Foodle

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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

Casual eats we tried in Guangzhou 🇨🇳:

📍头家夜粥 - a highly popular Chiu Chow supper restaurant. Must try the raw crab, soy marinated pork platter, goose intestine, and congee with 30-year preserved radish!

📍恩宁刘福记 - wonton noodles and fried sauce noodles

📍炳胜品味 - popular Cantonese cuisine local chain

📍稻香饭店 - here for the goose leg as big as my face!

📍泉记肠粉 - freshly made steamed rice noodle rolls

📍梦想舍自家烘焙咖啡馆 - fantastic coffee roaster and cafe
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Guangzhou, China
#supermelChina #supermelGZ Less

【Ease of Use】I made a reservation through Tabelog the day before.All seats are at the counter, and it was fully booked.【What We Had】Omakase CourseEverything was incredibly delicious, and even though it was French cuisine, it had a Japanese twist that made it light and easy to enjoy.I appreciated that they checked in on how I was feeling as we progressed through the meal. I requested smaller portions.The chef was lively, and the atmosphere in the restaurant was vibrant.It was a great meal! Less

Taken to @margobkk by @dmoudios Dimitrios, the chef/co-owner from @ore.bkk Ōre — more to come on that brilliant little counter later — which felt like a pretty solid recommendation before we’d even walked through the door.

Margo is chef Wilfrid Hocquet’s @chefwilfridhocquet neighbourhood French bistro in Sathorn, a much more relaxed expression of the cooking pedigree that previously saw him lead Blue by Alain Ducasse in Bangkok to a Michelin star and a place on Asia’s 50 Best Restaurants.

And this is exactly the sort of place I increasingly love finding in Bangkok. Proper cooking, proper sauces, great produce and plenty of technique, but without all the ceremony that can sometimes come attached to it. French at heart, but loose enough around the edges to feel completely at home in Bangkok.

There’s a generosity to the food here — terrines, roasting, wood fire, sauces you actually want to mop up, and dishes designed to make you happy rather than make you sit there trying to decipher the chef’s intentions.

Margo only opened in 2025 but has already made quite an impression, being named MICHELIN Guide Opening of the Year 2026 and entering the guide as a MICHELIN Selected restaurant.

Interestingly, Dimitrios at Ōre won the very same Michelin Opening of the Year award the previous year. So when one of Bangkok’s most interesting chefs says, “you should eat here”, you listen.

Very, very good bistro cooking. And another reminder that Bangkok’s restaurant scene currently has ridiculous depth.
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Michelin - new opening of the year
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#MargoBangkok #BangkokFood #BangkokRestaurants #FrenchBistro #Achefabroad Less

You always want your last meal on a trip to leave you loving the city you’re visiting. I feel fortunate, then, to say farewell to Nashville at Iggy’s, where a host sat me at the chef’s counter, with a view of the action; a server advised me to get two pastas instead of an app and an entree; and one of the cooks told me he used to work back in D.C. (well, the vey good Three Blacksmiths in Sperryville, Va.) I devoured the agnolotti stuffed with corn and showered with truffles followed by a masterful risotto decked out with sweet shrimp and stippled with herbed oil. Goodbye, Nashville! I can’t wait to come back. Less