Foodle

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

La VagabondeInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would be grateful for your likes, follows, and saves of the restaurant.I revisited "La Vagabonde," which won the Tabelog Award 2026 BRONZE and is recognized as one of the top 100 restaurants. It is the most popular French restaurant in Nagoya, and reservations can be quite difficult to secure. Personally, it is my favorite French restaurant in Nagoya. It opened in April 2011.The location is a quiet area just a 3-minute walk from Tsuruma Station, tucked away from the main street. It is on the first floor of Canon Pia Tsuruma.The interior features a calm atmosphere with table seating, semi-private rooms, and counter seating.The service is exceptional, leaving no room for criticism. It truly deserves its two Michelin stars (the Aichi edition has not been published yet).Here are the dishes I enjoyed that day, along with some thoughts:"Snap Peas and Clams" Kyoto snap pea puree and beans, white wine steamed clams from Kuwana, olive oil, and linaria."Sea Urchin Tart" Fresh sea urchin, rice flour and nori chips, cheese."Corn and Botan Shrimp Tart" Margarine tart crust, corn puree, young corn, botan shrimp with colatura and oil, and goat cheese."Young Sweetfish Confit and Melon" Inside the cup is young sweetfish confit, combined with new ginger and lime flesh. Topped with hollowed melon and dill."Black Wagyu Ham" Filled with Nara-grown flower pepper and fromage blanc."Yaito Katsuo" At first glance, it looks like sushi, but the rice part is made from finely shredded Bintje potatoes aged in snow for two years, with shiso flowers and raspberry vinegar."Firefly Squid and Raisins" A terrine of pig's trotter and firefly squid paste, breaded with squid ink. Topped with firefly squid and raisins marinated in lamb."Hairy Crab and Tomato Jelly Sheet" A layer of black rice at the bottom, topped with chopped fennel, wasabi greens, and mustard greens, mixed hairy crab meat with crab miso, tomato extract jelly sheet, Italian parsley and Kujo green onion oil, marigold flowers, caviar, and fruit tomato gazpacho sauce. Visually stunning and delicious. It was truly amazing!"Bread""Butter""Baguette""White Asparagus" Roasted white asparagus grown in the open fields of Landes, France. Topped with sakura shrimp and shallots, shaved mimolette, and summer truffle. Served with Jerusalem artichoke puree, sakura shrimp oil, and a frothy vin jaune sauce."Foie Gras and Pecan Nuts" Foie gras sandwiched with Miyazaki mango in a tonka bean cookie. Topped with yuzu puree and baked pecan nuts."Young Pigeon" Roasted breast of young pigeon, homemade sausage of pigeon breast and duck meat with green pepper, chanterelle mushrooms, parsnips, arugula, pigeon jus (pigeon broth sauce), watercress foam, white truffle salt, and whole pepper."Loquat" Layers of loquat, yogurt, and amaretto, pomelo and gin sorbet, poached loquat flesh, chamomile tea jelly, and pentas."Raspberry Éclair with Elderflower" Generously topped with fresh raspberries, sandwiched with raspberry and rhubarb sorbet in a mugwort cookie dough, and chocolate mousse. Finished with champagne and orange espuma sauce, and dried powder of beets and raspberry vinegar."Black Tea""Canelé""Hozuki" Carefully coated with white chocolate."Taiwan Pineapple Macaron" Filled with Taiwan pineapple flesh and cream.I had a wonderful time and would love to visit again. It was a great meal! Less

◆Atmosphere This hidden gem of a restaurant is located just off the main street, featuring a pleasantly dim and calming ambiance. The staff provided attentive and friendly service throughout our visit. ◆Cuisine - The fish dishes, especially the Spanish mackerel, were excellent, and the extra-large asparagus was tender with the perfect amount of seasoning—truly impressive! - I had two pieces of lamb, which were satisfying. The sauce had a flavor reminiscent of beef stew. The zucchini flowers topped with cheese had a curry flavor. While the main dishes were delicious, it was the desserts and petit fours that truly stood out with their high quality. - The dessert was visually stunning—100 points for presentation! The honey and honeycomb were stylish, and the orange in the center paired beautifully with the chocolate and surrounding ice cream. Each of the petit fours was also delicious in its own right. This was a wonderful restaurant that I definitely want to visit again. Less

I visited "Cerca Trova," located about a 5-minute walk from Nobeoka Station in a residential area.Chef Yoshikawa Keishun honed his skills at renowned restaurants in Tokyo before returning to his hometown at the age of 27 to open this establishment.This exceptional restaurant showcases top-quality game and fresh seafood sourced from trusted hunters and fishermen, all crafted with a unique sensibility.♦︎ A world of exquisite ambiance with gray walls mixed with soot and flickering candles ── The interior features antique shelves and the gentle glow of candlelight, creating a beautifully atmospheric space.Photography of the dishes is not allowed, allowing guests to sharpen their senses solely on the flavors before them without distractions from visuals or information.The warm and attentive hospitality from the chef creates a relaxing atmosphere, even amidst a sense of tension.♦︎ Overwhelming respect for the ingredients and overall impressions ── The minimalist approach to cooking, without unnecessary embellishments, enhances the powerful umami and potential of each ingredient to its fullest.The precision in dehydration and cooking of the game and local seafood delivered directly from hunters is truly extraordinary.The overall structure of the course and the quality of the wine pairings are perfect, providing deep emotional experiences with every bite.This is a supreme establishment representing Kyushu, where one can encounter overwhelming vitality and a unique aesthetic that can only be experienced here.It was a great meal.Review by "Instagram@_1show" Thank you for reading to the end. I appreciate all your likes, follows, and saves for the restaurant. Less

This is a restaurant I had been wanting to visit for a long time. During the peak of Golden Week, I drove from Fukuoka, prepared for a line and wait, arriving at the restaurant by 9 AM. I was the fourth in line for the first round of seating. After providing my name, car number, and color, I waited in my car. While waiting, the staff came to my car to invite me in. The dining style is charcoal-grilled around an irori (traditional Japanese hearth). I ordered the Sanroku Sauce Grilled Chicken for JPY 1,672, Bonjiri (grilled chicken tail) with sauce for JPY 695, Salt Grilled Seseri (neck meat) for JPY 695, Premium Fresh Shiitake Mushrooms for JPY 803, Large White Rice for JPY 328, Special Fresh Egg (Taiyo Egg) for JPY 290, and Draft Beer (Premium Malts) for JPY 675, along with Miso Soup with Dashi for JPY 330. The staff carefully explained the grilling methods. As expected, the sauce for the Sanroku Sauce Grilled Chicken was exquisite—not too sweet, not too spicy, perfectly enhancing the chicken's flavor. The chicken was fresh, flavorful, and had a satisfying texture with a hint of sweetness from the fat. The Bonjiri and Seseri were delicious, but I was particularly surprised by the taste of the Premium Fresh Shiitake Mushrooms. I believe this is the best way to enjoy the umami of shiitake. One beer wasn’t enough, so I ordered some Imo Shochu as well. Indeed, a renowned restaurant delivers great taste. After this, I enjoyed a blissful day trip plan of soaking in an onsen in Yamagata, all thanks to my wife who drove. Thank you! Less

【Visit Date】Holiday at 12:00 PM【Order】Lunch Course JPY 8,8002 glasses of wine per person【Review】I had known the name LATURE for a while. With accolades like being listed among the top 100 restaurants and winning the Tabelog Award Bronze, it has a solid reputation. However, I usually avoid larger establishments, so I had been hesitant to visit until now. Finally, I made my first visit!The result was fantastic. I really shouldn’t have been so reluctant!Although it’s a large restaurant, the layout includes a basement, second floor, and a separate area, making each floor quite compact and well-managed. I was surprised to see the owner-chef come to greet us in such a big place.The standout dishes were definitely the amuse-bouche specialty macaron and the main course of venison.The macaron was a blood macaron made with venison blood, using a paste of cream and salt instead of egg whites. I thought it might have a strong flavor, but surprisingly, it was quite easy to eat. The umami and subtle sweetness were balanced by the saltiness, creating a refreshing dish.The main course featured venison leg. It was served with a simple sauce of black pepper and red wine, but the cooking was impeccable, resulting in incredibly tender meat.As a restaurant known for game, I didn’t have high expectations for the fish dishes, but they were delicious as well.Particularly noteworthy was the pike conger wrapped in pastry. This dish featured pike conger, a mousse of grilled seaweed and scallops, and oysters, all sandwiched together. The brown butter sauce was rich and exquisite, and it was delightful even when spread on bread. The side was mini bok choy.▼ List of Dishes- Macaron- Chilled Corn Soup with Lemon and Lemongrass Foam- Ehime Sea Bream with Kombu and Rice Salad, served with mayonnaise and wasabi; the soup was flavored with hinoki and yuzu- Pâté en Croûte Made with Ezo deer, brown bear, and wild boar, with pistachios. The center contained foie gras, topped with a jelly of wild bird consomme. Served with blueberries, Japanese radish, and fig jam.- Pike Conger Wrapped in Pastry- Venison Leg Served with 2-year aged Hokkaido Queen potatoes, snap peas, and peanuts- Mint and Shiso Dessert Shiso and kiwi sorbet, gin and lime jelly, crème d'Anjou- Coffee and Tea with Sweets (Gimauve with American Cherry) Less

友愛亭
難波
漆黒スープが魅力な大好きなラーメンのお店
今回は定番の右ストレート1.050円を注文
葫とハバネロ効かせたアンチェインカスタムで
スープは1口目からドンピシャ脳内ファンファーレ
辛味とコクの中ににんにくの味が口内に余韻
コレよコレよと待ち望んでいた味と1人頷く
じっくり堪能すぐ飲み込むのがもったいない
唯一噛みながら胃袋へ流し込む大好物なスープ
麺は中太でシコシコもっちり喉越しちゅるりん🎶
レンゲでご飯を浸しながら食べる本番はここから
米の芯をほんのり残しつつスープを吸わせる
一粒たりとも逃さぬよう至福のフィニッシュ
ノーマルも勿論旨いけど俄然アンチェイン推し
退店と同時に漏れる「ぷはぁ〜」が満足度の証
定期的に来ちゃう無くてはならない大好きなお店
美味いもん食わせてくれそな男気溢れる男前が切り盛り
20260510
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🍜本日のメニュー🍜
・右ストレート1.050円
・玉子かけご飯セット 250円
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友愛亭
大阪市浪速区日本橋4-12-1
旭日旅行ビル 1F
📞06-6626-9871
営業時間
火～日曜日 11:00~17:30（L.0.17:00）
定休日 月曜日 Less

Michelin Guide Kyoto-Osaka 2026 One Star Listing Michelin Guide Kyoto-Osaka 2025 One Star Listing Michelin Guide Kyoto-Osaka 2024 One Star Listing Michelin Guide Kyoto-Osaka 2023 One Star Listing Michelin Guide Kyoto-Osaka + Wakayama 2022 One Star Listing OAD (Opinionated About Dining) Top Restaurants in Japan 2026 (Top 799 Restaurants) Ranking 571 Awarded Visit in May 2026 Dishes enjoyed: Natural Sea Bream (Awaji Island) Natural Sweet Shrimp (Awaji Island) Junsai (Akita) Soft-Shelled Turtle Soup Natural Fugu (Awaji Island) with Spicy Daikon and Green Onion Sauce Katsu (Miyagi) Grilled with Straw Abalone (Awaji Island) with Okra Jelly Sauce Madai (Awaji Island) with Tobako and Karasumi Corn, Fava Beans, and Edamame Risotto topped with Ricotta Salata Cheese and Fresh Osetra Caviar Hamo Sukiyaki with Hamo and Onion Fried Fugu Truffle Chawanmushi Chateaubriand Grilled over Charcoal Fugu Rice Eel (Tokushima Natural) Rice Bowl Soft-Shelled Turtle, Tuna Flakes, and Tamari Soy Sauce Ramen Ise Lobster Curry Panna Cotta (Awaji Island Milk) Konpeito (Blueberry) Matcha Yuzu-pressed Barley Shochu Highball Kamo Nishiki Junmai Daiginjo BRILLIANCE Banshu Aiyama Hakurakusei Junmai Daiginjo Kanehachi Shochu Suntory Single Malt Yamazaki 12 Years Highball Suntory Yamazaki Water Carbonated Water 330ml Bottle Hakkaisan Kongo Shin Junmai Daiginjo Koha Brewery (Winter) Rose Tea (PREMIUM ROSE) Visit in April 2026 Dishes enjoyed: Soup with Kiraku Chou and Kitasake Brewery Water Clam (Kuwana), Bamboo Shoot (Awaji Island), Uruoi, Udo, lightly squeezed Ginger Sashimi with Awaji Island Sea Salt and Whiskey-flavored Soy Sauce (Awaji Island) with Ponzu made from three types of citrus from Awaji Island Yaito Katsu Flounder (Awaji Island) aged for 3 days (4.5 kg) Soft broth with a hint of acidity Red Clam (Kagawa) Asparagus (Tokushima) White Asparagus (Tokushima) Noresore (Awaji Island) Purple Sea Urchin (Yura) with Yuzu Peel Grilled Saba over Charcoal Premium Spring Tomato (Okuda Farm) with Canola Flower (Awaji Island) drizzled with Olive Oil (Awaji Island) and Awaji Beer Flavored Beer "Island Lemon" Chopped Firefly Squid Risotto topped with Fresh Osetra Caviar (Rice Oil, Shrimp Oil (Awaji Island)) Kue (20 kg) Flower Pepper Soup Fugu, Bamboo Shoot, and 7 Types of Spring Vegetables Spring Rolls New Onion Chawanmushi Kuzukawa Beef Chateaubriand Grilled over Charcoal with Fuki no Tō Miso Kue Rice with Flower Pepper Sakura Masu Chazuke Beef Curry (Kuzukawa Beef Chateaubriand) Panna Cotta with Awaji Island Milk Konpeito Mignon Boulard Element de Surprise Blanc de Blancs Junmai Daiginjo Juyondai Junmai Daiginjo Daikyojo Namazake Ryu no Otoshigo Kamo Nishiki Junmai Daiginjo Usunigori Namako Vincent Dauvissat Petit Chablis 2018 Awaji Beer Flavored Beer "Island Lemon" Jr Jordan River LIMITED EDITION CHARDONNAY 2013 Hidakami Super Dry Junmai Sake Junmai Daiginjo Juyondai Ranbiki 2014 Highball Hibiki Suntory Whiskey 100th Anniversary Highball Le Marquis de Calon Segur 2021 Hojicha Matcha Visit in January 2026 Dishes enjoyed: Noresore (Awaji Island), Red Clam, Sweet Shrimp, Abalone, Green Onion, with a tangy broth Sea Bream (Awaji Island, Karaya) Tuna (Kesennuma), Hissage Tuna, Red Clam (Awaji Island) Noresore and Abalone (Awaji Island) with Green Onion Ainame Soup Fuki no Tō Flower Pepper Premium Tomato (Awaji Island) with Ricotta Salata Sakura Sea Bream and Madai Tempura with Karasumi Tenderloin Grilled over Charcoal Porcini Chawanmushi topped with Black Truffle Rice with Bamboo Shoot and Crushed Wood Leaf White Sweet Sea Bream and Seri Rice Tenderloin Curry Panna Cotta Burgundy Pinot Noir Konpeito Matcha Barley Shochu Usa Mugi 25 Degrees Highball Hakurakusei Junmai Daiginjo Hikari Kokuryu Daiginjo Ryu 50th Anniversary Sake Junmai Daiginjo Daikyojo Ryu no Otoshigo Hakushu Highball Visit in April 2025 Dishes enjoyed: Soft-Shelled Turtle Broth with Moonlight Lily Root and Fugu (Awaji) Akou and Sea Urchin White Shrimp, Sea Urchin, Olive, Caviar, Karasumi Grilled Saba (Awaji) with Saikyo Miso and White Roe Whale Harihari with New Onion Corn (Gold Rush) Rice Resort Style topped with Ricotta Salad Cheese Fried Fugu Bamboo Shoot (Awaji) Chawanmushi Chateaubriand Natural Fern and Hairy Crab Rice Tenderloin Soboro and Truffle Rice Tenderloin Keema Curry Panna Cotta Konpeito Matcha Ten-Year Aged Shochu Juyondai Ranbiki Rice Shochu Junmai Daiginjo Juyondai Daikyojo Junmai Daiginjo Juyondai Nakadori Banshu Yamada Nishiki Visit in March 2025 Dishes enjoyed: Clam, Bamboo Shoot (Awaji Island) Flower Pepper Soup Ishidai (Awaji Island) Hiragai (Tokushima) with Liver Ponzu and Flower Pepper Tuna (Kesennuma), Hissage Tuna, Red Clam (Awaji Island) Noresore and Abalone (Awaji Island) with Green Onion Ainame Soup Fuki no Tō Flower Pepper Premium Tomato (Awaji Island) with Ricotta Salata Sakura Sea Bream and Madai Tempura Black Truffle (Bianchetto Truffle) Chawanmushi Flower Wasabi and Flower Pepper Chateaubriand Grilled with Sauce White Sweet Sea Bream Rice Rice with Bamboo Shoot and Sea Bream Roe Ise Lobster Broth Curry Panna Cotta Konpeito Matcha Barley Shochu Highball (Choshu Distillery All Koji Preparation Kubo) Highball Suntory Single Malt Yamazaki 12 Years Visit on December 28, 2024 Dishes enjoyed: Awaji Island Kyoto Miso Whale Korosazuri Yao and Katsu (Suma) Aori Squid Abalone (Awaji Island) Risotto Natural Sea Bream, Shiitake, Mizore Style Fugu's Soft Roe Grilled with Sea Bream's White Grilled Fried Fugu Porcini Chawanmushi with White and Black Truffle Tenderloin Grilled over Charcoal Bamboo Shoot (Tokushima) Rice Fugu Rice Crab Ojiya Tenderloin Curry Panna Cotta Mikan Konpeito Matcha Juyondai Otsu Shochu Secret Shochu Highball Jikon Junmai Daiginjo Hakutsuru Nishiki Jikon Kimoto Akaiwa Yamada Nishiki Heat Jikon Daiginjo Yanase Juyondai Gokujou Morohaku Junmai Daiginjo Visit on November 16, 2024 Dishes enjoyed: Fugu (Awaji Island) Soup Fugu Meat (Awaji Island 3 kg) aged for 2.5 days with Ankimo Paste, Yaito Katsu, Tosa Soy Sauce, and Homemade Ponzu Hamazaka Sekokani Crab with Crab Body, Legs, Inner Roe, Outer Roe, Caviar, and Jelly Maitake Crab Risotto with Tobako Fugu Meat, Soft Roe, and Tennoji Turnip Soup Fried Fugu Chawanmushi with Soft Roe and Sekokani Awaji Island Beef Chateaubriand with Hachijo Miso Sauce Nodoguro Rice Sujiko Rice Beef Curry Panna Cotta Kyoho Grape Konpeito Matcha Juyondai Otsu Shochu Secret Shochu Highball Juyondai Gokujou Morohaku Junmai Daiginjo Junmai Daiginjo Hakkaisan Kongo Shin Koha Brewery Visit on October 14, 2024 Dishes enjoyed: Fugu (Natural) Soup with Sudachi Fugu (Natural) aged for 3 days with Ankimo (Fugu Broth) Sekokani Crab with Miso and Jelly Fugu Butter Risotto with Sujiko, Sea Urchin, Shaoxing Wine, White Shrimp, and Egg with Miso Powder Aka-aka Shrimp Matsutake (Yamanashi) Soup Fried Natural Sea Bream Matsutake (Yamanashi) Chawanmushi Tenderloin Grilled over Charcoal Matsutake Rice Crab Rice with Crab Miso Sea Bream Chazuke Panna Cotta Juyondai Otsu Shochu Secret Shochu Highball Juyondai Nakadori Banshu Aiyama Junmai Daiginjo Juyondai Nakadori Junmai Ginjo Akaiwa Yamada Nishiki Juyondai Gokujou Morohaku Junmai Daiginjo Visit on May 8, 2024 Dishes enjoyed: Soft-Shelled Turtle Soup Tori Clam (Maizuru), Red Clam (Awaji), Fern, Asparagus, Caviar Ishidai (Awaji) Akou Purple Sea Urchin (Awaji) Soft-Shelled Turtle and Kinmedai Fried Ise Lobster (Awaji Island) Junsai (Akita) Soup Sweet Shrimp (Awaji) Risotto with Ise Lobster and Sweet Shrimp Miso Tenmame Accent with Karasumi Black Truffle Awaji Island Egg Chawanmushi Chateaubriand with Man-gani Chili and New Onion Rice with Bamboo Shoot and Chateaubriand Soboro Noodle Soup Tenderloin Keema Curry Pistachio Panna Cotta Konpeito Soda Matcha Juyondai Daikyu Junmai Daiginjo Ryu no Otoshigo Kanehachi Highball Juyondai Otsu Shochu Secret Shochu Highball Suntory Single Malt Whiskey Hakushu 12 Years Highball Visit on February 3, 2024 Dishes enjoyed: Noresore and Red Clam (Tokushima) Ishidai (Awaji) Maitake Crab Sauce and Fugu Soft Roe (Awaji) White Sweet Sea Bream (Ehime) with Wild Garlic and Canola Flower Soup Sweet Shrimp (Awaji) with Hissage (Goto) Sea Urchin Sauce Fried Soft-Shelled Turtle Black Abalone (Awaji) with Liver and Mizore Porcini and Truffle Chawanmushi Chateaubriand (Awaji) Grilled over Charcoal with Uruoi, Hihiroko, and Hachijo Miso Freeze-Dried Soft-Shelled Turtle Soup and Soft Roe Zosui Sea Bream and Shungiku Clay Pot Rice Shrimp and Crab Broth Curry Pistachio Panna Cotta Jikon Kimoto Akitsu Yamada Nishiki & Akaiwa Yamada Nishiki Junmai Ginjo Juyondai Otsu Shochu Secret Shochu Highball Kanehachi Highball Visit on September 18, 2023 Dishes enjoyed: Akou Sashimi Katsu Scallop Rice topped with Karasumi and Caviar Kamasu (Awaji Island) Fried Soft-Shelled Turtle and Emperor Spring Rolls Italian Summer Truffle and Australian Porcini Chawanmushi Awaji Island's Ichinomiya Beef Matsutake Rice Crab Ikura Rice Ise Lobster Curry Panna Cotta Matcha Konpeito Jikon Junmai Ginjo Akaiwa Yamada Nishiki Heat Kokuryu Aki Agari Sapporo Ebisu Beer Small Bottle Visit on June 1, 2022 Dishes enjoyed: Botan Shrimp (Hokkaido), Purple Sea Urchin (Hokkaido), Hamo (Awaji Island) Soup with Aromatic Vegetables, Chopped Ginger, White Onion White Sweet Sea Bream (Yahatahama), Caviar, Sea Bream Roe (Awaji Island) Ishigarei (Awaji Island), Okra Ise Lobster Soup Kobe Beef Cheek Stewed with Demi-Glace Sauce, New Onion and Edamame Rice Three Types of Fried Food (Scallop, Soft-Shelled Turtle Spring Roll) topped with Parmigiano-Reggiano Porcini and Truffle Chawanmushi Chateaubriand Grilled over Charcoal Beef Soboro and Corn Rice Ise Lobster Ojiya Panna Cotta Matcha Konpeito Juyondai Secret Shochu on the Rocks Juyondai Secret Shochu Soda Less