Foodle

I used this restaurant for a business dinner, so I have fewer photos.We reserved a private room, but the walls were thin, and I was constantly distracted by the loud laughter of a man in the adjacent room, making it hard to relax.The kaiseki cuisine was quite ordinary. For around JPY 25,000 per person, my expectations were not met. Honestly, there was nothing memorable about the dishes.While the thin walls were an issue, the overall atmosphere felt quite casual compared to other places in Kitashinchi.It's also unusual for a restaurant in this price range not to accept credit cards. With four people at the dinner, the total exceeded JPY 100,000, so I really don't understand why they only accept cash. I couldn't grasp the reasons behind the high ratings.I don't think I will return. Less

I absolutely love this yakitori restaurant.The outside is crispy while the inside is juicy, and I really enjoy this texture!The white liver from Kousaka chicken was simply exquisite!As for the skewers, I particularly liked the thigh meat from Takahara Hinai and the furisode (a type of chicken cut). Everything was delicious, making it hard to choose a favorite among them.The rice also had an increased variety of flavors, enhancing the overall satisfaction!I’m already looking forward to my next visit!【Course Menu for the Day】Thigh meat from Takahara HinaiWhite liver from Kousaka chickenJumbo mushrooms from Hasegawa Farm with chicken dashiNagoya Cochin gizzardsChicken shumai soupLiver from Choshu chickenFurisode and harissa from Takahara HinaiYoshino kudzu somenThigh meat from Kousaka chickenToast and chicken breast rillettesSoreless and obi, snap peasNegima with chicken wings from Takahara HinaiMirai corn gelatoWood-fired soboro rice① Garlic chives② Ginger③ Kan-zuri④ Kujo green onions and chicken dashi⑤ Quail eggs⑥ Kujo green onion eggsRed grapes and American cherries in syrupSmoked raw caramel Less

◆Visit Rating 4.01 Ranked 4th in Japan for Tonkatsu Ranked 2nd in Osaka for Tonkatsu ◆About the Restaurant This is an extremely popular tonkatsu specialty restaurant, acclaimed as the "best in Japan" by food enthusiasts nationwide. It used to hold the top spot for tonkatsu in the country for a long time. Reservations start at 8:30 AM for both lunch and dinner, where you write your name on the reservation board at the restaurant. After signing up, you can leave, but you will receive a call when your turn is approaching. You need to return to the restaurant within 10 minutes of the notification. The capacity is 60 for lunch and 40 for dinner (subject to change), and once these numbers are reached, reservations will close. Even on weekdays, there is often a long line starting early in the morning, so arriving early is essential. ◆Impressions I was fortunate to have a wonderful friend who made this visit possible. Due to the queue, I couldn't get in on the first round and entered on the second round, around noon. The atmosphere inside the restaurant is elegant, with only counter seating, and the service was attentive and excellent. They managed a large number of customers with great care and efficiency. We shared various dishes, but my favorite was the Hiyama Pork TOKYO X. The flavor from the fat was incredibly delicious. What impressed me the most was that even the non-fatty parts were very tasty. Usually, when the fat is strong, the lean parts can taste bland, but here they were delicious. Additionally, there were various ways to enjoy the dishes, such as with truffle salt, which made the experience even more enjoyable. I think going with a large group and sharing is the best way to enjoy this place. ◆Meal Cost (tax included) Approximately JPY 5000 (one piece each of 6 types of pork) ◆Dishes Ordered (food only, tax included) ✔️✔️✔️Pickles Still delicious even after some time since serving. ✔️✔️✔️TOKYO X Overwhelmingly delicious. ✔️✔️✔️Hiyama Pork The fat was incredibly tasty, and what was remarkable was the strong umami from the non-fatty parts as well. ✔️✔️Super Golden Pork ✔️✔️Nanshu Black Pork ✔️✔️Miyazaki Aji Pork All were reliably delicious. ✔️✔️✔️Kagoshima Sanmi Pork Special Tenderloin Very delicious, with a strong red meat flavor. ◆Notes ◆Disclaimer *The information from Michelin and Gault & Millau includes past and recent data. *Prices are listed with tax included. ⭐️Rating Criteria Based on dining experiences across the country, considering local characteristics, etc. For example, in Tokyo, slightly higher prices are understandable. The overall score is determined by the average of taste and cost performance. Ex. Taste 4.2, Cost Performance 3.8 would be 4.0. Taking the price into account: ⭐️3 or below: Satisfied with just one visit ⭐️3.5: Delicious, generally satisfied ⭐️4: Very delicious, would recommend ⭐️4.5: Exquisite/Will return/Highly recommend ⭐️5: The pinnacle of deliciousness/Will visit for life/Absolutely recommend *I carefully evaluate to the first decimal point. *If I notice any discrepancies in the criteria, I occasionally review past ratings. ◆I sincerely hope that my followers enjoy delicious meals at the restaurants I review. I place the highest importance on location and satisfaction relative to the amount paid. ◆I value the reliability and objectivity of the information provided, and I generally include the meal cost. Less

山盛り薬味ラーメン / Yamamori Yakumi Ramen / Hachioji Ramen Tsukemen Senmonten Binbintei — Hachioji, Tokyo

Hachioji style ramen. The soup contains simmered crushed pork bones, vegetables, fruits, gyokai, dark shoyu tare and lard. Medium thin noodles are ordered from a local Hachioji purveyor. Topped with pork shoulder chashu, diced onions, menma and nori. The onions are sourced directly from farmers in Hokkaido.

Binbintei was originally founded in Hachioji in 1988, known as a local favorite until closing for good in 2012. Shortly after that, the current owner of Binbintei learned the recipe from the former master. He opened the Ganso Binbintei Binbin flagship in Hachioji in 2013, the company now runs around ten branches in west Tokyo. U-Road store open since November 2016. 19 seats, 11am-3am. Less

I visited HATSUNEZUSHI, a sushi restaurant near Kamata Station! This long-established restaurant, founded in the Meiji era, has been continuously recognized as a Bronze winner of the TABELOG AWARD and one of the top 100 sushi spots in Tokyo.About two months ago, I made a reservation for the "5th Generation Omakase Course" (JPY 8,800) through Tablecheck and visited on a Friday at 5 PM. I enjoyed sushi prepared by a young sushi chef in his 20s.【Dishes I had that day】- Simmered Sea Bream Roe and Winter Melon- Lean Tuna- Medium Fatty Tuna- Seared Tuna- Gizzard Shad- Squid- Sea Bass- Horse Mackerel- Clam- Snow Crab- Sea Urchin- Bonito- Eel- Clear Soup with Noodles- Kanpyo Roll- Tamago (Egg)- Fava Bean GelatoThe cost-performance ratio is simply outstanding. The ingredients were excellent, and I enjoyed every bite. After the course, we went upstairs where dessert and tea were served. The first floor was being prepared for the next round of customers, so they wanted to ensure we could relax without feeling rushed.I hope to return again if I can make another reservation.It was a great meal! Less

Sumiyaki KinryusanInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your likes, follows, and saving the restaurant.I revisited Sumiyaki Kinryusan, a recipient of the Tabelog Award 2026 Bronze and selected as one of the top 100 restaurants. It’s a challenging peak located in Shirokane! This time, I joined a gathering of four people.I always look forward to visiting Kinryusan, and tonight we enjoyed a hearty meal of yakiniku while chatting away!Here’s what we had that day:Yakiniku paired with rice is simply the best. The simplicity of meat and white rice is unbeatable. Just eating it makes me happy!- Kimchi Assorted Platter - Premium Salted Tongue - Salted Liver - Special Loin - Rice - Medium Kalbi - Shinshin Grilled with Egg Yolk Sauce - Namul - Mixed Horumon (Upper Mino, Horumon) - Uterus - Yukgaejang Soup - Komtang Soup I had a wonderful time and would love to visit again. It was a great meal! Less

Hello everyone, this is ZMA.Today, I would like to introduce a Japanese restaurant.I visited "Aji Yuki" located in Shintomicho. Aji Yuki is a Japanese restaurant run by Minami Yukihiro, the last disciple of the legendary chef Nishikenichiro from the famous restaurant "Kyo-mi." Reservations can only be made through referrals, and they are fully booked for a year in advance.The Japanese cuisine created by Chef Minami is not flashy but rather emphasizes the essence of the ingredients, elevating them to their fullest potential. I visit every year to savor the flavors of spring and summer.Just stepping through the noren curtain and opening the door brings a smile to my face.★ Omakase from JPY 46,000 I will indulge.- Steamed Abalone RiceCooked with sake and kombu, the glutinous rice is steamed with dashi. The only seasoning is salt. Despite the simplicity of the cooking method, the umami, aroma, and texture are all enhanced.- Mozuku VinegarTopped with crab and crab miso, served with okra and cucumber. The vinegar is gentle, maintaining a harmonious flavor throughout.- Sesame TofuI waited a year to eat this. This year, it has a slightly softer texture than last year. The sesame and method remain unchanged, but subtle adjustments to the Yoshino kudzu make a significant difference. This dish is truly "pure" and must be preserved for the future.- Noto Peninsula Chicken- Renkon (Lotus Root) with Rikyuu SauceA dish made with new lotus root, young ginger, and Rikyuu gluten mixed with sesame. It’s simple yet delightful, with a pleasant texture and no bitterness, bringing joy with every bite.- Fried DishCorn and Hamo (pike eel) tempura. The sweetness is preserved by the light batter. It’s definitely the season for Hamo! Summer has arrived!- Grilled HamoHamo from Jeju Island, Korea. Recently, it has been praised for its quality, even higher than that of its home country. The bones are soft, making it easy to eat, and the texture and umami are unlike anything else.You can taste the difference with just one bite.- SashimiOkose and Amagi Flatfish.- SoupSoft-shelled turtle soup with soft-shelled turtle egg tofu and somen noodles. The fine fat floating on the surface is a sign of its natural quality. It’s truly one of the summer delicacies. The delicate egg flavor is indescribable.- Grilled DishAyuu (sweetfish) from Kutuki, Shiga Prefecture. Recently, they prefer using ayu from the northern side of Kyoto. Of course, the head is deep-fried. You can’t start summer without tasting this!- Small BowlYamato yam cut into thin strips served with Akita’s Junzai. This is also a seasonal summer ingredient. Unlike the smoked color of bottled versions, the vibrant color adds a refreshing touch.- Simmered DishYuba (tofu skin) and Kamo Eggplant. The creamy flavor of Kamo eggplant and the gentle texture of yuba feel like a warm bath, relaxing every part of your body.- Clam Zosui (rice porridge)Clam zosui cooked slowly at a low temperature (70°C). The texture and liver are so surprising that you might think it’s raw, truly a shocking experience.- Four Types of RiceBy this point, you would normally be full! Four bowls of rice: Jako rice, beef shigure, kombu egg, and karasumi. I could eat as much rice as there is!- DessertPlum agar jelly and red bean yokan.It was a great meal. I truly experienced the best feeling and had a wonderful time. Waiting a year to enjoy the essence of Japanese cuisine, prepared with minimal yet top-quality ingredients, was absolutely worth it. See you next July!Well then, until next time! Less

I finally visited Kinryusan, a famous Yakiniku restaurant that anyone who loves grilled meat has likely heard of. It was bustling with many customers on that day! ■ Ordered Menu - Premium Beef Tongue - Special Liver - Knuckle Main Muscle - Outside Skirt - Rice - Special Loin - Short Rib - Premium Tripe - Cold Noodles ■ Impressions All the meats were impressive, but personally, I particularly enjoyed the tongue, liver, knuckle, and outside skirt ❤︎ The tongue had a delightful crunch while still being rich in fat, making it incredibly juicy. With each bite, the umami spread, and it’s no wonder it’s a popular menu item! ✨ The special liver showcased excellent freshness and a rich flavor. Its melt-in-your-mouth texture was remarkable, making it a must-try for liver lovers. The knuckle was served with a sauce and egg. The combination of the meat's umami and the creaminess of the egg paired perfectly with the rice! I found myself finishing the rice quickly. The outside skirt had a great balance of tenderness and meat flavor, making it enjoyable until the very last bite. It left a strong impression on me among the dishes I ordered. Kinryusan cuts the meat differently depending on the type, which adds a unique texture and flavor to each. I truly enjoyed the distinct differences among the various cuts of Yakiniku! ✨ Overall, I was highly satisfied with the special loin, short rib, and premium tripe, and I spent the entire time thinking, "Yakiniku really is the best!" ❤︎ This is a must-visit gem in Shirokane for any Yakiniku lover. Although making a reservation can be a bit challenging, there are plenty of reasons to make the trip! Less

Today, I had lunch here.This is a well-known venison French restaurant in Omotesando. I made a reservation for one and found it easy to use the counter seating! The place was almost full, and it felt more compact than I expected, giving off a bistro-like atmosphere. Dinner might be different?On this day, I decided to use some of my accumulated V points and chose the special course.◆ Menu LATURE PLUS JPY 8,800 (tax and service charge not included)【Food Menu】- Blood Macaron- Chilled Soup of Gold Rush from Yamanashi Prefecture- Salad of Sea Bream from Ehime Prefecture with Rice- Homemade Baguette and Butter- Pâté en Croûte- Grilled Sweetfish in Puff Pastry- Roasted Ezo Deer from Hokkaido- Early Summer Parfait- Financier- Hot Coffee【Ordered Drinks】- Sparkling Mineral Water JPY 1,000 (tax included)- Hinoki no Shizuku JPY 1,760 (tax included)Duration: 1 hour 30 minutesTotal Amount: JPY 12,826 (tax and service charge included)------- Details Below -------Chef Muromata personally came to greet me at my seat and checked in on me several times throughout the meal. I thought it would take about two hours, but they served the dishes at a good pace for a solo diner, so I never felt bored. By the way, SoftBank had no signal here, haha.The setting was lovely, inspired by the earth.The first dish was the Blood Macaron.The macaron was made with deer blood, filled with blood sausage made from deer blood. There was no strange metallic taste at all; the macaron was crisp and disappeared in an instant, while the blood sausage had a unique richness that paired perfectly. This was promising.The second dish was the Chilled Soup of Gold Rush from Yamanashi Prefecture.It was presented in a shot glass, covered with a leaf of Gold Rush. When the leaf was removed, the soup and lemon foam were layered beautifully. I took a sip… The refreshing sweetness of Gold Rush combined with the light flavor of lemon created a strangely cheesecake-like texture. The high sugar content of the Gold Rush was evident, and the change in flavor after tasting was impressive.The third dish was the Salad of Sea Bream from Ehime Prefecture with Rice.This is a common dish in France, a rice salad. This time, it featured aged sea bream from Ehime, puffed rice, and finely sliced sea bream marinated in kombu, all wrapped together. On top was wasabi leaves, and the sauce was a mix of wasabi paste and mayonnaise. Finally, a kombu broth infused with yuzu and hinoki was poured over it. The wasabi's sharpness, the rich flavor of the sea bream, the texture of the puffed rice, and the sweetness of the rice made it feel like a porridge-like salad.The fourth dish was Pâté en Croûte.This was a pâté made from deer, bear, and boar, wrapped in pastry, with foie gras in the center. It was served with baked apple, red daikon, and blueberries. This was exquisite! The complex flavors of the pâté layered with the rich creaminess of the foie gras, paired with the sweet and sour fruit, changed the experience with each bite. It truly deserves its status as one of the specialties.The fifth dish was Grilled Sweetfish in Puff Pastry.The presentation of the sweetfish arranged in a mille-feuille style was stunning. The white part in between was made from scallop paste and fresh seaweed. The sauce was a butter sauce combined with sweetfish broth. The accompanying vegetable was Malabar spinach. Even when cutting into it, everything held together perfectly, allowing me to enjoy it in one bite. The moist white flesh of the sweetfish, the ocean flavor from the scallop and seaweed, and the crispiness of the pastry were delightful. The butter sauce was rich enough to feel creamy, complementing the puff pastry. The Malabar spinach had a slight stickiness, which also paired well with the sauce.The sixth dish was Roasted Ezo Deer from Hokkaido.This roast used the inner thigh of Ezo deer, with a beautiful crimson cross-section. It was paired with an ultra-rich red wine sauce adorned with fresh pepper. The accompanying vegetables included Manbanshi peppers, shiitake mushrooms, snap peas, and Oomasari bean sprouts from Funabashi, as well as two-year-aged May Queen potatoes and sweet potato chips.The roast was incredibly tender with fine fibers. As I chewed, the unique flavor and strong umami of the deer meat spread in my mouth. The robust red wine sauce held its own against the richness of the meat, while the fresh pepper added a punch.All the accompanying vegetables were excellent, especially the May Queen potatoes, which had a sweetness and creaminess reminiscent of Anno sweet potatoes, and the Oomasari bean sprouts, which had a flavor and sweetness similar to peanuts, were particularly surprising.For dessert, I had a parfait featuring kiwi gelato with a hint of shiso.Inside was fromage blanc, and the refreshing aroma of shiso wafted through, while the sweet and sour kiwi gelato left a refreshing sensation in my mouth.I finished with hot coffee and a baked financier! Ah, I was so full and completely satisfied.At the end of the meal, Chef Muromata came to thank me again and offered me some bread to take home. Well, in this situation, it was hard to refuse… so I ended up purchasing a giant Pain au Chocolat, haha.It was a great meal.It’s wonderful to be able to enjoy such high-level venison French cuisine in Omotesando at this price. Even though it’s venison, it’s not the gamey type, making it an easy introduction for those looking to try it. If I have the chance, I’d love to come back for dinner next time.*Rating at the time of visit: 4.23 Less