𝗶𝗼𝗶𝗲𝗹𝗹𝗶ジョイエッリ (¥2,640)
② 🍝有機トマトのパスタ(¥2,300)
③ 🐟炙り鰹のカルパッチョ(¥2,200)
④ 🥗旬の有機野菜のミックスサラダ (¥1,850)

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼

📍┆𝗡𝗮𝗽𝘂𝗹𝗲 ナプレ東京ミッドタウン店
🗼┆Roppongi · 六本木
🍕┆Pizza · 薪窯ピッツァ
🏷┆@napule.midtown #ナプレ東京ミッドタウン店
💰┆¥3,000~¥4,000🌞
🚉┆Roppongi · 六本木駅 (Exit 8)🚶🏽‍♀️9min
👣┆Dog-Friendly · テラス席犬同席OK
📅┆Book Online · オンライン予約
✍️┆Food: 𝖤𝗑𝖼𝖾𝗅𝗅𝖾𝗇𝗍 · Vibe: 𝖢𝖺𝗌𝗎𝖺𝗅 · Price: ¥¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼

#tokyohalfie_roppongi #tokyohalfie_六本木 #tokyohalfie_pizza #tokyohalfie_ピザ Less

A casual offshoot of the hard-to-book Tacubo in Daikanyama, @tacubo_shirokanedai offers the same wood-fired Italian cuisine but in an à la carte format. Entering the restaurant is a dramatic affair where a long stairway leads to a rustic cave-like dining room. Guests sit along one long communal table with an impressive wine cellar on one side and the open kitchen on the other. The menu is pretty extensive with a dozen appetizers, 20 pastas and 6 mains to choose from. The dishes are meant to be shared between two people and you can ask them to be split ahead of time. The must-try is the signature chilled pasta with caviar but all of the dishes we tried were delicious and well executed. Don’t miss the extensive wine selection here - available by the glass or bottle.

What we tried:

Yamayuki Tuna Tartare on Wood-Fired Bruschetta

Roasted Shiitake Mushroom from Fukuda Farm with Gorgonzola

Conger Eel Fritto with Celeriac and Lardo

Braised Wagyu Beef Offal with Tuscan Kale in Tomato Sauce and Pecorino

Chilled Pasta with Oscietra Caviar and Smoked Scampi

Ragu of Squid Ink

Crepe with Vanilla Ice Cream and Japanese Native Honey from Ehime

Canele
•
Tacubo Shirokanedai
Tokyo, Japan
#supermelJapan #supermelTokyo Less

Sushi Sakai
2022.11 lunch
.
.
.
北海道網走のキンキ味噌焼き
Hokkaido Abashiri kinki misoyaki

茶碗蒸し　
北海道の帆立・熊本の銀杏・山口の松茸
Chawanmushi
Hokkaido hotate, Kumamoto ginko nut, Yamaguchi matsutake

余市鮟肝・奈良漬け
Yoichi monkfish liver, narazuke

.
.
.
「Sushi Sakai (鮨 さかい)」in Fukuoka carries a different kind of energy from many destination sushi counters: polished, highly organized, yet still warm at the center. Opened in Akasaka in 2013 and later moved to Nishinakasu in 2017, the restaurant has become one of Kyushu’s defining Edomae sushi addresses, earning three Michelin stars and repeated top-level recognition in Japan’s dining scene.

The restaurant is led by Daigo Sakai (堺 大航), who went to Tokyo at 22 in search of a place to train and found his lifelong master, the late sushi master - Mitsuyasu Nagano (長野 充靖), at「Sushi-dokoro Umi (すし処 海味)」. After seven and a half years there, he returned to Fukuoka, worked around the fish market and logistics side of the industry, and built his own counter from the ground up.

What gives「Sushi Sakai (鮨 さかい)」its character is the way the meal balances speed, precision, and generosity. The course moves through seasonal tsumami and nigiri, with tuna standing as one of the signatures. The best tuna of the day is sourced from Toyosu’s famous tuna specialist「Yamayuki (やま幸)」, while the shari is seasoned with two kinds of red vinegar and salt, calibrated especially to bring out the richness of tuna.

The experience feels refined without becoming cold. A sukiya-zukuri counter, carefully selected sake and wine, and a team-driven rhythm all support the sushi without distracting from it. Rather than relying only on rarity or formality,「Sushi Sakai (鮨 さかい)」leaves its impression through flow: each piece arriving with clarity, confidence, and a lingering sense of hospitality.
.
.
.
#vinfox_sushisakai #sushi #omakase #michelinguide 3michelinstars Less

INJA

After Mumbai, my next stop was Delhi — a city with a completely different rhythm and energy. Wide boulevards, lush greenery, and a calmer pace, yet just as rich in culture, history, and incredible food.

One of the highlights of my time there was INJA, located inside The Manor. The restaurant explores the meeting point between Indian and Japanese cuisine — two culinary traditions that are incredibly different and not always easy to combine successfully. But that’s exactly what makes the experience so exciting.

Chef Adwait Anantwar approaches food with a lot of curiosity and freedom, creating dishes that move between cultures, techniques, and memories while still feeling cohesive and deeply personal. The menu constantly balances Japanese precision with the boldness and depth of Indian flavors.

From the very first bites, the creativity of the kitchen stood out. The Aam Papad | Tuna hand roll replaced nori with aam papad, wrapping tuna tartare, cucumber, ginger, and shiso into something playful, tangy, sweet, and deeply umami. The Crab Kuzhambu | Chawanmushi combined silky Japanese custard with the richness of South Indian crab curry, while the Aslam San reinterpreted Delhi’s famous white butter chicken with dashi cream and shio konbu butter without losing the soul of the original dish.

What I appreciated most was that Inja never tried to play safe. It’s ambitious, personal, and completely unapologetic in its creativity — and that’s exactly what makes both the restaurant and its chef so memorable.

Delhi gave me another perspective on modern Indian dining, and places like Inja show just how fearless and exciting the new generation of chefs in India has become Less

Tucked away in a quiet corner of Madrid, @osa.restaurante feels less like a restaurant and more like being invited into Jorge Muñoz’s home kitchen where he cooks exactly what he loves. Relaxed, intimate and completely free of ego, everything here is centred around immaculate produce, deep flavour and the kind of understated cooking that quietly blows you away.

What I love most about Osa is how effortlessly natural it all feels. There’s no theatrics, no overcomplication, just beautifully judged dishes that somehow manage to feel both comforting and seriously refined at the same time. One minute you’re eating something incredibly delicate and precise, the next you’re licking the sauce from the plate and wondering how something so simple could taste that good.

The room itself has this calm warmth to it that instantly relaxes you and the service matches it perfectly — knowledgeable, friendly and genuinely passionate without ever feeling forced. It’s the sort of place where a long lunch effortlessly turns into an entire afternoon. As it did for us.

A huge hit on our Madrid Birthday Bash tour a couple of weeks ago and somewhere I already can’t wait to return to.
.
Michelin Guide - ⭐️
Best Chef Awards - 🔪
W50B - Discovery’
La Liste - 84.50
OAD - 33
.
#Achefabroad #AchefabroadTours #restauranttours #bestofspaintour #bestspanishrestaurants Less

三ん寅⁣
新宿⁣
食べログ5年連続百名店大人気ラーメンのお店⁣
今回は味噌チャーシューメンに卵トッピング⁣
濃厚スープは1口めから目がカッと開く旨さ⁣
葫？で食欲が急に湧いて腹が鳴るやばい仕掛け⁣
途中で生姜を溶かせば一気に輪郭が締まり最高⁣
中太ちぢれ麺にしっかり絡みトゥルンと喉越し⁣
チャーシューも柔らかく即無くなる喪失感⁣
腹八分目からの参戦でご飯小にした事を後悔⁣
この旨さなら余裕で2杯いけたむしろ足りない⁣
味噌ラーメンで初めて旨いと思った凄い過去一⁣
興奮冷めやまぬ味に舌が覚えて離さない中毒性⁣
セーブした自分を責めたくなる見事な一杯⁣
札幌の名店すみれ仕込みの濃厚味噌が超旨い⁣
新宿で味噌ラーメンといえば外せない名店⁣
札幌生まれ札幌育ち味を極めた亭主が切り盛り⁣
20260501⁣
⁣
⁣
🍜味噌チャーシューメン 1.900円🍜⁣
・ちょい飯50円⁣
・味玉200円⁣
⁣
⁣
@santora_ramen⁣
⁣
⁣
三ん寅⁣
東京都新宿区山吹町362 プレステージ362⁣
📞03-6265-3989⁣
営業時間⁣
ランチ 11:00～15:00⁣
ディナー 17:30～20:00⁣
定休日 不定休 Less