Foodle

What would your perfect 24 hours look like? 👀

Spa in the morning 🧖‍♂️
18 holes during the day ⛳️
A great dinner in the evening 🍽️
And ending the day at a brand-new hotel 🛏️✨

For me, this comes pretty close to the perfect 24 hours 🙌🏼

#denmark #golf #spa #scandinavia #weekendescape Less

It takes a good reason for me to go out for #brunch
And the $40 prix fixe at @naxos.taverna is a great reason
Sure we added some extras, but you're not beating that price anywhere in a #casino for food of this quality
The #shakshuka and lemon #pancakes are great, and where else in town are you getting lamb chops and grilled fish this good at noon?

#brunchofbuddies @kfidds @hinsta91 Less

Even when living in Macau I always had a piercing curiosity to visit Sazenka , so I was thrilled to be invited , thank you @chi.champagnefeast422 !! - the rare restaurant that reaches the apex of both Japanese and western rating system ( Tabelog gold and Michelin 3 Star )
Chinese cuisine yet there is a clear Japanese sensibility. Subtlety is promoted and clear flavour profiles are pin pointed .

Zucchini flower soup dumpling , the flower is the dumpling skin , the broth mild and a lovely texture from the seafood mousse .
Abalone and Shrimp with Shaoxing wine follows - the Botan ebi is only slightly tipsy rather than drunk and this allows its sweetness to shine , below likes a brunoise of shrimp “stuffing” the Awabi , this portion brings that deep oceanic flavour .
Deep Fried Ayu - the sweet fish was presented to our table still swimming at the start of the meal . It returns beautifully crisp , and both bitter and sweet flavours are allowed to shine .
Sazenka Barbecue Pork- Char siu is firm to the bite , without toughness . Marinade is not overly sweet , the smoke is the key note . A second delicious bite is served as a meatball stuffed with a liquified grape .
Sweet and Sour Pork- layers of pork belly and eggplant are essentially indistinguishable in this signature dish . The sauce leans into the acidity rather than sweetness for great balance . A rightful masterpiece .
Sudachi Citrus with Jelly fish- jellyfish salad with both sudaichi and caviar , all texture and super refreshing .
Pheasant Wonton Soup/ beautiful broth and nice density to the dumpling with the pheasant farce .
Hamo with Soy Sauce- presentation reminiscent of crystal shrimp ,the pike eel was not muddy at all .
Szechuan Chicken Wing- thick cut wing with that delicious numbness that kept on creeping .
Braised Shark Fin Soup- a taboo ingredient these days , but not in Japan . Unapologetically delicious , the collagen in the sauce was sublime , best shark fin of my life .
Seasonal okra - biggest okra I have ever seen
Sazenka Crispy Quail- huge quail as well , lovely lacquer and served exactly as the Cantonese would serve roast pigeon.
Continued in comments .. Less

🇯🇵 Tomidokoro 🇯🇵
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1)The nigiri course always closes with anago in classic nitsume style. Patrons may ask for the shio version — the cleaner, lighter seasoning lets the delicate, natural sweetness of the anago shine through far more clearly.
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2)Lunch service is impressively efficient and still very reasonably priced. You can add extra tsumami before the omakase begins — just speak to the chef in advance. Highly recommend: grilled fish, ankimo, kegani, and steamed awabi.
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Tomidokoro is a traditional neighbourhood sushiya designed for a quick, satisfying sushi fix. The service and atmosphere is more straightforward and no-frills than other polished sushi counters across Tokyo.
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If you appreciate powerful, well-seasoned shari and classic neta prepared with quiet confidence, this place delivers exactly that. It may not chase the spotlight of the city’s most famous sushi bars but it rewards those who value honest technique and pure flavours. A strong choice for a focused, no-nonsense lunch.
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🏢: 6 Chome-13-3 Shinbashi, Minato City, Tokyo
⚖️: 15,000 yen
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#omakase#sushilovers#sushiomakase#sushi Less

A Hidden Gem for Warm Sake and Seasonal Washoku in Shimbashi

🔖Save this post and book through the link in our bio!

Tucked away from the busy streets of Shimbashi, Shutei Hokura offers a peaceful and sophisticated retreat for authentic Japanese cuisine.

Signature dishes include the traditional Negima Nabe (a classic tuna and Japanese leek hot pot), beautifully plated seasonal sashimi, and savory meat dishes. Each dish is carefully seasoned to bring out the natural umami of the ingredients.

To elevate your dining experience, pair your meal with their extensive selection of sake—especially the warm sake, which is a true highlight here.

With elegant counter seating and fully private rooms, it is the perfect setting for a quiet solo dinner, a romantic date, or a special anniversary celebration in Tokyo.

Shutei Hokura @shutei.hokura
📍Urban Shimbashi Bldg. B1F, 4-5-1 Shimbashi, Minato-ku, Tokyo
🚃About a 5-minute walk from Shimbashi Station (JR, Asakusa, and Ginza Lines)

Save this spot and book via the Linkin.bio @savor_japan

#TokyoFood #TokyoIzakaya #JapaneseSake #東京美食 #신바시맛집 Less

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【めし処 和來】
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高田馬場の定食屋『めし処 和來』。学生街らしい活気のあるエリアにありながら、店内は明るく清潔で、ひとりでも入りやすい雰囲気がある。肉、魚、揚げ物と定食の選択肢は幅広く、昼だけでなく夜にも定食を食べられるのがありがたい。外食が丼や麺に寄りがちな夜に、味噌汁と漬物まで揃った食事ができるのは、日常使いの選択肢として覚えておきたいところだ。

いただいたのは「生姜焼き定食」。柔らかな豚肉に甘辛いタレが絡み、生姜の香りは強すぎず弱すぎず、醤油ベースの味付けに玉ねぎの甘味が加わって、「ご飯」との相性は想像通りにいい。横に盛られた千切りキャベツも、肉の脂やタレを受け止めながら、後味を少し軽くしてくれる。定食としては安心して食べられるまとまりで、気づけば「ご飯」は一杯目がなくなっている。

そして、個別にメニューを気軽に追加できるのも嬉しいポイントだ。今回は「ハムエッグ」を追加。半熟寄りの黄身、縁の焼けた白身、そこにハムの塩気。特別な一品というより、「ご飯」に合わせるもう一つのおかずとして機能している。卓上の黒胡麻塩を振れば、二杯目もあっという間に空に。塩気のしっかり効いた漬物も含めて、全体は過不足なくまとまっている。

高田馬場には安さや量を売りにする店も多いが、『めし処 和來』の良さは、日常使いしやすい定食としてのバランスにある。大きな驚きを求める店ではない。ただ、夜に「生姜焼き」と「ハムエッグ」で白飯を二杯食べる。そういう普通の満足を、気負わず受け止めてくれる店だ。ご馳走様でした。
#めし処和來 #高田馬場 Less