Foodle

What stood out immediately was the change in kiji (生地). The batter is now perceptibly thicker and noticeably crunchier than before, yet without tipping into heaviness. Rather than masking the ingredients, it adds an additional, deliberate layer of texture — a crisp outer shell that contrasts with the softness, juiciness, or creaminess within. This adjustment brings more definition to each bite and gives the course a stronger rhythmic structure.

The ingredient selection remained seasonally precise: silky nasu, molten hamaguri, sweet white carrot of French lineage grown in Japan, and fragrant small fish wrapped in yuko leaf, where citrus aromatics gently lifted the palate. Fukinotō provided a clean, controlled bitterness, while the botan ebi was fried with absolute restraint, retaining a translucent core that showcased its natural sweetness. Throughout the meal, oil management was exemplary — light on the tongue, aromatic, and never intrusive.

What made the experience particularly rewarding was witnessing the continued development of the chef himself. Having just turned 30, the master already shows a confident hand and a clear sense of direction. This was not change for the sake of novelty, but refinement driven by intention and understanding.

Tempura Asanuma is maturing gracefully. The cooking has gained clarity and texture, while maintaining elegance and restraint. It is genuinely exciting to watch a young chef grow in real time — and even more exciting to eat his food as he does.

A truly great meal.
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#くいものや典びん⁣
日本橋⁣
去年6月オープン創作肉料理と地酒が旨いお店⁣
今回は単品牛タンしゃぶしゃぶ3.900円を注文⁣
タンは綺麗にスライス食べられる菊花が鎮座⁣
淡い桜色が鮮度物語る黄金出汁にしゃぶしゃぶ⁣
タレはポン酢とゴマだれの2種で頂くスタイル⁣
そのままでもよし野菜を巻いて食べるもよし⁣
1枚で食べるもよし複数枚かっさらうもよし⁣
タンはさっと火を通せばふっくらとした立体感⁣
主張しすぎない味付けが素材の良さを一段引き⁣
柚皮が良い仕事ここのスープはめーっちゃ旨い⁣
ぶっちゃけ味変不必要なぐらいゴクゴクイける⁣
〆は旨みたっぷりのスープにうどんを投入⁣
はふはふと啜る手が止まらない頗る美味さ⁣
こんなの初めて最後の一滴まで余す事無く完飲⁣
繊維細かな極上タンを己のタンで存分にタン能⁣
お鍋はポン酢以外全てが拘り抜いた自家製⁣
また食べたくなる理由がちゃんとある一鍋⁣
大満足派手さではなく素材と仕事で魅せてくる⁣
地下にある隠れ家、食べる人に寄り添ったお店⁣
何作らせても美味そうな稀に見ぬ男前が切り盛り⁣
20260107⁣
⁣
⁣
🐄牛タンしゃぶしゃぶ 3.900円(要ご予約)🐄 ⁣
・牛タン⁣
・野菜⁣
・うどん⁣
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⁣
@kuimonoya.tenbin⁣
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⁣
くいものや 典びん⁣
大阪市中央区宗右衛門町2-25 南ビル B1F⁣
📞06-6563-7560⁣
営業時間⁣
火～日曜日 17:00～23:00⁣
定休日 月曜日 Less

Recommended bowl: Special takana

Somewhat of a legendary local spot not known by outsiders. This shop specializes in takana (spicy pickled mustard greens), which is usually pre ordered and sells out quickly. Mondays, Wednesdays and Fridays between 11:30am-1pm, the shop serves ramen. The soup is unlike typical Kyushu style, consisting of a clear tonkotsu soup and shoyu tare. Each bowl comes topped with a scalding hot layer of lard, so it's recommended to mix well before slurping. There is also Chūka Soba on the menu, served with an even lighter, clearer soup. Chicken rice bowls and takana on the side, sesame seeds free to add. The shop turns down all media requests, hence the information available is limited, and basically spread via word of mouth. Open since around 1990. Less

@knystaforsen the lit fire show led by couple @nicolaitram and @evahtram

One of my most memorable restaurant visits this year and let’s see if the second star will co e next year - for me there should be no doubt.

Below, an outtake of the notes I take and use as inspiration for my Chasing Stars scripts:

Increifble flavors - so much flavor and smoke.

Nicolai Tran is obssssesd with fire like a scientist

Masterclass in flavor and texture.

Every dish is given to u in paper after being served so u can discuss

Wine is on the table while u drink it

Identity is completely his own

Leek dish one of the best I’ve tried. Tears in eyes the sauce is from the gods.

Better than Vyn and Frantzen, but I guess it’s a Danish chef so I’m not surprises.

Take on a Waldorf salad but with caviar instead of grapes

If you are visiting Jordnær, Noma and Geranium on Copenhagen, consider adding Knystaforsen to that list.

Geometricsl Shapes

It’s like new Nordic cuisine but it tastes good , bloody good.

Here burnt is not a bad word but the whole point

The most exciting Danish chef is cooking in Sweden, and swedens best chef is Danish.

You embark on a journey in Eva and Nicolais world. One of love, taste and smoke.

Master of sauce.

Something is cooking deep in the Swedish woods.

Fairytale
You can smell the smoke from far away
The camp fire
🔥
I rather travel 3 hours in the middle of nowhere Sweden than jylland.
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📍 Knystaforsen - Sweden 🇸🇪
*invitation
#chasingstars #thefoodfetishist #knystaforsen Less

🇯🇵 ร้าน Handroll เจ้าโปรดในดวงใจของพี่ปลาและเชฟ Masato สัญญาเลยว่าเปิดกี่สาขาก็จะตามไปให้ครบทุกที่แน่นอนเพราะแต่ละสาขาเค้ามีเมนูพิเศษไม่ซ้ำกันเลย

รอบนี้แวะมาที่สาขา Central Park เพื่อ “Supreme Kazan Don” ที่เล็งไว้ สองถ้วยนี้คือความดีงามขั้นสุด ถ้วยแรกเป็นหอยเชลล์กับกุ้ง ส่วนอีกถ้วยคือสายปลาเน้นๆ คนรักปลาต้องโดน ทั้งคู่ท็อปด้วยอูนิและอิคุระแบบจุกๆ โดยเชฟจะเสิร์ฟข้าวมาพร้อมสาหร่ายให้เราได้ม้วนกินเอง ฟีลเหมือนทำแฮนด์โรลสดใหม่ ฟินมากกก 😍

นอกจากเมนูด้ง สองแฮนด์โรลที่ต้องสั่งทุกครั้งที่มา คือ Manao Roll กับ Unagi Roll และขอให้ปิดท้ายด้วยไอศรีมนมฮอกไกโดราดซอสมัทฉะ ความลงตัวที่ไม่เคยทำให้ผิดหวัง ชอบมากกกกจริงๆ 🫶🏻
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📍@maisonroru.bkk - Central Park
#orn_bellyjourney #orn_japanese #orn_maisonroru #orn_handroll Less

#prinvite

Lunch at my favourite vegan restaurant @tendril_kitchen London

This is my third time here, and I've loved it ever time. At the moment here offering their Veganuary
Tasting menu for only £47, one of the best value tasting menu in london. This is the menu.....

Smoked aubergine . lemon tahini . crispy rice
Raw marinara . basil . crispy polenta
Buter bean parfait . chilli garlic
Fluffy pita
Grilled celeriac skewer . onion jam . rose harissa
Crispy enoki . toasted mushroom tea . chives
Confit squash . massaman . shiso . pok choy
Lemongrass aioli . potato terrine
Tendril tiramisu or sticky toffee pudding

Starting with a incredible amuse-bouche of Jerusalem artichokes and seaweed.
The freshly baked pitta with dips was amazing, especially the smokey aubergine.
Next a chargrilled celeriac skewer, so much work goes in to making this so tasty and neat. My favourite dish of the day was the toasted mushroom tea with crispy enoki mushrooms, the year had so much flavour, was delicious.
For mains a tasty squash massaman curry with pok choy, crispy potato terrine with lemon grass aioli. Again tasted fantastic, so good. I'd already tried the desserts on the menu on previous visits, so their made me a special chocolate dessert which was excellent. Overall this place is really special and I'd definitely recommend it, even if your a meat eater

#vegan #londonfoodie #toplondonrestaurant #londoneatsout Less