Foodle

Iyuki, located in Ginza, is an exclusive kaiseki restaurant run by Chef Masahiro Ueda, who honed his skills for many years at the legendary Japanese cuisine establishment, Kyo-mi. With an astonishing Tabelog rating of 4.31, this restaurant operates strictly by reservation, keeping its address and phone number confidential, and prohibits photography inside the premises. This policy ensures that guests can fully immerse themselves in the temperature and aroma of the dishes before them while enjoying genuine conversations with the chef.The dishes served beautifully capture the essence of seasonal ingredients, showcasing the "first of the season, peak, and last" of each ingredient. Signature offerings include the "Sea Bream with Sesame Dressing and Steamed Rice" and seasonal flower pepper shabu-shabu, along with Matsuba crab, all highlighting the distinct characteristics of the ingredients. The inability to document these experiences through photographs makes the flavors even more vivid, providing visitors with a unique experience of "luxury that can only be savored in memory." This space, where serene tranquility coexists with warmth, truly serves as a sanctuary for adults seeking culinary excellence. Less

I visited a popular Italian restaurant near Gaienmae. The first dish that impressed me was the bruschetta made with tuna from Yamako. The rich flavor of the tuna beautifully complemented the other ingredients, drawing me in from the very first bite. The prosciutto was simple yet highlighted the quality of the ingredients, and the tripe was prepared with great care. It had no unpleasant odor, and the flavor intensified with each bite. For pasta, I ordered both the bottarga and squid ink varieties. The bottarga pasta had a perfect balance of aroma and saltiness, making it an excellent pairing with drinks. The squid ink pasta was rich but not heavy, allowing the natural flavors of the ingredients to shine through. The main dish, tenderloin, was cooked to perfection, allowing me to fully enjoy its tenderness and rich meat flavor. Each dish showcased simple yet meticulous cooking that emphasized the quality of the ingredients. The ability to freely enjoy a la carte dishes is also a great attraction. Everything I tried was of high quality, making me want to return in a different season. Less

While age and experience are certainly important, the unparalleled sense of style here is truly remarkable! Not only is the chef's skill impressive, but their gestures, expressions, way of speaking, and interactions with their apprentices were all astonishing. I tried to replicate the Hotaru Ika (firefly squid) TKG (Tamago Kake Gohan), but it turned out completely different. It was so delicious that I ran out of words to describe it. It was a great meal! Less

Everything from the sushi to the side dishes was delicious. I was able to fully enjoy both the sake and tea.The chef's personality was wonderful, and he kept us entertained throughout our visit! It was clear to see why there are fans from all over the country, including visitors from Okinawa.This is definitely a place I want to visit again when I go to Awajishima. Less