Foodle

🍓𝗬𝗮𝗺𝗮’𝘀 𝗦𝘁𝗿𝗮𝘄𝗯𝗲𝗿𝗿𝘆 𝗗𝗲𝘀𝘀𝗲𝗿𝘁 𝗖𝗼𝘂𝗿𝘀𝗲
💎アシェットデセールの最高峰、「苺と冬の食材」
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈•✼

In 2024, “𝗬𝗮𝗺𝗮” stunned the culinary world by becoming the first restaurant in Japan specialising in “𝗔𝘀𝘀𝗶𝗲𝘁𝘁𝗲 𝗗𝗲𝘀𝘀𝗲𝗿𝘁” to earn a @michelinguide star🌟

The course here updates every two months, and the January-February theme, carefully curated by @kouman1, was “𝗦𝘁𝗿𝗮𝘄𝗯𝗲𝗿𝗿𝘆 & 𝗪𝗶𝗻𝘁𝗲𝗿 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀”⛄️

My highlight this season was “𝗙𝗶𝗿𝘀𝘁 𝗦𝗻𝗼𝘄,” inspired by the @netflix series 𝘍𝘪𝘳𝘴𝘵 𝘓𝘰𝘷𝘦💗 Sugar candy symbolised fresh powdery snow, paired with 𝘧𝘶𝘬𝘪𝘯𝘰𝘵𝘰 (butterbur) ice cream anticipating spring, and delicate strawberries with a hint of yuzu🍋

① ❄️"First Snow"
② 👑Seasonal Strawberries
③ 🌹Strawberry & Rose
④ 🍅Caprese
⑤, ⑥ 🍊Kanpei Orange Winter Roll
⑦, ⑧ 🥧Shrimp Quiche
⑨ 🍵Canola Flower Soup
⑩ 🍨Sesame Ice Cream
⑪ 🌰"Silk"
⑫ 🍰Petit Fours
⑬ 🥂Sparkling Strawberry
⑭ 💐Valentine’s Day Bouquet♡

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼

日本で初めてアシェットデセール（デザートコース）でミシュラン1つ星を獲得し、歴史的快挙を成し遂げたお菓子なお店「Yama」⭐️

他では味わえない異次元のデザートの数々を作り出すシェフのクリエイティブなラインアップは常に進化し続けていて、毎回感動してしまいます🥲 今回は1月・2月の「苺と冬の食材」を贅沢に使ったコースに伺いました☃️

カバー写真の「初雪」は @netflixjp のドラマ「初恋」にインスピレーションを受け、「霜柱の上にうっすらと降った雪」をイメージした絶品💘 繊細な飴細工の下には蕗の薹のアイスと苺があり、「冬の厳しい寒さと春への期待をデザートにして表現」していました🌸

① ❄️初雪
② 🍓奈良県産「古都華」
　 🍓栃木県産「とちおとめ」
　 🍓福岡県産「あまおう」
　 🍓岡山県産「BEEBERRY」 (@beeberry88)
③ 🌹苺と薔薇
④ 🍅カプレーゼ
⑤, ⑥ 🍊甘平の冬巻き
⑦, ⑧ 🥧香港キッシュ
⑨ 🍵菜の花
⑩ 🍨胡麻のアイス
⑪ 🌰絹
⑫ 🍰プティフール
　　・🍫チョコレートと落花生のロッシェ
　　・🫖ウーロン茶のマカロン
　　・🥝愛媛県産キウイのパートドフリュイ
　　・🥜カシグルミのキャラメリゼ
　　・🍓あまりん
⑬ 🥂苺のスパークリング
⑭ 💐バレンタインのブーケ♡

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆Yama · 山
🗼┆Shirokane · 白金
👩🏻‍🍳┆Assiette Dessert · アシェットデセール
🏷┆@yama.shirokane @kouman1 #yama
💰┆Strawberries & Winter Ingredients + Silk
　　 苺と冬の食材 + 絹 (¥32,800 / person)
🚉┆Hiroo · 広尾駅 (Exit 1)🚶🏽‍♀️12min
👣┆Smart Casual · スマートカジュアル
📅┆Book via @omakasejapan · 予約困難
✍️┆Food: 𝖤𝗑𝖼𝖾𝗉𝗍𝗂𝗈𝗇𝖺𝗅 · Vibe: 𝖤𝗅𝖾𝗀𝖺𝗇𝗍 · Price ¥¥¥¥¥

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_yama #tokyohalfie_shirokane #assiettedessert #アシェットデセール Less

On and on @berberepizzeria 🍕 #mostofitaly

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#sustainability #sustainablefood #organicfood #luxurytravel #tuscany #foodtravel #foodie #foodies #naturalfood #pizza #florencefood #farmtotable #naturalwine #finedining #italytour #italianfood Less

Whether fine dining or bistro cuisine, it’s always a great pleasure!
🫶❤️🙏😘

Egal ob Fine Dining oder Bistro - Küche.
Es ist immer ein großes Vergnügen!
🫶❤️🙏😘
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Gut Lärchenhof - ⭐️
Pulheim, Germany
#miguelontour #mcculinarylife #youdinner #youdie #gutlaerchenhof Less

New restaurant alert in Hong Kong! Named after the French word for a preliminary sketch, @ebauche.hk is the debut restaurant of talented young chef @ahy_antonio who was formerly the Chef de Cuisine at Écriture. Working alongside Chef Toni is pastry chef @_cyrusypy_ who is a fellow Écriture alum. Rooted in modern French technique and shaped by Asian flavors, the menu delivers highlights such as Nam Yu beef tendon beignet, shima-aji & eggplant tartelette, snow crab with beetroot & bell pepper, homemade brioche with my choy butter, and the gorgeous kabu tart with chicken liver & black truffle. Pro tip: sit at the chef’s table directly in front of the open kitchen to see all the action up close.

Ébauche offers an 8-course tasting menu at HK$1380 per person with an optional 6-glass wine pairing at HK$980.

Our menu:

Nam Yu Beef Tendon Beignet

Shima-Aji & Eggplant Tartelette

Poultry Pâte Cracker

Homemade Brioche / Mui Choi Butter

Snow Crab / Beetroot / Bell Pepper

Scallop / Tomato / Choron

Kabu / Chicken Liver / Black Truffle

Sawara / Lemon Leaf / Celtuce

Char Siu Wagyu / Carrot / Kumquat
Beef Bourguignon / Preserved Radish / Quail Egg

Duck / Cabbage / Duck Giblets
Confit Duck Leg / Scallion / WinterBamboo

Pithivier / Pigeon / Foie Gras / Pineapple

Cucumber / Green Apple / Sake

Baileys / Milk Chocolate / Cocoa Nibs

Chocolate Soufflé / Black Truffle / Vanilla

Petit Four
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Ébauche
Causeway, Hong Kong
#supermelHK #supermelCWB Less

Ramenya Shima
2022.06 lunch
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特上醤油らぁ麺
3種類の豚チャーシューも
豚と海老の雲呑も
味玉も
Premium Soy Sauce Ramen
Three types of pork chashu
Pork and shrimp wontons
Seasoned egg

炙り叉焼ごはん（卵黄入）
Grilled Char Siu Rice (with egg yolk)
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Hidden in Tokyo’s Nishi-Shinjuku neighborhood,「Ramenya Shima (らぁ麺や 嶋)」 has quickly established itself as one of the city’s most respected ramen destinations since opening in 2020. The small shop has earned widespread praise including Tabelog Bronze award.

The restaurant is led by owner-chef Hiroshi Morishima (盛島博志), a Tokyo native from Nakano who entered the ramen world after working in the food industry. He trained at the renowned「Shinasobaya (支那そばや)」, founded by legendary ramen master Minoru Sano (佐野 実), and later at「Kashiwagi (かしわぎ)」. Through this lineage, Morishima inherited the philosophy of emphasizing carefully selected ingredients and the delicate balance of soy sauce ramen.

At Ramenya Shima, that tradition is expressed through elegant bowls of shoyu ramen—clear, layered, and deeply aromatic. Often finished with several carefully prepared cuts of chashu, the ramen reflects both the precision of the Shinasobaya lineage and Morishima’s own refined approach.

In March 2026, the shop took its first step overseas with the opening of its Hong Kong branch in Causeway Bay, bringing its refined style beyond Tokyo.
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@ramenya_shima #vinfox_ramen #ramenyashima#ラーメン #ramennoodles #ramenlover Less