Foodle

There are dinners and there are dinners.

@reifo.kee has re-created his chef’s table ‘opus amoris’ with Tero, a Kaiseki experience tucked away in a private room in @reifkushiyaki Dubai Hills.

On arrival, you are whisked through the kitchen, into an intimate waiting lounge, shelves filled with object’s d’Art and books that scream of Reif’s personality.

There are two sides to Chef Reif. He possesses a savvy commercial acumen, consulting for and launching scalable, profit-driven restaurants.

Yet, he also explores his passion for culinary arts, where his love for creative expression shines.

Kaiseki, considered the ultimate expression of culinary artistry, reflects the season and is full of symbolism and intent - a deeply personal extension of the chef.

Yet no menu is offered – you are completely in the hands of the chef and his team.

I was worried for the Serb – this was a long way from the safety of burgers.

Twelve seats surround a kitchen stage, marked simply by chopsticks and a side plate.

The ever-changing @terobyreif is available only when Reif is present.

12 dishes, paced across 90 minutes. The meal flows, finds a rhythm, yet every 7 minutes, a new dish arrives, a new beginning, full of possibility and new perspectives.

By the scallop course, The Serb was getting full, asking how many dishes were left. I hadn’t been counting dishes - all I knew was it was 4 minutes till the next one.

Reif served almost every dish himself, taking time to tell stories and engage with his guests.

He told us of his bespoke plateware collaboration with Japanese ceramic artist, @adachi_mari

He surprised us with fermented rice wine bought back from Copenhagen.

He regaled us with stories of his @crhopefoundation in Zanzibar.

He knew how many individual recipes were needed for all twelve dishes.

Deserts arrived, and the Serb luckily found her appetite again, and delicately devoured the Dulcey chocolate chilli.

We stepped out onto the street, with a box of handmade chocolates and a wax sealed menu, signed by the team.

It honestly felt like we had been away on holiday.

There are dinners, and then there are dinners. Less

バール アリメンターリ ダニエラ / BAR ALIMENTARI DANIELA

世田谷の住宅街にあるイタリアン『バール アリメンターリ ダニエラ （BAR ALIMENTARI DANIELA）』を訪ねます。

全体的にイタリアンのトーンでありつつ、どこか可愛らしい雰囲気。テラス席なんかは特にそんな印象で、ペットの同伴なんかもオッケーなんだとか。目の前が完全に住宅ではあるけれども。笑　同店は、六本木の「ラスフォリーナ」、外苑前の「エミリア」などと姉妹店。エミリアなどは手打ちのパスタが評判ですが、世田谷の姉妹店も同じ魅力を持ち合わせております。

パスタが美味い！

「タヤリン」
目の前ですった黒トリュフをかけて。姉妹店のエミリアでも名物的な位置付けですが、この卵を練り込んだ極細パスタが美味いんだ。乳化したバターソースがねっとりと絡みつき、濃厚な味わいを演出。香りの豊かなトリュフがいいアクセントになっております。

「からすみのコルドネッティ」
コルドネッティとは、ボローニャ地方の手打ち卵入りのパスタのこと。レモンパスタと言っていいほど、爽やかな酸味をぐっと効かせております。からすみは旨味と塩気を与えてくれますが、パン粉を一緒にまぶすことで、その力が倍増しているような印象。パスタの温度でからすみが溶け出して、パン粉がその旨味を吸収しております。トマトの違った角度の酸味もいいアクセント。

前菜やメインもデザートも！

「川場村ブラータチーズのカプレーゼ」チーズのコクが深い。バジルのアクセントも最高。
「福岡県産”ふるの牛”と黒トリュフのカルパッチョ」クリアな旨味のお肉に、塩気とオリーブオイルの香り
「ひな鳥モモ肉ロースト アメリーゴ風」バルサミコ風の味付けだが、しっかり素材の風味を生かします。
「牛乳のジェラート」さっぱりすっきり。やっぱりイタリアンの締めはジェラートかティラミスが似合います。

住宅街にとけこんだような可愛らしいイタリアン。ぜひパスタを中心にお楽しみくださいませ！


I visit Bar Alimentari Daniela, an Italian restaurant in a residential area of Setagaya.


The overall tone is Italian, yet the atmosphere is somewhat cute. The terrace seating gives such an impression, and I was told that you can even bring your pets along. (Although there are houses right in front of the restaurant. LOL!　
This restaurant is a sister restaurant to "Las Forinas" in Roppongi and "Emilia" in Gaienmae. Emilia is known for its handmade pasta, and the sister restaurant in Setagaya has the same charm.

The pasta is delicious, so be sure to try the pasta and other dishes!

#バールアリメンターリダニエラ
#BARALIMENTARIDANIELA
#イタリアン
#パスタ
#世田谷グルメ
#東京グルメ
#tokyougourmet
#gourmetblog
#gourmet Less

📍Gion Rohan 祇園ろはん┆🎌Kyoto 京都┆🍶Details Below 詳細は⤵︎

✼••┈┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈┈••✼
👩🏻‍🍳┆Japanese · 和食
🏷┆#祇園ろはん
💰┆¥5,000~¥6,000🌛
🚉┆Shijo 四条駅 (Exit 7)🚶🏽‍♀️4min
👣┆Casual · カジュアル
📅┆Book via Phone · 電話予約
✍️┆Food 9/10 · Service 9/10 · Vibe 9/10

✼••┈┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈┈••✼
“Gion Rohan” is a “Washoku” (Japanese) restaurant located in Gion-Shijo in Kyoto, that offers an a la carte menu featuring signatures and seasonal specials☘️ The “Mackerel Sandwich” in the cover photo is the most renowned dish here, served with vinegared mackerel, homemade mustard mayonnaise, “takuan” (yellow pickled radish) and shiso leaves, and toast grilled on charcoal fire🔥

① 🥪Mackerel Sandwich (¥1,800)
② 🐃Stewed Beef Croquette (¥1,500)
③ 🍡Bottarga Mochi (¥1,800)
④ 🦑Firefly Squid Tempura (¥1,100)
⑤ 🐓Chicken & Bamboo Shoot (¥2,200)
⑥ 🌾Grilled “Namafu” with Seaweed (¥800)
⑦ 🥗Sesame Vinegar Salad (¥800)
⑧ 🎋Bamboo Shoot Sushi, Udo Tempura
⑨ 🚪Exteriors

✼••┈┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈┈••✼
京都の祇園四条にある、和食がアラカルトで頼める「祇園ろはん」✨ 手書きのメニューには旬の食材をふんだんに使った季節のお料理が記載されています🌸 カバー写真の「名物鯖サンド」は〆鯖、自家製からしマヨネーズ、たくあんと大葉を炭火でサクサクに焼いたトーストに挟んだ定番品🌟 春ならではの「ホタルイカの天麩羅」や、花山椒と木の芽を乗せた「地鶏と筍タレ焼き」も特に印象的でした🌷 甘味処の中村さんのお餅に自家製のカラスミを包んだ「カラスミ餅」や、ふんわりとした「生麩磯辺焼き」もマストオーダーです💯

① 🥪名物鯖サンド (¥1,800)
② 🐃牛くじれ煮コロッケ (¥1,500)
③ 🍡カラスミ餅 (¥1,800)
④ 🦑ホタルイカの天麩羅 (¥1,100)
⑤ 🐓地鶏と筍タレ焼き (¥2,200)
⑥ 🌾生麩磯辺焼き (¥800)
⑦ 🥗胡麻酢サラダ (¥800)
⑧ 🎋筍のお寿司・ウドの天ぷら (お通し)
⑨ 🚪外観

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

@bardafrente quickly became one of my favorite botecos in Rio. It’s also pretty close to the Maracanã stadium, making it the perfect destination for a pre-game ritual if you are a soccer fan like myself.

So that’s where I decided to start the day before last year’s Copa do Brasil finals. And what a meal I had! We started things off with a few great fried snacks, including their famous Bolovo and the “porquinho de quimono”, which is a local creation that basically consists of fried harumaki dough filled with a mix of pork ribs and a creamy cheese.

After a long snack feast and a few beers, the main dishes did not disappoint either. Especially their gnocchi with roast meat and fried rice with sausage and eggs.

There is no better feeling than enjoying great food with my dad in such a special place. Well, other than flying back home with a 1x0 victory in the bag. That feeling is still unbeaten.

(Versão em Português nos comentários) Less

Sushi Ao, April 2024 (actually, yesterday 😅). Have been here 3 times in the past six months which should really tell you all you need to know how I feel about it.
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Okazaki-san spent 10 years at Sukiyabashi Jiro before opening in 2020. If you believe the press materials, Jiro claims he's his most talented student, which is kinda crazy considering Jiro-san has been making sushi since the 1950s.
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The sushi is exactly what you'd expect from this "school" - a fairly stable seasonal menu and progression, very sour shari with no detectable akazu, and "long" shaping. Lunch is nigiri-only.
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The quality of ingredients here are exceptionally well-rounded, from shiromi to hikarimono to clams. Also of standout quality is the tuna supplied by @maguro.fujita - more on this in later posts. Less