As you know, OpenTable acquired Foodspotting in 2013, not only for its amazing content, but also for its incredibly loyal and engaged community. Since then, you’ve been instrumental in how friends and experts alike discover the best dishes across the world, and for that, we just want to say thank you.

But as the saying goes, all good things must come to an end. After much deliberation, we have chosen to discontinue the Foodspotting app and website in early May. If you’d like to keep all the photos you’ve captured over the years, we encourage everyone to take this opportunity to download your content. Click here for details

On behalf of our entire team, thank you again for using our product and for all the feedback you’ve provided along the way–we couldn’t have done it without you. If you have any questions or concerns, let us know and we’ll be sure to follow up directly.

2009年より運営してまいりました Foodspotting ですが、2018年5月上旬をもちましてサービスを終了させていただくこととなりました。

OpenTable は Foodspotting のコンテンツの素晴らしさ、コミュニティの絆を高く評価し、2013年に買収いたしました。以降、皆様のお陰で地元や旅先での美味しいものを発見、共有するお手伝いを続けていくことができました。これまでご愛顧いただきましたこと、心よりお礼を申し上げます。

お客様がこれまでに投稿された画像につきましては、パソコンから一括ダウンロードする機能を提供させていただきます。詳細については、 こちら でご案内させていただきます。

サービス終了に伴い、皆様には多大なご迷惑をおかけいたしますことを深くおわび申し上げます。本件に関するお問い合わせは こちら より、お願いいたします。長らくのご利用、誠にありがとうございました。

  • Spot Sustainable Seafood with Oceana

    Editor's note: Last month, we kicked off a partnership with Oceana to help pinpoint sustainable seafoods in major local cities. We love fish, so we definitely want to help get the word out about what's okay to eat and what needs us to stay away. Today's guest post comes from Emily Fisher, Oceana's Online Editor, where she sheds some light on why being choosy about what fish we eat is important.

    Hey there, foodspotters! Do you salivate for sushi? Are you crazy for catfish? Head over heels for halibut? You’re in luck, because here at Oceana we just created sustainable seafood guides for New York, Washington, D.C., Los Angeles and San Francisco.

    We are collaborating with the Monterey Bay Aquarium’s Seafood Watch program to recommend seafood choices on their “green list,” which means they are healthy and sustainable - for you and for the oceans.

    Fish is certainly delicious, but our appetites are taking a toll on some species. A study published in the scientific journal “Nature” in 2003 found that 90 percent of the "big" fish - think tuna, swordfish and marlin - are already gone. And according to a 2010 report from the U.N., 85 percent of the world's fisheries are now either overexploited, fully exploited, significantly depleted or recovering from overexploitation.

    Take bluefin tuna, also known as toro in sushi restaurants. Bluefin is not only overfished to the point of near collapse, but it contains unsafe levels of mercury and other contaminants.

    Fortunately, there are plenty of fish in the sea - if you choose wisely. The Seafood Watch guides are regularly updated with current research to compile lists of best, acceptable, and worst seafood choices.

    Stay tuned as we expand our guides to other U.S. cities soon. Check out our guides and start spotting sustainable seafood!

    • almost 7 years ago.
      I'm a big fan of Monterey Bay Aquarium's list and find myself much more educated and try to limit my consumption when I can. Great partnership!
    • almost 7 years ago.
      We are too! Thanks, Randy, for the support :)
    • almost 7 years ago.
      Great story. Interesting photo choice -- eel/unagi is on the MBA avoid list