nezumouse

@sushi_kenshin 話題店と隣、お兄様の鮨けんしん こだわりワインxお寿司 非常に落ち付いたスペースに、新潟県中心しているシェフ様の話はもちろん、センスも頂けます。 音なのお寿司屋さん 😌🍣 ポイントは塩味しっかりして酢味はちょっと背景に置いたこと。ヨーロッパの塩３つ使用致し、ワインのミネラルフィットがぴったり。 6/6ニューオープン おめでとうございます☺️

Isehara city kami-cospa tofu course

Narisawa It's 'Satoyama' dining, not kappo, but I could be convinced otherwise. Were I to try and convince someone who considers themself diametrically opposed to "japanese food" I would point them in the direction of Narisawa. "Clean" is the most appriate descriptor -- felt from the moment you lay eyes on the venue, with its cool steel and white facade. An engraved glass panel against pure white tablecloth waits at every seat. Not a fingerprint in sight. From its collection of exclusive sake and wine, to the simple treatment of each ingredient, a feeling of clarity comes through every element. Nothing bites back, not even the house white, a water-drinkable chardonnay curteosy of gravity-extraction that smells distinctly of butter. Guests sip their welcome drink and another apt descriptor comes to mind, "respectful". Treatments jog in the opposite direction from my mo - paring down creativity in favor of craft. Its not something I experience often, but having dined here I have a better appreciation for the skill required in gently coaxing ingredients into their own, rather than shoving them into the limelight. Chef Narisawa's gracious, fatherly presence is reflected in his food. Both soft spoken, but authoritative. There's no need to say more than necessary when one's experience is this tangible. Despite being an Aichi native, Chef Narisawa's menu generously features Toyama-raised ingredients and beverages. He nurtures flavors and textures the same way he shows respect for his partner wineries, brewers, and guests. #narisawa #lunchcourse #hautecuisines #michelinguidetokyo #foodjournalist #finedining #tokyofinedining #japanesefinedining

Making pasta Since ive figured out how, i have no desire to not eat my own or that made by friends. It is a deep pleasure and probably not the "right" way, but still perfect. Ill make some for you someday♡

Fennekietto フェッネキエット？ Fennel with no bulb? Sweet as mint and powerfully anise-like. Bitterness and gentleness that cuts the oil of pine nuts and sardines, pulls the acidity of tomatoes back to the earth and binds members of Tokyo's gourmet community with its annual harvest. Across muddy fields in drizzly weather, we trudged with scicles and smiles to reap this year's supply. Home made bread, fennel meat balls with cous cous and pasta and risotto. Carbs, warm and comforting to power through the weather. We all left full hearted and bellied, smelling like Eden. Thanks to @foodheroes.official for the invitation.

@ikeda_chai.fleurs x @shuto.cuisine French-Japanese 限定コース 大好きな仲間たちのコラボコース ビスク 鳩パイ巻き❤️❤️❤️🥹 イワシタルト ホタルイカx白アスパラ チミチュリxボロネーゼプルペット？ 穴子山椒リゾット♡ 桜鯛？キャベツ 空豆 ルバーブパンナコッタ クッキーと呼ばれないバッター香りクッキー ご馳走でした😋

Insta is broken so i cant post anything? Enjoy one (1) photo from @selma_copenhagen Perfectly crispy chicken smorrebrod #copenhagen #selma #smørrebrød #smorrebrod #friedchickensandwich #copenhagen🇩🇰 #foodphotography

Ashes to ashes I have a pretty high 'gross' threshold but :) the tongue and "brain" were a challenge Alchemist, cph

Alchemist Part 1 - Nostalgia Wasenbon sugar, fishpaste monaka The world's best truffle omlette? Mochi Media Noche "bikini"? 10 year aged caviar puff (the gulf of mexico) Flash fried lobster roll with fermented tomato "butter" Gyutan Impressions Identity Among the many impressions that make up Alchemist's culinary experience, these invoked the most nostalgia. The most "he's speaking to me, to my identity." Aspects of Japanese, Latin and American cuisine all talking to eachother across venues time and flavors. Rare sugar saved for precious sado sweets, offered bastardized as something delicious and not unlike the sticky rice and laap that stained my imagination at @snackboxebistro still one of my favorite restaurants ever. A "perfect" omlette that reminds me of my own reputation, and an aspiration? Fried balls of biting cheese, mochi dough and salty ham that tastes like my favorite ham sandwhiches. Media noche, hot ham and cheese, the old ham croissandwhich at starbucks i ate before work. A bite of caviar that recreated being 7 and swallowing gritty bay water at the beach with my intact family. A memory in a good? Awful? Impactful bite. Bite sized recollections of the steam house in Atlanta, great lobster where it shouldn't be. Wagyu gyuutan...a pedestrian if much beloved cut here, but a rarity abroad. Yuzukosho opening doors the possibility of bincho and yamauni. Reminders that no one eats yamauni, even here. Distance through geography and time, manipulated. An identity? Wip #alchemist #alchemistcph #copenhagen food

Watching over Milan

Copenhagen's vibey-est brunch: Amator A meal that needs no filter (really, these are raw from the Nikon) by a chef that needs no introduction, Atelier Semptember alma mater Mati Pichci. Pulling up a chair at the Amator soft brunch popup series feels like joining an old friend's housewarming party. Familiar faces, an open invitation, and cozy but thoughtful dishes that show off just how much love is going into turning a piece of real estate into a home. There's new folks from the area, neighbors who stop by unnanounced and are lovingly served an omlette and a grin. Chairs are shuffled, tables are pushed, parties of two condensed and plates cleared to make room for more mouths. An immediate warmth and familiarity pours from the whitewashed walls, and chef Pichci handles every guest like family. An extra omlette here, a surprise pour of this years precious sakura genmaicha kombucha there, and always attentive to the volume and the set list for us by the record player. As for the food, 'nuanced' feels like a strange word for simple foundations like bread, olive oil and eggs, but it fits the bill. Delicate spice blends transform omlettes' essential flavors. A blend of peppers adds earthy depth and aromatics to two contrasting omlettes, one with its herbacious black and cracked peppers, one robust and fragrant of mexican summers with its molé-esque chili oil. The most friendly ikura ever, its brininess tempered by tangy sourdough, both of which benefit from the lush creme fraiche that melts on the tongue. Fantastically simple with no room for misses. I'll take seconds 😙 Of the drinks, a super limited batch of sakura and genmaicha kombucha, stopped after the first ferment to limit effervescence, stole the show. Pretty as an art piece in its bottle, complex metallic flavours contrast fresh green tea and floral cherry blossoms. The overall impression, if you close your eyes, is inseperable from the burbling tea poured from an ancient iron tea pot on a warm day. The fermented genmaicha even gives off a faint hint of tatami. Tea ceremony condensed. We'll hopefully see Chef Pichci come January, so keep an eye out ;)

Going to copenhagen killed my plants but it was worth it

Movement in Alchemist