Foodle

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

Tonight marks my first visit since the chef changed from Hikida to Furukawa. My last visit was in March 2025, making this a return after 1 year and 3 months. Visiting Maki Tori Shin Kobe has become an event in itself, as this restaurant truly transforms the concept of yakitori. The entrance can be a bit hard to find, but once you step inside, you are overwhelmed by the incredible atmosphere. Although I sat at the counter, the overall space is quite spacious, providing ample personal space. Everything from the start to the dessert was fantastic tonight, but the runner-up dishes were the "Grilled Chicken Thigh from Akita's Takasaka Chicken" and the "Grilled Thigh from Akita's Tohoku Hinai Chicken," while the champion was the "Minced Chicken Rice" with a comparison of four different types! Less

Boutique Kosher @mutra_miami ✨

1 perfect Falafel by @razxmutra 🙏

Tunisian Ceviche 🐟

Food is Holy 😇

Don’t speak to much 🤫

Chicken Liver dreaming to become Foie Gras 🐔

Empanadas from Damascus 🥟

Childhood Memories 💭

Grandma from Tbilisi & Tunis 👵

Let’s ruin something pretty 🫜

Double or Nothing 🍝

Dessert 🍨

Newly star in town 🌟

The warmest welcome 🤗 Less

My fifth visit to @sornfinesouthern and still one of those reservations I’m always very happy to have secured.

I’m also, without fail, slightly apprehensive about the spice levels before I go in. Southern Thai food is not known for holding back, and @ice_supaksorn Sorn certainly doesn’t. I’ve actually taken to carrying an emergency bottle of coconut cream with me just in case things get completely out of hand.

So far, I’ve never needed it.

They do actually offer a reduced-spice version of each dish, but as I’m usually eating here with my local Thai friends, I’m far too ashamed to take them up on it.

That says a lot about how well the menu is judged. The food can be fiercely spicy, but it is never just heat for the sake of it. Everything is balanced, and the pacing of the meal is particularly clever. After something especially punishing — the signature crab leg being the obvious example — there is usually a cooler, gentler dish to follow, bringing some much-needed relief from the exquisite pain.

And that is really the thing about Sorn. The cooking is uncompromising, but never careless. The flavours are huge, the ingredients superb, and there is a confidence to the whole experience that makes it feel completely its own.

Five visits in, I still find it exciting. I still slightly fear it. And I still leave thinking it is one of the most distinctive restaurants in Bangkok.
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Michelin - ⭐️⭐️⭐️
La Liste - 98.5
OAD - 1 (Asia list)
Worlds 50 Best - 17
Best Chef Awards - 🔪🔪🔪
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#Sorn #BangkokFood #ThaiFineDining #Worlds50Best #MichelinGuide Less

The cooking technique using a stone oven has been thoroughly researched here, showcasing a method that slowly cooks the ingredients before giving them a quick sear. All the meat, fish, and vegetables are sourced directly from producers, each with distinct characteristics. This unique combination of exceptional ingredients and techniques results in a truly delicious experience. The hairy crab risotto is packed with concentrated umami flavor. The Jidori chicken is moist on the inside with a perfectly crispy skin. The Matsu beef, which I had never tried before, is expertly cooked with just the right amount of seasoning. The service is attentive yet unobtrusive. This is definitely a restaurant worth visiting. Less

Hadn’t expected a top flight tempura experience inside a ski town hotel but here it is, the Niseko outpost of Sapporo’s 2 Michelin starred Araki. Signature shrimps in two texture, unconventional ingredients such as unagi, tachiuo, and clams, and of course top quality seasonal local corn, herrings, and sea urchins. #niseko #tempuraarakiniseko #tempura #hokkaido #米其老师 Less

上等カレー⁣
難波⁣
1983年創業大阪ーなら日本一老舗カレーのお店⁣
カレー好きと豪語しておきながらも実は初訪問⁣
今回はとんかつほうれん草カレー 1.130円を⁣
最初の一口目はフルーティな甘みを感じつつ⁣
後からスパイスがじわっとそして汗もじわっ⁣
少し硬めのライスコンディションも大好き⁣
卓上の福神漬けで味変すれば飽きずにペロリ⁣
店内仕込みのとんかつは存在感のある厚み⁣
サクッと響く揚げたての香ばしい衣の食感⁣
肉汁が溢れるカツは王道ながら抜かりなし⁣
一口ごとに旨みとスパイスが真っ向勝負⁣
どこか懐かしい味で、辛さ上等、汗だく上等⁣
「上等」の看板に負けないこれぞ浪花の愛されカレー店⁣
淡々と仕事をこなす段取りの極み男女が切り盛り⁣
20260803⁣
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🍛とんかつほうれん草カレー 1.130円🍛⁣
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@joto_curry_official⁣
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上等カレー なんばウォーク店⁣
大阪市中央区千日前1 ⁣
なんばウォーク3番街南通⁣
📞06-6210-3760⁣
営業時間 10:00～22:00⁣
定休日 不定休 Less