Foodle

August 26, 2025 Another visit to what we consider to be Paris’ best restaurant, @plenitude.paris . Chef @arnauddonckele, so sorry we missed you but your kitchen brigade did not miss a beat. @alexandrelarvoir - always great to see you; thanks especially for the extra trip to the roof, affording us the dramatic views of Paris’ greatest monuments illuminated in the evening.

#paris #parisrestaurant #france🇫🇷 #france #chevalblanc #michelinguide #michelin3stars⭐️⭐️⭐️ #michelin3star #michelinguidefrance #michelinparis #thequest #michelinfrance #thequest #mystorywithmichelin #instafood Less

Goichi (Higobashi branch) in Osaka @51chikichiki was brilliant from start to finish. A highly rated yakitori counter that serves every part of the chicken and a couple pieces of duck too. Everything perfectly timed and perfectly seasoned. The ingredient quality was super high and the balance of flavours was always spot on. There was leg, breast, heart, cartilage, liver with eggs, tail, chicken soup, chicken curry and more. Highly recommend. #foodinlondon #osaka #goichi #goichiyakitori Less

Perfect weather for an outdoor feast. Amazing food, wine and company @shota__itoi @eaufeu_official
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #food #foodie #instafood #japan #aubergeeaufeu #日本 #日本料理 Less

Part II - Welcome to @aponiente_angel_leon , the home of Cocina del Mar and the mind of Ángel León, El Chef del Mar. @angel_leon_aponiente ⭐️⭐️⭐️🌊🇪🇸

Three Michelin stars. The first green star in @michelinguide A legacy of marine discovery. And a mission bigger than cooking: to turn the ocean into the pantry of the future.

At Aponiente, the sea is everything. Sea beans, plankton butters, bioluminescent algae, eel-skin pâté ingredients that sound like science fiction, plated like art.

The experience flows in three acts: salty snacks, salty sea, sweet sea. Each course drifts further from what you know and deeper into León’s vision of an ocean without limits.

We continue the journey with the salty sea.
As always, standout dishes marked below with a ⭐️

SALTY SEA

Murex snails, spiced cold soup ⭐️
Fish roe flan
Striped soldier shrimp, corn ⭐️
Fish liver, carob
Seaweed roots, marinera sauce
Razor clams, cumin
Pure plankton, green leaves escabeche
Bluefin cheeks, garlic sauce
Fish jowl, caviar, chickpeas stew ⭐️
Moray eel civet
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📍Aponiente, El Puerto de Santa Maria - Spain 🇪🇸
📈Experience 10/10 - Flavor 5/10
💶 €310 p.p.
Visited 21/6/2025
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#chasingstars #foodfetishist #thefoodfetishist #finedining #michelin #worldsbestrestaurants #review #guide #spain #michelinguide Less

日本料理　研野
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One of the few unpretentious places in Kyoto where food is the highlight. Don't get me wrong, it is pretty hard to book and it isn't quite in the centre of Kyoto, so getting here is half the journey. But the problem with a lot of 'difficult to book' shops in Kyoto is that they just satisfy a certain demographic with mediocrity. There are no compromises here in the Ingredients though and the cooking is spot on. Chef worked at a range of top restaurants around the world and i think that really helps differentiate things here. Highly recommended.
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#料理 #レストラン #食事 #food TL4.35-S Less

Last week our three back to back Best of Tokyo tours were a huge success. For me, one of the highlights was our lunch at ⭐️⭐️⭐️ @sezannetokyo .
On the 7th floor of the Four Seasons Hotel Marunouchi, SÉZANNE presents an effortlessly elegant blend of French technique and Japan’s dazzling seasonal ingredients, under the direction of British-born chef Daniel Calvert. Calvert’s journey—from London to New York, Paris and Hong Kong—has honed a style that’s both deeply rooted in classical French cuisine and boldly Japanese in spirit. His mantra? “Consistency is key; anyone can shine once, but doing the same thing brilliantly… that’s a feat.”
I really couldn’t fault this meal and I think this is truly one of the world’s best restaurants in terms not only of food but also in terms of service.
I really can’t wait to bring more of our groups to this incredible restaurant next year.
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Michelin Guide - ⭐️⭐️⭐️
La Liste - 93.50
W50B - 7
Best Chef Awards - 🔪 🔪🔪
OAD - 33 (Japan list)
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#AchefabroadTours #Worlds50Best #MichelinGuide #OAD #LaListe #TheBestChefAwards #SanSebastián #GastronomyTour #CulinaryTravel #Achefabroad #SezanneTokyo
#Sezanne
#DanielCalvert
#FourSeasonsTokyo
#TokyoDining
#TokyoGastronomy #TokyoRestaurants #MichelinStarTokyo #MichelinThreeStar
#AsiásBestRestaurants
#Worlds50Best #FineDiningTokyo #FrenchlnTokyo
#ModernFrenchCuisine
#GastronomyLife
#ChefLife
#FoodPilgrimage #CulinaryJourney #EpicureanAdventures
#LuxuryDining
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Contrada Bricconi @contradabricconi
A forgotten alpine hamlet brought back to life — one plate at a time.
Hidden high in the Bergamo mountains, Contrada Bricconi is farming, cooking and hosting in the purest possible way. The ingredients come from their land, the pace is slow, the flavours are honest, and the setting is nothing short of magical.

This is northern Italy at its best: wood smoke, mountain air, handmade pasta, ancient grains and a kitchen that respects its surroundings completely.

It’s one of the stops on my Northern Italy Road Trip this May — a journey through the regions, producers and restaurants that actually mean something.
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Michelin Guide - ⭐️🍀
La Liste -
W50B -
Best Chef Awards -
OAD -

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#ContradaBricconi #NorthernItaly #Achefabroad #ItalianFood #italyroadtrip Less

特上担々麺 + せいろセット / Tokujō Tantanmen + Seiro Set / 創作麺 ひとすじ (Sousakumen Hitosuji) — Hōnanchō, Tokyo

Tantan soup is built on a base of whole-chicken stock, finished with a thick tare sauce made from roasted sesame seeds, cashew nuts and chili oil. Thin straight noodles are sourced via Mikawaya Seimen. Tokujō toppings feature low-temp pork chashu, pork and shrimp wontons, ajitama, menma, chingensai and spiced minced meat. Kurobuta shumai dumplings and aburi nikutama-don on the side.

The master is self-taught in the ways of making ramen, although he did collaborate with other shops in both Ikebukuro and Waseda before going truly independent. One of the hottest ramen shops in Tokyo in 2025, with expected 1-2 hours waits. Shop hours are lunch only, 11:30am-2:30pm (or until sold out). Six seats. Open since February 1st, 2025. @sousakumenhitosuji Less

背脂つけソバ / Seabura Tsukesoba / old school 中華そば (Chūka Soba) Miya De La Soul — Iruma, Saitama

Niboshi shoyu soup contains pork bones, chicken carcasses, kombu, dried fish and blanketed with a layer of pork back fat. Flat, high-hydration noodles are provided by Mikawaya Seimen. Topped with thick soft pork chashu, ajitama, menma, diced onions and iwa-nori. Other featured dishes include standard niboshi based Shio Chūka Soba and Seabura Chūka Soba.

Master Iwasaki-san first worked at the classic Nakano shop Ajishichi before running the tomato-tonkotsu brand Bushou Umegaoka; the concept eventually evolved into Miya De La Soul, which originally opened under the Bushou name in 2015 before rebranding that same summer. The name is a two-part joke: “Miya” from the local area Miyadera, and “De La Soul” from the master’s well-known love of the New York hip-hop group. The shop relocated to its current standalone building in Miyadera on September 10th, 2019. Open from 9am-2pm. 14 seats. Founded 2015, moved and reopened September 10th, 2019. Less

特製鶏魚介つけ麺 / Tokusei Tori Gyokai Tsukemen / MENYA NAKAGAWA — Ikebukuro, Tokyo

Thick dipping soup is built from a base of slow-simmered domestic chickens layered with niboshi, katsuobushi and additional dried seafood. Custom-ordered thick straight noodles by Mikawaya Seimen incorporate roasted wheat germ. Toppings include low-temperature pork and chicken chashu, menma, negi, kaiware radish sprouts and nori, with sliced lemon for adjusting richness.

Master Nakagawa-san opened the shop in 2022 after previous ramen industry experience, developing a distinct poultry–seafood tsukemen profile. The menu is said to be inspired by the popular ramen shop Menya Ittō. 14 seats. Since October 10th, 2022 @menya_nakagawa Less