Foodle

味享 MITAKA

🥰香住の松葉蟹を1人1,5杯使ったスペシャル蟹コース貸切会～🤩

#味享
#mitaka
#京味
#kyoaji
#予約困難
予約困難店
食べログ
食べログシルバー
食べログアワード
ゴエミヨ
ミシュラン
michelin
米其林 米芝蓮
미슐랭 Less

Signature #4: amaebi chopped into a paste. The impact is like a traditional oboro prep where shrimp is preserved with sugar in a paste-like format. That item is rarely served at modern sushiya these days, since it is super cloying and also not a great way to showcase luxury ingredients. Here, that concept is reimagined with the only sugar being the natural flavors of the sweet shrimp, amplified by the surface area being maximized through chopping. This appears nearly at the end of the meal alongside a sequence of "sweet" items - uni, anago, and tamago. Less

A brilliant meal at 2* @logy.tw in Taipei at its new location! I had a superb meal at Logy 2 years ago so I definitely wanted to revisit the restaurant on this trip. Originally from Hokkaido, Chef @ryogotahara_logy had trained in Italy and worked at Tokyo’s Florilege as sous chef before launching Logy in 2018. The restaurant moved to its new location last year, and it is bigger and better with high ceiling and tables instead of counter seats. Using local seasonal ingredients, the menu celebrates the diversity of Asia while staying true to its Japanese and Taiwanese heritage. Flavors were complex and highly sophisticated - highlights included the crab & mango tart with Shaoxing wine, abalone with apricot kernel & gamtae (inspired by the classic pig’s stomach soup with pepper), lamb with mala spiced sauce made from 18 spices, and the signature crispy eel with chocolate & green Sichuan pepper. The meal was complemented with the excellent wine pairing by Asia’s Best Sommelier @lu__kevin_ms and the non-alcoholic pairing designed by Chef Ryogo himself. Thank you for the wonderful birthday celebration!

Our menu:

Soymilk / Lactic acid / Pine nut
Bottarga / Scallop / Butternut
Sea urchins / Hijiki / Cannelé
Crab / Mango / Shaoxing wine
Abalone / Apricot kernel / Gamtae
Mackerel / Bamboo shoot / Blue cheese
Eel / Chocolate / Green sichuan pepper
Lamb / Mala-Spiced sauce / Taiwanese tea rice
Pear / Jasmine / Marigold
Buckwheat / Lily bulb / Olive oil
Sweets
•
2*, Logy
Taipei, Taiwan
#supermelTW Less

Menya Itto
2017.11
.
.
.
In Tokyo’s crowded ramen scene,「Menya Itto」has become a destination many ramen enthusiasts consider essential. Located in Shin-Koiwa, the shop has earned national acclaim since opening in 2010 and consistently ranks among the top ramen restaurants on Tabelog and it was ranked No.1 when I paid this visit.

Founder-chef Yukihiko Sakamoto (坂本幸彦) brings an unusual background to ramen, having first trained in French cuisine before dedicating himself fully to noodles and broth. His approach emphasizes balance and structure, combining chicken and seafood to create a rich yet refined flavor profile.

「Menya Itto」is especially celebrated for its tsukemen, where noodles and soup are served separately. Thick, springy noodles are dipped into a concentrated broth built from chicken and layered seafood umami. The style allows diners to control each bite—coating the noodles in the broth while preserving their texture—creating a richer, more focused flavor experience than traditional ramen.

What began as a single shop in Tokyo has since expanded internationally, with locations in cities such as Bangkok, Hong Kong and Vancouver, introducing「Menya Itto」’s tsukemen to a growing global audience.
.
.
.
@menyaitto #vinfox_ramen #menyaitto #ラーメン #ramennoodles #ramenlover Less

A la carte @saddlemadrid ✨

- Tear drop peas, baby squid, garlic velouté -
- Smoked eel, iberian ham, chard stems -
- Grouper belly, bilbao style, vegetables -
- Sweetbread dijonaise, mustard, sunchoke, capers -
- Winter Vacherin -
- Whiskey Tart -

Delicious experience by @laya.pablo 🙏

Great hospitality and nicely paired by @iramirezhospitality & @patrickfonsek 🥂 Less

Another visit to @kol.restaurant in London. Definitely one of my favourite Mexican restaurants in Europe. What Santiago Lastra has built here is seriously impressive — a restaurant with deep Mexican soul, filtered through British produce (mostly) and seasonality in a way that feels original rather than contrived.
This isn’t a gimmick restaurant.
It’s thoughtful, confident and full of identity. There’s precision here, of course, but also warmth. Real flavour. Real personality. The kind of meal that is truly memorable
.
Michelin Guide - ⭐️
Best Chef Awards - 🔪🔪🔪
W50B - 49 (2025)
La Liste - 86.5
OAD - 82 (2025)
.
#Achefabroad #AchefabroadTours #KOL #KOLLondon #SantiagoLastra Less