Foodle

I ordered the mid-range omakase course for JPY 14,300 along with the Teigutan soup. In conclusion, when it comes to the best yakiniku in Kyushu, I can’t think of anywhere else but this place. It had been a year since my last visit, and the quality and service have become even more refined. They primarily use the legendary Ozaki beef, which is highly regarded worldwide. The fat has a low melting point, truly embodying the phrase "melts in your mouth." The Ozaki beef is incredibly delicious, and even the regular cuts are impressive, comparable to special cuts at other restaurants. The owner, Mr. Kihara, is a well-known figure and the only disciple of "Stamina-en." If you look closely, you’ll notice hidden knife techniques throughout, showcasing meticulous craftsmanship (not just with the meat, but also with shiitake mushrooms, etc.). No matter who grills it, it turns out delicious. The accompaniments like eggs, salt, grated Japanese radish, and even the oversized shiitake mushrooms served with lemon are of exceptionally high quality. Moreover, the staff's service is at a divine level, with incredible attention to detail that makes you wonder where they focus their attention. - They provide detailed explanations on how to enjoy the dishes. - They frequently change the grill at just the right timing without needing to be asked. - They offer hot towels between courses. - They adjust the course menu based on customer requests in advance (you can specify preferences like focusing on horumon, ensuring rosu is included, or omitting horumon when making a reservation). - They inquire about your appetite and suggest reducing the portion size (I had too much volume and asked for less curry, haha). - They inform you when your meat is being prepared, saying things like, "We’re preparing your meat now, please wait a moment." - They offer drink refills just before your glass is empty. Whether it’s the owner’s training or the staff’s high awareness, the already divine taste is elevated by their desire to ensure everyone enjoys their meal. I want to recommend the horumon (since it’s the disciple of Stamina-en), but the "tenderloin" here is exceptional! The person I brought along was so impressed by the taste that they declared, "This is the best tenderloin I’ve ever had in my life!" (The tenderloin in the first photo is the one in question). After enjoying the Ozaki beef curry, they serve a delightful affogato (ice cream with coffee) at the end, which is also delicious and goes down smoothly even when you’re full, as it’s a collaboration product with a nearby café. They even offered us tea afterward, asking, "Would you like a refill on your tea?" (It’s amazing how they notice these things). "Wait, the course isn’t over yet!?" My companion was surprised by the unfolding of events, haha. As a minor point, I would like them to improve the air conditioning a bit (my companion was struggling with dry eyes halfway through, haha). Finally, as we were leaving, despite being busy and it raining outside, Mr. Kihara came out to see us off. He bowed and said, "Please be careful of your footing! Thank you for coming all the way here today!" We left feeling that we had made the right choice in coming here. A few notes to keep in mind: 1. Reservations for the mid-range and upper omakase courses must be made 3 and 5 days in advance, respectively. 2. If you’re not fond of horumon, I recommend ordering a la carte. 3. If you’re considering only a la carte, be sure to arrive early, as some menu items may sell out! Please keep these points in mind and enjoy your meal! Less

I was invited by my culinary mentor to visit Nishibuchi Hanten, a place I had been curious about for a while. Nishibuchi Hanten is well-known in Kyoto for its exquisite Chinese cuisine and has been selected multiple times as one of the top 100 restaurants, making it quite difficult to secure a reservation! As you can see from the photos, every dish was simply delicious. My personal favorite was the grilled chicken wings stuffed with bird's nest and topped with blue cheese. It was so delicious that words can't do it justice! The atmosphere and service at the restaurant were also outstanding, making for a truly enjoyable experience. Thank you! Less

On a night in May 2026, I enjoyed dinner at Sushi Sho, my first visit in a year and a half. Upon arrival at the reserved time, I was seated at the counter in front of the head chef. We engaged in lively discussions about sushi, and it seems there will be significant changes in the organization after summer, which was the biggest news of the night. The Sushi Sho style of alternating appetizers and nigiri made for a delightful experience, with both the appetizers and nigiri perfectly complementing the drinks. The nigiri, especially the expertly marinated spring sea bream, was simply divine, and the unique flavor of the seasonal bonito was a treat for the palate. The classic at Sushi Sho, the kinmedai (golden eye snapper) skin and ohagi (sweet rice dumpling) were also delicious. I look forward to what’s in store after the organizational changes. The course for the evening included the following: ◆ for appetizers, ◇ for nigiri.◆ Hairy crab with vegetables ◇ Spring sea bream ◆ Sea bream ◇ Young gizzard shad ◆ Octopus ◇ Bonito ◆ Surf clam ◇ Cuttlefish ◇ Isaki (grunt) ◆ Young sweetfish ◇ Horse mackerel ◆ Firefly squid ◇ Medium fatty tuna ◇ Sweet shrimp ◆ Dried Mexican sardine ◆ Water eggplant Additional items included: ◇ Bird shell ◇ Mantis shrimp ◇ Tuna collar ◇ Grilled kinmedai skin ◆ Soup ◇ Ohagi ◇ Gourd roll ◇ Sardine ◇ Simmered clam Drinks: - Draft beer - About 2 go of Japanese sake It was a great meal. Less

I finally visited Ichirin Hanare, a hidden gem located in a residential area.It was my first experience with a Sichuan cuisine course, and everything was delicious. I went there for a celebration, and it truly made me feel happy both physically and mentally.The food was absolutely wonderful! ✨ When they learned I love spicy food, they brought out yellow chili bean paste. The plate was beautifully decorated with hydrangeas, a specialty of Kamakura, creating a lovely atmosphere.It was a fantastic time and space to enjoy.Thank you for the great meal! Less

On this day, I finally visited Oryori Matsuyama, a place I had wanted to try for a long time.I went solo and had a wonderful experience. The restaurant was small, but that made it easy to enjoy great conversation and a fantastic meal even as a solo diner. I later learned that the thoughtful arrangement of the seating and the attentive service were intentional choices, which made the experience even better.I was fortunate to chat with a regular customer, which added to my enjoyment.Honestly, it might be expected for a restaurant with such high ratings, but everything was incredibly delicious.Additionally, I really appreciated the chef's philosophy, which resonated with me, making this a favorite spot.The overall satisfaction I felt at the end of the meal, which I often think about when enjoying Japanese cuisine, was truly excellent.I definitely want to return in a different season.It was a great meal! Reservation method: OMAKASECourse price: JPY 38,500Duration: About 2 hoursReservation difficulty: Newcomers can manage to get a spot with some effortOrder: Various drinks including Japanese sake and non-alcoholic beerTotal bill: JPY 45,100 Less

煮玉子入り中華そば / Nitamago-iri Chūka Soba / Tentenyū — Ichijōji, Kyoto

Tori paitan soup contains chicken carcasses and pork bones, stewed in large pressure cookers to bring out the natural sweetness. Medium width straight noodles are provided by Rairaiken. Topped with pork chashu, kujo negi and menma.

A local favorite in the Ichijōji neighborhood of Kyoto. The recipes have not changed much at this flagship since the shop opened over 50 years ago. 26 seats. Since 1971. Less

This year, I was fortunate enough to enjoy the large clams twice! At il AOYAMA, they present the clams beautifully arranged before serving, and they are already removed from their shells for easy eating. The size of these clams is impressive, comparable to that of a large clam, and they are all perfectly uniform. It really gets you excited! For my main dish, I had the Omi beef, but the cutlet next to me looked so delicious that I couldn't resist taking a photo of it. Thank you for a delightful and elegant dining experience. This is definitely one of the restaurants I want to cherish. Less

I received an invitation and visited on Sunday at 5 PM!!This place is an extremely difficult-to-book restaurant that does not accept new reservations!!I am absolutely thrilled to be here!!◆ Tabelog rating: an astonishing '4.34'⚫︎ National Tabelog ranking for eel: 5th out of 6,163⚫︎ Tokyo Tabelog ranking for eel: 2nd out of 998⚫︎ Silver award on Tabelog in 2026⚫︎ Selected as one of the top 100 restaurants in 2024The expectations are skyrocketing!!Here, the only option is the full eel course!◆ Course Menu Overview1. A bowl of eel from Sanei Eel in Kagoshima, zucchini, and clams Accompanied by pepper leaves! The rich umami of the clams combined with the refreshing texture of the zucchini, and the thick eel is fluffy, tender, and incredibly delicious!!2. Tempura of eel from Moritoku Shoten in Tokushima Served with two types of condiments: (1) sansho salt and sudachi (2) tempura dipping sauce The batter is mixed with carbonated water for a special touch! Lightly battered and fried, it has a delightful crunch, and the eel melts in your mouth with its natural fat—absolutely amazing!! This was my first time trying eel tempura, and the quality is outstanding!! The sansho salt and tempura sauce pair perfectly!!⚫︎ Eel neck Twice grilled! Muscular and bursting with flavor, it has a chewy texture and rich taste—so delicious!!3. Sashimi of eel from Kyomizu Eel in Shizuoka Eating it with eel liver, the freshness is remarkable, with no unpleasant odor at all!! Each bite releases the natural sweetness and umami of the eel fat, with a firm texture that is simply the best!! The firmness of the meat is exceptional!!4. Grilled liver Served with turnip, snap peas, and Nara pickles! The crispy texture of the liver grilled over charcoal, combined with the crunch of the turnip and snap peas, is fantastic!!5. Unatama (eel and egg) from Moritoku Shoten in Tokushima Accompanied by corn and snap pea seeds!! The eel is steamed raw and combined with fluffy eggs cooked in a wok, melting together in your mouth—so incredibly delicious!!6. A dish featuring grilled eel in a tube, served with young corn and new ginger The eel is from Hamamatsu! The skin is crispy, and the meat is fluffy and tender—so delicious!! The flavor of the new ginger enhanced by the eel fat and sauce, along with the sweetness and texture of the grilled young corn, is exquisite!!7. Fruit tomatoes, nagaimo (Japanese yam), and chrysanthemum flowers The sweetness of the fruit tomatoes, the crunchy texture of the nagaimo, and the refreshing flavor of the chrysanthemum flowers harmonize beautifully, served as a refreshing vinegared dish in a jelly form—absolutely the best!!8. A dish of grilled Kyomizu eel served with ponzu sauce The aroma of charcoal and the unique umami of Kyomizu eel, along with the smooth texture of the grilled eel, fills your mouth—so incredibly delicious!! The refreshing acidity of the ponzu sauce is also perfect!!9. Eel from Moritoku Shoten in Tokushima Served over grilled eggplant, cooked with red sake! The meat is fluffy and tender, with a perfectly balanced sweet and savory sauce!! The grilled eggplant is soft and melts in your mouth—so delicious!!10. White grilled eel (wild) The one in front is from Lake Biwa, and the one in the back is from Ogawara Lake (Aomori Prefecture) Served with liver salt! (1) Lake Biwa The skin is crispy and fragrant, the meat is plump, and when eaten with liver salt and wasabi, it’s shockingly delicious!! This is incredible!! The quality is too high!! The slight bitterness and saltiness of the liver salt is exquisite!! (2) Ogawara Lake The skin is crispy, and the meat is fluffy and grilled to perfection, allowing you to enjoy the firm texture and the sweet flavor of the high-quality fat—also incredibly delicious!!11. Unaju (eel over rice) Using Kyomizu eel from Hamamatsu in Shizuoka! You can enjoy both the fluffy texture typical of Kanto-style and the crispy skin of Kansai-style, with a perfectly balanced sauce that enhances the eel’s umami!! Cooked in a traditional rice pot, the fluffy texture and the natural sweetness of the rice combined with the eel’s flavor and the sweet-savory sauce is heavenly!! It’s so delicious that I can’t stop eating the rice!! Both the white grilled and kabayaki (grilled eel) have a crispy exterior and a fluffy interior—an otherworldly deliciousness!!12. Homemade mizu yokan (sweet jelly) Softer than that of other restaurants, it melts smoothly in your mouth, and the refreshing flavor of sudachi peel enhances the lingering sweetness—absolutely the best!!◆ Overall EvaluationTotal amount: JPY 37,600The young chef’s service was incredibly attentive and perfect!The full eel course used only the freshest ingredients and was exceptionally delicious, allowing me to spend a wonderful three hours—extremely satisfying!You can enjoy various types of eel from different production areas, and with small portions of various dishes, it’s enjoyable even without alcohol!!The way they maximize the flavors of the ingredients is truly remarkable!The quality of each dish is on another level!I hope they earn a Michelin star soon, considering not only the taste but also the attentive service!With the exquisite hospitality from the young chef and staff, there’s absolutely nothing to complain about!I was blown away by this ultimate eel course, which is among the top in Tokyo! It was truly moving!Although it’s a difficult restaurant to book with no new reservations, it’s a place everyone should visit at least once in their lifetime!!I’m so glad I came!I’ll definitely be back!It was a great meal! Less