Foodle

This restaurant prioritizes "sharpness" above all else.The three brothers teach various knife sharpening techniques and explain their dedication, while their father passionately shares his insights.Here, "sharpness" is not just about knives.They handle everything from hunting deer and boar themselves, considering how to respect and utilize life, which embodies their philosophy of "sharpness."One of their unique features is the Japanese knives crafted by Yusuke Sezaki.They never skip any steps in the process, and during the final seasoning, they play classical music to enhance the quality.Using sharp knives prevents crushing the cells of vegetables, reducing bitterness and off-flavors while enhancing aroma.To preserve the flavors, they primarily use enamel cookware.The fish is sourced from Mr. Fujimoto.He employs a stress-free method of catching, even considering the swimming speed, and if the fish experiences stress, he returns it to the sea.They make their own salt by sailing out to collect seawater.The rice is cultivated from sowing to harvesting, with broken grains meticulously removed one by one with tweezers.They use young chickens and seasoned hens for different purposes.Memorable dishes included:- Dashi (broth made from steamed onion, carrot, and turnip)- Squid, so fresh it was still moving- Charred skin of Isaki (grunt fish) with sansho soy sauce- White sweet sea bream bone broth with freshly harvested wild bamboo shoots- A dish showcasing the texture of vegetables cut with precision- A demonstration of carrot cutting (how much can a regular supermarket carrot be elevated with an ultimate knife?)- Deer and boar shin meat dumplings- Charred young deer meat with freshly dug wild celery- Roasted deer loin with wild garlic aroma- Hand-chopped minced boar and pork hamburgers- Rice topped with a raw egg from young hens- Ramen made from a whole chicken broth, featuring menma from bamboo shoots grown to 2 meters- Ice cream with tea and matchaIndeed, with excellent sharpness, even cutting a carrot transforms its flavor into something incredibly smooth, providing a truly remarkable experience.This restaurant connects the act of taking life, cutting, and savoring, all in a single thread. Less

Iyuki , Ginza. Early December 2025. Awesome.Kyoaji apprentice.
井雪さん、12月。いつもシグネチャーディッシュの連続でとても美味しい。

アワビタケ　スリ流し
鯛胡麻和え　飯蒸し
津居山蟹　セコガニ
花山椒　近江牛
茄子田楽　雲丹とフォアグラ
海老コウセンアゲ　舞茸　万願寺とうがらし天ぷら　海老芋　銀杏　白子
甲羅酒
鯛　フグ　マグロ　カラスミ
舟昆布　キンメ　京菊菜　大黒シメジ
モロコ
淡路玉ねぎ　猪
黒甘柿　白和え
炊き合わせ　蕪　松茸　海老　粟麩
松茸ご飯
シャケのハラスご飯
蕨餅 Less

Innovative French cuisine at Azabudai Hills. Each dish evokes a sense of wonder, making you think, "What is this?" Not only do they look stunning, but they also taste fantastic. The flavors are unexpected combinations that delight the palate.While there were some concerns regarding the service and the restaurant's layout, overall, it was a place I really enjoyed. I definitely want to return for both lunch and dinner.■ Dishes:⚪︎ Corn Flour⚪︎ Lobster A mousse made with tomato and paprika. Topped with fromage blanc. The tomato flavor is prominent, but everything comes together beautifully.⚪︎ Soup Zucchini, consomme soup, shrimp dumpling, zucchini sauce, shrimp heads. A sweet soup.⚪︎ Sake Lees and Rye Steamed Bun The sake lees bun resembles a meat bun skin. Served with yogurt instead of butter, it’s easy on the stomach. The steamed bun is fluffy and delightful.⚪︎ Duck Eggplant Sautéed eggplant, gnocchi, tartar, puree. Boiled shirasu (whitebait), eggplant sheet, and green tea oil. Has a hint of curry flavor.⚪︎ Cashew Piglet Main dish. Marinated like chashu, served with a burnt butter sauce. Tomato consomme jelly, Brussels sprouts, bacon cream, seaweed, and black garlic. Terrine served separately.⚪︎ Diore Vanilla, Milk⚪︎ Chocolate Omelette Made with Amazon cacao.⚪︎ Japanese Black Tea ⚪︎ Tea Sweets Vanilla tofu ice, cherry gel, and rakugan (Japanese sweets).⚪︎ Jasmine Tea■ Duration: 2.0 hours We wrapped it up in about 2 hours.■ Reservation Difficulty: Average Difficult to secure a table for lunch on weekends. Quickly booked on TableCheck. Easier to reserve on weekdays and evenings.■ Cost Performance: Average■ Other: The large table setup makes it challenging to take photos of the dishes. It was unfortunate to see the person next to us not receiving their pairing drinks. Less

This is one of the few places that doesn't use sugar in their sushi rice, which often piques people's interest when I mention it, leading them to come here. The cost performance is excellent, and treating someone here doesn't hurt my wallet at all, which is a huge plus (laughs). When the value is good, it's easy to visit. I plan to keep bringing various women here in the future (laughs). Less

熟成寿司酒場 魚魚魚⁣
梅田⁣
魚のポテンシャルを最大に引き出す熟成寿司店⁣
トップはお店の名物熟成寿司豪華盛りどーん！⁣
鮪や中トロは熟成によって格別の一貫へと昇華⁣
舌の上でほどける濃厚なコクがたまらない⁣
白身魚は しっとりねっとりとした甘みが凝縮⁣
蛸にもしっかり下味.本当に蛸かと疑う柔らかさ⁣
本日の煮付け鯛頭は箸を入れた瞬間身がほろり⁣
頬肉や目の周りなどの味わいの違いも楽しめて⁣
煮汁まで飲み干したくなるご飯も酒も進む逸品⁣
天ぷらはサクサク衣と素材の旨みが見事に調和⁣
海鮮も野菜もそれぞれの旨みと食感が生き生き⁣
アオサの香りと優しい玉子の赤出汁で腹閉じ⁣
寿司は1貫250円～、一品料理は300円～と⁣
単なる鮮度勝負ではなく時間を味方につけた⁣
熟成のひと手間で魚の価値を更にレベルアップ⁣
1口目から目見開くぎょぎょっと唸る満足度⁣
リーズナブルながらワンランク上の美味しさ⁣
肩肘張らず価格以上の味を楽しめる実力寿司店⁣
ハットがトレードマークの粋な大将が切り盛り⁣
20260619⁣
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🍣本日のメニュー🍣⁣
・握り1貫250円～⁣
・本日の魚の煮付け⁣
・天ぷら⁣
・赤出汁⁣
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@gyogyosushi8⁣
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熟成寿司酒場 魚魚魚 大阪梅田本店⁣
大阪市北区西天満6丁目6-6⁣
ロイヤルメゾン西天満◆⁣
📞090-3947-7888⁣
営業時間 月～土 18:00～翌3:00⁣
（L.O.料理/ドリンク翌2:30）⁣
定休日 日曜日⁣
大阪グルメ 梅田グルメ 大阪寿司 Osakafo⁣
P Less

Located in Jingumae, Shibuya, the innovative restaurant "Den" has earned two Michelin stars in the 2026 guide, a score of 16/20 from Gault & Millau, and is recognized as a Tabelog Silver 2026 and one of Tabelog's Top 100 Restaurants in 2025. It stands as a representative establishment of creative Japanese cuisine. The playful presentation of dishes and the humor infused in the plating showcase the restaurant's unique charm, alongside a sincere commitment to seasonal ingredients and daily sourcing. Each season, familiar signature dishes make an appearance, adding to the allure of the dining experience. Every visit brings the joy of overlapping memories with the present. The pairings that accompany the dishes are also highly refined, enhancing the flavors in a multidimensional way. On this occasion, the course featured an abundance of wild vegetables, fitting for the season. A standout dish was the grilled trout with a smoky aroma, topped generously with deep-fried koshiabura (Japanese wild vegetables). The umami of the trout, combined with the texture, fragrance, and bitterness of the koshiabura, created a harmonious accent that encapsulated the essence of spring. To finish, the dish of seasoned rice with shirasu (whitebait) and sansho (Japanese pepper) brought forth the seasonal flavors of both the sea and mountains, concluding the meal on a delightful note. "Den," with its blend of playfulness and meticulousness, continues to evolve, offering a sense of "newness" with each visit and awakening memories with the changing seasons. Less

ワンタン麺 / Wontonmen / Taishōken Higashi-Kawaguchi — Higashi-Kawaguchi, Saitama

Eifukucho Taishōken style ramen. Pork bone and niboshi shoyu soup, finished with pork fat / melted lard. Medium width curly noodles are supplied by Kusamura Shouten, based near Eifukucho. Other toppings: Wontons, pork chashu, half ajitama, extra menma, naruto, negi and yuzu.

Eifukucho Taishōken opened in 1955 by master Kenji Kusamura. There are now at least 11 other Taishōken branches directly affiliated with the Eifukucho flagship, as well as around 25 more stores that are offshoots of the affiliated shops. This Higashi-Kawaguchi branch is one of the 11 stores with direct relations to Eifukucho. 26 seats. Open 40+ years. Less

About a 4-minute walk from Ginza Station,I made a reservation for Saturday at 8:30 PM.This place is a Tabelog Award GOLD winner,and I was invited by an acquaintance to visit.From the moment I arrived, the lively atmosphere felt a bit like a sports club,which was refreshing as it relieved any tension of being in a high-end restaurant.In May, they served dishes with a meaning of purification for the Boys' Day festival.**Hamo Suisen**The dish featured conger eel, sweet shrimp, sea urchin, and okra,all harmonizing beautifully with the rich flavor of the broth.**Crab Tempura**The butter melted in my mouth, followed by the delightful taste of crab.**Edamame Purée**The sweetness of the edamame blended smoothly with the umami of the bonito broth,while the sea bream and Kamo eggplant melted in my mouth.**Nigirizushi of Young Sweetfish**The slight bitterness and roasted flavor were delightful,a seasonal sushi that truly captured the essence of spring.**Hand Roll with Eel and Sansho Pepper**The richness of the eel was perfectly balanced with the refreshing kick of sansho,creating a light yet satisfying dish.**Deep-fried Soft-shelled Turtle**This was incredibly moist and deeply flavorful,and the jelly-like broth paired excellently with sake.**Hassun**The combination of monkfish liver and fugu was indulgently delicious,with uni, squid, and tuna rolls that were all fantastic and paired wonderfully with drinks!**Foie Gras Monaka**The rich flavor of foie gras combined with buttery richness,the sweetness of dried persimmon, and the aroma of whiskey jelly created a luxurious taste.**Hida Beef Sukiyaki**The fat was sweet and had a refined flavor,and the broth was not too strong, allowing the meat's umami to shine.**Shin Shoga Clay Pot Rice**The refreshing spiciness of the new ginger was a perfect way to stimulate my appetite at the end of the meal.**Handa Noodles**These noodles were made with the sukiyaki broth, providing a rich flavor,and they had a pleasantly smooth texture.**Fruit Tomato with Wine Jelly**The sweetness of the tomato was pronounced, and the wine jelly added a refreshing aroma.**Freshly Made Yomogi Kuzumochi**This was incredibly soft and smooth, with a gentle sweetness in the filling, offering a refined taste.The chef was very friendly, allowing me to enjoy a leisurely and delicious meal.It was a great meal! Less

I visited for a private occasion.The restaurant has only counter seating, and they operate on a set schedule for all guests. The distance between seats is just right, and perhaps due to the slightly high ceiling, the sound doesn’t echo, allowing for a relaxed dining experience while enjoying conversations.Every dish was exceptionally well-crafted and truly delicious, but the standout for me was the edamame soup. You could really taste the essence of the ingredients, making it a remarkable dish. The beautifully presented hassun (seasonal appetizer platter) showed no signs of compromise, and the combination of the ginger rice and nyumen (thin noodles) for the finale was exquisite. It was a course that left me completely satisfied until the very end.The staff provided attentive service, creating a comfortable and calming atmosphere. For those who haven’t visited yet, I highly recommend making a trip to this restaurant at least once.Since this visit was for personal enjoyment rather than work, I was able to leisurely savor the food and drinks (laughs). Less