Foodle

味玉そば / Ajitama Soba / Sengawa Taishōken — Sengawa, Tokyo

Eifukucho Taishōken inspired ramen. Shoyu soup uses pork bones and niboshi, finished with lard. Noodles are supplied by Kusamura Shōten. Topped with ajitama, pork chashu, menma, negi and nori.

The master trained at Eifukucho Taishoken for five years, before 'graduating' and opening his own shop. 16 seats. Since December 18th, 2022 Less

I visited during the weekday lunch hours.I arrived just after 11:00 AM and was able to enter in the first round.(On this day, the first round was for those who signed in between 11:20 and 11:25.)【Visit Details】Michelin Guide Tokyo 2026 Bib GourmandTabelog Soba National Ranking 4th (4.05)Tabelog Soba Tokyo Ranking 1st (4.05)(Soba is the primary category)Tabelog Bronze 2026【What We Ordered】 (For 2 people)■ Jiyu Course JPY 4,900 (tax included)(Course available for orders of 2 or more)Ita-wasa (sliced fish)Zenmai (bracken fern)Tamago-yaki (Japanese omelet)Soba-no-mi Tororo (buckwheat groats with grated yam)Cold: Seiro Soba (+JPY 300 to change to Inaka Soba)Hot: Small Niboshi Soba (soba with dried herring)Mizu Azuki (sweet red bean dessert)I had previously enjoyed the Niboshi Soba and often thought about it. Every dish was delicious, and I enjoyed everything up to the final dessert. The soba was exceptional and to my liking. The Niboshi Soba was incredibly tasty, with the tender and slightly sweet herring perfectly complementing the broth for an exquisite flavor.I was very satisfied.It was a great meal. Less

I finally managed to visit after taking a day off. The menu only offers chicken curry. I tried it the recommended way, and it was delicious from the very first sip of the clear broth. The chicken was perfectly tender, and the refreshing onion pickles and tomatoes were incredibly tasty. I finished it in about 10 minutes. It's only open on weekdays, so it's hard to go, but I definitely want to return. For reference, I lined up around 9:10 AM and was fourth in line. They started accepting customers earlier than the scheduled 10:30 AM, and I was able to go in at the 11:05 AM slot. Less

On a June night in 2026,I visited Takaoka in Chiba for the first time in a year while on a business trip. I had intended to return sooner, but time slipped away.As I opened the familiar door, the unique aroma of Takaoka filled the air, distinct from the typical sushi restaurant scent.That evening, I enjoyed sushi and appetizers right in front of the chef, all paired with sake from local Chiba breweries.I started with the thick octopus, which releases more umami the more you chew, followed by seasonal delights like the bonito from Choshi, aoyagi from Tokyo Bay, grilled sweet sea bream marinated in dashi, and the wonderfully textured aji tataki. I savored my favorite dishes, including chawanmushi made with clam dashi, before moving on to the nigiri.After relishing the marinated kinmedai, I enjoyed the tuna from Choshi and the satisfying texture of the squid. The delicious combination of the simmered clam and its sauce made me smile, and I was ultimately knocked out by the umami of the aji.I left the restaurant vowing to return sooner next time.The course for the evening included the following:◆ Appetizers:◆ Octopus◆ Bonito from Choshi◆ Aoyagi◆ Red sweet sea bream◆ Ankou (anglerfish) liver◆ Aji tataki from Kanaya◆ Chawanmushi with clam dashi from Funabashi◆ Swordfish sushi◇ Nigiri:◇ Kinmedai◇ Kohada◇ Kodai◇ Tuna akami from Choshi◇ Tuna chutoro from Choshi◇ Tuna otoro from Choshi◇ Squid◇ Simmered clam◇ Aji◇ Kuruma ebi (sweet shrimp)◇ Bafun uni (sea urchin)◇ Anago (conger eel)◇ Dry gourd rollSake:- Small bottle of beer- Seisen Natsu Ginjo- BYAKUYA Junmai Nama- Fudou Junmai GinjoMaybe I’ll come back around autumn.It was a great meal. Less

Ultimate hospitality.From the moment you enter until you leave, it’s a perfect restaurant.This was my second visit.The first time was for my birthday, and this time I celebrated my 10th wedding anniversary.The cuisine is classical French.Everything from the ingredients, cooking methods, tableware, to the timing is flawless.After my first visit, I wanted to return for another important occasion, and I was so happy to be back! Less

Tabelog Rating: 4.5 (May 2026) - Ranked No. 1 in Hiroshima.This restaurant offers a glimpse into the depths of Japanese cuisine. They skillfully utilize carefully selected natural seafood from across the country and the pure spring water of Hiroshima to create their dashi (broth). One can only imagine the effort put into sourcing such high-quality ingredients and water.Every time I sip the dashi made from Rishiri and Rausu kombu, I am reminded, "Ah, this is a unique dashi that can only be enjoyed here," stimulating my taste and smell.You can truly feel the skill and philosophy of Chef Hisashi Hirano, who maximizes the potential of the ingredients.The dishes crafted with precise techniques provide a truly luxurious experience.If you order sake to pair with your meal, I highly recommend the pairing option!For an additional JPY 5,500, you get five glasses, which means JPY 1,000 per glass.Sommelier Kimura's selections and creations are simply tear-inducing.The atmosphere of this restaurant, which I value alongside the food and drink, is exceptional!It attracts genuinely good customers who purely enjoy their meals. Less

My favorite sushi restaurant in Tokyo.This is my 20th visit since I first came here in 2021. I visit Sushi Ryujiro about once every quarter.Tokyo has many delicious sushi restaurants, but this one is my absolute favorite.Not only is the sushi delicious, but I also love the atmosphere created by Ryujiro and the entire staff.The omakase starts with the phrase, "First, please let me serve you."The first piece I enjoy is the medium fatty tuna from a salt crust. As soon as I taste this piece, I feel grateful for coming today.The appetizers are also wonderful, especially the steamed abalone and the chawanmushi with konowata, which pair perfectly with Japanese sake.Once we move on to the nigiri, there are no gaps in quality. The sweetness of the squid, the umami of the horse mackerel, the craftsmanship of the kohada, and the purple sea urchin.Each piece is delicious, and the flow of flavors is truly pleasant. I thoroughly enjoyed even the additional akagai (red clam).Coming here motivates me to work hard. Even after 20 visits, I eagerly anticipate my next reservation at this restaurant.My favorite sushi restaurant in Tokyo. This is a special place I want to continue visiting.It was a great meal! ☺︎▼ Today's Order ▼・Salt Crust Medium Fatty Tuna< Appetizers >・Mako Sole・Chawanmushi with Konowata・Steamed Abalone・Fried Pike Conger・Junsai・Mozuku Noodle Salad< Nigiri >・Squid・Shiba Shrimp・Horse Mackerel・Red Meat・Back Fat・Fatty Tuna・Kohada・Purple Sea Urchin・Anakyu (Cucumber with Sea Urchin)・Egg--- Additional ---・Akagai (Red Clam)・Kappa (Cucumber Roll)・Tamakan (Egg Roll)< Sake >・Beer・Gozen Sake・Hakuryu・Toyo Bijin・Mimuro Sugi・Tengumai・Kariho・Ryouga===================================Thank you for reading!! I hope this helps you choose a restaurant! ♬If you liked it, please give a "follow" and a "like"! Less

龍口麺 / Longkoumen / Long Kou Jiu Jia (China House) — Hatagaya, Tokyo

Chicken based soup with shoyu tare and pork fat. Noodles are special ordered and contain chlorella algae. Topped with tsurushiyaki pork chashu, menma, negi, nori and boiled greens. The recommended menu is an omakase Chinese tasting course with various small, seasonal dishes.

Long Kou Jiu Jia is located in an underground walkway adjacent to the entrance of Hatagaya Station. Master Ishibashi-san is around 70 years old, he has been cooking Chinese food since he was 16. 36 seats. Open since 1983. Less

Nestled in a deep alley of Fukutomi-cho, which still retains the atmosphere of the Showa era, this super popular yakitori restaurant attracts fans from all over the country. Its standout feature is the "Omakase Ippon Shobu," where skewers are served one after another until you say "stop," each cooked to perfection.Notably famous are:- Melt-in-your-mouth white liver- Skin bursting with rich flavor- Beautifully rare heart- Rich "Chouchin"And to finish, the signature "Curry Pilaf."While it has maintained its traditions since its founding, it is also said to have shaped the yakitori culture in Yokohama. However, some say, "They should take down the yakitori sign; it’s more like a high-end yakitori kaiseki. They offer wine, sake, and upscale courses. But frustratingly, the skewers are undeniably delicious." Less