Foodle

in kanazawa, japan (aug’24)

another notable yoshoku outpost of kanazawa, here specialising in spanish with a touch of japanese flair and a showcase of ingredients from noto peninsula. i really loved the ambience of the restaurant, staff here were also super friendly and extremely tourist friendly with several english speaking staff.

wouldn’t say the food here was exactly spanish, maybe apart from the paella which for me was the star of the meal. topped with a plump lightly poached ishigaki oyster, the paella itself was full of seafood brininess and flavour with perfectly textured arroz. if i was to compare, personally loved this version more than the famous joint in tokyo originally from kyoto. the rest of the meal had a rollercoaster of unique flavour combinations like an aged zucchini with a boar meatball, yomogi pudding. another two dishes i really enjoyed was the grilled local purple nasu on bear meat with smoked beurre blanc and the yellow tomato sauce with squid cut into ‘pasta.’ overall a pleasantly slow and enjoyable meal, an easy reservation and really like the way they highlight ingredients from this part of japan.
-
tasting menu: (¥24,000)
✨impact shrimp 甘海老
pulpo 岩もずく/岩だこ/モロヘイヤ
calabacin ズッキーニ/よもぎ／七面腐
calamar 赤いか／黄色トマト
✨oso へた紫茄子/熊
zarzuela 白そい
carne 鹿
✨paella 牡蠣
cedro 能登杉
maizとうもろこし／マンゴー
-
would revisit: try once
reservations online or call
price range pp: ¥10,000-¥30,000
-
📍RESPIRACION
location: 67 hakurocho, kanazawa
-
#2feastingpigs_kanazawa
#2feastingpigs_japan Less

in fukuoka, japan (aug’24)

hello fukuoka! first time exploring this charming city and can’t wait for more future visits. started the trip with a bang, at one of my best finds this trip. despite all controversy, i had a great time here but i definitely would be extremely cautious coming here if you cannot converse comfortably in japanese.

taisho trained for a bit in the notorious kappo kimoto, so his tsumami though simple was very nicely executed. from his signature katsuoboshi tkg, grilled iwashi to their fig in goma sauce. amazing cold chawanmushi with nagaimo as the first dish to cool us all down from the peak of fukuoka summer heat. whilst preparing the tsumami, it was really cute to see taisho’s father preparing and cutting the neta.

nigiri here are on the stronger side which is completely my cup of tea, relatively thick neta with a small shari but i found it still balanced really well especially with the ample shiromi we had today. wouldn’t say neta quality are top but he handled it really well and still made a very solid experience here especially given the cospa. after the course, there would be a list of tsuika items from kuruma ebi, second selection of uni etc. ended with a very solid cakey tamago.

great cospa, very nice team and dining experience for me here. i found the profile here also one of the most suited for my palate here in fukuoka after trying several sushiyas. definitely can’t be back. thank you!

おまかせコース (¥34,000)
冷たい長芋茶碗蒸しnagaimo cold chawanmushi
✨鰹干し卵かけご飯katsuoboshi tkg
✨焼きいわしgrilled iwashi
もずくmozuku
いちじく、ごまソースfig, sesame sauce
穴子の肝anago liver
はものマゴhamo eggs

✨赤身漬けakami zuke
中トロ chutoro
小肌 kohada
メイチダイmeichidai
✨カンパチkanpachi
✨春子鯛kasugo dai
鯵aji
黒ウニ kurouni
✨ヤライカyaraika
穴子 anago
干瓢巻き kanpyo maki

+ 赤ウニuni
+ ✨ホタテhotate
+ 車海老kuruma ebi
+ ✨昆布春子まきkombu kasugo maki
-
would revisit: yes
introduction only
price range pp: ¥30,000-¥60,000
-
📍鮨唐島
location: daito building ii, 3-1-2 akasaka, chuo-ku, fukuoka
-
#2feastingpigs_fukuoka
#2feastingpigs_kyushu
#2feastingpigs_japan Less

in ilimanaq, greenland (july’24)

talking about destination restaurants, this experience exceeds most if not all the crazies i’ve done for food so far. flew all the way up north to greenland, with 2 flights and another boat ride before arriving to the restaurant i’ve been anticipating since their last season.

on top of the breathtaking scenic journey, was extremely impressed with the food from this small team originating from faroe islands. utilising and promoting greenlandic produce and culture, presenting unique flavours which were all simply mind-blowing in tastes as well as presentation.

began with a modernised inuit delicacy, muktak (whale blubber) beautifully braided with its skin and tendon with an immense depth of flavour. followed by a local fish capelin, almost resembling sardines, complemented with the gooseberry acidity. their tarts were the star of the show, from the sweet shrimp tart to the sea cucumber tart featured from head to tail. their signature ptarmigan served on a feather, comprised of layers and two sauces, the components just blend seamlessly, one of the best bites this year. the meal of constant highs, ended with unique desserts which didn’t disappoint either.

can’t wait to see where the koks team ventures to next, still stunned by their efforts and talent to turn a place which is rather isolated and barren to a full tasting menu of surprise. catch them before their season ends this september, truly worth the journey for your sight and tastebuds.
-
tasting menu: (3200dkk)
+ ✨non alcoholic pairing
✨mattak
✨capelin, green gooseberries
halibut with sugar kelp and horseradish
squid with dulce & parsley
arctic char with fermented sweet potato
✨raw shrimps & burnt cream
✨snow crab & mushroom
✨sea cucumber & fermented leek
cod with scallop glaze
✨ptarmigan, black currant, reindeer fat
✨guillemot, reduced beetroot and mussel jus
reindeer with rhubarb, smoked bone marrow
✨bog labrador, angelica
bladderwrack seaweed & blackcurrant

limpet
mushroom with the brewery's spent grain
blue mussel candy
whale blubber with beetroot, currant leaf
-
📍KOKS RESTAURANT
location: ilimanaq, greenland
-
#2feastingpigs_greenland Less

in bologna, italy (march’24)

before heading back to bologna from modena, we stopped by this legendary institution for another dinner and stay. a trattoria serving dishes of the region, but also due to its unique geography located in the hills, it has access to a lot of local game meat from its surroundings.

opted for their signatures throughout the menu developed throughout their opening, from the beef tartare and the parmigiano gelato on flatbread which i loved. they are also very well known for their tagiatelle bolognese, which was one of the most balanced version i’ve had, as they tend to either be too meaty for me or too tomato, this was for me of the perfect balance. the tortellini filled with parmigiano served with mora proscuitto was also nice. we also ordered the fallow deer smoked in cherry and pear wood which was unique, and the other signature of the whipped ‘amerigo’ egg which wasn’t bad but can be skipped.

ended with my favourite ricotta with grape must (sweet juices of balsamic vinegar pre-fermentation) and a milk and cream gelato with balsamic vinegar. a very solid spot, with trekking out once to sample the goods but not memorable enough for me to keep going back especially with its distance away from the main cities.

✨tiegelle flatbread with parmigiano gelato & balsamic vinegar (€11)
bianca modenese cow raw meat, scorzone black truffle (€17)
✨tagliatelle bolognese with meat ragu (€16)
✨tortelli filled with parmigianno served with mora proscuitto cooked in wood oven (€17)
appenine fallow deer leg lightly smoked with cherry and pear wood (€24)
whipped amerigo egg cooked in the oven and egg yolk mimosa (€20)
✨soft ricotta with saba cooked must (€9)
milk & cream gelato with traditional balsamic vinegar (€9)
-
would revisit: try once
reservations online
price range pp: €30-€60
-
📍AMERIGO
location: via marconi 16, emilia-romagna
-
#2feastingpigs_bologna
#2feastingpigs_modena
#2feastingpigs_italy Less

in bologna, italy (march’24)

last stop of our italian weekend was back into bologna city center. another seemingly family run osteria. our bittersweet last plate of tortellini, and the last of our very carb heavy weekend.

i found the plates here to have a stronger flavour than most, richer and meatier. for instance a comparatively richer chicken broth in the tortellinis, and the rich offal sauce with macaroni made of hand cut giblets and unlaid egg which has the bouncy texture. i wasn’t particularly keen on both the meat dishes. the pigeon was done well in both styles, with the breast lightly seared and the thighs & wings braised in cooking jus and berries, was too meaty and rich for my liking. likewise for the tripe, the tripe itself were thinly slice and completely lost in its texture, the flavour was also way too cloying, doused in milk cheese butter and bacon fat. ended with a ‘sunday dessert’, which was sorta a creme caramel.

good cooking, and very homey. sadly just doesn’t match well with my palette.

capon broth and tortellini (€16)
hand pressed macaroni, meat sauce of hand cut giblets and unlaid eggs (€16)
braised baby pigeon with differentiated cooking (€28)
‘frisona’ breed tripe, milk, ‘romagnola bacon’ (€20)
‘sunday dessert’: milk pudding, amaretto cookies and almonds
-
would revisit: try once
reservations by phone
price range pp: €30-€60
-
📍OSTERIA BOTTEGA
location: vis santa caterina 51, bologna
-
#2feastingpigs_bologna
#2feastingpigs_italy Less

in tokyo, japan (june’24)

back to one of my favourite places in japan, a uniquely delicious fruit-focused dessert course which i look forward to revisiting almost every-time i’m back in tokyo.

this season is one of my most anticipated, the miyazaki mango season (from may to june) and it didn’t disappoint at all. i love the starting caprese - which is a regular item throughout all the seasons, comprised of a milky panna cotta, tomato jelly, olive oil and basil granita. followed by a melons which were so sweet, and a sansho ice-cream with fresh sansho picked by chef katsumata-san himself.

the mango terrine made of only the ‘cheeks’ of the mango with a coconut sauce, as well as the mango spring roll with coconut sugar were both so insanely good, even in the technique or frying the spring-roll exceeds a lot of chinese restaurants i’ve had in japan. highlighting the jewels of this summer period in such a creative and elegant manner. the savouries along with their pairing was also very good, and this time i finally tried his infamous sesame ice cream which was one of the best i’ve ever had, if only i could buy it in bulk home. topped with a homemade seasame oil and sesame sauce it was so rich but not overpowering, with layers on layers of toasty sesame flavour. ended with his mango montagne, a dome shaped meringue with carefully piped kabosu citrus cream and a ginger ice-cream, breaking the gorgeous all white piece with spoons and spoons of fresh mango and mango sauce added on, oh so heavenly.

definitely one i highly recommend to all sweets and japanese fruit lovers. their soft pairing is also so well thought out and matches so well with each dish. can’t wait to be back here.
-
宮崎県産マンゴーのコース(¥28,800)
✨ カプレーゼ caprese
山椒メロン sansho pepper & melon
✨ マンゴーのフィレ mango fillet terrine
初夏の新緑 fresh verdure
沖縄のキッシュ tomato quiche with paprika
パイナップルのブリュレ pineapple brulee
✨ マンゴーの春巻き mango spring roll
✨ 胡麻のアイス white sesame ice-cream
✨ マンゴーのモンターニュ mango montagne

✨宮崎県産マンゴーのチラシmiyazaki mango & citrus chirashi (¥7,800)
-
would revisit: yes
introduction only
price range pp: ¥30,000-¥60,000
-
📍山
location: 6-16-14 shirokane, tokyo
-
#2feastingpigs_tokyo
#2feastingpigs_japan Less

in tokyo, japan (june’24)

trained under furuta after being in pastries, tsushima is another one of the most recognisable chukas in tokyo, with waitlists over 2-3 years. was hesitant in trying with the range in feedback i received but overall i really enjoyed this meal despite some hits and misses.

began with an asparagus with a scallion oil, beef braesola and caviar, a unqiue combination and which with the ‘signature’ caviar bifun, didn’t really understand the significance of the caviar apart from justifying the price of the course. really loved the ‘nodoguro don’ with sakura ebi and a sweet and sour sauce which hit the spot in flavours. the oolong tea cooked octopus, fukahire and tantan men were also enjoyable, in which the base chicken broth was very proper, adequately rich with hints of junan ham. didn’t understand the chasiu as there was no char and grill on the lean pork, chahan flavour was good but the rice itself was too wet to be fried.

the innovative dessert parfait of miyazaki mango and yogurt sorbet was also very very good. thank you for the invitation, so far still enjoy testing out different chukas in japan.

お誘いありがとうございます！

六月のコース: (¥60,000)
ネギ油、白アスパラ scallion oil white asparagus
✨のどぐる唐揚げ、桜海老 fried sweet & sour nodoguro
キャビアの冷製ビーフン caviar cold bifun
漢方豚紹興酒焼き ‘chasiu’
毛蟹の春巻き kegani spring roll
✨フカヒレステーキ fukahire steak
烏龍茶煮たタコ oolong tea cooked octopus
毛蟹と玉子炒飯 kegani egg fried rice
✨担々麺 tantan mien
✨宮崎マンゴーのパフェ、ヨーグルトアイス mango parfait with yogurt sorbet
-
would revisit: try once
introduction only
price range pp: ¥60,000-¥100,000
-
📍對馬
location: 3-2-3 motoazabu, tokyo
-
#2feastingpigs_tokyo
#2feastingpigs_japan Less

in nagoya, japan (june’24)

nagoya is also very well known for their unagi, with numerous unajyu shops open for a casual lunch or/and dinner. one of the more notable ones are ichibiki, located in the city center, never fails to have queues for a slot for lunch. i arrived just before 8am on a sunday morning, as tickets for lunch releases at 9:30am, and was 8th in line and got one of the last tickets for the first slot of 11:30am. recommend a weekday if possible, and do recommend arriving before 8:30am to guarantee a slot here.

came back for my unajyu, ordered a slightly larger version with 4 pieces of unagi and wow. they use kansai style preparation, in which they directly grill the unagi without steaming. soft and tender meat with a crispy edge, tare was also perfectly rich without being overwhelming. the char-grill flavour was also exceptional, not too strong and balances well with the thick and fatty meat. the set comes with an osuimono which is the innards in dashi, as well as pickles. truly worth the queue for me as one of my personal favourite renditions of unajyu so far.
-
✨うな重(上丼）　(¥4500)
-
would revisit: yes
reservations daily at 9:30am
price range pp: ¥4,000-¥8,000
-
📍イチビキ
location: 1-3-16 meiekiminami, nakamura ward, nagoya
-
#2feastingpigs_nagoya
#2feastingpigs_japan Less

in bangkok, thailand (june’24)

ever-since my meal at saeng tha-tian, i’ve been wanting to visit more of these home style kitchens in bangkok, as i do prefer these to fine dining now a days. one which has been very popular recently is keawloon, with recipes passed on for generations in the family including influences from nakhon si thammarat (southern) and sukhothai tani (north bangkok).

their most famous dishes here are the black rice, which is
steamed with squid ink and topped with mud crab, and their turmeric rice with a piece of fried fish. i did very much enjoy the black rice, mixed with a zingy spicy seafood sauce. the slightly sticky texture of the rice mixed with a clam based sauce was quite flavourful and enjoyable.

their unique dishes here was the reason i wanted to try this restaurant, as some dishes served here are not regularly seen in other thai kitchens. other plates i loved tonight include the sweetened toddy palm braised pork, as well as their squid dishes, of squid ink and in a simple chilli spring onion stir fry. their squid is noticeably fresh, with good ‘crunch’ in its texture. i couldn’t really eat the the southern pork curry as it was insanely spicy, and the rest of the dishes were okay, a nice try with nothing jumping out for me. regardless was still surrounded by excellent company, service here was also very good.
-
june menu: (฿6,928 per table)
sweet shrimp, relish with sour vegetables, chilli paste
mushroom in fish sauce
salted fish, omelette
✨pork ribs in toddy palm
✨mud crab black rice
turmeric rice with fried fish
✨stir fry squid with spring onion
shrimp fried in shrimp paste
curry with pork cartilage
stir fried spinach in pork neck
preserved mayongchid with ice

+ fried pork (฿256)
+ ✨stir fry squid in squid ink (฿456)
+ ✨stir fry liang leaves with eggs (฿189)
+ spicy fish salad (฿456)
-
would revisit: try once
reservations by dm
price range pp: ฿1000- ฿3000
-
📍แก้วลูน KEAWLOON
location: 21/3 saeng chan, phra khanong, khlong toei, bangkok
-
#2feastingpigs_bangkok
#2feastingpigs_thailand Less

in copenhagen, denmark (april’24)

some (recovered) images from this years ocean season.

some hits & missed in terms of flavour as anticipated, but overall prefer this season over game and forest season. still one of the coolest experimental kitchens with out of the box thinking despite them getting lazier and more commercial. bookings aren’t impossible too, as long as you enter the site on time with a timeslot or two in mind + a registered tock account logged in and ready to go.
-
ocean season menu (3995dkk)
+ juice pairing +1600dkk
✨whole cooked langoustine
mussel broth with bergamot
✨seaweed á la crème
✨blue mussel and golden beets
✨fresh sea urchin and hazelnuts
raw squid on grilled koji
cod roe waffle
hand dived scallop
cod head: tongue on the bone, eye pie
throat and young garlic
jaw with smoked pumpkin
barbequed burbot
hazelnut with kelp
✨sweet oyster
✨snobrod
clam gel
-
📍NOMA 2.0
location: rejshalevej 96, copenhagen
-
#2feastingpigs_copenhagen
#2feastingpigs_denmark Less