みう っちょ

The stoic and shy chef, Hayato Haraguchi, creates delicious dishes paired with warm, homely service. The space he and his wife craft together is so comfortable that I keep coming back! Today, we couldn’t stop laughing at a series of amusing mishaps. To give you a brief overview… Concerned about being told I’ve gained a bit of weight, I impulsively decided to do some weight training before the restaurant opened. As a result, my hands were shaking, making it difficult to handle a knife! Despite trying to hide it from us, it was clear that Junpei’s movements were unnatural, and we couldn’t help but laugh at every little thing he did! Witnessing such a fun moment made me an even bigger fan! Of course, the early summer dishes, including the hassun, were all delicious! It was a great meal! Today's menu: JPY 43,000 Young corn, scallops, octopus, okra, purple shiso, jellied dashi, lotus root Hassun: Aori squid with vinegared miso, egg tofu, biwa trout sushi, tempura of conger eel, tokobushi, duck burger with zucchini, Manganji pepper, figs Hairy crab, junsai, yuzu, soup Akou (kijihata), napa cabbage, ponzu, black shichimi Anago (conger eel), sashimi Yukiyakon corn, corn soup Satoimo (taro), black abalone, sea urchin, abalone dashi, purple shiso Kuruma shrimp, yuba roll, daikon with grated sauce Grilled eel Manganji pepper, chirimen jako (dried young sardines), pickles, yuba miso soup Beef shigureni, corn, takikomi gohan (seasoned rice) Peach ice cream Shine Muscat and Pione daifuku El Salvador coffee Other drinks Less

Located just a 5-minute walk from Tsukiji Station, Sakuragi is situated on the second floor of the Dai-go Ginza West Tsukiji Building, which also houses Sushi-dokoro Yamato on the first floor. This restaurant has earned the Tabelog Bronze Award, showcasing its culinary prowess. The owner, Mr. Sakuragi, honed his skills under Chef Kenichiro Oe at the Park Hyatt in Shinjuku.With a well-organized kitchen and efficient movements, the restaurant takes ample time to prepare ingredients, enhancing their flavors with herbs and sauces. The dishes, crafted with meticulous preparation and attention to detail, are simply outstanding!The menu features a delightful mix of seasonal ingredients, including juicy summer vegetables like jun-sai, sweet Gold Rush corn, asparagus, eggplant, and okra, alongside abalone, white sea bream, early bonito, and surf clams—showcasing the transition of the seasons, which is a hallmark of Japanese cuisine.The dashi is made from bonito flakes and kombu kelp. The rice, a premium variety called "Shin'nosuke" from Niigata, is cooked in a Shigaraki clay pot. The standout dish is the TKG (Tamago Kake Gohan), topped generously with eel and bonito flakes, perfectly complementing the large, sweet grains of rice.Delicious! It was a great meal d(￣ ￣)Today's menu: JPY 28,000 Seasonal dishes: JPY 27,500 Chiba: Abalone and Jun-sai Hairy crab, snap peas, Gold Rush corn, jelly Grilled white sea bream from Hagi, with green beans and kombu-bonito dashi soup Sashimi of a la carte fish and squid Early bonito, grilled with straw and served with Japanese mustard Beef tongue, asparagus, and Japanese pepper Fried young sweetfish from Lake Biwa, served with sweetfish fish sauce Eggplant in a light batter with okra and myoga Shabu-shabu of surf clams Rice: Niigata Shin'nosuke Eel rice bowl, pickles, and miso soup with yuba Mask melon and milk ice cream Other drinks available. Less

A legendary chef who has earned three Michelin stars in Tokyo and London, and one star in Hong Kong, is currently thriving as the head chef at "Sushi Ara Ki" in Akasaka. The charismatic Mitsuhiro Araki skillfully prepares tuna sourced from the long-established tuna wholesaler "Ishiji." Today, I had the pleasure of enjoying exquisite tuna caught in Tottori's Sakai Port: lean, medium fatty, and fatty tuna, along with three pieces of aburi (seared) tuna, marinated tuna, and a mini Chomoramma—truly a rare treat! The balance of acidity and sweetness in the sushi rice enhances the deep flavors and hidden deliciousness of the tuna to the max. d(^_^o) The "Chomoramma," stacked like a bouquet of tuna, has already become a sensation on social media and is the envy of many. He is also known as a master chef at "Komada" in Mie and "Gyoten" in Fukuoka. It was a great meal! (^^) Today's Menu: JPY 80,000 Omakase Course: JPY 60,500 Chiba Outer Bay Steamed Abalone Miyagi Mako Sole, Sanriku First Bonito Sashimi Bachiko, White Squid Nigiri: Tottori Sakai Port Lean Tuna Medium Fatty Tuna (2 pieces) Fatty Tuna (2 pieces), Aburi Seared Kensaki Squid Aoyagi Shizuoka Maizaka Shinko Kuruma Ebi Uni Marinated Lean Tuna Clam Anago Mini Chomoramma Tamago Other Drinks Less

Sushi Jube offers an exquisite selection of fresh seafood caught from the Japan Sea, including from regions like Himi, Noto, Ishikawa, Fukui, and Tsuruga. The charm of this place lies in its unique ingredients that are not available in major markets like Toyosu—many of which are either out of the ordinary or produced in small batches, often consumed locally. Chef Tsukada exclusively uses these exceptional ingredients, making even the offerings from famous sushi restaurants in Tokyo seem less impressive. If you're looking to experience the true essence of local production and consumption, Sushi Jube is a must-visit! Today's Menu: JPY 39,000◯ Ishikawa Black Mozuku Seaweed, Bonito Flakes, Green Onion, Japanese Radish, DashiFukui Aori Squid, Ishikawa Gas Shrimp, SashimiHata Fish with Grated Daikon and PonzuIshikawa Hairy Crab Chawanmushi with MisoMiso-marinated Firefly Squid and OctopusNodoguro (Blackthroat Seaperch)Wajima Arare (a type of fish)Choshi Kinmedai (Golden Eye Snapper)Ishikawa Sayori (Halfbeak)Sumi Ika (Cuttlefish)Noto Hon Maguro (Bluefin Tuna) Akami (Red Meat)Fukui Aji (Horse Mackerel)Mikuni Sweet ShrimpHimi Ishidai (Striped Sea Bream)Tsuruga Sakuramasu (Cherry Salmon)Bafun Uni (Sea Urchin)Chutoro (Medium Fatty Tuna)Miso SoupAnago (Conger Eel)Thick OmeletteMako Karei (Flatfish)Gourd RollMatcha BlancmangeOther Drinks Less

I usually order course meals to avoid missing out on unfamiliar dishes, but at malca, the variety is reminiscent of an izakaya menu, allowing me to enjoy the pleasure of selecting ingredients I want to eat that day.From prosciutto, new onion soup, sardine confit, sautéed white asparagus, tripe stewed with tomatoes, to capellini with bottarga, and squid ink pasta with firefly squid... for the main dish, I had the light Aichi duck.Every dish was a favorite of mine—my adrenaline was through the roof! Haha.The atmosphere with Chef Okamoto and the staff was great, and the conversation flowed easily.It was a great meal! (^^)Today's menu for two: JPY 65,000- Prosciutto from France, Jambon d'Auvergne, 12 months aged: JPY 2,400- Chilled soup of new onions from Awaji Island: JPY 2,600- Sardine confit from Chiba, marinated carrots, and eggplant crema: JPY 3,600- Sautéed white asparagus from Porto with bottarga-style sauce: JPY 5,600- Tripe from Tajima beef in Hyogo, stewed with tomatoes: JPY 4,500- Roasted Megumi duck from Aichi: JPY 9,800- Chilled capellini with raw bottarga from Greece: JPY 5,000- Pasta with milk clams and watercress aglio e olio, turned into risotto: JPY 3,800- Firefly squid from Toyama, seri, and handmade squid ink tagliolini: JPY 3,800- Mont Blanc (cherry) from malca: JPY 1,400 per plate- Pudding from malca: JPY 1,200 per plate- Other drinks. Less

The Michelin-starred chef Takuya Kataori has mastered the art of subtraction in his cooking, eliminating any unnecessary flavors to create dishes with a gentle taste, highlighted by his exquisite bonito dashi.He personally selects and sources fresh seafood and local vegetables, ensuring that only the finest ingredients are used.With his genius culinary skills, Chef Kataori elevates locally sourced ingredients to a level that can only be experienced through farm-to-table dining.Colorful hand-rolled sushi featuring shrimp and white fish,Moist and flavorful sweet sea bream served with tataki bracken,The irresistible texture of high-sugar burdock in Yawata rolls,A rice bowl topped with marinated horse mackerel, rich in fat,The simplicity and directness of the flavors in Chef Kataori's dishes truly represent the pinnacle of culinary delight!Today's menu: JPY 53,000Omakase Course: JPY 35,090Genmaicha (brown rice tea)AperitifYomogi tofu with yuba dashi and yomogi tempuraKombu and bonito dashiSmall sea bream with new noodles, tied mitsuba, served in a bowlSashimi of Himi flatfish, squid, and gas shrimpFried white shrimp with fragrant batter and grilled asparagusGrilled black throat sea perch with yuuan sauceHand-rolled sushi with simmered edamameSweet sea bream with tataki bracken, butterfliedMarusui with soft-shelled turtle dashi and mochiHairy crab, sea urchin, canola flower, sudachi jelly, and vinegared dishWakame seaweed, Takaoka bamboo shoots, and fuki, simmered togetherWhite rice with chirimen sansho, Yawata rolls, pickles, and miso soupMarinated horse mackerel rice bowlTempura of Spanish mackerelBottarga riceAosa seaweed and umeboshi dashi chazukeWarabi mochiMatchaOther Japanese sake. Less

First of all, I would like to thank my fellow foodies for inviting me to Restaurant Naz, both before and after its relocation. Now, about Restaurant Naz—owner-chef Natsuki Suzuki, at just 26 years old, has established a name for himself, winning the Tabelog Award Gold and turning this restaurant into a nationally recognized gem in Karuizawa.The dishes, crafted from fresh vegetables and seafood, feature broths and sauces that highlight the ingredients' natural flavors. Notably, the homemade condiments created using fermentation techniques learned abroad have become quite popular. Customers are continually captivated by the vibrant presentation and the exquisite taste of the dishes!The youthful energy of the chef and staff, combined with the high-quality, stylish cuisine, blends harmoniously with the special atmosphere of the resort town of Karuizawa.It's also conveniently located just an hour away from Tokyo by Shinkansen.It was a great meal! (^^)Today's Menu: JPY 77,000- Freshly harvested snap peas and fava beans, deep-fried with a sauce- Horse meat with canola flowers, tartar sauce, and canola oil- White asparagus with lactic acid fermentation, pomelo, whey, and chamomile, served with tagliolini- Tara no me (bitter greens), Tsuki no wa kuma (moon bear), wild mountain vegetables, mixed rice, fuki no tо̄ (butterbur), and kinome (Japanese pepper)- Shinshu salmon, fermented tomatoes (20 days)- Reconstructed snow carrots, carrot ice cream, and dried carrots- Kagoshima Japanese pheasant, tataki, chicken breast, risotto, and fermented fuki no tо̄ sauce- Soba noodles with fermented spicy Japanese radish and karasumi (dried mullet roe)- Sakura mochi (cherry blossom rice cake) with strawberry sauce- Hazelnut cake- Herbal tea- Wine pairing Less