Foodle

GOFIO, Madrid

Madrid es una fiesta o el espejo de una ruta hacia el abismo de la gastronomía contemporánea? Madrid hoy: copias de conceptos importados de América Central/ Sur + apropiación de conceptos franceses e italianos del siglo xx- carrito de quesos, servicio y finalización en la mesa, pastas y aperitivi… -, como si fueran invenciones españolas + exceso del concepto de producto, con inflación de precios de productos y falsos conceptos minimalistas copiados de @tasquita a precios absurdos + copias de @diverxo desabrochando como setas.

Afortunadamente tenemos a @gofiomadrid. Genialidad paisana y vanguardia callejera . Ole ✊

@gofiomadrid
@safecruz
@missgofio
@albertogofio Less

Anan Saigon was the first and only restaurant in Vietnam to be bestowed with a Michelin Star last year ( has been joined by a handful more this year ) .

Chef Peter Cuong Franklin has a varied CV which includes Caprice in HK, Nahm in Bangkok and Alinea (Chicago ) . His tasting menu seeks to reinterpret classic Vietnamese dishes in a fine dining context which is a tall task . I find these type of concept menus are very difficult to pull off and they pigeon hole chefs into a corner rather than really allowing their creativity to shine and just cook !
However this was a fun interpretation with a mix of traditional and molecular techniques , which resulted in a largely successful meal even if the soul of these dishes were sometimes missing .

Best courses were the Caviar Banh Nhung - street waffle filled with smoked salmon mousse , salmon roe , caviar and crème fraiche . Haven’t had salmon dip for years and honestly this was just delicious .

Canh Chua river prawn had delicious sweet and sour soup alongside well grilled prawn , clam, prawn mousse and okra . Fresh and lively this dish really sang .

The Bun Cha Bourdain was an homage to both Bourdain and Obama who had the OG dish in Hanoi , this was a terrific one bite dish but would have preferred a larger format version .

Grilled Saigon pigeon was served with betel leaf , sticky turmeric rice and excellent sticky pigeon jus . This was a great French Vietnamese riff of a dish . Less

Tabelog 4.23 🥉⁣
⁡⁣
Sushi Obana commenced its legend in Tatebayashi 32 years ago. Taisho, Obana San, is one of the most respected sushi chefs in the industry. In fact, Obana San was also one of the 3 masterminds behind Sushi Tokami [鮨とかみ].⁣
⁡⁣
September is a good season for sushi as we will still get decent uni and maguro at the same time. My favorite nigiri was the kita-murasaki uni produced by Tachibana which came with a lychee flavor. The aka-uni was concentrated, creamy and very sweet - I just had to add one more piece to catch the last bit of aka uni season. As for tsumamis, the depth of flavor of the awabi was out of this word. I also enjoyed the warayaki sawara a lot - not much surprise, just sheer deliciousness. Let’s not forget the signature senaka and shimofuri otoro nigiri that struck a perfect balance between fattiness, sweetness and meatiness.⁣
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Reservation is only open to regular customers only, and you are advised to make your reservation 6 months in advance.⁣
-—————⁣⁣⁣
💴Budget: 33,000 yen⁣⁣⁣⁣⁣
🐟 Neta: 9⁣
🍙 Shari: 9⠀⁣⁣⁣⁣⁣⁣⁣
🦪 Tsumami: 8.5⁣
🍹Drinks: 9⠀⁣⁣⁣⁣⁣⁣⁣
🏢 Vibes: 9.5⁣
⚖️ C/P: 10 Less

カレー屋ばんび

名物は、絶品のポークカレー！！


カレー激戦区の神保町にあるカレーショップ『カレー屋ばんび』で昼ご飯。

目印は、可愛らしいバンビのイラスト。イラストレーターである店主の奥様が描いたイラストなんだとか。2020年に同エリア内で移転をしておりますが、以前に比べて店舗はかなり広くなった印象。昼は変わらずカレーショップですが、夜は居酒屋として利用できるようなつまみメニューが充実しております。お酒を呑んで、カレーで締める。最高ですね！

２つのカレーを楽しめる、ダブルセットを注文。

１つは、絶対ポークカレー。移転前からの一番人気のカレーでございます。欧風カレーのようであり、インドカレーのようであり、タイカレーのようでもある、そんな不思議なカレーを提供しております。甘味とコクがたっぷりでオイリーで、スパイスがしっかりと効いております。トッピングも最高で豚の脂のコラーゲンが絶品で、素揚げしたジャガイモの甘味がたまらない。油の風味も良いアクセントになっております。

１つは、チキンカレーに挑戦。ポークを超える激辛具合で、クセになる味わいです。やはりこちらでも素揚げしたジャガイモや茹で卵がばっちり機能してくれます。

卓上にナムプラーが置かれていますが、これにはルーツを感じる。実はご主人はタイカレーの草分け的存在であるメーヤウのご出身。ばんびと名乗る前には、暖簾分けでメーヤウも名乗ったことがございます。だからこそのタイのエッセンス。そんな歴史も感じられる尊い時間となりました。

ご馳走様です。

#カレー屋ばんび
#神保町
#神保町グルメ
#カレー
#カレー百名店
#百名店#食べ歩き
#グルメ#東京グルメ
#tokyogourmet
#gourmet Less

📍Kurogi くろぎ┆🗼Daimon 大門┆🍱 (¥121,000 / person)┆𝗣𝗮𝗿𝘁 1 / 3 ➛ 🍄‍🟫Mushroom Feast きのこ尽くし

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼
👩🏻‍🍳┆Kappo · 割烹料理
🏷┆#くろぎ #くろぎ大門
💰┆¥120,000~¥130,000🌞
🚉┆Daimon 大門駅 (Exit A6)🚶🏽‍♀️4min
👣┆Smart Casual · スマートカジュアル
📅┆Book via @omakasejapan · OMAKASEから予約
✍️┆Food 9/10 · Vibe 9/10 · Price ¥¥¥¥¥

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈••✼
【Description】
Located near Tokyo Tower in Daimon, “Kurogi" is revered as one of Japan's most prestigious kappo restaurants✨The dining experience here is the epitome of refined Japanese cuisine - Chef Jun Kurogi masterfully elevates traditional Japanese dishes using the finest seasonal ingredients, prepared with precision and artistry, while adhering to the essence of washoku (Japanese cuisine)🌸

【Comment】
I had the pleasure of finally visiting “Kurogi”, for their renowned “Matsutake Mushroom” season offered during autumn months🍂 The cover photo features premium mushrooms freshly harvested from Iwate Prefecture, which were immaculately grilled to a succulent texture💯 Other personal highlights included the “Maitake Mushroom Tempura”, as well as the “Fried Matsutake Mushroom”🍁

①, ② 🔥Grilled Matsutake Mushrooms
③, ④ 🍄‍🟫Matsutake Mushrooms
⑤ 🍄‍🟫Maitake Mushrooms
⑥ 🔥Maitake Mushroom Tempura
⑦, ⑧ 🐍Matsutake & Conger Broth Soup
⑨, ⑩ 🔥Fried Matsutake Mushroom
　　　🐷“Tonkatsu” Pork Cutlet
⑪ 🍚Claypot Cooked Rice with Matsutake
⑫ 🔪Owner Chef Kurogi

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼
伝統的な割烹の技法や精神を踏まえつつ、東京の食文化や現代の感性を取り入れた「東京割烹」を代表する、大門の名店「くろぎ」🏮 ご縁があり、念願の初訪問は岩手県産の松茸をふんだんに使った、きのこ尽くしのコースでした🥹 カバー写真のジューシーな「焼き松茸」を初め、「松茸のフライ」や「舞茸の天ぷら」など、旬の高級食材のオンパレード❤️‍🔥 その他のお料理（名物の「半田麺のオシェトラキャビア乗せ」など）は次の投稿で紹介させていただきます🌟

①, ② 🔥焼き松茸
③, ④ 🍄‍🟫岩手県産松茸
⑤ 🍄‍🟫岩手県産舞茸
⑥ 🔥舞茸の天ぷら
⑦, ⑧ 🐍松茸と鱧の土瓶蒸し
⑨, ⑩ 🐷松茸のフライ・トンカツ
⑪ 🍚松茸の土鍋ご飯
⑫ 🔪内観・黒木大将

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_kurogi #tokyohalfie_くろぎ #tokyohalfie_daimon #tokyohalfie_大門 #gifted Less

@califadeleon was recently awarded a Michelin star, becoming the first taco stand to receive such honor. While it is not for me to say if it is deserving of such recognition or not, I can attest that their tacos are spectacular.

This tiny taqueria also closes late at dawn, which meant that it could be easily squeezed into my schedule after finishing work for the day.

The place was packed with people, so I can only imagine how the lines are now after the Michelin guide release. As the place itself does not have much space, customers were lined up on the sidewalk, right by street vendors selling anything from socks to cell phone accessories.

The 100 square foot place has no seating area and orbits around a beautiful grill where the tacos are prepared. Here, only four options are offered, all being meat-based: Pork chop, beef steak and beef rib and gaonera, their most famous taco, which is basically a beef filet.

All of the above cuts are prepared in very thin slices on the grill and seasoned with a squeeze of lemon and salt. That ‘s it. Pure and simple. Two types of salsa, red and green, are offered for customers to add to their liking, and both bring a welcomed acidic touch to the overall flavor.

Corn tortillas are freshly made in front of the clientele before being placed on the grill, and I was lucky enough to find some space at the counter to witness all of the action happening.

(Versão em Português nos comentários) Less