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I visited the popular French restaurant "LATURE" in Omotesando for lunch.This course truly made me realize what it means to enjoy a meal with all five senses.The first standout dish was a macaron made with venison blood. With each bite, a complex flavor unfolded, evoking a sense of the "wild"—a truly unique creation. The following cake salé began with an unexpected texture, followed by the delightful aroma of cheese, showcasing remarkable originality.The appetizer, Thai carpaccio, combined the soft sweetness of the fish with the gentle texture of rice, enhanced by a refreshing sauce, resulting in a light and enjoyable dish. The pâté en croûte changed in flavor and texture with each bite, and the combination with three different sauces was exquisite, especially the blueberry jam that left a lasting impression.The baked fish wrapped in pastry was a well-calculated dish, where the sweetness of the fish and pastry was followed by the richness of browned butter. The main dish, roasted Ezo deer, had no gamey taste and was rich and robust in flavor. It paired wonderfully with the foie gras sauce, and the accompanying vegetables each had their own character, particularly the two-year-aged "Meijin" potatoes, which were impressively sweet.The dessert was a refreshing composition that evoked early summer, with the tartness of kiwi accented by shiso, culminating in a delightful touch of Japanese nuance. The meal concluded with a financier and herbal tea, allowing me to savor the lingering flavors.Overall, this course was not only visually stunning but also filled with surprises, intrigue, and undeniable deliciousness. It offered many first-time experiences and was truly a French dining experience that engaged all five senses. Considering the quality, the price was quite reasonable, making it an exceptionally satisfying choice. Less

【2026年Bronze】【2026年百名店】【2026年ゴエミヨ3トック】食べログから予約出来るお店から検索して、こちらを予約してみました。JR鎌倉駅の近く東京湾をグルッと回って快速で約2時間、やっと到着「anchoa」訪問時；3.98駅近くなのでは有りますが、袋小路の一番奥にあるお店で・・歩行ナビでは何故か線路際を案内されます※そちら側からは入れません結局また迂回して辺りをウロウロしてしまいました。　12:00丁度に開店、カウンター席で■ランチコース（魚介パエリア）6600＋プレミアムペアリング9000；15600　料理分だけ食べログポイント使用◆EMeNDIS CAVA IMUM◆Tinc Set；1200◇ピンチョス盛合せ・ポテサラ串・アオリイカの白子・バゲットの鯖の酢漬け乗せ、チーズ・マッシュルーム・サザエの唐辛子ソース◆FINCA TEIRA◇前菜燻製カンパチにスナップエンドのソース、夏野菜◆MOKOROA Zain◇魚料理真鯛にフェンネルとニンニクとオリーブオイルのグリル、焼きトマト◆Antidoto RIBERA DEL DUERO 2012◇肉料理小田原の猪白ワイン煮込み◆AMONTILLADO NAPOLEON 25ANOS◇魚介パエリア海老、ムール貝、浅蜊のパエリア　お米はスペイン米と酒米を使用細かく刻んだイカ等を一緒に炊き込み◇デザートバスクチーズケーキ◆珈琲◇小菓子代々木八幡で８年間営業していたこちらの酒井涼氏、コロナ時期に良い物件が出たので鎌倉へ移転選べるパエリアは、魚介、イカ墨、アサリ・・どれも苦手なので、一番と思える魚介を選んで魚介本体は喰ってもらう作戦(^^;　最初にピンチョスですが、２段に盛り付けられた１口料理でなかなかお安いので、この後パエリアか？と思ったら、前菜も魚も肉も出て来ました。そのどれもが優しい味付けの中にもスペインらしさを忍ばせていて、価格以上の内容メインのパエリアは、お米の食感とお米サイズに忍ばせた魚介の味が強烈で、苦手ながらお替わりバスチーも流石の出来で、全体としてなかなかの満足度でした。 Less

中華そば ふじい
芦原橋
愛して止まないラーメンふじいさん初の本店へ
今回は7月からスタートしたニラそばを注文
掬っても掬っても無くならないニラがふんだん
これだけのニラに卵が入るもスープの味薄まらず
所々に唐辛子が入りピリ辛ではちゃめちゃに旨い
焼豚は角切りスープと共にレンゲに勝手に入り
全汁した後の底に溜まる具材カスの残りも楽しみ
味濃く絶対の必食すべく炒飯はニコイチで👍
今回は奇跡的に待ち無し入店できるも後に即行列
醤油好きを虜にする琴線に触れる珠玉の一杯
好きが溢れちゃう幾度となく通い続ける大好きなお店
働く姿に好感チームワーク抜群の男女が切り盛り
20260901
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🍜 ニラそば+半チャーハン1440円🍜
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@ramenfujii
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中華そば ふじい 芦原橋本店
大阪市浪速区塩草3-9-19
📞06-6568-9455
営業時間
月・火・水・日 11:00～00:00(L.O. 23:30)
金・土・祝前日 11:00～01:30(L.O. 01:00)
定休日 木曜日 Less

To be honest, I haven't had proper Peking duck in Japan before. I was told that I absolutely had to try it at Fureika, so I was brought here.It was a course meal, but I wasn't sure what kind of course it was...However, it included shark fin, strip loin, and Peking duck, so maybe it was an expensive one?It was delicious, but honestly, it was a bit more ordinary than I expected. I really wanted to enjoy more Peking duck a la carte! If someone invites me again, I might consider coming back. (How cheeky of me!)The mango pudding to finish off was incredibly delicious—such a delight! Less

スペシャル 新道らぁ麺 貝出汁 / Special Shindō Ramen Kai Dashi / Shindō Ramen — Nakhon Pathom, Thailand

Kai dashi soup uses shellfish found in Thailand including asari clams, hamaguri clams and oysters, combined with Japanese dried fish such as katsuobushi, saba-bushi and sōda-bushi. Noodles supplied by the Thailand branch of Kanezin Japan. Topped with pork and chicken chashu, a paste made from oysters and mussels, red onion, lemon, negi, seaweed, boiled greens, togarashi and yuzu.

Shindō (新道) Ramen represents a new path, adapting Thai ingredients to the traditional concept of Japanese ramen. Master Jo Chawapon is self-taught and has eaten at some top ranked ramen shops in Japan. Reservations recommended. 14 seats. Open since 2017. @jo_chawapon Less