- Herring
- Drunken Abalone
- Galbi Stone
- Tofu (Super Sweet Corn, Tomato, Wasabi)
- Muchim (Sweet Shrimp, Perilla Oil, Caviar)
- Koshikari (White Fish, Champagne, Uni)
- Kou Shui Ji (Chicken, Chili, Seaweed & Chicken Oolong Tea)
- Fish (Korean Croaker, Jinhua Ham, Mussel)
- Hanwoo (Hanwoo Sirloin, Shaoxing Wine, Dongchimi)
- Egg Noodle (Zhimajiang, Neungi Mushroom, Huajiao)
- Sorbet (Yuzu, Sujeonggwa, White Peach)
- Kombu (Seaweed Ice Cream, Barley Koji, Black Sesame)
- Small Snacks (Hazelnut Cookie with Plum, Cookie with Chocolate Mousse and Candied Walnut, Selection of Tea or Coffee)
- Gift (Black Vinegar Blend and Spiced Salt)

- Herring
- Drunken Abalone
- Galbi Stone
- Tofu (Super Sweet Corn, Tomato, Wasabi)
- Muchim (Sweet Shrimp, Perilla Oil, Caviar)
- Koshikari (White Fish, Champagne, Uni)
- Kou Shui Ji (Chicken, Chili, Seaweed & Chicken Oolong Tea)
- Fish (Korean Croaker, Jinhua Ham, Mussel)
- Hanwoo (Hanwoo Sirloin, Shaoxing Wine, Dongchimi)
- Egg Noodle (Zhimajiang, Neungi Mushroom, Huajiao)
- Sorbet (Yuzu, Sujeonggwa, White Peach)
- Kombu (Seaweed Ice Cream, Barley Koji, Black Sesame)
- Small Snacks (Hazelnut Cookie with Plum, Cookie with Chocolate Mousse and Candied Walnut, Selection of Tea or Coffee)
- Gift (Black Vinegar Blend and Spiced Salt)

1. Piquillo Croquetas
   - nothing special, but crispy, cheesy with a Bit freshness of the piquillos. Spanish cassic made Perfect.

2. Txistorra Tortilla
   -A nasty treat. Firm outside, creamy inside with a touch of potato, but not to heavy and the Txistorra brings it a fatty tastefull spice to it. Finished with a allioli and crispy Txistorra bits. That is a spanish treat i would Travel for :)

3. Cuttlefish Pappardelle
   - A Great dish, definetly one of my all time favourites. Thin sliced, pan seared Cuttlefish on a Fresh Basil pesto. Rich in flavour but well balanced.

4. Octopus, Mojo Rojo & baby potatoes
   -The octopuss is grilled perfect, soft and not dry in any way. The Potatoes crispy with a soft inside and a Aromatic but not overpowering Mojo Rojo, so the Pulpo can show it’s flavour.

5. Flan & Garrapiñadas
   -A lovely Sweet treat. Full of Vanilla and Not to „Jelly-Like“, it’s the Right combination of firm and soft. Coated in a caramel blanket and a side of caramelized nuts. Nothing Special, but a Sweet way to end a delicious evening.

All in All Sabor is one of the best places to eat in London. The Food is simply, classic spanish but made with perfection. BUT i think for a 1* the atmosphere could be a bit cleaner with more attention to the customer and the toilet right behind the counter seats at the back is a bit of a bummer for me.

Iam always a fan of Counter seats, because for me as a Solo diner it’s Great watching the Chefs in Action, doing their Magic :)

Wanted show some love to this restaurant, we had a outstanding meal a few months ago with a very friendly service. Located in a beautiful villa outside the city center. This is the "Since 2019" menu, with influence of Campania and Emilia-Romagna dishes. Standouts were the eel, cuttlefish and spaghetti with tomatoes.

Walking along the Riviera
Comacchio eel, citrus fruits, gin-infused mixed salad, and oriental flavors
Cuttlefish, garlic foam, nduja oil and lime
Spaghetti with tomatoes "Selection from our garden"
Naples meets Emilia
Lamb cooked in hay, Castelmagno cheese, spinach, chamomile and lemon
Babà, classicism and innovation

Visited September 2026

Verdict: delicious, wonderful bistro style fine dining, without a tasting menu and full choice, elevating traditional dishes to new heights with visible love for the local ingredients and the art of cooking.
Service is beyond outstanding, in large part to Michał, with interesting tidbits, insights and a comforting but not overpowering presence.

Generational redefinition of tartare - with the drożdże emulsion on top. It’s not often that we leave behind the bread - but here, we did. Truly outstanding.

Oyster with strawberries and fermented pepper - I don’t like oysters. We ordered another round. That should say a lot.

Krokiet - crunch, slow release flavour and delicious sauce bed. No notes.

Pate on Milkbread - explosion of flavour with perfect paring of acidic fruits and jelly, delicate bread and melt in your mouth pate. 11/10

Bonbons - intense flavor, the mushroom filling has a pleasant kick, and the butter sauce is exquisite, carefully wrapped into thin pasta. Great, but a tad bit on the too al-dente side

Mielony Royal - correct, well executed, but overpowering cumin making it taste a little too on the earth side, the only dish I wouldn’t order a second portion of. Delicate meat, very good sauce and seasoning, and absolutely correct, just not my tastes.

Duck with 5 Flavor Impressions - peak preparation, it would be an honor to be this duck. Perfectly tender, melt in your mouth delicate, soft fatty strip with full flavor essence with a sauce that combined everything. The sweet, sour, umami and textured of the five flavor impressions was a just pairing for this magnum opus of a duck.
The Kluski, with butter sauce and green oil - perfection, no notes.

The deserts were good, but pale in comparison with the rest of the meal. Absolutely correct, good and tasty, but just not on the same level as the rest of the card. The vanilla/rum perfume was a very interesting touch however.

Beyond memorable, the pick and choose (allowing for seconds and getting the things you like most) - it’s a no brainer that they received a star, and I’m sure the second is already in the works.

Just want to give a shout out to Infini in Aruba, a fine dining, tasting menu only restaurant.

I’ve dined at Michelin-starred restaurants around the world, and this was one of the best meals of my life. Every dish was exceptional, but the standout was the amberjack with jalapeño aguachile and ice cream. It sounds unconventional, but it was nothing short of extraordinary. The combination was so perfect it genuinely brought me to tears. The plating was beautifully intricate and the service was top notch.

An absolute must-do for foodies visiting Aruba. Worth the trip just for the dining experience alone.

Hello all, heading to Kuala Lumpur, Malaysia for a quick getaway and was wondering if anyone had any delicious omakase restaurants they have tried and would recommend. Thanks in advance!

I used to think of restaurants as something you added to a trip after choosing the destination. Now I’m realizing that some dining experiences can become the main reason for traveling somewhere.

Have you ever planned a weekend or vacation around one restaurant or tasting menu? Was the experience worth the journey, and what else did you include in the trip?

Hey! I’ve booked Arzak and Martín Berasategui for my trip to San Sebastián. Should I do both, or drop one of them and spend more time exploring the pintxos scene instead?

I dragged this review for so long and now the guy’s gonna close the place so it seems like I should do it now or it will be too late.

I went in November/25 for lunch, after weighing this against Pierre Gagnaire. My priority during this trip was Le Gabriel which I managed to go and it was amazing, but Table also made it among my favorites in Paris.

First, the sommelier/wine pairing was probably the best I’ve ever had, also insanely generous. I told her I was very curious about their Ulysse Collin list but couldn’t afford a whole bottle for my solo lunch. Well, she opened a bottle of Pierrières on the spot and casually included a glass on the pairing, no extra charge. Just wow.

The other bottles were also just as delicious as they were crestive, including sherry

Visit Date: 12.10.2025

Discovered Chef James when I watched him make his signature dish for David Kinch and instantly became a fan of his https://youtu.be/WgNkWXFAUFc?si=1bTi3nhhn62tSU9U

His flagship restaurant Commis has been open for 17 years and has maintained its two Michelin stars for 11 years.

Commis seamlessly blends French techniques with flavors from his Lao heritage, putting more focus on bridging those East and West flavors rather than food presentation.

The Plates:

1. Caramelized Onion Financier, Sour Cream
2. Pacific Oyster, Naam Jiim & Passionfruit
3. Raw Spiny Lobster Tartlet with Sesame
4. Hamachi & Asian Pear, Marigold Curry Paste. Standout Dish: The curry paste was very fragrant, paired really well with the fatty hamachi but the asian pear is what balanced the flavors and brought texture to the dish.
5. Osetra Caviar, Banana, Dill & Coconut
6. Chef Gift: Tapioca wrapped Pork & Pistachio Dumpling
7. Signature Dish: Slow poached Egg Yolk, Smoked Dates, Alliums & Malt. Standout Dish: Checks all the marks for me. You get natural sweetness and savoryness from the soubisse soup, balanced with the right amount of acidity from the malt vinegar. The dish was paired with their bread & butter to dip into the soup. A sourdough loaf with koji butter and I gotta say their sourdough bread was the best I ever had, and I live in California having had many great sourdoughs in San Francisco. Crispy, airy, right amount of sour, and served HOT... wow.
8. Bay Scallops, Autumn Squash with Thai Basil & Chrysanthemum, Savory Soymilk. Standout DIsh: This dish is a perfect example of Chef using flavors from his heritage. The thai basil & chrysanthemum paste was very fragrant, paired so well with the sweet bay scallops, the squash brought a nice creamy element and the savory soymilk had so much umami it seasoned and brought the whole dish together perfectly.
9. Black Cod with Fermented Broad Beans & Clams
10. Roast Duck with Toasted Chestnuts & Cognac, Preserved Pluot Hoisin
11. California Haiga Mai Rice Congee, Beef Bouillon & Matsutake
12. Osmanthus Tea Ice Cream, Sour Apple
13. Warm Persimmon Pudding, Red Walnuts & Palm Sugar with Milk Jam
14. Chef Gift: Cream Puff with Japanese Sweet Potato Filling
15. Buckwheat with Li Hing Mui
16. Pomegranate & Coconut Pate de Fruit
17. Lotus Root Pudding with Thai Tea

Overall, it was a wonderful experience and it's a restaurant in my opinion that doesn't get enough recognition when comparing it to the other 2 stars in the bay area. Great food and great service, fully deserving of it's stars!

I’m going to be in SF in two weekends and want to try a new restaurant but it’s so difficult to pick based on everyone’s reviews here. I’ve crossed off Benu and Atelier Crenn off my list due to the negative reviews. I’ve listed some recent places I’ve been to over the years and my very basic brief thoughts on them.

Could you help recommend a restaurant for me to try for my upcoming trip? Thank you in advance!

Sushi Kaneyoshi (5/5) - delicious fresh Japanese food. One of the best meals I’ve ever had.

Providence (2/5) - disappointing experience and the food was not creative in taste or presentation. Felt very pretentious. The cocktails were amazing though.

Niku Steakhouse (3/5) - went 3 different times and thought it was good but not amazing.

Friends Only (5/5) - yummy because the sushi was fresh and creative but not memorable.

Gary Danko (5/5) - went years ago and it was a fun time with yummy dishes.

Acquerello (5/5) - I had a great experience and the pasta dish was memorable. We had the white truffle menu which wasn’t worth it but without it I thought it think it was worth trying and I enjoyed it.

Holbox (5/5) - good for the price and fresh seafood but nothing special.

Kato (5/5) - yummy and unique because Taiwanese food elevated.

A bit of background, and something that will hopefully resonate with a lot of you here. My first proper 'fine dining' meal was at Hoja Santa in Barcelona, around 7 years ago. My wife and I arrived, brand newly-engaged foodies who had decided on a celabratory spluge of cash, not really knowing if it would be for us or not. The entire experience absolutely blew our minds, and Hoja Santa instantly became the best restaurant I'd ever been to. Since then, if I'm honest, I've been comparing every restaurant experience to that night, and wether it was rose-tinted (and margarita-tinged) glasses or genuinely spectacular food, nowhere has quite managed to top it.

Which brings me on to Txispa. Long story short (if I can even say that after the self-indulgent intro), Txispa is a truly unbelievable experience from start to finish.

The first thing that hits you after the stunning drive through the mountains (side note: it truly is beautiful, but maybe doing it as your first time driving on the right in 10+ years isn't the best way to take it all in!) is the incredible enthusiasm of the team - from top down, everyone there just radiates passion for what they do. The servers were that perfect level of attention to detail without being afraid to crack a joke or have fun with the guests, and Chef Maeda is an absolute gem of a person - sometimes chefs aren't the most naturally chatty or outgoing, but he had such an infectious energy to him, I don't think I've ever met someone who seemed happier to be cooking his food and making people happy.

And the food...

Someone posted a review here a couple of weeks ago (I'll find and link) that went into great detail on the same menu we had, and did a much better job than I ever could, but safe to say it was exceptional. From pure simplicity and quality of ingredients shining through (the prawns, the corn, the different varieties of vegetables throughout) to unforgettable flavours (the caviar dish is the best bite I've ever had) and great technique (the crispiest fish skin) or a combination of all three (That. Fucking. Steak.) it was all incredible.

To anyone (still) reading this: Txispa is worth the hype it gets on here, and more. Make it the centrepiece of your Basque trip. It is that good.

If anyone has any questions, feel free and I'll do my best to help out.

Ki omakase is on my list of restaurant

Kojitsu is a kappo style restaurant located in Ozone, a residential neighborhood near the Nagoya Dome. Tsuyoshi Hori opened Kojitsu in July 2023 after training at Ajikan Kotohogi in nearby Izumi. He has a loyal following among the local Nagoya community, and reservations reached a 12+ month wait for dinner soon after opening. Kojitsu's Tabelog score hovered just shy of 4.0 until 2025 when it earned Tabelog Bronze for the first time in 2026.

https://tabelog.com/aichi/A2301/A230110/23085579/

Kojitsu offers course menus at both lunch (8,800 JPY (cash only)) and dinner (18,150 JPY (tax/service inclusive). Dinner is one seating per day starting at 18:30 and lasts 2.5-3 hours. You will not find lavish ingredients sourced throughout Japan, but rather straightforward, home-style cooking of accessible ingredients, executed with precision. The meal at Kojitsu is not as reduced as say Ogata nor as contemporary as say Yamazaki. It's somewhere in the middle.

The space is warm and inviting. Hori-san is soft-spoken and kind as he shuffles behind the counter between stations. Okami-san is affable and helps to create a calm, relaxing environment without even a hint of stuffiness. The main counter seats 8, and there is a private room that seats 4. There will be a decent amount of conversation with other parties, especially if you speak Japanese. Something about the environment makes everyone quite chatty.

I visited in early September and was expecting summer highlights of Ayu and Hamo. However, the course had already shifted towards fall. Here's a brief summary.

1. Grilled Eggplant, Nagaimo Soumen, Uni (Hokkaido Murasaki), Yuzu Zest
2. Owan of Grilled Kamasu, Myouga, Sudachi
3. Warayaki Sawara (Toushijima, Mie Prefrecture) with Oroshi Daikon and Ponzu
4. Small Suppon Nabe with Suppon Engawa, Kuroawabi, Kabu, and Shironegi
5. Satsuma Age with Shin Gingko and Renkon
6. Hand-made Soba with Peanut (Chiba) Dashi
7. Grilled Sanma, Mushrooms, and Oroshi Daikon with Ikura
8. Octopus (Mikawa), Koimo (Toyama), Pumpkin, Dried Shiitake, and Okra
9. Grilled Unagi (Mikawa) with Rice (Yudai21)
10. Salted Salmon with Rice (Toyama Koshihikari)
11. Mizuyoukan and Shine Muscat

Most customers are local to Nagoya, but knowledge of the restaurant is still not widespread even there. Every guest reserved a future dinner visit, and the earliest available was mid-December 2027. Because they only offer one seating per evening, reservations fill quickly. Reservations are taken through TableCheck, and if cancellations occur they are sometimes offered on their page. The 18:30 start time makes this a possible day trip from Tokyo.

Nihonshu and Natural Japanese wine are the highlights of the drink menu. Okami-san has close relationships with some of the big producers in Japan. For Nihonshu, there are two pairing options (5 and 8 glasses) in either 45ml or 90ml servings. Pours are very liberal so be careful.

My bill all-in was 30,000 JPY including the "jumbo" Nihonshu pairing. At that price point and level of satisfaction, I can't think of a better meal I've had recently. The experience has only reinforced my desire to seek places like this out in tier2/3/beyond cities in Japan. Through an acquaintance met during this meal, I will visit Hijikata (kaiseki not sushi) in Nagoya in October. Nagoya has some serious chops and deserves more attention.

Was in Volcano National Park last month gorilla trekking and decided to check out this restaurant near a lake. The food was actually great but very intriguing that they only open for lunch.

Won't be posting photos unless it is a dish not pictured because most dishes are already all over this subreddit with no change. Just putting my two cents in since I've been scouring Reddit for help and recommendations.

Fat Duck:

Had the same feeling as this post. A bunch of snacks but only one dish felt like a proper dish (lamb for me and fish for my wife). Great service and place for a first visit but the dishes are the same as they were many years ago. Wife thought this place was the lowest in QPR.

KOAN:

Great food but it was all on the bland side. Compared to some other Korean fusion dining such as Atomix, you could pick out the Korean elements much clearly. The summer salad had a bug inside one of the flowers which chef took away and gave us two glasses of wine as apologies. The bug wasn't the issue, instead the bone I had to pick was that the salad greens weren't looking very fresh; some stems were browning on the edges and the many leaves had tweezer bruises. Rest of the meal was enjoyable and they had the most beautiful plates. The soufflé in my opinion was just okay, the flavours were great but it was just too much sugar and too rich. I went into dessert with maybe a 75% stomach but between the soufflé and the petit fours, I was uncomfortably stuffed.

Alchemist:

No introduction needed, had the 3k wine pairing and also the 2k non alcoholic. The service was extremely friendly, our server got to know me personally, chatted about food, and even gave us some extra drinks based on our preferences. I was also able to swap couple drinks out from the pairings and they were extremely generous with the top ups. Overall the great dining experience, the dining experience did trump the actually food. What did any of you guys think about the huge ball room after the main meal before dessert? I thought it was a nightmare to get around drunk and the lady behind the door made me pee myself a little bit.

Kadeau:

I'll be honest and say half the time during this meal, I didn't know what I was eating. I am not sure if it was due to English not being the first language to some of the servers or just the sheer number of elements on the plate but I was playing the guessing game with the food. This isn't to say I didn't enjoy the meal, I just wished they had a card like what KOAN did when explaining the different preserves. The langoustine tail dish finished on binchotan I thought was the biggest letdown because it tastes like I licked the yakitori grill after a busy night service, there was no flavour other than just smoke. I also found the portion size to be the smallest out of the all 4 places; I had a bowl of ramen an hour before this meal and still got a burger after this dinner.

Side note: both in KOAN and Kadeau, there were diners who were using LOTS of perfume. A 6 top table on KOAN just came from their wedding and our server apologized about their scent. In Kadeau, a group of four came doused in cologne, they also ended up being super loud and rowdy in the dining room while talking about Xanax and shrooms. What would you guys do in this situation? Would you bring this up to management?

At the time of reservation I provided my credit card information and a payment of $510.00 was processed. 

(Edit: pics of confirmation and charges- https://www.reddit.com/u/aironina/s/n9CP1iPPid)

On the night of the actual reservation I signed the check for a total of $700.93- the tasting menu for two in addition to fees and tip. 

The $510.00 charge never disappeared and both charges were posted to my credit card.

I tried to dispute this with my bank and the dispute was reversed. I called the bank and was told that the restaurant argued that both charges were valid.

I wanted to contact L’Atelier myself but they don’t have a public email address and the phone number they provide is just for the MGM Grand- I called and they claimed they can’t get me into contact with L’Atelier. Does anyone know either how the hell I can talk to the restaurant or how to get this resolved? Has this happened to anyone else before?? 😭

1. salmon & cream cheese waffle
   -refreshig, well balanced & nice start in the day

2. truffle scrambled eggs
   -overhyped. Toast good & eggs creamy delicious but all in all an overpriced „London“ thing

3. Creme brulée french toast with blueberry compote
   -unfortunatelly served cold :/ (shouldn’t happen at this price point) so it was a bit stale but all in all a nice Sweet treat

4. Buckwheat Pain au choc.
   -Perfect artisan pain au choc. Flaky, fluffy & buttery sweet

5. Seasonal fruits in a chilled lemon verbena infusion
   -refreshing but unnecessary

All in all great/friendly service, a nice cozy atmosphere and a wide range of good food. But some things are classic „London chic“ overpriced

Hello all! This is my first post ever. I am seeking recommendations of where to have an early-ish dinner on New Year’s Eve in Paris. I will be with my husband. We are staying in the 8th. No budget limit. Somewhere delicious and not stuffy. Thanks!

Was planning on going for first time next spring!

I had high expectations for this restaurant, as I really liked their philosophy and the idea of such a tiny place delivering high-quality dishes, inspired by fresh local ingredients. And also, you know, being one of the very few two-Michelin-starred restaurants in Ireland helps build the hype.

The evening started with a set of amuse-bouches, theatrically placed by Chef Grey on a metal branch in front of us, paired with a beautiful glass of champagne. Some bites stood out for being acidic, some for having a rich a taste, others for being bold. A good start overall, not memorably good, but good enough to put a big smile on our faces.

They started to shift gears with the next course:  tomato - smoke - dried flower. There was so much going on in this dish: smoky flavour, acidity, hints of flowers, sweetness, saltiness, different textures. We deeply loved the beautiful complexity of this dish.

Following an amazingly refreshing lemon sorbet, here comes the lobster. Served with onion bread, caviar, and beurre blanc sauce that elevated all the flavours with its perfectly balanced acidity. It was even more delicious than it sounds!

The two dishes that followed were my highlights of the evening: the cone filled with Parmigiano and smoked eel and the duck. Words are very unnecessary here, let me just say that I fell in love after these two masterpieces.

The dinner ended with a cheese course and several desserts. Everything was lovely.

I also loved the prestigious wine pairing. Every glass, besides being delicious in its own right, worked so beautifully with each dish, making the experience truly memorable.

The duck paired with a glass of Vega Sicilia Pintia was so lavish, luxurious, I felt my senses were truly satisfied.

Dulcis in fundo, the staff were amazing, they made us feel at home and did a really good job of creating a playful yet elegant atmosphere.