Foodle

I visited the renowned Sushi Sanshin in Osaka for the first time, and it was an incredibly memorable experience. Chef Yoshitaka Ishibuchi is widely recognized as one of Osaka's top sushi artisans, yet he is remarkably down-to-earth and approachable. He warmly engages with each customer, creating a relaxed atmosphere throughout the restaurant, allowing everyone to focus on the sushi itself without any pretense. I truly understood why many regulars highly value the "comfort" of this place.The charm of Sushi Sanshin lies in its dedication to traditional Edomae sushi while showcasing Chef Ishibuchi's unique creativity. Each piece is meticulously crafted, with careful consideration of not only the ingredients' natural flavors but also the interplay of aromas, textures, and tastes. The standout for me was the sea urchin nigiri. The rice was mixed with finely chopped nori, beautifully harmonizing the rich sweetness of the sea urchin with the fragrance of the nori, creating a depth of flavor that sets it apart from typical sea urchin nigiri. This kind of innovative creativity backed by solid technique is what makes Sushi Sanshin so highly regarded.The quality of the ingredients, the perfection of the sushi, and the level of service all reflect Chef Ishibuchi's meticulous attention to detail and sincere approach. Sushi Sanshin is not merely about pursuing extravagance or flashiness; it achieves a remarkable balance between tradition and innovation. Each piece resonates with the spirit of Edomae sushi while highlighting Chef Ishibuchi's individuality, making it a truly wonderful place that I wholeheartedly wish to revisit. Less

At first glance, @elkano_jatetxea Elkano seems almost disarmingly simple. A family-run restaurant overlooking the harbour in the Basque fishing town of Getaria. Yet chefs and food lovers travel from every corner of the globe to experience what many consider the finest grilled turbot in the world.

The fish is cooked over open coals using techniques refined over generations. One of Elkano’s signature touches is its famous Agua de Lourdes – a closely guarded emulsion used to baste the fish as it grills before combining with its natural gelatin and juices to create an extraordinary sauce.

But perhaps the greatest compliment the kitchen can pay the fish is not using it at all.

In late spring, particularly during May, wild turbot have spent weeks feasting on the Cantabrian anchovy run. The flesh becomes so rich and naturally flavourful that the fish barely needs any intervention. Nature has already done the hard work.

What makes Elkano truly unforgettable, though, is Aitor Arregi’s presentation at the table.

His understanding of the anatomy of a turbot is unlike anything I’ve witnessed before. Every section is explained, every texture highlighted and every morsel treated with the respect it deserves. He’ll carefully crack open the tiniest bones in the head to reveal minute pockets of gelatin and flesh that most chefs would never think to serve, each one packed with incredible flavour.

Then comes one final piece of theatre. Borrowing your iPhone, he’ll shine the torch through the fish’s crystalline lens, revealing the growth rings that allow him to estimate its age. It’s a simple demonstration, but one that perfectly sums up Elkano. Every fish has a story, and Aitor knows how to read it.

This isn’t a restaurant built on elaborate techniques or unnecessary theatrics. It’s built on an extraordinary understanding of one ingredient, and a lifetime dedicated to perfecting it.
.
Michelin - ⭐️
La Liste - 97.00
OAD - 4 (Casual list)
Worlds 50 Best - 24 (2025)
Best Chef Awards - 🔪
.
#Elkano #Getaria #BasqueCountry #Turbot #MichelinStar Less

I had been curious about Kyotenjin Noguchi for a long time, and I finally had the opportunity to visit.With each dish, I could feel the beauty of the rich dashi broth. The delicate flavors enhanced the ingredients, and with each sip of Japanese sake, I felt my heart relax.The seasonal ingredients were all memorable, allowing me to enjoy the meal without getting bored until the very end.Although I had heard that the portions were generous, delicious food has a way of creating a separate appetite. Before I knew it, I had finished everything.The carefully prepared dishes and drinks in a tranquil setting made me truly appreciate why this place is so popular, with every bite reinforcing that feeling.Since it’s not easy to visit this restaurant often, the lingering aftertaste of the experience was a treat in itself. Thank you for this wonderful opportunity.It was a great meal. Less

Antica Osteria del Mirasole is one of Italy’s benchmark traditional trattorias—not because it modernizes Emilian cooking, but because it takes ostensibly simple, old-fashioned food exceptionally seriously.

Background & philosophy

Franco Cimini founded Mirasole in 1989, aged just 22, deliberately recreating the atmosphere of an older local osteria that had existed around the Second World War. Over the decades he filled the rooms with old paintings, utensils and objects, while the large stone fireplace became both the visual and culinary heart of the restaurant. His wife Anna Caretti subsequently became central to the operation, particularly through the family agricultural business and dairy that supply ingredients to the restaurant.

Cimini’s philosophy is unusually uncompromising: great ingredients should taste recognizably of themselves rather than being transformed through elaborate technique. The result is food that looks rustic but is actually highly controlled. Offal, old cows, poultry, lard, cream, butter and live-fire cooking aren’t nostalgic props—they form the vocabulary of the restaurant.

This has made Mirasole a gastronomic destination in its own right. Gambero Rosso awards it Tre Gamberi, its highest trattoria distinction, while 50 Top Italy named it Italy’s No. 1 trattoria in 2020; it has subsequently remained around the very top of the national rankings. Cimini himself has repeatedly been recognized as one of Italy’s leading osti.

The food

The signature dish is almost certainly the tortellini alla panna d’affioramento Mirasole. This is precisely the sort of dish that explains Cimini. In Bologna, serving tortellini with cream rather than broth can be almost provocative. But Mirasole uses panna d’affioramento, the exceptionally rich cream naturally separated during the production of Parmigiano Reggiano. The dairy connection is particularly important: the menu explicitly describes the pasta section as an homage to Caseificio Sant’Angelo, “our dairy.”

Another defining dish is tagliatelle all’antico ragù di cortile, made using chicken giblets. It reflects the traditional farmyard principle of using the whole animal rather than treating offal as something exotic. La Cucina Italiana describes this ragù as one of Mirasole’s legendary dishes.

Then comes the fire. Old-cow neck and ribs, pork, lamb, veal, sausage, marrow and liver are cooked over wood embers. The fireplace is sufficiently fundamental that the Accademia Italiana della Cucina calls the fire at the centre of the dining room the restaurant’s “gastronomic soul.”

The current menu is wonderfully unfashionable: rabbit-liver-stuffed onion, chicken-liver crostini, snails, calf marrow, brains with fried zucchini, sautéed veal kidney, sheep leg on the spit and pork liver wrapped in caul fat sit alongside mortadella, culatello, tortellini and Bolognese cotoletta.

Dining experience

The surroundings reinforce the cooking. Rather than a polished Michelin-style dining room, Mirasole presents itself as an idealized old Emilian osteria: timber, accumulated objects, warm lighting and the smell and sight of the wood fire.

That informality shouldn’t be mistaken for casual cooking. Reviews repeatedly emphasize the quality of the raw materials, generosity, warmth of service and extraordinary precision underneath apparently simple dishes. Current customer feedback is similarly strong: roughly 4.5/5 from more than 1,000 reviews, with recurring praise for the ingredients, atmosphere and friendly service.

Assessment

What makes Mirasole particularly interesting is that it represents almost the opposite trajectory from contemporary fine dining.

There is little interest in tweezered presentation, novelty for its own sake or lengthy explanations. Instead, Cimini asks whether tortellini, cream, chicken giblets, mortadella, old beef or a piece of pork cooked over wood can be made so good that no reinvention is necessary.

That makes it more than a traditional Bolognese restaurant. It is essentially an argument for the continuing relevance of the osteria itself.

For your dinner, the dishes you actually ate are the one element I cannot responsibly reconstruct from the restaurant’s menu alone. If you send the photos/menu from 21 August, I can add the second part of the project brief: a dish-by-dish review of your actual meal, including presentation, texture, ingredients, technique and an overall assessment. Less

口福ノ美味イ鶏⁣
梅田⁣
炭火焼鳥が自慢のひと手間光る創作料理のお店⁣
トップは竹炭色づく漆黒炒飯の上に卵が鎮座⁣
ひと口毎に鶏の旨みと葫の香ばしいコクが最高⁣
インパクトに引けとらない味で必食すべき逸品⁣
一羽から一本しか取れない希少部位ちょうちん⁣
濃厚な黄身を房ごと頬張るまさに贅沢な一本⁣
プチッと弾ける濃厚な黄身が脳内と口内を占領⁣
鶏のたたきユッケや肝造りには朝引き鶏を使用⁣
甘みあり新鮮だからこそ味わえる生ものも充実⁣
つくねは中がホクホク卵を潜らせ美味しさ倍増⁣
タルタルが相性抜群の珍しい白いチキン南蛮は⁣
衣がふわっ黒酢のまろやかな酸味が後引く旨さ⁣
つい手が止まらん野菜スティックのお通しも👍⁣
焼鳥1本210円～しかと炭火の香り纏う本格派⁣
希少部位やブランド玉子鶏の出汁にも妥協無し⁣
店名通り美味しい鶏料理に囲まれた口福な時間⁣
国産鶏を熟知.最高の一皿へと昇華させる実力店⁣
火入れも塩加減も絶妙な男性陣が切り盛り⁣
20260802⁣
⁣
⁣
🐓本日のメニュー🐓⁣
・つくね蘭王 500円⁣
・焼鳥210円～⁣
・鶏たたきユッケ 780円⁣
・肝刺し盛り合わせ 780円⁣
・黒酢チキン南蛮 680円⁣
・揚げ出しモッツァレラ 580円⁣
・BLK鶏炒飯 680円⁣
⁣
⁣
@koufuku_umai_tori⁣
⁣
⁣
口福ノ美味イ鶏⁣
大阪市小松原5-5⁣
📞06-6366-9500⁣
営業時間 17:00~23:00（L.O.22:00）⁣
定休日 不定休⁣
⁣
梅田グルメ 六阪グルメ 梅田焼鳥 大阪焼鳥 Less

I took a solo trip for 2 nights and 3 days using the JR East 5-Day Unlimited Adult Holiday Club Pass. On the first day, I visited "Petit Restaurant Bouquet de France" in Aomori City, a place I had been curious about for a while. I made a reservation and enjoyed a JPY 10,000 lunch course.The first amuse-bouche was a playful dish served in a container lined with coffee beans. Inside a light pastry was tuna tartare, topped with delicately shaved cheese. It elevated my mood from the very first bite.Next was the sea urchin flan, featuring a smooth flan paired with jelly and local Shimokita sea urchin. The moment it touched my palate, the rich sweetness and depth of the sea urchin spread, leaving me in awe of its deliciousness.The appetizer of mackerel and green beans was visually striking with its beautiful cross-section. The umami of the lightly cured mackerel combined with the texture of the green beans and the aroma of shiso created a delightful depth when paired with the sauce.The dish of whelk and tomato jelly featured crunchy whelk that paired wonderfully with the acidity and umami of the tomato, beautifully garnished with edible flowers.The stuffed zucchini flower was filled generously with scallops, accompanied by a light cream espuma sauce infused with scallop broth. As the foam dissolved, the flavors elegantly spread across the palate.The abalone risotto was cooked to perfection, astonishingly tender, and when combined with the liver sauce, it offered an indulgent taste.For the fish course, we had the premium fish, hon-ara. The skin was crispy, the flesh was fluffy, and the orange sauce made from crustacean broth complemented it perfectly.The main dish featured the rare horse meat from Goshogawara, cooked to a beautiful rosy hue, allowing me to fully enjoy the moist umami of the red meat. The accompanying local vegetables, such as mini carrots and snap peas, added a lovely sweetness.For dessert, I enjoyed a refreshing dish of muscat grapes, jelly, and mascarpone. The blue borage flowers in the glass dish provided a stunning finish to the meal.I also requested pairings, and they kindly adjusted the aperitif to beer according to my preference, which left a great impression. The five glasses of wine that followed were well-selected to complement each dish, making the dining experience even more enjoyable.On that day, the restaurant happened to be privately reserved, allowing me to savor the dishes in a quiet atmosphere, which felt quite luxurious. The use of seasonal ingredients from Aomori was impressive for a JPY 10,000 lunch course, with surprises continuing until the end. The quality of the dishes, along with the ambiance and service, made me want to return. I look forward to visiting again in a different season. It was a great meal! Less

つけめん / Tsukemen / Ramen Tsukemen Sachika — Chitose-Karasuyama, Tokyo

Tonkotsu-gyokai double soup uses pork bones and chicken combined with multiple types of niboshi (including iriko). Noodles are supplied by Asahiya, toppings feature pork chashu and negi.

Master Fukumori-san previously worked under the Setagaya ramen group and was the shop manager of Chūka Soba Fukumori in Setagaya (now closed) before going independent. Seven seats. Open since March 4th, 2023. Less

I made a reservation and visited on a Saturday afternoon.I ordered the 300g Shabuta Brion Set Meal.It had been a while since I enjoyed a set meal, and I was able to savor the pure deliciousness of the tonkatsu.No matter how many times I eat it, I am always impressed. The meat is tender and sweet. As I get older, fried foods have become harder to enjoy, but this place is in a league of its own. Less

I recently visited Sushi Hashimoto, a Michelin-starred restaurant that carries on the legacy of the top sushi restaurant in Japan, Kakigara-cho Sugita (formerly Miyako Sushi). Among the high-end sushi spots in Tokyo, this place stands out for its attentive staff and the warm hospitality of Mr. Hashimoto. The meal follows a traditional format, starting with appetizers before moving on to nigiri. That day’s appetizers included sashimi, eel with celery rice, and sea bream rolled in seaweed, all of which paired wonderfully with the drinks. The nigiri is prepared in the style of Kakigara-cho Sugita, beginning with kohada (gizzard shad), and the flavorful red rice is universally appealing. I am always impressed by the deliciousness of this rice at their second location, Miyuki. Mr. Hashimoto’s nigiri reflects his gentle personality—firm yet perfectly shaped. The aori ika (squid) and the well-prepared madai (sea bream) with skin were particularly delicious that day. It was significantly better than my last visit, and I definitely want to return soon. ◆ Appetizers ◇ Nigiri ◆ Mozuku Seaweed ◆ Hirame (Flounder) ◆ Hiragai (Surf Clam) ◆ Torigai (Cockle) ◆ Hairy Crab and Asparagus Chawanmushi (Savory Egg Custard) ◆ Katsuo (Bonito) with Straw Fire ◆ Eel with Celery Rice ◆ Saba (Mackerel) Rolled in Seaweed ◆ Ankimo (Monkfish Liver) ◆ Shako (Mantis Shrimp) ◆ Hotaru Ika (Firefly Squid) ◇ Kohada (Gizzard Shad) ◇ Isaki (Snapper) ◇ Chutoro (Medium Fatty Tuna) ◇ Aori Ika (Squid) ◇ Kitakuri (Surf Clam) ◇ Zuke (Marinated Fish) ◇ Otoro (Fatty Tuna) ◇ Aji (Horse Mackerel) ◇ Kuruma Ebi (Tiger Prawn) ◇ Sakura Masu (Cherry Salmon) ◇ Bafun Uni (Sea Urchin) ◆ Dry Gourd ◇ Anago (Sea Eel) ◇ Haruko Tai (Spring Sea Bream) ◇ Madai (Sea Bream) ◇ Akagai (Red Clam) ◇ Kinmedai (Golden Eye Snapper) ◇ Boiled Clam ◇ Himo Kyuu (Cucumber with Seaweed) ◆ Tamago (Egg) ◆ Soup Less