Foodle

“Il Cappero is an honest and coherent restaurant. It does not pretend to be what it is not, it does not import techniques it does not master, it does not load plates with ingredients to appear sophisticated. It is connected to the place where it exists — a volcanic island that is almost inaccessible — and turns that limitation into a virtue. In a fine-dining world that grows increasingly generic, where tasting menus resemble one another regardless of latitude, that matters. It matters more than most restaurants are willing to admit.

And then there is Therasia as a project: a resort that invests in young talent, practises sustainability without using it as a slogan, and manages to sustain two-starred restaurants on an island almost inaccessible to the common eye. It is a case study in hospitality, and almost reason enough to lose a watch in a Sicilian airport.

Sometimes, losing a watch is the fair price to pay for gaining time.“ - full article on flavorsandsenses.com
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O Il Cappero é um restaurante honesto e coerente. Não finge ser o que não é, não importa técnicas que não domina, não enche os pratos de ingredientes para parecer sofisticado. Está ligado ao lugar onde existe — uma ilha vulcânica quase inacessível — e faz dessa limitação uma virtude. Num mundo de fine dining cada vez mais genérico, onde os menus de degustação se parecem iguais independentemente da latitude, isso conta. Conta mais do que a maioria dos restaurantes está disposto a admitir.

E depois há o Therasia como projecto: um resort que aposta em jovens talentos, que pratica sustentabilidade sem a usar como slogan, que consegue manter dois restaurantes estrelados numa ilha quase inacessível ao olhar comum. É um caso de estudo em hospitalidade, e uma razão, quase, suficiente para perder um relógio num aeroporto siciliano.

Às vezes, perder um relógio é o preço justo para ganhar tempo! - artigo completo no blog Less

Recommended bowl: Ramen dreamer

Open since June of 2020, this shop utilizes Rausu Kombu from Hokkaido, a few kinds of katsuobushi and niboshi in the soup. Choice of shio or shoyu tare, with toppings like ajitama, pork chashu, mitsuba, negi, onions and yuzu. Run by master Homareda-san, whose dream from the age of 10 was to become a ramen master someday, now owns four yakiton (grilled pork skewer) restaurants, including one in Roka-kōen from 2015. Less

🇮🇹 ร้านอาหารอิตาเลียนสุดชิคสไตล์ Italo-Disco กลางย่านสาทร แค่ก้าวเข้าไปก็เหมือนวาร์ปกลับไปยุค 80’s แล้ว ทั้งแสง สี เสียง และกลิ่นอายวินเทจที่ชวนให้นั่งยาวแบบไม่ต้องรีบ บรรยากาศมีความสนุกแต่ยังคงความเท่ในแบบอิตาเลียน

และแน่นอนว่าเป็นร้านอิตาเลียนทั้งที เมนูเด่นจะพ้นพาสต้าและพิซซ่าไปได้ยังไง !! ตัว Tortellini ที่นี่ทำกันให้เห็นสดๆ แป้งพิซซ่าดี กรอบถูกใจ Baby Chicken เนื้อนุ่ม ชุ่มฉ่ำ และมื้อนี้อยากเน้นปลาเลยจัดมาทั้ง Grilled Sea Bream, Grilled Yellowtail Collar และ Gindara Black Cod มาแบบครบๆ ได้ฟีลอิ่มแบบไม่แน่นเกิน

ก่อนลุกจากโต๊ะ อย่าลืมปิดท้ายด้วย Tiramisu ล่ะ เป็นการจบมื้อที่ละมุนและเข้ากับบรรยากาศสุดๆ 🪩💃🏻

ปล. มีบริการ valet parking
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📍@capricci_bkk - ซอยเย็นอากาศ 1
#orn_bellyjourney #orn_italian #orn_capricci Less

Recommended bowl: Extreme Jiro style

Only open at night, Jikaseimen No 11 (11 is pronounced Jū-Ichi) offers Jiro style bowls of salty shoyu-tonkotsu soup with pork fat. Noodles are house-made, extra thick and wavy. Optional garlic, extra veggies, ginger shoyu, plus several more options available on the ticket machine. Master Kimura-san trained at Ramen Fujimaru in Nishiarai Daishi, where he worked as the shop manager. Open since July, 2019. Less

“Il Cappero is an honest and coherent restaurant. It does not pretend to be what it is not, it does not import techniques it does not master, it does not load plates with ingredients to appear sophisticated. It is connected to the place where it exists — a volcanic island that is almost inaccessible — and turns that limitation into a virtue. In a fine-dining world that grows increasingly generic, where tasting menus resemble one another regardless of latitude, that matters. It matters more than most restaurants are willing to admit.

And then there is Therasia as a project: a resort that invests in young talent, practises sustainability without using it as a slogan, and manages to sustain two-starred restaurants on an island almost inaccessible to the common eye. It is a case study in hospitality, and almost reason enough to lose a watch in a Sicilian airport.

Sometimes, losing a watch is the fair price to pay for gaining time.“ - full article on flavorsandsenses.com
__

O Il Cappero é um restaurante honesto e coerente. Não finge ser o que não é, não importa técnicas que não domina, não enche os pratos de ingredientes para parecer sofisticado. Está ligado ao lugar onde existe — uma ilha vulcânica quase inacessível — e faz dessa limitação uma virtude. Num mundo de fine dining cada vez mais genérico, onde os menus de degustação se parecem iguais independentemente da latitude, isso conta. Conta mais do que a maioria dos restaurantes está disposto a admitir.

E depois há o Therasia como projecto: um resort que aposta em jovens talentos, que pratica sustentabilidade sem a usar como slogan, que consegue manter dois restaurantes estrelados numa ilha quase inacessível ao olhar comum. É um caso de estudo em hospitalidade, e uma razão, quase, suficiente para perder um relógio num aeroporto siciliano.

Às vezes, perder um relógio é o preço justo para ganhar tempo! - artigo completo no blog Less

@tenerumi_restaurant

“Guidara works without pasta, without risotto, without luxury branding on the plate, and without the aggressive marketing that pushes other Italian chefs of his generation onto magazine covers before they have much to show. Guidara has something to show: a voice, a philosophy. What he lacks, for now, is media charisma and fluent English to help the world start looking at Vulcano differently. That will come.

Will I return?

Yes — without a watch, and with one certainty: Sometimes, the most difficult journey leads exactly where it should.” - find everything about it on flavorsandsenses.com
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Guidara mostra-se sem pasta, sem risotto, sem marcas de luxo no suporte e, claro, sem o marketing audaz que projecta outros chefs italianos da sua geração para capas de revista antes de terem o que mostrar. Guidara tem o que mostrar, uma voz, uma filosofia própria, falta-lhe agora o carisma mediático e o inglês fluente para que o mundo comece a olhar para Vulcano de outra forma. Isso virá.

E eu? Volto?

Sim, mas sem relógio e com uma certeza: Às vezes, a viagem mais difícil leva ao sítio certo!” - artigo completo em flavorsandsenses.com

⭐️⭐️ @michelinguide

#itenerumi #davideguidara #flavorsandsenses #mystorywithmichelin Less

🇯🇵 Shichi ร้านอาหารญี่ปุ่นที่ครองใจใครหลายๆคน กลับมาครั้งนี้พร้อมสาขาใหม่ย่านสาทรเพื่อฉลองครบรอบ 9 ปีแบบจัดเต็ม

ไฮไลต์ของสาขานี้คือเมนูพิเศษสำหรับสายเนื้ออย่าง Shichi Steak Flambé สเต็กไฟลุกที่เชฟเลือกใช้ Australian Striploin ราดแอลกอฮอล์แล้วจุดไฟกันสดๆข้างโต๊ะ เป็นโมเมนต์ที่หยิบกล้องมาถ่ายแทบไม่ทัน 📸

และแน่นอนว่ามาร้านนี้กี่ครั้งก็ยังต้องสั่งเมนูซิกเนเจอร์อย่าง Shichi Roll และ Salmon Supreme ที่รวมทุกพาร์ตของแซลมอนไว้ในคำเดียว ทั้งท้องแซลมอน ยำแซลมอน และแซลมอนสับห่อสาหร่าย ส่วนปลาหิมะหมักซอสมิโซะก็เป็นอีกจานที่สั่งแล้วไม่เคยผิดหวัง

บรรยากาศของสาขาสาทรมีความโรแมนติก นั่งสบาย เหมาะกับดินเนอร์หรือเดทแบบจริงจัง และช่วงนี้เค้ายังมีโปรโมชั่นเปิดร้าน ลด 40% ทุกเมนู ตั้งแต่ 24 ม.ค. – 6 ก.พ. เท่านั้น

สายอาหารญี่ปุ่น ใครเป็นแฟนร้านนี้ หรือกำลังมองหาร้านใหม่ๆย่านสาทร แนะนำให้แวะมาลองที่ Shichi เลย 🍶🍱

ปล. ร้านอยู่ชั้น G ตึก Supalai Icon Sathorn มีที่จอดรถสะดวก
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📍@shichibkk - สาทร
#orn_bellyjourney #orn_japanese #orn_shichi #ShichiSathorn #ShichiAlwaysBetter #Shichi9Years #ShichiBKK Less