Foodle

特製ご恩らあめん / Tokusei Go-on Ramen / Ramen Go-on — Nogata, Tokyo

Chicken based shio soup cooks for around seven hours. Over 400 chicken wings are cut every day for the soup. Other key ingredients include Hidaka kombu and dried shrimp, the latter being a common ingredient used in Chinese cooking to help bring more flavor out of the chicken. The shio tare contains four kinds of salt, including Mongolian rock salt and sea salt. Medium-width low-hydration noodles are supplied by Matsumoto Seimenjo. Chicken breast chashu is seasoned with salt, pork shoulder chashu is simmered in a sweet tare. Half cha-han on the side.

Master Osawa-san is an active chef of Chinese cuisine for the Kiwa Corporation, he also previously ran a popular ramen shop located in the Tama area of Tokyo. Lunch only, 11am-3pm or until the soup runs out. Eight seats. Open since March 2022 @ramengo_on Less

This was my second visit.The four dishes mentioned in the title were particularly outstanding.I was having trouble finding my preferred drinks, but Chef Kitajima kindly served me Nabeshima, and at the end, I enjoyed Nanbu Bijin as a complimentary sake. While the staff's service varied, the chef's attention to detail was truly impressive.Later on, a customer seated away from me called out, and when I turned around, I was surprised to see a friend I had dined with last month! Coincidences like this happen occasionally, but it’s rare for both parties to notice each other first, making this a unique case (laughs).I ordered five different dishes, choosing only what I wanted, and I could select the portion sizes as S, M, or L. I requested all varieties and specified the sizes, successfully opting for L sizes for the particularly delicious stick sushi and mixed rice from my last visit (*≧∀≦*).The tableware was also quite lovely.It was a great meal!☆ Kuromoji Tea⭐️ Cold Half-Baked ChawanmushiA cold chawanmushi with broth at the bottom, topped with plenty of edamame for great texture.☆ Simmered Pork in a Mochi-like Shape☆ Fresh Squid Sashimi, Caught on the DayServed with squid ink, nori as a substitute for soy sauce, sudachi, and wasabi. The nori was exceptionally delicious.⭐️ Isaki SashimiIncredibly firm and bouncy, with a strong umami flavor. Served with salt, soy sauce, and wasabi.⭐️⭐️ SoupThe delicate broth and yomogi tofu were truly wonderful. The abalone was from Miura.☆ Bamboo Shoot ComparisonThe top is from small sasa bamboo, and the bottom is from madake bamboo. Grilled large-mouthed rockfish with crispy scales and kinome.⭐️⭐️ Sado Octopus TempuraThe octopus had an intense umami flavor! Hasegawa-san from Sakana no Hito advised it should be served firm, but it had the right firmness and was easy to bite through ^ ^.⭐️ Fresh Asparagus in a Somen StyleThe chef sourced fresh asparagus from a Hokkaido supplier with the same name as Hiroki Hasegawa, who provides ingredients. It was finely chopped and served in a somen style, with Shonan clams in between and a clam broth mousse on top.☆ Eel, Winter Melon, Onion, and Yuba in a Soft-Shelled Turtle Sauce.⭐️⭐️ Stick Sushi of Sawara (Spanish Mackerel) - L SizeThe grilled flavor was irresistible, and the rice was delicious.☆ Red Miso Soup and Pickles.⭐️⭐️ New Ginger and Grilled Green Onion Mixed Rice - L SizeWhile it also contained hiramasu (yellowtail), the main stars were the new ginger and grilled green onion, as explained at the beginning.☆ Mink Whale Ramen - S Size.☆ Seasonal Fish Tamagome Rice Bowl - M Size.☆ Hayama Wasabi Zosui - M Size.⭐️ Ice CreamSake lees ice cream from Kumazawa Brewery, the only sake brewery in Shonan, with mango.⭐️ Wagashi (Japanese Sweets)Blueberry and egg yolk bean paste with burdock bean paste inside.⭐️ Usucha (Thin Matcha Tea).☆ SakeShinshu Kameirei Junmai Ginjo Kinmon NishikiTenbuki Shin Mugen Karakuchi Junmai Sake (Heat-treated)Morishima Hitachi Nishiki Junmai Ginjo KarakuchiShoryu Horai Tokubetsu JunmaiNabeshima Junmai Daiginjo Kitashizuku ⭐️IWA 5 ASSEMBLAGE 6Aged and Warmed Nanbu Bijin All Koji. Less

Tominokoji YamagishiInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your likes, follows, and saving this restaurant.I revisited Tominokoji Yamagishi, a recipient of the Tabelog Award 2026 Silver and recognized as one of the top 100 restaurants.May is the season for torigai (bird shellfish). This year, as well as last year, the availability has been lower than usual, with many Japanese restaurants not serving it. However, they had it here, and it was my first time trying the torigai from Toba, Mie Prefecture.On this day, the atmosphere at the counter was very bright, thanks to the cheerful Yamachan and his apprentice. I always have a great time here.Here are the dishes I enjoyed that day, along with my thoughts:- "Junsai and Awaji Island Murakushi Uni" The generous combination of junsai (water shield) and uni (sea urchin) enhances the deliciousness.- "Young Ayu from Arashiyama and Karabuki" - "Bamboo shoots, Donko shiitake mushrooms, and Sato mame (three beans) in sesame dressing" This dish is refreshing after the ayu.- "White sweet sea bream in white miso soup" - "Sashimi: Akashi sea bream, Awaji horse mackerel, and Awaji Island Murakushi uni" All were fresh and flavorful, especially the sea bream, which was plump and exquisite.- "Grilled cherry salmon with nanban vinegar and Awaji new onions" The rare-cooked cherry salmon was moist, and the nanban vinegar paired well with the new onions.- "Kamo eggplant grilled with soy sauce and bonito flakes" - "Torigai and wild vegetables shabu-shabu" This torigai is from Toba, Mie Prefecture. The wild vegetables included aiko, warabi, kogomi, and flower pepper.- "Zuiki and yuba in Yoshino-style stew" A comforting and delicious dish.- "Namida mame rice" The pop and sweetness of the beans, along with the perfect amount of salt, made this rice incredibly tasty. I ended up asking for seconds several times (laughs).- "Mentaiko" - "Nameko mushrooms" - "Yomogi mochi" Filled with sweet red bean paste.- "Matcha" I had a wonderful time and would love to visit again. It was a great meal! Less

I usually don't prefer this type of restaurant and have rarely found them delicious, but this place was truly exceptional from start to finish. The owner was like an actress, and everything—the interior, the garden, the dishes, and the tableware—was simply beautiful. It's not a place I can visit often, but I believe it would make a wonderful memory for a special occasion with someone important. Less

I made a reservation a year in advance and was able to join a friend. The sushi was, of course, delicious, but I was truly overwhelmed by the delicacy of the side dishes. The aroma and subtlety of the seaweed and sesame were unlike anything I've tasted elsewhere! If I were to eat this in Tokyo, I definitely wouldn't find it at this price... It was amazing. Personally, I wish I could have tried more fish dishes! Less

サムギョプサル韓国料理バブ ⁣
梅田⁣
サムギョプサルが旨い隠れ家韓国料理のお店⁣
今回は6種類オール2.000円のランチメニュー⁣
7種類の副菜にスープとご飯が食べ放題が付属⁣
カンジャンセウ定食は鮮度抜群大海老が3匹⁣
頭の味噌は濃厚にとろり身は驚くほどプリプリ⁣
卵黄を崩して豪快に混ぜれば甘みが一気に増幅⁣
とびっこのプチプチ食感も加わりめちゃ旨い⁣
サムギョプサルは香ばしい厚切りの豚バラ肉⁣
旨辛味で熟成された豚は中はしっとり柔らかい⁣
相性抜群脇を固めるパンチャンも抜かりなし⁣
辛い・甘い・酸っぱい・さっぱりとバリエ⁣
写真7枚目もオカワリ自由の大盤振る舞い⁣
ランチは平日12:00～土日祝は11:00～15:00⁣
その他サムギョプサル.チーズダッカルビも充実⁣
店内若者人気のK-POPのMVも流れ楽しい空間⁣
財布への労りが凄いこんなに食べて2000円⁣
安上がり旅気分を近場で堪能.韓国定食を是非！⁣
広いホールを縦横無尽正に一騎当千の女性陣が切り盛り⁣
20260626⁣
⁣
⁣
🇰🇷本日のランチメニュー 2.000円🇰🇷⁣
・限定5食旨辛熟成サムギョプサル定食⁣
・カンジャンセウ定食⁣
(ごはん.小鉢2種.スープオカワリ可能)⁣
※写真7枚目参照⁡⁣
⁡⁣
⁣
@umeda.bab⁣
⁡⁣
⁡⁣
サムギョプサル 韓国料理 バブ 梅田店⁣
大阪市北区太融寺町7-11 ⁣
フジノビルディングノバ5F⁣
📞06-6949-9933⁣
営業時間⁣
月～木曜日 12:00～23:00⁣
土、日、祝日 11:00～23:00 ⁣
定休日 不定休⁣
⁣
梅田グルメ 梅田ランチ 梅田韓国料理 梅田食べ放題⁣
⁡ Less

(Note: I rate on a scale where 3.4 is average and 3.5 or above means I would like to return.)This restaurant is located near Omi-cho Market in Hakuro-cho, Kanazawa City, Ishikawa Prefecture. It offers innovative cuisine based on Spanish flavors.The complexity of the flavors is truly unique, surpassing even well-known restaurants in Japan. It was absolutely amazing. The intricacy was so overwhelming that it kept my mind and emotions busy.The meal starts at a set time and is only available as a course.They also use game meats like venison and bear, which were excellent. The venison was melt-in-your-mouth tender.It was a great meal.Total spent = JPY 75,000 for 2 peopleSatisfaction level = ★★★★★Likelihood of repeat visit = ★★★★★Recommended occasions: Date, Business meetingThank you for reading until the end. I hope you found this helpful. I would greatly appreciate it if you could "Follow," "Like," or "Save this restaurant." Thank you! Less

タンタンメン 中辛 / Tantanmen Chū-kara / Ganso New Tantanmen Honpo — Kawasaki, Kanagawa

Kawasaki style tantanmen. Pork bone shio soup, togarashi red pepper, scrambled eggs, garlic and minced meat are cooked in a wok. Noodles are made in-house at a company facility, using specially selected wheat flour and a unique manufacturing method to give them extra chewiness. Yakiniku on the side.

Ganso New Tantanmen Honpo is a Chūka style restaurant based out of Kawasaki, Kanagawa. First opened by master Genkichi Igarashi, the restaurant originally specialized in yakiniku (meat bbq) before the dish 'new tantanmen' appeared on the menu a few years later in 1967. It was named 'new tantanmen' because it differs from both tantanmen eaten in mainland China and the version commonly served at Chinese restaurants in Japan. Igarashi-san is said to have arranged the dish so that it builds stamina. Ganso New Tantanmen Honpo now operates over 40 branches in Japan, most of them located around Kawasaki. The dish new tantanmen is widely known as one of the soul foods of Kawasaki. This Kyomachi store is the flagship and original location. 50 seats. Open since 1964. @gansonewtantanmenhonpo Less