Foodle

Recommended bowl: Famous tsukemen

Unlike most ramen masters, the creator of Fuunji, Miyake-san, never served an apprenticeship in another famous shop. After spending years systematically sampling many of Tokyo's best ramen shops, he simply decided that he had what it takes to launch a place of his own. His creation has been regarded as one of the top tsukemen destinations in Shinjuku for years.

Ramen is also on the menu here, but if you look around you'll see 90 percent of the customers slurping down Fuunji's signature tsukemen. Miyake-san runs his shop methodically — there are four to five busy staff members working in a space about the size of a typical two-man ramen kitchen. Each apprentice has one or two jobs to do and that is all they do. Mikaye-san himself mans the noodle station. He sifts out his specially ordered noodles, watches them boil, and serves them into the bowls by hand.

The noodles are wonderful, but the star here is the soup – rich and creamy, without any overbearing heaviness. Each bowl gets a dollop of fish powder that makes the soup even silkier once you mix it in. Although pork chashu comes as a topping, the soup is made only with chicken carcasses, katsuo, and konbu. Less

October 26, 2025 It is abundantly clear that Chef Aitor Zabala and the entire @somnirestaurant team was seeking a third Michelin ⭐️ from the moment they reopened. And Michelin rewarded them in kind after just a few months of operation. One of the world’s most difficult reservations, the excellence of the total Somni experience cannot be overstated. Chef Zabala’s El Bulli experience is evident in such touches as the playful meringue “pizza” slice. Our thanks to MJ and the entire cast for such a memorable evening.

#losangeles #california #michelincalifornia #michelinlosangeles #michelin3stars⭐️⭐️⭐️ #thequest #mystorywithmichelin #michelinguide #michelinguidelosangeles #somni Less

Sushi Namba by chef @hide.namba is a truly amazing sushi experience. Fish and rice of the absolute highest quality. They tell you the temperature of the fish and the rice - swipe to the very end to see this. The exact temperature of both the rice and the fish is adjusted for each piece to make sure it’s perfect. Chef Namba is warm, calm, friendly and totally in control.

Meal in order below but some dishes not posted due to 20 max limit:

Fatty tuna
Whale
Matsutake mushroom soup
Snapper
Perch fish
Whale
Kingfish
Button shrimp
Ankimo (monkfish liver)
Aubergine
Fried tuna hand roll
Broad squid
Hirame (olive flounder)
Crimson sea bream
Eel
Pen shell
Bonito
Sardine
Sawara (Spanish mackerel)
Chub mackerel
Abalone
Uni in the abalone soup
Lean tuna
Medium Fatty tuna
Gizzard shad
Fatty tuna
Conger eel
Tamago
Miso soup

#namba #sushinamba #hidenamba #鮨なんば #tokyo Less

This might be the best 4 hands dinner in history ⭐️⭐️⭐️⭐️⭐️⭐️

For one night only, two culinary worlds collided as Eric Vildgaard’s @evjordnaer @restaurantjordnaer (3⭐️) welcomed Chef Julien Royer’s @chef_julien @odetterestaurant (3⭐️, No.25 on World’s 50 Best) for an extraordinary collaboration as part of the Odette Odyssey.

Seventeen courses: from Royer’s iconic North Sea crab with horseradish ice cream to Vildgaard’s legendary essence of langoustine, each dish felt like part of an odyssey across flavors and cultures.

It wasn’t just about food. It was about passion, precision, and a team from all over the world chasing something greater than themselves. A reminder that in fine dining, it’s not language or nationality that matters but the pursuit of meaning, excellence, and connection.

📍 Jordnær x Odette, Copenhagen 🇩🇰🇸🇬
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#chasingstars #odetteodyssey #jordnær #odette #3michelinstars⭐️⭐️⭐️ #worldsbestrestaurants #fourhands #finedining #copenhagen #denmark #foodfetishist Less

🐔 จากเมนูเส้นหมี่ไก่ฉีกที่ฮิตไปทั่วบ้านทั่วเมือง ตอนนี้ Emily เค้าเปิดร้านอาหารเต็มรูปแบบของตัวเองแล้ว ทุกเมนูเสิร์ฟคู่กับเส้นหมี่สูตรพิเศษของทางร้าน (ยกเว้นของหวานนะ 😆)

เมนูที่ชอบเป็นพิเศษคือ Lobster Crepe เครปห่อด้วยเส้นหมี่สอดไส้ล็อบสเตอร์ โรยหน้า ikura และหนังปลาแซลมอนกรอบกรุบ รสเผ็ดนิดๆ เป็น creation ที่ถึงแม้จะเป็น “แป้งซ้อนแป้ง” แต่ก็อร่อยจนติดใจ อีกจานที่ไม่ควรพลาดคือ Emily in Bangkok เส้นหมี่ปูและปลาหมึก โรยด้วยหนังปลาแซลมอนกรอบและกระเทียมเจียว กินคู่กับน้ำจิ้มซีฟู้ดคือเข้ากันสุด ๆ

ใครเป็นแฟนคลับเส้นหมี่ไก่ฉีกของ Emily หรือแฟนคลับคุณเพ็บคุณภัทร ต้องไปลองที่ร้านเลย ปิดท้ายอย่าลืมสั่ง กล้วยบวชชี ด้วยล่ะ 😍

ปล. ร้านอยู่ในโครงการ Yard 49 มีบริการ Valet
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📍@houseofemily.bkk - สุขุมวิท 49
#orn_bellyjourney #orn_houseofemily Less

X @dhnoodlesandgrill

AUTHENTIC NORTHWESTERN CHINESE HALAL RESIDENT IN DFW 🍜🔥

They have multiple locations in NYC and Cali..and they have one now in Plano as well. Authentic hand pulled noodles from the DH region in China which is primarily Muslims ‼️

Super cozy vibes and hugggge portions
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#food #halal #texas #dfw #chinese Less

Cocktails off the naughty list and a very nice Réveillon dinner at @caneandtable .

This is one of those French Quarter businesses right up against it, meaning the construction fences, that will be here for months to come. But inside, it’s just delightful, as usual.

The garlic soup on the Reveillon menu from @alfredo_nogueira is worth a visit all on its own. We added a few things of course - that pork ribeye, so good!

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #nolafood #reveillon #frenchquarter #visitnola #visitneworleans #reveillon2025 #noladrinks Less

📍Sake Kappo Dining Shu📍 日本酒割烹 聚

Iinuma Chestnut – Shibukawa-ni (simmered with inner skin) by one of my favorite sake bars.

飯沼栗 (Iinuma-guri) is one of Japan’s king of chestnuts, grown in Ibaragi (茨城). It’s highly valued by patisseries, kaiseki chefs, and wagashi artisans.

This preparation keeps the inner brown skin (渋皮) attached and simmers the chestnut very slowly in sugar syrup preserving the aroma and depth.

Thank you, @shu_tsukiji_tokyo! Less