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

Pictures are not allowed at Sushi Sho NY, so this is all I have from my last meal - a gift of futomaki. Nakazawa-san's sushi has continued to reach new heights at each phase of his career. The consistent focus is on using local ingredients where possible, educating diners on the history of sushi, and continually leveling up presentation. If the original Sushi Sho is a neighborhood sushiya that birthed an entire "school" of restaurants, the Waikiki iteration is the more upscale, corporate-sponsored version that proved the success of this philosophy needn't only be contained to Tokyo. The NYC version feels like oyakata's vision fully realized. A stunning, custom-designed space that seems to compress 1300 years of sushi history into a single meal.
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Making good sushi night after night for 30+ years is challenge enough. Doing it in 3 locations several thousand miles apart, with different audiences, supply chains and ingredients is something that can only be executed by a true master. This feels wholly different than how successful chefs roll out their top restaurant concepts to new locations in "hot markets" like Las Vegas, Hong Kong or Dubai. And it's a completely different approach to how other unnamed sushiya have strategized entry to the American market - sometimes capitalizing on a brand name and expensive hinoki counter without sending the master or really doing much at all to show any consideration at all for translating their philosophy on new terroir.
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Nakazawa-san chose NYC precisely because of the challenge inherent in the restaurant business here: the most demanding diners, the thinnest margins, the shortest staying power. Foreign diners may be naive, but that doesn't mean they are oblivious to emotional intent. There's a reason Sushi Sho has a multi-month waiting list - people can sense that drive, that desire to produce something special. The businessman who knows how to extract every dollar of margin from diners and deftly manage supply chains may produce food that is every bit as tasty (and expensive!) as the craftsman who is driven by a thirst for endless self-improvement. But it is only the latter that achieves lasting greatness. Less

🍔𝗗𝗼𝗴-𝗙𝗿𝗶𝗲𝗻𝗱𝗹𝘆 𝗚𝗼𝘂𝗿𝗺𝗲𝘁 𝗕𝘂𝗿𝗴𝗲𝗿𝘀
🐕愛犬と楽しめる本格グルメバーガー

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼

A long-time favourite in Tokyo’s burger scene, “𝗕𝘂𝗿𝗴𝗲𝗿 𝗠𝗮𝗻𝗶𝗮” is loved for its juicy patties, comforting Americana atmosphere, and creative seasonal burgers🌸

The cover photo is their bold and flavour-packed “𝗠𝗲𝘅𝗶𝗰𝗮𝗻 𝗕𝘂𝗿𝗴𝗲𝗿”, layered with taco meat, chilli beans, cheddar cheese, salsa, and supplementary jalapeños for an extra kick🌶️

Their rotating monthly specials always feel playful and indulgent - this month’s “𝗖𝗵𝗲𝗲𝘀𝗲 𝗠𝗲𝗹𝘁 𝗕𝘂𝗿𝗴𝗲𝗿” featured sweet caramelised onions and gooey melted cheese🧅

We also still think about the unforgettable “𝗘𝗶𝗴𝗵𝘁𝗲𝗲𝗻 𝗖𝗵𝗲𝗲𝘀𝗲 𝗕𝘂𝗿𝗴𝗲𝗿” we had back in March to celebrate the restaurant’s 18th anniversary, featuring eighteen different cheeses🧀

Another huge plus is that every seat is dog-friendly, making this one of my favourite casual spots to visit with @qoothepomchi🐶

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼

東京バーガー界の人気店「𝗕𝘂𝗿𝗴𝗲𝗿 𝗠𝗮𝗻𝗶𝗮（バーガーマニア）」🏆 肉汁たっぷりのパティとアメリカンダイナーのような空気感に加え、毎月登場する遊び心溢れるマンスリーバーガーも魅力のお店です🌻

カバー写真の「メキシカンバーガー」は、タコミート・チリビーンズ・チェダーチーズ・サルサを重ねた食べ応えある逸品🌮 ハラペーニョ追加でさらにスパイシーに❤️‍🔥

今月のマンスリーバーガー「チーズメルトバーガー」は、甘くキャラメリゼした玉ねぎととろけるチーズが主役👑 さらに、自家製の「トロピカルシラチャーソース」を追加🌴 マンゴーとパイナップルの甘みを感じるフルーティーな辛さが絶妙で、濃厚なバーガーとの相性も抜群でした🍍

全席ペット同伴OKなので、@qoothepomchi と一緒に定期的に通っているお気に入りのお店です🐾

・🥑メキシカンバーガー (¥1,850)
・🌶️トロピカルシラチャーソース (¥310)
・🧅チーズメルトバーガー (¥1,590)
・🧀18種のチーズバーガー (¥2,240)
・🍋ローズマリーレモンバーガー (¥1,820)
・🥗シーザーサラダ 自家製ベーコンのせ (¥1,330)
・🌽コーンクリームスープ (¥950)
・🍗自家製チキンナゲット (¥960 / 4個)

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆𝗕𝘂𝗿𝗴𝗲𝗿 𝗠𝗮𝗻𝗶𝗮
🗼┆Hiroo · 広尾┆Ebisu · 恵比寿 ┆Shirokane 白金
👩🏻‍🍳┆Burger · ハンバーガー
🏷┆@burger_mania_ #burgermania
💰┆¥2,000~¥3,000🌞
👣┆Pet-Friendly · 店内ペットOK
📅┆Book via Phone · 電話予約
✍️┆Food: 𝖢𝗈𝗆𝖿𝗈𝗋𝗍𝗂𝗇𝗀 · Vibe: 𝖱𝗎𝗌𝗍𝗂𝖼 · Price ¥¥¥

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼

#tokyohalfie_burger #tokyohalfie_ハンバーガー#tokyohalfie_petfriendly #tokyohalfie_ペットOK Less