Foodle

I revisited the legendary restaurant "Kinryusan" in Shirokane-Takanawa. Starting with the beautifully presented Special Tongue, I enjoyed the thick Chateaubriand, which was grilled over charcoal to lock in its rich flavors, and the glossy, fresh liver—everything was of astonishing quality. The secret, rich sauce combined with the overflowing juices of the Wagyu created a blissful moment that washed over me like waves. Even the final dish, the watermelon cold noodles, was perfect, leaving me in awe throughout this pinnacle of Yakiniku. Less

Yakitori TaniguchiThis is truly a renowned yakitori restaurant where you don’t need to say much—just tasting it speaks for itself.Even just looking at the photos, you can sense the overwhelming potential of Takasaka chicken. The way Mr. Taniguchi prepares it brings out its charm to the fullest, with exceptional grilling, aroma, and lingering flavors.Despite being a famous establishment, it has a relaxed atmosphere that adds to its appeal. Mr. Taniguchi's brightness and warmth permeate the entire restaurant, creating a comfortable environment that feels more inviting than tense.The portions of chicken are generous, providing a high level of satisfaction with each bite. The richness of flavor is evident from the yellowish fat, and the robust taste of the chicken expands with every chew.The white liver, in particular, is outstanding. The moment it enters your mouth, its smooth texture and rich flavor burst forth, making you want to savor the lingering taste.Not only is the quality of the yakitori remarkable, but the comfort, the personality of the owner, and the overall ambiance leave a lasting impression.This is a place I want to visit regularly. Less

I found the food to be even more delicious than the last time I visited. However, it feels like this restaurant focuses on serving what they want to offer rather than what customers might find delicious. I get the impression that the clientele consists of people who enjoy exploring ramen on their own. That said, the tonkatsu is truly delicious. Not only the tonkatsu, but also the pickles, rice, and miso soup were all excellent. I hope they can provide their dishes to even more people in the future. Less

I visited this restaurant on a weekday during a business trip. I arrived about 10 minutes before the 11:30 opening and was first in line. However, shortly after, around six more groups followed, and by the time the doors opened, the waiting area was full.For lunch, they offered an appealing lineup including a sashimi set meal featuring fresh fish, a fish set meal with kabuto-yaki (grilled fish head) as the main dish, and a fried food set meal. I decided to try the fish set meal with kabuto-yaki. The ingredients for the kabuto-yaki were not your usual fare; they included suji-ara, toki-shiraz, and menuke, which is quite impressive for a lunch menu. This time, I chose to have the menuke. It was thick and rich in flavor, almost like eating chicken in terms of texture. The menuke was delicious, and it even came with a side of horse mackerel sashimi, making it a perfect meal. I would love to visit again for dinner. Less

This year marks the closing of the restaurant... I still can’t believe it and feel like it’s a prank.There are still a few months left until the closure, but I had to express my feelings.As the name "Nabeno-Ism" suggests, Chef Watanabe has created a unique French cuisine that combines his experiences, learnings, and respect for the many renowned restaurants and chefs he has encountered along the way.While there are dishes that incorporate cilantro and spices, it would be too sad to simply label them as "ethnic" or "curry." In France, there is a rich culinary culture that uses herbs and spices, deeply rooted in the history and culture of each region. I, too, was one who didn’t know much about this until I tasted the dishes here.After enjoying the food, I started exploring French cuisine on Instagram, and I was constantly surprised by how my preconceived notions were challenged.I believe there is still a common perception among Japanese people about what French cuisine should be, but Nabeno-Ism has shattered that barrier.I vividly remember Chef mentioning, "I hope you can enjoy it as if it were a dish from some ‘Nabeno-Ism region’ in France.”Respecting the traditions and cultures of various regions in France while blending in Japanese culinary elements and adding new ideas—this commitment to never compromising on seasonal flavors is what I have come to understand as Chef Watanabe’s "ism."Experiencing the essence of various regional dishes in Asakusa, as if traveling through France, has truly been a special experience.Moreover, the wine pairings that accompany each dish are exceptional! The harmony created between the food and wine has left us in awe every time we dined.I have been a patron for 10 years.Although it’s sad to see it close, I dream of enjoying Chef’s cuisine again somewhere in the future...I will cherish the remaining meals I have left.Thank you, Chef Watanabe, and all the staff. Nabeno-Ism will live on forever! Less

ラーメン / Ramen / Menya Hero — Komagome, Tokyo

Jiro style ramen uses well-emulsified tonkotsu-shoyu soup and pork fat. House-made thick-cut noodles (350g for regular size) contain the customary Oshon brand flour. Topped with pork chashu, cabbage, bean sprouts, garlic and quail egg.

The master previously worked as an assistant at Ramen Jiro Sakuradai. If customers are waiting, seating time may be limited to roughly 15 minutes from when the ramen is served. Photos other than ramen (and the ticket machine) are not allowed. After ramen is served, please refrain from using your phone. After eating, put your dishes up and wipe the counter down for the next customer. Do not leave used tissues or masks in the bowl, throw them in the trash. Eight seats. Open since June 5th, 2022 @menya_hero Less

Yanagiya is one of the most famous game meat restaurants in Gifu Prefecture.While winter is very popular, I personally love Yanagiya in the summer as well.Here’s the menu:【Appetizers】・Wasabi leaves pickled in soy sauce・Seasoned wild greens with sesame・Melon with a twist・Sweet vinegar radish・Bamboo shoots・Garlic chives pickled in soy sauce・Bee larvae【Grilled】・Gujo sweetfish・Mountain trout【Tempura】・New potatoes with aonori・Sweetfish・Bamboo shoots・Shallots・Myoga mushrooms・Quail fried in tataki style・Venison fried in tataki style・Wild boar meatballs【Sashimi】・Pheasant tataki【Charcoal Grilled】・Bamboo shoots・Venison tenderloin・Pheasant breast and thigh・Venison loin【Side Dish】・Spinach and bracken・Pheasant skin with ponzu【Eel】・Grilled eel・Kabayaki eel・Rice【Final Dish】・Pheasant rice・Shijimi clam red miso soup・Pickles【Dessert】・Warabi mochiThe eel enjoyed after eating fish and meat is divine.I was also very satisfied with the grilled eel this time.Additionally, I felt that they are still trying new things with the pheasant offerings.I will definitely visit again. It was a great meal! Less