Foodle

I finally visited Wada Kin, a place I had wanted to go for a long time. I enjoyed the Sukiyaki Course (Take) and had the pleasure of meeting the star of the show, Matsusaka beef, while savoring the dishes in order. The staff kindly grilled the meat for us, and it melted in my mouth, enveloped in the sweetness of sugar and a secret sauce. Just one bite made me realize the difference in quality. I was able to enjoy the dining experience with an indescribable sense of happiness. Less

It has been almost 25 years since I first had Jason Atherton’s food , French in technique , British in identity, at @rowon45dubai it now relies almost entirely on the clarity of Japanese produce to complete the vision .

Your meal takes place over three rooms , the champagne lounge for snacks , the kitchen counter for the crux of the meal before finally the chefs library for petit fours . It’s a nice journey and a clever trick as you are aware that there is new physical place you will soon be transported too .

There are some amazing highlights on the plate too .
A delicious smoky A5 Wagyu and smoked eel tart is the last amuse but it is quickly expanded upon and bettered by a superb Wagyu oxtail consommé, enriched in marmite , fragrant with long pepper and given texture with pickled turnip and crisp sweetbread .

The following course lifts the standard again , raw Amaebi , deliciously sweet and paired with , tomato dashi , finger lime and salted duck egg sabayon . Every mouthful of this dish pulls you in a different direction yet great harmony is the result .

Pierre Koffman’s squid tagliatelle is reimagined with sous vide scallops , gently shredded into strips , bathed with a sake and Shiso sauce and topped with fresh off the plane Bafun Uni .

The nostalgia hit of the night delivers in spades . A jacket potato with glass like skin made from Hokkaido potato aged for 540 days , soulful and humble , it stands proud next to curls of Otoro , a quenelle of kaluga and smoked cultured cream .

Kinki grilled on the binchotan was a slightly meagre portion size which didn’t let you enjoy the lusciousness of this premium fish , a shame as the crystal dumpling and the killer Cornish/singaporean chilli crab sauce were gorgeous .

Wagyu returned for the third time at the end for a rich finale , highlighted by a beef cheek char siu taro dumpling , but I think a different source protein would have been a nice note to play .

Colston Bassett Stilton tart was a lovely cheese course , fresh and slightly neutralised for those that struggle with blue cheese .

Two desserts - malt and miso / gold pineapple and some brilliant petit fours ended an excellent meal . Less

🥈 Tabelog 4.53🥈
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A short Shinkansen ride from Tokyo sits Nihonryori Fuji — a 7-seat counter where Chef Masaki Fujioka works with the day’s best local catch from Shizuoka. He lets the freshest fish and vegetables (especially seafood from Sasue Maeda) shape the menu rather than forcing ingredients to fit a fixed plan. The cooking is clean, restrained, and focused on the natural taste of the prefecture’s sea and land.
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Three dishes that stood out:
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🦐 Azabu-ebi from Yaizu
Freshly grilled, the langoustine stayed sweet and firm, paired with a miso sauce that adds depth without covering the shellfish.
🐟 Ma-saba confit
Soft texture from the confit method, finished with a lightly sweet miso sauce.
🥣 Ebodai o-wan
A simple, clear soup where the fish is soft and the dashi is clean, letting the mild flavour of the ebodai come forward.
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The counter setup lets you watch the preparation, catch the smell of freshly shaved katsuobushi, and follow the cooking up close.
Shizuoka Station is about an hour from Tokyo, and the restaurant is a five-minute walk from the north exit. Worth planning a day trip for. Book ahead — the seven seats fill quickly.
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💵 Budget: 30,000 yen
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#日本料理#割烹#懐石料理#和食#kaiseki Less

東京市中心，竟然藏著一間森林裡的法式餐廳🌿

🔖記得收藏這篇貼文，並透過我們主頁的連結預約！

這間 日比谷パレス（Hibiya Palace） 就位在日比谷公園內，從銀座、有樂町過來只要幾分鐘，卻能一邊欣賞窗外綠意，一邊享受慢下來的午餐時光。

這次預約的是午餐 Menu degustation，從季節料理、法式濃湯，到佐渡島鮭魚主菜，每一道都結合法式手法與日本當季食材。

如果東京旅行想找一間 / Looking for a spot that is:
☑️ 有特色的餐廳 (Unique & charming)
☑️ 適合約會、紀念日 (Perfect for dates & anniversaries)
☑️ 具多語言服務：中文/英文/法文 (Multilingual service: CN/EN/FR)
☑️ 不只是吃飯，而是一段體驗 (More than a meal, an experience)

這間餐廳很推薦先收藏起來✨

📍日比谷パレス（Hibiya Palace） @hibiyapalace
🚃 霞關站 (Kasumigaseki Sta.) 步行約 2 分鐘 / 2-min walk from Kasumigaseki Sta.

#東京美食 #東京餐廳 #東京旅行 #日本旅遊 #tokyogourmet #tokyotravel Less

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【ZUND-BAR】
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神奈川県厚木市、七沢の山あいに大行列を作るラーメンの聖地『ZUND-BAR』。2001年創業、いまや国内外へ展開する「AFURI」の源流にあたる一軒。店名はラーメン作りに欠かせない「寸胴」と、バーのような空間性を掛け合わせたものだとか。山奥にありながらステンレスの光る店内は実に都会的で、自然の中にぽつんと現れるモダンな空間が特別感を演出する。大山、通称・阿夫利山の麓から湧く水をスープに用いる思想も、この場所に店を構える理由そのもの。

注文したのは「柚子らーめん」の塩。丼の中は黄金色のスープに細いストレート麺、水菜、メンマ、海苔、味玉、そして炙りチャーシュー。見た目は端正で、ラーメンというより一杯の澄んだ出汁料理のよう。口に含めば鶏の旨味、魚介の輪郭、香味野菜の余韻が順番にやってくる。塩の輪郭ははっきりしているが角は立たず、そこへ柚子の香りがしっかりと立ち上がる。爽やかな酸味とほのかな苦味まで含めて、スープの透明感を引き上げる主役級の存在感だ。

麺はしなやかな細麺で、淡麗スープをまとわせるにはちょうどいい設計。啜るたびに柚子の香りが鼻へ抜け、後味には軽やかな苦味と清涼感が残る。注文ごとに炙るチャーシューは、淡いスープの中に香ばしさと肉の存在感を落とし込む見事なアクセント。水菜の青さ、味玉のまろやかさ、海苔の磯の香りもよく、全体の完成度は高い。

『ZUND-BAR』は、後の「AFURI」へとつながる原点であり、単なる地方の人気ラーメン店ではない。都心へ広がっていったブランドの味が、もともとはこの山の水、この空気、この寸胴から始まったという事実にこそ意味がある。山奥の非日常、バーのような空間、阿夫利山の水、淡麗なスープ、柚子の香り。その全てが一杯のラーメンに収束していく。わざわざ七沢まで足を運び、並んで、あの澄んだスープをひと口飲む体験には確かな価値がある。ご馳走様でした。
#ZUNDBAR #厚木 Less

Babi Guling Bu Suci Cepaka Slingsing - Bali (Indonesia)

In Bali, babi guling is a morning food. Most of the famous places are sold out by lunch. This one doesn’t even open until noon.

Babi guling isn’t restaurant food by origin. It’s ceremonial food, cooked for temple days and family celebrations, that eventually made its way onto warung tables.

The best food in Bali is almost never where the map tells you to go. Follow for the rest of the island.

(Versão em Português nos comentários) Less