nezumouse

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アメリカ人 - American 170cm / 54kg 日本語・English ファッション • フーヅ • フレンチ 芸術家 Shanghai -> Hong Kong -> Japan Travel Foodie Asian Fashion

Member Since SEPTEMBER 22, 2020
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Highlights

春 @onibuscoffee_jiyugaoka 御馳走様♡

Omurice and banana coffee...the way into my heart

Brief reminder that:

See you soon♡ Good luck in Kyoto! Dinner at a mid-renovation kominka Digs by @miura_peninsula_hottel Food by @kazukidesse

世界一コックテールバー @quarter_room_tokyo @passarinho_in_the_sky *mezcal+shiso sour *karaagex2 *michelangelo *port+espresso affogato w/rum raisin ice cream Shared with @forrestlin90 See you in summer uvu

@foodheroes.official @jita_kanda @ichiro_erokumae @the.worldof.jay @sim_modernkorean @sakesakesaku @souyaobayashi タコスセッション#2 お疲れ様です #tacosintokyo #foodphotography #東京 #ポップアップ #限定コース#foodheroes #foodheroesu30community

@nokishita711 x tacos bar Liquid tortilla, warm sake, a smokey clam tipple, all fermenty and bubbly and lovely. No matter what you put in it, aged vegetables often take on a sweetness as sugars break down. To mix fruit and tea and protein with dashi and just enough alcohol to die these ingredients together is really unique. I loved the deep amber red of the dashi-based cocktail and the fermented corn aperitif really tasted just like corn! In the tacos, an exploration of acquatic textures curteosy of lake Biwa and many different experiences of "crunch" and "crisp". Snappy thick cut tortilla chips, delicate batter and fishbones... Proud that my friend kazuki will get to join Mr.Nokishita in Kyoto from next month! @kazukidesse is a master of making strange foods compelling. His plating paints imagery, his ingredients are peppered with plot points and served with an intelligent dialogue between his own thoughts and the food. I highly recommend anyone interested in novelty or innovative cuisine book a seat.

Chef Calvert was home with his baby and Sugita-san was busy, but at least that meant mom and I got to focus on the food! Something that differentiated Sézanne from most of my visits is that the menu focused far more on "craft" than "expression". When I say that, I mean the emphasis Chef Calvert puts on architecting each course from its fundamentals (temperature, texture, balance) is evident. Gold flakes abound! Pale, buttery liquids and mahogany brown foils set the tone. Its all delicious, and moreover, you know what it's /supposed/ to be, even if you miss a few words in the explanation. My unexpected favorites were the ika-risotto(?) with its little kick. Kind of like a squid-ink pasta but more complex. Big fan! And the scallop soup course with the softest, dare i say creamiest scallops ever. Of course, my much anticipated crispy tile fish was also great. That beurre blanc? Awesome. (Was it even beurre blanc? Not sure but...) Anyway. To get to enjoy a high level of the foundation of french cuisine + seasonal Japanese ingredients is just another great learning experience. I've never really care cared if gold flecks were present or lobster or cavuar-but knowing the standards it should meet Nd how it shoud be aplied when it /is/ is of course essential. この度もよくべんきょうになりましt()

山西 >豚 鹿熊 >豚

やまもとかずきシェフ 能登半島ポップアップコース MAEN,恵比寿 いつも通り、やまもとシェフの考え方が輝きだった。 英語なら、"subversion"と言う言葉がベスト。 以前当たり前そうなものは驚かせるものになる。 肉と香辛料の強さが静かになるため、作り方、発酵味、自然を味わえるようになる料理です。 お酒までセンスが良いシェフ、ドリンクでも目立たれになります。 美味しいだけではなく、やまもとシェフと言えば「histoire」. つまり、メニューのストーリーを頂けるようになること。 やまもとシェフの地元、悩み、希望、夢はすべてその料理で味わえる。 今から、たくさん新しいチャレンジが来るらしい。 昆虫料理ではなくても、もう一回その道へつづきたくなっても、この若い者シェフの未来を楽しみdesse.

@foodheroes.official タコス

Christmas at neki

11/18/23 The funny story behind this photoset: Secured a seat at @cyclerestaurant for my birthday just a few weeks after opening day and was treated to the most fun conversation (a little french, a little japanese) and many little delights from chef Miyamoto. (@miya176336 ) Absolutely wonderful dinner full of ingredients I personally love. Under the concept of cyclical dining, both appetizers and petit fours took the form of 4 bite-sized little art pieces representing a plant's lifestyle. The crispy taro skin was inspired, i wish i had two, haha. Overall I just was consistently impressed by the balance at play across each dish. Centrifical motion, rolling and turning in a circle, is also all about balance. Moreso than many meals I've had, the textural harmony of each dish really stood out. Crispy things were served and enjoyed crispy, even after i took photos! I've had disappointments where a dish sat for a minute or two and the quality disappeared in the time it took to snap a photo. Even if done unintentionally, that permenance of steady equilibrium, made the meal memorable. Top dishes: Sato Imo Rose and Vennison Miel That bread♡ But regardless after eating that entire loaf of bread (usually shared by 2+ people...)and a bonus glass of French champagne (merci boucoup ;w;) I decided to head up to the bar, and be given way too many free birthday drinks. And...well the rest is history, but lets just say it took some work to retrieve these from my camera! Planning to head back in spring and maybe have the signature beets if im luck. #cycle #cycletokyo #finedining #cyclerestaurant #tokyogourmet #美食家 #美食日記

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