Foodle

영천영화 청담점 / ヨンチョンヨンファ / Yeongchen Yoenghwa

*Followed by English translation.

見冨右衛門、韓国グルメ旅 vol.5!!

ユッケ。

日本ではなかなかお目にかかれなくなりましたね。法律で禁じられているのは生食のレバーだけだが、生食の基準の厳しさもあって嫌厭する飲食店が減ったのが実情です。だが、ユッケはもともと韓国の食文化であり、いまでも多くの韓国料理店で楽しむことができる。今回はその１つである高級韓牛専門店『ヨンチョンヨンファ』をご紹介してまいりましょう。

著名人のサインを壁中に貼り出すのは日韓共通のようですね。同店の壁中には、日本でもお馴染みの芸能人のサインもところ狭しと飾られます。生食なだけに信頼性は重要なファクターですが、それを証明するかのようにオープンキッチンでスタッフが肉の処理を延々と行っております。

お目当ては、この「ユッケビビンバ」。

まるでサラダのように、サンチュとユッケが盛り付けられます。ビビンバというがコチュジャンなどは使わずに、たっぷりの胡麻油が使われており、その香りが鼻腔をくすぐります。味付けは結構な濃厚さがあるが、サラダ仕立てな雰囲気で、軽い印象に仕上がります。ここにご飯をぶち込でもなお軽さがあり、カフェ飯のようなイメージの丼になっております。特に女性には好まれそう。

韓国料理にはキムチやナムルが最初に食卓を彩るが、このユッケビビンバの味変にぜひ利用してほしい。いろんな表情が楽しめます。ご馳走様でした。

《アクセス》
서울 강남구 도산대로90길 3 상민빌딩
7号線 清潭駅9番出口から607m

《TEL》
+82 0507-1402-0381

《外部リンク》
http://www.ycyh.co.kr
https://naver.me/x0ah1TU7
https://www.instagram.com/0_1000_movie/

In Japan, due to strict regulations on raw meat, enjoying Yukhoe has become quite challenging. Yukhoe, originally a part of Korean culinary culture, can still be savored in many Korean restaurants. Today, let me introduce you to one of these establishments, the high-end Korean beef specialist, ‘Yeongchen Yoenghwa.'

The highlight here is the "Yukhoe Bibimbap."

Presented like a salad, Sangchu (lettuce) and Yukhoe are artfully arranged. Unlike traditional Bibimbap, it doesn't use Gochujang (red pepper paste), but instead features ample sesame oil that tantalizes the senses with its aroma. The seasoning is rich, yet the overall impression is light and salad-like, even when mixed with rice. It has a refreshing quality, resembling a casual cafe-style bowl. This dish, especially, seems appealing to women.

While Korean cuisine typically starts with Kimchi and Namul adorning the table, I recommend utilizing these side dishes to enhance the flavor experience of Yukhoe Bibimbap!

#영천영화
#ヨンチョンヨンファ
#ユッケ
#清潭
#チョンダム
#ソウル
#韓国グルメ
#韓国旅行
#韓国旅行情報
#韓国食べ歩き
#韓国料理
#gourmet
#koreanfood
#foodie
#foodblog Less

📍Akasaka Ogino 赤坂 おぎ乃┆🗼Akasaka 赤坂┆💎Omakase Course おまかせコース (¥33,000 / person)┆𝗣𝗮𝗿𝘁 2 / 2

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼
👩🏻‍🍳┆Traditional Japanese · 日本料理
🏷┆@satoshiogino #赤坂おぎ乃
💰┆¥30,000~¥40,000🌛
🚉┆Akasaka 赤坂駅 (Exit 7)🚶🏽‍♀️2min
👣┆Smart Casual · スマートカジュアル
📅┆Introduction Only · 予約困難店
✍️┆Food 10/10 · Vibe 10/10 · Price ¥¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼
【Description】
“Akasaka Ogino” is a “Nihon-ryori” (traditional Japanese cuisine) restaurant that opened in March 2020🌷 The Owner Chef @satoshiogino started his culinary career at the prestigious “Arashiyama Kitcho” in Kyoto before working for “Kojyu” and “Okada” in Ginza✨ There are 7 counter seats, and guests can observe each dish being carefully prepared with seasonal ingredients and delicacies🌻

【Comment】
The cover photo features “Donabe-Gohan” (claypot-cooked rice), served with “fugu” pufferfish and “kujonegi” spring onions🔥 The Seasonal “Hassun” was also particularly memorable, inspired by “Setsubun” (a Japanese festival held the day before the start of spring in the traditional calendar)🌷

① 🐡Claypot Rice with Pufferfish & Spring Onion
②, ③, ④ 👹Seasonal "Hassun"
⑤ 🦀Snow Crab with Starch Sauce, Lotus Root Mochi
⑥ 🐍Conger Eel on Rice
⑦ 🍚Claypot Cooked Rice
⑧ 🍓Strawberry "Daifuku”, Caramelised Walnut
⑨ 🍨White Chocolate Ice Cream, Butterbur Sprout

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼
【店舗概要】
美食家なら誰もが知る、日本料理の名店「赤坂 おぎ乃」🌸 店主の @satoshiogino 大将は京都の「嵐山吉兆」にて8年間修業した後銀座で経験を積み、2020年3月に独立🎉 ７席のカウンターからはオープンキッチンが眺められ、「歳時期や節句を料理に落とし込んでいく」をモットーに旬の食材が丁寧に調理されます🍁 季節に合わせた美しい器からおもてなしまで、全てが素晴らしいお店です🥲

【コメント】
「節分」をテーマにしたおまかせコースの後半です✨ 中でも「八寸」は特に感動的で、絵馬の形をしたお盆の上に「福」を意味する小料理が並んでいました🐎「鬼は外、福は内」ということで、「鬼」のデザインの器は敢えてお盆の外に置かれていたのもチャームポイントでした🥹 可能であれば、毎シーズン通いたいお店です🐉

① 🐡河豚と九条ネギの土鍋ご飯
②, ③, ④ 👹八寸
・🫘福豆・根菜
・🍠シルクスイートの焼き芋天ぷら
・🥒海蘊と海鼠お酢の物
・🐟鰯のフライ・梅おろし
・🍊金柑・豆腐の白和
・🦆炭火焼き鴨
・🐟あん肝・辛子酢味噌　
⑤ 🦀松葉蟹の餡掛け・魂蓮根のお餅
⑥ 🐍鰻丼
⑦ 🍚五色丼
⑧ 🍓苺大福・白餡・胡桃のキャラメリゼ
⑨ 🍨ホワイトチョコのアイス・蕗の薹

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼
#tokyohalfie_akasaka #tokyohalfie_赤坂 #tokyohalfie_ogino #tokyohalfie_おぎ乃 Less

A short drive away from the more touristy destinations of Jose Ignacio and Punta Del Este, @restaurantegarzon is the ultimate destination restaurant. Tucked away in a small “pueblo” with the same name as the restaurant, the place is headed by celebrity chef Francis Mallman and embodies his philosophy of using fire to bring out the natural flavors of ingredients.

While the steaks here were indeed great, my highlights and strong recommendations would go to the vegetable focused items on the menu, with a special mention to the “cara sucia” bread, a smoked flatbread with burnt oranges and arugula.

And please make sure to leave some room for dessert.

—x—

A uma curta distância de carro dos destinos mais turísticos de Jose Ignacio e Punta Del Este, @restaurantegarzon é um destino gastronômico que por sí só justifica toda a viagem. Escondido em um pequeno povoado com o mesmo nome do restaurante, o local é liderado pelo chef celebridade Francis Mallmann e incorpora sua filosofia de utilizar o fogo para realçar os sabores naturais dos ingredientes.

Embora as carnes aqui sejam realmente excelentes, meus destaques e recomendações são para que você não deixe de experimentar os pratos vegetais do cardápio, com uma menção prá lá de especial para o pão “cara sucia”, um pão defumado com laranjas queimadas e rúcula.

E não deixe de reservar espaço para a sobremesa. Less

Sazenka, located in Tokyo’s Minami-Azabu district, is a fine dining restaurant that merges Chinese cuisine with Japanese influences. The chef, Tomoya Kawada, is renowned for his unique approach that incorporates Chinese cooking techniques and Japanese sensibilities. This fusion reflects a deep respect for the tea cultures and culinary traditions of both China and Japan. Sazenka is set within a former diplomat’s residence and offers an intimate dining experience with just 12 seats and two private rooms.

Chef Kawada’s journey in the culinary world has been impressive. Before opening Sazenka in February 2017, he worked at a Chinese restaurant in Tokyo for ten years, moved to Nihonryori RyuGin to learn Japanese kaiseki, and then to Taiwan to help start RyuGin’s Taipei branch before returning to Japan. His menu at Sazenka features traditional Chinese dishes, such as barbecued pork and Qingtang noodle soup, alongside special order items like simmered abalone and Shanghai hairy crab, often paired with a selection of fine teas or alcoholic beverages.

Sazenka has earned accolades such as three Michelin stars and recognition in Asia’s 50 Best Restaurants list, highlighting the restaurant’s exceptional cuisine and the chef’s innovative approach. The restaurant’s philosophy centers on “Wakon-Kansai,” which translates to a spirit of Japanese essence with Chinese talent, an idea that permeates through its dishes and overall dining experience

Dining at Sazenka is not just a meal; it's a journey through a meticulously crafted fusion of Chinese and Japanese culinary traditions, under the adept guidance of Chef Tomoya Kawada. The menu at Sazenka, exemplified by the dishes served, showcases an innovative blend of ingredients and techniques that highlight the chef's commitment to the 'Wakon-Kansai' philosophy—Japanese spirit with Chinese talent.

Starting with the Asari Clam with Rice Vermicelli, the dish stands out for its exquisite use of texture and a high level of acidity that complements the subtle sweetness of the clams beautifully. This opening act prepares the palate for more complex flavors to come.

The Hotaruika Shaoxing Marinate brings a playful contrast with its trio of toppings, offering a delightful exploration of taste and texture, while the Hard Clam Spring Roll surprises with its use of fukinoto (butterbur sprout), adding a bitter edge that cuts through the richness of the clam.

The Sazenka Style Barbecue is a reinterpretation of the classic barbecue with a Japanese twist, utilizing pork in two servings—one notably enhanced by hanasansho (a type of Japanese pepper), adding a tingling spiciness that invigorates the senses.

An unusual yet harmonious combination in the Pufferfish with Jellyfish presents a masterful play on textures, melding the firmness of the fish with the crunch of the jellyfish, underscored by a delicate balance of flavors that are both bold and intricate.

The Pheasant Wonton Soup is a revelation in its clarity and depth of flavor—intensely aromatic yet astonishingly light, demonstrating the chef's skill in extracting and concentrating flavors without heaviness.

Moving to the stronger tastes, the Steamed Pufferfish and Szechuan Pufferfish (the latter prepared as karaage) are standout dishes that show the versatility of pufferfish, prepared with respect to both its texture and the potential of its subtle flavors, especially when paired with the boldness of Szechuan seasoning.

The Braised Shark Fin Soup is a signature that lives up to its reputation, offering some of the most profound and layered soup experiences, marked by its rich and luxurious consistency.

For a lighter touch, the Seasonal Vegetables, steamed onion in its own broth, showcase the purity of the ingredients, reflecting the simplicity yet depth that Japanese cuisine is known for.

Ending on a high note, the Sweet and Sour Pork Rib is a classic dish reimagined with a finesse that ties the entire meal back to the overarching theme of Chinese influence meshed with Japanese restraint.

Overall, Sazenka delivers an exceptional dining experience that not only respects but also celebrates the shared culinary heritage of China and Japan, making each dish a testament to the art of fusion cooking at its best. Less

Part 4/4
When it comes to collaborations, Danny Yip, the man behind The Chairman, always does it right—and great. Because he takes each and every one of these events seriously. He would visit the cooking venue months ahead. He would take pains to understand his collaborators, the cooking techniques involved, the ingredients available locally, and many other things. I have attended a number of his dinners, and never found anything wanting (that’s a lot coming from me!).

This time round, Danny cooks with Kevin Wong (one of my favourite chefs in Sg) and hosts Chef Cho Eun-hee and Chef Park Seong-bae (Onjium). It was a meeting of Chinese, SE Asian, and Korean cultures; yet the flavours worked as one—with the different ‘schools’ tickling the tastebuds in their own way, without clash or imbalance. Overall, the flow was seamless. And I tasted new ways of mixing and matching ingredients that overturned tropes and traditional ‘rules’ of cooking. It was an eye-opener for me.

Thank you for a truly educational and delicious experience.
#asia50bestrestaurants #asia50best #michelinstar #koreanrestaurant #koreanfood #koreanchef #koreanfood #koreanfoodlover #eat #food #foodporn #foodstagram #foodies #foodgasm #foodpics #foodforfoodie #instafood Less

My very first culinary trip to Denmark was for one of Scandinavia’s greatest talents.
It must have been in the beginning of 2004 when we paid a visit to the most popular restaurant “Paustian” by the unique @bobech. A great experience.
Without a doubt he is considered one of the pioneers who put Scandinavia on the world culinary map.
Nice to see he’s back in the game with his new hotspot BoBe!
🙏🫶❤️😘
•
BoBe
Copenhagen, Denmark
#miguelontour #mcculinarylife #youdinner #youdie #michelinrestaurant #maitre #mystorywithmichelin #food #foodie #potd #worlds50best #picoftheday #foodporn #instafood #instalike #caviar #photooftheday #foodgasm #eggs #instadaily #foodblogger #emotion #beautifulcuisines #traveller #chefsofinstagram #chefslife #bobech #bobe #copenhagen Less