Foodle

I finally visited my long-awaited destination, Casa del Cibo in Hachinohe, Aomori Prefecture. Since it was close to my accommodation, I took a taxi and enjoyed a meal with wine pairings. It was incredibly reasonable and matched perfectly with the dishes, making it an excellent choice. First, I was surprised by the four types of pasta. Each had a unique presentation, and the homemade noodles paired wonderfully with the sauces. The generous use of sea urchin, abalone, horse meat, and lamb was delightful. The ingredients were sourced from local areas like Towada and Hirono, providing an experience that you simply can't find in Tokyo. The owner-chef, Ryohei Ikemi, was very friendly, making the dining experience even more enjoyable. I left with a desire to return next month, feeling a bit greedy. Less

ビッグジョー⁣
藤井寺⁣
半年ぶりここのバーグ愛を再確認大好きなお店⁣
今回もハンバーグ400g 4.000円を注文⁣
メニューを開く必要すらないお馴染みの一択⁣
四捨五入したらほぼ生、焼き加減は迷わずレア⁣
血が滴る一瞬たじろぐ攻めた赤み具合が大好き⁣
ソースは一杯では足らずもちろんのオカワリ⁣
白米にワンバンツーバンと肉汁ソースを纏わせ⁣
塗布飯これだけでも主役になれる最強のご馳走⁣
バターをたっぷり吸い込む蒸しじゃがも名脇役⁣
そして毎度寸分違わぬミネストローネも👍⁣
過言ではないここのハンバーグは飲みもの⁣
美味すぎる誰が何と言おうと私のバーグNO.1⁣
10代から通い続けこれからも人生に欠かせない⁣
走馬灯にもしっかり登場する大好物のお店⁣
煙もくもくが羨ましい熟練の焼き師が切り盛り⁣
20260808⁣
⁣
⁣
🍴ハンバーグ400g 4.000円🍴⁣
⁣
⁣
ビッグ・ジョー藤井寺店⁣
大阪府藤井寺市野中2-66⁣
📞072-939-1700⁣
営業時間⁣
ランチ 11:00~14:00⁣
ディナー 17:00〜22:00⁣
定休日 年末年始 Less

Back at @restaurant_klinker in Hamburg after a rather long absence — and quite a lot has changed. Dinner yesterday was very tasty, built around enjoyable bold flavors. The wine list, meanwhile, has improved so much that it was what lured me back in the first place. Just please don’t drink it dry before I return.

In the pictures:

- Chicken, peas, chanterelles, morels
- Beans, lovage, cherry
- Tomato, black garlic, shiso, tomatillo
- Fennel, vegetarian rouille, basil, pepper Less

I heard that reservations here take a year to get, but I was lucky enough to see an opening on Instagram Stories and managed to book a table! ✨I opted for the omakase course and added Yukhoe, liver, and grilled shabu-shabu.The quality of the meat was exceptionally high, offering a taste that you simply can't find at regular yakiniku restaurants! Each dish is served in small portions, but there are many varieties, which makes for an incredibly satisfying experience when you finish.I hope to be able to make another reservation next time! ⭐️ Less

特製醤油らーめん / Tokusei Shoyu Ramen / Ramentei Hinari-ryūō — Ōmori, Tokyo

Soup contains vegetables, Shingen chicken and Iwachu pork. The tare is made using a shoyu blend, heated in the store. Noodles are house-made in the space formerly occupied by Made in Heaven (now closed and rebranded) and delivered daily. Noodles contain two varieties of domestic wheat including a small amount of Mochihime brand flour. The tokusei comes with multiple styles of chashu including both chicken and pork, ajitama, negi, menma, nori and wontons. Only Pi water is used at the shop. No MSG.

Opened in the former location of Menya Benkei. This is the fourth shop and brand in the Chūka Soba Waka TOKYO group. Nine seats. Open since September 14th, 2022. Less

I made a reservation for noon on Sunday.I ordered the Omakase course for JPY 30,000.The highlight was the steamed broad beans and sea urchin in a yuri root monaka. The bitterness of the yuri root accentuated the sweetness of the sea urchin, and the contrast between the fluffy and sticky textures was intriguing.The steamed abalone was particularly impressive. After the aroma of the dashi jelly spread, the umami of the abalone continued to burst with every bite. The saltiness of the caviar added a nice accent, sharpening the flavor profile. The accompanying miso-marinated tofu had a richness akin to cheese, and the abalone liver was also very rich.The sashimi of the flathead was chewy yet had a good bite. The sweetfish, bamboo shoots, and wakame soup had an exquisite crispy skin on the sweetfish, and the thickness of the wakame left a lasting impression. Even the leaf sushi with sandfish and karasumi was flawless.The most shocking dish of the day was the grilled Ise lobster head.Grilled over charcoal right in front of me, the anticipation built as I watched the lobster curl up. And above all, it was incredibly delicious. The perfect rare doneness created a delightful bounce and the sensation of the lobster fibers breaking apart was pleasing. The pairing with the lobster miso sauce was outstanding, making it a dish I could eat forever.After the bamboo shoots and squid with kinome, the young tomato, and the flathead soup, we moved on to the rice.This rice was also wonderful. The first bowl was cooked al dente, allowing me to fully appreciate the contours and sweetness of the rice grains. The pickles and anago were delicious, but the karasumi and tiny fish were particularly memorable. The saltiness of the karasumi enhanced the sweetness of the rice, and the aroma of the sansho pepper was a nice accent. I enjoyed four bowls due to its incredible taste.The dessert mango juice was so rich that it felt like drinking pure mango. The kuzukiri had a chewy texture that paired well with the black syrup, and even the final matcha was fragrant and flavorful.I realized at this restaurant that high-quality ingredients like abalone and Ise lobster are not just delicious on their own, but they have a very high potential for flavor when properly enhanced.The skill in bringing out the potential of the ingredients was truly overwhelming. Less

Shokudou acaInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your likes, follows, and saving the restaurant.I revisited "Shokudou aca," a recipient of the Tabelog Award 2026 BRONZE and a prestigious restaurant designation. This lively team at Shokudou aca provided attentive service and smiles, making for a delightful dining experience.Here are the dishes we enjoyed that day, along with some thoughts:"Tomato Gazpacho and Soba" The combination of icy cold gazpacho and soba is intriguing. The acidity and sweetness are perfectly balanced."Spanish Jamón" This jamón is delicious in a way that is hard to find elsewhere. I could eat it endlessly! (laughs)"Grilled Biwa Trout" The trout is grilled rare, with a crispy skin. It’s topped with vegetables marinated in sherry vinegar. It’s delicious on its own, but even better when enjoyed with the vegetables."Swordfish Bocadillo" A Spanish-style sandwich made with fried swordfish and tartar sauce. It’s reminiscent of a Filet-O-Fish... the homemade tartar is delightful!"Eggplant Ajoblanco" Fried eggplant served cold, drizzled with a rich ajoblanco sauce made from garlic and peanuts."Freshly Baked Bread and Smoked Butter" The smoky aroma enhances the flavor. I enjoyed dipping it in ajoblanco for a change of taste."Alitas de Pollo" Crispy chicken wings coated in paprika powder. The slight spiciness is addictive."Fried Young Sweetfish Escabeche" Fried sweetfish topped with vegetables marinated in sherry vinegar and citrus, along with shredded apple. Escabeche is the root of nanban-zuke, making this dish reminiscent of sweetfish nanban-zuke."Omi Beef Sirloin Cap and Piquillo" Incredibly tender sirloin cap cooked rare. Piquillo peppers are sweet red peppers from Spain."Hamo Caldoso" A rich caldoso with a flavorful clam broth."Octopus Paella" Large chunks of octopus and a hint of garlic create a wonderful flavor."Goat Milk Ice Cream and Crema Catalana" "Herbal Tea" I had a truly enjoyable time. I definitely want to visit again. It was a great meal! Less

On the last day in Wakayama, I had lunch at "hotel de yoshino" located on the 12th floor of the Kenmin Exchange Plaza Wakayama Big Ai.The location offers a wonderful view of the Wakayama cityscape.This time, I opted for the lunch course "MENU SAISON" priced at JPY 9,680.The course included an amuse-bouche, soup, appetizer, fish dish, meat dish, dessert, coffee, and petit fours.I enjoyed the beautifully presented and delicious dishes, along with attentive service.It was a great meal! Less

I was finally able to visit this place I had been longing to try, possibly due to cancellations from the typhoon. I spent JPY 63,000 on three drinks. Every dish was something I had never tasted before, and it was a rare experience to understand what the pinnacle of Japanese cuisine truly is. The rice dishes were incredibly delicious as well. The facilities and service were outstanding, but if I were to visit regularly or invite someone, I would wish the prices were about JPY 5,000 lower. Therefore, I rated it a bit lower at 4.2 instead of the current 4.34. Less