otsumami small plates at Sushi Saito
- [ ] Amazing huge Slab of Ankimo (Monkfish Liver) in a sinful sweet sauce with Yuzu
- [ ] Shirako (Cod Milt) with Green Onions and Ponzu
- [ ] Warm squid with squid eggs
- [ ] Meiji Maguro
- [ ] Fantastic piping hot of the grill Nodoguro
Pinnacle of Tsukemen at Chuka Soba Tomita (pork and seafood tsukemen) Tokusei Tsukemen with thick homemade noodles to dip in the addictive gravy-like broth with some of the best pork chashu ive ever had with a dot of balsamic to dip to change things up.
Delicious textbook Kanto-style Unaju (Unagi rice) cooked to order (which means you have to wait a bit as the eel is only filleted, steamed and grilled when you arrive). They only use Kishu Bincho charcoal, known to be the highest quality charcoal along with their addicting more than 30 years in the making tare sauce and carefully selected Japanese... More
Favorites and some of the best tacos I’ve ever had, thanks to breakfast at @lostacosazules_jp!
* Signature Crispy Pork Carnitas topped with Chicharrón
* THE BEST Chilaquiles: Crispy fried tortilla chips doused with special chicharron, salsa, and cheese.
* Wild and very limited Thick cut Tankaku-gyu beef lengualimited availability)
*... More
Some of the best Mexican ive ever tried! Breakfast at the very charming Los Tacos Azules serving Traditional Mexican using the produce of Japan which expectedly is the perfect combo! @lostacosazules_jp
* Fresh Guacamole with homemade blue corn chips
.* Green beans (from Yoron island) stirfried with homemade chorizo
* Scrambled Eggs Tacos... More
Simply delicious and utterly comforting chicken dishes by Yakitori master @koheionodada and served by @taimei.i in a casual setting in Toranomon Hills. Much easier than getting a reservation at his restaurant Yakitori Eiki which is also phenomenal.
Oyakodon (Chicken and Egg Rice Bowl)
Bomb Karaage
Soboro Don (Ground Chicken... More
Gnarly thick hand-cut noodles for this legit soupless Aburasoba at Men Kurai, mixed with a rich soy sauce-based seasoning and lard-based aroma oil. Thanks for the tip @ramenadventures @adleyzayan!
Crazzzy Melt in your mouth Tajimaguro Wagyu Shabu shabu beef with a broth made by soaking kombu seaweed for 18 hours in fresh alkaline water from the Shirakami Mountains. Served with a citrus ponzu sauce thats been aged for 2-3 months, and my personal favorite...the creamiest sesame sauce made with bonito stock.
-Absolute favorite ‘Ojiya’ Egg Rice... More
Top Shabu Shabu/Sukiyaki restaurant Nikushabuya Subin newly opened in Ginza and specializes in the ultra-rare Tajimaguro breed of top-ranked Kobe beef that melts at around 12 degrees (similar to Tuna), hence Tajimaguro. Run the super friendly @chungsinko
Thanks so much for the epic lunch @abbanapa and @eantonino!... More
One of Tokyo’s most popular soba spots today! @sobaosame! Here, you can taste different kinds of sob made with buckwheat sourced from various regions across Japan, freshly cut by soba master Kenji Osame seeved alongside classic dishes found in traditional soba-ya’s
3 different kinds of soba:
1. Seiro Hot Soba from Narita: This dish... More