Foodle

小 ラーメン/ Shō Ramen / Ramen Jiro — Kashiwa, Chiba

Jiro ramen. Shoyu-tonkotsu soup, pork fat, noodles house-made and cut thick on an Ebisu brand machine. Topped with bean sprouts, cabbage, garlic, pork chashu and tare drizzle.

The master first trained at the Jiro flagship in Mita, then opened the Ibaraki Moriya branch of Ramen Jiro in 2009. Due to the deteriorating condition of the building, the Moriya store closed in December 2022 and moved shop to Kashiwa. No photos allowed inside other than the ramen. 18 seats. Open since January 9th, 2023 Less

One of the first places that comes to mind when I want a special meal in Fukuoka is Restaurant Arena. Once again, I had an experience that exceeded my expectations.What struck me first was that the phrase "delicious French cuisine" doesn’t fully capture the essence of the dishes. Each plate has a clear theme and story, and I found myself excited every time a new dish was served. The visual beauty is undeniable, but the flavors surpassed my imagination, showcasing the chef's talent in the combination of ingredients and the use of aromas.I was particularly impressed by the seamless flow of the entire course. From appetizers to the main course and dessert, the pacing was exquisite, keeping me engaged until the very end. Each dish was not only high in quality but also felt like part of a cohesive work of art.The wines suggested to pair with the dishes were also exceptional, enhancing the appeal of each course. Even if you’re not well-versed in wine, the staff provides thorough explanations, allowing you to enjoy the experience with confidence.The restaurant has a calm atmosphere that feels special without being overly formal, creating a comfortable environment. The staff's service was very natural and pleasant, making it clear that they value the time spent enjoying the meal.By the time I finished and was leaving, I felt not just that it was "delicious," but also that I had a "great experience." Fukuoka has many wonderful restaurants, but I believe Restaurant Arena stands out among them. The quality of the food, service, ambiance, and wine is all at a high level, making it a place I can confidently recommend for special occasions or for food enthusiasts.I truly understand now why it’s hard to get a reservation here. I’m already looking forward to what kind of experience I’ll have next time. It was undoubtedly a fantastic restaurant deserving of a 5.0 rating. Less

When it comes to aged sushi, this is the place to go.I visited Sushi Kimura.It's about a 5-minute walk from Futako-Tamagawa Station.I was guided into the restaurant a bit earlier than my reservation.The interior felt slightly different from before—the lighting had changed!We started with some appetizers:♢ Dashi, konko, rice♢ Chopped shrimp♢ Boiled shirasu soba♢ Clam risotto♢ Grilled mebachi (Japanese horse mackerel)♢ Blue crab with brandy~Nigiri~♢ Botan shrimp♢ Kanpachi (amberjack)♢ Aji (horse mackerel)♢ Sakuramasu (cherry salmon)♢ Abalone♢ Whale♢ Aoyagi (sawara)♢ Miru shell♢ Katsuo (bonito)♢ Sardine♢ Makajiki (swordfish)♢ Shako (mantis shrimp)♢ Tamagoyaki (Japanese omelet)DessertThe appetizers were outstanding, especially the shrimp and mebachi, which left a lasting impression and I would love to have them again.The nigiri had a firmer rice texture than before, and with each bite, the flavors emerged beautifully.The sardine was well-marinated, reminiscent of kohada (gizzard shad).The apprentice's nigiri was different from the chef's, with a light and gentle touch that was delicious.Reservations can be challenging, but I definitely want to return.It was a great meal! Less

Cerca Trova, an Italian restaurant located about an 8-10 minute walk from Nobeoka Station, offers a stunning antique atmosphere that represents Miyazaki's finest Italian cuisine. It has been recognized as one of the top 100 Italian restaurants in the West from 2021 to 2025, as well as receiving Silver and Bronze awards on Tabelog from 2021 to 2026.The service from the chef and staff is exceptional, creating a warm and inviting atmosphere throughout the meal. While photos of the interior and dishes are not allowed, each dish left a lasting impression, providing a truly unique experience.Here’s the menu we enjoyed:-----------------------------◾️ Finger Food We started with a colorful selection of finger foods, including beet mousse, foie gras, and bacon financiers. The balance of saltiness was exquisite, perfectly complementing the drinks.◾️ Young Sweetfish This dish features young sweetfish wrapped in a thin dough with sauce. The mild bitterness of the sweetfish combined with the chewy texture of the dough was delightful.◾️ Corn Freshly picked corn was served in two forms: as kernels and as mousse, creating a delightful contrast in texture. The dish was enhanced by the umami and fragrant aroma from the venison bouillon jelly and smoked scallops, making it exceptional!◾️ Capellini A cold capellini dish featuring bottarga and cuttlefish. The flavor of the oil and the smooth texture of the pasta combined beautifully with the saltiness of the bottarga and the sweetness of the cuttlefish.◾️ Pershu This 24-month aged pershu, crafted by the renowned chef Tada, enhances the sweetness of white asparagus with its saltiness.◾️ Pasta Dish Cappelletti shaped like hats, stuffed with mozzarella cheese and tossed in Bolognese sauce. The creamy mozzarella, pasta, and Bolognese sauce blend together to create a heavenly flavor reminiscent of lasagna.◾️ Seafood Dish Perfectly cooked seafood with a crispy skin, seasoned simply to highlight the natural flavors, adding a nice contrast to the overall course.◾️ Main Dish Roasted Bungo beef, raised for an extended period in Oita Prefecture. The high-quality fat adds a sweet flavor without being overwhelming, perfectly complemented by the Marsala wine sauce.◾️ Palate Cleanser A refreshing palate cleanser made with orange, Campari, and grapefruit. The different types of acidity layered together, along with varying textures, made for a delightful finish.◾️ Dessert The main dessert was a luxurious cheesecake paired with Miyazaki mango. The refreshing and rich sweetness of the mango enhanced the gentle, mellow acidity of the cheesecake.◾️ Tea Sweets The course concluded with freshly baked, fragrant financiers that were sweet and delightful.-----------------------------Reservations can be made by phone if you plan ahead, and this renowned restaurant is definitely worth the trip to Nobeoka. I highly recommend visiting!Thank you for the wonderful meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Over 10,000 followers!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less

Located a 20-25 minute walk from Ono Station, Jidoriya Onza is a chicken restaurant that specializes in locally sourced jidori chicken. Here, you can enjoy grilled chicken on the terrace or hot pot dishes inside the restaurant. It has been recognized as one of the top 100 chicken restaurants in 2025 and has also been awarded Tabelog Bronze from 2017 to 2026.Previously, reservations were only accepted by phone on the first Friday of each month, but recently online reservations have become available, making it easier to secure a table. The restaurant also has a spacious dedicated parking lot, making it convenient to visit by car.Here’s what I ordered this time:-----------------------------◾️ Assorted AppetizersTo start, I had an appetizer platter featuring Bang Bang chicken made with Awami jidori chicken breast, crispy chicken skin kara-age, and shigureni (simmered chicken) made with Tokyo shamo. The crispy and juicy kara-age, the spicy Bang Bang chicken, and the firm texture of the shigureni were all of high quality, raising my expectations for the rest of the course.◾️ Grilled Awami Jidori ChickenThis dish features thigh and breast meat from Awami jidori chicken grilled over straw. The rich and sticky flavor of the chicken, combined with the fragrant aroma of the straw grilling and the scent of shiso, made it absolutely delicious!◾️ Grilled VegetablesA generous platter of grilled vegetables, including large cuts of onion, bell pepper, and king oyster mushrooms. Grilling them on a charcoal grill at the terrace adds a unique smoky flavor that enhances their taste.◾️ Awami Jidori Chicken ComparisonA comparison of grilled Awami jidori chicken with sauce and salt. While there is an all-you-can-eat course featuring various parts of the chicken, I recommend the comparison focusing on thigh and breast meat if you’re not fond of offal.The chicken marinated in green onion salt had a perfect balance of saltiness that highlighted the rich umami of the meat, making it incredibly tasty. The chicken coated in a sweet and spicy sauce was also rich and juicy, making it a perfect match with white rice!◾️ Clay Pot RiceUsing a brand of rice called Milky Queen, this clay pot rice has a delightful chewy texture. They serve a generous portion that is more than enough, but it pairs excellently with the grilled chicken, so it disappears quickly.◾️ Egg SoupA sweet egg soup filled with fresh eggs and onions. It serves as a comforting side dish to enjoy between bites of clay pot rice and grilled chicken.◾️ DessertThe course concluded with a colorful dessert featuring matcha ice cream topped with yogurt-marinated mango and konpeito (sugar candy).-----------------------------With relatively reasonable prices, you can fully enjoy delicious chicken, so I highly recommend visiting!Thank you for the meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Over 10,000 followers!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less

This was my first visit to Tonkatsu Fujii, and it ranks among the best tonkatsu I've ever had. The warm atmosphere and hospitality from the owner and staff made for a truly enjoyable experience.Chicken Tender Cutlet: Juicy with a fluffy texture and incredibly tender. It was so sweet it felt almost like a dessert. It completely changed my impression of chicken tenders, which can often be dry.Homemade Juicy Minced Cutlet: Another fluffy and juicy cutlet. The flavor was so delicate and refined that I felt no need for sauce or even salt.Comparison of Fillet Cutlets: I was unsure if I could distinguish the flavors, but there were two clearly different types: one rich and meaty, and the other light, juicy, and slightly sweet.Amagi Black Pork Loin Set Meal: The fat was exquisitely rich and melted in my mouth without being greasy at all. The contrast with the rich red meat was fascinating, as it was deep in flavor. They fried the two parts separately to ensure they were served in the best condition.Reservations can be made through TableCheck. The next month's bookings open on the 10th of each month. Less

It’s been a year since my last visit, and I’m grateful to be back.The meat was classic yet astonishing, a true delight.Kimchi Salted Beef Tongue Salted Outside Skirt Liver Marinated Outside Skirt Shinshin Chateaubriand Strip Loin Mountain Chain Tripe Tongue And the exquisite cold noodles. The meat served with the cold noodles was top thigh.Even the melon served at the end was not skimped on.Every bite left me in awe of the quality of the meat. Each piece was generously sized, enough to fill a bowl of rice.Even after overeating, I had no discomfort the next day.And the blissful cold noodles—this alone could keep the restaurant thriving.I won’t be back for a while… it makes me feel a bit sad. Less

プレミアム正宗担々麺 / Premium Masamune Tantanmen / Lashowhan — Komagome, Tokyo

Shirunashi tantanmen. The soup uses chicken carcasses, pork leg bones, back bones and vegetables. The tare is a special blend of salt, vinegar and spices. Particular types of Szechuan peppercorns are imported from China, including premium grade Hanyuan and Da Hong Pao varieties. The objective is to create the perfect balance of spice and numbness. Ground pork meat topping is stir-fried until soft, with extra oil extracted and umami retained. Two types of noodles are special ordered (noodle purveyor will change to Mikawaya Seimen in the near future). Additional toppings include negi and radish sprouts. Black vinegar (also imported from China) available as a condiment.

Master Okada-san previously lived in Hong Kong, he speaks fluent Mandarin and has extensively studied the spices and flavors used in traditional Asian cooking (including the dish dandanmien). After searching for years, he was finally able to source all of the special ingredients used in his dishes. Lashowhan Kanda open since 2007. Komagome branch since 2015. Eight seats. Shibuya branch opening soon... @lashowhan Less

The ingredients seem to be consistently sourced, making everything delicious. The chef's personality is also impressive, as he balances the needs of both regulars and newcomers without causing any dissatisfaction. Previously, Kiyota had a strong reputation for being delicious but pricey. While it is still on the expensive side, compared to many Japanese restaurants that have doubled their prices before and after COVID-19, Kiyota has maintained its pricing, which has lessened the perception of it being relatively high. (My sense of pricing might be off, though.) Reservations can be made relatively easily if done in advance. It was a great meal. I hope to visit again when I have the chance. Less