Foodle

---Restaurant Information---I made a reservation online in advance and visited on a weekday evening. There was one other group of customers besides us, but I wondered if they intentionally chose not to make a reservation.---Order Details---・【Shuen】JPY 42,350---Impressions---From start to finish, everything we ate was delicious, and the vibrant presentation made the experience even more enjoyable. In particular, the Peking Duck was simply served with cucumber, but it was incredibly juicy, with a crispy skin that burst with flavor. The final dish, Mapo Tofu, had a strong numbing spiciness from the Sichuan pepper, which was quite distinctive. The dessert, Almond Tofu, had a texture so smooth it felt like eating a soft egg, and it was absolutely delicious. The service was wonderful, and I definitely want to visit this restaurant again. Less

This is a restaurant by Chef Kitajima, a true representative of Japanese cuisine, and there's no need for many words to describe it. It had been a while since my last visit, but the hearty dishes remain unchanged. I chose a four-course meal. For the main dish, I ordered the jidori (free-range chicken), and after being served a massive chicken breast, I was then presented with an equally large thigh, which I ended up taking home as a souvenir. The flavors and cooking of all the dishes were exceptional, and the portions were more than satisfactory. When you want to indulge in French cuisine, this place is truly the best. Less

This time, the area around the restaurant was in full bloom with roses, making it absolutely lovely. I heard that the late owner had a passion for European-style decor, and it truly is beautiful!I enjoyed the 【5th Generation】 Omakase Course for ¥8,800.There was no drink menu, so I started with a draft beer.While enjoying my beer, the rice cooker made its appearance! Freshly cooked rice was mixed with red vinegar made from rice malt to create sushi rice. The aroma of the vinegar was delightful. I was served spoonfuls of the freshly made sushi rice for tasting. At first, the vinegar flavor was quite sharp, but as time passed, the taste evolved… I was excited to discover that I could enjoy the changing flavor of the rice!The course included:- Tuna (Akami)- Simmered Sea Bream Roe and Fuki- Medium Fatty Tuna (Chutoro)- Chutoro with Akami, Kaki (sea urchin), and Iburigakko (pickled daikon with green onion and wasabi)- Kohada (Gizzard Shad)- Isaki (Chicken Grunt)- Aori Ika (Bigfin Reef Squid)- Horse Mackerel (Aji)- Steamed Clams (no soy sauce or salt)- Crab- Marinated Bonito (Tsuke Katsuo)- Bafun Uni (Sea Urchin)- Simmered Anago (Conger Eel)- Gourd Roll (Kanpyo Maki)- Clear Soup with Fish Bones (with somen noodles)After moving to another room, I had:- Rice Ice Cream (a parfait with castella, Iriomote brown sugar, mochi, and matcha)The chef personally served it to me, which was touching. Although it was our first meeting, he was very personable, and I quickly became a fan. I heard he often does this when he is in Japan. I hope to see him again...The drink cost for two came to just over ¥10,000. (The payment was processed using the credit card registered at the table, so there was no need for a bill.) Less

Indulging in the skills and spirit of the chef at the reservation-only Sushi Ryujiro.Finally, my long-awaited visit to the renowned and hard-to-book Sushi Ryujiro has come true. This time, I was fortunate enough to sit right in front of the chef.The first thing that catches your eye is the beautiful noren (fabric curtain) adorned with a dragon embroidery hanging at the entrance. Upon entering, you are enveloped in a serene atmosphere, complemented by the warm and lively hospitality of the chef, instantly drawing you in.Every dish was of the highest quality.Sashimi and small dishes: Each ingredient was meticulously prepared to bring out its best qualities, delivering surprises with every bite.Nigiri: The rich umami of the tuna, the vibrant presentation of the seasonal fish, and the perfect balance with the rice that melts in your mouth.Rolls: Beautifully crafted, even the cross-section was stunning, leaving me completely satisfied until the last bite.Experiencing the chef's witty banter and skillful knife work up close is a luxury unique to the counter seats, especially the chef's seat. Thank you for the incredibly delicious sushi and the wonderful experience.I hope to visit again someday as a treat for myself. Less

I finally visited SPICY CURRY Roka, a place I've wanted to try for a long time. I aimed for the weekday evening slot and arrived at 3 PM, an hour before the sign-up started, only to find six people already in line. Their popularity is impressive! Sign-ups began just before 4 PM, and I managed to secure the 4:50 PM slot I was aiming for.There was a limited-time curry available, but since it was my first visit, I opted for the popular lamb curry. It exceeded my expectations in terms of flavor! The curry itself was delicious, but when I mixed in the achar and everything else towards the end, the taste was elevated to a whole new level! Less

I visited Shimanami French Murakami.I enjoyed a course meal centered around ingredients from the Setouchi and Shimanami regions. The menu featured fresh new onions, Iwakijima lemon pork, Imabari shirasu (whitebait), black abalone, seasonal fish, and Wagyu beef, showcasing the charm of Ehime. Each dish allowed me to experience the blessings of the season and the land.Among them, the dish featuring bonito left a particularly strong impression. The fresh bonito was delicious, and the roasted eggplant added a wonderful aroma and sweetness that harmonized beautifully. I could truly appreciate the individuality of each ingredient, making it a memorable dish.Then there was the dish with shellfish. The rich umami of the shellfish expanded with each bite. The gentle sweetness of green peas complemented it perfectly, bringing out the ingredients' appeal to the fullest.The dishes focused on conveying the inherent deliciousness of the ingredients rather than flashy presentations. Even the final dessert and small sweets were delightful, allowing for a relaxing and enjoyable time.It was a great meal.I often explore dining options mainly in the Kansai region. I visit various delicious places, including izakayas, yakiniku, sushi, ramen, French, and Italian restaurants. I hope this can serve as a reference for your restaurant search. If you like, please follow me! Less

特製ラーメン / Tokusei Ramen / Kyo Ramen Sadakazu — Gion-Shijo, Kyoto

Kyoto style shoyu soup uses chicken carcasses and pork back fat. No MSG or chemical additives. Thin straight low hydration noodles, pork shoulder chashu, kujo negi, togarashi.

Around 35 bowls are served per day, the shop is open from 10pm-1am. The same master runs this Gion branch and a 2nd Ōmiya branch which serves ramen for just two hours a day at lunch (11:30am-1:30pm). The bowls look virtually the same but the master says he makes the soup a little thinner at night because there are more drunk customers. Four seats. Since 2007 (Ōmiya since 2017). Less

My first visit to Tomoei!I had wanted to go for a long time, but it took a while to decide on a date due to the hurdle of making a reservation and waiting in line. Finally, I made it!With my expectations at their peak, I arrived just after 1 PM on a Sunday, but I didn’t get to enter the restaurant until 3 PM! The longer wait only heightened my anticipation.I found it a bit annoying that I could hear the conversations of the people next to me, but once the unagi arrived, I completely forgot about it.The unagi was large and incredibly tender, melting in my mouth. It was the best unagi I’ve ever had. After that experience, I understood why the wait was necessary! Less