Foodle

Follow me to @giadagarden_beijing - a contemporary Italian restaurant in Beijing by Italian luxury fashion label Giada. A white spiral staircase connects the restaurant with the boutique at China World Hotel. The chef at the helm is @changliuchef who first rose to fame as S.Pellegrino Young Chef’s winner for China in 2016. He was also one of the first Chinese chefs to work at Noma and was the sous chef at Tokuyoshi for 3 years before opening his own restaurant Serica in Milan. At Giada Garden, Chef Cielo is bringing together his Italian training with his Chinese heritage. Showcasing local ingredients, the menu is a reflection of the chef’s own culinary journey. Highlights of the night included the ravioli “xiao long bao”, tagliolini with preserved bergamot 老香黃 & Chinese yellow wine, koji spaghetti, yellow croaker with sour shellfish jus, and an amazingly tender aged local pigeon. Don’t miss the creative non-alcoholic pairing designed by the chef himself including one that’s served in the cutest pufferfish glass ever! 🐡

More on the dishes in the next post.
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1*, Giada Garden
Beijing, China
#supermelChina Less

Ramen Feel
2025.09
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FeeL Special Shio Ramen
Hanging-roasted pork loin, jidori chicken, turnip, shrimp wonton, pork wonton, braised pork

FeeL Special Shoyu Ramen
Roast pork, hanging-roasted pork, bamboo shoots, pork wonton, shrimp wonton, daily special chashu

Chashu Platter

Feel The 特上塩らぁ麺
吊るし焼きロース・地鶏・かぶ・海老雲香・肉雲香・煮豚
“帆立貝柱、干し海老、金華ハム、干し野菜とアサリなどで旨味を抽出し、数種類の日本の天然塩で海のミネラルを感じて頂けるようにブレンドさせて頂きました。途中から上勝ロイヤルマンガリッツァ背脂の溶け出しや揚げネギのアクセントで味のグラデーションをお楽しみください。”

FeeL The 特上醤油らぁ麺
焼豚・吊るし焼き・メンマ・肉雲吞・海老雲吞・日替わり叉焼
“火入れをしてた生揚げ本醸造醤油を仕入れさせていただき、 当店に、レンド、火入れをしております。醤油 の力強さ、香り、地鶏の風味をお楽しみいただけます。”

チャーシュー皿
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Yesterday (2/28/2026) marked the final service of Tokyo’s most celebrated ramen destination, 「Ramen FeeL」—a true ramen sanctuary consistently ranked among the Top 5 in Tokyo on Tabelog and honored with the prestigious Tabelog Bronze Award.

At the heart of every bowl stood Chef Daisuke Watanabe(渡邊大介), who refined his craft under the legendary「Iida Shoten(飯田商店)」before opening Ramen FeeL in 2021. Chef Watanabe’s ramen is masterclasses in balance and precision. Crystal-clear yet deeply layered broths, house-made noodles tailored to each soup, and an uncompromising focus on premium ingredients came together in quiet harmony. Every slurp reflected discipline, sensitivity, and intention—ramen that felt as thoughtful as it tasted.

In pursuit of new possibilities, Chef Watanabe made the courageous decision to close his beloved shop and return to learning, challenging himself to grow even further. That kind of wholehearted commitment—to step away at the peak in order to evolve—is deeply admirable.

Tokyo’s ramen lovers, and fans across Japan, will surely feel his absence. But when a chef carries this level of passion and integrity, it is only a matter of time before we see him again—stronger, deeper, and ready to redefine ramen once more.
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@ramen_feel #vinfox_ramen #ramenfeel #ラーメン #ramennoodles #ramenlover Less

Iida Shoten
2026.01
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Shoyu Chashu Ramen with Wonton
Wontons made with pure Jinhua pork and Sansui jidori chicken.
Chashu featuring Kirishima Kogen pure black pork and TOKYO X, served with one slice each of loin and belly.

わんたん入りしょうゆチャーシュー麺
純粋金華豚と山水地鶏を使用したわんたん。
霧島高原純粋黒豚とTOKYO Xのチャーシューを、ロースとバラ各1枚でご提供。
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Few ramen shops in Japan command the reverence of「Iida Shoten」. Located in the quiet hot-spring town of Yugawara, it is currently ranked No.1 in Tabelog’s national ramen category. It is also a recipient of the Tabelog Silver Award, further cementing its status among the country’s elite dining destinations.

Founded in 2010 by Chef Masato Iida （飯田将太）, the shop has become synonymous with refinement and precision. Iida’s style centers on clarity and balance—crystal-clear broths layered with depth, house-made noodles tailored to each soup, and carefully sourced ingredients treated with restraint and respect.

What makes「Iida Shoten」extraordinary is not intensity, but harmony. Each bowl feels deliberate and composed, rewarding careful attention rather than overwhelming the palate. It is ramen distilled to its purest expression—quiet, precise, and unforgettable.
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@r_iidashouten @shoutaiidashouten #vinfox_ramen #飯田商店 #ラーメン #ramennoodles #ramenlover 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

👈⬅👈⬅ スワイプ SWIPE 👈⬅👈
天寿し京町店　TENZUSHI
michelin1star

#天寿し京町店
#天寿し
#tenzushi
#patek_fukuoka
#予約困難
予約困難店
食べログ
食べログアワード
鮪の漬け
粉醤油
アカイカ が天寿し🍣の代表作品だと思う😍😁
河豚の白子
fattytuna
大トロ
otoro
中とろ
とろ
うに
雲丹
seaurchin
ミシュラン一つ星
michelin1star
米其林
米芝蓮
미슐랭1스타 Less

Cafe Ibai sits in the north-east of the town centre, in a neighbourhood that feels comfortingly residential with the slow mood of weekday mornings unfolding without spectacle. Ibai seeme like a place that is not trying to be discovered. By 9 am, the cafe hums softly. Retirees come in with the calm assurance of regulars who have earned their table decades ago. Newspapers are folded carefully, pages turned wide and slow. The television noise in the background. Coffee cups clink. No one is in a hurry.

The tortilla arrives fresh and disappears just as quickly. It is cut while still trembling with the runny centre runny. This is not the set, brick-like tortilla of tourist menus. You eat it while it is alive.

Worth a special trip for its tortilla? Not sure. But if you are one of those who like to experience it like locals do, you are probably at the right place.

Thanks to @luxeat for the lovely tip.

#cafeibai #bilbao #tortilla Less