Foodle

#マニマニ⁣
#梅田⁣
7月1日オープンお洒落な本格大衆ビストロ酒場⁣
トップはスモークの演出で登場ポーク⁣
噛むほどに濃い旨み溶け出す肉の存在感を主張⁣
ソースが旨い付属のパンで余す事なく2度旨い⁣
前菜もふわりもくもくと共に神秘的な登場⁣
手仕事の美が光る思わず息飲む繊細な細工⁣
濃厚マッシュポテトのポタージュは黄身添え⁣
ムール貝のマリニエールは白ワイン香る一品⁣
ハーブや貝の旨みが重なり奥行きある味わい⁣
〆は彩り綺麗な青さ海苔と魚介のリゾット⁣
レモンオイルを1周カロリー0感すっきり味変⁣
最後のパイ生地とクリームのミルフィーユは⁣
これが酒場で出るレベルじゃなくめっちゃ旨い⁣
日替わりの焼き菓子で最後はしっとり口福へ⁣
グラスワインはセルフで多彩に飲み放題も完備⁣
高級感ある店内だが価格は驚くほどお値頃価格⁣
知ってるだけで株上がる想い人への勝負時にも⁣
デートに仲間に思い出の一頁を刻める素敵なお店⁣
雰囲気もサービスも抜群オシャレ男女が切り盛り⁣
20251218⁣
⁣
⁣
🍴セゾンコース5.500円🍴⁣
・シェフのスペシャリテ⁣
・前菜2種盛り合わせ⁣
・季節のポタージュ⁣
・ムール貝のマリエニール⁣
・大和ポークのロティシャルキュティエールソース⁣
・青さのりと魚介のリゾット レモンオイル添え⁣
・デセール⁣
・デザート⁣
・2種のお茶菓子⁣
・食後のコーヒー or 紅茶⁣
⁡⁣
⁡⁣
@manimaniumeda⁣
⁡⁣
⁡⁣
manimani （マニマニ）⁣
大阪市北区小松原町1-7⁣
ミスターりんビル3f⁣
📞06-6948-6529⁣
営業時間17:00～23:00⁣
定休日 不定休⁣ Less

👈⬅👈⬅ スワイプ SWIPE 👈⬅👈
焼鳥空　YAKITORI SORA

南青山にオープンしたばかりの『焼鳥空』さんに伺いました。
こちらは、『薪鳥新神戸』や『鈴田式』、『時限堂』『atami』等を手掛ける末富グループの新店舗です。
大将の須﨑淳吏氏は、名古屋の今池で長年に渡り人気店として営業されてましたが、満を持しての東京進出です。
名古屋コーチンを使用した焼鳥は、脂ののりが良くとてもジューシーです。
人気店になるであろうと思ってたら、もう既に10月迄満席とは凄いですね～

また伺います。
ご馳走さまでした。

#焼鳥空
#yakitorisora
#予約困難
#予約困難店
#食べログ
食べログアワード
ゴエミヨ
ミシュラン
michelin
米其林
米芝蓮
미슐랭 Less

Sticky rice roti with coconut-smoked short rib @manao_dubai @abhiraj_khatwani @m.orfali 🔥🇹🇭
-
Back again. Man, I love Thai food - and this is easily one of the most impressive Thai restaurants I’ve been to. The creativity across the menu and the way flavours are layered and balanced is genuinely next level. Every course feels like it shouldn’t be able to top the last, and somehow, it always does. A well deserved star for the team here .

Their short rib taco is one of my favourite bites of all time, and I’m so glad it’s stayed on the menu. Perfectly tender, ultra-juicy, beautifully charred short rib, served on a sticky rice roti “taco” with kaffir lime relish and fermented sticky rice. A two-bite explosion of flavour - rich, spicy, smoky and fatty, yet perfectly balanced.

The grilled king crab shoulder with green chilli nam jim and coriander stem was another standout. An underutilised ingredient that’s incredibly buttery and sweet, handled with restraint and just the right hit of heat. I loved how gently this was flavoured. The lobster khanom krok is a wild dish that’s hard to describe - think a crisp-cased dumpling filled with warm, fermented rice custard, topped with smoked lobster tail. Completely unique. Beautiful to look at and even better to eat.

So many layers to every dish here, with nothing out of balance. This is the kind of fine dining I love - creative, flavour-led cooking that’s bold, punchy and never predictable. An all-time favourite. Food, service and vibe all in check Less

Butter Chicken Wings - recipe up on Sunday 😮‍💨
-
I first had a version of these at @ambassadorsclubhouse in London and have wanted to make them ever since. A proper butter chicken or murgh makhani is one of the most addictive sauces out there. Rich, spicy, creamy and tomato-forward, with cashews and plenty of warming spices giving it that luscious texture and depth.

In this week’s article, I break down how I build the sauce my way + how to pair it with these super-crispy chicken wings. There are four key stages for wings to get them properly crisp and all of that will be covered in detail. On the side, a cooling yoghurt dip with coriander and ghee-toasted crushed cashews.

For the full recipe and long-form video, head over to Substack - link in bio. NF x Less

Many things to write about so I must be brief with my words.

A zeugma is a linguistic trick where you join two mismatched things together - like ‘holding the door and a grudge.’

El Primo Taqueria is built entirely on this tension. It serves authentic carnitas and mid-century nostalgia with equal conviction.

To honor that friction, I’ve gone for a strictly old-school flat lay style - a visual echo of a place that exists somewhere between a Mexico City street corner and a 1980s diner.

The room radiates a specific cinematic grit. I half-expected to find Dominic Toretto at the counter, muttering about ‘family’ over a lime Jarritos. I know it is a culturally incoherent fantasy – he is a Cuban-Italian paradox in a drag-racing franchise - but in this specific lighting, it feels entirely appropriate, and I’m sticking with it.

The music transition was wild – starting with Celia’s Oye Como Va, and moving through to Return of the Tres, by Delinquent Habits and Si Senor by Control Machete. You basically travel from a 1960s dance hall to a 1990s East LA house party in the span of 3 songs. Love it.

Shout out to Valeria, our taco consultant, who showed elite emotional intelligence - subtly moving to block an aggresive sun beam to my face, while walking us through the menu. She also suggested the salsa macha (Not Matcha, as the Serb quickly found out) for the shiitake tostadas and validated our two-dessert strategy without a trace of judgment. It is a rare luxury to be in the hands of genuine hospitality.

As for the food, Chef Jon Collin (LPM, Zuma) brings the ruthless discipline of fine dining to the chaotic joy of street food. Success is rarely an accident - this is decades of technique & hard work distilled into a single corn tortilla.

We worked through the pastor, the beef cheeks, and the shiitake truffle tostada. Did I mention the desserts. Plural. The execution was “correct” - a technical term for absolutely without fault. Delicious & delightful.

It managed a rare paradox: my mouth danced with flavour, yet my soul felt grounded by a deep, ancestral comfort.

A taqueria with serious intent & zero pretense. The kind of place that upgrades your week. Less

Mibu Ginza, membership Kaiseki. Early September 2025. Awesome. Ice rice.
壬生さん九月。会員制。とても美味しい。

朝つゆ
有明の月　良寛のお軸
しじみ出汁　酢飯
お椀　見返り兎　朝花摘み　薬玉　秋の草花　道明寺炊いて干したもの
向付　鯛　メジマグロ
冬瓜　十六捧
太刀魚　昔の黄桃
もずく　独活　数の子
山葡萄のゼリー
仏足　百合根 Less