Foodle

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【THE GRABBER hamburger pub】

神田須田町の路地裏に、英国パブの空気をまとって現れた『THE GRABBER hamburger pub』。2024年8月にオープンしたこの店を率いるのは、愛媛県出身の山本哲也氏。人形町の名店「BROZERS’」で店長を務め、東陽町「Louis Hamburger Restaurant」ではマネージャーとして立ち上げにも携わった実力派だ。名店仕込みの技術、英国パブ文化への愛情、そして故郷・愛媛の柑橘。この三つが一つのバーガーに集約されている。

その象徴が「オレンジチーズバーガー」。ハンバーガーにパイナップルを合わせる文化が「BROZERS’」にもあることを思えば、肉に果実を重ねる発想はそのキャリアの影響もあるのかもしれない。分厚いパティにチェダーチーズ、そこへ皮付きのオレンジスライスを重ねる構成は、愛媛出身の店主だからこその説得力を持つ。肉の脂の甘みを、オレンジの酸味と皮のほろ苦さがスパッと切り、チーズのコクが全体を丸くつなぐ。さらにマヨネーズベースのソースが、肉の旨味と柑橘の爽やかさをまろやかに橋渡し。意外な組み合わせに見えて、食べればむしろ必然。オレンジとソースがいい仕事をしている。

土台となるパティは、つなぎ不使用の超粗挽き。もはや挽肉というより、刻んだステーキ肉をそのまま成形したような肉感で、噛むたびに弾力と旨味が押し返してくる。バンズは表面をパリッと焼き上げ、香ばしさで全体を受け止める設計。見た目はワイルド、食べ口は計算的。肉を食べている満足感が強いのに、柑橘のおかげで後味が重くならない。

英国パブという空間で、ステーキ級の肉感をバーガーとして頬張る楽しさ。そこに愛媛の柑橘という個性を差し込むことで、記憶に残る一皿へと仕上げている。神田の路地裏で出会える、肉々しさと爽やかさを両立した一軒。バーガー好きなら、一度かぶりついておきたい。ご馳走様でした。
#THEGRABBERhamburgerpub #神田須田町 Less

Warung D’Buchu Bingin - Bali (Indonesia)

Everyone goes to Jimbaran for grilled fish on the beach. Twenty minutes away, in Bingin, it’s the same fish and none of the theatre.

Ikan bakar. Whole fish, split open, laid straight on the coals right there in front of you. What you get is smoke, salt, char on the skin, and lime.

Grilled fish is the most common thing in Indonesia and one of the hardest to do right. Getting it off the fire at the exact moment is the whole skill.

(Versão em Português nos comentários) Less

Beneath the quiet streets of Nishi-Azabu sits @tremola1215 - a modern Italian restaurant that feels like a secret cave. The soft lighting, open kitchen and counter seats create an intimate atmosphere. The menu is flexible with course and à la carte offering, allowing guests to compose their own evening from antipasti, pastas, charcoal-grilled mains, and desserts. Seasonal ingredients are emphasized with strong technique and Japanese-Italian sensibility. The thoughtfully curated wine list of over 200 labels from around the world completes the experience. A true hidden gem for those seeking a new casual Italian experience in Tokyo.

Our menu:

Karatsu Smoke Workshop’s Prosciutto and Coppa

Everyone’s Favorite Burrata Standard Caprese

Sweet Shrimp and Green Yuzu Cappellini

Chicken Wing Dumplings

Squid Ink Arrabbiata

Homemade Guanciale and Tenyu Egg Carbonara with Black Truffle

Grilled Ueda Livestock Tajima Beef

Chocolate Mousse
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Tremolare
Tokyo, Japan
#supermelJapan #supermelTokyo Less

One of my favorite desserts in the world was Chef @danielhumm’s Milk & Honey at Eleven Madison Park, and later at The NoMad. Was so excited when I saw it on the menu at Clemente Bar, but also a little apprehensive when I was told that, like the restaurant over the past few years, it had gone plant-based. Was genuinely surprised at how amazing the new version was, with notes of oat milk and plant-based honey in five different forms, including brittle, shortbread and caramel drizzle. Every bit as rich, nostalgic and addicting as the original! Less

The atmosphere is incredibly stylish. However, it also has a relaxed vibe where you don't need to feel stiff—though that might depend on who you go with!Each dish is explained in detail, and for those who enjoy alcohol, there are pairing options available. I personally tend to lose my appetite when I drink, so I hardly had any, but hearing my friend's experiences with the pairings made me want to try them, as the concept is well thought out.If you find detailed explanations about the dishes bothersome, this might not be the place for you.For the main course, you can choose both the variety and quantity, ensuring you will definitely feel full. It's the kind of dish you want to indulge in a bit more at the end. Just keep in mind that there’s dessert afterward, so save some room for that! Less

I’ve been to @homeburgbkk Homeburg in Bangkok several times now, and I’m pretty comfortable saying this is the best burger I’ve ever had.

What I love most, though, is the story behind it.

Homeburg started with its founder cooking just four burgers a night from his apartment. Two sittings. Two people at each. Mostly friends at first, while he obsessively geeked out over how to make his idea of the perfect burger.

And when I say obsessively, I mean every single detail.

The bun. The exact way it’s toasted and steamed at the same time. The weight of every ingredient. Getting the bacon precisely as crispy as he wants it. The temperature and cook on the beef. The ratios. The sauces. Constant tiny adjustments, night after night, all in pursuit of making the absolute best burger he possibly could.

Word inevitably got out. For a while there wasn’t even really a fixed price — people would come to his apartment, eat, and simply leave whatever donation they thought the experience was worth.

Eventually that tiny apartment experiment evolved into the eight-seat Homeburg counter I’ve now visited several times.

And it’s not simply a case of turning up and ordering a burger. He serves a little American-inspired tasting menu, applying exactly the same slightly obsessive philosophy to everything: his version of the perfect chicken wing, the perfect fries, and finally two burgers.

One is the OG Homeburg, his constantly refined interpretation of the classic burger.

The other changes, usually inspired by a burger maker somewhere else in the world whose work he admires, which he then studies, recreates and inevitably puts through the Homeburg lens.

There are restaurants doing infinitely more complicated food, using more luxurious ingredients and employing armies of chefs.

But there’s something incredibly satisfying about watching one person become completely obsessed with something as seemingly simple as a hamburger — then spending years tweaking every tiny detail until there’s almost nothing left to improve.

For me, Homeburg is the result.

And it’s still the best burger I’ve ever eaten. 🍔
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#Homeburg #BangkokFood #BangkokEats #BurgerLovers #BestBurger Less