Foodle

#ハンサム⁣
#難波⁣
何を頼んでも外さない本場仕込みの韓国料理店⁣
今回はハンサムサンパ定食 2.980円を注文⁣
サムギョプサルのお肉は店内で切りたてが登場⁣
薄切りで柔らかい重たくなく何枚でもイける⁣
お野菜も盛り盛りついてくるお肉を巻き巻き⁣
お肉の種類も分量も選べる自由自在スタイル⁣
ぐつぐつ磯の香り海鮮チゲ鍋はとにかく具沢山⁣
4種類のおかずは麦ご飯に混ぜたり乗せるも吉⁣
辛い・甘い・酸っぱい・さっぱりとバリエ豊富⁣
メイン料理に飽きがこない名脇役なお袋の味⁣
単品注文のカンジャンケジャンは味噌たっぷり⁣
ぷりぷり食感に濃口醤油ベースが絡む最高の身⁣
ニラたっぷりチヂミも想像超えるパリもち食感⁣
〆は水冷麺かビビン冷麺の2種類から選択⁣
水冷麺は出汁を氷らせたシャリッとした食感⁣
パンチのある辛さ細いながらもしっかりコシ⁣
胃袋を一撃する破壊力、流行らないわけがない⁣
数ある韓国料理店の中でもダントツの美味しさ⁣
パスポート不要韓国本気の味を堪能できるお店⁣
名前負けしてないめちゃくちゃハンサムな男性が切り盛り⁣
20251228⁣
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🐖ハンサムサンパ定食 1人前2.980円🐖⁣
・サムギョプサル⁣
・ネギの辛味和え⁣
・野菜セット⁣
・4種類のおかず⁣
・海鮮味噌チゲ⁣
・水ビビン冷麺⁣
・カンテンジャン⁣
・カンジャン海老⁣
・麦ご飯⁣
単品⁣
▪️カンジャンケジャン2.580円⁣
▪️ニラチヂミ 1.280円⁣
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@hanssam_namba_⁣
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HANSSAM 難波心斎橋店⁣
大阪市中央区島之内1-21-19 ⁣
オリエンタル堺筋ビル 1F⁣
📞090-4376-1188⁣
営業時間⁣
月～日、祝日、祝前日: 11:00～22:30⁣
（料理L.O. 22:00 ドリンクL.O. 22:00）⁣
定休日 不定休
P Less

One of world’s best wine lists with over 6000 varietals , Silvio Nickol has held Michelin ⭐️ ⭐️ for going on 15 years .

The menu starts with a little unexpected Thai inspiration . A chunky Kingfish tartare has great texture and swims amongst a Crab Tom Kha sauce , radish and jalapeños add texture . Fresh and lively beginning .

The signature dish is a foie gras forest , the liver mousse lies beneath the soil , and there are plenty of surprises to uncover with various nuts and mushrooms hidden within , along with spruce and Peruvian chocolate .

Scallops are finely sliced and caramelised, they arrive adorned with a trio of leek preparations, koshikari rice and veal head terrine . Some Thai influence reappears in the form of a fragrant leek oil .

Monkfish with artichoke cream , barigoule and a terrific mussel . A classic presentation that pivots towards France .

A “carbonara “ of turbot with cuttlefish noodles , cuttlefish guanciale and a pecorino foam missed the mark . This bore little resemblance to carbonara and was overly salty with capers, pecorino and a turbot bone dashi combining for too much salinity .

A classic venison saddle highlighted the main course , this came with beets, salsify and blueberries, and a forceful venison jus with plenty of pepper . Sadly the deer was overcooked .

Cheese course was presented as a Comte foam , with plenty of macadamia shavings , plum compote and an intriguing pine seed oil ice cream .

Pavlova is the first dessert , a nice palate refresh which featured yuzu and chai masala along with a tarragon oil .

Final dessert was a hit , a lighter take on sticky toffee pudding with cranberry and hazelnut and a dash of whisky .

Notwithstanding a couple of less successful courses in the middle of the meal , this was a terrific experience, the wine cellar is a huge draw for this place and the prestige wine pairing will be worth returning for alone . Service and all the intra course snacks are also first rate . Less

With 3 Michelin stars and a ranking of #33 in World’s 50 best , all expectations were that Steirereck would be the best dining experience in Vienna. Fair to say those expectations were met and blown out of the water .

A deeply seasonal menu which focused on citrus and bitter greens, at no point felt repetitive, the acidity on each preparation kept things fresh and balanced which was welcome on a very cold sub zero day .
Sauces and proteins were entirely successful , fair to say that in the land of Mozart, no false note was played .

Standout courses were the catfish and puntarella - the bitter veggie was balanced with candied citrus and ginger , the fish was a light blank canvas .

The sweetbread dish followed similar DNA this time using finger lime for acidity , along with tangerine to match the bitter kale notes .

A flawless duck breast was also a highlight , with a nice layer of rendered fat remaining beneath the crisp duck skin. Superb technique.

Bread, cheese and citrus trolleys also added to the fun and engagement of the meal .

Would return to @steirereck in a heartbeat , in fact I’m about to return for breakfast .

MOUNTAIN TROUT
Mountain Trout with Parsnip, Blackberry & Sea Buckthorn

BADGER FLAME
Golden Beet with Celeriac, Citrus Fruits & Buchu

SQUASH & PEPPER
Squash & Pepper Diversity with White Peach & Horseradish

CATFISH
Catfish with Puntarella, Suave Chili & White Onion

ARCTIC CHAR
Arctic Char with Kohlrabi, Caper Leaves & Meyer Lemon

PHEASANT
Pheasant with Swiss Chard, Potatoes & Rowan Berries

SWEETBREAD
Veal Sweetbread with Palm Kale, Tangerine & Chervil Root

DUCK
Schneebergland Duck with Fennel, Mustard Salad & ‘Powidi

SELECTED CHEESES FROM OUR MEIEREI ®

GRAPES
Grapes, Verjus, Cucumber, Pine Rosemary & Herb salad

OUR FAVOURITE PEAR
Our favourite Pear with Buckwheat, Lingonberry, Spruce & Pine

ORCHARD FRUITS
Traditional Orchard Fruits with Blossom Honey, Grey Pumpkin & Cranberries Less

Ending a 2 month Europe trip perched @thecounter.zurich on a snowy Zurich night was a perfect finale .

European produce with Asian accents , the food here is crowd pleasing , clever and delicious , the experience of watching a harmonious team of 5 chefs and 3 FOH seamlessly navigating service is also a treat .

After some above average snacks the menu proper starts with a refreshing Cucumber ragu , croutons , dill oil , tzatziki foam , caviar . The dish is creamy , herbaceous, and light . Great start

Corn tostada , barely cooked hand dived Norwegian scallop , pumpkin puree , nam Jim . The scallop and Nam Jim are great match and this little Thai-Mexican detour wets the palate for more .

Turbot , pickled radish , shiso , ponzu -yuzu and brown butter foam . Beautifully cooked fish , plenty of acidity with Shiso and ponzu . Classic combination with a twist .

Tightly wound celeriac ribbons grilled on big green egg , beetroot juice with fortified chicken stock and pepper oil . 1.5 metres of celeriac ribbons goes on every plate , the sauce is the star of the show , viscosity and oomph !

Thai yellow curry Kakigori , coconut syrup , coconut flakes , lime leaf . This was brilliant , great flavour in the Kakigori and as palate reset this is genius .

Black Angus Picanha , jalaoeno croquette , white asparagus pickle , chanterelle puree , red chimichurri jus . South American accented , the rump cap is well cooked and the accompaniments are terrific , loved the jalapeño croquette.

Hazelnut mousse milk chocolate , pear and sumac compote , Jerusalem artichoke cream , alba white truffle . Great to see a dessert where the truffle plays a meaningful role , its earthy quality plays in harmony with the nuttiness .

Bee string cake , kumquat compote , thyme rumvanilla cream .
The meal ends with a traditional German cake reimagined as an ice cream sandwich .

The Counter is an exciting experience and has allready opened to great acclaim quickly securing ⭐️ ⭐️ Michelin . It is well deserved ! Less

A meal full of subtlety , finesse and precision . @tatediningroom spearheaded by @chefvickylau delivers on a clever interplay of French and Chinese standards which melt together seamlessly rather than be forced to fuse .

I. ODE TO CRAB
Steamed Snow Crab with Consommé Jelly Crab and Pepper Bisque with Peanut Sprout

Unami laden start Lee by the crab jelly , the crab meat beautifully fresh and sweet and the bisque mercifully light and given texture with raw vegetables.

II. ODE TO SCALLOP
Pan-seared Normandy Scallop with Oscietra Caviar and Coconut Sauce

Dish of the night perhaps, lovely mi-cuit scallops and a velvety sauce punctuated by seaweed notes which had great length of flavour .

III. ODE TO CHANNEL ROCKFISH
Charcoal-Grilled Channel Rockfish with Mountain Kumquat and Pickled Plum Sauce

The kinki is cooked on the binchotan and the resulting skin is glass thin and equally crisp . Nice acidity from the kumquat preparations .

IV. ODE TO MUSHROOM
Medley of Mushrooms with Earthy Ragout, Sand Pine and Purple Potato

7 mushrooms are used and together they meld into great harmony , a very clean matsutake broth accompanies the dish .

V. ODE TO BLUE LOBSTER
Blue Lobster with Tofu Skin Cabbage Roll and Cantonese Lobster Jus.

Loved the yuba / cabbage roll , it has the texture of the seafood farce/quenelle preparations that you may find served in such a dish in France , incorporating Tofu is genius .

VI. ODE TO LAMB
Rack and Saddle of Lamb from Aveyron with Citrus Lamb Jus
Mongolian Chive Flower Relish

ODE TO QUAIL
Roasted Shaoxing Wine Marinated Quail with Sticky Rice and Spiced Poultry Jus

Juicy young quail responds brilliantly to the sticky rice and lap Cheong stuffing which soaks up some of the quail juices . Tremendous

VII. ODE TO GINGER
Orange Chiboust with Yellow & White Ginger Sorbet and Mountain Black Honey

Fresh and vibrant dessert . Light on the palate which has been the hallmark of the meal . 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

Visiting South American fine dining venues is always a thrill , you are subjected to a never ending bevy of new ingredients and flavours , and the education process adds a great deal to the experience . @maz.tokyo in the hands of @santiago.maztokyo has captured great acclaim with 2 Michelin stars and a spot in Asia Top 50 restaurants, it is of no great surprise as the care and imagination that goes into the menu is very evident as a diner .

The menu is structured to showcase the diversity of Peruvian culture , highlighting the differing altitude and eco systems .

I would do no justice to the intricate story telling and dish descriptions so below is a truncated version of the dishes served .

Highlights were a turtle Tsukune with turtle blood which had a pork like flavour and texture , with a turtle ragu served to mimic a jungle pond .

A Wagyu tongue which you top on a flatbread filled with herbs and rich Toyama goats cheese .

And the dish of the night , superb wild venison with incredible baked lily bulbs accompanied by acidic and harmonious chilli sauces .

Female snow crab meat rocoto
Male snow crab leg chilli
Hairy crab tart

Turtle leg and turtle blood sausage
Turtle meat ragu in pond

Hokkaido scallop and uni , spirulina and scallop roe cracker

Wagyu tongue flatbread with Japanese vegetables , Toyama goats cheese

Botan ebi , clam broth

Octopus , shirako

Venison , lily bulb , chilli sauce .

Mikan and citrus , coconut ice Less

🥢 A rare somen specialty restaurant in Tokyo 🥢

【StoreName、店家名稱、가게 이름】
Somenya Ito Kabukicho Main Store
素麵屋 糸 歌舞伎町本店
소멘야 이토 가부키초 본점

【Place、地方、장소】
2F, 2-26-10 Kabukicho, Shinjuku-ku, Tokyo
東京都新宿區歌舞伎町2-26-10 2F
도쿄도 신주쿠구 가부키초 2-26-10 2F

【Menu、選單、메뉴】
Cold: Sticky & stamina somen ¥1,250 (tax included)
Cold: Genovese-style somen ¥1,300 (tax included)
Cold: Sudachi citrus somen ¥1,135 (tax included)
Hot: Mentaiko cream dipping somen ¥1,300 (tax included)
冷・黏黏元氣素麵 ¥1,250（含稅）
冷・熱那亞青醬素麵 ¥1,300（含稅）
冷・酢橘素麵 ¥1,135（含稅）
溫・明太子奶油沾麵 ¥1,300（含稅）
냉・네바네바 스태미나 소면 ¥1,250 (세금 포함)
냉・제노베제 소면 ¥1,300 (세금 포함)
냉・스다치 소면 ¥1,135 (세금 포함)
온・명란 크림 찍어 먹는 소면 ¥1,300 (세금 포함)

【Other Details、其他詳細資訊、기타 상세 정보】
Today we’re introducing “Somenya Ito” in Shinjuku Kabukicho!
This specialty restaurant lets you enjoy somen noodles known for their delicate, smooth texture, paired with carefully crafted dashi-based broths.
Simple yet refined, each dish highlights the quality of the ingredients and can be enjoyed lightly all the way to the last bite.
Perfect for both a main meal or a finishing dish — a somen experience made for adults.
今天要介紹的是位於新宿歌舞伎町的「素麵屋 糸」！
這是一家能品嚐到口感細緻、滑順素麵的專門店，並以講究高湯的一碗料理呈現。
料理風味簡單卻能突顯食材本身的優點，清爽好入口，連最後一口都能輕鬆享用。
不論是正餐或收尾的一道料理，都很適合的大人系素麵體驗，值得一試。
오늘 소개할 곳은 신주쿠 가부키초에 위치한 **‘소멘야 이토’**입니다!
부드럽고 섬세한 목 넘김이 매력적인 소면을, 육수에 정성을 담은 한 그릇으로 즐길 수 있는 전문점입니다.
심플하면서도 재료의 장점이 돋보이며, 마지막까지 가볍게 즐길 수 있는 것이 특징입니다.
식사로도, 마무리 메뉴로도 잘 어울리는 어른을 위한 소면 경험을 꼭 만나보세요.

#savorjapan
#japanesefood #ShinjukuGourmet #日本料理 #新宿美食 Less

Fresh Hokkaido Scallop 🤤🔥🤤
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Omakase for $310 includes 21 courses at Sushi Sato. Hokkaido is home to the best shellfish on earth, but their scallops are often shipped frozen to most countries for longevity purposes. Chef Sato has fantastic sourcing and serves his version fresh from the shell
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📍Sushi Sato, Singapore
🍣 @sushisato_sg Less