Foodle

About a 15-minute walk from Nobeoka Station, this hidden gem of a restaurant is nestled in a residential area. The building, entwined with ivy, and the green approach create a lovely atmosphere. Inside, antique furniture and decor create an elegant space reminiscent of a European mansion.I enjoyed a JPY 20,000 course meal.Here’s what I had:⚪︎ Amuse-bouche A madeleine with bacon and olives, beet marshmallow, wild boar pâté, and liver mousse tart.⚪︎ Pershu 24 months The 24-month aged Pershu is a domestic prosciutto crafted by Mr. Tada. When placed on freshly fried gnocchi fritto, the fat slowly melts, blending beautifully with the toasted wheat flavor.⚪︎ Fresh Corn Mousse The mousse is paired with venison consomme jelly, sweet shrimp, and corn kernels. The natural sweetness of the corn complements the umami of the venison.⚪︎ Chilled Cappellini with Squid Topped with homemade bottarga, coarsely shaved to resemble mimosa. The refreshing citrus aroma is reminiscent of lemon, and the delicate cappellini, as thin as Ibo no Ito, creates a wonderful harmony.⚪︎ Fried Sweetfish Served with fennel sauce and herbs, wrapped in river nori crepes.⚪︎ Mascarpone Cappelletti The cappelletti, filled with mascarpone, is served with Bolognese sauce. As you bite into the pasta, which resembles a small hat, the creamy mascarpone flows out, beautifully balancing the acidity of the Bolognese and the richness of the cheese.⚪︎ Pan-Seared Grouper Accompanied by okawakame and puttanesca sauce. The grouper has a crispy skin and moist interior, with the saltiness of the puttanesca sauce providing a nice accent.⚪︎ Roasted Bungo Beef Served with artichokes and tsurumurasaki, drizzled with Marsala sauce. The Bungo beef is perfectly marbled and has a tender texture.⚪︎ Apple and Agave Mousse Topped with pink grapefruit granita.⚪︎ Blood Orange and Chocolate Mousse Served with dark cherry sauce.⚪︎ Lightly Roasted Guatemala Coffee ⚪︎ Freshly Baked Financier Made without sugar, using maple syrup from the sap of mountain maple trees, which takes two hours to collect.Each dish was delicate, skillfully highlighting the natural flavors of the ingredients. The use of salt and acidity was exceptional, creating a flow and connection of flavors not only within each dish but throughout the entire course. The pasta dishes, in particular, were exquisite. Even though it’s a bit far from the city center of Nobeoka, this restaurant is definitely worth the visit. Less

天ぷら浅沼 TEMPURA ASANUMA

『しんいか』
『はまぐり』
『とうもろこし』
『松茸』
『赤茄子』
『ミョウガ』
『椎茸』

#天ぷら浅沼
#tempuraasanuma
#予約困難
#予約困難店
#食べログ
食べログシルバー
食べログアワード
百名店
天ぷら
てんぷら
天麩羅
tempura
ゴエミヨ
ミシュラン
michelin
米其林
米芝蓮
미슐랭 Less

Chef Sasaki honed his skills at the renowned Fiocchi in Soshigaya-Okura, Tokyo, acquiring cutting-edge techniques and sensibilities.However, his goal was not to replicate Tokyo's cuisine.The star of the show is always Akita.Locally grown vegetables, meats, and seafood from regional producers.He engages with each ingredient, creating new value.The dishes at Giueme are a sum of their parts.Layering ingredients.Layering aromas.Layering flavors.And while bringing out each ingredient's individuality, he completes the dish as a whole.There is a deep respect for the producers.It’s not just about sourcing good ingredients.He understands that the true mission of a chef is to enhance their value and deliver it to customers.It’s not that rural areas can’t do it.It’s that there are unique opportunities that only rural areas can offer.The close proximity to producers reveals a different perspective.The flavors that can only be expressed through ingredients nurtured in that land.It may sound contradictory, but what Giueme is challenging is Italian cuisine that is not just Italian cuisine.It is about showcasing the potential of Akita to the world, one plate at a time. Less

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【土方】
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名古屋・丸の内の静謐な街並みに溶け込む『土方』。1992年創業、店主・土方章司氏が45年以上の料理人生を注ぎ込み辿り着いたのは、「引き算」という言葉では片付けきれない、素材との対話そのものだ。一言で表すなら、素材の純度を高める料理。余計な装飾を削ぎ落としながらも、決して単純化では終わらせない、その奥行きにこの店の個性が宿る。

アプローチは徹底している。例えば鮑一つとっても、蒸しによって旨味を内に閉じ込め、さらに餡でコーティングすることで温度と旨味を持続させる。「足す」のではなく、「引き出すための補助線」としての技法だ。昆布締め、葛打ち、幽庵焼き、どれも古典的な技法だが、その使い方は極めてストイックで、結果として現代的な輪郭を帯びる。器の中に季節を閉じ込めたような端正な佇まい、口に運べば素材の輪郭がくっきりと立ち上がり、その後に出汁や香味が静かに寄り添う。余韻は長く、それでいて重さは残らない。

「蒸し鮑と筍の餡掛け」は、蒸しによって引き出された鮑の凝縮した旨味に、大阪の筍の際立つ甘さが重なり合う一皿。餡は前に出ることなく、温度と余韻を支えるためだけに存在している。「白海老の昆布締めと寄せえんどう豆」は、ねっとりとした白海老の旨味にえんどう豆の青い甘さが重なり、春の輪郭をそのまま映し出す。「鮎魚女の葛打ちの御椀」は、葛の薄膜が生むなめらかな舌触りと出汁の奥行きが印象的で、木の芽の香りが全体を引き締める。

「白甘鯛の棒寿司」は炙った皮目の香ばしさが印象的で、酢橘の酸が後味を軽やかに整える。40年ぶりに作ったと笑うが、その歴史に圧倒される。「雲丹と本ミル貝のお造り」は、大間の雲丹の濃厚なコクに対してミル貝の食感と旨味が拮抗し、コシアブラのほろ苦さが味わいに立体感を与える。「虎河豚の幽庵焼き」は脂の乗りと香ばしさが同居し、アスパラの青さが余韻を整える。

「車海老とフルーツトマトの土佐酢ジュレがけ」は、甘味・酸味・食感が緻密に組み立てられ、口の中を一度リセットする役割も担う。「貝と山菜の和え物」は赤貝や鳥貝の食感の違いに、うるいや浜防風の青い香りが重なり、出汁の旨味と生姜のニュアンスが全体をまとめる。「牛鍋」は花山椒の痺れと山菜の苦味が脂の旨味に奥行きを与え、蕗や筍、タラの芽といった季節の要素が一体となる。

「食事」の一つ目は「のどぐろと干し椎茸のご飯」。脂と旨味の層が幾重にも重なり、締めでありながら箸が止まらなくなる。もう一つは「白飯とじゃこ」。極めてシンプルだが、その純度の高さが際立つ。「水菓子」はメロンや完熟紅ほっぺ、宮崎マンゴーといった果実そのものの完成度をそのまま届ける構成。「黒蜜のブランマンジェ」は滑らかな口当たりの中に黒蜜のコクが静かに広がり、最後まで一貫した余韻で締めくくる。

料理を通して感じるのは、素材に委ねる覚悟。その一点に、45年以上の積み重ねがそのまま表れている。だからこそ一皿ごとに迷いがなく、静かに力強い。積み上げてきた時間そのものを、料理として味わわせる店だ。ご馳走様でした。
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#土方
#名古屋 Less

Sate Babi Bawah Pohon - Bali (Indonesia)
Indonesia is the largest Muslim country in the world. Bali is the island where pork is king.
And this is one of the most famous pork satay stalls on it. Ten skewers, marinated and grilled over open flame.
Around thirty thousand rupiah. Two dollars.
Save it for your trip.

(Versão em Português nos comentários) Less

Back in Xiamen and our first meal was at Fleurs Et Festin (蓼花卿语) - one of only three 1 Michelin Star restaurant in the city! Located in a three-storey historic building, the restaurant serves authentic Chaoshan cuisine with fresh ingredients. Highlights included chilled fish bladder salad (凉拌鲜鱼鳔), deep-fried Bombay duck with chives (韭菜九肚鱼盒), soy sauce goose intestines (特色豉油王鹅肠), deep-fried pig intestines (脆皮大肠), and conch slices with phoenix chicken (螺片捞凤凰岛鸡).

What we tried:

老鹅掌 / 粉肝
凉拌鲜鱼鳔
潮式冻午鱼饭
生腌海虾
韭菜九肚鱼盒
干捞翅配清汤
特色豉油王鹅肠
脆皮大肠
潮州姜薯福果猪肚
螺片捞凤凰岛鸡
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1*, Fleurs Et Festin 蓼花卿语
Xiamen, China
#supermelChina #supermelXM Less

Muku
2026.02
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AGEMONO
A5 wagyu beef tenderloin cutlet, seasonal salad

GOHAN
Sawara, chirimen baby sardines, sansho

Caviar uni noodle
Crab curry

SOBA
House made soba with buckwheat from chef‘s hometown, duck dipping sauce

MIZUGASHI
Kotoka strawberry, sake lees ice cream
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Opened in Tribeca in September 2025,「Muku (無垢)」is one of the newest additions to New York’s growing kaiseki scene—and one that made its mark remarkably quickly. Led by Yamagata-born chef Manabu Asanuma (浅沼 学), the restaurant earned its first Michelin star barely two months after opening.

Rather than following the rigid structure of traditional kaiseki,「Muku (無垢)」takes a more contemporary approach to nihonryori, built around goho (五法)—the five classical techniques of raw, grilled, simmered, steamed, and fried. Seasonality and Japanese technique remain at its core, but the expression feels distinctly modern: clean flavors, thoughtful compositions, and occasional touches of luxury woven into a restrained progression. It is a fresh interpretation of kaiseki that respects its foundations without feeling confined by them.
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@restaurantmuku.nyc @chef_manabu.nyc @kokisotome
#vinfox_muku #nyceats #michelinguide #omakase #japanesefood Less