Foodle

Top-Rated Ramen in San Diego🍜🔥

@rakirakiramen is one of San Diego’s best ramen spots & for good reason 🍜Their menu is packed with bold, creative Japanese dishes that are worth the hype!

I tried:
🍗Karaage Lollipoppers
🍖Triple Thick Katsu-Sando & Chips
🍜Original Hakata Tonkotsu Ramen

#sandiego #sandiegofood #sandiegofoodie #sandiegohiddengems #sandiegorestaurants Less

Starting a new Mom & Pop restaurant series, and today I’m in Rosenberg, Texas at Witt Pit BBQ, a locally owned barbecue spot. This husband-and-wife–owned BBQ joint is tucked into a small house with cute, classic barbecue decor. Even though the owners weren’t onsite during my visit, the staff was friendly and welcoming from the moment I walked in.

I stepped out back to chat with the pitmaster on duty, who recommended the brisket and pork ribs. Witt Pit BBQ keeps things traditional with a simple salt-and-pepper rub. The pork ribs were the standout: tender, fall-off-the-bone, with an excellent barbecue sauce. I ordered moist brisket, which was solid, though I’ve had juicier brisket elsewhere. That said, the brisket sandwich looked amazing and is already on my list for next time.

Overall, this is a solid Mom & Pop barbecue spot in Rosenberg, Texas. If you’re nearby and want to support local, it’s worth a visit.

📍 Witt Pit BBQ
2516 1st St, Rosenberg, TX 77471

Follow me @femme_foodie for food finds and locally owned restaurant recommendations.

#bbq #texasbbq #foodreview #bbqribs Less

Love figs, or just love a fig lover? This king cake is for you.

I’m pretty sure king cake is one thing the Greeks did not invent, but I’m very glad to find the creation at the Greek/Jewish cafe/taverna @smokesmokehoneyhoney .

There’s a lot going on under one roof (including a @coffeesciencenola satellite outpost). Now that includes the fig king cake cooked up by Ricky (of Jewish barbecue popup @burninbushbbq , now also officially on my list to try).

The cake starts as a traditional ring of brioche, hefty with a seam of fig cream cheese within.

Add lemon fig glaze and fig icing and
even the interior texture is reminiscent of ripe fruit. It’s a dense cake, but also lip-smacking, and just the slightest bit sticky from fig syrup throughout.

There’s a honeycomb brittle to sprinkle on top and I’m keeping the baby with her mati Greek evil eye charm close for come what may this Mardi Gras.

It’s a pre-order cake via their website, but if luck is with you , you might find it by the slice at the cafe.

Link in my bio has more on this and lots more king cake thus far in this swift season . Opa!

#wherenolaeats #igersneworleans #nolaeats #nolafood #nolafoodie #figs #kingcake #kingcakes #mardigras #greekfood #midcitynola Less

The Pig & The Lady is one of those restaurants that has earned its reputation over time. Not through hype, but by being consistently great for years.

At this point, it feels fair to call it legendary in Oahu. It shows up on every list for a reason, and it’s still one of the first places I think about whenever I’m back on the island.

After years in Chinatown, the move to Kaimuki feels especially personal. The restaurant now sits next to his family’s old toy store, bringing it back to the neighborhood where Chef Andrew Le grew up, and he’s created a place people return to again and again. It works for just about any occasion, whether you’re stopping in casually or celebrating something special.

Swipe through the carousel for highlights from back to back visits from a restaurant I truly love and always recommend in Oahu!

1. Highlight Reel
2. OAHU GRAZER'S LAMB XÀO LÁ LỐT
3. BIG EYE AHI TATAKI TOAST
4. LE FRIED CHICKEN WINGS
5. P&L CAESAR SALAD
6. CHESTNUT & MUSHROOM PATE
7. VIET COFFEE ROASTED BEETSmint
8. PAT'AI BANH XEO
9. PHỞ 75
10. "CANH BI DO" EPAULETTES
11. HOKKAIDO SCALLOP CARPACCIO
12. KUROBUTA PORK COLLAR
13. BÒ KHO BOLOGNESE
14. WASHUGYU STEAK
15. CHARRED CABBAGE (BẤP CẢI LUỘC)
16. SPICED PINEAPPLE SHAVE ICE
17. DARK CHOCOLATE CEMEA
18. P&L SOFT SERVE SWIRL
19. The Pig & The Lady Kaimuki
20. @fishsaucebordelaise @b4nchan 💛💛

#thepigandthelady #vietnamesefood #kaimuki #oahueats #bensbest Less

Back to Tokyo for the first time in 18 months and looking forward to an epic week of dining .
Eased into the swing of things with lunch at Kiyota - a temple of Edomae sushi operating since the 1960s .
These days it does garner mixed reviews but this is my second visit here and both visits have been textbook .

I love that Shimofuri is usually served here , it sits on a sweet spot between Chutoro and Otoro and corresponds well with my particular preferences.
The Anago was a showstopper , both crisp and unctuous and beautifully clean in taste .
The white fish and Ika were all well cured with noticeable konbu flavour .

Full menu below

Tai with a touch of salt

Thinly sliced awabi from Hokkaido - very deep nuanced flavour

Grilled saba - clean and pure

Seared Kamatoro- so good !

Namako - first time having sea cucumber sashimi , love the texture and the rice vinegar dressing

Razor thin aori ika

Nigiri course -

Hirame
Sumi ika
Chutoro - initially unexpectedly lean than a wave of glorious fat at the finish
Kobashira maki - scallop abductor muscle , sweet and Unami laden
Akami - citrussy
Shimofuri - hits the sweet spot between Chutoro and Otoro
KOHADA - light cure , stellar
Otoro Aburi - don’t particularly like Aburi style but this was handled well with the Otoro from Chiba being particularly fatty .
Sayori - again wonderful cure
Akagai - saline
Uni maki - from Hokkaido , creamy and briny
Kuruma ebi - very sweet
Tamago yaki
Akami and chutoro maki - lightly vinegared, ton of Unami
Anago - cooked at high heat so skin had a touch of crispness , flesh soft and yielding Less

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【五代目 花山うどん 銀座店】

銀座の真ん中に群馬の風を吹き込む存在、それが『五代目 花山うどん 銀座店』。創業は明治27年、百年以上に渡り製麺を生業としてきた歴史ある暖簾。中でもこの店を象徴するのが、幅広すぎるビジュアルで知られる「鬼ひも川」だ。テーブルに運ばれてきた瞬間、外国人観光客がカメラを構えるのも頷ける。見た目のインパクトが強烈だ。

注文は「花山御膳」。主役の「鬼ひも川」に加え、「海老天のお重」が添えられる贅沢仕様。鬼ひも川は箸で持ち上げると、まるで反物のように長く、つるりと光を帯びる。口に含むと柔らかさの中にしっかりとしたコシがあり、幅広の面がつゆをたっぷりとまとって喉をすべり落ちていく。

タレは二種類。「胡麻だれ」は香ばしさとクリーミーさで幅広麺の存在感に負けない力強さがあり、「醤油だれ」はシンプルに出汁の旨味を引き立てる。好みに応じて交互に楽しめる仕掛けだ。

脇を固める「海老天のお重」は、衣がザクっと香ばしく、タレはやや濃いめの仕立て。ご飯を進めるための設計は間違いないが、あくまでここではサイド。やはり主役は鬼ひも川だと改めて感じさせられる。

結論から言えば、このうどんは見掛け倒しではない。圧倒的なビジュアルで人を惹きつけ、その後にしっかりと美味しさで裏打ちしてくる。なぜ群馬の郷土料理が銀座で、そして海外からの客にまで受け入れられるのか。答えは明白だ。この幅広麺を体験したときの驚きと満足感、その両方を兼ね備えているからこそ。銀座にありながら、旅をしたような感覚を与えてくれる一軒。群馬の誇りを味わいに、行列に並ぶ価値は十分にある。ご馳走様でした。
#五代目花山うどん銀座店 #うどん Less

Yi Gui He (逸桂禾面馆) - Shanghai (China)

When eating at a new place in a party of two, it is common sense for each diner to order a different plate so that both can sample more than one dish.

This is precisely what we did when having lunch at Yi Gui He, a noodle house known for its firm wheat noodles and for making their own aged soy sauce that seasons most of the menu.

With a side of pickled goodies that included mustard greens, two beautiful bowls quickly arrived: Cong You Ban Mian, or scallion oil noodles (葱油拌面), and Yangchun noodles (阳春面).

The first, which I had not previously tried elsewhere, was very fragrant, caramelized and savory-sweet.

The latter, on the other hand, shined in its own pureness. Served in a clear broth, it was light and simple, with a subtle umami flavour.

After finishing both, I could not help but appreciate their differences and nuances, which made my overall experience at such an iconic shop as Yi Gui He much more complete.

(Versão em Português nos comentários) Less

The tsumami reflect seasonal ingredients. But they are total flavor bombs. Even from pictures it is obvious that these aren't dainty slices of fish and vegetables. This collage represents a variety of some items I enjoyed over the last few years, over a few different seasons. From left to right, top to bottom:
1. Chunks of ankimo in a sweet tsume thickened with kuzu starch
2. Wara-smoked modori katsuo with a sticky mix of grated daikon, chives and ginger
3. A soup with hamo, matsutake and mizunasu "noodles"
4. Grilled tachiuo and matsutake over sushi rice, topped with ankake sauce
5. Preserved asari clam with sweet miso
6. Hamaguri liver in a porridge with generous amounts of grated chive Less