Foodle

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

Missing Japan… but one bite of this A5 Short Rib Hoba-Yaki with hatcho miso took my right back 😍 It’s something you definitely don’t want to miss - available now at @makotobalharbour! Follow @wagyuofjapan to find other participating restaurants all month long and catch the 2025 Japanese Wagyu Showdown! #MiamiEats #JapaneseWagyu #TheGoldStandard Less

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【横浜ラーメン 真砂家】
真砂町に根ざす家系ラーメン

横浜・関内駅前の商業施設「セルテ」の中、ラーメン横丁の一角に暖簾を掲げる『真砂家』。その名は所在地の「真砂町」に由来する潔いもの。1974年創業の吉村家に端を発した家系ラーメンの歴史、その直系である王道家、そして田上家の流れを汲み、2020年に誕生した一店だ。

ラーメンは、豚骨と鶏ガラをじっくり炊き出したスープに醤油ダレを合わせた王道スタイル。表面には豚の脂がきらめき、ひと口飲めば動物系の厚みが広がり、すぐさま醤油のキレが余韻を整える。見た目は力強く、味わいは驚くほど素直。体がスッと受け入れるバランス感覚は、やはり系譜に裏打ちされたものだ。

麺は短めの太麺。もちもちとした弾力で、スープをしっかり持ち上げる。具材は家系三種の神器「海苔・ほうれん草・チャーシュー」。海苔はスープを吸わせ、ライスに巻けば至高のひと口。ほうれん草は青みで脂を和らげ、チャーシューは厚みある肉感が満足感を約束する。

卓上調味料も家系らしく充実。おろしニンニクを加えればパンチが効き、豆板醤で辛味を纏わせればご飯が止まらない。ショウガを落とせば後味が軽やかに。ライスは100円というお手頃さで、スープと合わせれば箸とレンゲが止まらない。

家系らしい骨太な味わいをきちんと届けてくれる一杯。安定感のある仕上がりで、素直に美味しいと思える一杯。横浜の系譜を守りながら、真砂町という土地に根ざした存在感を感じさせるお店でした。ご馳走様です。
#横浜ラーメン #真砂家 #ラーメン屋 Less

Barbela, Lisbon’s new fish and shellfish restaurant led by Leandro Carreira — the Portuguese, London-based chef behind The Sea, the Sea, among other projects — sprinkles a bit of welcome novelty and character into the city’s dining scene.
Good technique and flavour are paired with some unexpected presentations, resulting in food that feels inventive without being overworked.
Take the super-light koji aerated mousse with shrimp sauce and citrus (pic 5), the creamy grey mullet with crunchy, delightful pickled potato noodles and coriander oil (pic 1), or the squid roe and finger lime with nori meringue and chutoro (pic 2) to open your palate right at the start, or the aged Azores mackerel and Azeitão cheese whey broth with white miso and citrus fruits.
There’s room for experimentation and originality, but also for simply enjoying a cuisine that simply lets superlative products shine such as the tuna in the ‘Two Stages of Tuna’ dish.
At the end, a Mezcalita (Mezcal, lemon, Triple Sec) to pair a dessert of chocolate, nori, citrus and pumpkin seeds.
Definitely there’s more to fish when it’s off the leash. Less

Part one of an excellent meal @providencela

Tuna and basil tartlet, Kaluga caviar.
Hokkaido uni royale.
Smoked salmon, cream cheese, dill.
Wagyu tartare, black truffle.
Crab, Kaluga caviar, Thai influenced sauce with coconut, combava, galangal, lemongrass etc.
Snapper sashimi, herb consommé, yuzu, ships blossoms and oil.
Uni egg, Santa Barbara sea urchin, brioche croûtons, champagne beurre blanc.
Tartlet with abalone and matsutake. Less