Foodle

I visited "IL PIZZAIOLO," located just a 3-minute walk from Kitaseidai Station, tucked away in a residential alley.Owner Yoshihiko Chiba is a renowned pizza craftsman who placed 3rd in the World Championship of Neapolitan Pizza and has been repeatedly recognized as one of the top pizzerias in Tohoku on Tabelog.This reservation-only establishment is a unique gem where pizza lovers from all over the country gather to experience the soulfully crafted pizzas baked one by one.♦︎ A special seat to watch the artisan skills in a hidden space greeted by the shop's mascot ── The interior features a few tables and a counter in a very calm, homey, and stylish atmosphere.With an open kitchen, you can enjoy the stunning flames of the wood-fired oven right in front of you, creating a dynamic and overwhelming live experience as the pizzas are baked.At the entrance, the adorable golden retriever, Theos, warmly welcomes you, creating a wonderful ambiance that allows you to focus deeply on the food until the very end.♦︎ The menu we enjoyed ── 【Margherita D.O.C】 【Bismarck】♦︎ Impressive dough control and overall impressions ── The pizzas, stripped of unnecessary embellishments, bring out the essential flavors and wheat aroma of the uniquely blended dough to its fullest potential.From the moment the dish arrives, the aroma to the melt-in-your-mouth experience is meticulously calculated, delivering surprise and profound emotion with each bite.This is a supreme establishment leading the Italian culture in Tohoku, where you can encounter exceptional skills and a one-of-a-kind dining experience.It was a great meal.Review by "Instagram@_1show" Thank you for reading until the end. I appreciate all your likes, follows, and saves for the restaurant. Less

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼ A 28-year-old gourmet who loves alcohol, traveling between Tokyo and Nagoya. ⬇️ Today, I’d like to introduce this restaurant: 【Tokyo En】 ⬇️ Here’s what I ordered this time: - Tongue - Hanging Tender - Assorted Grilled Meat with Sauce This time, I was invited and visited with 9 people! I only knew about 2 of them, so I was actually quite nervous before entering, haha. But then, a little incident happened!!! Even though I checked the map app, I couldn’t find the restaurant, haha. It turns out I was one block away, and the organizer had to come pick me up (´；ω；｀). Since it’s a long-established yakiniku restaurant in Ginza, I was a bit on edge, but the old-fashioned exterior and interior made me question if I was really in Ginza. Once the meat arrived, I forgot all about that ( ˘ω˘ ), haha. With 5 servings, it was quite impressive!!! Everyone ordered their own portion, haha. "Omasum Sashimi" The crunchy texture and this vinegared miso? was delicious. I devoured it quickly, haha. "Tongue" and "Hanging Tender" Served with salt sauce. This was so good! Just the salt sauce alone made me crave rice, and I almost ordered white rice right away, haha. But everyone said, "There’s more to come!" I had to hold back, and I was proud of myself for resisting (*^^*). Then came the grilled meat with sauce (I forgot to note the cuts, probably some kind of loin! The person next to me even ordered more loin). Honestly, I was shocked. Isn’t meat supposed to be something you chew? It was so tender, almost like it melted in my mouth, comparable to yukhoe. It was so soft that it felt more like drinking than eating, haha. The slightly sweet sauce was exquisite, perfectly enhancing the meat's flavor! It paired excellently with rice. Even though I was trying to hold back, before I knew it, I was enjoying my white rice (´>∀ Less

Today's lunch was at Oryori Hisamatsu.The owner, originally from Ehime, offers wonderful dishes made with ingredients from Shikoku and Aichi.A Bronze Award winner in 2026.I made a reservation by phone two weeks ago.I was really looking forward to it.I’m grateful.It took about 15 minutes by car from my accommodation.There’s a parking lot in front of the restaurant, and I was glad to find a spot today.The non-alcoholic beer was chilled and delightful.◯ Date shell and firefly squidThe firefly squid was lightly smoked and delicious.It had a gentle seasoning.◯ Mugwort tofu and a clear soup with Asian sea bassThis was also gentle and comforting. Simply delicious.◯ Bluefin tuna and Indian tuna sashimi, yuba, and wasabi leavesThe tuna itself was tasty. When enjoyed with yuba and wasabi leaves, it created a wonderful balance.◯ Sakura shrimp and Sanuki no Mezame fried tofuThe sakura shrimp was vibrant and aromatic. The Sanuki no Mezame (asparagus) was also delightful.Extremely delicious.◯ Seasonal hassun (small dishes)Corn Fruit tomato jelly Soft-boiled egg Bamboo shoots with kinome Fried Spanish mackerel Raw wheat gluten Mackerel namero rice Not only was it visually stunning, but each item was also very tasty.◯ Freshly cooked rice ◯ Dashimaki tamago (rolled omelet) ◯ Miso soup A perfect finish. The miso soup was delicious! The dashimaki tamago was so gentle.◯ Ginger sorbet and grilled manju The ginger flavor was prominent, and the sorbet was delicious, while the grilled manju had a delightful taste.I was amazed by the skillful preparation at the counter and couldn’t take my eyes off it.After the meal, the hot hojicha (roasted green tea) was served. Hot is justice.Even though it was lunch, the value far exceeded the price. It was incredibly reasonable.Tabelog AWARD-winning restaurants do not disappoint.It was a great meal.Thank you! Less

つけ麺 + ギョーザ / Tsukemen + Gyoza / Maruchō — Tsukuba, Ibaraki

Tokyo style shoyu soup uses 10 different ingredients including pork, chicken and various gyokai (seafood). Medium width wavy noodles are house-made. Pork chashu, menma, negi, togarashi. Yaki gyoza on the side.

Master Arai-san trained Maruchō in Kami-Ikebukuro (open 1968-1981), however this branch is not officially listed as part of the Maruchō norenkai group. 30 seats. Open since 1978. Less

I visited this place for the first time in over 15 years, now that I've developed a love for tempura. Reservations can be made about a month in advance over the phone. The counter has a total of 20 seats, divided between Chef Kondo's group and his top apprentice, and it seems relatively easy to get a reservation since they can accommodate two seatings for both lunch and dinner.I opted for the lightest course and added carrots and corn. Every piece of tempura was delicious and served at a good pace. The only downside is that they don’t offer sparkling or white wine, and bringing your own is not allowed. While sushi pairs well with Japanese sake, tempura really goes well with white wine or sparkling wine. Less

The course offered a lingering taste of spring while hinting at the early arrival of summer. It showcased seasonal ingredients like wild vegetables and fresh beans, with a focus on cooking techniques and aromas that truly reflected the season. The fish dish, infused with the scent of charcoal, was particularly memorable, perfectly balancing the sweetness of the fat with a delightful smokiness. The rice dish in between added a playful touch, and the flow of the meal felt natural without any heaviness. From the beginning to the final peach dessert, it felt like savoring the transition from spring to summer, one plate at a time. The atmosphere across the counter was calm, making me want to return to enjoy the changing seasons once again. Less

Traveling in Dogo, Ehime_11After checking out of the ryokan, I headed back to Matsuyama. This bustling downtown area is filled with many bars and seems lively at night. It’s the perfect way to wrap up my trip.I opted for a sushi course featuring only nigiri. Each piece, made with local fish, was absolutely fantastic! \( ¨̮ )/- Black Oolong Tea - Iwamozuku (seaweed) - Kasugo (young sea bream) from Nagahama, Ehime - Shiro Amadai (white sea bream) from Yawatahama, Ehime - Aori Ika (squid) from Ainanshi, Ehime - Nanban Ebi (sweet shrimp) from Niigata - Aji (horse mackerel) from Mikamo, Tokushima - Akami Tuna (red meat) from Minmaya, Aomori - Isaki (grunt) from Ainanshi, Ehime - Kohada (gizzard shad) from Amakusa, Kumamoto - Katsuo (bonito) from Fukura, Ainanshi, Ehime - Kuruma Ebi (Japanese tiger prawn) - Anago (conger eel) - Miso Soup - Matsuyama Age (fried tofu) - Tamagoyaki (Japanese omelette) Nigiri only: JPY 9300 Black Oolong Tea Less