Foodle

This is a renowned tempura restaurant located behind the Nihonbashi Takashimaya. The young owner hails from Nagasaki, and the meal begins with Hatoshi tempura. There are two types of shrimp for a delightful comparison. The scallops were incredibly thick and perfectly fried. I also ordered young corn as an extra. We finished off with tempura rice tea. Everything was truly delicious! Less

I just had Kanjang Kanjang in Seoul (o^^o) And here I am again two days later! The Soft-Shell Crab with Egg is a winner! ♪(´ε｀ ) I bet this is the only place that could come up with something like this. Among genre-less restaurants, this one stands out as particularly interesting (╹◡╹)♡ Next time, I plan to come back in December with my daughter to enjoy some crab together (^_−)−☆It was a great meal! Less

もやしそば / Moyashi Soba / Shikin Hanten — Harajuku, Tokyo

Doubutsu-kei shoyu ankake soup. Medium width chūka noodles. Topped with wok-seared bean sprouts, carrots, garlic chives, onions, sliced pork and wood ear mushrooms. Yaki gyoza on the side.

Shikin Hanten is a Chinese restaurant open for over 55 years. 22 seats. Since 1966 (renewal in 2019). @shikinharajuku Less

Course: JPY 25,300Alcohol: 4 servingsTotal: JPY 29,260Located just a 3-minute walk from Heiwadori Station, this sushi restaurant is on the second floor of a shopping arcade building. I made a reservation through Ikkyu.com.Before the nigiri, we were served four dishes:- "Shirobaigai with Okra Jelly": A dish featuring shirobaigai (white clam) topped with a jelly made from chopped okra.At this point, we were given cucumber and salt at the counter, which reminded me of my master’s restaurant.The "Uni" (sea urchin) was served as is, the "Isaki" (snapper) was wrapped in salted kombu, and the "Katsu" (bonito) was enjoyed with condiments. The condiments had a flavor reminiscent of soy sauce-pickled chopped onions and green onions, with a quite strong seasoning.The nigiri started with "Kodai" (young sea bream) and included 13 pieces in total. One standout was the "Kouika" (baby cuttlefish), which was topped with uni and tobiko (fish roe) and drizzled with sudachi (Japanese citrus). The kouika was sweet with an excellent texture, perfectly complementing the sweetness of the uni.You can feel the essence of Ten Sushi here, yet they maintain their unique style. The chef's approach to customer interaction was just right, engaging both regulars and newcomers equally, which I appreciated.It was a great meal.Course Menu:● Shirobaigai with Okra Jelly● Isaki with Uni● Katsu● Steamed Egg Custard with Boiled Shirasu and Karasumi◯ Kodai◯ Madai (sea bream)◯ Nodoguro (blackthroat seaperch)◯ Kohada (gizzard shad)◯ Kouika (baby cuttlefish)◯ Amategarei (flatfish)◯ Chutoro (medium fatty tuna)◯ Kuruma Ebi (sweet shrimp)◯ Boiled Hamaguri (clam)◯ Hokkigai (surf clam)● Kuruma Ebi heads◯ Murasaki Uni (purple sea urchin)◯ Anago (sea eel)● Miso Soup◯ Tamago (egg)● Watermelon Juice Less

I visited Shizuoka for the first time, and I went to Shun, renowned as the best eel restaurant in Japan.It took about 20 minutes by taxi from Shizuoka Station. The taxi driver recognized the restaurant's name immediately, so I thought it was nearby, but it turned out to be quite a distance! The ambiance of the restaurant was absolutely lovely, and I noticed a few tourists casually walking in as well.Just thinking about the time spent enjoying the eel makes me swoon. I was pleasantly surprised by how delicious the pizza and soft serve ice cream were, as I had only heard rumors about them.The eel was grilled with great care, resulting in a wonderfully chewy texture.Ah, it was so delicious! Although it was lunch, it felt like an all-day affair for my stomach and time! Less

I enjoyed a course meal inspired by the G7 Summit! Everything was delicious. I was quite full from snacking, but good food always goes down easily! The strawberry soda is a seasonal special, and since I loved it when I had it last year, I had to get it again this time! The meat was the most tender I've ever had! The flavor of the Ise lobster and the tenderness of the abalone steak were truly impressive! ✨ The view was lovely as well, and I left feeling completely satisfied. Less

Ca'enne, a wood-fired Italian restaurant located in the Mitsui no Mori area of Tateshina, has earned a rating of over 4 on Tabelog, been featured in Gault & Millau, and selected as one of the top 10 Destination Restaurants 2024 by Japan Times, establishing itself as a representative restaurant in this region.The courses are crafted using local ingredients from the Koshin region, centered around the Yatsugatake area, with all wine pairings sourced from Nagano. The sparkling wine is specially made for Ca'enne by the Mizukake Brewery in Haramura. The restaurant is dedicated to creating a meaningful dining experience that emphasizes the significance of eating in Shinshu.The restaurant has been renovated, transitioning from a high counter to a low counter. The counter now accommodates 6 seats, allowing all guests to enjoy their meals at the counter.Currently, the course is offered at JPY 19,800 (excluding tax and service). Given the extensive use of local natural ingredients, this price point offers excellent cost performance for this level of dining.A new non-alcoholic course featuring five drinks (combining forest blessings and fermentation with fruits) is now available. These homemade fermented beverages allow for a rich dining experience even without alcohol:- Homemade thinning grape and itadori drink with sparkling water- Homemade kombucha (tea fungus) with red pine tea- Homemade fermented apple and rhubarb drink with young tea- Sweet sake made with white koji and hojicha- Homemade wild grape drink with jerusalem artichoke teaThis visit was during the spring wild vegetable season for dinner. For lunch, Chef Usui operates solo, likely serving only one group at a time.The dishes for this occasion included:- Naturally aged prosciutto made at the foot of Yatsugatake, served with fried sake lees and winter potatoes in pastry, aged for one year with Masumi sake from Suwa.- Tara no me (bitter greens), koshia-bura, and Tenryu sweetfish, coated in egg and grilled, topped with homemade fresh cheese made from Jersey cow milk.- White asparagus from Uehara Farm, grilled over wood fire, served with farm-raised trout from Shinshu, fermented white asparagus sauce, Meyer lemon espuma, and Yukiyanagi flowers.- Homemade bread, fermented with apple yeast.- Carp from Saku, carefully deboned and grilled with homemade miso, served with a sauce of wild vegetables and fermented sun-dried tomatoes.- Bamboo shoots with Tsuki no wa bear, grilled Shinshu bamboo shoots served with a sauce made from sliced bear simmered in fermented cream, with crow pea and garden pine oil—a truly Shinshu dish.- Shinshu wheat, Shinshu beef, and butterbur buds, featuring a pasta dish with stewed Shinshu beef, butterbur buds, and pickled cheese, made with freshly hand-rolled tagliatelle right in front of you, showcasing a variety of textures.- Silk eel from Okaya, raised on silkworms at the Kankosou eel restaurant, grilled with blueberry sweetness, served with buckwheat groats and barley risotto, along with pickled jerusalem artichokes.- Shinshu brand crossbred beef, known for its light yet juicy flavor, grilled with onion miso and pepper, served alongside grilled green asparagus from Uehara Farm.- Buckwheat flour and wild mushrooms, hand-rolled pasta made from buckwheat and wheat flour, served warm in bamboo shoot broth with koshia-bura and a foam of root vegetables, enjoyed with chopsticks.- Black wood and strawberries, a bavarois infused with the aroma of black wood from the garden, Yatsugatake yogurt espuma, fermented strawberries, and fresh strawberries.- Kinako (roasted soybean flour), tea, and black sesame, served with baked sweets alongside coffee (other options like espresso and herbal tea are also available).Tabelog rating: 4.17, Bronze in the 2025 Top 100 Restaurants.Overall rating: 4.00 ⭐️⭐️⭐️Budget: JPY 27,000 (course JPY 19,800)Reservations can be made through TableCheck. While it may be difficult to reserve during holidays, weekday reservations are possible.#Ca'enne #WoodFiredItalian #ShinshuWine #TateshinaGourmet #NaganoGourmet Less

I visited during the Golden Week. The restaurant has a calm atmosphere, attracting customers of all ages, allowing everyone to enjoy their meal without any pressure. By making a reservation through Tabelog, you can enjoy a course menu featuring an impressive variety of eel dishes. And of course, the taste is exceptional! This is definitely a place I want to revisit! Less

The chef's dedication is evident not only in the dishes but also in the ingredients, table settings, tableware, and artwork. The cost-performance ratio is excellent as well.A total of 11 courses:1. The first welcome drink (soup): Chilled soup made from new onions and potatoes.2. Ten-inch hors d'oeuvres (local vegetable dish).3. Seasonal and fresh appetizer (first dish): Aged smoked Isaki (Japanese grunt fish) and Isaki's karasumi (roe). The moist Isaki is delicious, caught and prepared by the chef himself in Toba, then aged.4. Seasonal and fresh appetizer (second dish): Homemade ham, Jambon ham, seasoned with herbs instead of the usual saltiness found in store-bought versions.5. Seasonal and fresh appetizer (third dish): Aged Hata (grouper) presentation with dill. The broth from the Hata is delightful!6. Risotto with Gohito rice and a life-giving bouillon: Made with aged Gohito rice and topped with aged venison from a 4-5 year old deer, cooked in the chef's special bouillon. Incredibly delicious!7. Mie fish dish: Sautéed Ise sea bream with sauce from the fish's head. Served with homemade bread infused with Aosa seaweed—delicious sea bream.8. Seasonal palate cleanser: Herbal tea jelly made from homegrown lavender.9. Matsusaka beef (monthly special): Baked Matsusaka beef with herb breadcrumbs—tender and delicious!10. Ise tea, Aoyama Unkan: As part of the kaiseki French dining experience, this final dish is designed to enjoy the finest Ise tea, which is beneficial for the body.11. Tea sweets: Vanilla bean ice cream, uirou (rice cake), and homemade monaka with red bean paste.Non-alcoholic seasonal sparkling drink (Meiwa Town Amanatsu mikan) is refreshing without being overly sweet, perfect for rejuvenating after a long drive.Grape juice made from Cabernet Sauvignon.I thoroughly enjoyed the meal. Less