Foodle

🎄𝗬𝗮𝗺𝗮’𝘀 𝗖𝗵𝗿𝗶𝘀𝘁𝗺𝗮𝘀 𝗖𝗼𝘂𝗿𝘀𝗲
💎クリスマスは年末限定「Yamaの料理コース」
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈•✼

Last year, “𝗬𝗮𝗺𝗮” stunned the culinary world by becoming the first restaurant in Japan specialising in “𝗔𝘀𝘀𝗶𝗲𝘁𝘁𝗲 𝗗𝗲𝘀𝘀𝗲𝗿𝘁” to earn a @michelinguide star🌟

The course menu here is usually updated every two months, but from 19 to 29 December they are offering a special 𝗖𝗵𝗿𝗶𝘀𝘁𝗺𝗮𝘀 & 𝗬𝗲𝗮𝗿-𝗘𝗻𝗱 𝗖𝗼𝘂𝗿𝘀𝗲 featuring savoury dishes❄️

A personal highlight was a remixed “𝗞𝗶𝗻𝘂,” silk-like strained chestnut strands over smooth rice purée🍚 It was served with a foie gras flan in place of the traditional chestnut version🦆

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼

日本で初めてアシェットデセール（デザートコース）でミシュラン1つ星を獲得し、歴史的快挙を成し遂げたお菓子なお店「Yama」⭐️

通常はデザートをメインに提供していますが、クリスマスには12月19日から29日限定の「Yamaの料理コース」を頂きました🎄ラインナップは去年から更にパワーアップ⛰️

シグネチャーの「絹」をリミックスしたフォアグラのフラン版や、旨味を最大限に引き出した「富士山麗の根性葱と新米」が特に印象的でした🌟

①, ② 🍨「クリスマスモンターニュ」
③ 🥬寒縮ほうれん草と茂喜登豚
④ 🥒野菜のパロティーヌ
⑤, ⑥ 🦀海老と蟹のテリーヌ・スープ
⑦, ⑧ 🌰「冬絹」栗・フォアグラのフラン・米のピュレ
⑨ 🐟九絵と月光百合根のヴァプール
⑩ 🍎林檎のグラニテ

⑪, ⑫ 🐟鰆のベニエ
⑬ 🍚富士山麗の根性葱と新米
⑭, ⑮ 🍐熟成蜂蜜と洋梨
⑯ 🍰プティフィール
　　 ▷ 🍋柚子のパートドゥフリュイ
　　 ▷ 🌹薔薇のマカロン
　　 ▷ 🍵抹茶のチョコラ
　　 ▷ 🥜菓子胡桃
　　 ▷ 🍓とちあいか
⑰, ⑱ 🎁苺とバニラの「Rectangle」 (+¥18,800)
⑲, ⑳ 🕯️クリスマス内装・シャンパン

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼

📍┆Yama · 山
🗼┆Shirokane · 白金
👩🏻‍🍳┆Assiette Dessert · アシェットデセール
🏷┆@yama.shirokane @kouman1 #yama
💰┆Christmas & Year-End Special Course
　　 Yamaの料理コース (¥54,800 / person)
🚉┆Hiroo · 広尾駅 (Exit 1)🚶🏽‍♀️12min
👣┆Smart Casual · スマートカジュアル
📅┆Book via @omakasejapan · 予約困難
✍️┆Food: 𝖤𝗑𝖼𝖾𝗉𝗍𝗂𝗈𝗇𝖺𝗅 · Vibe: 𝖤𝗅𝖾𝗀𝖺𝗇𝗍 · Price ¥¥¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼
#tokyohalfie_yama #tokyohalfie_shirokane #tokyohalfie_白金 Less

🍃𝗡𝗘́𝗡 𝗧𝗢𝗞𝗬𝗢 - 𝗖𝗼𝗻𝘀𝗰𝗶𝗼𝘂𝘀𝗹𝘆 𝗩𝗶𝗲𝘁𝗻𝗮𝗺𝗲𝘀𝗲
🇻🇳ベトナムの記憶を、代官山で静かにほどく
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈•✼

Born in Danang and shaped by years of quiet experimentation, 𝗡𝗘́𝗡 𝗧𝗢𝗞𝗬𝗢 arrived in Daikanyama this September🎊 Named after a humble Vietnamese shallot that quietly deepens flavour, Nén celebrates the beauty in what’s often overlooked🧅

Executive chef @summer.nen cooks with memory, restraint, and intent: honouring Vietnamese roots while gently reimagining how those flavours can live in Japan today🇻🇳

The team sources thoughtfully, using as many Japanese ingredients as possible to limit imports, protect seasonality, and let the land speak⛰️

Their signature “𝗕𝗮𝗹𝗮𝗻𝗰𝗲” features 4 vivid purées, each revealing a different flavour profile: sour, sweet herbal and earthy, while “𝗘𝘃𝗲𝗿𝘆𝘁𝗵𝗶𝗻𝗴 𝗙𝗶𝗿𝘀𝘁” was a creative deconstructed pho🌷

① 🏳️‍🌈Balance: Gac fruit, Eggfruit, Viet Pesto
② 🍜First Things First: Everything Phở
③ 🎋Pickled Bamboo Shoots, Clams
④ 🦀River-Mountain-Sea-Sky: Scallop,Crab
⑤ 🥬The Paper: Malabar Spinach, Eel, Pate
⑥ 🌾Purple Rice
⑦ 🍞Bánh Mì: Nén, Gooseberry
⑧ 🪷Ember & Spice: Bò Kho, Lotus Seed
⑨ 🍯After The Rain: Longan Honey
⑩, ⑪, ⑫, ⑬, ⑭ 🪑Interiors

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼

代官山に今年9月オープンした「NÉN TOKYO（ネン トーキョー） �」は、“静かな深さ” が印象に残るイノベーティブなベトナム料理🥢 エグゼクティブシェフ @summer.nen が大切にしているのは、伝統への敬意、食材への思いやり、そして物語性🧚

店名の「ネン」は、控えめながら料理に深みを与えるベトナム中部の食材に由来し、見過ごされがちな価値を大切にする姿勢を表します🧄 可能な限り日本で育った食材を使い、輸入は最小限に🌸 ベトナムの魂をそのままに、日本の土地で息づく料理へと再構築しています🌳

カバー写真の 「バランス」は4種類のピューレにライスロールをディップして食べるシグネチャーメニュー🦄 酸味・甘味・苦味・コクが、ひと口で調和していく感覚を描いた一皿🍽️

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼

📍┆NÉN TOKYO
🗼┆Daikanyama · 代官山
👩🏻‍🍳┆Innovative Vietnamese · ベトナム料理
🏷┆@nen.tokyo @summer.nen
💰┆"Sto:ries of Vietnam” (¥21,000)
🚉┆Daikanyama · 代官山駅 (West Exit)🚶🏽‍♀️6min
👣┆Smart Casual · スマートカジュアル
📅┆via @tablecheck_gourmet · オンライン予約
✍️┆Food: 𝖢𝗋𝖾𝖺𝗍𝗂𝗏𝖾 · Vibe: 𝖱𝖾𝗅𝖺𝗑𝖾𝖽 · Price ¥¥¥¥

✼••┈┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈┈••✼
#tokyohalfie_daikanyama #tokyohalfie_代官山 #gifted Less

Da Dong - Beijing (China)

Contrary to common belief, peking duck is not originally from Beijing. Instead, it can actually be traced back to Nanjing, the formal Chinese capital, during the Ming Dynasty.

When the capital moved to Beijing in the early 1400s, imperial chefs brought with them the techniques of this classic dish that is to this day associated with the city.

During my days in Beijing, I decided on eating Peking duck from at least two different restaurants, to try to understand the subtle differences from each version. for a more refined take, @dadong_nxc from @chefdadong was first on my list.

Getting there was an adventure, during our very first few hours in a new country. Jet Lagged and still not familiar with the apps used in China, our quest involved stopping several strangers on the street, to ask for directions with the help of translation apps.

When we finally arrived, we were quickly seated and wasted no time looking at the menu. There was only one dish in mind.

The ducks are roasted in a spherical wood fired oven that distributes the heat evenly. The restaurant also uses 22 day old ducks, which are not too greasy. The result is an ultra crispy skin, almost popcorn-like, and a lean meat underneath it.

Da Dong is an empire nowadays, with several units in different cities, but we went to the flagship branch. It was a great first meal in China and a perfect introduction to a dish that I was eager to try.

(Versão em Português nos comentários) 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

N.69 Fangzhuanchang - Beijing (China)

Fangzuanchang is a chain restaurant and a very popular brand when it comes to Zhajiangmian, or “fried sauce noodle” as a rough translation.

This local dish, popular throughout Northern China, is dressed with a thick, dark sauce made with fermented soybean and pork, mixed until it blends with the noodles. A variety of toppings are then added, including pickled radish and cucumbers.

The noodles were chewy, and very rich, easily justifying the waiting time that is typical at such a well known restaurant during peak hours.

As a side note, this local Beijing dish later influenced the neighboring Korean cuisine into what ultimately became Jajangmyeon, a staple in the Korean diet.

(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

Sushi Meino, January 2025. This is very beautiful sushi - almost perfectly symmetrical, medium sized, very light packing on the shari. The nigiri are placed on the counter directly perpendicular to diners, further emphasizing the proportions. There is a decent kick of mostly komezu in the seasoning but the salt flavor is quite light, and there is no detectable sugar. Size of nigiri is medium, and the cuts of neta are thick but not massive - for example, the kuruma ebi head meat and tail are trimmed. Ingredient quality is top level, especially the tuna (no surprise given the Arai connections).
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For my current taste the balance in these sushi suits me really well. There is no palate fatigue from a meal like this - in fact, at one visit one of the guys at the counter asked to run back the entire course as his okonomi. 😅 Less

👈⬅👈⬅ スワイプ SWIPE 👈⬅👈
味幸　AJIYUKI

😍～松茸のすき焼き～😋

#味幸
#ajiyuki
#京味
#kyoaji
#予約困難
予約困難店
食べログ
食べログアワード
北大路魯山人
魯山人ご飯
ミシュラン
michelin
米其林
米芝蓮
미슐랭 Less