Foodle

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

Even when living in Macau I always had a piercing curiosity to visit Sazenka , so I was thrilled to be invited , thank you @chi.champagnefeast422 !! - the rare restaurant that reaches the apex of both Japanese and western rating system ( Tabelog gold and Michelin 3 Star )
Chinese cuisine yet there is a clear Japanese sensibility. Subtlety is promoted and clear flavour profiles are pin pointed .

Zucchini flower soup dumpling , the flower is the dumpling skin , the broth mild and a lovely texture from the seafood mousse .
Abalone and Shrimp with Shaoxing wine follows - the Botan ebi is only slightly tipsy rather than drunk and this allows its sweetness to shine , below likes a brunoise of shrimp “stuffing” the Awabi , this portion brings that deep oceanic flavour .
Deep Fried Ayu - the sweet fish was presented to our table still swimming at the start of the meal . It returns beautifully crisp , and both bitter and sweet flavours are allowed to shine .
Sazenka Barbecue Pork- Char siu is firm to the bite , without toughness . Marinade is not overly sweet , the smoke is the key note . A second delicious bite is served as a meatball stuffed with a liquified grape .
Sweet and Sour Pork- layers of pork belly and eggplant are essentially indistinguishable in this signature dish . The sauce leans into the acidity rather than sweetness for great balance . A rightful masterpiece .
Sudachi Citrus with Jelly fish- jellyfish salad with both sudaichi and caviar , all texture and super refreshing .
Pheasant Wonton Soup/ beautiful broth and nice density to the dumpling with the pheasant farce .
Hamo with Soy Sauce- presentation reminiscent of crystal shrimp ,the pike eel was not muddy at all .
Szechuan Chicken Wing- thick cut wing with that delicious numbness that kept on creeping .
Braised Shark Fin Soup- a taboo ingredient these days , but not in Japan . Unapologetically delicious , the collagen in the sauce was sublime , best shark fin of my life .
Seasonal okra - biggest okra I have ever seen
Sazenka Crispy Quail- huge quail as well , lovely lacquer and served exactly as the Cantonese would serve roast pigeon.
Continued in comments .. Less

Having an easily bookable sushiya in Tokyo is a gift , especially when it’s both Michelin starred and Tabelog Silver .
Creative otsumami , addictive vinegar forward Shari and a friendly jovial Taisho . Nails it

Chitoro - sweet nigiri served essentially as soon as you sit down
Kue sashimi
Fried Hamo
Egg custard , corn jelly - savoury and sweet
Awabi / crunchy rather than yielding
Unagi - crisp clean not marinated
Ayu in daikon broth
Harashimi with somen noodles and daikon

Aori Ika - with lime , deliciously giving texture
Botan ebi
Akami - initially metallic then sweet
Chutoro senaka
Otoro - acidity , some aged flavour . Delicious
KOHADA- great match with the strong Shari
Murasaki uni from Aomori - amazing aroma
Maguro and trout roe maki
Anago and cucumber maki
Aka uni - smooth with briny finish , ice cream texture Less

Really enjoyed Yoji Tokuyoshi’s Milan restaurant back in 2018 and was curious as to what his Tokyo team deliver @alterego.tokyo . The answer , a textbook neighbourhood restaurant .

À la carte options available as well as Omakase menu which is individually tailored to every table . Fun , quirky mix of classics and creativity . The all Italian wine list has plenty of gems and is worth exploring .

Highlights off the night included incredible fresh peaches , the harmony of sweet onion custard with the char of grilled corn , the perfect cuisson on all the proteins and zucchini “steak” .

Worth visiting if you want a casual yet refined break from Japanese food when in Tokyo . Less

Long time holder of Michelin ⭐️ ⭐️ , Ginza Koyju is an excellent entry point into the Kaiseki world for anyone visiting Japan . Not overly fussy , the food is clear and straight forward , service multi lingual and good natured .

Dish of the night was steamed abalone with a terrific sauce based on frozen grated abalone , the sauce has slightly more substance than a foam but still tasted light and ethereal .
Other highlights included a terrific Maguro and Murosaki uni sashimi combination, the richness of the fish , foiled the brine of the uni .
The Wagyu tenderloin was particularly clean in flavour and paired well with fig and miso . Less

Yannick Alléno is one of the super chefs of our era with 18 Michelin stars around the globe . Having previously dined at his flagship Pavillion in Paris , I would confess that I may like @stay_dubai a touch more .
The dishes are simpler , refined comfort food that is familiar and nostalgic yet interesting .

The menu starts with La Balade - a walk through a forest of vegetables all independently dressed , it’s a fun choose your own adventure beginning and it’s an apt first act in a land where Mezze is the norm .

Quenelles of scallop mousse are topped with a disc of brioche and flashed under the salamander , celeriac purée and extraction along with Maison Prunier caviar complete the dish . The scallop mousse is impeccable smooth and luscious but the combination of sweet celeriac extract and the caviar is incredible .

Anelli timbale sees a crown of pasta topped with Parmesan emulsion and buried beneath is a langoustine ragu , a great macaroni and cheese dish to say the least .

Turbot from brittany is paired with Shiso , basil and abundance of citrus . With segments , lemon caviar as well as a citrus sauce , this may be too@much of a good thing .

Loved the Wagyu Mille feuille , layers of Wagyu and mushroom are beautifully charred and that flavour paired with wilted lettuce and beetroot jus is very well matched .

Using local strawberries for the strawberry tart dessert was a nice surprise, topped with Mozzarella ice cream and a basil pesto , this dish ate as great as it looked .

The chocolate finale delivered in richness , a Meyer lemon confit gel and the Moroccan paste Amlou made of almonds and argan oil gave a lovely texture .

This restaurant has been an under the radar mainstay in Dubai , having opened in 2010 . Here’s too many more !! Less

A Hidden Gem for Warm Sake and Seasonal Washoku in Shimbashi

🔖Save this post and book through the link in our bio!

Tucked away from the busy streets of Shimbashi, Shutei Hokura offers a peaceful and sophisticated retreat for authentic Japanese cuisine.

Signature dishes include the traditional Negima Nabe (a classic tuna and Japanese leek hot pot), beautifully plated seasonal sashimi, and savory meat dishes. Each dish is carefully seasoned to bring out the natural umami of the ingredients.

To elevate your dining experience, pair your meal with their extensive selection of sake—especially the warm sake, which is a true highlight here.

With elegant counter seating and fully private rooms, it is the perfect setting for a quiet solo dinner, a romantic date, or a special anniversary celebration in Tokyo.

Shutei Hokura @shutei.hokura
📍Urban Shimbashi Bldg. B1F, 4-5-1 Shimbashi, Minato-ku, Tokyo
🚃About a 5-minute walk from Shimbashi Station (JR, Asakusa, and Ginza Lines)

Save this spot and book via the Linkin.bio @savor_japan

#TokyoFood #TokyoIzakaya #JapaneseSake #東京美食 #신바시맛집 Less

🇯🇵 Sushi Meino 🇯🇵
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3️⃣ pillars of Sushi Meino’s Culinary Philosophy
鮨 めい乃的三大料理哲學
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1️⃣ Traditional Edomae techniques + subtle innovation

The core is classic Edomae-style nigiri and preparations, but with creative touches drawn from her French training and sommelier background. Appetizers/small plates often feature unexpected pairings (herbs, spices, French-inspired elements like terrines or spring rolls with tuna and herbs). Nigiri stays more restrained, focusing on purity. She prefers fresh fish over heavy aging for vibrant, pure flavors.

2️⃣Wine (and sake) as an integral partner
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As a certified sommelier who trained in Burgundy, she places strong emphasis on pairings—especially Burgundy and Champagne that match the subtlety and seasonality of the sushi. The wine list and glassware are carefully curated to enhance the meal.

3️⃣Light, balanced, and aroma-focused seasoning
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Mei San prioritizes aroma and keeps seasoning light and balanced so the natural flavors of seasonal seafood shine through. The rice (shari) is subtle and airy (often closer to body temperature), paired delicately with the toppings (neta). The result is elegant, refreshing, and light rather than heavy—leaving diners satisfied without heaviness.
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1️⃣傳統江戶前技法 + 細膩創新
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核心是經典的江戶前風格握壽司與料理手法，同時融入她在法國受訓以及侍酒師背景所帶來的創意元素。前菜與小碟經常出現意想不到的搭配（香草、香料，以及法式靈感的元素，例如凍派或以鮪魚搭配香草的春捲）。握壽司則更為克制，著重純粹。她偏好使用新鮮魚料，而非過度熟成，以呈現明亮、純粹的風味。
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2️⃣葡萄酒（與清酒）是不可或缺的夥伴
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作為曾在勃艮第受訓的認證侍酒師，她非常重視搭配——特別是能呼應壽司細膩感與季節性的勃艮第與香檳。酒單與杯具皆經過精心挑選，以提升整體用餐體驗。
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3️⃣輕盈、平衡、以香氣為重的調味
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綿衣大將重視香氣，並保持調味輕盈且平衡，讓季節海鮮的天然風味得以展現。醋飯（shari）細緻輕盈（通常接近體溫），與壽司料（neta）溫柔搭配。
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🏢: THE V-CITY Azabujuban PLACE 6F, 1-6-3 Azabujuban , Minato-ku, Tokyo
⚖️: 50,000 yen
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#omakase#sushi#tokyo#roppongi#japanesefood Less