Foodle

Long time holder of Michelin ⭐️ ⭐️ , Ginza Koyju is an excellent entry point into the Kaiseki world for anyone visiting Japan . Not overly fussy , the food is clear and straight forward , service multi lingual and good natured .

Dish of the night was steamed abalone with a terrific sauce based on frozen grated abalone , the sauce has slightly more substance than a foam but still tasted light and ethereal .
Other highlights included a terrific Maguro and Murosaki uni sashimi combination, the richness of the fish , foiled the brine of the uni .
The Wagyu tenderloin was particularly clean in flavour and paired well with fig and miso . Less

🇯🇵 Sushi Meino 🇯🇵
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3️⃣ pillars of Sushi Meino’s Culinary Philosophy
鮨 めい乃的三大料理哲學
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1️⃣ Traditional Edomae techniques + subtle innovation

The core is classic Edomae-style nigiri and preparations, but with creative touches drawn from her French training and sommelier background. Appetizers/small plates often feature unexpected pairings (herbs, spices, French-inspired elements like terrines or spring rolls with tuna and herbs). Nigiri stays more restrained, focusing on purity. She prefers fresh fish over heavy aging for vibrant, pure flavors.

2️⃣Wine (and sake) as an integral partner
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As a certified sommelier who trained in Burgundy, she places strong emphasis on pairings—especially Burgundy and Champagne that match the subtlety and seasonality of the sushi. The wine list and glassware are carefully curated to enhance the meal.

3️⃣Light, balanced, and aroma-focused seasoning
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Mei San prioritizes aroma and keeps seasoning light and balanced so the natural flavors of seasonal seafood shine through. The rice (shari) is subtle and airy (often closer to body temperature), paired delicately with the toppings (neta). The result is elegant, refreshing, and light rather than heavy—leaving diners satisfied without heaviness.
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1️⃣傳統江戶前技法 + 細膩創新
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核心是經典的江戶前風格握壽司與料理手法，同時融入她在法國受訓以及侍酒師背景所帶來的創意元素。前菜與小碟經常出現意想不到的搭配（香草、香料，以及法式靈感的元素，例如凍派或以鮪魚搭配香草的春捲）。握壽司則更為克制，著重純粹。她偏好使用新鮮魚料，而非過度熟成，以呈現明亮、純粹的風味。
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2️⃣葡萄酒（與清酒）是不可或缺的夥伴
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作為曾在勃艮第受訓的認證侍酒師，她非常重視搭配——特別是能呼應壽司細膩感與季節性的勃艮第與香檳。酒單與杯具皆經過精心挑選，以提升整體用餐體驗。
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3️⃣輕盈、平衡、以香氣為重的調味
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綿衣大將重視香氣，並保持調味輕盈且平衡，讓季節海鮮的天然風味得以展現。醋飯（shari）細緻輕盈（通常接近體溫），與壽司料（neta）溫柔搭配。
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🏢: THE V-CITY Azabujuban PLACE 6F, 1-6-3 Azabujuban , Minato-ku, Tokyo
⚖️: 50,000 yen
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#omakase#sushi#tokyo#roppongi#japanesefood Less

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【日本料理 晴山】

三田の名店『日本料理 晴山』。ここには季節ごとに“帰ってくる理由”が用意されている。

春の定番、「蛤うどん」。蛤の旨味を凝縮した出汁に、しなやかな稲庭うどん。そこに西京味噌で漬けた唐墨を重ねることで、旨味に厚みと奥行きを与える。それでいて後味は驚くほど軽やかで、柚子の香りが全体をすっとまとめ上げる。毎年繰り返される一杯だが、その完成度は最初から揺るがない。そして「筍の牛巻き」。甘辛いタレをまとった牛肉の脂の甘さに、みずみずしい筍の食感。この組み合わせが抜群にいい。木の芽の香りが加わることで、一皿が春の景色として完成する。

「車海老とひろっこ 梅肉ジュレ」
「ホワイトアスパラの天ぷら ふきのとう ごまだれ」
「わたりがにの真薯 こしあぶら 柚子の花」
「墨烏賊 明石鯛
「鳴門わかめ 新玉葱」
「北寄貝 このこ和え 長芋昆布締め うるい」
「月輪熊と花山椒」
「蛍烏賊と豆の土鍋ご飯」

どの季節にも名物があるからこそ、どの季節も訪れたくなる。変わらない完成度と、季節ごとの更新。その両立こそが、この店の強さだ。ご馳走様でした。
#日本料理晴山 #日本料理 Less

Absolutely life changing and glorious looking sourdough NY pizzas at @ceres.nyc by two chefs with fine dining backgrounds, using only the best ingredients they can source an ton of trial and error. Super light and crisp, and definitely best eaten right out of the oven. MUST ORDER the MUSHROOM PIE — crème fraîche, mushroom, onion — & the SPICY VODKA PIE — vodka sauce, scamorza, mozzarella, parm, chilli. Less