Foodle

STORM
難波
ディスプレイの食玩がそそる中華料理のお店
今回は麻婆豆腐のランチセット1.280円を注文
これにミニ油淋鶏に白ご飯.スープ.漬物が付属
最近のマイブームはカレーから麻婆へ
どうせ辛くないんでしょ、と思い辛さ増しするも
1口目から激辛完食できるか不安に駆られ一旦黙想
辛いだけじゃなく刺してくる舌の上が大炎上
白米はもはや消防隊オカワリ自由で本当に安堵
無心、汗、鼻水、無言なのにレンゲは止まらない
これだけ辛いのに更に欲しgirl発動する中毒性
店内では中華鍋を振るう音と香りが食欲を刺激
腹を満たすだけじゃなく脳まで支配してくるお店
さりげない気遣いが心地いい男女が切り盛り
20260215
⁡
⁡
👲 麻婆豆腐のランチセット1.280円👲
(ミニ油淋鶏.白ご飯.スープ.漬物付き)
⁡
⁡
STORM なんばCITY店
大阪市中央区難波5-1-60
なんばCITY南館 1F
📞06-6585-7211
営業時間 11:00～22:00
定休日 施設の定休日に準ずる Less

Fu Hang Soymilk - Taipei (Taiwan)

Breakfast in Taiwan plays by its own rules. Hot, savory, multi-component, eaten at a counter or a plastic stool, and built around one non-negotiable: soy milk in some form. Fuhang, on the second floor of the Huashan Market building, is one of the canonical addresses.

The line starts on the sidewalk before six and climbs the wide concrete staircase to the second floor. The Hsu family has been running it for over half a century. Everything is made within sight: shaobing baked against the inside walls of a tandoor-style oven, youtiao going into the oil one length at a time, soy milk warming in a vat the size of a small bathtub.

A Taiwanese breakfast is a constellation, not a dish. It's also a carb-on-carb-on-carb meal that makes more sense once you read it as a relic of an agrarian economy, the kind of breakfast that had to carry a day in the fields. At its center is doujiang (豆漿), warm soy milk, sweet (甜) or savory (鹹). The savory version is curdled with vinegar and soy sauce, dressed with dried shrimp, scallions, pickled radish, and a torn piece of youtiao that softens in the broth. The rest of the table: shaobing (燒餅), the flaky baked flatbread; youtiao (油條), long fried dough sticks; dan bing (蛋餅), a thin egg crepe rolled around fillings; fan tuan (飯糰), sticky rice wrapped around youtiao and pickled greens. Most of this came over with the Nationalist migration after 1949, Northern Chinese and Shanghainese traditions that Taiwan kept and remixed into its own register.

I had the savory doujiang, a shaobing with egg, and a pastry off the rack. The doujiang arrived in a melamine bowl, the surface broken into soft curds, the youtiao already sinking, steam still rising off it. The shaobing with egg is the kind of breakfast sandwich that makes ours look thin: flaky outside, slightly oily inside, a folded omelet pressing the structure together.

Half an hour later you are back on the staircase, and the line behind you hasn't gotten any shorter.

(Versão em Português nos comentários) Less

山斗
西大橋
麺も出汁も妥協なし全部自家製主義のうどん店
今回はスペシャルぶっかけ1.300円を注文
うどんは細すぎず太すぎずちょうど良い1本
ちゅるりと入る冷や特有のうどんにはしっかりコシ
中央には食べ応え抜群なボス級ちく天が仁王立ち
どこから食べてもサクッと音なるコメカミに癒し
お肉もしっかり味が染み込みコレコレコレ！
半熟玉子天に味付きの鶏天もめちゃくちゃ旨い
後味すっきり天然の出汁に国産小麦自家製麺を使用
見た目の派手さはなく実直に旨いを積み重ねた一杯
オープンと共にあれよあれよとあっと言う間満席
チリレンゲさんが臨時休業の為に路頭に迷うも
行き当たりばったりのお店が百名店の大当たり
一目惚れならぬ1口惚れしちゃうリピ確定のお店
無駄の無い連携、息の合ったたぶんご家族で切り盛り
20260316
⁡
⁡
🥢スペシャルぶっかけ1.300円🥢
⁡
⁡
山斗
大阪市西区新町1-33-16
日宝新町ビル 1F
📞06-6531-3821
営業時間
月・火・木・金
ランチ 11:00～15:00
ディナー 18:00～21:00(L.O. 20:30)
水・土 11:00～15:00
定休日 日曜日 Less

許家邨扁食 - Taipei (Taiwan)

Some of the most magical street food carts are the ones with no name.

This cart parks every afternoon on the sidewalk of Lane 135, Section 1, Fuxing South Road, behind Zhongxiao Sogo, in front of a small wonton shop called 許家邨扁食. The shop has a sign and a permanent address. The cart has neither. To find it, you give the wonton shop’s name.

The couple working the cart have been there for more than two decades, and the people who line up know exactly what they are looking for.

What they make here is jiu cai hezi (韭菜盒子), Chinese chive pockets. The dish is Northern Chinese, often traced to Shandong, where wheat fields and garlic chives both thrive. At its homeland, it is usually pan-fried: flat, crescent, gentle. The Taipei version, by way of the 1949 wave of Nationalist soldiers and families who carried Northern-Chinese cooking south, mostly ended up deep-fried. This cart sits firmly on the deep-fried end. The pockets sit in a wide, shallow pan of shimmering oil, every stage of cooking visible at once: pale and raw next to ones slowly turning blond, next to ones already deep golden and cracked, ready to come off the heat.

The filling, prepped right next to the pan in a steel bowl the size of a small drum, is mostly green: chopped Chinese chives, a tangle of translucent glass noodles and small cubes of pressed tofu carrying soy and a little fat. The dough is rolled, filled and pleated by hand on the spot. One pair of hands wraps, the other works the pan.

Bite into one and the crust does two things at once. The bottom is thick, golden, shattered like a flat doughnut. The top is thinner and lacquer-glossy, giving way to a hot, herbal, slightly oily green tangle inside. Paid with a pair of coins. Eaten standing on the sidewalk in mid-afternoon light, half a pocket in each hand, watching a stroller go past and the line behind you reset.

The cart leaves no trace when it packs up. The wonton shop behind it stays open as it always has, indifferent to the address it accidentally became.

(Versão em Português nos comentários) Less

Everything we had at @sushi.shunji by Shunji Hashiba - a long time protege of revered sushi chef Takashi Saito:

Wakame
Deep-fried Fugu
Ankimo with Fugu Skin
Hokkigai & Tsubugai
Grilled Tuna Cheek
Sumi Ika
Tai
Akagai
Hamaguri
Hokke
Murasaki Uni
Otoro
Kuruma Ebi
Akami Tsuke
Fried Shrimp Head with Kombu
Anago
Tamago
Yokan
_
Tucked away on a quiet corner in Motoazabu, the restaurant serves just 10 guests around a L-shaped wooden counter. Shunji San carefully balances tradition while carving his own path with innovation - we see inspiration from his travels in his dishes such as the ankimo with fugu skin plated in Singapore Lo Hei style. The meal started with the making of the shari, followed by an impressive parade of the day’s hokkigai and tsubugai. The tsumami featured highlights including the tsubugai and tuna cheek while the maki with the golden mountain of murasaki uni stole the show in the latter half of the omakase.
•
Sushi Shunji 鮨しゅんじ
Tokyo, Japan
#supermelJapan #supermelTokyo Less

しゃぶまる亭 肉鍋亭 別邸⁣
東心斎橋⁣
3月19日大人気の肉鍋亭.別邸が心斎橋にオープン⁣
今回は和牛サーロイン博多めんたいことろろ鍋⁣
霜降り肉が鍋一面を覆い尽くす最強ビジュアル⁣
お肉に白菜、キノコに豆腐に鶏つくねと盛沢山⁣
グツグツ煮えた鍋にたっぷり流し込む明太とろろ⁣
一見薄味かと思いきや出汁はしっかり芯あり⁣
とろみがある分旨みが口内に長く留まりコク深⁣
そこに明太ピリ辛アクセント加わりめちゃ旨い⁣
感無量サーロインは当たり前に柔らかい溶け肉⁣
1度食べたら普通の鍋が霞んじゃう最高の仕上り⁣
鍋奉行は店員さんにお任せ終始おんぶにだっこ⁣
お鍋は二人前と思えない圧巻の凄いボリューム⁣
お勧め！長いトロタクロング寿司は皆でシェア⁣
鍋が出来上がるまでの繋ぎサイドメニューも豊富⁣
一度食べればこのとろろ沼にハマること間違いなし⁣
最後の一滴まで“旨い”が続く罪作りなお鍋を是非！⁣
仕事丁寧爽やかな男性陣が一丸となって切り盛り⁣
20260329⁣
⁣
⁣
🐄本日のメニュー🐄⁣
▪️絶品和牛サーロイン⁣
博多めんたいことろろ鍋1人前3.290円⁣
▪️トロタクロング寿司⁣
▪️鶏の鉄板焼き690円⁣
▪️アボガドのお造り490円⁣
▪️選べる3種盛り合わせ890円⁣
(たこわさ、きゅうり、チャンジャ)⁣
⁣
⁡
@shabumarutei⁣
⁣
⁣
しゃぶまる亭 肉鍋亭 別邸⁣
大阪市中央区東心斎橋2-8-3 ⁣
日宝笠屋町会館 2F⁣
📞06-6282-7753⁣
営業時間 18:00～25:00 Less

とこ瀬そば
豊岡市
繊細な味わいと風情ある館内が魅力的な蕎麦処
数年前の夏に1度来店美味しかった思い出からリピ
今回も7種類のおまかせコース4.400円を注文
蕎麦は四方の山々から流れこむ良質な天然水使用
つなぎは地山で採れる自然習これが絶妙なコシ
一口啜ればコシと香りが一気に押しよせ激旨っ
ここに来たら絶対に外せないやまめの塩焼きは
ほくほくの身から立ち上る川魚ならではの香り
松葉肉は鶏の鎖骨という珍しい部位で足かと錯覚
噛むほどに昆布の様に旨みが滲み出る癖になる味
挽きたて、打ちたて、湯がきたてでの三たて製法
蕎麦は生き物と語るだけある拘りがそこかしこ
前菜から蕎麦までどの一皿をとっても抜かりなし
ずっと美味いが続く安心感抜群のお蕎麦の名店
人の良さそうな愛想の塊の様なお母さん達が切り盛り
20260303
⁡
⁡
🥢おまかせコース4.400円🥢
・並そば
・やまめの塩焼き
・松葉肉
・山菜の煮物
・さしみこんにゃく
・落花生豆腐
・四季の酢の物
⁡
⁡
とこ瀬そば
兵庫県豊岡市竹野町椒641-1
📞0796-48-0406
営業時間
月～日曜日 10:30～17:00(夜は予約制) Less

We talked about brains recently ….. Chef Manav Tuli was preparing Bheja Fry; which needed goat brains. As that was impossible to find in HK, I suggested pig brain. When Chef ultimately made the dish, my dining companion and I rushed to Leela straight from a heavy dinner— and it was worth it!

As further reward, Chef added Saoji Lamb to the “supper”. That dish was a first for me. Its flavours were heavier than expected but that didn’t lessen its deliciousness!!!!

Thanks for pampering us, chef!!!!! Less