Foodle

Tempura Takeuchi
2025.04 dinner
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有明産あさりと玄海のそうめんもずく
Ariake Clams and Genkai Somen Mozuku

ズワイガニと天草海苔の茶碗蒸し
Chawanmushi with snow crab and Amakusa seaweed

大分産石鯛
Oita Ishidai

五島列島産鰆の西京焼き
糸島産コウイカのオイル焼き
富山産ホタルイカのタレ焼き
対馬産しめ鯖・広島産かき
Saikyo-style grilled sawara from the Goto Islands
Oil-grilled koika from Itoshima
Sauce-grilled hotaruika from Toyama
Cured Saba from Tsushima, Oysters from Hiroshima
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In Nakagawa near central Fukuoka,「Tempura Takeuchi (天ぷら たけうち)」is a destination tempura counter that draws diners beyond central Fukuoka. The restaurant has earned repeated national recognition, including a 2026 Tabelog Silver award.
At the center is Takayuki Takeuchi (竹内 貴之), a Kumamoto-born, Fukuoka-raised chef who trained in Japanese cuisine in Tokyo before opening his own restaurant at just 26. His style is personal and quietly inventive, with tempura as the foundation.
What makes「Tempura Takeuchi (天ぷら たけうち)」special is the way the meal flows beyond tempura alone. Light, delicate fried pieces are woven together with seasonal washoku, seafood, and sushi, creating an experience that feels refined, intimate, and distinctly his own.
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#vinfox_takeuchi #tempura #天ぷら #omakase #japanesefood Less

Newly star @quellenhofgourmetstube1897 ✨

- Lamb, shiitake, wild herbs, spaghettone -
- Pigeon, beetroot, liquorice, cheese espuma -
- Psairer veal, mustard, sunchoke, onions -
- White asparagus & Lime -
- Aspragus Tarte Tatin -

Located @quellenhof_resorts created by @michael_mayr_chef 🙏

Nicely paired by @matteo_l.a.t.t.a.n.z.i_ 🥂 Less

あいよっ！⁣
京都⁣
4月24日オープン京都発祥創作串揚げのお店⁣
トップは1本99円ワンコインの衝撃プライス⁣
大きく食べ応えのある大海老は余裕の満足度⁣
衣は薄く素材の旨みを邪魔せず軽快な仕上がり⁣
舟盛は🍆や🦪や🦐や🐂や🧀の🐓の8種盛⁣
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ベーコン？フライオニオン？の食感が引き立つ⁣
絶対必食おすすめここのポテサラがめちゃ旨い⁣
唐揚げやチキン南蛮もアテに👍Theジューシー⁣
〆は坦々麺これめっちゃスパイシーで辛みが癖⁣
満腹でもするっと入る最後に相応しい背徳麺⁣
串揚げは50種類以上1本99円～とお値頃価格⁣
ドリンクはALL299円ハッピーアワーは更に🉐⁣
選ぶ楽しさと圧倒的コスパ素敵なラインナップ⁣
安定した旨さで京都市内に15店舗構える実力派⁣
京都で串カツと言えば必ず名が挙がる外せない名店⁣
エネルギッシュで威勢の良い男性陣が切り盛り⁣
20260423⁣
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🍺本日のメニュー🍺⁣
・舟盛り串揚げ1,680円⁣
・大海老串99円⁣
・さつま知覧鶏のムネタタキ499円⁣
・唐揚げ299円⁣
・チキン南蛮299円⁣
・馬刺しユッケ⁣
・ポテサラ450円⁣
・自家製！牛すじ煮込み599円⁣
・馬刺しユッケ699円⁣
・担々麺499円⁣
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@aiyo.fushimiotesuji⁣
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🉐16:30～18:00までのハッピーアワー🉐⁣
レモンサワーとハイボールが39円⁣
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あいよっ！伏見大手筋商店街店 ⁣
京都府京都市伏見区新町5丁目494-1⁣
📞075-634-6906⁣
営業時間 16:30～25:00⁣
(L.O. 料理00:00 ドリンク00:30)⁣
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#伏見グルメ#あいよっ#京都グルメ#串揚げ⁣
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Recommended bowl: Chicken & niboshi

The bowls here are served in a rich soup made using chickens from Kagoshima Prefecture. Mixed with niboshi soup and chicken oil before being served, each bowl of soup is whipped to a froth with a hand blender. It is kept secret where the noodles come from. Toppings are fried burdock root, chicken and pork chashu. Zagin Higobashi flagship open since 2014, Shinsaibashi branch since 2015. They also have two shops in Hong Kong. Less

March 27, 2026 From Moor Hall the night before, a quick train to London and lunch at @corebyclaresmyth. Clare, so sorry we missed you. Chef @chef_bone, @rob_rose_foh and @garethferr_ms: thank you 🙏🏻 and so great to see all of you again 💕.

#londonfood #michelin3stars⭐️⭐️⭐️ #mystorywithmichelin #thequest #corebyclaresmyth Less

The Art of Cooking Turbot 🐟

By Chef @sheilemann from the 2 Michelin starred @widderrestaurantzurich in Switzerland 🇨🇭

Turbot deboned and filled with scampis. Cooked with Tom yum and served with fried rice & spicy cucumber salad.
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#ChasingStars #TheFoodFetishist #widderrestaurant #turbot #theartofcooking
*invited Less