Foodle

After checking out its more casual sibling @tacubo_shirokanedai earlier this year, we finally made it to the original @tacubo_daikanyama. The restaurant is known for seasonal Japanese ingredients prepared in an Italian style with a strong focus on producer relationships and open-fire cooking. Only a course menu is offered. The cooking was precise and creative with standouts including the signature caviar capellini, the whelk from Hokkaido, the wood-fired duck, and the rotating selection of pastas. The wine list is excellent, and the sommelier’s guidance is well worth taking. If you can, sit at the counter - watching the kitchen in full swing is half the experience. A clear standout for anyone after precise, ingredient-driven Italian with real wood-fire character in an intimate setting.

Our menu:

竹島さん モッツアレラ
TACUBO-Style Caprese

浙江省 キャビア
Caviar from Zhejiang

徳島 すだち鮎
Sweetfish from Tokushima

北海道 ツブ貝
Whelk from Hokkaido

石川 赤むつ
Rosy seabass from Ishikawa

鈴木農場 ドルチェドリーム
Corn from Chiba

鳥市精肉店 恵鴨
Duck from Aichi

高知 小夏
Konatsu from Kochi

パスタ
Pasta

沖縄 ゴールドバレル
Pineapple from Okinawa

沖縄 マンゴー
Mango from Okinawa
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TACUBO
Tokyo, Japan
#supermelJapan #supermelTokyo Less

Muku
2026.02
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OWAN
Lotus root cake, uni, white miso soup

OSHINOGI
Mochi rice, Japanese whiting, caviar, yuzu

OTSUKURI
Seasonal sashimi selection

YAKIMONO
Kinki rockfish, chrysanthemum greens purée, crispy fried onions

SUNOMONO
King crab, white asparagus, Tosazu vinegar

NABE
Amadai tilefish, bamboo shoots, yuzu kosho
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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

New article online: @imperialdelhi.

In the heart of one of the world’s most vibrant cities, The Imperial New Delhi feels like an oasis of another era. Set across eight acres of lush gardens, this magnificent Art Deco landmark is a wonderfully peaceful retreat from the energy of the city outside.

From the moment you arrive, welcomed by the hotel’s iconic Sikh doormen - a tradition dating back to 1936 - there is a sense of history everywhere. Beautiful architecture, marble floors, fresh flowers and more than 5,500 original artworks turn the hotel almost into a living gallery, while its gardens, dotted with sculptures and century-old trees, create an extraordinary feeling of space in the very centre of Delhi.

Yet The Imperial is much more than its heritage. Behind the grandeur lies a deeply personal approach to luxury, with elegant rooms, thoughtful details and service that feels genuinely warm rather than ceremonial.

One of its greatest surprises is the impressive 44,000-square-foot Imperial Spa, where wellness journeys can begin with a consultation by an Ayurvedic doctor and treatments incorporate rare botanical ingredients, including Nargis flowers from Kashmir and herbs grown in the hotel’s own gardens. And after exploring Delhi, few things feel better than retreating to the hotel’s immense turquoise pool, surrounded by palms and greenery.

A historic Grand Dame with all the comforts of contemporary luxury, and one of those rare hotels that becomes part of how you remember a destination.

Article via link in bio.

#imperialnewdelhi #theimperialnewdelhi #besthotel #luxuryhotel Less

Incredible tacos at @taqueriaramirez in Greenpoint, Brooklyn 🌮
THE TWO MUST ORDERS
Suadero — slow-cooked beef confit, prepared CDMX-style. Finely chopped, deeply savory and melt-in-your-mouth tender. The quintessential street-style taco from Mexico City.

Tripa — slow-cooked beef small intestines, then blow-torched to order for smoky, crispy edges while staying tender inside. The cult taco at Ramirez.

Pro tip: Make sure to top your tacos with either the red or green salsa, finely chopped raw red onions, and cilantro Less

This was my first visit. Since it was a special occasion, I decided to check out Takaoka, a place I had been curious about for a while.With high ratings, my expectations were quite high, and I was not disappointed—the food was absolutely delicious.First, I was amazed by the tenderness of the octopus. The bonito was incredibly flavorful, and you could tell just by looking at it how delicious it would be! Personally, I loved the aji (horse mackerel) sashimi and aji nigiri. The freshness was evident, and the craftsmanship was impeccable.Watching the chef’s meticulous and passionate work made the meal even more enjoyable. I was also delighted to see that they primarily used ingredients from Chiba Prefecture, incorporating many local products.Additionally, a young chef kindly offered to take a photo for us since it was a special occasion, which I really appreciated.Thanks to them, it turned out to be a wonderful day, both in terms of memories and photographs.It was a great meal! Less