Foodle

Recommended bowl: Easy, normal or heavy?

Nojiji in Kita-Kashiwa. This shop opened in December, 2015. They have a flagship in Tochigi prefecture which opened in 2013, so this is the second branch. The master at the Tochigi flagship is Nojira-san, Nojiji being his nickname. He previously worked at a game company before getting into the ramen business, learning how to make ramen himself. The soup is made using whole chickens, pork bones, and multiple varieties of niboshi. No MSG. There are three thickness levels of soup-- Normal, Easy or Heavy. Noodles here in Kashiwa are ordered via Kanno Seimen, however it's worth noting the noodles at the flagship in Tochigi are homemade. Extra half noodles available for 50 yen. For extreme niboshi lovers, they offer a special super thick niboshi two days a week, limited to 15 bowls per day. Less

Koshihikari rice topped with smoked trout roe 🌾
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#hungryglomad_washingtondc #foodiegram #foodiegrams #foodaddict #foodaddicts #foodporn #foodphoto #foodphotos #foodpic #foodpics #goodeats #seriouseats #forkyeah #igfoodie #igfoodies #igfoods #igfoodporn #igfoodshare #instafood #lefooding #eeeeats #foodforfoodie #foodforfoodies #foodieheaven #buzzfeedfood #buzzfeedfoods #japanesefood #japanesecuisine #japanesebreakfast #koshihikari Less

Brunch Goals Activated. @spicefinchphilly is serving up an Unforgettable Mediterranean style brunch!
Think shakshuka with fluffy pita bread, orange blossom syrup pancakes, & steak frites that rival any bistro.
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Perfect for Easter weekend or anytime you want to impress your crew with something extra.
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Book your table before it’s too late !
This one’s a crowd-pleaser.
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#easterweekend #easterbrunch #brunchinphilly #phillybrunch #philly #phillybrunch #shautiapproved #supportlocal Less

X @gilgameshrestaurantdallas

FOUND THE BEST KEBABS IN DALLAS 🔥🍢

Super flavorful and juicy platter that has succcch a reasonable price. My fav was the lamb 🤤

We will definitely be coming back here often. It’s a must if you haven’t been already ‼️
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#food #arab #iraq #yemen #kabob #bbq #mediterranean #best #dinner #shawarma #chicken #supportsmallbusiness #supportlocal #love #dfw #texas #halal Less

Opened in July 2024, Aramaki is one of Tokyo’s most exciting new entries into the world of refined yakitori. Located in a quiet corner of Higashi-Azabu, this intimate 8-seat counter is the personal project of chef-owner Masashi Aramaki, a former Muay Thai fighter turned chef who trained at legendary spots like Ginza Torishige, 2-star Ginza Kojyu, and Yakitori Omino Kamiyacho, where he served as head chef.

What sets Aramaki apart is its unique format: a seasonal tasting menu that alternates precisely grilled skewers with creative kaiseki-style dishes. The poultry is sourced from top producers like Mikawa Akadori and Kumano jidori and grilled over Kishu binchōtan, giving each skewer incredible purity and depth. Signature items include raw tsukune soup, stuffed chicken wings, chōchin (immature egg sacs), and aged breast, all interspersed with refined small plates—think white asparagus with chicken neck and tofu sauce, or stuffed shiitake with ankake.

Chef Aramaki is also a certified sommelier, and his 150+ bottle list covers grower Champagne, Burgundy, and top-tier sake, making beverage pairings a serious highlight. BYO is welcomed for a corkage fee, and monthly full-menu changes keep things fresh for returning diners.

Despite being new, Aramaki has already entered the OAD Top Restaurants list (#425) and holds a Tabelog score of 3.70, placing it among Japan’s top 5000. In May 2025, it hosted a sold-out Bollinger pairing dinner—a bold sign of its culinary ambitions.

For those looking beyond traditional yakitori or classic kaiseki, Aramaki offers a compelling, highly personal experience that bridges both worlds with finesse, discipline, and an ever-evolving sense of seasonality. A rising star worth booking before it becomes impossible. Less