Foodle

Experience @cebomadrid ✨

- Teardrop Peas & Sea Urchin -
- Squid & Iberian Rancid -
- Red shrimp from Palamós & Orza vas butter -
- Alfonsino fish & Spinach bulb -
- Lamb sweetbread & Brussel sprouts -
- Caneton duck & Morels -
- Wild strawberries & Vanilla -
- Cocoa of origin & Tigernut -

Located @hotel_urban created by @javisanz_canitas & @juansahu_canitas 🙏 Less

Recommended bowl: Rich tonkotsu-gyokai

Rich tonkotsu-gyokai soup is served bubbling hot in an iron pot. Dipping noodles are house-made. Run by master Kurumiya-san, whose father-in-law, Karoku-san, first introduced him to the tsukemen world. Karoku-san started by training at the legendary Maruchō in Ogikubo, Tokyo, before going on to open his own shop called Maruka in 1969. Moving forward several decades, Karoku-san was able to get his son-in-law an apprenticeship at a branch of Maruchō in Sakado, Saitama. Kurumiya-san would then go on to open Tsukemen Maruwa in Haruta, Nagoya, in the space previously occupied by his family's rice shop. Now one of the top ranked tsukemen slurps in Nagoya. Open since 2007. Less

Regenerative cuisine @sanbrite_official ✨

- Beetroot, horseradish, turnip, beurre blanc -
- Goat, trout cream, seaweed, wild garlic -
- Scarpetta, lovage puff pastry, vegetable reduction -
- Celeriac, dumpling, roots broth, hazelnut -
- Venison, burnt onion, eggnog, raspberry, bay leaf -
- 4 years beef steak, potatoes -
- Cheese cellar experience -
- Cheesecake, blue cheese, pumpkin, butter crumble -

Absolutely Foodtastic Experience by @rikigaspari & @ludorubbini 🙏 🏔️

A must visit for everyone! 💚 Less

Obana-san was one of the earliest supporters of Yamayuki as a line-caught tuna wholesaler and thus (supposedly) has preferred access for maguro. He usually favors smaller-size tuna and only ages a couple of days at most. On all of my visits, cuts from two different fish, usually from different landing points have been served. The only change I've noticed over the years is that the "chu-maki" made from the tender tuna scrapings appears now as an appetizer rather than a finale. Less

Chefs table experience @emirestaurantemadrid ✨

- Foie, morels, gochugaru, lobster -
- Besugo, white kimchi, squid, iberico -
- Venison, kohlrabi, lobster curry -
- Makgeolli, pine, apple -
- Boletus, seaweed caramel, walnut, matcha -

Foodtastic Experience by @rubenmosquero 🙏

Perfectly paired by @m.a.millan 🥂 Less

Recommended bowl: Kuroki roots

Shio based soup contains chicken and gyokai with no MSG. Ramen and tsukemen both available. Noodles are house-made with flecks of whole wheat, with options for thin noodles and temomi style noodles. Toppings include ajitama, pork chashu, negi, roasted tomato and wontons. Master Wakebe-san trained at the famous Tokyo shop Kuroki in Akihabara. Men Kīro open since July 29, 2020. Less