Foodle

Muku
2026.02
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OWAN
Lotus root cake, uni, white miso soup

OSHINOGI
Mochi rice, Japanese whiting, caviar, yuzu

OTSUKURI
Seasonal sashimi selection

YAKIMONO
Kinki rockfish, chrysanthemum greens purée, crispy fried onions

SUNOMONO
King crab, white asparagus, Tosazu vinegar

NABE
Amadai tilefish, bamboo shoots, yuzu kosho
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Opened in Tribeca in September 2025,「Muku (無垢)」is one of the newest additions to New York’s growing kaiseki scene—and one that made its mark remarkably quickly. Led by Yamagata-born chef Manabu Asanuma (浅沼 学), the restaurant earned its first Michelin star barely two months after opening.

Rather than following the rigid structure of traditional kaiseki,「Muku (無垢)」takes a more contemporary approach to nihonryori, built around goho (五法)—the five classical techniques of raw, grilled, simmered, steamed, and fried. Seasonality and Japanese technique remain at its core, but the expression feels distinctly modern: clean flavors, thoughtful compositions, and occasional touches of luxury woven into a restrained progression. It is a fresh interpretation of kaiseki that respects its foundations without feeling confined by them.
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@restaurantmuku.nyc @chef_manabu.nyc @kokisotome
#vinfox_muku #nyceats #michelinguide #omakase #japanesefood Less

Muku
2026.02
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AGEMONO
A5 wagyu beef tenderloin cutlet, seasonal salad

GOHAN
Sawara, chirimen baby sardines, sansho

Caviar uni noodle
Crab curry

SOBA
House made soba with buckwheat from chef‘s hometown, duck dipping sauce

MIZUGASHI
Kotoka strawberry, sake lees ice cream
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Opened in Tribeca in September 2025,「Muku (無垢)」is one of the newest additions to New York’s growing kaiseki scene—and one that made its mark remarkably quickly. Led by Yamagata-born chef Manabu Asanuma (浅沼 学), the restaurant earned its first Michelin star barely two months after opening.

Rather than following the rigid structure of traditional kaiseki,「Muku (無垢)」takes a more contemporary approach to nihonryori, built around goho (五法)—the five classical techniques of raw, grilled, simmered, steamed, and fried. Seasonality and Japanese technique remain at its core, but the expression feels distinctly modern: clean flavors, thoughtful compositions, and occasional touches of luxury woven into a restrained progression. It is a fresh interpretation of kaiseki that respects its foundations without feeling confined by them.
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@restaurantmuku.nyc @chef_manabu.nyc @kokisotome
#vinfox_muku #nyceats #michelinguide #omakase #japanesefood Less

A sensational evening at @ando.hkg where Chef @agux1988 and @kimhocksu of @restaurantaujardin in Penang came together to craft a collaborative menu drawn from their memories of land and season. This marked my first return to Ando since its recent revamp which introduced a new culinary vision shaped by the chef’s multicultural heritage and the depths of the ocean. The resulting dishes paired beautifully with Au Jardin’s rich tapestry of Malaysian flavors, refined through a European sensibility. My favorite dish was @agux1988’s signature caldoso rice reimagined with @kimhocksu’s prawn noodles broth. Completing the experience was a thoughtful wine pairing by sommelier @carlito.gorgor - celebrating vineyards from some of the world’s highest elevations. And of course, we began the evening with @krugchampagne - a natural choice as both chefs are Krug Ambassadors! 🥂

Our menu:

WELCOME BITES
fish & chips
brown butter, nori, uni

THOSAI BREAD
chutney butter

HEIRLOOM BEETROOT
almond milk, horseradish, scallops tartare

🍷2022 Rutini Trumpeter - Reserve Torrontes / Argentina 1300m

TUNA
capers, red onions, umami emulsion espuma

🍷2024 Domaine Yui - A2 / Japan 900m

KINMEDAI
saffron, seaweed, fennel

🍷Jiranjigyo no.3. / Korea 750m

LOBSTER
roasted leeks, white kombu

🍷2003 IlCantante - Sicilia /GT /Italy 800m

MUSSEL
Yi-O rice, prawn noodles broth

TOMATOES
strawberries, jasmine

SEA SALT
textures of chocolate, dulce de leche, sea salt

🍷2024 Majella - Sparkling Shiraz/ Coonawarra 70m

MIGNARDISES
mango sesame tart
fermented tofu financier
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Ando x Au Jardin
Central, Hong Kong
#supermelHK #supermelCentral Less

Smithereens
2026.02 & 06 dinners
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Lobster roll
Bay scallops from Rhode Island, citrus, fresh wasabi
Amberjack with green blueberries and citrus
Fluke with celtuce, magnolia and sesame
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Down a few steps in the East Village,「Smithereens」is a seafood-driven restaurant shaped by chef-owner Nick Tamburo’s New England upbringing, but expressed through a much broader culinary language. Bluefish, shellfish, anadama bread, and other Northeastern ingredients meet Japanese and Asian influences such as seaweed, bonito, fish sauce, sake lees, and dashi-like broths.

Tamburo worked at「Momofuku Ko」,「Blanca」, and「Claud」. That background brings plenty of technique, but very little pretension. The dishes can be inventive and unexpected, yet remain comforting and, above all, simply delicious: a buckwheat pancake hides smoked bluefish beneath its folds, while rustic anadama bread arrives with seaweed butter. Perhaps that is the restaurant’s greatest charm.「Smithereens」doesn’t dress itself up more than necessary. The room is intimate and slightly rough around the edges, while even the most creative dishes retain the soul of something you simply want to eat.

Reservations have become incredibly difficult to catch, which says something about how much the restaurant has resonated. For me, it has quietly become one of my favorite restaurants in New York right now—thoughtful cooking without preciousness, and proof that technique is often most compelling when you barely notice it.
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@smithereensnyc @nick.tamburo
#vinfox_smithereens #nyceats #nycfood #foodblogger #foodgram Less

New article online: @imperialdelhi.

In the heart of one of the world’s most vibrant cities, The Imperial New Delhi feels like an oasis of another era. Set across eight acres of lush gardens, this magnificent Art Deco landmark is a wonderfully peaceful retreat from the energy of the city outside.

From the moment you arrive, welcomed by the hotel’s iconic Sikh doormen - a tradition dating back to 1936 - there is a sense of history everywhere. Beautiful architecture, marble floors, fresh flowers and more than 5,500 original artworks turn the hotel almost into a living gallery, while its gardens, dotted with sculptures and century-old trees, create an extraordinary feeling of space in the very centre of Delhi.

Yet The Imperial is much more than its heritage. Behind the grandeur lies a deeply personal approach to luxury, with elegant rooms, thoughtful details and service that feels genuinely warm rather than ceremonial.

One of its greatest surprises is the impressive 44,000-square-foot Imperial Spa, where wellness journeys can begin with a consultation by an Ayurvedic doctor and treatments incorporate rare botanical ingredients, including Nargis flowers from Kashmir and herbs grown in the hotel’s own gardens. And after exploring Delhi, few things feel better than retreating to the hotel’s immense turquoise pool, surrounded by palms and greenery.

A historic Grand Dame with all the comforts of contemporary luxury, and one of those rare hotels that becomes part of how you remember a destination.

Article via link in bio.

#imperialnewdelhi #theimperialnewdelhi #besthotel #luxuryhotel Less

@vraicrestaurant
I’ve been lucky enough to follow Nathan Davies journey for over a decade.

We first met during his time at Ynyshir, and even back then it was obvious he had something special. Since then I’ve watched him take the leap to open SY23 in Aberystwyth before embarking on his latest chapter with Vraic on Guernsey.

What struck me most wasn’t just the technical precision or the creativity on the plate, but the confidence. Every course felt purposeful, refined and unmistakably the work of a chef who knows exactly where he’s heading.

Vraic already feels like a restaurant operating at an exceptionally high level, balancing beautiful produce with restrained, intelligent cooking that never loses sight of flavour. It’s ambitious without being showy, polished without feeling overworked. And of course fire and smoke take centre stage.

Nathan has never been someone to stand still, and seeing how much he has evolved over the years has been hugely rewarding. Watching chefs grow from promising young talent into fully realised leaders of their own kitchens is one of the real pleasures of travelling for food.

I have a feeling this is only the beginning. If Vraic continues on its current trajectory, I certainly wouldn’t be surprised to see it become a two Michelin star restaurant in the future.

Congratulations to Nathan and the whole team. Guernsey has something very special.
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Michelin - ⭐️
National Restaurant Awards - 45 (2026)
Square Meal Top 100 - 4 Best New Opening
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#Vraic #Guernsey #MichelinGuide #FineDining #Achefabroad Less

Quédense con quien les sirva una quenelle de rodaballo con espinacas, salsa de Champagne y Beluga 000. O con quien les prepare un codorniz Rossini. Y con quien les ponga una copa de Trévallon o una de Dartigalongue del 82. Amor incondicional a El Jardín de Lutz y a Finca Cortesín. @fincacortesin @lutzbosing @alex.pinton @barra80 Less

チャーシューワンタン麺 + メンマ + 生玉子 / Chashu Wontonmen + Menma + Nama Tamago / 川越大勝軒 (Kawagoe Taishōken) — Kawagoe, Saitama

Clear shoyu soup contains a base of niboshi and dried fish, finished with a layer of lard that keeps the oversized bowl extremely hot. Medium-thin, lightly curled noodles are supplied by Kusamura Shōten, the historic noodle manufacturer closely connected to Eifukucho Taishōken. Noodles are served relatively soft and in the traditional large portions associated with the lineage. Topped with extra lean pork chashu, thin-skinned wontons, half a boiled egg, nori, negi and long hosaki menma, with additional menma added to this bowl. The wontons contain very little filling, placing greater emphasis on the soft wrapper and its texture in the soup. Nama tamago is served separately and can be used sukiyaki-style, dipping the hot noodles into the raw egg before eating.

The master trained at the original Eifukucho Taishōken in Suginami before receiving permission to open Kawagoe Taishōken as a direct noren-wake shop. Eifukucho Taishōken was established in 1955 by Kenji Kusamura-san and developed a distinctive style centered on niboshi soup, large portions and noodles from the founder’s family business, Kusamura Shōten. Unlike a franchise, Eifukucho operates through noren-wake: apprentices are permitted to use the Taishōken name after completing their training, while the resulting shops operate independently. Kawagoe preserves fundamental characteristics including Kusamura noodles, niboshi-shoyu soup, surface lard, oversized bowls and large portions while developing its own interpretation, notably the use of long hosaki menma and a broader menu. The shop is also unusual among the lineage for beginning service at 6am. 17 seats. Since November 3rd, 2010. @honkawagoe_taisyouken Less