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A Michelin 2-Star Japanese RestaurantJune 2026 Japanese Cuisine "Akasaka Kikunoi"✨✨ Yes, Akito's classic dish~ I visit every month. The flavors are comforting.The restaurant opened in 2004 and is a 5-minute walk from Akasaka Station on the Tokyo Metro. The elegant entrance, trees brought from Kyoto, and stone pavement are wonderful. As you pass through the green approach, the entrance to Kikunoi comes into view. Upon entering, Mr. Yamaguchi greets you with a smile. Let’s enjoy the food today.■ June Lunch Kaiseki Course JPY 13,000 (tax and service charge not included) ⚫ First Drink "Shiso Sake" The sake changes every month. Today it’s shiso sake, which has a lovely aroma of shiso.……………………………………………… ⚫ Appetizer "Yose Ume with Ume Jelly" This has been on the menu since last year, but I don’t find it appealing. I wish it would change to something else.……………………………………………… ⚫ Assorted Dishes I love Kikunoi's assorted dishes (//∇//). The presentation is beautiful, and while simple, the quality is high. 1. Tai Ko Rakugan: Yes, yes. This is the finishing touch of Kikunoi! The way the baby octopus is cooked is excellent. The addition of lily root and the aroma of yuzu is a nice accent. 2. Small Eggplant in Jade Broth: Simple but crafted with care. The gentle dashi soaked into the small eggplant is irresistible. 3. Biwa Egg: The yolk of a soft-boiled egg is pickled in miso. It’s creamy in the mouth. A unique finish. 4. Cucumber with Miso: A rare delicacy. The miso is excellent. 5. Hamo Nanban-zuke: The hamo (pike eel) is delicious!! This flavor is unique to Kikunoi. 6. Edamame: The flavor of the edamame beans is delightful. 7. Grilled Sweet Shrimp: Wow, the sweet shrimp has a wonderful umami flavor. It makes you want to drink. 8. New Sweet Potato: The sweet potatoes are cooked to perfection. 9. White Clam with Spicy Vinegar Miso: Yes, this is delicious✨✨. The sliced white clam is tasty. The spicy vinegar miso is spot on.Yes, as always, I enjoy Kikunoi's assorted dishes♪ ……………………………………………… ⚫ Seasonal Side Dish "Natural Tai from Akashi, Striped Jack, and Assorted Garnishes" Presented like a boat floating on a summer river, with ice for a refreshing touch. The sashimi is plump. The striped jack is served with ponzu jelly. Yes, it’s rich and delicious♪ The quality of the natural tai from Akashi is also excellent.……………………………………………… ⚫ Covered Dish "Anago Tofu, Winter Melon, Kinome Sauce, Kinome, and Ice Senbei" The kinome sauce is very unique! The anago tofu is made with den-suke anago, scallops, soy milk, and egg whites, prepared as a true delight. You can really taste the umami of the anago. After eating half, adding the ice senbei creates a refreshing experience. The change in flavor is enjoyable.……………………………………………… ⚫ Grilled Dish "Grilled Sweetfish with Salt and Wasabi Vinegar" Young sweetfish from Lake Biwa. This is a seasonal classic. It’s my first time this year, and everything from the grilling to the salt and fat content is perfect! The wasabi vinegar mixed with watercress and olive oil is unique.……………………………………………… ⚫ Strong Dish "Chilled Mixed Vegetables: Kamo Eggplant, Fried Lotus Root, Aoi Stem, Yuzu Zest, Beef Loin, Snap Peas" The kamo eggplant is coated and served with fried dashi. Each ingredient is cooked with a different seasoning. You can really taste the umami of the vegetables. The fried lotus root has a strong flavor, but it offers a nice change. This year, beef loin has been added, further enhancing the dish.……………………………………………… ⚫ Rice "New Ginger Rice with Mitsuba" Yes, the aroma of ginger is wonderful. Just a hint of ginger’s spiciness. The dashi is just right. It has a gentle flavor. It’s simple yet delightful.……………………………………………… ⚫ Soup "New Onion Puree with Small Onions and Red Manjanji Pepper with Shichimi" A classic puree. The sweetness and umami of the new onion come through well. Adding the manjanji pepper provides a nice accent.……………………………………………… ⚫ Dessert "Black Sugar Ice Cream with Fruit Mizu Dofu" The fruit mizu dofu is luxuriously filled with cherries and strawberries! It’s a simple finish, but the quality is high and it was delicious✨✨■ Service As always, the service is pleasant. Employee training is thorough.■ Pricing I think the cost performance is very good. Considering the location, atmosphere, variety, and taste of the dishes, this price is quite rare.■ Usage Scenarios - When trying authentic Japanese cuisine for the first time (I highly recommend this place if you want to know what Japanese cuisine is!) - Suitable for families, couples, and colleagues. It can be used in various scenarios. The good service makes it a reliable choice.Yes, I’m satisfied (*´ｪ｀*). This season, the "young sweetfish" is delicious✨✨ It was a great meal m(_ _)m□ Rating as of June 2026 Tabelog Rating: 3.87, Number of Reviews: 572 Less

If you're looking for a place to have dinner in Yokohama, this is the spot to choose.The restaurant has a nostalgic Showa-era atmosphere, but both the yakitori and drinks are top-notch.With a wide variety of dishes, even the men will leave fully satisfied.They also offer rare alcoholic beverages.It's simply the best.Even when you eat quickly, the staff is attentive to timing and provides everything at just the right pace. Less

とんかつ かつゆう⁣
京都⁣
塩で食べる絶品とんかつと名物亭主がいる名店⁣
今回はロースかつ膳 180g 1.850円を注文⁣
カツは注文が入ってから一枚一枚丁寧に仕上げ⁣
店主イチオシはこだわりの塩で味わう一枚⁣
衣の香ばしさに続いて肉の甘みと旨みがじわっ⁣
これはソースで隠すのがもったいないと思うも⁣
しっかりソースでも頂くもどっちも最高に旨い⁣
昆布と煮干しの深みが凄いここの味噌汁は過去一⁣
カレーも人気らしく1口くれるまさかのサービス⁣
パン粉にソース、ドレッシングまで全て自家製⁣
とんかつへの並々ならぬ愛情と拘り感じられる⁣
肉そのものの旨みをダイレクトに味わえるお店⁣
元格闘家で拳自慢から始まりなかなかの癖強⁣
サービス精神の塊.気さくなお父さんが切り盛り⁣
このあと灼熱の太秦映画村へ行くも秒で後悔w⁣
アトラクションや盆踊りもあり夕方からお勧め⁣
20260826⁣
⁣
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🐖ロースかつ膳 180g 1.850円🐖⁣
(ご飯、味噌汁付き)⁣
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とんかつ かつゆう⁣
京都市右京区山ノ内山ノ下町20 ⁣
📞075-326-0150⁣
営業時間 11:00～22:00⁣
定休日 月、火曜日 Less

A restaurant that meets all the criteria for a yakitori place I want to visit repeatedly.I used to think yakitori was getting too expensive, but here:The taste is excellent,The service is great,And the cost performance is outstanding.I had the Kawachi duck shabu-shabu course,Including drinks, it was JPY 15,000.I heard they also serve hot pot occasionally.I enjoyed both the noodles and the rice porridge thoroughly.This place truly satisfies! Less

つけ麺 全部入り / Tsukemen Zenbu-iri / Menya Sonidori — Yokkaichi, Mie

Shoyu based soup stock uses Kinso-dori brand chickens from Mie Prefecture and gyokai. House-made noodles contain a blend of Hokkaido and Mie flour. Pork chashu, ajitama, menma, nori, negi and wontons. All ingredients sourced domestically, no msg or chemical additives.

Master Kitahara-san trained at the ramen shops Setagaya (in Tokyo) followed by Menya Eguchi (in Osaka). After 10 years, he opened his own shop. 18 seats. Since November 20th, 2017. @sonidori14 Less

🇻🇳 After the meal, I finally understood why even a three-Michelin-starred chef was so impressed by @chef.vuong ⭐️

The team at CoCo told me that a three-Michelin-starred chef from Copenhagen once flew to Ho Chi Minh City to try his cooking and was so impressed that he even sent Chef Vương a Michelin Guide mascot.

After experiencing it myself, I can honestly say I’m not surprised.

Such a pleasure finally meeting the chef behind CoCo Dining.
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📍@cocodining.sgn - Ho Chi Minh
#orn_bellyjourney #orn_vietnam #orn_finedine #orn_cocodining #orn_michelinstar Less

【Total Payment】1 person: JPY 52,000*Includes 2 alcoholic drinks【Review】This was my second visit. This time, I used the restaurant for a business dinner with a client. The calm atmosphere and consistent quality of the dishes reaffirmed my belief that this is a reliable place for important meetings.The interior has a hidden gem vibe, creating a quiet and comfortable space. The cuisine respects the traditions of classic Japanese cooking while seamlessly incorporating the chef's unique sensibilities and creativity, making it more than just traditional fare.The overall quality of the course was exceptionally high, allowing me to savor each dish from start to finish. I believe this Japanese cuisine satisfies not with flamboyance, but through the accumulated skills and sensibilities of the chef.I personally highly recommend this restaurant and look forward to visiting it seasonally in the future.－－－－－－－－－－－－－－－－－－－－Thank you for always reading my reviews. I would greatly appreciate any "likes," "follows," or "saves" for the restaurant.Camera: RICHO GRⅢxInstagram: xxtaimuxx*Please feel free to follow me on Instagram as well. Less

Ten Zushi Kyomachi BranchInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your likes, follows, and saves of the restaurant.I revisited the Michelin one-star restaurant and Tabelog Award 2026 SILVER winner, "Ten Zushi Kyomachi Branch." It’s always a pleasure to come here.On this day, I had a delightful conversation with Chef Amano.Here’s what I enjoyed on this visit:As expected, the marinated medium fatty tuna and squid are signature nigiri at Ten Zushi—absolutely exquisite. Each piece of nigiri feels like a perfectly crafted dish. Everything was delicious as always.- Marinated Medium Fatty Tuna - Fatty Tuna with Salt - Signature Red Squid - Sweet Shrimp - Clear Soup - Pickled Mackerel - Scallop with Soy Sauce - Flounder Fin - White Sweet Sea Bream - Marinated Medium Fatty Tuna - Kiss Fish - Red Sea Urchin Gunkan from Yamaguchi Prefecture, Shimonoseki - Red Miso Soup with Water Shield - Grilled Turban Shell and Okra - Striped Jack - Sweet Shrimp Heads - Sea Bream with Liver - Eel - Sea Grapes Hand Roll - Egg - Melon I had a wonderful time and would love to visit again. It was a great meal. Less