Foodle

Classic, beautiful French food at Droit in Kyoto. Until very recently, chef worked entirely alone. A small, spare, elegant space reflects the simplicity and focus of the dishes. His mastery of sauces really elevate the ingredients, and the pigeon was one of the best I’ve ever eaten, anywhere. Strongly recommended. Thank you @droit_kyoto. Less

Such a pleasure to experience the brand new @restaurant_sower in Shiga prefecture. Situated on the expansive grounds of a hotel beside Lake Biwa, they have access to incredible natural product from the lake and surroundings, as well as nearby mountains and ocean.

Chef @coleman__griffin and team bring a wide range of experience in some of the world’s most notable restaurants. The space makes good use of natural textures, local ceramics, and borrowed scenery out of broad windows.

For a restaurant only open three days, the level of precision in cooking and service was admirable. Wine parings were thoughtful, balanced, largely natural/low-intervention, and included a few locally made saké as well.

A very solid menu across the board. Everything was quite enjoyable, and the flavors and pace were nicely balanced. I particularly enjoyed the venison with pickled strawberries and a spicy sauce that was quite addictive, the yuba dish, the grilled cabbage, and the okayu at the end.

I’m really excited to see how they evolve, and look forward to returning as the seasons change. Definitely worth the trip. Less

It’s been amazing to watch the evolution of Kirakutei. From a high end but still casual restaurant quite a way out of central Tokyo, to a refined kappo experience in the heart of Ginza. Chef keeps pushing, trying new things, and isn’t afraid to let go of past favorites.

As part of their recent move, they’ve renamed the restaurant to Ginza Komon (銀座鼓門), signaling a more dramatic shift from their past. The new space is absolutely gorgeous, and the quality really shines through.

They’re also quite particular about saké and wine, and you’ll find an excellent selection of both. Less

Tempura Naruse, Shizuoka

By any standard, one of the world’s greatest restaurants. An obsession with pristine local ingredients shows through the impeccable technique. Every detail is considered from the moment you arrive. The confidence with which chef works is astounding. No garnish, no wasted movements, no extraneous anything. The absolute distillation of deliciousness.

As my friend yesterday said after his first visit — “Now I have to rethink everything I knew about tempura.” Less