Foodle

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【StoreName、店家名稱、가게 이름】
Okome to Wagyu Nakatake
お米と和牛 なか武
오코메토 와규 나카타케

【Place、地方、장소】
2F Vort Ginza Briller, 1-14-6 Ginza, Chuo-ku, Tokyo
東京都中央區銀座1-14-6 Vort銀座 Briller 2樓
도쿄도 주오구 긴자 1-14-6 Vort 긴자 브리에 2층

【Information、資訊、정보】
Today, let me introduce “Okome to Wagyu Nakatake” in Ginza Itchome.
This restaurant offers a luxurious dining experience themed around Japan’s finest rice and wagyu beef.
The wagyu dishes prepared by the master Japanese chef, paired with premium Uonuma rice, are simply exquisite.
Spend a special moment with someone important in this calm and elegant space.
今天要介紹的是位於銀座一丁目的「お米と和牛 なかたけ」。
這是一家以日本引以為傲的米飯和和牛為主題，帶來五感饗宴的高級餐廳。
由熟練日本料理師傅烹調的和牛料理，搭配魚沼產越光米，滋味無與倫比。
在沉穩優雅的空間裡，與重要的人共度特別時光吧。
오늘 소개할 곳은 긴자 1초메에 있는 ‘오코메토 와규 나카타케’입니다.
일본이 자랑하는 쌀과 와규를 테마로 오감을 만족시키는 고급 요리를 제공하는 곳이에요.
노련한 일본 요리장이 만드는 와규 요리와 우오누마산 고시히카리는 정말 일품이에요.
차분하고 세련된 공간에서 소중한 사람과 특별한 시간을 보내보세요.

#savorjapan
#japanesefood #japantrip #TokyoGourmet #GinzaGourmet
#日本料理 #日本旅遊 #東京美食 #銀座美食
#일본음식 #일본여행 #도쿄맛집 #긴자맛집 Less

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【StoreName、店家名稱、가게 이름】
Wai Labo
湧Labo
와이 라보

【Place、地方、장소】
2-1-64 Uehiro, Hirano-ku, Osaka-shi, Osaka
Hirano Building 106
日本大阪府大阪市平野區瓜破2-1-64 平野大樓106
오사카부 오사카시 히라노구 우에히로 2-1-64 히라노빌딩 106

【Information、資訊、정보】
Today, let me introduce “Wai Labo” in Osaka.
This restaurant offers innovative wagyu dishes that fuse Italian and Japanese cuisine.
Every course featuring carefully selected black wagyu beef is a feast for both the eyes and the palate.
Spend a special moment in their calm and stylish space.
今天要介紹的是位於大阪的「Wai Labo」。
這是一家將義大利料理與日式料理融合，提供創新和牛料理的餐廳。
專業嚴選的黑毛和牛套餐，每道料理都令人賞心悅目、口感極佳。
在這寧靜時尚的空間裡，度過一段特別的時光吧。
오늘 소개할 곳은 오사카에 있는 ‘Wai Labo’입니다.
이곳은 이탈리안과 일식을 결합한 혁신적인 와규 요리를 즐길 수 있는 레스토랑이에요.
프로가 엄선한 흑모와규 코스 요리는 보는 즐거움과 먹는 즐거움을 모두 만족시킵니다.
차분하고 세련된 공간에서 특별한 시간을 보내보세요.

#savorjapan
#japanesefood #japantrip #Osaka #Osakafood
#日本料理 #日本旅遊 #大阪 #大阪美食
#일본음식 #일본여행 #오사카 #오사카맛집 Less

🍣The Sea Urchin Eating Course to Go in Tokyo🍣

【StoreName、店家名稱、가게 이름】
Sushi Mukau
鮨 無何有
수시 무카우

【Place、地方、장소】
1F, 1-14-11, Shirokane, Minato-ku, Tokyo
東京都港區白金1-14-11 1F
도쿄도 미나토구 시로카네 1-14-111F

【Menu、菜單、메뉴】
Mukau Sea Urchin Course ¥22,000 (tax included)
無何海膽套餐 22,000日圓(含稅)
무카우니 코스 ¥22,000(세금 포함)

Today we introduce you to Sushi Mukau, a reservation-only restaurant in Shirokane!
The summer-only sea urchin course offers not only nigiri, but also pasta with sea urchin, soba noodles with sea urchin, and more! We also recommend the pairing course, which arranges drinks that go well with the sea urchin! It's a very popular course, so make a reservation as soon as possible!
今天介紹白金的完全預約制的「壽司 無何有」！
夏季限定的海膽套餐不僅包括手握壽司，還有海膽意麵和海膽蕎麥麵等，讓你盡情享受海膽的美味！還有與海膽相配的酒品搭配佳餚也極力推薦！由於這是大受歡迎的人氣套餐，請儘早預約前往嘗試！
오늘 소개해드릴 곳은 시로카네에 있는 완전 예약제 '스시무카우'!
여름 한정 성게 코스는 주먹뿐만 아니라 성게파스타와 성게소바 등 어쨌든 성게를 만끽할 수 있다! 성게에 맞는 술을 어레인지한 페어링 코스도 추천! 인기가 많은 코스니까 빨리 예약하고 가봐!

#savorjapan
#japanesefood #japantrip #Tokyogourmet #Sushi #Uni
#日本料理 #日本旅遊 #東京美食 #壽司 #海膽
#일본음식 #일본여행 #도쿄맛집 #초밥 #성게알 Less

🍞Fried bread sandwich with eel rice ball in Asakusa🍞

【StoreName、店家名稱、가게 이름】
Age.3 ASAKUSA

【Place、地方、장소】
2-7-22 Asakusa, Taito-ku, Tokyo
東京都台東區淺草2-7-22
도쿄도 타이토구 아사쿠사 2-7-22

【Menu、選單、메뉴】
Overflowing Unagi Tamago ¥950 (tax included) Golden Matcha Chestnut An Dango ¥950 (tax included)
滿滿鰻魚玉子 ¥950(含稅)
黃金抹茶栗子紅豆糰子 ¥950(含稅)
넘치는 장어달걀 ¥950(세금포함)
황금 말차 밤 앙꼬 당고 ¥950(세금포함)

【Other Details、其他詳細資訊、기타 상세 정보】
Today, I’m introducing “Age.3” in Asakusa!
This famous fried bread specialty shop from Ginza has newly opened in Asakusa.
Their Asakusa-exclusive Unagi Sandwich is a new sensation with a rice ball stuffed inside the bread.
The sweet eel sauce and crispy fried bread are a perfect match.
Their “Golden Matcha Chestnut An Dango” with plenty of matcha cream is also highly recommended.
Definitely check it out!
今天要介紹的是位於淺草的「Age.3」！
這家在銀座非常有人氣的炸麵包專賣店，在淺草新開幕了！
淺草限定的鰻魚三明治，是將飯糰夾進吐司裡的新感覺美食。
甜甜的鰻魚醬汁搭配炸三明治超絕配！
滿滿抹茶奶油的「黃金抹茶栗子紅豆糰子」也很推薦喔！
來淺草一定要試試看！
오늘 소개할 곳은 아사쿠사에 있는 “Age.3”입니다!
긴자에서 큰 인기를 끌고 있는 튀김빵 전문점이 아사쿠사에 새롭게 오픈했어요.
아사쿠사점 한정 장어 샌드위치는 식빵 속에 주먹밥이 들어간 신감각 메뉴!
달콤한 소스와 튀김 샌드가 완벽한 조화를 이룹니다.
말차 크림이 듬뿍 들어간 “황금 말차 밤 앙꼬 당고”도 추천해요!
꼭 가보세요!

#savorjapan
#japanesefood #japantrip #Asakusafood #Asakusa #Bread
#日本料理 #日本旅遊 #淺草美食 #淺草 #麵包
#일본음식 #일본여행 #아사쿠사맛집 #아사쿠사 #빵 Less

🎋The Original Flowing Somen Noodles in a Hidden Paradise🎋

【StoreName、店家名稱、가게 이름】
Amidagatakisou – Nagashi Somen
阿彌陀瀑莊 流水素麵
아미다가타키소우 - 나가시소멘

【Place、地方、장소】
1106-1-2 Maetani, Shiratori-cho, Gujo City, Gifu Prefecture
岐阜縣郡上市白鳥町前谷1106-1-2
기후현 군조시 시라토리쵸 마에타니 1106-1-2

【Menu、選單、메뉴】
All-you-can-eat flowing somen: ¥1,000 (tax included)
流水素麵吃到飽 ¥1,000（含稅）
나가시소멘 무제한 ¥1,000 (세금 포함)

【Other Details、其他詳細資訊、기타 상세 정보】
Today we’re introducing Amidagatakisou, located in Gujo, Gifu!
This popular spot lets you experience traditional flowing somen in the heart of nature!
Enjoy chilled noodles flowing down bamboo flumes, accompanied by the sounds of a pure stream.
Did you know this is actually the birthplace of nagashi somen? A must-try summer tradition!
今天要介紹的是位於岐阜縣郡上市的「阿彌陀瀑莊」！
這裡是能在大自然中體驗正宗流水素麵的人氣景點！
伴隨清澈溪水聲，享受順著竹管滑下的冰涼素麵！
其實這裡是流水素麵的發源地！夏天絕對不能錯過的體驗！
오늘 소개할 곳은 기후현 군조시에 있는 「아미다가타키소우」!
자연 속에서 전통 나가시소멘을 체험할 수 있는 인기 장소예요!
맑은 계곡물 소리를 들으며, 대나무 통을 따라 흐르는 차가운 소멘을 즐길 수 있어요!
사실 여기가 나가시소멘의 발상지랍니다! 여름에 꼭 체험해보세요!

#savorjapan
#japanesefood #japantrip #gifufood #nagashisomen #gifu
#日本料理 #日本旅遊 #岐阜美食 #流水素麵 #岐阜
#일본음식 #일본여행 #기후맛집 #나가시소멘 #기후 Less

🛥Experience a Traditional Yakata-Bune Cruise Around Tokyo🛥

【StoreName、店家名稱、가게 이름】
Yakatabune Amikou
屋形船あみ幸
야카타부네 아미코우

【Place、地方、장소】
5-31-6 Edogawa, Edogawa-ku, Tokyo
東京都江戶川區江戶川5-31-6
도쿄도 에도가와구 에도가와 5-31-6

【Menu、選單、메뉴】
Check the store’s website for various course options!
(The sashimi platter shown in the video is for about 15 people)
店家有多種套餐，請參考官方網站！
（影片中的生魚片拼盤為約15人份）
다양한 코스가 준비되어 있으니 공식 홈페이지를 꼭 확인해보세요!
(영상 속의 사시미 모둠은 약 15인분입니다)

【Other Details、其他詳細資訊、기타 상세 정보】
Today we’re featuring Yakatabune Amikou, where you can enjoy a traditional boat cruise in Tokyo!
Cruise slowly past Tokyo’s iconic sights while savoring premium sashimi, tempura, and more!
The natural bluefin tuna directly sourced from Tsukiji is especially rich and flavorful!
Private rentals and multiple course options are available, but be sure to book in advance—it’s reservation-only!
今天要介紹的是可以在東京體驗屋形船的「屋形船あみ幸」！
一邊慢慢遊覽東京的名勝，一邊享用極品生魚片和天婦羅等日式料理！
其中從築地直送的天然本鮪油脂豐富，風味絕佳！
也可以包船使用，方案選擇豐富！採完全預約制，記得事先預訂喔！
오늘 소개할 곳은 도쿄에서 전통 야카타부네 체험을 할 수 있는 「야카타부네 아미코우」!
도쿄의 명소를 천천히 둘러보며 최고급 사시미와 튀김 등을 즐길 수 있어요!
특히 츠키지 직송 천연 참다랑어는 지방이 풍부하고 정말 맛있어요!
전세 예약도 가능하고, 다양한 플랜이 준비되어 있으니 꼭 사전 예약하세요!

#savorjapan
#japanesefood #japantrip #tokyofood #asakusafood #yakatabune
#日本料理 #日本旅遊 #東京美食 #淺草美食 #屋形船
#일본음식 #일본여행 #도쿄맛집 #아사쿠사맛집 #야카타부네 Less

🇯🇵 Tabelog 4.07 🇯🇵

Suikouan is one of the very few highly rated cha-kaiseki restaurants in Tokyo. Chef Ishida has a Kansai root as he served as a sous chef at Kitcho Arashiyama before opening his own restaurant in Mita 10 years ago. It used to be an introduction-only restaurant until it was relocated to the current location in Azabujuban in 2023.

As you may see from the photos, Suikouan 2.0 is beautifully designed, and its counter is probably the nicest one I have ever come across in Tokyo. Chef Ishida would commence the omakase by introducing the seasonality, followed by presenting a seasonal platter that symbolizes good fortune. He would then show us the prized ingredients of the night such as matsuba-gani in winter or giant bamboo shoot in spring. As we paid our visit in February, the key ingredients were fugu and matsuba-gani which appeared in approximately 6-7 dishes, be it as a supporting cast or the main ingredient. Despite the relatively strong focus on seasonal ingredients, each dish tasted so differently, and the sensations were no way near repetitive. The gohan session was worth-remembering as we’re invited to add different high quality homemade condiments to the mouth-watering fried fugu donabemeshi. Needless to say, I added tones of karasumi, ikura and egg yolk to elevate the flavors.

The crab-focused courses were equally delicious. My favorite was the juicy and flavor-packed deep-fried crab legs topped with crab miso. The porridge with crab oil was ingenious and comforting as well. The meal ended gracefully with a zen tea ceremony – Suikouan is hand downs the most complete kaiseki experience that you will ever come across in Tokyo.
-—————
Budget: 44,000 yen Less

Tabelog 4.26🥉

Kurosaki was previously located in Shibuya before moving to its new home in Aoyama. The interior of Kurosaki 2.0 was exclusive and aesthetic as if an art gallery, echoing with the aura of the restaurant. The meal started off impressively with an array of kappo-level tsumamis. The perfectly warayaki-ed sawara was aromatic and moist, finishing with a concentrated smoky aftertaste. Chawanmushi was another showstopper as it always features different seasonal treats. Today, the hero was kegani and its flavor-packed miso which went extremely well with the moist & umami-packed egg custard. Chef Kurosaki preferred using smaller kinmedai as it’s more delicate and softer – definitely a good pick as the first appetizer.

Chef Kurosaki also invested a lot in his maguro from Yamayuki. The jabara otoro was top notch, and we really enjoyed the flawless mouthfeel as the tendon was completely softened by the aging process. The balance between fattiness & meatiness was equally remarkable. Winter is never the best season for uni but the jewel box from Higashizawa [東沢水產] was an excellent pick. The delicate ocean and kombu flavor was so comforting and long lasting!

Steamed nodoguro nigiri and grilled fugu shirako nigiri were both adventurous but the flavor profile did work magically with Kurosaki’s mild shari. Kurosaki San did not graduate from any famous sushi master, but this enabled him to think out of the box - this is exactly what I am looking for after countless sushi omakase.

Kurosaki San is also a wine lover, and I believe Kurosaki has one of the most impressive by the glass wine selection as a sushi restaurant. In short, Kurosaki is hands down my favorite modern sushiya in Tokyo. The rating does not do him justice as it was recently relocated, erasing all of the previous credential that was accumulated on Tabelog.
-—————
Budget: 50,000 yen Less