あわ ログ

If you want to fully experience spring in Kyoto, you must visit a renowned Japanese restaurant. At Dojin, I enjoyed an impressive course that truly showcased the power of the ingredients. Each dish transformed with the essence of spring, keeping the excitement alive until the very end!I was particularly moved by the Tsukahara bamboo shoots. In the simmered dish, they were paired with abalone and wakame, allowing the natural sweetness and aroma of the bamboo shoots to shine through in the clear broth. Despite being the tender tips, they had no bitterness at all, which was astonishingly refined. Furthermore, when grilled with soy sauce, they took on a delightful smokiness, completely changing my impression of the same ingredient.The white sweet sea bream sushi was also remarkable. Its delicate texture was rich in flavor, and when paired with nori, the sweetness expanded beautifully. The grilled dragon mackerel was a top-class revelation, bursting with fat and umami the moment I bit into it—one of the best mackerels I’ve ever had.The mountain vegetable dishes were outstanding as well, with tempura of koshiabura and tara buds allowing me to fully enjoy the spring bitterness and fragrance. Each plate, including sakura trout tempura and aoshirazu fern wrapped in shinoda, was packed with the essence of the season.The bamboo shoot rice served at the end was simple yet extraordinarily delicious, and I couldn’t stop pairing it with the simmered mackerel and sesame-dressed sea bream. I truly realized how rare it is to find a restaurant that expresses the beauty of spring in Kyoto so exquisitely! Less

I enjoyed the omakase course at Sushi Saitou, a renowned sushi restaurant known as one of Japan's finest. Upon visiting, I understood why it has such a stellar reputation. Every detail, from the ambiance and pacing to the temperature of the sushi, is meticulously calculated, leaving a vivid impression with each piece.The meal began with white shrimp, served with ginger soy sauce, showcasing a delicate sweetness and aroma. The firefly squid could be enjoyed with a vinegar miso dip halfway through, adding a rich umami twist that was quite memorable. The grilled anago (sea eel) had a perfect amount of fat, complemented beautifully by wasabi and a spicy soy sauce.Among the nigiri, the trio of tuna was particularly striking. The marinated akami (lean tuna) was concentrated in flavor and aroma, while the chutoro (medium fatty tuna) had an exquisite balance of fat and acidity. The otoro (fatty tuna) melted in my mouth instantly, providing a satisfying experience all on its own. The texture of the sweet shrimp, the rich fat of the sardine, and the sweetness of the squid all highlighted the individuality of each ingredient.The restaurant exudes a serene atmosphere while remaining comfortable, and the proximity to the chefs adds to the pleasant experience. As I continued to savor each dish, I truly understood why this place is considered so difficult to reserve. Less

I enjoyed a course meal at "Ninshu Rou" in Kyoto, a renowned restaurant selected as a Tabelog Gold establishment! From start to finish, each dish was of exceptional quality, providing a truly special Chinese dining experience.The steamed herbal soup made with black-boned chicken, Kinugasa mushrooms, and jujubes had a deep umami flavor that gently permeated the body. The appetizers showcased a wide variety of ingredients, including jellyfish, quail, carp, pork belly, duck web, and chicken liver chashu, all harmoniously layered in taste.The crystal dumplings, xiaolongbao, and shumai were delicate, offering a satisfying dim sum experience. The flow of luxurious dishes continued with the botan shrimp marinated in Shaoxing wine, shark fin steak, and red snapper soup, all while maintaining a lightness that showcased excellent pacing.The impression remained strong until the end with dishes like whole roasted suckling pig, cheek meat, Peking duck-style skin, hairy crab fried rice, and Shantan noodles. Even the walnut sweet soup was a beautiful finish, making this restaurant truly remarkable. Less

If you love Yakiniku, you must visit the renowned Akasaka restaurant "Raimon." Known as a Tabelog Gold Award winner, this popular spot truly lives up to its high reputation once you experience it for yourself! The interior offers a calm, sophisticated atmosphere, perfect for enjoying a special meal. Each dish of meat served is impressive, leaving you in awe with every plate.- Special Salted Tongue Thick yet surprisingly tender, this signature dish bursts with flavor with every bite.- Salted Liver Completely free of any unpleasant odor, it has a rich and creamy taste that showcases its exceptional freshness.- Grilled Shinshin The deliciousness of the lean meat stands out, enhanced by a toasty aroma from grilling, making it a luxurious treat.- Outside Skirt Juicy and full of meat juices, it strikes a perfect balance between tenderness and robust flavor.- Special Tenderloin and Strip Loin The exquisite sweetness of the fat and delicate texture create an unparalleled Yakiniku experience.Even the final dish, Morioka Cold Noodles, is executed to perfection, ensuring satisfaction throughout the entire course. For anyone searching for a special Yakiniku experience in the Akasaka area, this is undoubtedly a must-visit gem! Less

Nestled in a quiet area of Nishiazabu, "Ao" offers a serene atmosphere that naturally heightens your anticipation for the meal ahead. The course I enjoyed featured carefully selected ingredients from across the country, each dish presenting a clear theme and flow.Here are the standout dishes:- **Sea Bream Consommé** The first dish was a clear broth with an incredibly rich umami flavor, instantly drawing me into the world of the course.- **Chilled Fettuccine with Northern Sea Urchin** The sweetness of the sea urchin combined with the smooth texture of the chilled pasta was exquisite. It appeared simple but was a highly refined dish.- **Grilled Isaki (Striped Jack) with Straw** The balance of the fragrant straw and the rich flavor of the fat was remarkable, making it particularly memorable on this day. The acidity of the vinaigrette sauce added a nice touch.- **Brioche with Red Shrimp and Bisque** The freshly baked brioche paired with the rich bisque created a luxurious flavor. The texture was also delightful.- **Crab Risotto** The essence of crab was concentrated, leaving a wonderful aftertaste that filled my mouth. The portion was just right, providing high satisfaction.The final dish, Chateaubriand from Kamiyama beef, was perfectly cooked, showcasing tenderness and the natural aroma of the meat. The entire course, including dessert, was flawless, maintaining a sense of excitement until the end. With a structure that highlights the ingredients while embodying the essence of "Ao," this is a restaurant I would love to revisit on special occasions. Less

This sushi restaurant in Ginza exudes a sense of elegance while maintaining a relaxed atmosphere that is quite pleasant. The seamless flow from appetizers to sushi creates a beautiful narrative throughout the course. The initial offerings of sea bream and surf clam showcased the ingredients' natural flavors, and the shabu-shabu of kinmedai (red snapper) left a lasting impression with its rich sweetness and harmonious broth.- Stuffed Spear Squid with Sea Urchin A luxurious dish where the rich umami of the sea urchin beautifully complements the creamy texture of the spear squid.- Lean and Fatty Tuna A classic combination that truly demonstrates high quality. The melt-in-your-mouth texture and lingering aroma are exquisite.- Nodoguro Rice Bowl A bowl that appears midway through the course, delivering exceptional satisfaction with its rich, fatty flavor that fills the mouth.- Soft-Boiled Egg with Shako (Mantis Shrimp) An interesting combination of textures and flavors that showcases creativity and leaves a memorable impression.The nigiri, featuring kohada (gizzard shad), sayori (sandfish), and kinmedai, highlights delicate craftsmanship, reflecting meticulous technique rather than just flashiness. Even the final tuna rolls and gourd rolls are executed flawlessly, ensuring a satisfying experience until the end. This is a place I would definitely consider for a sushi outing in Ginza. Less

This restaurant truly embodies the essence of Japanese cuisine, capturing the moment when spring ingredients shine at their best. I was immediately drawn in by the first dish, a rice-steamed Aomori Prefecture spiny crab. The chewy glutinous rice combined with the sweetness of the crab and the saltiness of the caviar created a plate that heralded the arrival of spring.Next, the preparations of the hon-mirugai (Japanese clam) and black abalone showcased the ingredients' strength, with impressive cooking techniques that highlighted their textures and rich flavors.One standout was the grilled bamboo shoot from Tsukahara, Kyoto. The presentation of peeling the skin after grilling it over charcoal was remarkable, and the bamboo shoot itself was astonishingly juicy. Its crisp, light texture and dense sweetness made it a truly exceptional experience that is hard to find elsewhere.The Sanriku black abalone shabu-shabu was delightful, with the umami of the abalone melding into the kombu broth, enhanced further by the addition of wakame. The final shabu-shabu of Sendai beef and bamboo shoot featured a refined fat from the beef and a tingling sensation from the flower pepper, leaving no room for disappointment until the very end.To conclude, the rice dish was a luxurious bowl combining soy-marinated salmon roe, fresh karasumi (dried mullet roe), seaweed, and chirimen sansho (dried young sardines with Japanese pepper). The sweetness of the white rice stood out, making it so delicious that I found myself wanting a second helping. The strong broth of the clam red miso soup and the delicate sweetness were perfectly executed, making this a one-of-a-kind Japanese restaurant that delights the senses with the seasons. Less

At Shimazu in Shirokane, you can fully enjoy the Omakase course, from appetizers to sushi and even extras. The meal begins with Aomori mozuku seaweed and Akita wakame, followed by Goto's kurobuta shabu-shabu, Yokosuka octopus, and Otaru's male shako, showcasing the origins of each ingredient and building anticipation.Steamed AbaloneThe abalone from Shirahama, Wakayama, is impressive with its rich liver sauce. The satisfaction of this dish is heightened by mixing the leftover sauce with freshly cut sushi rice, making it a standout item.Fried ManagatsuoThis luxurious dish features Managatsuo from Imabari wrapped in the finest seaweed from Saga Ariake. The combination of its savory aroma and umami flavor was remarkable.NigiriThe course continues with nigiri featuring Ishikawa's ara, Ehime's shima-aji, Kagoshima's sumi-ika, and Muroran's toki-shiraz. Each piece highlights the unique characteristics of the fish. The standout was the tuna sourced from Yamakou, weighing 140 kg from Shiogama, which included medium fatty tuna, marinated red meat, and melt-in-your-mouth fatty tuna. The additional striped shrimp with kombu, red clam, and sardine left a lasting impression, making this a flawless course. Highly recommended for a special sushi experience in Shirokane! Less