Foodle

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【上諏訪 芦澤】
信州・諏訪の静かな街に、土地の空気をそのまま料理に映したような一軒、『上諏訪 芦澤』。2024年12月17日の開業、店主・芦澤修平氏は新宿御苑前「御苑前 せお」、修善寺「あさば」、銀座「井雪」の順に研鑽を積み、故郷である諏訪の地で独立した料理人だ。実家は、みそ天丼で知られる「徳八」という背景もあり、食の世界はきっと幼い頃から身近なものだったのだろう。カウンターのみの小さな空間に流れるのは、肩肘を張らせる緊張感ではなく、地元の恵みを丁寧にすくい上げる穏やかな空気。

料理の軸は、シンプルな作りと地場の魅力の切り抜き。魚は金沢、沼津、豊洲から届く。海なし県として魚に不利な見方もあるが、芦澤氏には「あさば」時代に関係を作った沼津があり、距離的には金沢や豊洲も、今の時代なら朝締めが届く範囲にある。考えてみれば、諏訪という中間地点はむしろ有利ですらあるのかもしれない。そこに信州の山菜や野菜を合わせていくことで、海の旨味と山の香りが自然に交差する。山菜の苦味、出汁の余韻、味噌の土地感が、料理全体に諏訪らしい輪郭を与えている。

始まりは「山菜と蛍烏賊の飯蒸し」。お凌ぎ的な一品だが、これがいい。もち米の柔らかな甘みに蛍烏賊の肝の旨味がじんわりと染み込み、山菜のほろ苦さが春の輪郭を描く。

続く「鴨、蕨、蕗」は、この日の印象に強く残る一皿。合鴨はしっとりと火が入り、噛むほどに肉の旨味が広がる。そこへ蕨のぬめり、蕗のお浸しの清涼感、そして出汁の穏やかな旨味。鴨の力強さを山菜が受け止め、出汁が全体を静かにつないでいく。普通にうまい。

「天ぷら」はすべて地物。たらの芽、こしあぶら、葉独活、モロッコインゲン、新生姜。衣は軽く、噛めばサクッと香りが弾ける。山菜の苦味や青い香 Less

Warung Nasi Ayam Ibu Oki - Bali (Indonesia)

This is what Bali actually eats for lunch.

Nasi ayam. One plate, built in about fifteen seconds. Rice, chicken, a spoon of chili gravy, lawar, sate lilit, fried peanuts on top. Every element hits a different note, and you’re supposed to mix all of it together before the first bite.

Go at lunch and you’ll be eating next to locals on their break.

Cheap food in Bali isn’t the compromise. It’s the point. Save this one.
(Versão em Português nos comentários) Less

Trying the new summer menu at @aventure_amoy in Xiamen - one of the city’s most distinctive fine dining restaurants with a playful interpretation of Fujian and Sichuan flavors. Originally from Sichuan and now living in Xiamen, Chef @esther_aventure sets out to present the cuisines of her hometowns in a bold and avant-garde way. Standouts from this season included the Pine Oyster Roll with a shiny star (a prediction perhaps?), Aged Radish Chawanmushi served in a beautiful ceramic vessel, Maltose-sweet Skin Pigeon, Sea Chocolate presented as a gorgeous pearl, and the most intriguing Buddha Jump Panna Cotta dessert! Don’t miss the thoughtful tea pairing by tea sommelier Rita Ye - a fantastic showcase of tea’s versatility throughout the meal.

Our menu:

Blood Cockle Tart
Pine Oyster Roll
Rhizoma Pork Brain Soup
Pinna Scallop Carpaccio
Aged Radish Chawanmushi
Shacha Noodles
Madeira Vinasse Cured Eel
Sichuan Spiced Scampi
Maltose-sweet Skin Pigeon
Balang Fish Bo-bià
Orchid Wampi Granita
Mapo-Tofu
Sea Chocolate
Buddha Jump Panna Cotta
Chengdu Noodles Montbianc
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Aventure
Xiamen, China
#supermelChina #supermelXM Less

Smithereens
2026.02 & 06 dinners
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Lobster roll
Bay scallops from Rhode Island, citrus, fresh wasabi
Amberjack with green blueberries and citrus
Fluke with celtuce, magnolia and sesame
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Down a few steps in the East Village,「Smithereens」is a seafood-driven restaurant shaped by chef-owner Nick Tamburo’s New England upbringing, but expressed through a much broader culinary language. Bluefish, shellfish, anadama bread, and other Northeastern ingredients meet Japanese and Asian influences such as seaweed, bonito, fish sauce, sake lees, and dashi-like broths.

Tamburo worked at「Momofuku Ko」,「Blanca」, and「Claud」. That background brings plenty of technique, but very little pretension. The dishes can be inventive and unexpected, yet remain comforting and, above all, simply delicious: a buckwheat pancake hides smoked bluefish beneath its folds, while rustic anadama bread arrives with seaweed butter. Perhaps that is the restaurant’s greatest charm.「Smithereens」doesn’t dress itself up more than necessary. The room is intimate and slightly rough around the edges, while even the most creative dishes retain the soul of something you simply want to eat.

Reservations have become incredibly difficult to catch, which says something about how much the restaurant has resonated. For me, it has quietly become one of my favorite restaurants in New York right now—thoughtful cooking without preciousness, and proof that technique is often most compelling when you barely notice it.
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@smithereensnyc @nick.tamburo
#vinfox_smithereens #nyceats #nycfood #foodblogger #foodgram Less

Noodle Hits at Jeju Noodle Bar 🍜 Thank you @chefdouglaskim!

GOCHU RAMYUN
Rich spicy pork bone broth, pork belly, white kimchi, Sauce “Ko”mericaine, charred scallion oil

LOBSTER MYUN 🦞
Lobster, Sauce Américaine, Calabrian chili, Korean miso, coconut milk, lobster emulsion

And to end, their only dessert:

CHOCOLATE SOFT SERVE 🍫
Organic chocolate soft serve, whisky maple syrup, black truffle, Maldon salt, olive oil Less

I visited this restaurant quite a while ago and was so impressed that I went for lunch and then immediately returned for dinner. It was delicious, so I thought I’d give it another try after a long time... How many years has it been? I was amazed the first time I came, and it was just as good this time! ✨ The candied kumquat and foie gras were just as delightful as I remembered. I love that it’s French cuisine but not too heavy. The Japanese sake from Ehime, Ishizuchi, was also delicious! ♡ It was a great meal! Less

A La Carte @surfclubrestaurant ✨

Located @fssurfside created by @chefthomaskeller & @danieldonado 🙏

Champagne Time 🥂

Snacktime 🤗

Tableside Caesar Salad 🥗

Tagliatelle & Truffle 🍄‍🟫

🍷🍷🍷

Cuts of the Day 🥩

Ribeye Perfection… 🥩

Chocolate Mousse 🍨 Less