Foodle

Sushi TakamitsuInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for taking a look. I would appreciate your likes, follows, and saving the restaurant.I revisited "Sushi Takamitsu," a recipient of the Tabelog Award 2026 Silver and selected as one of the top 100 restaurants. It's always a pleasure to come here.Here’s what I had on this day, along with some thoughts.I enjoyed over 30 different appetizers and sushi.- Smoked Gakko with Mascarpone, Pickled Mustard Greens, Korinkyi, and Takuan - Spicy Cucumber A classic, but it's an addictive cucumber.- Makogarei (Flatfish), Flesh and Engawa - Saga Prefecture Fresh Oysters - Shiroika (White Squid) - Aburi Nodoguro (Grilled Blackthroat Sea Perch) - Steamed Abalone with Liver Served with liver sauce and sushi rice.- Baby Spear Squid - Tachiuo (Cutlassfish) with Yama Wasabi - Water Eggplant with Olive Oil and Salt - Small Clam Gunkan Maki - Edamame - Karasumi Mochi - Shirakami Sanchi Wakame - Pickled Mustard Greens, Burdock, and Bettara-zuke - Tuna Chutoro (Medium Fatty Tuna) - Tuna Otoro (Fatty Tuna) - Tuna Akami (Lean Tuna) - Kinki Shabu-shabu with Clam Broth - Toro-Taku Caviar Gunkan Maki - Wakayama Prefecture Shirasu (Whitebait) with Sesame Oil and Green Onion The shirasu is delicious, and the sesame oil and green onion add a wonderful accent.- Ankimo (Monkfish Liver) and Pickled Watermelon Roll - Torigai (Bird Shell) - Hokkaido Botan Ebi (Sweet Shrimp) - Ishikawa Prefecture Fugu Shirako (Pufferfish Soft Roe) - Kagoshima Izumi Horse Mackerel - Uni Roll - Kohada (Gizzard Shad) - Daisen Purple Sea Urchin - Bafun Uni Gunkan Maki - Unakyu Roll - Kappa Maki (Cucumber Roll) - Warabi Mochi I had a wonderful time. I definitely want to visit again. It was a great meal! Less

When it comes to sushi in Hyogo Prefecture, Sushi Josuke is the most famous and frequently mentioned place. I had wanted to visit for a long time, but it was difficult to make a reservation. Recently, I heard they opened up reservations on Tabelog, so I finally got to fulfill my wish and visit. Photography of the sushi is prohibited. Everything was incredibly delicious, and I had a wonderful time. The course started at 20:30 and lasted until 24:30, a four-hour experience. From start to finish, it was all too delicious. I’m already looking forward to my next visit! Less

The first restaurant I decided on for my trip to Hokuriku was Sushi Jube. In fact, I planned my itinerary around the three days before and after securing a reservation here! While I’ll leave my thoughts on each individual piece in the comments below the photos, overall, I was truly impressed by the attention to detail. The rice had the perfect moisture level (firmly packed, making it easy to appreciate the texture), the temperature of the rice was just right (not too hot or too cold, as the apprentice brought it out regularly), the quality of the wasabi was excellent (it served more as a seasoning, providing aroma without being spicy), the amount of wasabi varied by the type of fish (less for lean white fish, more for fatty varieties), the texture and aroma of the nori (the apprentice brought it out in small portions, and the chef rolled it quickly, preventing moisture, resulting in an exceptional texture and aroma). There was nothing to complain about. It felt like their dedication was not just for the sake of it, but rather a pursuit of the sushi they wanted to create. The appetizers were also outstanding, especially the mozuku seaweed and swordfish. Among the nigiri, the sawara (Spanish mackerel), kuro-mutsu (blackthroat seaperch), and gourd roll were particularly remarkable. I look forward to visiting again in a different season. It was a great meal! Less

As a perfect conclusion to my Golden Week trip, I had lunch at my favorite French restaurant in Fukuoka, Restaurant Sola.The spacious and inviting atmosphere of the restaurant, along with the exceptional service from the staff, remained outstanding as always. Each dish was a masterpiece made with seasonal ingredients.This is definitely a place I want to visit again. Less

This Spanish restaurant is located on the first floor of the Mandarin Oriental. The atmosphere is dimly lit, yet it feels relaxed, almost like watching a show. Every dish was delicious, and the overall execution, including presentation, was impressively high. I heard that if you’re not a regular, you might need to reserve a whole salon to get a seat, which seems fair regardless of nationality. The plating was at an artistic level, and I felt the chef's dedication right from the first dish, the snap pea "Oja." The specialty dishes, two pieces of kohada and the hairy crab paella, truly showcased the restaurant's quality. When I had the second serving of hairy crab, I noticed a small piece of shell, but overall, the quality is exceptional—few places can achieve such a perfect cooking level. The highlight of the day was definitely the fried sweetfish. Instead of just enjoying the bitterness of the fish's liver, it enhanced the sweetness of the flesh, creating a flavor that surpassed expectations. The cheese added a sweetness that complemented the dish beautifully, bringing out even more flavor. I've never tasted sweetfish this good anywhere else, and all my friends who tried it were captivated, so I believe it has universal appeal. I changed my profile picture to reflect this! The angel sound melon was incredibly refreshing and sweet, even more refined than the one I had in the dessert course. This dessert alone is a game-changer. The take-home basque cheesecake was also well-received. Less

二代目鯖そば / Nidaime Saba Soba / Ramen Donguri — Shibasaki, Tokyo

Shio based saba paitan soup is made from root vegetables and grilled mackerel, along with yakisoba paste. Noodles are medium thin and straight with low hydration. Two pieces of chicken breast chashu, bean sprouts, green onions, red onions, fried negi and togarashi. Mackerel curry rice on the side.

Master Yumi Matsuda opened this Ramen Donguri following the wishes of her husband, who passed away from an illness. Previously they had a dream of opening a ramen shop together, she runs the shop solo to live that dream. She trained at Ramen Toride in Sasebo City, Nagasaki Prefecture (open since 2013). Part of the Ramen Toride Group, the menu here is produced by Toride's master, Kawajiri-san. Originally opened in December 2018, relocated to a new space closer to the station in June 2022. Six seats. @ra_men.donguri Less

ーーーーーーーーーーーーーーーーーーーーーーー◎ Access & Visit Time☑︎ 20-minute walk from Nishiarai Daishi Nishi Station on the Nippori-Toneri Liner☑︎ Waiting in line is acceptable☑︎ Visited on Sunday at 11:20 AM, second in line☑︎ 42 people lined up before the 3 PM opening☑︎ Free parking available behind the restaurant☑︎ Most visitors arrive by taxi from Oji Station or Nishiarai Station☑︎ Average cost per person: from JPY 12,000ーーーーーーーーーーーーーーーーーーーーーーー▼ OrderBeef Offal Miso StewMixed HorumonPremium Lean BeefPremium TongueBeef Tendon with Japanese RadishRegular Outside SkirtPremium LoinSalted LiverKimchiKakuteki (Cubed Radish Kimchi)5 Draft BeersStrawberry Almond Tofu (Limited Time)ーーーーーーーーーーーーーーーーーーーーーーーI visited the legendary yakiniku restaurant "Stamina En," representing Adachi Ward. This restaurant has won both the Yakiniku 100 Best in Tokyo 2025 and the TABELOG AWARD 2026 SILVER, showcasing its overwhelming prowess. It was a long-awaited visit.The restaurant's biggest feature is that "even the Prime Minister waits in line to eat here." I made up my mind and arrived 3 hours and 40 minutes before opening, surprisingly being the second in line. By just before 1 PM, I believe there were already about 10 groups waiting.About 20 minutes before opening, there was an exciting atmosphere as the anticipation grew among the waiting customers. That vibe was really nice. Haha.About an hour before opening, the staff handed us the menu, and we placed our orders verbally in advance. So, it might be a good idea to decide what you want to eat beforehand.Finally, at 3 PM, we entered the restaurant with great anticipation. The meat started arriving one after another. While the mixed horumon was highly anticipated, the real winners were the outside skirt and the beef tendon stew. Especially the outside skirt. I ordered the regular outside skirt, but the quality of the meat was exceptional. Next time I visit, I will definitely order the premium outside skirt. It was that delicious.The kimchi served alongside the meat had a nice kick to it, enhancing the overall flavor. As I enjoyed the mixed horumon, the secret menu beef tendon with Japanese radish, and the premium tongue, I realized I was already about 80% full.I ended up drinking 5 beers and eating 2 bowls of rice...Even after leaving, the experience lingered, making me simply want to eat there again a week later. I felt grateful to live in Tokyo. It was truly moving.It was delicious.Thank you for the great meal!! Less