Foodle

The first time I dined with Amamoto-san was at Umi in 2013. At that time, he was the second-in-command for the late Nagano-san, and rising in seniority. (The story of Umi is a good topic for another post, with all three of the major apprentices that trained under Nagano-san now running Michelin and Tabelog-recognized shops). One unforgettable element of that meal was that fact that, towards the end, Amamoto-san popped in the back and cooked the best dashimaki I've ever had in about 5 minutes. It was amazing.
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The tamago served since opening here is considerably less "rustic" that the one from Umi. It is a kasutera-style cooked in a special oven with incredible balance. Light, fluffy, just subtly sweet, but not dry at all. It is always served with a drizzle of the rare wild honey foraged by @khmerrabbit. This is a world class dessert by any standard. Less

A fantastic lunch at 3 Michelin Star @chaoshangchao_chaoyang in Beijing - the first and only Chaozhou restaurant in the world to receive this prestigious accolade! With years of experience in Hong Kong and Shanghai, Chef @cyatfung delivers traditional Chaoshan dishes with sophistication and finesse. Upon stepping foot into the restaurant, it was like entering a fish maw museum as we meandered past numerous valuable fish maw on the way to our private dining room. We started our meal with a presentation of two huge Buddha’s Hand - one fresh and the other preserved. The preserved Buddha’s Hand had been aged for 10 plus years and is highly prized in Chaozhou. Highlights of the meal included the chilled threadfin fish tart, squid in shacha and shrimp oil, chicken soup with fish maw & pork tripe, braised sea cucumber with preserved radish and my absolute favorite - crispy pigeon leg stuffed with shark fin!

Our menu:

烧黃椒酿鲜桃仁
Roasted Yellow Peppers Stuffed with Fresh Walnuts

潮汹马友鱼饭挞
Chilled Threadfin Fish Tart

沙茶虾油穗花鱿
Squid in Shacha and Shrimp Oil

卤水猪手拼嫩肝
Braised Pork Knuckle with Liver

黄皮豉烧金沙骨
Braised Pork Ribs with Black Bean Sauce

猪肚荷包鸡花胶
Chicken Soup with Fish Maw and Pork Tripe

润烧鱼翅酿鸽腿
Pigeon Leg Stuffed with Shark Fin

老菜脯扣酿辽参
Braised Sea Cucumber with Preserved Radish

芙蓉花雕海上鲜
Seafood with Shaoxing Wine and Egg White

春菜煮潮汹海螺
Spring Vegetables with Conch

烧椒家乡肉饼饭
Minced Pork Rice with Roasted Peppers

燕窝椰子冰淇淋
Coconut Ice Cream with Bird’s Nest

传统反沙芋头粒
Traditional Candied Taro Cubes
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3*, Chao Shang Chao 潮上潮
Beijing, China
#supermelChina Less

Ramen Feel
2025.09
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FeeL Special Shio Ramen
Hanging-roasted pork loin, jidori chicken, turnip, shrimp wonton, pork wonton, braised pork

FeeL Special Shoyu Ramen
Roast pork, hanging-roasted pork, bamboo shoots, pork wonton, shrimp wonton, daily special chashu

Chashu Platter

Feel The 特上塩らぁ麺
吊るし焼きロース・地鶏・かぶ・海老雲香・肉雲香・煮豚
“帆立貝柱、干し海老、金華ハム、干し野菜とアサリなどで旨味を抽出し、数種類の日本の天然塩で海のミネラルを感じて頂けるようにブレンドさせて頂きました。途中から上勝ロイヤルマンガリッツァ背脂の溶け出しや揚げネギのアクセントで味のグラデーションをお楽しみください。”

FeeL The 特上醤油らぁ麺
焼豚・吊るし焼き・メンマ・肉雲吞・海老雲吞・日替わり叉焼
“火入れをしてた生揚げ本醸造醤油を仕入れさせていただき、 当店に、レンド、火入れをしております。醤油 の力強さ、香り、地鶏の風味をお楽しみいただけます。”

チャーシュー皿
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Yesterday (2/28/2026) marked the final service of Tokyo’s most celebrated ramen destination, 「Ramen FeeL」—a true ramen sanctuary consistently ranked among the Top 5 in Tokyo on Tabelog and honored with the prestigious Tabelog Bronze Award.

At the heart of every bowl stood Chef Daisuke Watanabe(渡邊大介), who refined his craft under the legendary「Iida Shoten(飯田商店)」before opening Ramen FeeL in 2021. Chef Watanabe’s ramen is masterclasses in balance and precision. Crystal-clear yet deeply layered broths, house-made noodles tailored to each soup, and an uncompromising focus on premium ingredients came together in quiet harmony. Every slurp reflected discipline, sensitivity, and intention—ramen that felt as thoughtful as it tasted.

In pursuit of new possibilities, Chef Watanabe made the courageous decision to close his beloved shop and return to learning, challenging himself to grow even further. That kind of wholehearted commitment—to step away at the peak in order to evolve—is deeply admirable.

Tokyo’s ramen lovers, and fans across Japan, will surely feel his absence. But when a chef carries this level of passion and integrity, it is only a matter of time before we see him again—stronger, deeper, and ready to redefine ramen once more.
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@ramen_feel #vinfox_ramen #ramenfeel #ラーメン #ramennoodles #ramenlover Less

#焼肉こじま⁣
梅田⁣
本日2月9日ハービスPLAZA大阪にオープン⁣
昭和53年創業肉屋が足繁く通う老舗焼肉の名店⁣
トップはランチメニュー生冷麺と牛めしセット⁣
こちらではこじま初職人の特製”生”冷麺を提供⁣
店内の手切り製麺所で作られた8種の薬味付き⁣
麺は押し返してくる様な弾力で歯切れはスパッ⁣
スープにもコクがあり薬味がどれも相性抜群⁣
オープンに伴い100食限定冷麺セットが500円⁣
拘る本気冷麺は47年続く老舗焼肉の新たな挑戦⁣
あっさりになり過ぎないよう牛飯も最高に旨い⁣
綺麗なタンは歯がサクッと入るたまらない食感⁣
ロースは上質な脂が軽やか口内でとろける一枚⁣
ここのハラミは常連が外さない絶対旨い一皿⁣
注文通ってから20分釜で炊く銀シャリは艶が命⁣
旨い肉に旨い飯を出すあたりまえの法則を熟知⁣
素人の私でも一口で伝わる鮮度の良い肉質⁣
ありきたりな焼肉で満足するくらいなら俄然ここ⁣
肉のプロも足を運ぶ肉ツゥは見過ごせないお店⁣
元気全開の熱量伝わる若い男女が切り盛り⁣
20260207⁣
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🥩本日のメニュー🥩⁣
・白菜の生キムチ599円⁣
・和牛ハラミユッケ1,699円⁣
・至高の上ミノタン1,899円⁣
・ハラミ4種盛り2,399円⁣
・黒毛和牛A5上カルビ 799円⁣
・トロてっちゃん799円⁣
・炊き立て銀シャリ799円⁣
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・ランチメニュー⁣
“生”冷麺と牛めしセット1,799円⁣
この牛めしを除いたものが⁣
🉐オープン日限定🉐⁣
『８種薬味の冷麺セット』が⁣
※100食限定通常1.299円→500円⁣
🍺 2/9～2/28ディナータイム限定🍺⁣
レモンサワー、ハイボールが何杯飲んでも90円⁣
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@yakiniku_kojima_herbisplaza⁣
@yakiniku_kojima1978⁣
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焼肉こじま 離れ ハービスPLAZA大阪⁣
大阪市北区梅田2-5-25B2F⁣
📞06-4256-6551⁣
営業時間⁣
ランチ 11:30～15:00⁣
ディナー 17:00～22:30⁣
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#大阪焼肉⁣
#梅田焼肉⁣
#北新地焼肉⁣
#梅田ランチ⁣
PR⁣ Less

Recommended bowl: Nira-kimchi Jiro

The Yokohama branch of ramen, Jiro, quite popular and highly ranked amongst Jirorians. For those who don't know, the Jiro style bowls come with a shoyu tonkotsu soup, pork backfat, veggies and optional garlic. Noodles are house made on the standard Ebisu noodle machine using Ōshon brand flour, same as all Jiro shops. Nira-kimchi topping is a recommended add-on, and pickled ginger (beni shōga) is also available for free by request, unique to this Jiro branch. It’s worth noting the shirunashi is popular here amongst regular customers as well. The master trained at the Jiro Honten in Mita under the legend Yamada-san. The 20th Jiro branch to open overall. Since 2004. Less

January 1, 2026 What better way to start 2026 than to spend 4 days with the Cerea family at the magical Da Vittorio. Thanks 🙏🏻 as always to Chicco, Bobo, Rossella, Francesco and Mama Bruna for their kindness and generosity over so many years.

#italy🇮🇹❤️ #davitorrio #mystorywithmichelin #michelin3stars⭐️⭐️⭐️ #brusaporto Less

This is Germanys most legendary restaurant 🇩🇪

In Munich, at 2-Michelin-starred @tantris_maison_culinaire , the night begins with seven Aperos, from a beetroot tartlet to house-baked breads with French butter, each one hinting at the artistry ahead.

Founded in 1971 by Fritz Eichbauer to bring classical French cuisine to Munich, Tantris has been shaped by legends like Eckert Witzigmann, Heinz Winkler, and Hans Haas.

Today @benjamin_chmura runs the kitchen with his own unmistakable voice.

He composes dishes like an orchestra, every ingredient playing its part in perfect counterpoint. From scallops wrapped in cabbage to tuna Wellington with sauce Bordelaise, technique meets creativity at every turn.

Tantris is more than a restaurant its German culinary heritage in the present.
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📍 Tantris, Munich – Germany 🇩🇪
💶 Tasting menu: €345
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*invited
#chasingstars #thefoodfetishist #tantris #munich #germany Less