Foodle

Beneath the quiet streets of Nishi-Azabu sits @tremola1215 - a modern Italian restaurant that feels like a secret cave. The soft lighting, open kitchen and counter seats create an intimate atmosphere. The menu is flexible with course and à la carte offering, allowing guests to compose their own evening from antipasti, pastas, charcoal-grilled mains, and desserts. Seasonal ingredients are emphasized with strong technique and Japanese-Italian sensibility. The thoughtfully curated wine list of over 200 labels from around the world completes the experience. A true hidden gem for those seeking a new casual Italian experience in Tokyo.

Our menu:

Karatsu Smoke Workshop’s Prosciutto and Coppa

Everyone’s Favorite Burrata Standard Caprese

Sweet Shrimp and Green Yuzu Cappellini

Chicken Wing Dumplings

Squid Ink Arrabbiata

Homemade Guanciale and Tenyu Egg Carbonara with Black Truffle

Grilled Ueda Livestock Tajima Beef

Chocolate Mousse
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Tremolare
Tokyo, Japan
#supermelJapan #supermelTokyo Less

Trying the new summer menu at @aventure_amoy in Xiamen - one of the city’s most distinctive fine dining restaurants with a playful interpretation of Fujian and Sichuan flavors. Originally from Sichuan and now living in Xiamen, Chef @esther_aventure sets out to present the cuisines of her hometowns in a bold and avant-garde way. Standouts from this season included the Pine Oyster Roll with a shiny star (a prediction perhaps?), Aged Radish Chawanmushi served in a beautiful ceramic vessel, Maltose-sweet Skin Pigeon, Sea Chocolate presented as a gorgeous pearl, and the most intriguing Buddha Jump Panna Cotta dessert! Don’t miss the thoughtful tea pairing by tea sommelier Rita Ye - a fantastic showcase of tea’s versatility throughout the meal.

Our menu:

Blood Cockle Tart
Pine Oyster Roll
Rhizoma Pork Brain Soup
Pinna Scallop Carpaccio
Aged Radish Chawanmushi
Shacha Noodles
Madeira Vinasse Cured Eel
Sichuan Spiced Scampi
Maltose-sweet Skin Pigeon
Balang Fish Bo-bià
Orchid Wampi Granita
Mapo-Tofu
Sea Chocolate
Buddha Jump Panna Cotta
Chengdu Noodles Montbianc
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Aventure
Xiamen, China
#supermelChina #supermelXM 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

Quanto mais nos cansamos das “experiências” e das fórmulas repetidas e copiadas ad nauseam, mais procuramos esta espécie rara - alô @prado_restaurante - de restaurante onde tudo parece fácil: um equilíbrio elegante entre produto, técnica e vinhos; pratos que chegam à mesa e nos fazem salivar; descontração e uma hospitalidade que nos deixa em casa.

O Cepa é assim. Um restaurante que impressiona, fica na memória e ao qual queremos sempre voltar. Só me arrependo - não foi por falta de aviso - de ter demorado tanto tempo a descobri-lo. Obrigado @ivanralstonb

@restaurante.cepa
@lucasdanteb
@gabriellifleming Less

The abalone risotto was particularly delicious! ^_^ The service, the atmosphere of the restaurant, and the farewell were all excellent.The food was, of course, wonderful, and it was a truly lovely restaurant. The pairings mainly featured Japanese wines, and both were a delightful match.I never expected to enjoy such delicious eel at a French restaurant! ^_^I’m not a fan of melon, but the dessert was very well-balanced and delicious! ^_^ Less

🍑 Marille. Reife, Wärme, Tiefe.

Wachauer Marille – im eigenen Saft geschmort, karamellisiert, auf den Punkt gereift.
Baba, getränkt mit Marillensirup und Bittermandel.
Creme Chantilly als Ruhepunkt. Pistazie als kühler Kontrast.
Anis-Ysop bringt Frische und Spannung.

Süße und Säure. Bitterkeit und Kräuter. Wärme und Kälte.
Die Marille im Mittelpunkt. Alles andere folgt.

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#austria #vienna #finedining #goodfood #design foodlover instagood vegetarian foodie salzburg 50bestrestaurants oad michelin finedininglovers foodporn food photography nyc photography restaurant foodphotography foodblogger cheflife work 120mm fujifilm fujifeaturetime fuji chefstalk gourmet chefsroll restaurant @oadtop100 @michelinguide finedininglovers @theworlds50best Less

Locavore NXT - Bali (Indonesia)

There’s a forest on the roof of this restaurant. Under the floor, a room where they grow mushrooms. That’s not decoration. That ‘s the pantry.

Locavore NXT, in the rice fields outside Ubud.

A koji fermentation lab. Beehives. Ingredients coming from farmers, fishermen and foragers around the island.

Around twenty courses, built almost entirely from what Indonesia already has, not what a fine dining menu is supposed to have.

More from Bali coming. Follow along.

(Versão em Português nos comentários) Less

I love 沙翁 or Chinese doughnuts; yet I hardly eat them even in HK where it is easily found. The reason? I love mine freshly fried and sprinkled with sugar, but what I find have often been left on the shelf for a long time. They’re deflated, chewy, and damp sugar.

I recently ate some at Shang Palace Singapore. I felt these were very close to how 沙翕 should taste. Fried ala minute, they were light, airy and almost ‘melt in the mouth’— exactly how I remembered them as a kid. Less