Foodle

in tokyo, japan (march’24)

was super looking forward to this meal / gathering with the joly kasamoto san brightening the meal and making it a night to remember.

to date, one of the most memorable tempura meals i’ve had in japan. by no means ‘traditional’ with the start of the gorgeous but also tasty hassun, and the off-menu pork and cheese which was one of my favourite pieces of the evening. so happy i came in spring, right in the midst of sansai season. the fukinoto and taranome were so so good, as well as the takenoko tempura. the seasons speciality is ise-ebi, drenched in a special tare which for me was a tad on the salty end. staples like the prawn duo and kisu were also executed well, with the thin, crisp batter and not at all oily. the signature chateaubriand also much exceeded expectation, as a person whos not a huge beef lover, this was so tender but flavourful.

compared to other styles i’ve tried so far, takiya embodies the light and crisp style i enjoy, with the moisture and flavours retained, and remains to be the opposite of cloying. a great meal to remember with great great company, thank you again for the invitation, would love to come back for the food here.

dinner omakase (~¥50,000)
八寸 hassun
車海老 kuruma prawn
車海老の脚 kuruma prawn head
空豆 broad bean
キス kisu
✨蕗の薹 fukinoto
ウニ uni
✨タラの芽 taranome
しらす 桜塩 shirasu with sakura salt
✨たけのこ takenoko
伊勢海老 ise-ebi
桜海老のサラダ sakura ebi salad
✨シャトーブリアン chateaubriand
✨さわら sawara
✨豚チーズ pork and cheese
車海老 kuruma ebi
天丼 tendon
苺とマンゴーゼリー stawberry mango jelly
蕨餅 warabi mochi
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would revisit: yes
introduction-only
price range pp: ¥60,000-¥100,000
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📍麻布十番 たきや
location: 2/f 2-8-6 azabujyuban, tokyo
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#2feastingpigs_tokyo
#2feastingpigs_japan Less

I agree, winter in Seattle can be quite harsh weather and so I decided to take care of my plumbing, sewerage and pipes in the house in advance with the help of a convenient and high-quality service https://bens.plumbing/services/sewer-line-repair/ where I received a full range of services for cleaning and maintenance of the sewerage system. Now my sewerage system is in perfect order and all major and minor defects were eliminated and I can be calm. Less

Was in the mood to go hit up the wine list at @grandlisboahotel and landed on a lovely Chassagne-Montrachet at around 40% below current retail price .

The food hit the mark as well , Chicken with pomelo is a dish I first had here when visiting Macau 9 years ago and i still love it . The chicken skin is fried until it’s bronzed and crisp, the flesh is marinated in pomelo juice and quickly braised . It is jumbled together with in season Thai pomelo and is a lovely savoury, sour , refreshing dish .

Winter melon is hollowed out and filled with chicken broth and seafood , you scrape at the melon with every bite , nourishing and tasty .

Spotted garoupa is stir fried with a punchy XO sauce , the show is almost stolen by the accompanying snap peas , perfectly cooked and bursting with flavour.

The classic white and black sesame pudding rounded out a successful visit . Less

🇯🇵 Tabelog 4.07 🇯🇵 
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Tomidokoro is hands down my favorite spot for sushi quick fix as Sato Taisho’s skills and interpretation of neta are truly unique.
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Sato Taisho sources most of his neta from Nozomi, a subsidiary of Yamayuki Group. With all due respect, his neta might not be the most expensive ones but they truly stood out, especially the hikarimono and traditional netas. The anago nigiri with salt we added was my favourite, elevating the natural flavor of anago.⁣ I was equally impressed by the tsumamis as they were more complicated and well executed when compared to my previous visits. 
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I honestly recommend this sushiya to every sushi-lover. Trust me, if you go for the nigiri only lunch, you’ll be impressed by the cost performance ratio when you receive the bill. ⁣ 
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💴Budget: 15,000 yen⁣⁣⁣⁣ 
🐟 Neta: 8.5 
🍙 Shari: 9⠀⁣⁣⁣⁣⁣⁣ 
🦪 Tsumami: 8.5 
🍹Drinks: 8.5⠀⁣⁣⁣⁣⁣⁣ 
🏢 Vibes: 8.5⁣ 
⚖️ C/P: 10 Less

かいだ屋

高知が誇る行列のできる人気鰻店。


高知県の南国市にある鰻店『かいだ屋』を訪ねます。

高知の養殖鰻の生産量は、かつて全国２位を誇るほど盛んだったとか。その名残で鰻店も少ないくないが、中でもトップクラスの人気を誇るのがここ『かいだ屋』でございます。店舗がある浜改田のエリアは特に養鰻が盛んな場所だったんだとか。屋号もこの場所が由来になっております。

創業は平成元年のことと比較的新しいが、県内外の鰻ファンの心をぐっと掴み、連日行列ができるほどの人気を誇っております。目印は駐車場で空を飛んでいる黄色いセスナ機。その理由はわかりませんが、結果としたインパクトのある歓迎に成功しております。笑

うな重、3900円。

蒸しの工程を経ずに炭火でじっくりと焼き上げる、関西風を採用。表面は、さっくりとした食感と香ばしさが特徴で、中はジューシーさを保つようなふんわりとした仕上げ。タレにも特徴があり、甘さが目立つような印象。鰻にもじっくりと浸透してるので、タレが全体の印象を決めていると言っていい。そのコントラストか、山椒をかけて輪郭を作るとさらにポジティブな印象に。

大変美味しくいただきました。ご馳走様です。

#かいだ屋
#高知
#高知グルメ
#四国グルメ
#グルメ
#食べ歩き
#うなぎ
#百名店
#gourmet Less