Melissa F

So I’ve been hearing people rave about the burgers at @aldebaran_burger being the best in Tokyo but could never bother to make a reservation, so I decided to walk in one day at opening time and the restaurant was empty. I ordered the teriyaki burger which was supposedly the most popular and while it was definitely a well-constructed burger with good ingredients, it was also very saucy and I couldn’t even taste the beef flavor of the patty. The fries were really good though.

I much prefer the burgers at @henrysburger_japan - it was delicious, you can taste the beef flavor, and the size is just right so it fits in your mouth (vs the tall burger at Aldebaran).

Where’s your favorite burger in Tokyo?
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Aldebaran アルデバラン
Tokyo, Japan
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Lunch at Sushi Hashimoto - helmed by Hiroyuki Hashimoto who had trained under Sugita San at Miyakozushi. The otsumami were more impressive than the nigiri with creative appetizers such as the firefly squid with rice, the hamaguri chawanmushi made with soy milk, and the katsuo with cooked sweet onions. All of the nigiri were very solid but just that none really stood out. Still the lunch was a lovely one with a relaxing atmosphere with the friendly Hashimoto San at the counter.

Our omakase:

Aoyagi
Taira
Hamaguri chawanmushi
Hotaru ika with shari
Iwashi maki
Ankimo, hotaru ika, shiokara
Katsuo with onion
Kohada
Kasugodai
Torigai
Chutoro
Akami
Akagai
Sakuramasu
Aji
Otoro
Sawara
Kuruma ebi
Bafun Uni
Anago
Tamagoyaki
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1*, Sushi Hashimoto 鮨 はしもと
Tokyo, Japan
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During our stay at @mo_tokyo, we had the opportunity to try the collaboration dinner between Chef @ushikuk of Tapas Molecular Bar and @chef_tejas_sovani of @spicelabtokyo. The former offers molecule cuisine while the latter serves modern Indian cuisine. The special menu that we had showcased signature dishes from both chefs along with creations made specifically for this event. It was a fun and interactive experience dining at the counter with unique dishes, creativity and showmanship!

The menu:

DONUT
Oscietra caviar, sakura leaf, sour cream

PANCHAMRIT
Amanatsu orange, kiwi, yogurt

CHAAT
Raj kachori, king crab, green mango

MOILEE
Channel rockfish, moilee, wild vegetable

ANDA MASALA
Ghee roast masala, egg, chicken oyster

BIRYANI
Hokkaido abalone, onion char, black rice

DOSA
Blue lobster, bouillabaisse, Japanese pepper

DRUNKEN LAMB
Sake lees, smoke and cigarettes

NIHARI
A5 wagyu tenderloin, oxtail, truffle

CURRY PAN
Hokkaido venison, cheese

DAULAT KI CHAAT
Shaved ice, crunchy, green cardamom

BLACK FOREST
Domori chocolate, cherry, kirsch

GHEVAR
Bee’s nest, condensed milk, honey

MASALA CHAI
Spice, black tea
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Tapas Molecular Bar
Tokyo, Japan
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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
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The second part of our menu at @danielberlinrestaurant continued with highlights such as the poached quail where the only complaint was that there was too little of it 😆, langoustine tail cooked in brown butter, and milk fed lamb cooked over fire!

- Langoustine tail cooked gently in brown butter
- Poached quail, canola shoots & truffle
- Sourdough bread & butter
- Milk fed lamb cooked over the fire
- Rhubarb, milk & bird cherry blossom
- Sweet box

Thank you @d_berlin for the wonderful meal!
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2*, Vyn Restaurant
Simrishamn, Sweden
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Located inside a 70 years old renovated Japanese traditional house, the cozy @hyene_omotesando is helmed by Chef @yooooocook who is of Japanese and Korean heritage. She originally trained in French cuisine and had furthered her culinary training in traditional Korean court cuisine. Her cuisine is a reflection of her identity and life experiences - an innovative fusion of Japanese, Korean and French influences. Paired with sake and wines, the meal was fantastic with well-balanced flavors. I enjoyed the experience very much and look forward to visiting again soon!
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Restaurant Hyene
Tokyo, Japan
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There’s a new restaurant in @islandshangrila and it’s a beautiful one by the hotel’s pool with inspirations from the natural surroundings of HK. The restaurant @mingpavilion.shangrila pays homage to the rich heritage of Hokkien cuisine and the evolution of it across Asia. Signature dishes include the Xiamen-style “popiah” (潤餅), Fujian-style Buddha Jumps Over the Wall, steamed mud crab with glutinous rice, and wok-fried Singapore noodles. Complimenting the food is a wide selection of artisanal Chinese tea curated by a Tea Mixologist!

Our menu:

STARTERS

閩南五香卷
Deep-fried Five-spice Pork Roll

廈門風味潤餅
Xiamen-Style “Popiah”

香酥脆蝦棗
Deep-fried Hand Chopped Prawn Roll

SOUP

鷄湯汆海蚌
Blanched Jumbo Surf Clams in Chicken Soup

FROM THE SEA

飄香紅鱘蟹糯米飯
Steamed Mud Crab with Glutinous Rice

香脆紧菜海蠣煎
Fried Oyster Pancake with Seaweed & Baby Leek

MINNAN SINGAPOREAN

廈門薑母鴨
Xiamen Ginger Duck

蒜蓉精選時蔬
Seasonal Greens with Garlic

RICE & NOODLES

新加坡炆海鮮福建麵
Wok-Fried Singapore Noodles with Seafood

DESSERT

花生湯配油炸鬼，手工黑麻糍
Traditional Peanut Sweet Soup with Homemade Black Sesame Mochi

金瓜手工芋泥
“Orh Nee” Sweet Taro Paste with Japanese Pumpkin
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Ming Pavilion 茗悅
Admiralty, Hong Kong
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Lunch at Sushi Hashimoto - helmed by Hiroyuki Hashimoto who had trained under Sugita San at Miyakozushi. The otsumami were more impressive than the nigiri with creative appetizers such as the firefly squid with rice, the hamaguri chawanmushi made with soy milk, and the katsuo with cooked sweet onions. All of the nigiri were very solid but just that none really stood out. Still the lunch was a lovely one with a relaxing atmosphere with the friendly Hashimoto San at the counter.

Our omakase:

Aoyagi
Taira
Hamaguri chawanmushi
Hotaru ika with shari
Iwashi maki
Ankimo, hotaru ika, shiokara
Katsuo with onion
Kohada
Kasugodai
Torigai
Chutoro
Akami
Akagai
Sakuramasu
Aji
Otoro
Sawara
Kuruma ebi
Bafun Uni
Anago
Tamagoyaki
•
1*, Sushi Hashimoto 鮨 はしもと
Tokyo, Japan
#supermelJapan #supermelTokyo 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!
•
Mandarin Oriental Tokyo
Tokyo, Japan
#supermelTravel
#supermelJapan
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Congratulations to @danielberlinrestaurant @d_berlin for getting ⭐️⭐️ Michelin stars just 7 months after opening!

Our meal at Vyn took place in the upstairs private dining room where guests were free to gather around the kitchen island to observe the chefs in action. The first part of our menu started with a king crab tart garnished with a piece of pork cheek, followed by a beautiful bowl of caramelized celeriac with lojrom roe. Then we were handed a shell of langoustine which unveiled a hidden treat when you turn it upside down. The egg x 5 was a new creation using 5 types of eggs including fish, chicken, etc. One of my favorites was the ingenious hot & cold scallop - cooked perfectly to give you the best texture and flavor. Finally, the white asparagus with fjallko cream was easily another highlight.

The first part of our menu:

- Kalix löjrom, caramelised celeriac & verbena
- Warmed king crab, Linderöds pork cheek & spring herbs
- First serving of langoustine
- Egg, egg, egg, egg & egg
- Hot & cold scallop, dill & sugar kelp
- White asparagus, sunflower & fjällko cream
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2*, Vyn Restaurant
Simrishamn, Sweden
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