Foodle

Recommended bowl: Nice shoyu & niboshi

Oozeki Chūka Soba is one of the better ramen shops in Ebisu, located on a quiet side street just a few minutes from the station. The most popular bowls here contain a clear niboshi shoyu soup, made with several varieties of dried fish, including Iriko niboshi. There is also a richer niboshi soup version available, as well as a chicken paitan ramen served in a creamy chicken soup with a salty punch. Toppings include both chicken and pork chashu and wontons. Extra aedama noodles are available upon request. Oozeki-san trained at the well-known shop Dzurumen Ikeda in Meguro. Less

Manitas de cerdo guisadas. Solomillo con salsa Casa Rivas (de crema y estragón).

Siempre bien en Casa Rivas. Una fórmula infalible que aúna buen producto, una cocina tradicional con escuela detrás y un ambiente informal pero agradable. Una apuesta inteligente que mezcla cuchareo y guisos tradicionales con algunas concesiones al imaginario gastro más actual, elaboradas con solvencia y buen gusto, y producto puro y duro del mercado. Hay un interés palpable por hacerlo bien que se extiende hasta los vinos, con referencias muy interesantes, que Antonio Rivas maneja con soltura. Propuestas serias y con personalidad nunca sobran. @casarivas.marbella @antoniorivass Less

Tardy post from a late-winter dinner at the always reliable @brescadc 👏😋

8) CARAMEL APPLE ‘LINZER’: ginger - eggnog - almond - pinklady

9) Madeleine and pate de fruit
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@michelinguide for 2025: 🌟

@oadtop100 for 2025: No. 32 on the “North America Top Restaurants” list
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#hungryglomad_washingtondc #mystorywithmichelin #yesmichelinguide #oadtop100 #finedining Less

Just when I thought I knew Cape Town’s dining scene by heart, Amura at the Mount Nelson proved me wrong.
Tucked inside the city’s grande dame hotel, this new marine-focused restaurant feels like someone spliced the Atlantic off Cádiz with the waters below Table Mountain and served the result in tasting-menu form. I went for lunch and ended up in what felt like an elegant marine lab: plankton risotto that tastes more of ocean than a walk along Sea Point, kingklip in algae pil-pil so silky you briefly suspect fish might actually be born in brown butter, and a procession of plates that read more like chapters than courses.
Out front, GM Markus Fiedler runs the room with the calm of someone who has seen just about everything in Europe’s top dining rooms and now clearly enjoys that, in Cape Town, everyone wants “just a quick explanation” of the menu. Behind the pass, Head Chef Arlind Harizaj translates Ángel León’s overarching vision into sharply drawn flavours – a dialogue between Spain, South Africa and the sea that somehow lands in perfect harmony.
Amura has instantly become one of those rare places you don’t just recommend but insist people experience if they truly want to understand what contemporary ocean‑led cuisine can be in Cape Town – precise, quietly radical, and delivered with exactly the kind of wink you need when you’re serving plankton as the course everyone will be talking about on the flight home. I’m heading back next Friday – this time for lunch with two South African friends, to see how the menu unfolds in daylight and how the kitchen’s marine storytelling lands with locals. Thank you @markuscpt @theonlyarlind._ for this spontaneous lunch.

#Thechefsstoriesontour
#AmuraCapeTown
#MountNelsonHotel
#CapeTownEats
#FineDining Less

Cordero, fainá, gremolata y perlas de trufa. Terrina de merluza ahumada con una farsa de vieiras, salsa de crema. Pintada al yakitori con una demiglace de cebada, trigo y perejil, puré ajo negro y patatas. Maíz, Kombu, tofee y yuzu.

El argentino Emiliano Schobert no oculta sus raíces a lo largo de su menú “Esencia” - con guiños a su tierra de origen y alguno que otro a la que le acoge - pero muestra un indudable gusto por los esquemas franceses de la alta cocina: depurada técnica y preciosismo en las presentaciones - muy cuidadas, quizás algo teatrales - tras propuestas bien concebidas que relegan a un segundo plano la excelencia de un producto que, sin ser sobresaliente, es correcto. Platos agradables y bien resueltos en los que prima el equilibrio y una cuidada estética que en algunos pases da la impresión que sacrifica el resto de los elementos y posibles matices. No sorprende que a los inspectores de Michelin les seduzca la oferta. Servicio cuidado y ritmo impecable a mediodía. Merece especial mención Giacommo, al frente de la sala y la bodega.

El espacio, en la cuarta planta del Museo de Málaga, en el Palacio de Aduanas, está muy cuidada: confortable, con espacio suficiente entre mesas - que piden un mantel a gritos - y una cocina vista - de las dos que tienen - que no interrumpe el disfrute del comensal. Y unas vistas privilegiadas sobre la Alcazaba de Málaga. La terraza se presume imprescindible para una sobremesa con buen tiempo. @restauranteblossom @emischobert Less

Bottomless brunch in Philadelphia is rare, but @aqimero is doing it right with their Endless Bubbles & Brunch. It runs weekends from 12–3pm and includes four courses plus unlimited mimosas, bellinis, and more.
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This isn’t just a drink deal either. Think oysters and raw bar, lobster rolls, huevos rancheros, pancakes, and a full dining experience inside one of Center City’s most beautiful dining rooms.
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If you’ve been looking for a true bottomless brunch in Philly, this is one to know.
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📍 10 S Broad St, Philadelphia, PA
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#philadelphiaeats #phillybrunch #bottomlessbrunch Less

It’s #NationalBurritoDay so I’m highlighting one of my favorite burrito spots in Philly: Cantina Los Caballitos (@cantinaphilly) 🌯
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They’ve been a staple for years, and their burritos are always packed, balanced, and worth going out of your way for. This is their Al Pastor burrito! It’s HUGE and it’s so good!
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Cantina Los Caballitos
📍1651 Passyunk Ave
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#phillyfood #phillyrestaurants #philadelphiaeats Less