Foodle

A hidden gem located underground in Nishitenma, this restaurant serves classic Japanese cuisine.They offer a course menu that changes monthly.While it may lack flashiness or surprises, they skillfully use seasonal ingredients in a well-balanced manner, leaving everyone thinking, "That was delicious" once the meal is finished.This is a reliable choice for business meetings or gatherings. Less

特製 醤油 中華そば / Tokusei Shoyu Chūka Soba / Chūka Soba Hashimoto — Ningyocho, Tokyo

Tori chintan soup uses chicken carcasses, niboshi and kombu, finished with chicken oil. Thin straight low hydration noodles are by Shinjuku Daruma Seimen. Ajitama, pork belly chashu, chicken, menma, aona, negi and nori. Niku-meshi on the side.

The concept at Chūka Soba Hashimoto is to enjoy noodles and soup together, with toppings served separately. Opened by the founder of Yakitori Torishō, a chicken skewer restaurant based in Ueno. The space here was previously operated as a branch of Torishō, before being converted to a ramen shop. 11 seats. Open since November 28th, 2022. Less

⭐️🇹🇭🇨🇳 G.O.A.T. ร้านอาหารไทย-จีนของเชฟแทน @parkornnn เจ้าของ 1 MICHELIN Star และ MICHELIN Green Star ที่เพิ่งปรับคอนเซปต์ใหม่ จากการหยิบวัตถุดิบในแต่ละจังหวัดมาเล่า สู่การเล่าเรื่องผ่าน “ระบบนิเวศ” ตั้งแต่ลุ่มแม่น้ำ ที่ราบสูง ภูเขา ไปจนถึงทะเล แล้วเอามาผูกกับวัฒนธรรมไทย-จีนได้อย่างน่าสนใจ

ที่ชอบคือที่นี่ใช้วัตถุดิบไทย 100% ไม่มีการนำเข้าเลย รวมถึงผักสวนครัวที่ปลูกเอง และถึงจะนิยามตัวเองว่าเป็นอาหารไทย แต่ด้วยพื้นเพความเป็นไทย-จีนของเชฟ ทำให้รสชาติของแต่ละจานมีความยูนีคมากๆ ไม่เหมือนร้านอื่นที่เคยกิน

มื้อนี้รู้สึกว้าวตั้งแต่ Welcome Drink เลย ทางร้านเสิร์ฟน้ำฝรั่งมาในลูกฝรั่งทั้งลูก ดื่มหมดแล้วกินเนื้อฝรั่งต่อได้เลย เป็นกิมมิกเล็กๆที่ประทับใจมาก

กุ้งแม่น้ำตาปี ก้านบัว ดอกบัว ใช้ทุกส่วนของทั้งกุ้งและบัวได้อย่างน่าสนใจ ส่วน Surf & Turf ของที่นี่ก็ไม่เหมือนที่อื่น เป็นการเอาคอนเซปต์มาปรับใหม่จนอยากให้ไปลองแล้วเซอร์ไพรส์เอง 🤫

อีกจานที่ชอบคือ แกงปู ท็อปมาด้วยครัมเบิ้ลไข่ปู กินกับบัน ได้กลิ่นอาย Thai-Chinese ชัดๆ จากวัตถุดิบฝั่งทะเลอ่าวไทย ส่วน เก๋าดอกแดงเอจ 6 วัน เสิร์ฟกับ Condiments ต่างๆ ให้ฟีลเหมือนกินข้าวต้มกุ๊ย มีซุปผักกาดดองให้เติมลงในข้าวด้วย

แต่จานที่ชอบที่สุดยังคงขอยกให้กับ ซุปแฮมยูนนาน ที่ได้แรงบันดาลใจจากแม่ฮ่องสอน เสิร์ฟคู่ไข่เป็ดดองและเห็ด หน้าตาธรรมดามาก แต่รสชาติคือโคตรดี เป็นจานที่อยากขอร้องเชฟเลยว่า อย่าเอาออกจากเมนูเด็ดขาดเลยนะ 🥹

ปิดท้ายด้วย พุดดิ้งนมควาย ที่ใช้น้ำขิงคั้นสดๆ เทนมควายร้อนลงไปจนจับตัวเป็นพุดดิ้ง ท็อปด้วยน้ำผึ้ง เนื้อเนียนละมุน และเป็นของหวานที่ติดใจมาก

โดยรวม G.O.A.T. เป็นร้านที่รู้สึกได้เลยว่า เชฟไม่ได้แค่ทำอาหาร แต่กำลังเล่าเรื่องของวัตถุดิบ พื้นที่ และวัฒนธรรมผ่านอาหาร และนี่แหละที่ทำให้ที่นี่ ต่างจากร้านอื่นจริงๆ

ปล. มีที่จอดรถหน้าร้าน

฿5,200++ 12 Courses
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📍@goat.bangkok - เอกมัย 10
#orn_bellyjourney #orn_finedine #orn_goat #orn_thai #orn_michelinstar Less

A visit to @bluehoundbarbecue, just across the NC line in Dillard, GA, has been on my to-do list for far too long, but no more! @pitmasterkylebryner is hard at work creating a distinctive Appalachian-style barbecue, and it starts with bang-up brisket and beef cheeks from just up the road at @brasstownbeef. The platters get a distinctive mountain spin with sides like Appalachian soup beans (delicious!), buttermilk slaw, and complementary chow chow.

They’re putting the smoke in the Smokey Mountains with some good real wood-cooking these days.

#bbq #eatbbq #gabbq #mountaincue #fooddrinktravel Less

This was my first visit to HATSUNEZUSHI. I started with rice cooked in a traditional earthen pot, and spent nearly two hours enjoying my meal. Although the sushi was prepared by a young chef, I couldn't discern the differences in craftsmanship, but I truly appreciated being able to enjoy sushi from a famous restaurant at this price.◎ Sea Bream Roe ◎ Tuna Akami: The red meat and rice melt perfectly in your mouth. The sushi was expertly prepared. 〇 Tuna Chutoro 〇 Tuna Tataki: Served with Iburi Gakko △ Kohada 〇 Aori Ika: Has a pleasantly sticky sweetness. △ Kue: A high-end ingredient, but the combination with yuzu pepper felt a bit off for sushi. ◎ Clam: Steamed in sake rather than served with a sauce, which allows for a better appreciation of the clam's flavor. ◎ Horse Mackerel: Following the red meat, this was also expertly prepared. The fish and rice melt nicely in your mouth. △ Crab: Snow Crab. Delicious, but it could be enjoyed in other forms besides sushi. 〇 Bonito △ Sea Urchin: Generous portion, satisfying, but had a slight off-flavor. 〇 Anago: Not fluffy, but crispy in texture, allowing for the natural flavor of the anago to shine. 〇 Rolls 〇 Fish Soup 〇 Dessert Less

Maki Tori Shin KobeInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for visiting. We would appreciate your likes, follows, and saving our restaurant.I revisited Maki Tori Shin Kobe, a recipient of the Tabelog Award 2026 Silver and recognized as one of the top 100 restaurants.This is a well-known establishment specializing in yakitori and a variety of dishes using wood-fired cooking. One of their most popular items is the fragrant soboro rice served at the end of the meal, which is a signature dish.Here are the dishes I enjoyed that day, along with some thoughts:This was my first visit since Chef Furukawa took over, and I was impressed by the quality of the food, service, and overall operation. I had a wonderful time. Thank you!- Akita Prefecture Takahata Hinai Chicken Thigh - Kosaka Chicken White Liver Served with sesame oil and salt from Kikaijima.- Kosaka Chicken Grilled Thigh with Kujo Green Onion - Kosaka Chicken Sasa-mi Kombu-shime with Okra, Cucumber, and Okahijiki Vinegar Salad, and Myoga - Akita Prefecture Takahata Hinai Chicken Gizzard and Engawa Engawa is sandwiched between the gizzards.- Shizuoka Prefecture Hasegawa Farm Jumbo Mushrooms Wood-fired with Chicken Breast Dashi - Kosaka Chicken Chicken Shumai Soup Made with Rishiri Kombu for a rich flavor.- Akita Prefecture Takahata Hinai Chicken Liver So tender and juicy.- Pickled Daikon as a palate cleanser - Akita Prefecture Takahata Hinai Chicken Hanging Tender with Mountain Wasabi - Fermented Tomato Kuzu Somen with Micro Basil Served cold, with a refreshing balance of acidity and sweetness.- Akita Prefecture Takahata Hinai Chicken Calf with Zucchini and Salsa Sauce - Wood-fired Toast with Chicken Breast Rillettes - Obi and Kamo Eggplant with Sori Kamo eggplant is sandwiched between Obi and Sori.- Akita Prefecture Takahata Hinai Chicken Chicken Wing Negima with Fresh Pepper Paste - Osmanthus Granita with White Peach and Elderflower - Smoked Pickles - Chicken Dashi Red Miso Soup - Wood-fired Chicken Soboro Rice - Wood-fired Chicken Soboro Rice with Corn - Oriental Beauty Tea - Okayama Prefecture Shine Muscat Candy, Shimane Prefecture Kamikou Candy - Homemade Smoked Caramel I had a truly enjoyable time and would love to visit again. It was a great meal! Less

I visited "kitchen Toshiki," which has been selected as one of the "Top 100 Western Restaurants in the East 2025" on Tabelog.I ordered the Weekday Limited Western Cuisine Set for JPY 3,800.- Special Black Wagyu Hamburg Steak - Ultimate Black Wagyu Beef Stew - Signature King Crab Cream Croquette - Marinated Cabbage Salad - Served with warm vegetables, rice or bread.The hamburg steak had a beautifully charred exterior and was fluffy on the inside. You could really taste the rich flavor of the meat, and it paired wonderfully with the demi-glace sauce.The king crab cream croquette had a crispy coating, while the inside was smooth and fluffy, allowing me to enjoy the rich flavor of the crab.The beef stew was rich and flavorful without being too heavy, and the meat was so tender that it fell apart with just a spoon.This set allows you to enjoy popular Western dishes all at once—hamburg steak, crab cream croquette, and beef stew—making it a delightful choice for those who want to try a bit of everything.I highly recommend this restaurant for a day when you want to indulge in some luxurious Western cuisine in Nagoya. Less

Yes to the Coolinary menu at @gautreausrestaurant and of course yes to the wine pairing.

If you’ve not yet tried the new-era Gautreau’s, with its classic look and increasingly contemporary and original menu, this summer special is a screaming good deal through August and September (they’re extending Coolinary an extra month).

Two courses with lots of choices, and each with a glass of wine.

Per usual, we added on so:

Martinis to end the day and start the meal

Grilled oysters with Herbsaint butter and bacon

Lobster crepe from the regular (non Coolinary) menu, in a bisque with deep shellfish stock flavor as the sauce

Blue crab toast with two sauces - spicy sambar and cool chutney

Five-bean chaat with caviar and flamin’ hot crisps

Not pictured but don’t miss the corn and truffle soup

Lamb sausage maque choux with gorgeous sweet summer corn with a cloud of garlic emulsion over the top

Yellowfin tuna au poivre with a tempest of shoestring potatoes

Dessert isn’t part of the Coolinary list, but we tried an off menu dish the kitchen is workshopping — black sesame ice cream sandwich, fudgy-dense and not too sweet. Less

I’ve known @Lucas.Sin for almost a decade, and it’s been really special watching his journey over the years.

From cooking at a fast casual spot in Greenwich Village to introducing Cantonese cuisine to a much wider audience on YouTube, it’s been exciting to watch him continue to grow while staying true to the food and stories that inspire him. His latest project, @lokkee.nyc .nyc, is a Cha Chaan Teng pop-up currently taking over M Star in Manhattan’s Chinatown.

For anyone unfamiliar, Cha Chaan Tengs are Hong Kong-style cafés that blend Chinese and Western influences into comforting, everyday dishes. There’s something nostalgic about the experience, and it was a fun way to spend an evening in Chinatown.

Congratulations, Lucas, on another exciting chapter. If you’re curious about Hong Kong café culture, Lokkee is running as a limited-time pop-up in Chinatown.

Swipe through for a look at everything we tried.

📍 19 Division St, NYC

#lokkee #chachaanteng #chinesediner #chinatownmanhattan lucassin

M Star Cheung Fun

Borscht & barley soup

Wood ear salad

Shrimp stuffed chicken

Typhoon shelter crab fat noodle

Salt and pepper trio

Yin Yang fried rice

White curry pork chop

Water spinach and coconut

Almond tofu

Horlicks French Toast

Lucas Sin

M Star Care

Be respectful Less

Appetizer: Tomato and Onion Soup - Delicious! Cabbage and Japanese Radish Salad - A nice palate cleanser - Delicious! Tataki with Salt, Ponzu, and Ginger - The skin is crispy, while the meat is tender and juicy - Absolutely delicious! Skewers: Chicken Breast - Juicy and fluffy - Extremely delicious! Heart - Plump and juicy - Very delicious! Neck - Plump and juicy - Super delicious! Gizzard - Crispy and juicy with a nice aroma - Delicious! A slight odor. Liver with sliced Kumquat - The liver has a bit of an odor, and the kumquat is just average. Shiso Leaf Tsukune - The aroma of shiso is delightful - Delicious! Thigh Meat - Tender and juicy - Incredibly delicious! Duck Mince - Chewy and juicy with a rich aroma - Extremely delicious! Sasami with Ume Paste and Shiso - Tender and juicy - Very delicious! Yagen Soft Cartilage - Crunchy and juicy - Super delicious! Senshu Onion Steak - Sweet and tender - Extremely delicious! Bonjiri - Aromatic and fatty - Very delicious! Duck Breast with Black Pepper Sauce - Juicy and incredibly delicious! Negima - Extremely delicious! Chicken Soup Chazuke - The soup is incredibly delicious, a bundle of nourishment. With this many skewers and a free-flowing drink option, I had a very satisfying lunch! Less