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The chef at Shin Zen Bi is Yoshiyuki Kawai.(Instagram: @shinzenbi_nagoya)*Reservations are accepted by phone.He is a veteran chef who trained for many years at Kumamoto Hotel Castle's "Chinese Sichuan Cuisine, Toukaen" and "Sichuan Restaurant," and served as head chef at Sichuan Restaurant Nagoya.You can enjoy Sichuan cuisine in a calm atmosphere with 11 counter seats, and it operates on a reservation-only basis.The dining style features only an omakase course that starts at 18:30.Menu:- 4 Types of Appetizers- Yunbai Rou (Sliced Pork)- Takasago Lotus Root Spring Rolls- Steamed Soup- Swordtip Squid and Yellow Chives- Dried Abalone- Shark Fin and Soft Roe Bamboo Shoot Fried Rice- Peking Duck- White Sweet Sea Bream- Mapo Tofu- Dan Dan Noodles- Sio Ramen- Shine Muscat and Ripe Mango~A few thoughts~The wonderful seasonal ingredients from Japan were beautifully fused with Sichuan techniques.The additional Peking Duck had a perfect balance of crispy skin and refined sweetness, with the fat rendered beautifully.The owner-chef, Mr. Kawai, along with the staff and sommelier, were very courteous and attentive, making me feel comfortable right away. Less

Located just a 4-minute walk from Yakuin Station on the Nishitetsu Tenjin Omuta Line, I visited Akama Chaya Asago in the quiet Shirogane area.This restaurant is one of Fukuoka's top soba establishments, recognized by Tabelog's Top 100 and Michelin's Bib Gourmand.They offer a unique style that thoroughly explores the potential of soba, featuring traditional Sarashina soba and Ju-wari soba, recreated from Edo period literature.♦︎ A Relaxing Counter Space Immersed in the Chef's Unique World ── Upon opening the door to this hidden gem with no sign, I found a serene space with only counter seating.The chef, a significant feature of the restaurant, possesses deep knowledge and explains the history of soba and its traditional ways of eating in a distinctive manner.Unlike typical soba shops, the atmosphere here caters to enthusiasts, allowing guests to enjoy both the dishes and the chef's insights as they follow his omakase flow.♦︎ Menu Item I Tried ── 【Ebi Tempura】♦︎ A Beautiful Harmony of Crispy, High-Quality Batter and Soba ── The "Ebi Tempura" I ordered was beautifully presented, featuring succulent shrimp fried with care by the chef, accompanied by several types of vegetable tempura.The batter was thin and incredibly light, perfectly encapsulating the natural sweetness and delightful texture of the shrimp.Dipping it into a rich, meaty sauce allowed the oil's depth to enhance the delicate aroma of the soba, making it a perfect complement.Even the fragrant soba broth with yuzu served at the end showcased the chef's meticulously calculated balance.While the chef's unique style of service and rules may not suit everyone, the overwhelming passion and quality for soba and tempura are undeniable.This is a one-of-a-kind place where I would prefer to visit when I have time to fully experience the chef's dedication with all my senses, rather than just having a quick bowl.It was a great meal.Review by "Instagram@_1show". Thank you for reading to the end. I appreciate all your likes, follows, and saves for the restaurant. Less

I visited "IL PIZZAIOLO," located just a 3-minute walk from Kitaseidai Station, tucked away in a residential alley.Owner Yoshihiko Chiba is a renowned pizza craftsman who placed 3rd in the World Championship of Neapolitan Pizza and has been repeatedly recognized as one of the top pizzerias in Tohoku on Tabelog.This reservation-only establishment is a unique gem where pizza lovers from all over the country gather to experience the soulfully crafted pizzas baked one by one.♦︎ A special seat to watch the artisan skills in a hidden space greeted by the shop's mascot ── The interior features a few tables and a counter in a very calm, homey, and stylish atmosphere.With an open kitchen, you can enjoy the stunning flames of the wood-fired oven right in front of you, creating a dynamic and overwhelming live experience as the pizzas are baked.At the entrance, the adorable golden retriever, Theos, warmly welcomes you, creating a wonderful ambiance that allows you to focus deeply on the food until the very end.♦︎ The menu we enjoyed ── 【Margherita D.O.C】 【Bismarck】♦︎ Impressive dough control and overall impressions ── The pizzas, stripped of unnecessary embellishments, bring out the essential flavors and wheat aroma of the uniquely blended dough to its fullest potential.From the moment the dish arrives, the aroma to the melt-in-your-mouth experience is meticulously calculated, delivering surprise and profound emotion with each bite.This is a supreme establishment leading the Italian culture in Tohoku, where you can encounter exceptional skills and a one-of-a-kind dining experience.It was a great meal.Review by "Instagram@_1show" Thank you for reading until the end. I appreciate all your likes, follows, and saves for the restaurant. Less

I visited "Cerca Trova," located about a 5-minute walk from Nobeoka Station in a residential area.Chef Yoshikawa Keishun honed his skills at renowned restaurants in Tokyo before returning to his hometown at the age of 27 to open this establishment.This exceptional restaurant showcases top-quality game and fresh seafood sourced from trusted hunters and fishermen, all crafted with a unique sensibility.♦︎ A world of exquisite ambiance with gray walls mixed with soot and flickering candles ── The interior features antique shelves and the gentle glow of candlelight, creating a beautifully atmospheric space.Photography of the dishes is not allowed, allowing guests to sharpen their senses solely on the flavors before them without distractions from visuals or information.The warm and attentive hospitality from the chef creates a relaxing atmosphere, even amidst a sense of tension.♦︎ Overwhelming respect for the ingredients and overall impressions ── The minimalist approach to cooking, without unnecessary embellishments, enhances the powerful umami and potential of each ingredient to its fullest.The precision in dehydration and cooking of the game and local seafood delivered directly from hunters is truly extraordinary.The overall structure of the course and the quality of the wine pairings are perfect, providing deep emotional experiences with every bite.This is a supreme establishment representing Kyushu, where one can encounter overwhelming vitality and a unique aesthetic that can only be experienced here.It was a great meal.Review by "Instagram@_1show" Thank you for reading to the end. I appreciate all your likes, follows, and saves for the restaurant. Less

The head chef of Dojin is Mr. Nakajima Dojin. (Official Instagram: @kyoto_doujin) *Reservations are accepted through Shokuoku.Mr. Nakajima, who trained at renowned restaurants like "Mizai" and "Oowata," opened this establishment in 2018.Dojin is a highly sought-after restaurant that has won the "Tabelog Award 2026 Gold," making it a top destination for food enthusiasts across Japan.The restaurant does not rely on flashy presentations or gimmicky creations; instead, it pursues the essence of traditional Japanese cuisine.Thanks to the humble and sincere personality of Chef Nakajima and the warm hospitality of the proprietress, the restaurant is known for its incredibly comfortable atmosphere. The chef is also well-versed in wine.**Menu** *JPY 66,000 (tax included) + wine bottle - Setouchi Abalone and Awaji Yura Sea Urchin with Okra - Sushi with Blue Crab and Fava Beans - Soup with Awaji Island Pike Conger and Awaji Onion - Sashimi: - Sea Bream from Akashi - Kenken Bonito from Wakayama - Aori Squid - Tokushima Nodoguro and Flower Pepper - White Sweet Potato - Kyoto Asparagus and Lake Biwa Sweetfish Tempura - Aomori Flower Pepper and Nagano Murasawa Beef - Grilled Honmirugai and Eggplant - Rice Dishes: - Simmered White Sweet Sea Bream with Plum - Sea Bream with Sesame - Rice with Bonito Flakes and Egg - Boiled Shirasu from Setouchi - Pickles, Junsai Miso Soup~A few thoughts~ The overwhelming size of the Setouchi abalone is hard to convey in photos. Its robust umami flavor perfectly harmonizes with the creamy sweetness of the Yura sea urchin, while the refreshing stickiness of the okra ties everything together beautifully.The luxurious experience of the high-quality fat from the large Nodoguro, combined with the refreshing aroma and flavor of flower pepper, is simply exquisite.The Kyoto asparagus, which is thicker than any I’ve seen before, has none of the typical wateriness found in larger vegetables, showcasing the ingredient's potential to the fullest. The crispy texture of the Lake Biwa sweetfish tempura complements it perfectly, with the sweetfish's unique refreshing bitterness and refined sweetness spreading across the palate, leaving me in awe of the chef's discerning eye.The rare Nagano Murasawa beef and Aomori flower pepper create a delightful pairing. The rich fat of the Murasawa beef is gently enveloped by the vivid and delicate aroma of the flower pepper, maximizing the meat's umami while keeping the aftertaste surprisingly light, showcasing the chef's exceptional skill.To finish, the freshly cooked rice from the hagama pot was so delicious that I had about five servings. The boiled shirasu from Setouchi was astonishingly moist and fluffy, bursting with concentrated ocean flavor with every bite.I usually don’t ask about the origins of the ingredients, but the overwhelming quality prompted me to inquire with the chef and proprietress about various details. It was a wonderful restaurant that sparked my curiosity about the ingredients.I was consistently amazed by the extraordinary ingredients and the chef's exceptional techniques. Despite the robust umami, the aftertaste was surprisingly light, making it easy to finish a bottle of wine by myself—a perfect pairing. This is truly a unique and exceptional restaurant that I wholeheartedly admire.Review posted by "Instagram@_1show". Thank you for reading to the end. I appreciate all your "likes," "follows," and "saves" for the restaurant. Less

I visited "Ten Zushi Kyomachi" located just a 5-minute walk from Kokura Station.The second-generation chef, Isao Amano, has inherited the techniques of the previous generation.This restaurant is one of Japan's finest, establishing a unique "Kyushu-style" that sets it apart from traditional Edomae sushi.♦︎ A focus on sushi without alcohol ── The interior features a minimalist space with only five counter seats.In line with the philosophy of purely enjoying the taste of sushi, no appetizers or alcohol are served.The course consists solely of tea and sushi.From the very first piece, the menu showcases a unique rhythm, starting with medium fatty tuna.♦︎ Menu items I enjoyed ── - Medium Fatty Tuna - Fatty Tuna - Red Squid - Shrimp - Marinated Mackerel - Simmered Scallop - Fugu (Pufferfish) - Swordfish - Marinated Fish - Kiss Fish - Sea Snail - Isaki (Snapper) - Shrimp Heads - Sea Bream - Simmered Eel - Toro Sea Grapes - Tamagoyaki (Japanese Omelette) - Melon ♦︎ Gentle service and overall impressions ── The standout feature is the unique seasoning that skillfully uses kabosu (a type of citrus) from Oita and salt instead of soy sauce.The finishing touch of citrus dramatically enhances the sweetness, based on meticulous calculations to elevate the umami of the ingredients.Although there is no alcohol, the chef's gentle demeanor and thoughtful attention create a welcoming atmosphere.The restaurant offers a pleasant experience filled with tension yet comfort.With each piece being a perfected specialty, the satisfaction level for the price is extremely high.This establishment has built a unique culture and attracts people from around the world solely based on its skill.I will definitely return. Less

The owner of Akasaka Raimon is Akihiro Takahashi. (Instagram: @akasakaraimon) *New reservations are not accepted.Together with his wife, they manage and operate Akasaka Raimon as a couple.After moving to Tokyo from Iwate Prefecture, he happened to call a job listing that was close to his home, which turned out to be the famous yakiniku restaurant "Sumiyaki Kinryuzan" in Shirokane-Takanawa. He started working there without knowing the restaurant's reputation and trained there for many years.During his training, he married the owner's daughter and opened "Akasaka Raimon" in 2018 as an independent venture.At the beginning, he started with a small 10-tatami mat space as a "lunch specialty store for tongue stew," using high-quality tongue that was leftover from Kinryuzan. Later, the evening yakiniku service quickly gained popularity through word of mouth and social media, leading to its current status as a highly sought-after restaurant.**Menu** - Salted Tongue - Salted Outside Skirt - Liver - Asparagus - Chateaubriand - Knuckle Main Muscle - Loin - Sauce Tongue - Premium Tripe - Cold Noodles - Melon **A few thoughts:** The salted tongue is visually stunning with its cross-section, offering a unique crispness and juiciness that is unparalleled.The liver has no unpleasant odor, showcasing a fresh quality with a delightful sweetness that melts in your mouth.Even the cuts with marbling are surprisingly light, leaving behind only a clean sweetness as they dissolve.The cold noodles at the end were also very satisfying. I definitely want to visit again. Less

A visit to Kataori, a prestigious restaurant in Kanazawa, known for its exclusive reservation system and difficulty in securing a table.Chef Kataori has built an extraordinary trust with local producers and fishermen, showcasing the charm of Hokuriku ingredients to their fullest potential.Consistently awarded GOLD at the Tabelog Awards, this top-tier establishment attracts food enthusiasts from all over the country to Kanazawa for a seat at the table.In a beautifully minimalist space stripped of unnecessary embellishments, I enjoyed a supreme course crafted by Chef Kataori.━━━━━━━━━━━━━━━━━━━━━━━━━━【 Today's Course 】Omakase Course JPY 47,553 (subject to seasonal changes)* Yomogi Tofu* Sea Bream and Somen Soup* Sashimi (Aori Ika, Yumekasago, Horse Mackerel)* Fried White Shrimp and Charcoal-Grilled Manganji Pepper* Grilled Nodoguro and Tempura of Momijigasa* Hand-formed Sushi* Seasonal Sea Bream with Tataki Warabi and Flower Myoga* Soft-Shelled Turtle Soup* Hairy Crab and Sea Urchin Vinegared Dish* Iwaki Oysters from Chirihama* Rice Dish* New Ginger Warabi Mochi━━━━━━━━━━━━━━━━━━━━━━━━━━【 A Few Thoughts on the Dishes I Tried 】♦︎ Sea Bream and Somen Soup This is the essence of Kataori. The dashi, meticulously crafted from kombu, bonito, and even the water, is astonishingly clear yet deeply flavorful. The delicate umami of the sea bream harmonizes perfectly with the somen, enveloping you in a gentle aftertaste.♦︎ Iwaki Oysters from Chirihama These are the peak seasonal delicacies from the local area. The moment they enter your mouth, the rich, creamy essence of the sea milk unfolds, accompanied by an overwhelming mineral quality without any off-flavors. Each bite bursts with deep flavors, truly expressing the richness of the Hokuriku sea.♦︎ Grilled Nodoguro and Tempura of Momijigasa The exquisite Nodoguro is cooked slowly, resulting in a beautifully crispy skin and an astonishingly juicy flesh that highlights the sweetness of the fat. The slightly bitter tempura of Momijigasa provides a pleasant accent, creating a wonderful contrast in flavors.━━━━━━━━━━━━━━━━━━━━━━━━━━【 Overall Review 】 Chef Kataori possesses an insatiable curiosity for ingredients and a sincere attitude, which is reflected in his dishes. Rather than relying on flashy presentations or expensive ingredients, he embodies the aesthetic of subtraction and the overwhelming skill of a craftsman, allowing the "life" of the ingredients to shine. This is the pinnacle of Japanese cuisine, offering an unparalleled experience of the seasons of Hokuriku through all five senses.Thank you for reading to the end, from the reviewer "Instagram@_1show." I appreciate all your likes, follows, and saves of this restaurant. Less