Foodle

Part 3/3
On my recent stop in Paris, I hopped to London via Eurostar expressly for lunch at A. Wong, the only 2-Michelin-starred Chinese restaurant outside of Asia.

Was it worth it? Yes! I learnt so much from that meal. While many of the dishes clearly demonstrated rock-solid Cantonese-cooking foundations, their flavours revealed the east/west makeup of the chef’s formative environment and training.

I loved his unique style of weaving in non-Cantonese elements without the slightest incongruity or awkwardness—in fact he made it look effortless. And this playfulness with unique flavour combinations struck me as his identity.
#michelinstar #michelinstarrestaurant #londoneats #londonrestaurants #londonfoodie #eat #food #foodporn #foodstagram #foodie #foodies #foodlover #foodgasm #foodlover #foodgasm #foodforfoodie #instafood #chef Less

Still one of my favorite fish.
🙏🫶❤️😘
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Sansibar
Sylt, Germany
#miguelontour #mcculinarylife #youdinner #youdie #michelinrestaurant #maitre #mystorywithmichelin #food #foodie #potd #worlds50best #picoftheday #foodporn #instafood #instalike #caviar #photooftheday #foodgasm #eggs #instadaily #foodblogger #emotion #beautifulcuisines #traveller #chefsofinstagram #chefslife Less

Was delighted to revisit Tapas Molecular Bar on the 38F of @mo_tokyo, the eight-seat counter run by culinary impresario @ushikuk. This time Chef Kento was joined by the talent behind @spicelabtokyo, @chef_tejas_sovani. It was fun and interactive, a true collaboration. Great to see these two completely different personalities - Tejas, the unfailingly polite gentleman from Mumbai with a penchant for historical research, and Kento, the fast-talking showman who studied art in university - join forces to create a really delicious meal.

DONUT
Oscietra caviar, Sakura leaf, sour cream

PANCHAMRIT
Amanatsu, kiwi, yogurt

CHAAT
Raj kachori, king crab, green mango

MOILEE
Rockfish, moilee, sansai

ANDA MASALA
Ghee roast masala, egg, chicken oyster

BIRIYANI
Hokkaido abalone, onion achar, black rice

DOSA
Blue lobster, bouillabaisse, sansho

DRUNKEN LAMB
Sake lees, smoke and cigarette (aka fancy mashed potato and butter - a fun touch)

NIHARI
Wagyu tenderloin, oxtail, truffle

CURRY PAN
Hokkaido venison, cheese

DAULAT KI CHAAT
Shaved ice, crunchy nibs, green cardamom

BLACK FOREST
Domori chocolate, cherry, kirsch

GHEVAR
Bee’s nest, condensed milk, honey

MASALA CHAI
Spice, black tea Less

The great Pizza at @pecora_negra_pizzerias by @maurocolagreco 🇮🇹🇦🇷🇫🇷

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#sustainability #sustainablefood #organicfood #luxurytravel #pizza #foodtravel #foodie #foodies #naturalfood #cotedazur #traveler #farmtotable #naturalwine #finedining #italytour #italianfood Less

I’m a fan 🪭🐉

A FANtasic stay at @mo_tokyo in their Mandarin Grand Room with contemporary Japanese inspirations such as crafted bamboo floors and an embroidery of weeping cherry blossoms on the headboard. Another detail that I loved was the binoculars in the room so that guests can admire views of Skytree and Mount Fuji from the comfort of their room!
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Mandarin Oriental Tokyo
Tokyo, Japan
#supermelTravel
#supermelJapan
#supermelTokyo Less

Higashiazabu Amamoto
2023.11 dinner
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@maguro.fujita さんの本鮪
塩釜の赤身10秒漬け
Shiogama akami-zuke
山形の中とろ血合ぎし
Yamagata chutoro chiaigishi
山形の大とろ
Yamagata otoro
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Happy to celebrate my birthday with friends at Higashiazabu Amamoto last year. Nestled in the heart of Tokyo, this hidden gem promises a gastronomic journey like no other: from tantalizing otsumami with modern twist to meticulously crafted nigiri with precision and passion.
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@masamichiamamoto #vinfox_amamoto #東麻布天本 #天本正通 #紹介制 #食べログ #食べログ高評価 #予約困難店 #超予約困難 #鮨 #twomichelinstars #2michelinstars #michelin #michelinstar #michelinguide #sushi #sushiporn #sushilovers #omakase #japanesefood #tokyoeats #tokyofood #tokyorestaurants #foodblogger #foodporn #foodie #gourmetfood #gastronomy #foodgram #foodpics Less

[한/日/EN] #蓮三四七 (Ren Mishina/렌 미시나)

【旧店名】蓮

Ishikawa Group: @i1company

ミシュラン一つ星を持つ石かわグループの一つ、銀座・和食料理「蓮 三四七」
"Ren Mishina", a Michelin-starred Kaiseki restaurant operated by Ishikawa Group, located in Ginza
미슐랭 1스타 가이세키 전문점"Ren Mishina"- Ishikawa Group이 운영, 도쿄 긴자 위치

神楽坂「石かわ」で学んだ店主・三科氏が銀座・和食「蓮 三四七」で腕を振おまかせコースは、数時間蒸し、じっくりすり潰し、またゆっくりと焼く。そのような幾重にも手間をかけた料理を、仕上げはごくシンプルに提供中。最近ではフグの刺身、白子とそら豆のお団子風、白子ご飯など、旬素材を味わうことができる。他にもお店で10種の日本酒が用意さあれており、ワインはフランス産などがお店のポイント！
予算：￥36,300〜
予約：OMAKASE

The owner, Mr Mishina learnt his trade at the famous Ishikawa group restaurant “Kagurazaka Ishikawa” and now makes the most of his skills at his very own Japanese restaurant “Ren Mishina” in Ginza. These dishes require layers of effort and are served with a simple finishing touch. Recently, the restaurant has been serving Fugu sashimi, dumpling style milt & broad bean and rice cooked with milt. Their curry is also beloved by their customers. Despite being a sweet curry, you can enjoy a spicy sourness within the dish. In addition, there are 10 kinds of delicious sake to enjoy.
Budget: ¥ 36,300
Reservation: OMAKASE

오너인 Mr Mishina는 유명한 이시카와 그룹 레스토랑 "Kagurazaka Ishikawa"에서 실력을 길렀고 지금은 긴자에 기반을 둔 자신의 카이세키 레스토랑 "Ren Mishina"에서 요리실력을 한껏 발휘하여 제공하고 있습니다. Ren Mishina에서는 손이 많이 가고 정성이 많이 들어가는 요리를 심플하게 마무리하여 제공합니다. 최근에는 복어 사시미, 이리 만두와 잠두콩, 이리로 만든 밥, 복어 튀김 등 제철 메뉴를 선보이고 있습니다. 또한 이 곳에서는 식사의 마무리로 카레를 제공하는데, 많은 손님들에게 사랑받는 요리 중 하나입니다. 달콤한 맛의 카레인가 라고 느끼다가도, 약간의 매운 신맛을 같이 느낄 수 있어 새롭습니다. 그 밖에도 '쿠로류'나 '카츠코마' 등 10종류의 맛있는 술을 즐길 수 있습니다. 이 곳의 모든 와인이 프랑스에서 직수입된다는 점도 참고하시기 바랍니다!
예산 : ¥ 36,300 ~
예약: OMAKASE Less