Foodle

Founded by Chef Masayoshi Omino who had trained at the top yakitori restaurant Torishiki in Tokyo for 6 years, @yakitori_omino was awarded a Michelin Star and has 3 locations - each with a different concept. We had been to the one in Kamiyacho which combines yakitori with Japanese cuisine. The original in Oshiage is strictly yakitori and uses a stop system - the price depends on how much you eat and you can say stop when you’re getting full. We had a great time here - the yakitori using date chicken was very good and grilled perfectly. After about a dozen skewers, we said stop and started requesting specific parts that we wanted such as the bonjiri and chouchin. Lastly, we ordered their signature oyakodon which was a bit too wet for my taste so next time I would just aim for the yakitori only.
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Yakitori Omino 焼鳥 おみ乃
Tokyo, Japan
#supermelJapan #supermelTokyo Less

🍧𝗦𝗲𝗮𝘀𝗼𝗻𝗮𝗹 𝗞𝗮𝘄𝗮𝗰𝗵𝗶 𝗕𝗮𝗻𝗸𝗮𝗻 𝗞𝗮𝗸𝗶𝗴𝗼𝗿𝗶
🍊初夏限定、河内晩柑の爽やか贅沢かき氷
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼

Produced by the acclaimed Japanese restaurant @kurogi_tokyo, 𝗞𝗨𝗥𝗢𝗚𝗜 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 𝗦𝗪𝗘𝗘𝗧𝗦 𝗟𝗔𝗕 specialises in refined kakigori crafted with premium ingredients✨

This month, their seasonal creation highlights the delicate citrus character of “𝗞𝗮𝘄𝗮𝗰𝗵𝗶 𝗕𝗮𝗻𝗸𝗮𝗻”, a Japanese summer citrus prized for its gentle sweetness and refreshing bittersweet finish🧡

Paired with creamy yogurt sauce and house-made butter white bean paste, the kakigori gradually develops into flavours reminiscent of a lemon tart, balanced with fragrant biscuit crumble, bright citrus jelly, fresh Bankan fruit, pistachio, and finely shaved citrus peel🌿

On the side, a house-made honey caramel sauce allows you to transform the flavour profile midway through, adding richness and depth while enhancing the citrus aromatics🍯

Each layer is carefully constructed, creating a beautifully refreshing dessert with surprising complexity and texture in every spoonful🥄

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼

日本料理の名店「くろぎ」が手掛けるかき氷専門店「くろぎ甘味研究所」❄️

今月の季節限定かき氷は、初夏らしい爽やかさを楽しめる「河内晩柑」🍋 河内晩柑のやさしい甘みとほろ苦さを活かし、ヨーグルトクリームやバター白餡を重ねることで、まるでレモンタルトのような奥行きある味わいに仕上げた一杯✨

中には香ばしいビスケット生地や晩柑ジュレ、ピスタチオ、たっぷりの果肉を忍ばせ、提供直前に削る晩柑皮の香りが爽やかさをさらに引き立てます🍋‍🟩

別添えの“はちみつキャラメルそーす”を加えることで、コクと甘い香りが広がり、味わいが大きく変化🧚 一匙ごとに異なる表情を楽しめる、初夏にぴったりの贅沢なかき氷です🥹

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆𝗞𝗨𝗥𝗢𝗚𝗜 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 𝗦𝗪𝗘𝗘𝗧𝗦 𝗟𝗔𝗕
　　 くろぎ甘味研究所
🗼┆Daimon · 大門
👩🏻‍🍳┆Kakigori · かき氷
🏷┆@kurogi_kanmi #くろぎ甘味研究所
💰┆Kawachi Bankan Kakigori · 河内晩柑 (¥3,450)
🚉┆Daimon · 大門駅 (Exit A6)🚶🏽‍♀️5min
👣┆Casual · カジュアル
📅┆Book via @tablecheck_gourmet · オンライン予約
✍️┆Food: 𝖲𝗈𝗅𝗂𝖽 · Vibe: 𝖢𝗈𝗎𝗇𝗍𝖾𝗋 𝖲𝖾𝖺𝗍𝗌 · Price ¥¥¥¥

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼

#tokyohalfie_kakigori #tokyohalfie_かき氷 #かき氷 #kakigori 𝘨𝘪𝘧𝘵𝘦𝘥 Less

Tadenoha is a restaurant in Tokyo that specializes in grilling wild game meat using a charcoal fire pit (irori) but during the spring season, it serves a special sansai (Japanese mountain vegetables) course with preserved sansai, bear nabe with hanasansho, and sansai tempura with homemade soba. What a special way to eat sansai!
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Tadenoha たでの葉
Tokyo, Japan
#supermelJapan #supermelTokyo Less

Sushi Mikata is a favorite tachizushi. This is another "upscaled" standing sushi with a reservation system and set entry times, although the ordering is conducted through a multilingual iPad at each counter position. Maybe by design, different days show availability depending on whether you try to to book via a Japanese or English-language website. The sushi is quite large, with sour and salty shari. Excellent sushi for purists. The value is pretty much unbeatable - what is pictured here was about ¥9,000. Less

Sushi at Matsuura is on the larger side, and quite punchy. The shari is really firm and large - perfect texture for my tastes. The shaping is elegant, symmetric, almost boxy. In impact, it reminds me a bit of Shimazu, which I posted about a month ago and which has become wildly popular over the past few years. I'll also admit that my sensibilities were completely captured when a chinmi of katsuo shuto arrived-mid course as almost a reverse palate cleaner. The sushi is so good that the lack of "luxury" ingredients goes completely unnoticed, certainly a contributing factor in the strong value. Less

The most memorable meal of my one day in Macau wasn’t in any guidebook.

Shunde Jianhua Cuisine is a no-name restaurant on a residential street — plastic stools, Styrofoam coolers on the floor, no signage trying to convince you of anything.
The kitchen stays open till 3 a.m., which is when the city’s chefs show up for dinner after their own services close.

Full dispatch from Macau (~2,400 words, nine stops, four centuries of trade routes) just landed on Tales on the Table Substack. First issue ever.

Link in bio.

📍 順德建華美食, Macau

(Versão em Português nos comentários)

#Macau #ShundeFood #CantoneseFood #FoodTravel #Substack TalesOnTheTable Less

I love eating. But what I enjoy more is encountering young chefs with the potential to dazzle in the future. Chef Yang Kang from Xia in Xiamen is one.

Last week I had the pleasure of watching him cook with Nicolas Tam, one of the Singaporean chefs who led Willow to a Michelin star shortly after the restaurant’s opening 4 years ago.

There was superb chemistry between the two, and the dinner was full of surprises and delights.

Although not a native of Fujian, Chef Yang’s deft knowledge and skill with the Hokkien tradition was subtly but clearly on display in ingredient, flavour and technique.

Chef Nicolas on his part presented flavours I had not seen when I last ate at Willow—flavours which impressed me. Can’t wait to revisit his restaurant!
#xiamencity #chefsofinstagram #michelinstarchef #michelinrestaurants #eat 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
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Chef Tam’s Seasons x Mingles x Onjium
Cotai, Macau
#supermelMacau Less