Foodle

#こいこい寿司⁣
神戸⁣
1月30日オープン市場直送魚屋営む寿司のお店⁣
トップはお店の推し寿司のこれでもか盛り⁣
大トロは白に近いピンク色上品な脂がじゅわぁ⁣
勝手に瞼閉じるガチの舌舐りが止まらん旨さ⁣
エビはついさっきまで生きてたぴくぴく提供⁣
噛んだ瞬間歯が跳ね返されるすっごい弾力⁣
艶やかな照りを纏う脂の乗った金目鯛の煮付は⁣
煮汁を絡めつつ静かに崩れる身がほろほろ⁣
ねぎとろ巻きはトロをたっぷり含んだ贅沢仕様⁣
食べたら安さがわかる8個で1.200円はど破格⁣
こんなあさり盛り沢山な赤出しは見た事ない⁣
四捨五入したら具大なりでどこ掬ってもアタリ⁣
魚の身惜しみなくたっぷり投入茶碗蒸しで〆⁣
お寿司は1貫130円～魚屋だから叶うこの価格⁣
敷居高すぎリーズナボーこうゆうお店が1番⁣
ネタは分厚くて鮮度抜群気づけば皿が積み上る⁣
旨い寿司食べたきゃこいこい寿司にこいこい🎶⁣
一貫一貫丁寧それでいて無駄のない手捌き光る大将が切り盛り⁣
20260205⁣
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🍣本日のメニュー🍣⁣
・握り130円～⁣
・ねぎとろ巻き1.200円⁣
・刺身盛り合わせ 特上3.580円⁣
・きんめだいの煮付け800円⁣
・茶碗蒸し700円⁣
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@koikoi.kobe ⁣
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こいこい寿司⁣
神戸市中央区中山手通1-16-15 ⁣
古林ビル 1F⁣
📞078-335-8786⁣
営業時間 17:00～24:00⁣
定休日 日曜日⁣
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When I ask how you’re doing, I mean how do you like what you ordered.

And if you’re curious, this is TRICK らーめん 鶏喰 in Yokohama. It’s been on the Ramen Top 100 list since 2017. Their chicken shoyu ramen is to die for. Deep, bold shoyu with tons of chicken oil. The soup uses five different types of chickens and four different types of soy sauce. The wontons have a touch of yuzu. It’s the perfect bowl for chicken lovers.

#foodie #eating #eat #foodlover #japan Less

January 1, 2025 our traditional New Years Day lunch with the Santini family at @dalpescatoresantini. Michelin’s longest running ⭐️⭐️⭐️ restaurant in Italy 🇮🇹 remains one of its best.

#mystorywithmichelin #dalpescatore #italy🇮🇹❤️ #michelin3stars⭐️⭐️⭐️ #tortellidizucca Less

December 27, 2025 A day trip to Brittany to visit France’s newest ⭐️⭐️⭐️ star restaurant Le Coquillage. TGV connections made it possible to have lunch there and still be back to Paris in time for dinner. Hugo Roellinger continues the pedigree established by his Father Olivier who previously also held ⭐️ ⭐️⭐️ and who we had also dined with nearly 2 decades ago. Hugo, Marine and your splendid team: thank you🙏🏻 for a magnificent meal and a@magical afternoon.

#lecoquillage #chateauricheaux #thequest #brittany #france🇫🇷 Less

This might be Zurich’s best restaurant🇨🇭⭐️⭐️

At the historic @widderhotel , the 2-Michelin-starred @widderrestaurantzurich is led by @sheilemann

Here, he brings Thai flavors into the world of European fine dining. Sweet, sour, heat and acidity are handled with precision and restraint. It’s product-led cuisine at a high technical level, where craftsmanship and balance take centre stage.

There’s confidence in the cooking. Classical foundations, global influences and a kitchen that understands when to push and when to hold back.

Widder isn’t about rigid luxury or white-tablecloth dogma. It’s serious gastronomy in a historic setting, delivered with energy, personality and just the right amount of fun.

*Oh and one of the greatest turbot servings…
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📍 Widder Restaurant, Zurich - Switzerland 🇨🇭
💶 Tasting menu: CHF 350
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*invited
#chasingstars #thefoodfetishist #zurich #widder #switzerland Less

Honest execution recently at "Le Plat du Jour" in Hamburg, a French bistro institution, now at a secondary location.

Pictured:
• Fried baby calamares in garlic, parsley and butter
• Salmon carpaccio with lemon/olive oil vinaigrette
• Gillardeau no. 4 oysters
• Dover sole "meunière"
• Bavette (flank steak) with shallots and fries
• Cheese selection

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#leplatdujour #troisetoiles_hamburg Less

More highlights from last week's South Texas barbecue swing. Up next: Vera's Backyard BBQ in Brownsville, about two miles from the Mexican border.

There's a reason Vera is an American classic. The cachete (beef cheeks) are a little smoky and pull into long, sublimely tender chunks. I think I may like the birria (lamb, in Vera's case) even better — bursting with rich, smoky, savory flavor. Fragrant sauces are and tortillas warm from the griddle seal the deal.

#bbq #eatbbq #fooddrinktravel #txbbq #messinwithtexas #behindenemylines #bbqbreakfast Less