- Following 3.9K
- Followers 127.6K
- Engagement 1.97%
- Avg likes 2.7K
- Avg comments 101
About Aiste Miseviciute
Aiste Miseviciute (@luxeat) is a Food Critic creator on Instagram, also filed under Food & Cooking. The account has 127,591 followers and 1,769 published posts. Recent posts average 2,663 likes and 101 comments, an engagement rate of 1.97%.
An audience of 127.6K puts Aiste Miseviciute in the mid-tier, between 100,000 and 1 million followers. Set against 3,918 accounts followed, the audience works out to about 33 followers per account Aiste Miseviciute follows. Aiste Miseviciute carries Instagram's verified badge and is set up as an Instagram business account. Flinque files Aiste Miseviciute under Food Critic, with Food & Cooking as a secondary category.
Aiste Miseviciute's Instagram bio is brief, at 3 words across 2 lines. The latest activity Flinque has on record for Aiste Miseviciute dates from February 2025.
Story Highlights
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1,769 Posts
Of the 10 most recent posts shown for Aiste Miseviciute, 7 are carousels and 3 are videos. That mix leans toward carousels. Aiste Miseviciute has built a substantial archive of 1,769 posts. Against the audience, that is roughly 72 followers for each post published. Aiste Miseviciute also keeps 269 story highlights on the profile. 9 of those 10 carry captions, averaging 197 words each. The captions are written mainly in English. Words that recur across them include tokyo, wine, experience, restaurant and known. The captions tag #wearejapan, #inspirationofjapan, #lesvinsedmondderothschild, #flyana and #premisbitemos.
The restaurant is run entirely by chef Balázs Menyhárd and his partner Nataly, with the level of ambition and execution more often associated with restaurants operating with much larger teams.
Before opening 55 Pasos, Balázs spent years as head chef at the legendary Hedone in London, and much of that philosophy remains intact here. The cooking begins with sourcing: exceptional Galician seafood and vegetables, French poultry and dairy, Japanese miso, soy and fresh wasabi, all selected with the same obsessive attention to product and seasonality that once defined Hedone.
The cooking is highly seasonal and rooted in exceptional produce, but without dogma or fixed borders. The menu shifts constantly according to weather, mood and improvisation, moving between precise, deeply traditional dishes and combinations shaped by smoke, spice or Japanese grilling techniques.
The wine list deserves special mention too, with strong representation from Galicia and France alongside grower Champagne, Jura, the Loire and low intervention producers from across Europe, reflecting the same curiosity that defines the cooking.
Some highlights from the menu:
- Oyster with homemade tosazu, fresh Japanese ginger and wasabi.
- La Machina anchovy lightly grilled over sourdough toast with Maison Bordier butter.
- Pan con tomate y cecina from León.
- White asparagus with morels, hollandaise and tarragon.
- Galician lobster salpicón with lobster coral sauce, Paolo Petrilli tomatoes, Marusho sushi vinegar, spring onions from Betanzos, piparras and fresh herbs.
- Galician turbot cooked lightly over the grill, served caldeirada style with charred red peppers in sherry vinegar, guisantes lágrima from Maresme, new potatoes from Coristanco and a reduced fish sauce with garlic and Espelette pepper.
- Mákosguba, a Hungarian dessert reminiscent of torrija with poppy seeds.
Guests are welcomed by a street-facing aquarium showcasing exceptional specimens, followed by a chilled display of the day’s catch and a wine cellar of more than 300 references. The kitchen’s philosophy is absolute respect for product- grilled, steamed, seared or slowly braised, each preparation highlights purity and precision.
(In random order.)
Sushidokoro Yamato (Slides 1-4)
Opened near Tsukiji Market in 2021 by Yamato Yasui, a former apprentice of Takaaki Sugita at Nihonbashi Kakigaracho Sugita. One of the more approachable ways to experience the Sugita lineage in Tokyo today.
Sushi Masuda (Slides 5-8)
After training at Tenzushi and spending nearly a decade at Sukiyabashi Jiro, Chef Masuda opened his own counter in 2014. Despite once holding two Michelin stars and being among Tokyo’s toughest reservations, it is still surprisingly possible to book here today.
Sushi Hashimoto (Slides 9-12)
Chef Hashimoto spent nearly a decade working alongside Takaaki Sugita before opening his own counter. Traditional Edomae sushi with occasional unexpected touches and ingredients. Seats are released online regularly.
Takagaki no Sushi (Slides 13-16)
Opened in 2018 near Suitengu Shrine in Nihonbashi, Takagaki no Sushi is deeply rooted in old school Edomae tradition. The restaurant occupies a restored Taisho era house with a six seat hinoki counter carved from a single piece of Kiso cypress.
Sushi Shinsuke Azabu Juban (Slides 17-20)
Chef Shinsuke Mizutani trained across several respected sushi counters in Tokyo before opening Sushi Shinsuke in 2017. Alongside traditional Edomae sushi, he is also known as one of the warmest and most welcoming sushi chefs in Tokyo.
At Château Clarke in the Médoc, the turning point came in 1973, when Baron Edmond de Rothschild chose to replant the vineyard almost entirely. It remains an unusual move in Bordeaux, and it still defines the wine today, with a Merlot led profile that sets it apart on the Left Bank.
At Château des Laurets, on clay limestone slopes in Puisseguin Saint Émilion, the work is more recent but just as focused. Acquired in 2003, the estate centres on Merlot and Cabernet Franc, with wines that show depth and structure without excess.
In the glass, it shows itself in different ways — the freshness of Château Clarke - Le Merle Blanc, the depth of Château Clarke 2020, and the fine tannins and length of Château des Laurets Baron, Sélection Parcellaire.
🇫🇷
La semaine dernière, j’ai eu le plaisir de découvrir deux domaines bordelais du groupe Les vins Edmond de Rothschild.
Château Clarke, dans le Médoc, le choix audacieux a été de replanter presque entièrement le vignoble en Merlot dans les années 70. Cette décision donne un style singulier à ce grand vin.
À Château des Laurets, sur des sols argilo-calcaires, les vins expriment une autre facette, avec beaucoup de profondeur et de structure.
Dans le verre, cela se traduit par des profils distincts, de la fraîcheur du Merle Blanc à la structure du Château Clarke 2020 jusqu'à la finesse du Château des Laurets Baron,Sélection Parcellaire.
Château Clarke- Slides 1-15,20
Château des Laurets - Slides 16-19
#lesvinsedmondderothschild
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Please drink responsibly
L'abus d'alcool est dangereux pour la santé
The man behind this new project and the food experience is Yoshinori Ishii, a chef extraordinaire who after more than 20 years of life outside of Japan has moved back home to open Auberge Tokito. In London, where he ran a Michelin starred kaiseki restaurant, he is known as a pioneer of Ikejime.
At Auberge Tokito, chef Yoshinori Ishii is once again innovating by revisiting and modernizing traditional Japanese kaiseki cuisine. He and his team redefine luxury with “artisan cuisine”. Just like he did in the UK, he works closely with the best artisans, producers, fishermen and hunters from around Japan. And just like in traditional kaiseki, seasonality is crucial at Auberge Tokito.
In the pictures:
- “Minori” abundant harvests from the sea and the mountains. Asparagus and shellfishes served on Yoshi’s magical separated bowls.
- “Nukumori” Nimonowan soup. Traditional Ichiban-dashi with rare bread of Meishan pork from Ibaraki.
- “Ujio” variety of sashimi with original sauce for each slice.
- “Atsuzushi” original hot sushi with grilled Blackthrout seapearch.
- “Sunomono” Morning-harvested bamboo shoots brought from Kyoto thar morning by president Murayama-san.
- Slow cooked white tile fish with clams, seaweed sauce
- Charcoal Roasted Kobukuro Wagyu.
- “Ramen “ house made noodles with Kajika soup and paired with.
- Shonan-gold orange jelly.
I am so grateful to be travelling through Tokyo with ANA, exploring seasonal food and taking in the breathtaking vistas of these vibrant, ever-changing colours.
I’ve packed my walking shoes to take part in the time-old tradition of momijigari, or “autumn-leaf hunting”, following the transition of colours and light as Japan’s landscapes shift into shades of red, gold and orange.
Autumn, especially mid-November, in Japan is one of the country’s most beautiful seasons to experience- a reminder of how fleeting and unpredictable nature can be.
ANA is currently running a promotion, where you can add domestic flights within Japan for FREE when booking your international flight, enjoy a stopover in Tokyo (24h or more) at no additional fare. 🛫🇯🇵
If I travel this year, I’d love to use this ANA’s special option to visit Kyushu. In autumn, it’s known for its peaceful temples, vibrant foliage, and beautiful mountain and coastal scenery, so I’m really looking forward to exploring Japan’s cultural heritage while also enjoying the autumn colours.
#WeAreJapan #InspirationOfJapan #FlyANA
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Smaller, flatter and more delicate than the garden variety, guisante lágrima (teardrop pea) is known as Green Caviar and is one of the world’s most time-sensitive vegetables. Its sugar starts transforming into starch almost as soon as it is picked, which is why it is harvested at dawn. With 60% of its quality lost after only two days off the vine, this is one of the reasons for a price tag of anywhere between 200 and 350 euros per kilo.
Seasonal in early springtime, it is most commonly found in Spain’s Basque Country. The thin skin provides a delicate burst in the mouth and requires a meticulous manual harvest. Each pea is around 5 mm in size, with 6–8 grains per pod, and a kilo yields only around 60 grams.
The taste is subtle and explosive: herbal and sweet. Cooking should be limited to seconds to preserve the flavour of this vegetable green gold.
The aim of these awards, now in their second year, is to celebrate the invaluable contributions of individuals dedicated to the world of food and wine, representing a diverse range of backgrounds and perspectives. This includes chefs, photographers, journalists, culinary explorers, and passionate enthusiasts who have turned their love for gastronomy into a way of life or profession, both locally and globally. #PremisBiteMos #CRMG2025 #CatalunyaExperience
The journey started with an award winning Business Class experience. Fine dining in my own private space at 30,000 feet.
Arriving refreshed and replenished, over the next 7 days I explored the best of food and craft in Tokyo and Kyoto.
Join me on my culinary journey and discover hidden authentic gems to help inspire your dream trip to Japan with ANA.
Head to to start exploring.✈️
📹
#WeAreJapan #InspirationofJapan #LuxeatWithAna #culinaryjourney #anatheroom
Aiste Miseviciute's engagement
Aiste Miseviciute's engagement rate on Instagram is 1.97%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 51 followers. An average post collects 2,663 likes and 101 comments, close to 26 likes for each comment.
Engagement rate
1.97%
- Avg likes
- 2.7K
- Avg comments
- 101
- Interactions : followers
- 1 : 51
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Frequently asked questions
These answers about Aiste Miseviciute are generated from the Instagram profile data Flinque holds for the account.
Who is Aiste Miseviciute?
Aiste Miseviciute (@luxeat) is a Food Critic creator on Instagram, also filed under Food & Cooking. Aiste Miseviciute carries Instagram's verified badge and is set up as an Instagram business account. Aiste Miseviciute's Instagram bio is brief, at 3 words across 2 lines.
How many followers does Aiste Miseviciute have?
Aiste Miseviciute has 127,591 followers on Instagram (127.6K). Set against 3,918 accounts followed, the audience works out to about 33 followers per account Aiste Miseviciute follows. Aiste Miseviciute has built a substantial archive of 1,769 posts.
What is Aiste Miseviciute's engagement rate?
Aiste Miseviciute's engagement rate on Instagram is 1.97%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 51 followers. An average post collects 2,663 likes and 101 comments, close to 26 likes for each comment.
What does Aiste Miseviciute post about on Instagram?
Flinque files Aiste Miseviciute under Food Critic, with Food & Cooking as a secondary category. Of the 10 most recent posts shown for Aiste Miseviciute, 7 are carousels and 3 are videos. The 9 recent Instagram captions Flinque holds for Aiste Miseviciute repeatedly use the words tokyo, wine, experience, restaurant and known. Aiste Miseviciute's captions carry hashtags such as #wearejapan, #inspirationofjapan and #lesvinsedmondderothschild. Aiste Miseviciute writes those captions mainly in English. Aiste Miseviciute keeps 269 story highlights, which open with a free Flinque account.
How do I contact Aiste Miseviciute for a collaboration?
Aiste Miseviciute's contact details are not published on Flinque's public profile. The Instagram bio links to 1 external site, and a free Flinque account opens that link. The account is registered as an Instagram business account. Brands with a free Flinque account can shortlist Aiste Miseviciute and use Flinque's outreach tools wherever a contact route is on file.
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