Foodle

I heard that this restaurant is run by a chef who was the executive chef during the peak of Robuchon, and since it will be closing this year, I wanted to experience his culinary skills.The style of the dishes was a remarkable blend of traditional Edo culture and unique Japanese ingredients and expressions, fused with the artistry of French cuisine, creating a very original combination.Each dish had a lingering flavor, and I could really appreciate the chef's creativity and sensibility, especially in the sauces.The overall portion sizes were generous, and by the time dessert came around, I was quite full. However, the melon granita was so delicious that I found myself indulging until the very end. Before I knew it, I had eaten a bit too much (laughs).I definitely plan to visit again this autumn. Less

YodaInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for checking this out! I would appreciate your likes, follows, and saving this restaurant.I revisited "Yoda," a recipient of the Tabelog Award 2026 SILVER and recognized as one of the top 100 restaurants.It proudly holds the number one spot in the national tonkatsu ranking on Tabelog. It seems destined to remain at the top for a long time. The incredibly popular and unique tonkatsu is truly delicious. My friend Yoda mentioned that he has never had better tonkatsu than here. I can't argue with that! (laughs)Here’s what we ordered that day, along with some thoughts:- "Maru Pork Tenderloin 135g" - "Tokyo X Loin 130g" - "Nuka Pickles" - "Miso Soup" - "White Rice" - "Black Oolong Tea" A blend of Chinese and Taiwanese teas - "Tosa Buntan" We shared the tonkatsu, and it was a delightful experience. I definitely want to visit again. It was a great meal! Less

Today's IngredientsHomemade CaviarFrench Foie GrasKochi WatermelonAkiyoshidai Fresh GarlicRoot CeleryMatsusaka Beef Strip LoinFrench White AsparagusKagawa AsparagusKitakyushu Red Sea UrchinAkamo-kuButter TeaFirefly Squid and Scallop TartareSmoked Caviar GougèreSignature DishesKitakyushu Red Sea UrchinOriginal Oscietra CaviarAka-za ShrimpTennaga ShrimpConsommé JellyCauliflower CreamFrançois RoyalMushroom Soup CappuccinoOnsen Tamago (Hot Spring Egg)Two Types of BreadHassun - Tango no Sekku DecorationEight Types of Vegetable JellyFrench DressingGalantine - Daisendori Chicken, Truffle, BurdockPicklesSteamed Abalone with Liver SauceBordeaux White AsparagusHollandaise SauceTruffle and Beef BrothAsparagus (Sanuki no Mezame)Snow CrabAurora SauceEggParsleyPaprikaFoie Gras MonakaAmerican CherriesAmerican Cherry JamKirsch JellyAlmond CoatingAdditional Dish + JPY 5,000Baked Sea Urchin in Puff PastryRoot Celery and Seafood Broth SaucePalate CleanserKochi Watermelon JuiceLime SorbetMintCharcoal-Grilled Matsusaka Beef Strip LoinFried Garlic from AkiyoshidaiSakura Shrimp Risotto (Half)Sakura Shrimp, Saffron, Canola FlowerSakura Shrimp, Lotus Root, and Asparagus TempuraCurry Rice (One-Third)No Flour or Butter UsedKitakyushu LoquatWhite Wine JellyMarc (Distilled from Grape Skins) SorbetHerbal TeaSakura CheesecakeYame Tea Ice Cream Less

Located just a 2-minute walk from Akasaka Mitsuke Station, Maki Tori Shin Kobe offers a unique dining experience. The interior exudes a calm atmosphere, allowing guests to enjoy their meals while watching the flames of the wood fire dance in the background. I opted for the omakase course, which turned out to be an extraordinary culinary journey that transcended traditional yakitori.Starting with the thigh meat of Akita Kogen Hinai chicken, I was immediately captivated by the aroma unique to wood-fired cooking. The smoky flavor, which is softer and more expansive than charcoal, was delightful, releasing a sweet richness with every bite.The heart of Choshu chicken was surprisingly juicy, with a perfect texture that would appeal even to those who are typically averse to organ meats.A dish featuring mushrooms, homemade chicken breast, and chicken dashi was a beautiful fusion of Japanese and Western flavors. The moist chicken breast paired exquisitely with the umami of the chicken dashi, creating a refined taste.The chicken shumai served in a broth was gentle yet perfectly matched with the fluffy dumplings. The course had a wonderful flow, keeping my interest piqued throughout.The liver of Choshu chicken was rich yet free of any off-flavors, with a melt-in-your-mouth texture. The wood-fired aroma enhanced its sweetness beautifully.The wing of Hinai chicken was particularly memorable that day. The juicy fat combined with the spice of the homemade harissa sauce made me crave a glass of wine.The chawanmushi (savory egg custard) with spring cabbage had an incredible depth of flavor. It was gentle yet packed with umami, highlighting the sweetness of the spring cabbage.The lower thigh was served with mountain wasabi, which perfectly complemented the rich meat flavor, leaving a pleasant aftertaste.The new onion with anchovy cream sauce felt like a dish from a bistro. The richness of the Parmigiano added a level of satisfaction that was unexpected for a vegetable dish.The wood-fired toast paired with chicken breast rillettes was also exceptional. The aroma of the wood combined with the richness of the rillettes was addictive.The latter part of the meal featured high-quality chicken neck and wings, with the wings paired with fresh pepper paste achieving an excellent balance of spice and fat.The finale of wood-fired minced chicken rice, accompanied by ginger sauce, kanzuri green onions, and pickled seaweed, was a delightful end, devoured in one go.After settling down with red miso soup, the meal concluded refreshingly with candied red grapes and strawberries. This course, which seamlessly blended yakitori, wood fire, Japanese cuisine, and bistro elements, was quite rare and left me thoroughly satisfied.I highly recommend this place for a special meal in the Akasaka Mitsuke area. It was a great meal! Less

I had been looking forward to visiting this representative grand maison of Japan, and it far exceeded my expectations, providing a truly wonderful experience.First, I was surprised by the selection of aperitif champagnes available. There were about six options, and I was thrilled to see Salon among them. The luxury of enjoying champagne, which is not often served by the glass, right from the start of the course is something unique to L'OSIER.The food was, of course, exceptional, but what stood out was the pairing that included not only wine but also Japanese sake. The limited edition Kuro-ryu sake we had was surprisingly well-matched with the dishes, providing an experience that pleasantly challenged the notion that "French cuisine must be paired with wine." The incorporation of a distinctly Japanese sensibility in the pairings showcased the restaurant's depth.The tableware was also very impressive. At first glance, it appeared simple, but the refined design down to the smallest detail reflected the aesthetic sensibility that Shiseido has cultivated over the years. Some pieces featured designs reminiscent of kintsugi, expressing traditional Japanese beauty in a modern way, harmonizing beautifully with the dishes. It naturally evoked the phrase "French cuisine that Japan can be proud of."For dessert, I could choose from several options, and I selected a dish that used an entire box of cherries. It was a lavish use of seasonal fruit, with a perfect balance of sweetness, making it a splendid finale to the course. The joy of choosing until the end is another charm of L'OSIER.Above all, what left a lasting impression was the service. The explanations of the dishes, the gestures, and the attentiveness to guests were all natural and comfortable, making me realize what "the highest level of hospitality" truly means. While the atmosphere was formal, it was free from excessive tension, creating a space where one could genuinely enjoy the meal.This special restaurant harmonized not only the food but also the wine, tableware, ambiance, and service at a high level. As a representative grand maison of Japan, it is a place I believe many should visit at least once. I look forward to returning to enjoy a new course when the seasons change. Less