Foodle

With its refined atmosphere, this is the perfect place for anniversaries, celebrations, dates, or business meetings. You can’t go wrong choosing this restaurant on a day when you want everything to be perfect! Both the taste and ambiance provide a reassuring experience.The wine pairings were a great selection, featuring both unique and interesting options I had never seen before, as well as some well-known favorites. I ended up enjoying quite a bit during lunch, and everything was delicious.While there weren’t any heavy dishes, the number of plates was plentiful, making it suitable even for those with smaller appetites.With two Michelin stars, this restaurant truly lives up to its reputation. It offers an innovative twist on classic French cuisine, allowing you to enjoy both the presentation and the flavors. Less

激辛つけめん / Gekikara Tsukemen / Ichiyō Raifuku — Hachioji, Tokyo

Shoyu soup uses pork bones, chicken carcasses and gyokai. The soup is described as a combination of sweet, sour, spicy and umami. Noodles by the Hachioji-based Iwamoto Seimen. Customers have the choice of thick or thin noodles, with the boiling times listed as 14 minutes and 2 minutes. Toppings feature pork chashu, half ajitama, diced onion, wakame, chopped negi and togarashi. Goma (sesame) based soup also available.

First opened and operated for several years as Menfuku, eventually moving to the current location and rebranding as Ichiyō Raifuku. The master enjoys conversation with customers, but prohibits talking on the phone. 18 seats. Since 2001. Less

Kanda, the only Japanese restaurant in Toranomon that has been awarded three Michelin stars for 19 consecutive years!Here, you can enjoy the exquisite dishes crafted by Chef Kanda, a world-renowned culinary artist, at this reservation-only establishment.The spacious interior exudes sophistication and cleanliness, creating a calm and comfortable atmosphere.Recently celebrating its 22nd anniversary, the restaurant continues to evolve, offering seasonal dishes that are visually stunning and incredibly delicious from the very first bite!Each dish is a unique masterpiece that leaves a lasting impression.Enjoying delightful conversations with the chef while savoring delicious food and fine Japanese sake is a truly blissful experience!Thank you, Chef Kanda and the entire team at Kanda, for a wonderful time! Less

MitaniInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for taking a look. I would appreciate your likes, follows, and saving the restaurant.I revisited "Mitani," the recipient of the Tabelog Award 2026 GOLD and the prestigious "Hyakumeiten" award. It’s always a pleasure to visit this restaurant.On this day, I enjoyed a delightful time with the charming conversation of Chef Mitani and his excellent service.Here’s what I had that day, along with some thoughts:- **Shiretoko Bafun Uni with Kuzu Sauce** The sweetness of the uni is further enhanced by the kuzu sauce.- **Hakodate Botan Ebi** Plump and sweet botan shrimp.- **Nagasaki Iki Tuna Toro with Caviar** The toro is sliced thinly like prosciutto, and it pairs perfectly with the caviar.- **Shikine Island Kuro Mutsu Kara-age** Perfectly cooked with a delightful rare texture.- **Chiba Prefecture Oohara Steamed Abalone with Liver Sauce** The steamed abalone is sliced thinly.- **Chiba Katsuura Bonito**- **Uni and Hair Crab Croquette** The combination is excellent, enhancing the deliciousness.The following were served as nigiri:- **Echizen Shiroika**- **Kamagawa Hon-Ara**- **Edo-mae Makogarei**- **Nagasaki Iki Tuna O-toro**- **Nagasaki Iki Tuna Akami Zuke**- **Nagasaki Iki Tuna Specialty Toro Maki**- **Shizuoka Prefecture Yaizu Kinmedai**- **Shiro Ebi**- **Daisen Murasaki Uni**- **Sukeroku**- **Kanpyo Maki**- **Ume Sweet Pickle**- **Matcha**I had a wonderful time and would love to visit again. It was a great meal! Less

This Sichuan restaurant is just a short walk from Makuhari-Hongo. I decided to have dinner alone since it had high ratings on Tabelog. In conclusion, it was a very delicious and satisfying Sichuan course. Overall, the flavors were rich and the ingredients were fresh, with a nice balance of spiciness. The simple yet incredibly tasty dish of squid with green chili was a standout. It seemed like it was just boiled, but the texture was perfect. The additional egg fried rice was also at a life-changing level of deliciousness. The chef was friendly and provided thorough explanations, which was great. I definitely want to go back! Less

Dinner Omakase CourseEverything was delicious, but the standout dishes were:Tom Yum GoongTiger FishYam Woon SenPad ThaiLarbCrab Curry (additional menu)Until now, my experience with Thai cuisine was limited to street food-style restaurants, so this really changed my perception. Each dish had a distinct flavor while still capturing the essence of Thai cuisine, which was quite fascinating.It was delicious! Thank you for the meal!!Rating at the time of posting: ★4.39Thank you for saving this post! I appreciate you reading until the end. If we share similar tastes or opinions about our favorite restaurants, please feel free to follow me! Less

Located just a 4-minute walk from Iyo Railway's Okaido Station, Sushi Ino is on the third floor of a mixed-use building in the bustling Nibancho area.Having earned a Michelin star in the Hiroshima and Ehime edition, Chef Yusuke Ino honed his skills at a sushi restaurant in Tokyo before training for four years at "Edo-mae Ichiro" in Matsuyama, eventually opening his own establishment in 2014.Now, he is a key figure in the Matsuyama sushi scene, nurturing talented apprentices who are making their mark.Initially, the third-floor location felt a bit unexpected, but the atmosphere shifts the moment you sit at the counter.The chef's friendly conversation eases the tension of being a first-time visitor, and anticipation for the meal begins to quietly build.First, we are served Chawanmushi (savory egg custard) with corn, sweet shrimp, and sudachi.The sweetness of the corn pairs beautifully with the sudachi, creating a gentle balance. This unexpected combination was surprisingly delightful, making me squint in pleasure.Next comes the sushi.Each piece showcases the fresh flavors of local ingredients, a rarity to find in Tokyo. Every bite reminds me why it’s worth traveling to the countryside.- Spring Sea Bream (Nagahama)- Sandfish (Imabari City, Miyakubo)- White Sweetfish (Yahatahama)- Mudskipper Squid (Yahatahama)- Isaki (Ainan Town)- Lean Tuna "Yui no Hana" (Shimonoseki)- Kohada (Gizzard Shad)- Horse Mackerel (Sanbe Town, non-migratory)- Swordfish (Yahatahama)- Kuruma Ebi (Tiger Prawn)- Simmered Anago (Sea Eel)- Matsuyama Fried Sushi- Tamagoyaki (Japanese Omelette)**Additions:**- Kohada- Matsuyama Fried SushiThe freshness of each ingredient is outstanding. While my palate has grown accustomed to the richness of aged flavors, there’s something undeniably satisfying about fresh local seafood. The texture, gentle sweetness, and umami that spreads with each bite bring a smile to my face.The rice is firm, yet when combined with the fish, it glides smoothly down my throat. This clarity is refreshing.Then there’s the Matsuyama Fried Sushi, a labor of love from the chef, showcasing his passion for local ingredients.While the fish remains the star, this dish adds a delightful accent to the overall course, embodying the essence of Matsuyama.Honestly, I want to recommend it highly. I ended up ordering more!The chef's sincerity in wanting to deliver delicious sushi at a reasonable price translates into a satisfaction that exceeds expectations.I look forward to enjoying Chef Ino's sushi again, perhaps next time with some appetizers for dinner.It was a great meal! ^^Thank you for reading to the end. Your "likes," saves, and comments are incredibly encouraging. I’ll post again when I discover another delicious restaurant! Less

After a two-month break, I visited Chisousottakuito for the third time. Last time, Chef Hirano told me, "June is the perfect time for Junzai, so look forward to it!" I was honestly skeptical about how much he was promoting it.I went for Sunday lunch with my usual friends. Once again, we came from lab K to Chisousottakuito the day before.◇ White Sweet Sea Bream (Yahatahama) with Grated Daikon Soup◇ Junzai with Tosa Vinegar◇ Junzai with Red Sea Urchin (Adatashima)◇ Junzai Soup with Tiger Fish (Etajima)◇ Sashimi① Tiger Fish (Etajima) - dehydrated for 2 days② Flatfish (Miyajima) - fed on clams③ Isaki (Hiroshima) - grilled skin, smooth and light fat④ Striped Horse Mackerel (Nagasaki) - marinated with salt and wasabi◇ Natural Sea Urchin (Yamaguchi) Rice◇ Takamori Wagyu (30 months fattened) with Fried Chives◇ Tenderly Braised Ezo Abalone◇ Dashi Rice, Fried Eggplant, Marinated Tuna, Grilled Pike CongerAt the beginning, we had three types of Junzai. I know about those from Akita and Sanda, but this was my first time trying the ones from Higashihiroshima.The Tosa vinegar, jelly, and soup were served at different temperatures and with different broths. I realized that I had only eaten them warm or cold before, so this was refreshing.The red sea urchin, which was locally sourced and free of alum, was incredibly smooth and sweet, with a delightful texture and ocean aroma. This is the strength of local produce; the red sea urchin from the west is formidable.The accompaniments for the dashi rice were also plentiful. The grilled pike conger paired best with the rice.The course is in the 20,000 JPY range, which is indeed a great value. There’s no stiff atmosphere, reservations are relatively easy to make, and Sunday lunch service is a blessing for distant guests. This restaurant, representing Hiroshima, is full of hospitality!It was a great meal! Less