Foodle

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

Back at Menmo in Hamburg last night.

Since I published my review a few weeks ago, the response has been remarkable. The restaurant has been fully booked, and I keep hearing from readers who went there after reading my article — apparently, there are guests almost every night who found their way to Menmo through my review.

Even after more than 20 years of independent restaurant writing, seeing readers and followers respond like this still means a great deal to me. I am incredibly happy for this young restaurant and for the recognition its cooking is receiving.

I also want to say thank you to everyone who reads my reviews, trusts my judgement, makes a reservation, and actually goes out to discover these places. Merci beaucoup!

Most importantly, Menmo continues to deserve the praise. Another excellent dinner last night. Less

I finally had the chance to visit "Mitani," a place I had been curious about for a long time.To put it simply, it was not just "delicious sushi," but a complete "experience."This time, I used a private room. The tranquility and atmosphere of the space added a significant sense of exclusivity.Each piece of sushi was meticulously crafted, considering temperature, aroma, and the way it melts in your mouth. I found myself thinking, "Ah, this is what top-tier sushi is like..." multiple times.The tuna, in particular, was astonishing. It had a rich umami flavor without being heavy, and the aftertaste was clean. It was simple yet completely different from any sushi I had eaten before.The rice was exquisite, creating a perfect harmony with the toppings. It felt like it was completed in my mouth.The chef's presence and pace were also pleasant; there was a sense of tension, yet the atmosphere felt surprisingly relaxed. I could see why this place is so popular.This time, I didn't drink alcohol, and the cost was about JPY 40,000 for one person. If you plan to enjoy pairings or drinks, it seems wise to budget around JPY 60,000.While it's certainly not a cheap price, it felt more like I had "experienced a memorable culinary journey" rather than just "eating high-end sushi."Now I understand why reservations are so hard to come by.This is a restaurant I would love to visit again for a special occasion. My next reservation is a year from now! Haha. Less

Foodtastic Experience @thedune.restaurant ✨

Located @theflorentinhotel created by @niclas_nussbaumer 🙏

🍿 & Caviar

Pikeperch, sansho pepper, peach

Langoustine, white almonds, yuzu kosho

Veal entrecôte, salted lemon, lettuce

Currant Bush

Sourdoughbreadmiso, red shiso, chocolate

🌟🌟 Less

There are restaurants where, for reasons that aren’t always easy to explain, you get the feeling that something isn’t quite right. You sense a certain tension in the air, moments of uncertainty in the service, rehearsed smiles, dishes with overly contrived creativity, and staff who don’t seem very happy.
Then there are others where everything simply seems to flow, where the drinks, the dishes and the conversations slot together in a natural succession, like scattered pieces coming together in this complex jigsaw that is the art of hospitality.
And perhaps that is why starters such as the shrimp vol-au-vent with garlic sauce and tosazu strike us as superb. And the octagonal plates on which they are presented look beautiful.
And a dish such as ‘Iberian ham, roasted melon consommé and lardo’, in which the ham is a jelly made from its own consommé, cut into noodle-like strands, served with lardo and crispy pieces of chicharrón in a cold broth seasoned with rice vinegar and basil, takes us by surprise.
And there’s a real pleasure in discovering more about Spanish wines, such as that Chupadero Listán Blanco from Lanzarote. And time to delve into the richness of traditional surf and turf dishes, such as ‘Pintada amb gambes’, which Fran Agudo reinterprets and perfects in his commitment to ‘haute cuisine at the bar’. And there’s pure joy in spreading the smoked tuna belly with pine nut emulsion over a slice of toasted bread.
And there’s room to finish with the dessert of coffee, mucilage and umeboshi. And to reflect on what Iván Castro told us when I asked him about the team: “I look for good people; it doesn’t just matter that they’re very good at this or that, I want good people”.
Fran Agudo was a regular at this bar. When Tickets closed, Iván challenged him to come here. In a few years, they earned two Michelin stars. Both thought first about ‘who’, then ‘what’.
It’s always the people (who, as I understand it, all have three days off a week here) who make the difference.
And with the right people, you can go anywhere. Less

Boutique Kosher @mutra_miami ✨

1 perfect Falafel by @razxmutra 🙏

Tunisian Ceviche 🐟

Food is Holy 😇

Don’t speak to much 🤫

Chicken Liver dreaming to become Foie Gras 🐔

Empanadas from Damascus 🥟

Childhood Memories 💭

Grandma from Tbilisi & Tunis 👵

Let’s ruin something pretty 🫜

Double or Nothing 🍝

Dessert 🍨

Newly star in town 🌟

The warmest welcome 🤗 Less

大蔵
千林
新鮮な鶏刺しを堪能できる私のホームグラウンド
トップは私の栄養ドリンク大好きな二大巨頭
こころと肝刺し鮮度抜群で臭みは一切なしで最高
焼鳥は量より質を体現した満足度の高い一本
旨みを閉じ込めた絶妙な火入れが亭主の腕の見せ所
揚出し豆腐は衣さくっ中からとろける豆腐が顔出し
ひと口ごとにほっとする優しい味で絶対の必食
大好きな細ポテトフライはお連れと血眼の争奪戦
塩加減は毎度不安定ながらも愛嬌、止まらない手
そして気付けばもう一皿オカワリが恒例行事
シゴオワの行きつけはここ食べたらHP全回復
店内は温かい空気に包まれた心の拠り所的存在
知ってるお顔もちらほら常連さん達が自然と集まる
思わずただいまと言いたくなる我が家みたいなお店
ぶっきらぼうに見えて実は優しいツンデレ大将が切り盛り
20260724
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🐓本日のメニュー🐓
・焼鳥1本130円〜
・こころ造り
・肝造り
・フライドポテト
・揚げだし豆腐
・ツナサラダ
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大蔵 千林店
大阪府大阪市旭区森小路2-1-10
コーワビル 1F
📞06-6953-9993
（電話予約不可やけど一応w） Less