Foodle

Located a 13-minute walk from Asagaya Station, this restaurant is situated on the first floor of a residential building in a quiet neighborhood beyond the shopping street. After a brief wait at a side table, I was quickly seated at the counter.The restaurant has six counter seats and six table seats, accommodating five customers at the time of my visit. The space is very clean and well-maintained. There are about six staff members, ensuring attentive service without any delays.I made a reservation through an online system for the special set meal featuring three types of pork, priced at JPY 9,800. Reservations open at noon on Sundays for the following week, so be quick as they fill up fast.**Loin Cutlet (70 grams)** The first dish served was two pieces of cutlet, presented with the cut side facing up, showcasing a unique serving style. The aroma was delightful, with a strong scent of pork. The cutlet is fried at an ultra-low temperature, and the white coating is made from low-sugar breadcrumbs, avoiding any strange sweetness while enhancing the pork's flavor. Even though I wasn't sitting right in front of the cooking area, I couldn't hear any sizzling oil. The coating clung tightly to the meat without peeling off, providing a satisfying crunch, and even the leftover breadcrumbs on the plate were delicious.The cutlet's cross-section revealed juicy meat, glistening with surface tension. As with any tonkatsu, enjoying it before the juices overflow is key to savoring its flavor. The balance of about 20% fat gives it a pleasant texture while remaining tender. No salt is needed; it can be enjoyed as is.**Shabu Pork Brisket and Tenderloin (70 grams)** This dish also had a juicy cross-section with a slightly sweet aroma. The texture was reminiscent of cheese that pulls apart, showcasing the quality of the meat. I've had shabu pork at other places, but this one is in a league of its own. The exquisite cooking technique likely contributes to its refined flavor, which was the most elegant of the meal. It was delicious on its own, but a sprinkle of salt at the end enhanced the taste, which was already rich and flavorful.**Pork Belly Cutlet (70 grams)** My personal favorite, this cutlet had the best fat. The chef skillfully removed the sinews right in front of me, resulting in an excellent texture. The meat was barely held together, crumbling and disappearing with each bite. The flavor of the pork fat was pronounced and assertive. For those who appreciate pork fat, this is a perfect dish; however, it might be too rich for others.I also tried the sauce and sesame oil, but while they added an interesting twist, they overshadowed the pork's flavor, which I found a bit regrettable. Enjoying it plain with salt allows for the best appreciation of its taste and aroma.The rice, cooked in a pot, was glossy and sparkling. It had no unpleasant odor and a wonderful aroma. Many tonkatsu restaurants ruin high-quality rice by using rice cookers, but here, the rice was fragrant, delicious, and slightly soft.The tonjiru (pork miso soup) was flavorful, with a hint of fish from the bonito flakes, featuring pork and daikon in a light broth.The meal included various appetizers, finishing with a refreshing mango sorbet.This high-end restaurant offers a stress-free dining experience without delays in service.The overall quality of this tonkatsu restaurant is truly impressive. Less

Many of you may already know, but "Sou" opened in November 2024 as a members-only salon that invites renowned restaurants from across the country, providing an opportunity to enjoy their offerings in Tokyo. Occasionally, they even host collaborative events between hard-to-book restaurants in the city, and sometimes they open up a few seats through OMAKASE, Pocket Concierge, or TableCheck.While I won't mention the address since it's not publicly available, it's conveniently located for me. I often found myself hesitating when I received emails about restaurants like F from Akita or Kobanzushi from Fukushima, wondering whether to go. However, since it's a pop-up service with a limited duration, I often couldn't align my schedule, and compared to the prices at the actual locations, it felt quite expensive, so I hadn't participated until now.However, I recently learned that the famous yakitori restaurant "Yakitori Taniguchi" from Mukonoso, Amagasaki City, Hyogo Prefecture, would be featured, so I decided to visit "Sou" for the first time, making a reservation through OMAKASE.While the omakase course at the restaurant costs JPY 16,500, the meal-only course is JPY 32,600, and the course with alcohol pairing is JPY 39,200, which is quite pricey. However, considering the transportation and accommodation costs for the staff, as well as the profits for "Sou," a certain level of markup is understandable. Moreover, since they are not currently taking new reservations, and the only way to get in is to catch last-minute openings on the restaurant's Instagram, it felt reasonable to consider the travel and accommodation costs to Hyogo as a good deal. I also opted for the alcohol pairing, which only added about JPY 6,000, and it includes a total of 400ml (just over 2 go) served with every 3-4 dishes.Now, "Yakitori Taniguchi" is a restaurant from Hyogo, but the owner, Yuta Taniguchi, was born in Mitaka, Tokyo. Influenced by the personality of the master at the yakitori shop where he worked part-time during high school, he initially joined a transportation company but returned to the food industry. After managing a yakitori franchise in Osaka, he opened his restaurant in Mukonoso, a city he fell in love with. The restaurant features only a counter with a course that serves four whole rare Takasaka chickens to eight guests. Apparently, Takasaka chickens stop laying eggs after 115 days, which depletes their nutrients, so they only source and process chickens that are under 115 days old.On the other hand, "Sou" is quite spacious. Although it only has counter seating, there are a total of 12 seats, which is about 50% more than usual. Additionally, the charcoal grill set up in the island kitchen behind the counter was purchased in partnership with "Sou" specifically for this occasion. They really invested in this! By the way, right after our visit, a popular yakitori restaurant from Yokohama, "1000," called asking to use the grill. They offered to rent it for JPY 5,000 a day, haha.So, given the different number of customers and the unique circumstances, let's enjoy the yakitori from "Yakitori Taniguchi."- Chicken Consommé Soup A rich and delicious soup made from chicken bones. So good!- Sashimi of White Meat (Breast) Served with ginger soy sauce. Chewy and delicious!- Presentation of Liver - Sashimi of Liver, Heart, and Gizzard Drizzled with sesame oil and served with salt. This is where the true quality of Takasaka chicken shines. The white liver of Takasaka chicken rivals foie gras!Now, let's move on to the yakitori.- Chopped Breast Meat Served with fresh wasabi to taste. The chewy texture is consistent with the sashimi, and the umami between the skin and meat is strong—this is delicious!- Chopped Thigh Meat First, enjoy the meat alone, and when the fat spreads in your mouth, add some salted fresh pepper. Ah, this method is quite logical! The sweetness of the fat pairs perfectly with the spicy fresh pepper. Amazing!- Oni Oroshi A palate cleanser. Refills are free.Now, let's move on to the skewers.- Tsukune Starting with tsukune?! So soft! The inside is slightly rare. Fluffy and delicious!!The serving plates are carefully wiped clean after each dish.- Tomato Is this a fruit tomato? Sweet and juicy, with a firm texture at the core—delicious!- Red Meat (Inner Thigh) I thought red meat with wasabi was odd, but this juicy and flavorful red meat pairs well with wasabi.- Chicken Wings Add lime to taste. Hot! The fatty skin and subcutaneous fat are delicious!- Lightly Pickled Cucumber and Myoga A palate cleanser. Refills are also free.- Liver Paste Of course, the liver paste is great, but the toasted bread is delicious too!- Negima Served hot! Ah, but it's tender and perfectly seasoned with salt—so delicious!- 3L Asparagus from Hokkaido Oshitani Farm This is some thick asparagus! The stalks are juicy and fresh! The tips are fragrant and tender—delicious! They say 3L or larger is only available for a short period.They were grilling two more skewers, and after that, we would finish with chicken rice and soup, so I ordered two additional skewers and a pudding. There are six types available, but since there aren't enough for everyone, I could only choose the quantity, not the types, so I requested two additional skewers and a pudding.- Upper Thigh With tare sauce. This is the upper part of the thigh that was served as chopped meat. It has some fat, but the meat is quite lean.- Furikake Meat around the shoulder. Topped with soy sauce-pickled green onions. The umami of the meat is incredible! It’s fluffy and too delicious!- Additional Bonjiri A firm bonjiri with a crispy texture—delicious!- Additional Thigh Joint (Soriresu) Topped with kanzuri. The skin is juicy, the subcutaneous fat is full of flavor, and the meat is tender—perfect!They also served seseri and back liver.- Meal - Chicken Rice - Chicken Soup Freshly cooked, the breast meat is tender, and the chicken rice is delicious! The soup is rich in flavor and very tasty.- Additional Pudding Wow! It has an incredibly rich color! And the taste is also very rich and delicious! It’s from a shop called "2/2" in Fukuoka.Wow, it was really delicious. I’ve had Takasaka chicken several times, including at the specialized restaurant "Katsu Tori" in Shibuya, but this was also delicious. It might be even better when enjoyed at the restaurant in Hyogo.By the way, I also ordered two additional skewers, pudding, a beer (Heartland medium bottle), a Yamazaki highball, and mineral water, and the total was JPY 7,450.Incidentally, I heard they plan to open a restaurant in June in Tenjinbashi, Osaka. The owner, Taniguchi, will be working at the Osaka location, while the second-in-command woman who assisted on this day will manage the current Mukonoso restaurant.Recently, I’ve only been making day trips to Kansai, so I’ve been wanting to stay overnight this year. I hope to enjoy yakitori at either the Tenjinbashi or Mukonoso location—or maybe both! It was a great meal! Less

▼Michelin One Star ▼Michelin Green Star ▼Gault & Millau 3 Toques 15.5/20 ▼Tabelog BRONZE 2026 Selected Restaurant ▼Tabelog French TOKYO 2026 Selected Restaurant ▼Visit Score: 4.24 I enjoyed a solo lunch on my day off today at "LATURE." It’s about a 10-minute walk from Omotesando Station. The restaurant is divided into the second floor, basement level, and an annex. Today, I sat at the counter in the basement. What left a strong impression was their signature dish, the "Deer Blood Macaron." I was nervous about what it would taste and smell like, but all my worries were completely dispelled. It was a sweet and delicious macaron. This shocking first dish completely eliminated any preconceived notions or resistance I had towards game meat. The pie baked with three types of game meat and foie gras was also memorable, as the aroma that spread with each bite was very pleasant. In the latter part of the meal, - The sweetness of the 2-year-aged potatoes - The light and crispy texture of the financier were particularly memorable experiences for me. The pairing included wines from domestic wineries, and I was very satisfied as they all matched my taste perfectly. ■Lunch Special Course: JPY 8,800 ■Pairing - Kyoeido K5 (GI Yamanashi) - Curved Ditch Albariño Le nord 2024 - Kyoeido B1 HIKIMA - Tenuta Fornace Cantaroba - Pascal Chalon La Grande Ourse 2020 ■Water (Sparkling) Total: JPY 21,538 Thank you to everyone at LATURE. It was a great meal! Less

五目湯麺 / Gomoku Yumen / Shinsetsuen — Shimokitazawa, Tokyo

Gomoku yumen contains chūka style doubutsu-kei soup, medium width flat noodles and a plethora of toppings including bamboo shoots, cabbage, carrots, bok choy, two types of shrimp, scallops, sliced pork, negi, wood ear mushrooms and a quail egg. Served with za-sai, yaki gyoza on the side.

Shinsetsuen is an old school Chinese restaurant, serving Beijing style street food six days a week until 5am. The shop is beloved by numerous Japanese celebrities, whose autographs can be seen adorning the walls. 50 seats. Open since 1988. Less

Time flies like an arrow. Lately, I've been feeling anxious about how quickly time passes. It's hard to believe that two and a half years have gone by since my last visit. So, on the second night of my trip to Koriyama, I had the pleasure of dining at the renowned restaurant Namiki's branch, Ran Tei ~ Bibi An.Since it was June, I passed through a ring of reeds at the entrance, symbolizing the summer purification ritual, to cleanse myself before entering the restaurant. I took my usual seat at the counter and began by quenching my thirst with a refreshing, unblemished draft beer served in a pilsner glass.The first dish was a corn tofu made from the naturally sweet white corn "Pure Sweet," served on a lotus leaf, accompanied by refreshing water shield seasoned with sesame sauce. This marked the beginning of the June performance at Igarashi Theater. The eight-part appetizer featured a dish that reflected the spirit of the young chef Igarashi, who honed his skills in Gion, with a blue maple leaf symbolizing his lineage.Instead of the red maple, the still-green blue maple suggests a sense of subtraction, perhaps? The presentation evoked the elegance of Kyoto, and even a young chef who has spent a few years absorbing the atmosphere of Kyoto would struggle to replicate it. Next, I was served a "Red Sea Cucumber" resembling Mickey Mouse, garnished with freshly grated wasabi. The flavor of this Hokkaido red sea cucumber was rich and distinct, with a sweetness that lingered after swallowing, truly a unique experience reminiscent of the "Makkura" sea pineapple.The highlight of the meal was a clear soup featuring Hokkaido scallop dumplings, crunchy mountain vegetables, and steamed abalone from Tokiwa, all enhanced with a sprinkle of yuzu. The clear broth, primarily made from kombu dashi and supported by the first extraction of bonito dashi, permeated my senses with its exquisite flavor.The sashimi course featured two arrangements: the first half included grilled "Hatsu Katsuo" with ginger and garlic chips, while the second half offered a refreshing taste of summer tuna, thickly sliced "Hon Maguro," and "Hon Kyu-e" with multiple hidden cuts to enhance the flavor. The "Shobudai" squid was also included, providing a strong sweetness and umami.For the grilled dish, I enjoyed the Ayu from Gujo Hachiman, seasoned with plenty of wasabi, and I savored the fish from head to tail without using any tare sauce, as it was perfectly grilled to tenderness. Next, I was introduced to the local brand of black-haired wagyu, "Uneme Beef," which was grilled over charcoal, allowing me to enjoy the natural flavor and sweetness of the meat.The skill in grilling both fish and meat was evident, and I continued with a tasting of "Karasumi Mochi" paired with grilled "Shiroko" from fugu and grilled "Hokyokai" clams, topped with shaved karasumi, a dish that was a delightful indulgence. Following this, I experienced the specialty of Chef Igarashi, who previously ran a sushi restaurant. He prepared "Hon Kyu-e" sushi right in front of me, using red vinegar rice, along with two types of "Kohada," "Shobudai," and medium fatty "Hon Maguro" nigiri, as well as gunkan rolls and tekka maki, generously topped with sea urchin from Rebun Island.After enjoying two types of fluffy and tender "Anago" nigiri, I was served "Shiro Imo Suki" with a silver sauce, followed by rice cooked in a clay pot with myoga, accompanied by lightly pickled "Mizunasu" from Senshu, homemade pickled plum, and "Chirimen Jako." To finish, I indulged in a dessert of red bean, agar, matcha gelato, and water dumplings, completing the special omakase course for June.Throughout the meal, I savored the flavors of Fukushima's representative sake, "Hiroki" Junmai Ginjo, and "Sharak" Junmai Ginjo, along with a red wine from Southern Italy, "Colosi Salina Rosso," and a glass of "MACALLAN." I was overwhelmed with gratitude as I enjoyed delightful conversations with the legendary chef Igarashi and the hostess, making for an unforgettable experience. Less

Sumibi Yakiniku Horumon SawaishiInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for checking this out. I would appreciate your likes, follows, and saving the restaurant.I revisited "Sumibi Yakiniku Horumon Sawaishi," a recipient of the Tabelog Award 2026 SILVER and recognized as one of the top 100 restaurants. This time, I joined a gathering of four food enthusiasts. Since opening, this yakiniku restaurant has been incredibly popular and difficult to reserve. As a meat lover, I always look forward to visiting this place.Here are the dishes we enjoyed that day, along with some thoughts:"Kimchi" "Kakuteki" Both have a delicious sweetness followed by a spicy kick that becomes addictive."Urute Sashimi" The crunchy texture of urute pairs perfectly with green onions, sesame oil, and salt."Senmai Sashimi" The fresh and bouncy senmai has no unpleasant odor and is enjoyed with a vinegar miso sauce. Absolutely exquisite!"Tanmoto" Juicy and well-marbled, the flavor bursts in your mouth—simply irresistible!"Kabazawa Shoten's Waterless Harami, with Salt" I have a particular fondness for harami and sagari. The flavor that develops with each bite is indescribably delightful."Liver" "Oi Kimchi" "Kabazawa Shoten's Waterless Sagari, with Sauce" Same as above, LOL."Tomosankaku" "Shinshin" "Shibire" "Shimacho" "Tsurami" "Jo Mino" "Pork Tongue" "Kashira" "Harami" "Cold Noodles" The broth is exceptional, and the chewy noodles provide a great texture. So delicious!"Yuzu Sorbet" I had a wonderful time and would love to visit again. It was a great meal! Less

Asparagus Asparagus with MayonnaiseFlatfish and Lettuce Grilled Flatfish over Wood Salt-marinated Flatfish Soup made from Tomato ExtractSuckling Pig and Beans A dish of wild boar meat stewed with aromatic vegetables and spicesCappelletti in Broth Grilled Enoki mushrooms and egg noodle ravioli Soup made from duck bones and aromatic vegetablesHanta, Aosa, and Rice Risotto cooked with fish broth, Aosa seaweed, lemon zest, and capers Fried HantaTagliolini Pork and ZucchiniMeat and Wood Pork Shoulder Beets, Whole Grain Mustard, and Coarse SaltLeeks and Noodles Italian Mancini Pasta Leek Oil-based SaucePapaya Melon and Mint SorbetShiranui and Yogurt Cocoa Crumble Yogurt Ice Cream Shiranui Sauce and ChipsEgg, Brown Sugar, and Marsala PuddingBlack TeaThis was my first experience with wood-fired cooking! The rich aroma and flavor of the wood truly enhance the unique atmosphere.The interior is chic yet warm, amplified by the wood, creating a cozy ambiance.The dishes, centered around local ingredients, are deceptively simple in appearance but are gentle and full of umami.From the pasta to finish off the meal to the three desserts, you can feel the chef's hospitality.Moreover, the fact that it’s a one-man operation is impressive.Given the location in Kagoshima, it’s a bit of a challenge, but I definitely want to visit again. Less

When you come to Kyushu, this place is a must-visit.I fell in love with Robatayaki Sanroku during my last trip to Kyushu.I arrived just after 1 PM, and since it was during Golden Week, there were nearly 30 groups waiting. I had to write down my car's license plate number and color at the reception and wait in the car until the staff called me.The chicken here is truly delicious. It's the best chicken I've ever had in my life. The charcoal grilling adds to the flavor, and the chewy jidori (local chicken) becomes more flavorful the more you chew. The crispy skin is simply irresistible.Unfortunately, the liver and heart were sold out again this time.Next time, I will definitely try again.I struggle to wake up early, so I need to make an effort! Less