Foodle

Christopher Coutanceau and his family have been restaurateurs in La Rochelle since the mid 80s , and these days they ran a few venues in town including the flagship Michelin ⭐️ ⭐️ ⭐️ venue .

The menu is composed entirely of seafood and oscillates between classic French gastronomy and some modern interpretations. As one would expect at this level , there were no weak dishes and a few were incredible .

Pearl Monkfish , monkfish liver , carrot - is a lovely delicate start , the poached loin served at room temp , the liver very pure in flavour and quite different to the Japanese ankimo presentation

Oyster Medley shellfish, iodized foam - this one is a showstopper , a gillardeau oyster is poached and barbecued and is a revelation , surrounded by an assortment of clams, cockles , razor clams and barnacles . Just pure and a pleasure to eat .

Living bouquets shrimps , île de Ré pastis and sea herbs- gorgeous sweet grey shrimp served raw and tartare , with a rich shellfish jelly consommé and a shrimp and pastis ice cream which works scarily well !
Squid in contrast cauliflower and citron - a squid Ying Yang , the white section is a tartare with cauliflower and citrus , the black sees the squid barbecued and deeply roasted with rich squid ink sauce . Mixing the two captures a great harmony .

Crab is rolled inside a potato cannelloni with crab carcass butter , paired with a crab and nasturtium bisque and toasted brioche with crab glaze .

Brill baked in sea papillot- a handsome tranche of brill is accompanied by a medley of mushrooms, and mushroom jus , a lovely interaction .

Scallops Pithiviers , cabbage, celery and autumn truffle- the signature dish of the house , incredible puff pastry , a thick and proud scallop encased in scallop coral mousseline , and a lovely duo of celeriac and black truffle ground the dish with earthy flavours . A rich and luscious main course .

Jellyfish is a unique ingredient for a pre dessert , here it is used for its neutral texture , along with a yuzu granita and a seaweed crisp .

Quince , pear and saffron - this is not overly creative but utterly delicious and a great finale . Less

Tabelog 4.48🥈
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Sugalabo is an invitation-only restaurant led by Chef Yosuke Suga, famous for blending French culinary technique with the finest Japanese seasonal produce in a creative, research-driven setting.

Signature dishes showcase ultra-premium ingredients and careful flavor balance. Chef Suga’s menu changes frequently based on his monthly ingredient-sourcing trips across Japan, ensuring the freshest fish, rare meats, and seasonal vegetables are used for each course. The most memorable dish was the tender awabi steak with intense liver sauce. The prosciutto curated by Mr. Tada’s workshop, which is the only certified Parma Ham producer in Japan, was so soft and intense. It was served atop warm Japanese rice, blending umami-laden ham with subtle rice sweetness for a sushi-like effect.
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Owner Chef Yosuke Suga worked for Joël Robuchon for 16 years. Thanks to his talents, he became the Executive Chef L’Atelier de Joel Robuchon in Tokyo at the young age of 26. He subsequently went to various parts of the world to lead restaurant openings by the Robuchon group. Suga San eventually returned to his homeland and opened this introduction-only French restaurant in 2015.

Reservation is limited to regular customers only and you should plan your visit 10 months in advance.
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💵 Budget: 70,000 yen Less

Hokkaido Scallop, Otoro, Kanpachi, New Zealand King Salmon, Akami Zuke, Smoked Sea Bream, Unagi, Sea Bass 🍣🔥🍣
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Sendo continues to cement its reputation as the top affordable sushiya in NYC. This is their largest takeout set, with 90 nigiri for $400. Helmed by former Sushi Noz chef Takahashi-san, the quality is really another level at these price points. Their focus on very high quality rice is one of the reasons we continue to go back. Highly recommend
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📍Sendo, New York
🍣 @sendo.nyc Less

🍳𝗧𝗮𝗺𝗮𝗴𝗼 𝗦𝗮𝗻𝗱𝗼 𝗶𝗻 𝗞𝘆𝗼𝘁𝗼🍳
〰 京都の朝に食べたい、喫茶店の名物たまごサンド 〰
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈•✼

Fluffy, extra-thick 𝗲𝗴𝗴 𝘀𝗮𝗻𝗱𝘄𝗶𝗰𝗵𝗲𝘀 are served against the nostalgic charm of a classic kissaten at 𝗟𝗮 𝗠𝗮𝗱𝗿𝗮𝗴𝘂𝗲 in Kyoto☕️

We visited for breakfast and ordered the 𝗠𝗼𝗿𝗻𝗶𝗻𝗴 𝗔 𝗦𝗲𝘁 (available from 7:30~11:00), featuring two pieces of their iconic 𝘁𝗮𝗺𝗮𝗴𝗼 𝘀𝗮𝗻𝗱𝗼, layered with mustard sauce on one side and demi-glace on the other🫶

Best enjoyed warm and cut in half, alternating each bite to savour both flavours✨ The set also includes a fresh salad, assorted appetisers, soup, dessert, and a drink of your choice🫖

Outside of breakfast hours, the menu shifts to à la carte - we’d recommend ordering a plate of the egg sandwich alongside another dish to share between two🍝

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼

京都・烏丸御池にある喫茶「 La Madrague（ラ・マドラグ）」へ、朝食に訪問🌞 モーニング（7:30〜11:00）限定で楽しめる名物たまごサンド付きのAセット”をオーダーしました💓

驚くほど分厚くてふわふわの玉子サンドは、温かいうちに❤️‍🔥 片面はマスタードソース、もう片面はデミグラスソースで、半分にカットして交互に味わいます🍴 Aセットには、たまごサンド2ピースのほか、サラダ、前菜、スープ、デザート、ドリンク1杯が付きます🥗

週末は特に混み合うため、前日までの電話予約がベスト☎️ 朝食時間以外はアラカルト注文となるので、たまごサンドを1皿と、もう1品をシェアするスタイルがオススメです🫶

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆𝗟𝗮 𝗠𝗮𝗱𝗿𝗮𝗴𝘂𝗲
🎌┆Kyoto · 京都
👩🏻‍🍳┆Kissaten Cafe · 喫茶店
🏷┆#lamadrague #ラマドラグ
💰┆Morning A Set · モーニングAセット (¥1,800)
🚉┆Karasuma-Oike · 烏丸御池駅 (Exit 2)🚶🏽‍♀️9min
👣┆Casual · カジュアル
📅┆Book via Phone · 電話予約
✍️┆Food: 𝖭𝗈𝗌𝗍𝖺𝗅𝗀𝗂𝖼 · Vibe: 𝖢𝗈𝗌𝗒 · Price ¥¥¥

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼
#tokyohalfie_kyoto #tokyohalfie_京都 Less

Liqun Roast Duck - Beijing (China)

For my second Peking duck, Liqun Roast Duck offered exactly what I was looking for. A traditional and rustic-looking restaurant, tucked away in the Hutong alleyways, with questionable service and different hygiene standards from what westerners are used to.

The kitchen had ducks hanging everywhere and the oven at the center. The restaurant uses fruit wood to roast the ducks, which gives it a distinctive flavor and fragrance.

The birds were on the fattier side, dripping in fat juices and with a shiny skin that melted upon the first bite, offering just the right amount of resistance and that nice crunch. It was served with the usual condiments, including cucumbers and hoisin sauce.

Aside from the main dish, we also ordered a few extras. The egg rolls stuffed with chicken and vegetables were ok, but nothing special. The serving of deep fried salty duck bones, however, was outstanding.

Having dinner here was a fun experience that offered us a glance at what old-school Beijing looks like.

(Versão em Português nos comentários) Less

More posting on Akakichi after a long delay. Does anybody even look at posts anymore? According to Instagram, they get seen by less than 20% of my followers. This account was never for the clout and more my own personal sushi diary, so I suppose I'll keep posting into the void (and hopefully, at a much more regular pace) in 2026.
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Akase-san's shari is noticeably sweet, with a blend of different rice cultivars. He calls this out while serving, noting that he believes it tastes better with the higher proportion of shiromi that is served, and that he isn't in Tokyo so doesn't need to copy edomae sushi. I found it delicious. Less