Foodle

NEW SCRATCH MADE PASTA & WINE BAR HAS A PASTA TASTING MENU 🍝

📍 @sodaclubdenver officially open it’s doors in @theramblehotel so now you can try all their classic pasta dishes and a bottle of menu for their tasting menu 👏

Each pasta is perfect for sharing so even if you don’t want to do the tasting menu you can fill the table with a mix of classic and special pastas!

some stand outs were
GIGLI with truffle crema, fried leeks, lemon zest
CARAMELLE with mushrooms, celery root, mushroom brodo, gremolata
LUMACHE with vodka sauce, harissa, charred cipollini, lemon tomatoes

not on the tasting menu but would go back for E A S I L Y the focaccia 🥵

📍 @sodaclubdenver
1260 25th St
Denver, CO 80205

#denver #exploredenver Less

SUMMER NIGHT MARKET NEAR DENVER 🌙

@onhavanastreet hosts a night market once a month on the last Saturday of the month through September 🙌

📍 @leezakaya.co’s parking lot in home to tons of vendors for this event with 12 countries represented through food & art 👏

This might be the perfect spot for dinner because you can create a menu from all over the world! There are tons of local businesses to support and find out about for the first time, this is not a market you wanna miss.

📍 @leezakaya.co Parking Lot
2710 S Havana St
Aurora, CO 80014
LAST SATURDAY OF THE MONTH (8/29 & 9/26!)

#denver #exploredenver #denvercolorado Less

炭火焼鳥とり央⁣
福島⁣
地鶏を使用たコース主体の炭火が旨い焼鳥のお店⁣
今回は旬を感じる串8本含む極みコース8.800円⁣
鳥は熊野地鶏を使用、地鶏特有の歯応えにコク⁣
串は全7本一本一本に個性あり食感の違いも魅力⁣
つくねは潤いがあってほくほく椎茸もジューシー⁣
お刺身も新鮮で甘く顔がふにゃっとなる旨さ⁣
コーンの茶碗蒸しやすっきリセットもずくなど⁣
口内の香りをガラッと変えてくれる1品物も充実⁣
最後は4種類の中から親子丼をチョイスし大正解⁣
おデザは硬めで濃厚名物サトウキビのプリンで〆⁣
単品だがこれがめちゃくちゃ旨い絶対必食の逸品⁣
焼鳥は最初の一本で塩加減を確認してくれる気遣い⁣
鳥の部位など丁寧に説明されるこれぞおもてなし⁣
さすが百名店お味も積み重ねた技術の高さを実感⁣
美食家が足を運ぶ福島の焼鳥激戦区を代表する名店⁣
息の合った抜群のチームワークチームプレー切り盛り⁣
20260714⁣
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🐓極みコース 8.800円🐓⁣
・生プリン⁣
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@sumibiyakitori_torio⁣
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炭火焼鳥とり央⁣
大阪市福島区福島2-7-17 1F⁣
📞06-6147-8280⁣
営業時間⁣
月～土曜日 17:00～22:30⁣
(L.O. 料理21:30 ドリンク22:00)⁣
定休日 日曜日 Less

Bottle Beer Sapporo Lager Aka boshi (Medium) Appetizer White Asparagus Firefly Squid Onsen Tamago (Hot Spring Egg) Jelly made from the broth of cooked White Asparagus (Truffle flavor) Blanched Fava Beans (with Ginger) Kashiwa Mochi-style Pike Conger with Ume Paste Japanese Sake Hokusetu (Niigata Sado) Sashimi Purple Sea Urchin (Awaji Island) Sea Bream (Akashi) Japanese Sake Hayaseura (Fukui Wakasa) Sashimi Swordtip Squid With Yuba (tofu skin) underneath And smoked caviar on top Sea Bream Roe Soup Carp and New Onion With Green Onion Flowers on top Japanese Sake Matsu no Tsukasa (Shiga Ryuo) Simmered Dish Bamboo Shoot (Kyoto) with Simmered Clam and Butterbur In Clam Broth With Mitsuba (Japanese wild parsley) Grilled Dish Sweetfish Grilled with Matsukasa Served with Wild Asparagus With Lemon Juice (Unfortunately, I forgot to take a photo) Nore-sore (young eel) and Spring Vegetables with Simmered Eggs With Extra Burdock (Canola Flower, Tara no Me, Uruoi) Highball Finale Side Dishes - Simmered Eel - Enoki with Kazunoko (herring roe) - Mentaiko (spicy cod roe) - Chirimen Sansho (dried young sardines with Japanese pepper) - Homemade Pickles White Rice Tea Egg over Rice Dessert Kinako Warabi Mochi (bracken starch dumplings with soybean flour) Matcha Meringue Confection When I visited Gion Oowatari after a long time, it seemed there was a cancellation, so the place was reserved just for us. Thanks to that, I had a wonderful time chatting with the chef, and of course, the food was absolutely delicious. The last photo of the award is a trophy given to restaurants that have maintained a Tabelog rating of 4.00 or higher for 10 years. Less

麦右衛門中華そば / Mugiemon Chūka Soba / Chūka Soba Mugiemon — Taishi, Hyogo

Shoyu gyokai double soup uses chicken carcasses and various types of dried fish. Noodles are house-made. Topped with ajitama, pork and chicken chashu, extra thick menma, negi and greens. Omakase rice bowl on the side. A continuously evolving, limited seasonal ramen menu is also available (and recommended).

Master Miyamoto-san is from Himeji City, Hyogo Prefecture. He started working in restaurants straight out of high school, first in Japanese kappo and then creative cuisine. He managed a company-run ramen shop for a couple years from 2010, then decided to go independent. Lunch only, 11:30am-3pm. 20 seats. Since April 12th, 2013. Less

I finally visited the highly sought-after Yakiniku Seiryuuen!This restaurant is famous for its difficulty in making reservations, but thanks to a regular customer who invited me, I was able to fulfill my long-held wish to dine here!I had been curious about why it was so hard to get a reservation, and by the time I finished my meal, I completely understood why it’s so popular!The atmosphere inside the restaurant felt warm and inviting✨ The staff were friendly and attentive, making for a comfortable dining experience!Here’s what I ordered:◾️ Chutoro (Medium Fatty Tuna)From the very first bite, the quality of the meat was evident! It was thick yet surprisingly tender, bursting with flavor as I chewed! The high quality was clear from the start✨◾️ Roast BeefCut thicker than typical roast beef, it was incredibly tender and had a perfect balance of sweet fat and delicious lean meat.◾️ Assorted Platter of Premium Tongue, Outside Skirt, and TripeI couldn’t resist ordering rice with this! The meat alone was satisfying, but the seasoning made me crave white rice✨ The premium tongue had a great balance of texture and flavor, while the outside skirt was juicy! The tripe was expertly prepared, leaving only a pleasant chewiness without any strong aftertaste!You could really tell that each piece of meat was carefully prepared✨[They cut the meat fresh upon receiving the order, which is why it’s so fresh and has such great texture.]◾️ Yukke BibimbapThis dish particularly impressed me!The combination of yukke and bibimbap was already appealing, but it exceeded my expectations when I actually tasted it✨The rich flavor of the yukke combined with the rice and vegetables created a dish that was impossible to stop eating![This was definitely a must-order dish among everything I tried.]◾️ Horumon (Offal)These were large and satisfying, and the preparation was incredibly meticulous! You could enjoy the sweetness of the fat without it feeling heavy, and it paired perfectly with rice! The seasoning was exquisite, making me want to order more!◾️ Signature YukkeWhen you break the egg yolk and mix it with the special sauce, the richness intensifies! Of course, it’s delicious on its own, but having it on rice as "Yukke on Rice" was exceptional✨ The harmony with the rice was wonderful, and it was a luxurious way to enjoy it that brought a smile to my face!◾️ Shiso Tripe and Basil TripeThis was my first time trying these! It’s a rare combination, but it was even better than I imagined!The shiso tripe, in particular, had a refreshing aroma that paired well with the meat, and I preferred this one✨ The basil also complemented the yakiniku nicely, making for a new discovery on the menu!◾️ TenderloinThe beautiful color caught my eye! When grilled, its tenderness stood out, allowing me to enjoy the unique flavor of the lean meat!◾️ Signature Egg SoupThe cooking of the egg was perfect, with a creamy texture. It had a gentle flavor while still being satisfying, making it a perfect way to end the yakiniku meal✨◾️ PuddingIt was just the right sweetness for dessert, providing a lovely finish![At Seiryuuen, not only is the meat itself fantastic, but the meticulous preparation and knife skills are truly impressive!]Every cut was easy to eat, and each part’s unique charm was fully brought out✨I truly experienced why it’s so difficult to get a reservation here. It was a wonderful yakiniku restaurant that I would love to visit again if given the chance! Less

Wagyu Lab KInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for taking a look! I would appreciate your likes, follows, and saving this restaurant.I revisited Wagyu Lab K, a recipient of the Tabelog Award BRONZE and recognized as one of the top 100 restaurants. This full-service yakiniku restaurant exclusively serves the finest Sakakiyama beef from Hiroshima.Since it had been a while since my last visit, I was very much looking forward to it. The young and energetic owner welcomed us with an even more muscular appearance than before. His bright and cheerful personality made for a fun and lively atmosphere throughout our meal. Thank you very much!Here’s what I had that day, along with some thoughts:All the beef served is Sakakiyama beef, which has been raised for over 32 months (974 days), longer than the usual black-haired Wagyu by more than three months. This results in a rich flavor in the meat, setting it apart from simply fatty black-haired Wagyu. Personally, I value flavor over fat!I was extremely satisfied to enjoy such a variety of cuts. The prices are reasonable, making it a place I would love to visit frequently if I lived nearby.- Sakakiyama Beef Roast Yukke - White Rice Sado Island Koshihikari - Heart with Salt Sauce - Liver with Ginger Soy Sauce - Lightly Pickled Chinese Cabbage - Sirloin - Tongue - Flap Meat with Garlic Soy Sauce - Harami - Sagari Rice Bowl - Tongue End with Salt and Wasabi - Ichibo with Grated Daikon and Ponzu - Tongue Lower - Heart - Flap Meat Sandwich - Beef Bone Soup, Inside Round - Omasum Sashimi - Abomasum - Tetchan - Harami - Sudachi Cold Noodles - Tsukami - Curry Rice - Watermelon I had a wonderful time and would love to visit again. It was a great meal! Less

It takes about 5-6 minutes on foot from Motomachi-Chukagai Station. I made a reservation for omakase starting at 6:30 PM on a weekday.The texture, the flavor of the meat, and the coating were all excellent. The miso soup was also rich in flavor and delicious. Next time, I’d like to try the LYB pork as well.Special TenderloinRice, Miso SoupTwo bottles of Ebisu Beer. Less