Foodle

Mushrooms and huge Awabi — love autumn season at Kusunoki @tempura.kusunoki •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #food #foodie #instafood #tokyo #tempura #japan #japanesefood #日本料理 #天ぷら #東京 #日本 Less

Chef @chefvickycheng had been the hottest name in HK F&B for a while now , even when I visited Paris earlier this year Bruno Verjus was absolutely raving about him .

So I was well overdue for a first taste of his food , rather than kick things off at Wing , I thought starting at Vea would be a good introduction.

A very impressive meal it was , the dance of Chinese and French ingredients and techniques interplayed beautifully , every dish was thoughtful and delicious . Love the restaurant long counter set up as well .

The first dish of the night may have been my favourite.
Shima Aji and cucumber were both served as carpaccio and tartare , and dressed with longan juice and chive oil . Savoury and sweet , this reminded me of childhood cold cucumber soup , absolutely visually striking as well .

Brittany blue lobster was touched with only a whisper of heat , and combined with local squid , snap peas and snow cabbage , terrific again .

Sea cucumber is stuffed with a Tiger prawn farce but thankfully the farce keeps a lot of texture , served with a light crustacean broth and then augmented with sprays of aged yellow wine . This one hits all the senses .

A surprisingly thick cross section of Rough Scale Flounder was topped with a stuffed zucchini flower ( miss seeing this on menus ) , and served with tiny Bo-Kak mussels , these little seasonal gems are barely the size of a pinky nail but they make their presence felt !

Before the main course , a little comfort food . Yunnan matsutake mushrooms are prepared in a variety of textures and well matched to congee .

French pigeon is perfectly grilled and paired with carrot, apricot and five spice , all these flavour profiles are firm friends . Bulletproof dish .

We ease into dessert with a simply stunning piece of fruit , end of season Nagano peach is the floral sweet flavour that you wish all peaches would be , simply served with a dollop of jasmine infused cream , the dual floral notes soothe and inspire.

Final course is a petit bateau of Tarte Tatin camouflaged by fresh slices of Granny Smith apples .
Accompanied with burrata ice cream as well as apple and Chinese celery ice cream.

Terrific meal !! Less

Tabelog 4.35 🥈
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Akasaka Ogino is currently one of the most difficult to book kaiseki restaurants in Tokyo. A lot of restaurants reserved seats for regular customers but this 7-seat restaurant is genuinely fully booked till 2026.

The omakase started off with a beautifully plated uni and kegani on a giant lotus leaf. It was followed by multiple hot dishes, including the perfectly executed grilled unagi which was crunchy, juicy and flavor packed. Hassun is always my least favorite course in a kaiseki meal but Ogino San managed to turn the small dishes unique and delicious! Needless to say, the hassun platter was stunning!

I also rejoiced the tsubugai and its liver sauce that was mixed with freshly made goma paste, bringing a unique bittersweet aftertaste to the sweet and oceanic tsubugai. The showstopper was definitely the grilled mushroom and masu donabemeshi which was packed with charcoal aroma and umami ikura jus. I added 3 bowls during the build-your-own-gohan session with the delicious condiments curated by Ogino San.

Outstanding food, service, aesthetics and cospa – this is probably my favorite modern kaiseki in Japan right now!
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💴Budget: 40,000 yen⁣⁣⁣⁣
🥘Food: 9⁣.5
🍹Drinks: 9
🏢Vibes: 10
⚖️C/P: 10 Less

📍natuRe tokyo┆🗼Gaienmae 外苑前┆🍴Short Dinner Course ショートコース (¥5,800 / person)

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼
👩🏻‍🍳┆Modern French · モダンフレンチ
🏷┆@nature.tokyo #natuRetokyo
💰┆¥5,000~¥10,000🌛
🚉┆Gaienmae 外苑前駅 (Exit 3)🚶🏽‍♀️10min
👣┆Casual · カジュアル
📅┆Book via @tabelog · 食べログから予約
✍️┆Food 8/10 · Vibe 9/10 · Price ¥¥¥

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼
The island French restaurant @naturewaikiki from Hawaii opened its sister restaurant “natuRe tokyo” in April this year🎊 Here, modern French cuisine meets seasonal Japanese ingredients, with a focus on sustainability and farm-to-table freshness🌊 We were invited to try their “Short Course” for dinner, featuring 5 dishes🌙

The “Wagyu Steak” in the cover photo was a personal highlight, served with Aged Kumamoto Beef Fillet Mignon🐃 The “Grilled Marinated Mackerel Pike” was inspired by reconstructed sushi, served with barley and pickled ginger salad (instead of vinegared rice)🌾 Their terrace seats are dog-friendly, so I hope to visit for lunch with @qoothepomchi next time🐾

① 🥩Aged Wagyu Fillet Mignon Steak
② 🐓Chicken Liver Mousse Eclair
Guava Jam, Hawaiian Cacao
③ 🦌Venison Tart, House-Made Ricotta
④ 🐟Braised Marinated Mackerel Pike
Persimmon Ravigote Sauce, Barley
⑤ 🍄‍🟫Grilled Mushrooms, Porcini, Burnt Butter
⑥ 🍞Whole-Wheat Flour Bread, Butter

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼
2021年にハワイにオープンしたサステナブル・フレンチ「natuRe waikiki」が今年4月に日本初上陸🎉 クリエイティブ・ディレクターを務める @naeogawa 氏は国内外の星付きレストランで経験を積み、「Farm to Table」をコンセプトにサステナブルな食材を厳選しています🌳 今回は夜に伺い、気軽に楽しめる５品の「ショートコース」を頂きました✨

カバー写真は薪火を使って丁寧に火入れをしたメインの「熊本県産経産牛フィレのステーキ」🔥 オリーブオイルがたっぷりかかっていて、付け合わせはシンプルにお塩と粒胡椒のみ🧂お寿司を再構築した「炙り〆秋刀魚のマリネ」も特に印象に残り、お魚の下には大麦とガリのサラダが敷いてありました🍣 テラス席は犬同席可能なので、次回は愛犬の @qoothepomchi とランチで伺いたいです🐕

① 🥩熊本県産経産牛フィレのステーキ
② 🐓鶏レバームースのエクレア
グアバジャムとハワイアンカカオ
③ 🦌薪で炙った蝦夷鹿タルタルのタルト
自家製リコッタチーズ・マカダミアナッツ
④ 🐟炙り〆秋刀魚のマリネ
柿のラビゴット・大麦とガリのサラダ
⑤ 🍄‍🟫薪焼き茸・ポルチーニ・焦がしバター
⑥ 🍞全粒粉のパン・酒粕とホエイのバター

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_gaienmae #tokyohalfie_外苑前 #gifted Less

Mugasa - Sangalhos (Portugal)

In simple terms, Leitão à Bairrada is Portugal ‘s version of suckling pig. It is often served with potato chips, slices of orange and a salad on the side.

The Bairrada region, famous for its wine production, is also home to some of the finest pigs in the country. But there are places and places to go for Leitão à Bairrada… and then, there is Mugasa.

Mugasa is a temple in the country’s gastronomic scene and the biggest reference when it comes to the preparation of leitão. It was sitting at the top of my bucket list for many years, but the path to get there made me increasingly excited for the meal I was about to have.

While driving through scenic local roads, basically all signs on the side pointed to a restaurant specialized in this dish. For a foreigner exploring the region for the first time, it looked like there was nothing else around there. No restaurant serving different types of food, no gas station, no convenience store. Nothing but the famous leitão à bairrada.. In all of my travels, I had never seen anything like it.

Upon arriving at Mugasa, the place looked a bit fancier than I expected, making me feel slightly underdressed. But the atmosphere was very casual and friendly, making me quickly forget my outfit.

The waiter placed a nice combination of olives, sheep cheese and bread on the table and I promptly ordered a cabidela to get things going. And after I finished it, it was a matter of time before the main attraction came to the table.

The leitão did not disappoint at all. The meat was juicy and tender and very well seasoned with their special sauce that was rubbed on the whole animal.

The preparation of such a special dish requires the techniques to be truly mastered, as it involves intelligently playing with the temperature to ensure a juicy meat and the much anticipated crispy skin. At Mugasa, the animal is then cut in a way that makes it easy for customers to enjoy this delicacy to the fullest. The product is undoubtedly of the highest quality, but the technique required to properly roast in their famous ovens is equally important for such a unique end result.

(Versão em português nos comentários) Less

A couple of dishes truly stood out at Yong Fu, Singapore. The charsiew was surprisingly yummy and the durian cake (dessert) easily puts many local durian desserts to shame. My favourite was the razor clam consommé - the ‘less is more’ recipe was divine!
#sgrestaurant #sgrestaurants #sgfood #sgfoodie #sgfoodies #sgfoodporn #sgfoodlover #sgfoodstagram #sgfoodpic #sgfoodgram #sgeats #eat #food #foodporn #foodstagram #foodpics #foodstagram #foodlover #foodgasm #foodforfoodie #chinesefood #chinesefoodlover Less

“KYOTO – I’m supine on a padded mat as waves of sound wash over me. The vibrations of a gong reverberate through my chest, intertwining with the ethereal melodies of singing bowls, chimes and the gentle flutter of a rainstick. As the symphony of tones ebbs and flows, I feel the stress of a grueling week of work melting away.

It’s my first sound healing experience, one of the treatments available at the recently opened Six Senses hotel.”

@sixsenseskyoto is at the forefront of the wellness travel trend sweeping Japan. I wrote about my experience there for @thejapantimes.

https://www.japantimes.co.jp/life/2024/10/12/travel/six-senses-kyoto-four-seasons-osaka-wellness-spa-health/ Less