Foodle

We went as a group of five. First, we had fresh sashimi made from morning-harvested bamboo shoots topped with premium black-haired Wagyu yukke and plenty of caviar, along with fragrant flower pepper. The bamboo shoots had no bitterness or astringency even without boiling, and I was amazed at how delicious bamboo shoot sashimi could be. The yukke was rich with quality fat, perfectly complemented by the mild saltiness of the caviar, making it incredibly tasty. The flower pepper added a refreshing acidity and spiciness that was just right. The sea urchin from Awaji Island was firm enough to pick up with chopsticks, and since it was free from any alum, there was no unpleasant smell at all. The rich umami of the sea urchin paired wonderfully with the flower pepper and jelly ponzu. I enjoyed the red meat sashimi with wasabi soy sauce. The fat melted in my mouth, creating an irresistible flavor. The tongue sashimi was enjoyed with salt, perfectly aged with a gentle sweetness. The bamboo shoot sunomono was made from delicious bamboo shoots, and the texture was delightful. The strip loin was grilled to perfection, with the sauce and fat creating an exquisite taste. I found myself craving white rice. Now, it’s time for the shabu-shabu with Tsuki no Wa Kuma (Moon Ring Bear). This was my first time experiencing such beautifully marbled bear meat. The hot pot contained bamboo shoots, onions, and plenty of flower pepper. It was ready to eat in just a few seconds. I first tried just the fat. This isn’t just fat; it should be called white meat. It’s not fat, but a lump of sweetness and umami. I can only say it was incredibly delicious… When I combined the ample flower pepper with the white and red meat in my mouth, there are no words to describe it… Before I knew it, the other four were silent as well (laughs). After finishing the bear meat, all that came out of our mouths were sighs and words of how delicious it was. The additional black-haired Wagyu shabu-shabu was also outstandingly delicious, but after the bear meat, the beef had a slight gamey taste that highlighted the bear meat's exquisite flavor. The final rice porridge was infused with the deliciousness of the bear meat's white meat, and I felt like I could eat it endlessly. It was the best! Less

I prepared myself for a wait on a weekday morning, but I was the first in line about 50 minutes before opening. I was grateful to be able to wait in the air-conditioned waiting room.I ordered a half portion of tamagoyaki (Japanese omelette) and a dry Japanese sake called Kido. The sake was served in a well-chilled vessel, and I received one go (180ml). It seemed there was no appetizer, so I added some tofu, which could be served quickly while waiting for the time-consuming tamagoyaki to be ready.The tofu topped with homemade yuba (tofu skin) was rich in the sweetness and flavor of soybeans. The accompanying soy sauce was slightly sweet and delicious, making it a perfect match for the sake.The highly praised tamagoyaki was fluffy and delicious, with dashi (broth) oozing out. It was tasty to eat the tamagoyaki with grated daikon and the special soy sauce, but I realized that the texture of the daikon was a bit coarse compared to the softness of the tamagoyaki, so I tried them separately. The soft tamagoyaki was exquisite.Since I was alone, I ordered a half portion, but next time I will definitely order a full serving.For the soba, I started with the coarsely ground seiro (cold soba). Despite being 100% buckwheat, the long strands were a testament to the skill of the soba maker. It was delicious, but I personally prefer a bit more chewiness. I’m not used to the strong soy sauce flavor of the Edo-style soba broth found in many Tokyo restaurants, but this one had a nice dashi flavor.The soba-yu (soba water) was milky and easy to drink, not like a thick potage. For my second serving, I had the hot mori seiro. The soba dipping sauce was sweeter and saltier than the previous one, and I enjoyed dipping the boiled soba into the well-beaten egg. It was delicious.To prevent the soba from becoming soggy, they must have used thicker noodles. Drinking the soba-yu with the egg broth was truly delightful and satisfying.After the meal, I had hojicha (roasted green tea). While it smelled like hojicha, it had a floral aroma reminiscent of black tea that spread in my mouth, making it a satisfying first experience with hojicha.While I personally find soba from Yamagata and Nagano, as well as weekend soba shops in Miyagi, to be tastier when focusing solely on the soba, considering the enjoyment of the appetizers, the serving style, and the atmosphere of the restaurant, I can understand the high ratings and prices. Less

This is my 9th regular visit. This time, I went to Sushi Dokoro Yamato in Tsukiji before their relocation to Hachobori on July 9th.Although they didn’t have kohada (gizzard shad) this time, the offerings were more satisfying than my last visit.The squid was excellent again. The homemade XO sauce paired perfectly with the Japanese sake, making for a delightful experience.The sushi was consistently good. I think it would be even better if the temperature matched the type of fish.After the move to Hachobori, the start time for the second seating will change from 19:30 to 19:45.Next time, I’ll visit Hachobori. It was a great meal! Less

白美卵まぜ SOBA / Hakubi Tamago Maze Soba / Mugi to Olive — Ginza, Tokyo

Rich egg mazesoba consists of noodles tossed with tare sauce and topped with a white egg yolk. The noodles are developed jointly with the Kyoto based Menya Teigaku. Other toppings include pork chashu, negi, pickles, fried tofu, fish cake, mitsuba and nori. Parmesan cheese can be added as a free condiment. The standard ramen menu features bowls containing a shoyu triple soup of chicken, niboshi and hamaguri clams.

The name 'Mugi to Olive' refers to wheat and olive oil. When the shop first opened they encouraged customers to add olive oil to your ramen midway through your bowl. A second branch is located in Kanda, 15 seats at the Ginza flagship. Open since February 2014, renewal opening on May 27th, 2023. @mugiolive Less

This street-level restaurant is located at the entrance of Shimonaga-cho from Senbon-dori.It has a history of over 300 years as a long-established establishment.Originally, Senbon-dori was the central avenue of Kyoto, known as Suzakudori, making this area the original downtown.The menu is simple, featuring appetizers, hot pot, and zosui (rice soup).While the hot pot typically comes in two servings, you can request as many refills as you like.When you add super hot sake to the hot pot, it completely masks the smell of the soft-shelled turtle, allowing you to fully enjoy its exquisite flavor. Less

Located just a 4-minute walk from Yakuin Station on the Nishitetsu Tenjin Omuta Line, I visited Akama Chaya Asago in the quiet Shirogane area.This restaurant is one of Fukuoka's top soba establishments, recognized by Tabelog's Top 100 and Michelin's Bib Gourmand.They offer a unique style that thoroughly explores the potential of soba, featuring traditional Sarashina soba and Ju-wari soba, recreated from Edo period literature.♦︎ A Relaxing Counter Space Immersed in the Chef's Unique World ── Upon opening the door to this hidden gem with no sign, I found a serene space with only counter seating.The chef, a significant feature of the restaurant, possesses deep knowledge and explains the history of soba and its traditional ways of eating in a distinctive manner.Unlike typical soba shops, the atmosphere here caters to enthusiasts, allowing guests to enjoy both the dishes and the chef's insights as they follow his omakase flow.♦︎ Menu Item I Tried ── 【Ebi Tempura】♦︎ A Beautiful Harmony of Crispy, High-Quality Batter and Soba ── The "Ebi Tempura" I ordered was beautifully presented, featuring succulent shrimp fried with care by the chef, accompanied by several types of vegetable tempura.The batter was thin and incredibly light, perfectly encapsulating the natural sweetness and delightful texture of the shrimp.Dipping it into a rich, meaty sauce allowed the oil's depth to enhance the delicate aroma of the soba, making it a perfect complement.Even the fragrant soba broth with yuzu served at the end showcased the chef's meticulously calculated balance.While the chef's unique style of service and rules may not suit everyone, the overwhelming passion and quality for soba and tempura are undeniable.This is a one-of-a-kind place where I would prefer to visit when I have time to fully experience the chef's dedication with all my senses, rather than just having a quick bowl.It was a great meal.Review by "Instagram@_1show". Thank you for reading to the end. I appreciate all your likes, follows, and saves for the restaurant. Less

Course: JPY 15,000 (tax included)Alcohol: 4 drinksTotal: JPY 18,500This yakitori restaurant is a 5-minute walk from Yotsuya Sanchome Station. I was invited by a regular customer for my first visit. Photography inside the restaurant is prohibited.The course includes 8 skewers and 5 side dishes. One of the standout features of OHKUSA is the generous portion sizes. The portion of the "thigh meat" was particularly impressive and took me by surprise. Despite the size, it was cooked evenly and remained juicy.Another highlight is the use of various premium chicken brands. While Takasaka chicken is predominant, they also use Kyo-beni jidori, Hinai jidori, and Hakata jidori. They select specific chicken breeds based on the part being served.The quality of the ingredients is high, and the cooking is exquisite. Personally, I prefer a bit more saltiness due to the large portion sizes.It was a great meal.Course Menu:◯ Chicken Breast (Kyo-beni jidori)◯ Liver (Hinai jidori)● Strawberry with Burrata Cheese● Asparagus (Hokkaido)◯ Chicken Breast (Takasaka chicken)◯ Chicken Drumstick (Takasaka chicken)● Amela Tomato (Shizuoka) with Grated Cheese◯ Heart (Takasaka chicken)◯ Thigh Meat (Takasaka chicken)● Gratin from Elf France (Tanaka Farm) with Truffle◯ Coarsely Ground Minced Meat◯ Chicken Wing (Hakata jidori)● Risotto Less