Restaurants
- Jason Wang added a new meal Dinner at Land Bar Artisan at Land Bar artisan
Late night cocktails at Land Bar Artisan by Daisuke Ito, a tiny space with only 6 counter seats located in Tokyo’s Shinbashi district. Walking down a narrow staircase to a door in the basement feels like entering into an original 1920s speakeasy.
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Daisuke Ito became a bartender to learn how to make the gimlet he tasted in Hisashi Kishi's Star Bar... More
Late night cocktails at Land Bar Artisan by Daisuke Ito, a tiny space with only 6 counter seats located in Tokyo’s Shinbashi district. Walking down a narrow staircase to a door in the basement feels like entering into an original 1920s speakeasy.
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Daisuke Ito became a bartender to learn how to make the gimlet he tasted in Hisashi Kishi's Star Bar when he was visiting Tokyo from his native Sendai. Ito persuaded the master barman to hire him and learned the trade working 10 years under Kishi. “Originally, Japanese customers preferred traditional cocktails and whisky, but recently I think that they’re seeking new experiences,” says Ito of his decision to open a closet-size, six-seat bar dedicated to fruit. 🍹
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Land Bar Artisan, Tokyo (May 2019)
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Indian curry at Katcharu Batcharu (カッチャル バッチャル). It is one of the most recognized curry shops in all of Japan on Tabelog, which is saying is a lot as there are more than 4,000 Indian restaurants in the country. Chef Shuji Tamura is Japanese, but has spent time in India cooking at popular curry shops. Everything was packed full... More
Indian curry at Katcharu Batcharu (カッチャル バッチャル). It is one of the most recognized curry shops in all of Japan on Tabelog, which is saying is a lot as there are more than 4,000 Indian restaurants in the country. Chef Shuji Tamura is Japanese, but has spent time in India cooking at popular curry shops. Everything was packed full of flavors, combining Indian spices and Japanese ingredients. Very satisfying comfort food!
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Katchar Batchar, Tokyo (May 2019)
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- Jason Wang added a new meal Dinner at 鮨さいとう at Sushi Saitou (鮨 さいとう)
Kinmedai | Kuromutsu | Kohada | Akami Tsuke | Chutoro | Otoro | Ika | Kurumaebi | Aji | Murasaki Uni | Anago | Futomaki | Tamago 🥚🍣
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Sushi Saito (鮨さいとう), Tokyo (May 2019)
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Signature ajitama soba shoyu ramen. Slurp! 🍜
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Sobahouse Konjiki Hototogisu (金色不如帰), Tokyo (May 2019)
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- Jason Wang added a new meal Dinner at Cigerci Mahmut at Ciğerci Mahmut
Kebab in Adana is famous worldwide. The city is known as the kebab capital of Turkey. The specialty kebab is made with ground lamb and tail fat that are kneaded together with garlic, onion, paprika, and hot red pepper flakes, giving it a deep red color and a spicy flavor. The meat is then placed around large and flat metal skewers, and then grilled.... More
Kebab in Adana is famous worldwide. The city is known as the kebab capital of Turkey. The specialty kebab is made with ground lamb and tail fat that are kneaded together with garlic, onion, paprika, and hot red pepper flakes, giving it a deep red color and a spicy flavor. The meat is then placed around large and flat metal skewers, and then grilled. Once it's done, the grilled meat is served on a platter with salad or stuffed into pita bread. A very popular local spot to have Adana kebab is at Cigerci Mahmut. Do as the locals do and you won’t be disappointed. This place was delicious and the perfect stop before we hit the road to our next stop in Turkey, the magical region of Cappadocia.
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Cigerci Mahmut, Adana (Sept 2019)
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- Jason Wang added a new meal Dinner at Açougue Central at Açougue Central
Knucklesteak (250g)
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Acougue Central, São Paulo (Aug 2016)
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- Jason Wang added a new meal Dinner at Zeki Inal at Baklavaci Zeki İnal
Our last stop in Gaziantap is no other than our favorite baklava shop – Zeki Inal, which was founded in 1830. Today, it is run by Bülent İnal who is the 4th generation in his family making the heavenly sweets. He began helping his father when he was just 7 years old to continue the tradition for many years to come. What I love about this place is... More
Our last stop in Gaziantap is no other than our favorite baklava shop – Zeki Inal, which was founded in 1830. Today, it is run by Bülent İnal who is the 4th generation in his family making the heavenly sweets. He began helping his father when he was just 7 years old to continue the tradition for many years to come. What I love about this place is the focus; they only make 2 variations of baklava and the result is phenomenal. Perfectly balanced and not too sweet. Every bite has that nice crunch where you can immediately tell that the ingredients are of the highest quality.
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Zeki Inal, Gaziantep (Sept 2019)
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- Jason Wang added a new meal Dinner at Metanet Katmer at Metanet Katmer
Another specialty of Gaziantep is a type of sweet börek called Katmer. We went to a specialty shop called Metanet Katmer to try the dessert. It starts with a mini tiny ball of dough, pulled and pulled by hand, and thrown in the air like a pizza disk. When it reaches its paper thin form, it is sprinkled with pinches of kaymak (a stuffing made from milk... More
Another specialty of Gaziantep is a type of sweet börek called Katmer. We went to a specialty shop called Metanet Katmer to try the dessert. It starts with a mini tiny ball of dough, pulled and pulled by hand, and thrown in the air like a pizza disk. When it reaches its paper thin form, it is sprinkled with pinches of kaymak (a stuffing made from milk and a little semolina), pistachio and sugar. Then, it is folded like an envelope and butter is brushed on top. Finally, the whole thing goes into a hot oven. To really appreciate katmer, it must be eaten right out of the oven, while it’s still warm.
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Next up, we finished off with a chicken dürüm at a very popular local restaurant called Dürümcü Recep Usta. It’s essentially the Turkish version of fast food. Cheap ($1.50 for an entire dürüm), delicious, and filling!
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Metanet Katmer, Gaziantep (Sept 2019)
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- Jason Wang added a new meal Dinner at Kebapcı Halil Usta at Kebapçı Halil Usta
Turkey is world famous for its kebabs, so it’s definitely a good idea to try the real thing while you’re visiting Gaziantep. Kebapcı Halil Usta is a local favorite and also famous all over Turkey. The no-frills interior is filled with plenty of tables that are situated cafeteria style, and all dishes are served on aluminum plates and bowls. The... More
Turkey is world famous for its kebabs, so it’s definitely a good idea to try the real thing while you’re visiting Gaziantep. Kebapcı Halil Usta is a local favorite and also famous all over Turkey. The no-frills interior is filled with plenty of tables that are situated cafeteria style, and all dishes are served on aluminum plates and bowls. The kebabs are skewered and prepared individually on the grill, and all menu items are prepared in accordance to halal guidelines. The most popular menu item here is the succulent herbed lamb called küsleme, which was delicious! There’s also a baklava counter, so of course we ordered a few to try for dessert.
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Kebapci Halil Usta, Gaziantep (Sept 2019)
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- Jason Wang added a new meal Dinner at Metanet Beyran Salonu at Metanet lokantası
In addition to being the capital of baklava, Gaziantep is also home of Turkey’s richest regional cuisine. It’s got a great climate that produces outstanding local produce, an ancient history that reflects Anatolian, Middle Eastern and Mediterranean influences, and a traditional food culture.
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Metanet Lokantası serves up a myriad of different... More
In addition to being the capital of baklava, Gaziantep is also home of Turkey’s richest regional cuisine. It’s got a great climate that produces outstanding local produce, an ancient history that reflects Anatolian, Middle Eastern and Mediterranean influences, and a traditional food culture.
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Metanet Lokantası serves up a myriad of different beyran soups, a popular dish in southeastern Turkey. This place is where many locals go to have it. Beyran is a dish made from mutton broth, mutton meat, rice and suet; the preparation time is around 12 hours. Beneath the surface of the garlic flavored, red broth lies the melt-in-your-mouth meat with all of the unwanted parts trimmed off. Even though we’re not huge eaters of mutton, this soup was downright tasty and satisfying.
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Metanet Lokantasi, Gaziantep (Sept 2019)
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