Foodle

Among the Sakai group, this course is the most affordable, yet I was very satisfied with the quality!I also love that I can place additional orders. I’ve ordered extra a few times, and considering the price, I think it offers great value within the group.The food served is delicious, and I appreciate that I can charge my devices without having to take off my shoes. There’s a charging station under the counter for each person, which is very convenient.I also like the warm and approachable atmosphere created by the chef.Here’s what I enjoyed this time:⚫︎ Sea Bream Caught at the Meihama fishing port.⚫︎ Hane Saki (Munakata) Octopus Topped with yuzu, refreshing and delicious.⚫︎ Herring from Rausu, Hokkaido Tossed with sesame, very tasty.⚫︎ Ubu The green variety is limited edition. I liked this flavor, but I remember having a red one at another location in this group that was also delicious.⚫︎ Oyster From Senpou City, Hokkaido.⚫︎ Fried Swordfish and Tempura of the Legs.Nichi Nichi A limited edition sake called Aiyama It’s a sake that looks like a face when you see it. Haha! Once you see the face, you can’t unsee it!⚫︎ Grated Corn From Fukuoka Prefecture. Seasonal vegetables are always delicious.⚫︎ Flatfish From Rausu, Hokkaido.I also ordered Ankimo and Karasumi as extras. Being able to order additional items is fantastic!Next up is sushi.From the Kaze no Mori series, I had a limited edition sake called Summer Night Sky 2026, which is a fresh sake.⚫︎ Spear Squid From Karatsu, served with refreshing sudachi.⚫︎ Kasugo Sea Bream With a refreshing yuzu aroma, very tasty.⚫︎ FlounderShinano Seishu No.6 Limited edition barrel-aged S type sake.⚫︎ Kohada ⚫︎ Tokishirazu ⚫︎ Isaki A fish that feels like summer.⚫︎ Horse Mackerel From Tsushima, Nagasaki.Tuna ⚫︎ Akami ⚫︎ Ootoro From the jaw area.Kokuryu Shizuku ⚫︎ Anago Miso Soup ⚫︎ Negitoro Takumaki With shiso as a nice accent.⚫︎ Tamagoyaki Egg omelet with shrimp and yam. Not sweet, very delicious.I was extremely satisfied.On this day, it turned out that an overseas guest canceled last minute, so we had the place to ourselves! What a lucky day!!! I don’t think I’ll have such a lucky experience again anytime soon.Because of that, I raised my rating. I’m truly grateful and feel lucky.I had a great time chatting freely with the chefs, more than usual.It was a great meal! I apologize for not being able to record the drinks for my companion, although I took photos. Less

I enjoyed the omakase course at "Sushi Ino" in Matsuyama. Located on the 3rd floor of a building in the bustling Ni-banchō area, this hidden gem features a beautiful white wood counter where you can appreciate the chef's skills up close.The local Ehime sea bream shines, with its rich sweetness brought out by grilling, while the lean cuts are simply seasoned with salt to maximize their natural flavors. The simmered anago (conger eel) is tender and easily separates from the bone, and the low-temperature cooked ankimo (monkfish liver) melts delicately in your mouth. The sushi rice, made with red vinegar, harmonizes perfectly with the toppings, and even the chawanmushi (savory egg custard) flows beautifully. Less

特製しなそば / Tokusei Shinasoba / Teuchi Seimen Hachimitsu — Gotanda, Tokyo

Golden soup contains various ingredients sourced from around Japan, including niboshi, shellfish and chicken bones. According to a sign out front, the soup is low in salt and gentle on the body. Noodles are handmade and cut after each order comes in. The noodles use 100% domestic wheat, the exact recipe (and water content) is adjusted depending on the climate. Two types of pork chashu, menma, wontons, chopped negi and mitsuba. The wonton skins are ordered via a special wonton maker.

The master has prior experience in various food and beverage industries. After 15 years of intense ramen research, he finally decided to open his own store. Around 100 bowls total available per day. Nine seats. Open since April 26th, 2023 @hachimitsu2002 Less

【Business Meeting Suitability】★★★☆☆【Companion Suitability】★★★★☆【Private Rooms】Available【Smoking】No smoking allowed.【Estimated Budget】JPY 50,000 - 55,000 per person【Atmosphere】A counter with a maximum of 9 seats and a private counter room. You can feel the good relationship between the chef and the apprentice, creating a lively atmosphere.【Recommended Occasions】It has a slightly mischievous vibe, making it a bit tricky for business meetings. For companions, starting at 6 PM is just about manageable, but it might get hectic.The entrance lacks the restaurant's name, making it hard to find, but this floor only has Sushi Saeki. The interior is a deep black or dark brown, giving it a sophisticated feel, yet there are Chrome Hearts coasters on the tables, giving it a trendy Minato-ku impression. The location is closer to the corridor near Taihei Elementary School, so the clientele is somewhat casual.The private counter room is attended by the head chef, which results in slower service. Despite the limited number of dishes, the pace becomes hectic towards the second seating at 8:30 PM, making it difficult to order additional items. On the bright side, the limited number of dishes makes it easier for women to enjoy the course.The sushi rice is firm and made with quality red vinegar, which I prefer. Although there are fewer dishes, the ingredients are luxurious and delicious. Less

Shimbashi HoshinoInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for taking a look! I would appreciate your likes, follows, and saving the restaurant.I revisited Shimbashi Hoshino, a recipient of the Tabelog Award 2026 Gold and a member of the prestigious 100 Best Restaurants list. I always look forward to dining here.During this season, there are so many ingredients I want to try, such as abalone, conger eel, soft-shelled turtle hot pot, sweetfish, and duck eggplant. So, I was particularly excited to visit this time!Here’s what I had that day, along with some thoughts:"Mitsuda's Water Shield, Sanriku Abalone, Cucumber, Wasabi" The refreshing and easy-to-eat water shield pairs well with the crunchy raw abalone. Delicious!"Steamed Rice with Eel and Wood Leaf" This is a bite-sized eel rice dish made with natural eel from Lake Ogawara in Aomori Prefecture. The skin is crispy while the inside is tender and fluffy."Spinach and Iwatake Mushroom with Sesame" This sesame dish uses only the crunchy stems of the spinach, providing a delightful texture."Yoshino-ni of Sprouted Taro" Eating this always brings me comfort. Consistently delicious."Steamed Abalone from Boso with Liver Sauce" This cut is my favorite. It's tender and flavorful, and the more you chew, the better it tastes."Purple Sea Urchin from Rebun Island with Jelly Broth of Kijihata" The depth of flavor from the sea urchin and broth jelly is outstanding."Tempura of Small Clams and Fava Beans" The unique taste of the small clams is incredibly delicious. I could eat them endlessly!"Sashimi: Akou, Flounder and Engawa, Conger Eel, Hamaboufu" This is a rare sashimi that can only be enjoyed at this time of year. The conger eel is lightly grilled."Soft-Shelled Turtle Hot Pot" The piping hot soft-shelled turtle hot pot with rich broth is exquisite."Grilled Sweetfish from Katsuragawa with Tade Vinegar" This sweetfish is in excellent condition. Freshly grilled, it’s delicious!"Kamo Eggplant, Ginger, Wood Leaf" This eggplant is first deep-fried and then simmered. The texture is preserved beautifully, resulting in a comforting dish."Conger Eel and Cucumber" Grilled conger eel with cucumber in vinegar. Eating them together creates a delightful contrast between the warm eel and the cold cucumber, along with their textures."Beef Shigureni" "Small Fish" "Pickles" "Miso Soup" "White Rice" "Kuzukiri" This is a summer-only dish of kuzukiri.I had a wonderful time once again. I definitely want to visit again. It was a great meal! Less

I stumbled upon this game meat restaurant by chance. I believe game meat really divides opinions, but I was eager to give it a try.The chef greeted us personally. As a hunter himself, he utilizes every part of the ingredients without waste.Although the order of the dishes in the photos is different, we were served:Macaron,Chilled Corn Soup,Sea Bream,Wild Boar Pâté,Pike wrapped in pastry,Venison Leg,Financier.As I mentioned in the comments on the photos, this place is completely different from others. Each dish is unique and creative. You can tell a lot of research went into it, and there’s absolutely no gamey smell.I was impressed by every dish. The creativity was outstanding! ✨I would love to visit again when the seasons change. I enjoyed my meal thoroughly. It was a great meal! Less

⭐️ Loin, Outside Skirt (Shown in the photo are Loin and Kalbi) I made a phone reservation on Monday and visited the restaurant. Sumibi Yakiniku Kyuu, the number one yakiniku restaurant in Akita Prefecture, offers carefully selected meats, primarily Akita beef, grilled over charcoal. Upon arrival, I was warmly welcomed by the elegant staff. The interior was impeccably clean, far beyond what one would expect from a yakiniku restaurant, exuding a sense of luxury, yet the prices were relatively reasonable. While the course options were appealing, I opted for a la carte. I ordered Beef Tongue, Loin, Premium Loin, Kalbi, Outside Skirt, and Liver, but the Loin and Outside Skirt stood out with their excellent seasoning and refreshing taste, pairing perfectly with rice. The cold noodles had a slightly sweet broth, offering a refreshing flavor. Next time, I’d like to focus on trying more dishes, especially the Outside Skirt and Loin with a large serving of rice. Less