Foodle

A short and delicious kappo lunch menu at Michelin ⭐️ ⭐️ Odo.
Definitely feels a little different to similar concepts in Japan as many ingredients here were local and serving size was certainly maximised . But every dish delivered on exactly what you would expect.

Chawanmushi with Hokkaido Uni , Oscietra caviar , Dashi thickened with kudzu , ginkgo nuts

Fish and Sakyo miso broth , madai , myoka ginger , gluten puff , yuzu

Smoked and chargrilled Hudson Valley duck with a sancho pepper and soy jus alongside a salad of shiitake , fig , cucumber , lotus root and peanut

Mini chirashi with chutoro, kampachi and ikura

Katsuoboshi dashi with soba noodles, Kumamoto A5 Wagyu with micro Shiso and radish

Green apple soft serve , pears , lemon meringue , toasted flakes Less

Noda, located in Harajuku, Tokyo, is an intimate restaurant that seamlessly fuses traditional Japanese cuisine (Washoku) with innovative French influences. Chef Yuki Noda, with over 20 years of culinary experience, began his career in France, working at renowned establishments like Taillevent in Paris. Upon returning to Tokyo, he opened Kiki Harajuku in 2011, a French-inspired bistro that earned widespread acclaim. Seeking to deepen his understanding of Japanese culinary traditions, Noda apprenticed at the prestigious Shigeyoshi, leading to a transformative shift in his cooking philosophy.

In 2023, Kiki Harajuku was reimagined as Noda, reflecting Chef Noda’s unique style. Each course begins with Japanese ingredients prepared using Washoku techniques, but Noda incorporates French elements—such as herbs or specialized preparations—drawn from his extensive experience. This results in a distinctive and instantly recognizable flavor profile, balancing tradition with creativity. The restaurant’s counter seating and reservation-only policy foster a highly personalized and immersive dining experience.

Praised for its innovation and authenticity, Noda offers a refreshing departure from increasingly uniform “world cuisine.” Chef Noda’s dishes embody his depth of expertise, creating a signature culinary style that stands out in Tokyo’s dynamic food scene. Noda represents a perfect harmony of two culinary worlds, captivating diners with every bite. Less

#カルビとタン
#梅田⁣
3月28日オープン焼肉食べ放題がお得なお店⁣
今回も人気NO1超コスパ食べ放題3345円⁣
トップはタンしゃぶお肉が綺麗な花をモチーフ⁣
サッと焼いてしゃぶっと溶き卵を潜らせ口内へ⁣
とろける美味さとはまさにこの事甘美なひと時⁣
1本タンは驚きのツチノコサイズ凄いボリューム
ザクッと歯切れよしの食べ応えこれだけで腹パン
縛りタンネギ巻きタン丸ごとロングタンなど⁣
食べ放題プラス500円でこれ全部食べ放題⁣
タン好きには堪らんタン尽くしのタン祭り⁣
ハラミもホルモンも柔らかく光の速さでペロリ⁣
肉だけでなくチーズぐつぐつじゃがバターも有り
〆は毎度お馴染み温まるカルビクッパで腹閉じ
食べ放題とは思えない肉質に部位の種類も豊富⁣
別途ソフトドリンクやアルコール飲み放題も有⁣
これ全部食べて3000円台はとにかくど破格⁣
あれよあれよと既に人で溢れるかえる店内大盛況
恐るべしカルビとタンは要チェケすべくお店⁣
食べ放題故の提供速度チョッ早若い男女がテキパキ切り盛り⁣
20241025
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🥩人気NO.1超コスパ食べ放題🥩⁣
▪️今だけ全82品3.845円→3.345円(税抜き)⁣
▪️+500円で7種のタンが食べ放題(1日5組限定)⁣
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@karubitotan⁣
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カルビとタン⁣
大阪市北区曾根崎2-5-23 ziziお初天神 7F⁣
📞06-6315-8550⁣
営業時間 16:00～00:00⁣
(L.O. 料理23:00 ドリンク23:30)⁣
定休日 1月1日⁣
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#関西グルメ #大阪グルメ #梅田グルメ⁣ Less

Recommended bowl: Black belt

The name Kuro Obi means 'black belt', a reference to the dark dried strips of Rishiri kombu that go into the soup stock. This kombu (kelp) is one of the most prestigious varieties available in Japan, and is harvested off the northernmost tip of Hokkaido, near Rishiri Island. The noodles are made by a local purveyor using wheat from Hokkaido. Open since 2017. Less