Foodle

🇬🇧 Osip, Bruton, Somerset : There’s something special happening in the British countryside. The food I had there was not only delicious, I wish I was living nearby (like my lucky friend Rémi who started @commune.cc ). The Chef Merlin Labron-Johnson created this restaurant-guesthouse that has a few rooms upstairs since last year.

He mastered his craft in Belgium at In De Wulf. Opened a first version of Osip in Bruton in 2019 and relocated in its current form in August 2024 in this 300 years old former coaching inn. He started growing vegetables that became so bountiful that it outgrew the little kitchen of the first Osip. Merlin’s ambition and care are now exquisitely served in this new spot. His sensitivity, talent will be something I’ll passionately follow for the years to come.

Was that the perfect little fireplace at the entrance? The local Bath cheese melting offfffff its cider brandy sticky toasted bread? The delicate silverware and ceramics? The kind service? That quail and venison pithiviers making you forget winter? The blackberry, sea buckthorn and meadowsweet pate de fruits? The way mushrooms, celeriac and pumpkin had never felt so elegantly alive? All of this. Thank you @merlin_johnson @osiprestaurant Less

Why eat lobster in the shell when you can have it as ramen?

Ramen Kaibutsu opened March 2025 in Noge, Yokohama. The owner is from Tokyo and never trained in other shops. He just really loves ramen and wanted to open his own restaurant.

They specialize in lobster ramen and it’s a luscious bowl, almost like a lobster bisque. The noodles are super firm and the soup is 100% lobster stock.

5 minutes from Sakuragicho station. Cash only.

Hours
11 AM–3 PM & 6–10 PM
Closed Wednesdays

@ramen_kaibutsu

#ramen #japan #japanesefood #lobster Less

The best hand-cut ramen noodles this side of Tokyo.

Found at Teuchi Asama, they don’t skimp on quality. The noodles are crafted from 4 types of flour, served in an extra rich soy sauce soup with black satsuma chicken. Even the peppered menma is fire.
The owner trained at the super famous Shichisai, and you can tell.
Located near Naka-Meguro station. Super convenient and hella good.

Shop: Teuchi Asama
Location: Near Naka-Meguro Station
Hours: Lunch only (Closed Thursdays)

#japan #ramen #japanesefood #noodles #tokyo Less

If you love yuzu, you NEED these eggs. The farmers in Kochi actually feed the chickens yuzu fruit, which infuses the flavor directly into the white.

This is a bucket list spot for egg lovers. The chef became an online sensation known as Double Egg Tomo because he always got two eggs on every ramen he ate. He eventually walked away from his other career to open a shop dedicated entirely to that obsession.

The bowl I had was a knockout, though it was a limited run. They were serving a duck and sea bream yuzu shio, a departure from his usual shellfish-based duck shio and shoyu soups. Even with the seasonal broth, the eggs remain the constant, marinated specifically in yuzu salt.

These Kochi eggs are incredible. Since the chickens eat the fruit directly, the egg white gets a subtle citrus aroma.

I should have followed the founder’s lead and doubled up, but even with one egg, this was a stellar bowl.

🥚RaMen TOMO TOKYO 九段下ラーメン
🥚Closed Sundays
🥚Open for lunch and dinner but only lunch on Saturdays
🥚Near Kudanshita station

#ramen #tokyo #egg #travel Less

Some of us get midnight hunger pangs, or have an early flight, or just enjoy an early morning. At Ramen Niki in Shimbashi, you can get ramen literally all night long until the sun comes up. Tucked down a quiet alley and just a minute from the station, Niki opened January of 2025. The chef previously worked in various other shops before opening his own, all-nighter place. You order via QR code, and they take cashless payments. Totally a recommended spot for first train or last train!

📍 ラーメンニキ新橋 Less

世界で唯一、魚の熟成庫をもつフレンチ「Simplicité 」
メジマグロ、メカジキ、タコなどを使った海のシャルキュトリーは圧巻。　繊細な技にも感動します。
The one and only French restaurant in the world with its own fish-aging chamber, Simplicité.
Its seafood charcuterie, featuring young tuna, swordfish, octopus, and more, is truly spectacular. The delicate techniques on display are equally impressive.
#samplicité #frenchrestaurant #tokyogroumet Less

焼津　サスエ前田一門の「馳走　西健一」
鮮やかな真紅の皮目の金目鯛
美しく並べられた豆あじ

“Chisou Nishi Kenichi” in Yaizu is a place where you can fully appreciate the fish sourced by Sasue Maeda.

The vivid crimson skin of the splendid alfonsino.
Beautifully arranged juvenile horse mackerel.
#chisonishikenichi #shizuokagroumet #sasuemaeda Less