Foodle

I visited Sushi En, a Michelin two-star restaurant in Okayama. We started with octopus and mozuku, and the nigiri was delicious as well.The standout dish was the large abalone, which was incredibly tender and simply the best.The famous inari sushi was just your typical inari, nothing special.They had a great selection of Japanese sake, which was a plus.The total bill, including drinks, came to about JPY 35,000 per person, while the course itself was JPY 28,000. Less

KataoriInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your likes, follows, and saving the restaurant.I revisited Kataori, a Michelin two-star restaurant and recipient of The Tabelog Award 2026 Gold & the prestigious 100 Best Restaurants award, for a private reservation. This establishment reigns at the top of the Tabelog rankings among 900,000 restaurants nationwide.On this day, I had the pleasure of meeting a new apprentice, a charming young boy with a lovely smile. There is no other place that educates its apprentices as thoroughly as this one, and it shows in their work. It truly is exceptional, and the word "outstanding" perfectly describes it.Here are the dishes we enjoyed, along with some thoughts:The cuisine is simple yet maximizes the flavors of the ingredients. The sashimi was incredibly fresh and delicious... a parade of unique and exquisite dishes.- "Genmaicha" (Brown Rice Tea)- "Nasu Somen" A local Kanazawa dish made with purple eggplant (somen eggplant) and snow peas.- "Ichiban Dashi" (First Broth)- "Wakame Soup with Abalone from Suzu and Egg Tofu"- "Sashimi: Isaki, Akai Ika, Koji" Isaki from Nanao, Akai Ika from Himi, and Koji from Shinminato.- "Ayugiri (Sweetfish) Nanban-zuke from Shogawa, Toyama" The delicate balance of acidity and sweetness creates an indescribably delicious flavor.- "Iwakaki (Rock Oysters) from Chirihama, Hakui City, Ishikawa, with Mizuna" The oysters are delicious, and the broth is packed with umami. The crispness of the mizuna is delightful.- "Managatsuo (Japanese Spanish Mackerel) Yuuan-yaki with Fuki (Butterbur) Goma-ae"- "Aji (Horse Mackerel) Stick Sushi with Shiro-uri (White Cucumber) Karamushi"- "Tachiuo (Beltfish) Narutoyaki with Kombu Salt"- "Uzan (Sea Eel) from Fukui" The crispy grilled sea eel pairs perfectly with the subtly sweet vinegar-flavored cucumber.- "New Potatoes" These are fried Kanazawa potatoes that have been passed through a fine sieve. They are filled with butter, creating a classic potato with butter dish. Initially, they taste like traditional Japanese potatoes, but the flavor of the butter gradually enhances the dish, transforming it into a delicious potato with butter.- "Pickles"- "Himi Beef Yawata Roll"- "Miso Soup"- "White Rice"- "Kanazawa Dashi Rice"- "Aji Zuke Don (Marinated Horse Mackerel Rice Bowl)"- "Karasumi Rice (Dried Mullet Roe Rice)"- "Grilled Sweetfish Rice Ball Chazuke"- "Himuro Manju (Steamed Bun)"- "Matcha (Green Tea)"I had a wonderful time and would love to visit again. It was a great meal! Less

I enjoyed large clams prepared in various ways: hot pot, grilled, and tempura. Each method highlighted the rich flavor of the clams, showcasing their unique appeal. Even when grilled, the meat remained plump and juicy!What stood out was the owner's passionate explanation about the different types and characteristics of clams. It was a wonderful opportunity to deepen my understanding of the ingredients, rather than just eating them.The final dishes, zosui (rice porridge) and kishimen (flat udon), were exceptional. The broth infused with the essence of clams was rich and satisfying, making for a fulfilling experience until the very end.While I didn't keep track of the exact bill this time, considering the price range I've seen in reviews, I felt that the quality and experience justified the cost.This restaurant offers a special experience of Kuwana's clam culture. It's no surprise that reservations are hard to come by. Less

There’s always something new at @evviva.nola , where co-chefs are forever trying out new dishes and micro-batch seasonal finds from the market (and I’m here for the mackerel crudo with martinis).

But then the shrimp are in perpetual rotation, and they are always done exactly as I want them to be.

They’re grilled not a moment too long, with a taste of char just on the edge of the shell while the tails keep a fresh pop. Add garlic and lemon, simple, perfect.

The “after” photo shows how much I enjoy them.

This is one from a bunch of top dish picks on my mind now in deep summer — link in my bio has the full read with all of them.

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #nolafood Less

If you’re a fan of Japanese BBQ, @motoishi_newyork is a new spot to keep on your radar.

Originally from Korea, Motoishi recently opened its first New York location in NoMad. The menu centers around premium A5 Miyazaki wagyu and American wagyu, with the team grilling each cut tableside so you can simply sit back and enjoy the experience.

I also like that you can choose how you want to dine. Whether you go with one of their set menus or order à la carte, it’s an easy place to explore a variety of different cuts at your own pace.

Swipe through for a look at what I tried.

📍 7E 30th Street, NYC

#motoishi #yakiniku #wagyu #nomad

Beef tartare with seaweed crisps

Potato sarada (salad)

Choregi salad

Sides

Chawanmushi

Omakase Set

Egg and scallion rice bowl

Soft tofu stew Less

【Raa Menya Shima】Awarded the TABELOG AWARDRanked among the Top 100 Ramen Shops 2025 (5th time)Tabelog Score: 4.02◼️ Today's Order・Special Grape Pepper Ramen JPY 2,250From the very first bite, this bowl transformed my impression of sansho (Japanese pepper). I expected a strong numbing sensation typical of sansho ramen, but instead, the refreshing aroma stood out, reminiscent of a refined Japanese soup garnished with sansho.The broth, based on white soy sauce, was layered with the umami of chicken and seafood, creating an incredibly smooth texture that made me want to drink it all to the last drop.The grape pepper enhanced the flavor of the soup without overpowering it, releasing a vibrant citrus-like aroma with each sip and leaving a pleasant aftertaste. The delicate thin noodles paired beautifully with the broth, delivering both fragrance and flavor in every bite.The chashu (braised pork) was rich in meatiness, and as I continued eating, the sweetness of the fat melded into the soup, deepening the overall taste. This bowl showcased the quality of the ingredients and delicate techniques rather than flashy impact, and even after finishing, the scent of sansho lingered pleasantly in my memory.This is a special bowl that offers a level of refinement akin to Japanese cuisine, something truly unique that is hard to find elsewhere. Less

🇯🇵 Aca 🇯🇵
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1️⃣ Carbs are the highlight — and you can (and should) order more
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The seasonal paella is the star: hotaru ika, kegani, and awabi folded into perfect Spanish rice. Message the restaurant ahead of time to pre-order an extra portion — you’ll thank yourself. Catch the right season and you might unlock their unique Spanish-style porridge, a quiet revelation of Japanese seafood meeting Iberian technique.
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This is how Aca works its magic: pristine Japanese ingredients treated with the soul of Spanish cooking — olive oil, saffron, wood-fired intensity, and that slow, patient rice that absorbs everything. It’s not fusion for the sake of it; it’s two traditions speaking the same language of restraint and flavor.
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2️⃣ The steak session — select both
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The chef presents the beef of the day in their signature steak course. For a modest extra charge, choose both cuts. It’s cooked over a proper wood-fire grill that gives the meat a deep, smoky crust while keeping the inside pure and clean. The beef itself comes from carefully selected farms — the kind of provenance that makes you pause between bites.
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Go hungry. Leave impressed. Aca doesn’t shout; it just quietly shows you what happens when Japanese produce meets Spanish fire.
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1️⃣ 主食才是亮點——而且你應該多點一份
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季節限定的西班牙海鮮飯是全場焦點：螢火魷、毛蟹與鮑魚完美融入西班牙米中。建議提前與餐廳聯繫預先加點一份，事後絕對會感謝自己。若碰上對的季節，還有機會解鎖他們獨特的西班牙風粥品，那是日本海鮮與伊比利亞技法的安靜相遇。
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2️⃣ 牛排環節——小朋友才要選擇

主廚會在招牌牛排環節呈上當日精選牛肉。只需多付一點費用，就能兩種都點。牛排以真正的柴火烤爐烹調，外層帶有深沉煙燻焦香，內裡卻保持純淨多汁。牛肉本身來自精心挑選的牧場，那種產地溯源會讓你在每一口之間忍不住停頓。
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帶著空肚去。帶著驚艷離開。Aca 從不張揚，它只是安靜地展示：當日本食材遇上西班牙的火，會發生什麼事。
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🏢: 1F Mitsui-nigo-kan 2-1-1 Nihonbashi Muromachi, Chuo-ku, Tokyo
⚖️: 50,000 yen
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#omakase#spanish#tokyo#basque#paella Less