Foodle

On my way to Nikko, I visited Otowa Restaurant in Utsunomiya for dinner. This is a place I had wanted to try for a long time, as it is recognized as one of Japan's premier grand maisons.Otowa Restaurant is a renowned establishment in regional gastronomy, built by Chef Kazuki Otowa, the father of the current owners, brothers Gen and So Otowa, who now carry on the family legacy. You can truly feel the depth that comes from being a family-run grand maison.This dinner was one of the best dining experiences I’ve ever had. The quality of the food, the ambiance, the service, the wine, and the overall flow of the meal were all exceptionally high, deserving a perfect score.■ LocationLocated in Utsunomiya City, Tochigi Prefecture. A taxi ride from Utsunomiya Station.Although it’s possible to visit from Tokyo in a day, this restaurant is more of a destination rather than a casual stop.It feels like an understatement to call it a renowned restaurant in a rural area; it’s a grand maison that thrives because of its deep roots in Utsunomiya.■ ReservationI visited for dinner with a reservation made in advance.■ Order DetailsMenu: Relais & Châteaux- Amuse-bouche- Akagai (red clam) with red bell pepper- Seasonal Tochigi vegetables- Lobster- Ezo abalone- White sweet sea bream with couscous- Lamb with grape pepper- Oeuf à la neige- Coffee- Mignardises■ CuisineWhat stood out throughout the meal was how the classic structure of French cuisine was beautifully integrated with Tochigi’s ingredients and seasonal elements.The dishes were visually stunning without being overly theatrical. Every aspect, from the dishware, presentation, aroma, temperature, to the sauce's consistency, was meticulously calculated, resulting in a high level of completion for each plate. The entire course flowed seamlessly, allowing me to enjoy it until the very end.The amuse-bouche already set the tone for the meal. Even this small dish was crafted with attention to detail, naturally heightening my anticipation for the meal to come.The akagai and red bell pepper dish was impressive, with the clam's aroma and the sweetness and acidity of the bell pepper harmonizing beautifully. The elements of the sea and vegetables blended perfectly, creating depth within the lightness.The plate of seasonal Tochigi vegetables showcased the restaurant's character well. The vegetables took center stage, while the sauce and herbs created a three-dimensional structure. Rather than merely displaying local ingredients, they were skillfully completed as a dish, showcasing the chef's talent.The lobster was cooked to perfection, retaining its sweetness and firmness. The sauce was rich yet not overwhelming, beautifully enhancing the lobster's flavor.The Ezo abalone was particularly memorable. Presented in a classic puff pastry style, the combination of the outer crispiness, the abalone's texture, and the sauce's richness was remarkable. The chef's technical skill was evident, yet the balance was such that it didn’t overwhelm the diner.The white sweet sea bream had a delightful crispness on the skin and a moist texture, pairing well with the couscous and sauce. Rather than being a light fish dish, it provided a satisfying experience as we moved into the latter part of the course.The lamb was prepared to highlight the meat's umami while the grape pepper added a light finish. The sauce had depth, and the accompanying potato purée was smooth. The transition from seafood to meat was well-executed, leading to a satisfying conclusion.The dessert, Oeuf à la neige, was a beautiful dish featuring white and pale pink tones. The acidity from the strawberries and sorbet made it easy to enjoy even after the course. It was a dessert that refined the lingering flavors rather than overpowering them with sweetness.The mignardises were also excellent. With macarons, chocolates, refreshing jelly, and baked goods, each was presented differently, showcasing the chef's attention to detail until the very end. They were not just simple sweets but a well-crafted conclusion to the meal.■ WineThe wine selection was outstanding.The white was Pouilly-Fuissé, the rosé was Bandol, and the reds were Gevrey-Chambertin and Morey-Saint-Denis. The layering of the wines with the dishes felt very natural.For the seafood and vegetable dishes, the white and rosé wines complemented the lightness and aroma, while the lamb offered a fun opportunity to compare several Burgundy reds. The way the reds were presented was particularly impressive, as they didn’t overpower the dishes but rather complemented them with aroma and lingering notes.The wines not only enhanced the dishes but elevated the overall dining experience. This was another point where I felt the restaurant's high level of completion.■ Service, Atmosphere, and ClienteleThe ambiance exuded the calmness typical of a grand maison. It was different from the tense atmosphere often found in high-end Tokyo restaurants; it was quiet, relaxed, and conducive to focusing on the food.The service was attentive, with just the right amount of detail in the explanations of the dishes and wine suggestions. The distance felt natural, providing a sense of specialness while remaining comfortable. The stability of the staff reflected the restaurant's high level of experience.The brothers Gen and So Otowa are updating what their father’s generation built, and this structure naturally reflects in the food and service. It feels like they are not just maintaining a famous restaurant but are genuinely continuing to thrive as a restaurant.The clientele seemed to consist mainly of those celebrating special occasions, families dining together, and food enthusiasts. While rooted in the local community, I believe this restaurant can attract visitors from all over the country.■ Overall EvaluationIt was a wonderful dinner.The classic French culinary techniques, Tochigi ingredients, the beauty of the dishware and space, the reliability of the service, and the wine selection all came together at a high level as a single experience.I believe it is well worth the trip to Utsunomiya. Less

Tanaka Yoshihide is my favorite Chinese restaurant, and I've been a regular since its opening day. Now, three years later, it has won the Tabelog Award 2025 Silver consecutively!This year, I couldn't visit until now, so it’s been over a year since my last visit in July.■ Tabelog Award 2026 Silver Winner ■ Selected as one of Tabelog's Top 100 Chinese Restaurants 2026 ■ Tabelog Visit Score: 4.40*Location: 3-7-1 Higashihonmachi, Miyakojima-ku, Osaka City, Osaka Prefecture *Access: 3-minute walk from JR Kyobashi StationWhat I had (including drinks and dishes):● Chawanmushi with Kyoto Red Chicken ● Amakusa Swordfish with Kujo Green Onion Sauce and Kikaijima Sesame ● Amakusa Grouper with Yurin Sauce and Spicy Daikon ● Mixed Rice with Amakusa Seaweed, Sea Urchin, and Sweet Shrimp ● Fried Oysters with Fermented Tofu and Woodleaf Tartare ● Yao Edamame and Grilled Burdock ● Figs with Kikaijima Sesame ● Shark Fin and Beef Hot Pot ● Corn Spring Rolls from Kuwako Farm ● Shiba Shrimp and XO Sauce Fried Rice ● Mapo Tofu ● Chinese Noodles with Local Chicken ● Chilled Dan Dan Noodles ● Almond Tofu First of all, the chef's smile is wonderful! He always greets customers with a cheerful demeanor, which makes for a pleasant atmosphere.As for my impressions of the dishes, he knows I love Sichuan pepper, so he generously added it to the Mapo Tofu, making it just to my liking! Of course, I ordered a second helping.Also, the dynamic fried rice made by Tanaka Yoshihide is always so delicious that I can't resist getting more.The spring rolls this time were made with sweet seasonal corn, and they were delightful!As its popularity skyrockets, it’s becoming harder to make reservations, but I definitely want to keep coming back to this Chinese restaurant!I’ll be back soon!☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I appreciate it!If you liked it, please give a "like," "follow," "save the restaurant," or leave a "comment." Your support will motivate me to keep writing reviews, so I would greatly appreciate it! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Less

らー麺大勝⁣
千林⁣
トロトロ焼豚が名物の豚骨醤油ラーメンのお店⁣
今回はトロこつ1本らー麺とミニ焼飯を注文⁣
スープは豚骨醤油に背脂が合わさったとろみ汁⁣
焼豚は豚1頭500g程しか取れない希少部位使用⁣
肉も軟骨も長時間煮込まれとにかくトロットロ⁣
箸を入れればホロッと解れ歯茎で噛める柔かさ⁣
コラーゲンたっぷり含まれ明日のお肌が楽しみ⁣
細部まで汁を抱き込む麺は細めのストレート麺⁣
湯掻き過ぎないもやしもシャキっと食感生き生き⁣
ここはチャーハンもめっちゃ美味い絶対の必食⁣
仕事の休憩時間だいぶこちらでお世話になった⁣
私的に焼豚部門の旨さはダントツのナンバー1⁣
久しぶりに食べたけど変わらん旨さに感服⁣
一杯でガツンと満足、立ち寄る価値大ありの⁣
千林に根付く地元民愛され系ラーメンのお店⁣
多くは語らない職人気質な大将が切り盛り⁣
20260823⁣
⁣
⁣
🍜本日のメニュー🍜⁣
・トロこつ1本らー麺 1.550円⁣
・半チャーハン 580円⁣
⁣
⁣
らー麺大勝⁣
大阪市旭区清水2-21-9 ⁣
📞06-6956-0009⁣
営業時間⁣
ランチ 11:30～13:30⁣
ディナー 17:30～22:00⁣
定休日 水曜日 Less

Tonight, I was invited by a friend to visit Tokyo En for the first time!The atmosphere is quite charming!You can really taste the deliciousness here!!As a first-timer, I took on the role of the grill master, haha.I did my best while watching how the person next to me grilled!What did we order tonight?- Senmai Sashi (beef tripe sashimi) ← Delicious- Tan Shio (salted beef tongue) ← Delicious- Liver- Roasu (ribeye) ← Absolutely amazing- Harami (outside skirt) ← Delicious- Wakame SoupAnd we enjoyed many more dishes!!The ribeye is seriously delicious!!They say it’s like a ribeye you can drink!It’s incredibly tasty over rice!!The wakame soup is also delicious!!I definitely want to come back again!!---What is Yakiniku?Yakiniku refers to grilled meat. It is a dish where beef, pork, and other meats or offal are marinated in sauce and grilled over an open flame. Alternatively, it can refer to meat that is grilled or stir-fried.In Japanese, the term "yakiniku" has two main meanings: it can refer to grilled meat dishes in general, or it can specifically refer to a style of Japanese cuisine where meat and offal are grilled while being dipped in sauce. This section will explain both meanings: "grilled meat dishes in general" and "yakiniku as a style of Eastern cuisine."The use of the term "yakiniku" to refer to grilled meat dishes is quite old. For example, in the book "Seiyo Ryori Tsuu" by Kanagaki Robun (published in 1872), it was used as a translation for barbecue. In the same year, it was also used in "Seiyo Ryori Shinan" to mean dishes made from grilled game meat. More recently, in Shigeru Mizuki's manga series "GeGeGe no Kitaro," there is a line referring to a whole roasted chicken as "yakiniku." Less

味玉入り煮干そば / Ajitama-iri Niboshi Soba / Menya Hakkaisan — Takatsuki, Osaka

Niigata Tsubame-Sanjo inspired ramen. Niboshi shoyu soup is topped with pork fat. Noodles are house-made on a machine in the back of the shop, containing a wheat flour blend. Pork chashu, ajitama, menma, negi, black pepper. All ingredients are sourced domestically, no msg or preservatives.

Master Aoyama-san trained at soba and udon restaurants for years before opening his own ramen shop. 10 seats. Open three hours for lunch, 11:30am-2:30pm. Since October 28th, 2011. Less

🇹🇭 พูดตรงๆว่า บ้านสวนลุงไข่ เป็นหนึ่งในร้านที่ทำให้อยากไปสมุยมากๆ ร้านนี้เริ่มต้นจากร้านขนมจีน ก่อนจะค่อยๆทำอาหารพื้นบ้านส่งให้คนในเกาะช่วงโควิด จนกลายเป็นร้านที่คนตามไปกินถึงสมุย

รอบนี้เค้ากลับมาทำ Collab กับ Front Room ที่ Waldorf Astoria Bangkok อีกครั้ง ก็เลยได้ลองอาหารใต้สไตล์เกาะสมุยแบบที่ไม่ต้องบินไปถึงเกาะ

เมนูที่ชอบเป็นพิเศษคือ ซุปหอยตลับน้ำมะพร้าว แกงคั่วส้มกั้งผักบุ้ง และกุ้งทอดเครื่องแกงใต้ และถ้ามาช่วง Dinner จะมี Southern Seafood Symphony ที่จัดเต็มกว่าเดิม ทั้งปูม้านึ่ง กุ้งแชบ๊วยย่าง และหอยนางรมสุราษฎร์ธานีตัวใหญ่เบ้อเริ่ม ทุกอย่างคือสดแบบส่งตรงจากทะเลทุกวัน 🦀🦐🦪

ที่สำคัญคือมื้อนี้ เติมได้ไม่อั้น !! ใครเป็นสายอาหารใต้หรือสายซีฟู้ดเหมือนกัน บอกเลยว่าคุ้มมากกก เพราะชอบจานไหนก็ขอเติมได้เรื่อยๆ 😂

ปิดท้ายมื้อนี้ด้วย ขนมโคกะทิสดมะพร้าวอ่อน กับ กะละแมสมุยโบราณที่กวนกันสดๆที่ร้าน ส่วนตัวยกให้เป็นกะละแมที่อร่อยที่สุดในชีวิตเลย ใครที่ยังไม่เคยไปสมุยแต่เคยสงสัยว่าทำไมคนถึงตามไปกินบ้านสวนลุงไข่ถึงที่ ตอนนี้มีโอกาสได้ลองกันที่กรุงเทพแล้ว รีบจองนะ เพราะงานนี้มีถึงแค่วันที่ 16 สิงหาคม 2569 เท่านั้น
.
฿2,500++ / Person for Lunch
฿3,500++ / Person for Dinner
.
.
📍@frontroombkk - Waldorf Astoria
#orn_bellyjourney #orn_finedine #orn_thai #orn_frontroom Less

On my way home from Atlanta yesterday, I took a little detour up north of Augusta to Evans, Georgia, to visit @smokeandbarrelsga. I was a little leery as I pulled into the rather new strip mall, but I peeked around the corner, spied a big wood pile and an actual cookhouse behind the building, and decided it was worth a shot.

I wasn’t disappointed. They have delicious tri-tip (perfectly medium rare, tender, with a smoky bark), and the turkey was quite good, too. The green beans swim in a rich bacon-laced broth, and the secret to what’s billed as “Brunswick stew” on the menu is that it’s basically hash and rice. Well worth the detour.

#bbq #eatbbq #gabbq #bbqtour #fooddrinktravel Less