View our Delicious Dinner Menu “The panang has a good flavour, you can tell its home made - not from a can of coconut milk and panang paste from the store.” “I should also preface this review with the fact that I've been looking for good Thai in the Triangle since moving here from Philadelphia a few years ago.” “The Massaman Curry and the Green House Curry both lick the bowl good.”I promise to uncover those hidden corners of Seville that even the locals don't know about. From the cool to the cutre, if it's here it's because it has touched my heart. And I hope it will do the same for you. ©2017 I Know a little place in Seville Log in with your credentials I remember my detailsHarutaka * ( Chef’s Choice Sushi by ex-Jiro Chef) , Tokyo HARUTAKA * , Ginza,  Tokyo. Pedigree : 1 michelin star. (2 stars in 2011) Harutaka is very well known as chef’s favorite sushi ( Ryugin’s Seiji Yamamoto and even fellow sushi-master 3-star Yoshitake-san) , possibly because this sushi-ya opens till late in time for chef’s supper after work!

The chef here is  also a former … Sukiyabashi Jiro Roppongi ** , Tokyo (so near.. yet so far) Sukiyabashi Jiro , Roppongi Branch Pedigree : 2 Michelin Stars run by the son of THE LEGEND – Jiro Ono. By now, the man needs no introduction .. just grab the dvd of ‘Jiro Dreams of Sushi’ ! Location : Within the landmark ROPPONGI HILLS complex (side building). In the vicinity are michelin-loaded restaurants like … Sushi Kimura ** (2013 Debut Michelin 2-star Sushi) , Tokyo /tokyo/A1317/A131708/13026584/dtlphotolst/1/smp0/D-normal/2/ Location : Outside city center. FUTAKO-TAMAGAWA , a relatively new fashionable residential area of the affluent. Pedigree : Debut in the 2013 Michelin Tokyo guide with 2 stars. Considering that the sushi category has been relatively ‘untouchable’ with the likes of Jiro, Mizutani, Saito and constant 2-stars like Sawada … UMI ** 2 Michelin Star Sushi in AOYOMA, Tokyo. Not far off the main shopping areas of Omotesando/Aoyama.

This lively sushi-ya serves over 30 different selections of fishes, including tsumami (sashimi) and nigiri (sushi). Sourcing seafood from all over Japan, the emphasis is on ‘quantity’ and ‘variety’. That’s not taking away anything from the sushi … 2 Michelin Star Sushi in Nishi-Azabu. Opens till late (last order 1.00am) A very hospitable sushi-ya , as opposed to the initimidating atmosphere of most revered sushi-ya in Tokyo. Owner-chef has background as sommelier , hence, wine is not only served but suggested as a pairing for sushi. The Omakase course offers around 20-30 … 3 Michelin Star Sushi in Ginza For tuna lovers, Araki is certainly THE BEST SUSHI IN THE WORLD. And if you aren’t , Araki is still ONE OF the best sushi in the world. Flashback: In 2010, a sushi-ya little-known to the English-speaking community shot instantly to 3 michelin star status, rubbing shoulders with legendary … Sushi Kanesaka ** , Tokyo 2 Michelin star sushi in Ginza Shinji Kanesaka-san is one of the most highly-revered sushi master in Japan as well as one being one the most successful restauranteur , owning no less than 3 michelin-rated Sushi-yas in Tokyo and being the first sushi brand to successfully make its name overseas with Shinji at legendary Raffles …

Sushi Saito ***, Tokyo 3 Star Michelin Sushi in Akasaka. Located next to the American embassy – this is one of the weirdest locations not just for a 3-star michelin restaurant, but FOR ANY RESTAURANT! Literally inside a car-park building, the restaurant itself (if you could call it that!) has a seating area smaller than some restroom cubicle (no … jiro dreams of sushi vk 2 michelin star sushi One of the most highly-rated sushi in Tokyo. sushi conveyor belt restaurant torontoMasterchef KOJI SAWADA runs this tiny sushi place single-handedly with his wife as the sole waitress. youda sushi chef myegyAn immensely intimidating atmosphere where we were told repeatedly not to take photographs. sushi conveyor belt dubai

The chef later did however apologize and explained that Japanese his regular customers find … Sushi Mizutani ***, Tokyo One of 4 3-stars Michelin Sushi in Tokyo, and alongside Sukiyabashi Jiro, Mizutani was the first to get the 3 stars ever since the inaugural guide was published. A protege of JIRO , it is reported that Mizutani obtained all the fish from exactly the same source as his ex-boss. jiro dreams of sushi oxfordOn this rare occasion, we … sushi grade fish bellevue Sukiyabashi Jiro*** , Tokyo For the past 3 years, and most recently in January 2011 (before the tsunami devastation hit Japan) , sfreelife tasters embarked on a ‘sushi journey’ to the reputably ‘greatest sushi restaurants’ in the world (ie. Without a doubt, sushi is a favorite amongst our tasters, who self-admittedly play a part in pushing those rare …

Tsukiji Market (part 2 – the sushi) Another main attraction of visiting the market is the famous row of Sushi-Ya in the outer layer. There are too many to count but 2 are crazily popular – Sushi Dai and Sushi Daiwa – both located next to each other. According to most people, there isn’t much to separate the two although Sushi Dai … Tsukiji Market (part 1 – the market) Tsukiji Market needs no introduction. So i’ll just quote directly off Wikipedia : ‘..the biggest wholesale and seafood market in the world and also one of the largest wholesale food markets of any kind. There are two distinct sections of the market as a whole. The “inner market” (jonai shijo) is the licensed wholesale market, … Midori Sushi , Shibuya Extremely popular Sushi-Ya from Umegaoka Expect long queues, at least half to one-and-a-half hour at meal times! Shibuya Branch @ Mark CityThe world of Thai street food can be an exciting, if occasionally bewildering, place.

Bangkok can provide intrepid diners with hours of culinary exploration, but that’s provided they know where to go. Here is a guide to the best neighbourhoods for food-on-the-go in the Thai capital. No exploration of Bangkok’s street food is complete without a trip to Chinatown (referred to among locals as Yaowarat), which is considered the birthplace of street food in Thailand and remains a prime foodie destination. And any discussion of Thai street food must also include a mention of satay – meat that is threaded on a bamboo stick, grilled over an open flame and served with peanut sauce and an ajad of cucumber, shallots and chillies in sugar syrup. Although it sounds simple enough, satay is hard to make memorable. This is where Jay Eng (105 Charoen Krung Road, on the pavement opposite the Chao Por Heng Jia shrine) comes in: tender, coconut milk-kissed meat with a hint of char, alongside a sauce full of nutty flavour. The origins of the popular sweet snack lod chong Singapore are murky.

Some say the green-coloured squiggles, made of sticky rice flour, are modelled after the Chinese-inspired dish popular in Singapore – hence the name. Others say the treats, which come floating in a glass of sweet, iced coconut milk with a scattering of cubed jackfruit, was first sold in front of a shopfront bearing the word “Singapore”. Whatever its origins, Lod Chong Singapore (Charoen Krung Road, across from Sirirama Hospital), named after its only dish, was one of the first vendors to sell it in Bangkok. Thai-style sukiyaki – a wok-fried melange of glass noodles, egg and seafood with a chilli sauce liberally laced with pickled garlic – has never been a photogenic dish. Yet it remains one of Thailand’s most popular street foods. Elvis Suki (200/37 Soi Yodsae) is among the most enduring purveyors of this dish, and also offers a great grilled scallop with garlic butter and grilled seabass stuffed with lemongrass, kaffir lime leaves and coriander. Bangkok’s Old Town – also known as Banglamphu, after the lamphu trees that once lined the area’s many canals – is a treasure trove of old-style Thai street food specialities that are hard to find elsewhere.

Here, the most famous vendors have been around for decades, nourished by several generations’ of culinary know-how. Khao gang (curry rice) is a fixture on Bangkok’sstreets. A popular breakfast and lunch option for diners on the go, curry rice is a selection of curries and stir-fries, any combination of which can be piled on to a plate of rice. The best of these vendors, such as Khao Gaeng Rattana (Nang Loeng Market) inspire an almost cult-like following of people happy to sample whatever the vendor has decided to cook that day. In Rattana’s case, those popular dishes include gang kiew waan gai (green chicken curry) and gang som goong (sour curry with shrimp). Considered one of Bangkok’s best street food cooks, Jay Fai (327 Mahachai Road) is also one of the city’s most expensive: her tom yum talay (spicy lemongrass soup with seafood) can cost as much as 1,500 baht (£28). Although many local gourmets bemoan her sky-high prices, few contest her skill with the wok. This self-taught cook specialises in stir-fried noodle dishes, but perhaps her most popular is guay tiew pad kee mow (also known as “drunken noodles”, or noodles fried with lots of chillies, said to be popular with partygoers out on the town).

Handmade ice-cream is not a typical street food dish in Bangkok, but Nuttaporn Ice Cream (94 Phraeng Phuton Square, off of Tanao Road) has had plenty of practice making it from scratch – 60 years to be exact. Although the coconut milk flavour (kati) is its most famous, Nuttaporn also offers mango (mamuang), chocolate, coffee, and Thai iced tea (cha yen), alongside toppings such as roasted peanut, corn kernels, lotus seeds, red beans, shredded coconut, sweetened plum seeds, and coconut sticky rice. Although this area (named after the traffic-packed road that runs through it) is now an upscale neighbourhood full of expats, Starbucks and sushi bars, Sukhumvit still bears testament to the fact that, wherever money is, good food of all types will follow. Of all the chicken noodle vendors in Bangkok, Guaythiew Pik Gai Sainampung (392/20 Sukhumvit Road between Sois 18 and 20) stands out for its cleanliness, charmingly cluttered decor, and delicious soup noodle menu. The speciality of the house, after which this old-fashioned shophouse is named, is guaythiew pik gai, a soup noodle dish in which your choice of sen mee (rice vermicelli), sen yai (thick rice noodles), or giem ee (Chinese-style handrolled noodles) is doused in a long-simmering chicken broth and topped with chopped peanuts, julienned green beans and chicken wings that have braised overnight.

Hainanese-style chicken rice (khao mun gai) – steamed or boiled thigh or breast meat plopped atop a mound of rice greased with chicken fat – is an iconic Thai street food dish. Locals get their fix with a morning stop at Tang Meng Noodle (corner of Sukhumvit Soi 49) which, despite its name, is actually prized for its succulent chicken and tangy, garlicky dipping sauce. Other standouts on the extensive menu are the guaythiew yen ta fo (soup noodles in fermented tofu broth) and pad krapao moo (rice topped with minced pork stir-fried with chillies and holy basil). Food from Isaan (in Thailand’s north-east) is the most popularamong Thais, thanks to its simplicity and searing spiciness. Get a fix of the “holy trinity” of grilled chicken (gai yang), sticky rice (khao niew) and grated vegetable salad (som tum) at Nomjit Gai Yang (corner of Ekamai Soi 18), one of the neighbourhood’s most longstanding and well-regarded vendors of Isaan cuisine. Silom and Sathorn roads, considered Bangkok’s central business district, are chockablock with spots for a quick bite, few of them gourmet destinations.

But a handful of stalls offer tasty traditional favourites that will demand little of your time and even less of your pocket. Khao soy (curried egg noodles) is probably northern Thailand’s most famous dish: it’s a mix of Chinese-style noodles, central Thailand-inflected coconut milk curry, and braised beef or chicken. One of the few vendors to offer it in the capital, Khao Soy Silom Soi 3 (Silom Soi 3, Soi Pipat) presents diners with a nice bowl of flat egg noodles swimming in a gently flavoured coconut broth liberally garnished with deep-fried noodles, green onions, raw shallots and a wedge of fresh lime. The roadside favourite of ped thun (braised duck) betrays Thai street food’s Chinese origins. A slab of juicy duck meat is cut and served with plain white rice, a piquant chilli sauce meant to cut through the fattiness of the meat, and a clear broth of either duck bones or pork, flavoured with a slice of bitter melon. The shophouse vendor Hong Aharn Boon Ek (33/16 St Louis Soi 3) serves an exemplary version of this dish, unadorned by distractions such as noodles or curry.

Although not officially in the Silom/Sathorn area, longtime favourite Bamee Gua (82 Lang Suan Road, +662 251 6020) sits on a popular street at the edge of Lumpini Park, a stone’s throw away from the central business district. Its speciality is betrayed by this shophouse’s name: bamee, or Chinese-style egg noodles, either served with a mix of pork, chicken, squid, fish meatballs and dumplings (bamee asawin), or pan-fried and topped with shredded ham and chicken (ee-mee, available on Tuesdays, Thursdays and weekends). The Yellow Bridge neighbourhood has long been known among Bangkokians as a street food highlight. Packed with aharn tham sung (made-to-order) stalls manned by skilful wok cooks, noodle vendors, dessert carts and the occasional porridge shop, Saphan Lueng rivals Chinatown, but without all the tourists. Rice porridge gets little love from many tourists, but it remains a major “food group” among Thai street food aficionados. Thai-style porridge – which leaves the rice grains intact – is the main draw at the confusingly marked Khao Thom Pla Saphan Lueng (506/2-3, Soi Pranakares, fronted by a sign that reads Viroon Ice Cream in Thai).