Foodle

This was my second visit in two years, and everything exceeded my expectations.Japanese cuisine is like mixed martial arts. While it’s said to be different from sushi and tempura, it has a creativity reminiscent of French cuisine, making it truly enjoyable to eat.The only downside was some of the customers who were a bit disappointing.The chef pays attention to the pace of the diners when serving the dishes, but there was a group that kept taking smoke breaks.The chef even mentioned it, as it disrupts the timing of the courses when people keep getting up. It made me realize that having good dining etiquette is important for everyone.I will definitely come back. Less

@restaurantgresca
What a joy of a meal.
The pan con tomate, the anchovy, the marinated mackerel, the glass Grenache Blanc and Gris with the curious name of Babel L’étranger, a tribute to the essential dialogue between grape varieties and soils, which coexist in the same space.
Then came, the unexpected profiterole with anchovy, stracchino cheese and roasted red pepper, the reassuringly good tomato salad, the pilpil cod, the pan-roasted veal sweetbreads, another glass of a light, natural red wine, the grilled quail and caramelized torreja with vanilla ice cream with a Moscatel from Malaga to finish.
Product, flavour, rhythm, pace, unfussiness, friendliness, pleasure.
Gracias.

#rafapeña
#restaurantgresca Less

しょうゆチャーシューメン / Shoyu Chashumen / Orandaken — Higashi-Iwatsuki, Saitama

Niigata Nagaoka ginger shoyu ramen. The soup contains pork bones and chicken carcasses, balanced with ginger from Kōchi Prefecture. Noodles are sourced from an undisclosed location. Extra pork chashu, double ajitama, menma, naruto, nori, greens. White rice on the side.

Master Yasushi Yamamoto is self taught, prior to becoming a ramen chef he worked at a hamburger shop. He opened Orandatei in Kasukabe, Saitama in April 2016, moving the store to Higashi-Iwatsuki eight months later and reopening as Orandaken. In March of 2022, the store moved once again, this time due to the existing building getting demolished. The new location is just a few hundred meters away. All photos other than food are prohibited inside the shop. Eight seats. Open since May 15th, 2022. Less

Always a great time with the food and service @moonrabbitdc 🤤👏😋🤗

1) Taro Milk Bread | Bánh Khoai Mỡ – culantro butter, lemon olive oil

2) Interior

3) Tomato Rice Cake | Bánh Gạo Cà Chua Mùa Hè – fermented green tomato, tofu cashew cream, Vietnamese sambal, Steen’s sugarcane vinegar reduction, basil

4) Crispy Mountain Salad | Gỏi Giòn – preserved lime stracciatella, crispy amaranth, dandelion, braised peanuts, lemongrass chili vinaigrette

5) Charred Eggplant | Canh cà Bung – miso tamarind glaze, tương ớt tỏi, tia tô shaved kholrabi, turmeric tofu crisp, herbs

6) Rainbow Trout | Cá Kho Tộ – fish sauce caramel, lotus seed puree, green garbanzo gremolata, ramp oil

7) Lemongrass Pork | Thịt Heo Nướng Sả – berkshire pork collar, nectarines, xo jus

8) Sticky rice

9) Strawberry | Quả Dâu – strawberries, white peach, rauram, pepper, sweet & yellow pepper, camembert cheese

10) Mignardises

11) - 13) drinks
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#hungryglomad_washingtondc #vietnamesefood #vietnamesecuisine #vietnamese #moonrabbit Less

Three days in Oslo and somehow most of them went to museums. The National Museum first — that building alone is worth the visit, before you even get to the collection. Then the Munch Museum, which is a completely different kind of intense, more than I expected walking in. And the Norwegian Museum of Architecture, tucked away and quiet, exactly the kind of place I like finding on a trip like this. In between all that, I kept ending up back at Theatercaféen — three times in three days, which wasn’t really planned, it just kept making sense. Open since 1900, right across from the National Theatre, still with that Vienna café feel: vaulted ceilings, warm light, a wall of nearly 90 portraits of regulars going back a century. I had the toast Skagen twice and the shrimp toast with trout roe once, and honestly could’ve gone either way each time. Some places just end up being where a trip circles back to. Less

The very best Lahmacun at @dmarisbay 🫰🏽🇹🇷
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Lahmacun is one of my favourite things to eat, especially when it’s made like this. Hand chopped beef, lamb and vegetables with plenty of herbs and spices - spread onto the dough by hand before being baked in the wood oven. Ultra thin, perfectly crispy, and so well balanced when rolled up with onions, parsley, lemon and sumac. I pretty much eat this for breakfast, lunch and dinner whenever I’m in Türkiye.

D Maris Kitchen is always excellent. Less

Congratulations on earning a Michelin star! Recently, Tsukasa received its Michelin star (((o(*ﾟ▽ﾟ*)o))) The stairs in front of the restaurant are filled with congratulatory orchids.After a long period of not being recognized, the joy of this achievement truly resonates, and they mentioned they will continue to strive for excellence.Earning a star is indeed a wonderful milestone.This time, they are hosting a limited-time izakaya event during Golden Week at Higashiyama Tsukasa, featuring a wide variety of dishes.Today, Chef Nakagawa from the nearby Italian restaurant Cenci is also here. He had previously attended an event at Higashiyama Tsukasa as well.Although there was a menu available, we decided to order everything.While some ingredients and seasonings were slightly different, it was surprising at first, but they never strayed from the fundamentals, creating new Japanese cuisine.⭐︎ Glass of Champagne* Mutsu Bay Hairy Crab with Moonlight Lily Root Puree* Hokkaido Surf Clam with Liver Sauce, Charcoal Grilled, served with Lemon Koji and Pea Puree* Fava Bean Hummus Puffs* Amakusa Seaweed Zeppole with Tomato Sauce and Grated Wasabi* Hokkaido Cherry Salmon with New Onion and Sansho Pepper⭐︎ Bacardi White Rum Superior Mojito with Sansho PepperThe aroma is rich because they add a lot of sansho pepper until the bottle turns green, creating a delightful scent throughout the mojito.* Steamed Green Asparagus with Boiled Shirasu and Cilantro Sauce topped with Cilantro* Suruga Bay Sakura Shrimp, Deep Fried, with Spiced Salad and Tomato Sauce with Tofu⭐︎ Fukui Jozan Junmai Extra Dry* Grilled Squid with White Asparagus, Yogurt and Funazushi Rice Sauce, Dukkah and Roasted Sesame Spice Sauce topped with Mint* Chilled Chicken Liver with Low-Temperature Confit and Flower Pepper* Lake Biwa Young Sweetfish and Yamaimo Chips with Fuki no Tō Mayonnaise and Soy SauceThe Japanese-style Fish & Chips featured sweetfish and yamaimo.* Steamed Pork Shoulder with Fermented Cabbage and Fermented Bean Curd Sauce* Nanatani Duck Breast, Aged for One Month, Roasted and Charcoal Grilled, with Red Onion and Dark Soy Sauce with Black Koji, topped with Green Onion OilThis duck, aged longer than usual, is a rare treat, created in collaboration with Chef Cenci's sauce.* Mini Croquettes with Moonlight Lily Root and Ume Mayonnaise* Pork, Squid, and Celery ShumaiThe aroma and texture of the celery are addictive.* Crispy Fried Chicken Thigh with Paprika Sauce* Dashimaki Tamago with Grated Daikon* Unagi Focaccia Sandwich with Fermented Beets* Chicken Biryani with RaitaHere we go—opening the lid for the reveal! Adding a touch of flair is a unique pleasure here.* Carbonara with Okinawa Pepper* Charcoal Grilled Tomato Pomodoro with Garlic Chives* Seto Clam Soup PastaAs there was another round coming up, we hurriedly made our exit.The restaurant downstairs was also busy with orders.It was a fun and interesting event. Thank you for the wonderful meal! Less

食堂aca 　SHOKUDOAKA

#食堂aca
#食堂アカ
#スペイン料理aca
#スペイン料理アカ
#アカ
aca1
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麻布台ヒルズ
予約困難
予約困難店
食べログ
食べログアワード
食べログゴールド
ソブラサーダ
ミシュラン
michelin
米其林
米芝蓮
미슐랭 Less