Foodle
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A last-minute change from a red wine-focused dinner probably meant some substitution in the dishes, but we still got a few that would have worked very well with red wine.
Standout dishe were the braised tripe with trotter tendons, and the mikan dessert.
Full account of dinner on my blog: https://www.diarygrowingboy.com/2024/02/not-blind-tasting.html... More
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Delicious dinner @coyacoya.tokyo 🇨🇳🇯🇵 🔥🔥
#coyacoya #tokyo #japanesechinese #noreservations #greatmusic #damngood
#一芳亭
#難波
昭和8年創業行列のできる中華料理のお店
トップは果てしなく食べれる唯一無二の焼売
見た目も独特下に薄焼き卵が包む様にお包み
ふわふわで即無くなっちゃう綿菓子系名物焼売
酢豚は初見の歯触りサクッとくるもお肉柔らか
酸味程よく甘みのある玉ねぎ筆頭具だくさん
八宝菜も予想通り美味しい薄すぎず濃すぎず
大好きな食べ方白米にかけて頂く勝手に中華丼
隣の芝生は青皆が挙って食べてた唐揚げも注文
鶏の色んな部位を一気に楽しめるアテの楽園
旨いこれで小サイズとか優秀コスパ出来杉くん
結構並ぶも提供スピードも早く回転率は早め
どれをとっても美味しい行列が行列を呼ぶお店
連携プレイの賜物ONEチームとなるほぼ女性陣切り盛り
20250125
👲本日のメニュー👲
▪️焼売(1人前5コ)350円
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Invited to try the latest menu after a few months of being away.
The fideuá is always a good idea, and today it was made with mushrooms and came with tons of truffle shaved on top. Difficult not to like.
The kinki was pretty nicely done, and the caldoso rice with carabinero is a sure winner.
Full account of lunch on my blog: https://www.diarygrowingboy.com/2024/10/lunch-with-ladies.html... More
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Recommended bowl: Glorious pork back fat
The shop offers bowls of pork based shoyu soup, smothered in seabura (pork back fat). Master Yoshioka-san is from Chiba prefecture and first trained at the ramen shop Hishyouken for four years before opening his first shop in 2015. His second branch opened in 2018, and his third shop and second brand Nibosuke... More