Foodle

🇪🇸 Luma ร้านอาหารสเปนย่านทองหล่อที่ตั้งใจพารสชาติแบบ Spanish traditional มาวางไว้บนโต๊ะ ผ่านฝีมือเชฟ @pepe_dasi ที่เน้นวัตถุดิบดีๆ และวิธีปรุงที่ไม่ซับซ้อน แต่ยังคงคาแรกเตอร์ของอาหารสเปนเอาไว้

รอบนี้เป็นการกลับมากินซ้ำ เพราะครั้งที่แล้วติดใจหลายจานมาก แล้วพอเพื่อนอยากกินอาหารสเปน ชื่อ Luma ก็เด้งขึ้นมาทันที แถมตอนนี้ร้านก็ได้เข้า MICHELIN Guide แล้วด้วยนะ 😍

และแน่นอนว่ารอบนี้ยังไงก็ต้องสั่ง ปลา Seabass จากสเปนย่าง 🐟 เพราะติดใจเมนูนี้ตั้งแต่ครั้งก่อน เชฟเอาปลาไป dry aged 7 วัน ก่อนนำมาย่าง แล้วราดด้วยน้ำมันมะกอกที่ผัดกับกระเทียมและพริกแห้ง กลิ่นหอมมากกก เนื้อปลามีความแน่นแต่ยังฉ่ำอยู่ แล้วน้ำมันกระเทียมพริกที่ราดมาคือเข้ากับปลามาก เป็นจานที่ดู simple แต่กินแล้วหยุดไม่ได้เลย

อีกจานที่เพื่อนสั่งแล้วไม่คิดว่าจะชอบมากคือ Tomato Bread 🍅 มะเขือเทศสับละเอียดเอาไปผัดกับ olive oil และเครื่องเทศหลายตัว แล้ววางบนขนมปัง ดูบ้านๆ แต่รสชาติไม่ธรรมดาเลย ทั้งหอมทั้งเข้มข้นของ tomato แล้วขนมปังก็กรอบถูกใจ

ถ้าอยากได้จานสดชื่นขึ้นมาหน่อย แนะนำ Hamachi Crudo จานนี้มีทั้งความหวานอมเปรี้ยวของ cherry tomato ความ creamy นิดๆ จากตัวซอส แล้วก็กลิ่น basil ที่ช่วยให้ทุกอย่างสดขึ้น กินเพลินจริงๆ

ส่วนจานที่พลาดไม่ได้ของช่วงนี้คือ White Asparagus เมนู seasonal ที่เสิร์ฟมากับไข่ออนเซ็น ไข่แดงเค็ม แฮม และซอสครีม เป็นจานที่ทั้ง photogenic และรสชาติดี ยิ่งเอาขนมปังไปปาดซอสตอนท้ายคือฟินสุดด

ใครอยากลองอาหารสเปน โดยที่ไม่ต้องซื้อตั๋วบินไปถึงยุโรป ขับรถมาที่ทองหล่อได้เลย 😍

ปล. จอดรถได้ที่โรงแรม Somerset
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📍@luma_bkk - ทองหล่อ
#orn_bellyjourney #orn_spanish #orn_luma Less

Finally made it up to Waynesville NC to check out @bensbackdraftbbq1. When he's not putting fires out, Ben's stoking them in a big @tmg_pits offset plus a direct heat hog cooker. Beefy, thick-sliced brisket is solid, but that chopped pork with a generous dose of sweet vinegar sauce is the star (esp. with a generous forkful of that tangy white slaw).

And that Moonpie banana puddin'!

#bbq #eatbbq #ncbbq #fooddrinktravel Less

This was my second visit, and even after several years, the staff remembered me, which really made me happy! The first time I ate here, the food was so delicious that it quickly became one of my favorite places to return to. I truly appreciate how carefully they handled my allergy concerns. I'm looking forward to my next visit. I highly recommend this restaurant for dates and birthdays! Less

ShinodaInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your likes, follows, and saving the restaurant.I revisited "Shinoda," a recipient of the Tabelog Award 2026 BRONZE and a member of the prestigious 100 Best Restaurants. Additionally, it earned one star in the Michelin Guide Hiroshima & Ehime 2018 and has consistently received 3 Tock from Gault & Millau every year.The restaurant is located along Ote-dori, just a 14-minute walk from Imabari Station, tucked away from the main Imabari street. It features a luxurious space with only 4 counter seats.The chef, Yusuke Shinoda, is known for his innovative dishes crafted from local Ehime ingredients.The seafood is sourced from the popular fisherman Junichi Fujimoto, who meticulously manages everything from blood removal to temperature control. Even the vegetables are harvested at the perfect timing. The chef expresses umami through simple combinations of ingredients.Here are the dishes I enjoyed that day, along with some thoughts:"Lemon Soda""Myoga Rice Porridge" Light yet packed with umami."Hamo Dashi Soup with Kuzukiri" Kuzukiri is often enjoyed with sweetness, but it becomes even more delicious when paired with the umami of hamo dashi.Sashimi: "Kisu""Hamo" Two types: hamo with bones removed and boneless fillets."Marinated Managatsuo" With nori, myoga, and shio-koji."Chilled Fried Eggplant with Shrimp" A warm and elegant flavor that is delightful."Charcoal-Grilled Sweetfish from Kamo River, Saijo City, with Sweet Pickled Green Plums""Nanban-zuke of Tenjiku-dai with Cucumber" The specialty Tenjiku-dai is served as nanban-zuke."Salt-Baked Blue Crab" This was the chef's first attempt, and it was also my first experience with salt-baked blue crab."Rice Cooked with Peppers and Tiny Fish" Using California Wonder peppers."Pickles""Okra Soup" With hamo dashi."Warabi Mochi"I had a wonderful time and would love to visit again. It was a great meal. Less

This is my favorite tempura restaurant that I visit regularly. The chef's dedication is evident in the tempura, which evolves every time I come, leaving me amazed. This time, I enjoyed the tempura of sweetfish, which brought back memories from the previous location. The bitterness paired with wine enhanced the deliciousness. I always end up drinking too much sake with the delicious tempura. Once again, it was a great meal! Less

When it comes to soul food, consider a tip from Irma Thomas, the soul queen of New Orleans, to be blue-chip quality.

She helped back the family behind Two Sisters in Treme as they reopened their longtime soul food restaurant in a new location, now at 1610 Basin.

That has brought back a daily-changing menu full of plate lunches based around wonderfully rich and deeply flavored gravies and roux.

The oxtails are a Sunday favorite for Queen Irma herself.

They give melting mouthfuls of beefy, gelatinous meat, and a gravy that mixes with the yellow rice and vegetables on a generous plate, with slabs of cornbread on the side.

This is one from a bunch of top dish picks on my mind now in deep summer — link in my bio has the full read with all of them.

#wherenolaeats #igersneworleans #nolaeats #nolafood #neworleansfood Less

It’s never easy saying goodbye to a restaurant you genuinely love.

Last night marked the final service at @odre_nyc, and I can’t think of a more meaningful way to close this chapter than with a collaboration alongside @oilje_official.

The evening centered around Miyeokguk, the Korean seaweed soup that’s long been a symbol of love, care, and family. It’s the first meal many mothers eat after giving birth and a dish that returns every birthday as a quiet reminder of where life begins. I thought it was a beautiful choice for a final service because, in so many ways, that’s what restaurants are about too. They’re places where people come together, create memories, and care for one another through food.

A huge thank you to Chef @chunongpapa and the entire Odre team for so many memorable meals over the years. Your cooking, hospitality, and passion left a lasting impression on so many of us, and I’m grateful I had the chance to experience it.

Wishing you nothing but success in whatever comes next. I have no doubt this is only the beginning.

Swipe through for a look at one final unforgettable meal.

#odre #oilje #seaweedsoup #Miyeokguk #handhospitality

Snack - gim bugak, corn chip, daechu maejakgwa

Salada - apple, cucumber, kiwi, orange, grape, dill, cabbage, potato, mayo dressing

Squash Japchae - abalone egg, dried chewy tomato, pickled salsify, pine nut

Spicy beef jjim w/ baechu jeon

Chef Changki Kang

Miyeok Guk set

Miyeok Guk - seaweed with bone broth, perilla powder

Baby octopus jeotgal

Kimchi

Dipping sauce

The best white rice

Gelato - almond and coconut milk, crispy rice

Dan Ahn, Chef Changki

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*Hiroo - Sushi Akira (202606) Budget: from JPY 40,000 Tabelog Rating: 3.88 @sushiakira1104 Tonight, we compared a few dishes! Shrimp tasting Sea Urchin tasting Horse Mackerel tasting Broth tasting I wonder when I can come back next time? Restaurant Name: Sushi Akira Phone: 050-3390-0121 Address: 2-37-8 Ebisu, Shibuya-ku, Tokyo, Grande Duo Hiroo 1F Budget: from JPY 40,000 Nearest Station: Hiroo Station, about a 10-minute walk #SushiAkira #Sushi #SushiTime Less

Introducing @bjsrestaurants NEW Korean Sweet & Spicy Chicken Sandwich! 🤤 Crispy fried chicken layered with sweet & spicy Asian glaze, pickled veggies, sesame seeds, siracha aioli, all on a buttery brioche bun. 🔥 A MUST TRY from BJ’s new chicken sandwich lineup! #BJsRestaurantsPartner #bjspartner #bjsrestaurant #DEVOURPOWER Less

🇯🇵 Aca 🇯🇵
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Two tips you should know before your first visit to Aca
兩件你第一次造訪 Aca 前該知道的事
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1️⃣ Carbs are the highlight — and you can (and should) order more
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The seasonal paella is the star: hotaru ika, kegani, and awabi folded into perfect Spanish rice. Message the restaurant ahead of time to pre-order an extra portion — you’ll thank yourself. Catch the right season and you might unlock their unique Spanish-style porridge, a quiet revelation of Japanese seafood meeting Iberian technique.
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This is how Aca works its magic: pristine Japanese ingredients treated with the soul of Spanish cooking — olive oil, saffron, wood-fired intensity, and that slow, patient rice that absorbs everything. It’s not fusion for the sake of it; it’s two traditions speaking the same language of restraint and flavor.
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2️⃣ The steak session — select both
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The chef presents the beef of the day in their signature steak course. For a modest extra charge, choose both cuts. It’s cooked over a proper wood-fire grill that gives the meat a deep, smoky crust while keeping the inside pure and clean. The beef itself comes from carefully selected farms — the kind of provenance that makes you pause between bites.
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Go hungry. Leave impressed. Aca doesn’t shout; it just quietly shows you what happens when Japanese produce meets Spanish fire.
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1️⃣ 主食才是亮點——而且你應該多點一份
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季節限定的西班牙海鮮飯是全場焦點：螢燒魷魚、毛蟹與鮑魚完美融入西班牙米中。建議提前與餐廳聯繫預先加點一份，事後絕對會感謝自己。若碰上對的季節，還有機會解鎖他們獨特的西班牙風粥品，那是日本海鮮與伊比利亞技法的安靜相遇。
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2️⃣ 牛排環節——小朋友才要選擇

主廚會在招牌牛排環節呈上當日精選牛肉。只需多付一點費用，就能兩種都點。牛排以真正的柴火烤爐烹調，外層帶有深沉煙燻焦香，內裡卻保持純淨多汁。牛肉本身來自精心挑選的牧場，那種產地溯源會讓你在每一口之間忍不住停頓。
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帶著空肚去。帶著驚艷離開。Aca 從不張揚，它只是安靜地展示：當日本食材遇上西班牙的薪火，會發生什麼事。
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🏢: 1F Mitsui-nigo-kan 2-1-1 Nihonbashi Muromachi, Chuo-ku, Tokyo
⚖️: 50,000 yen
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#omakase#spanish#tokyo#basque#paella Less