Foodle

Visited in May 2026.This is a popular yakitori restaurant in Osaka.Both the atmosphere and service are excellent, truly befitting a North Shinchi establishment.The presentation is impressive, making you want to take photos.There are many unique and interesting dishes on the menu.The yakitori is well-grilled overall and delicious.It seems like a great spot for a date. Less

Back at @samrubsamrubthai in Bangkok in January, sitting at the counter again — and I absolutely loved it.

Chef Prin Polsuk has created something very special here. His cooking digs deep into Thai culinary history, regional dishes and old recipes, then brings them to the counter in a way that feels completely contemporary without ever losing their identity.

And the counter is absolutely where I want to be. Watching Prin and the team work just adds another dimension to the meal — seeing the dishes come together, hearing a little of the story behind them and being right in the middle of it all.

The food is bold, complex and unmistakably Thai: heat, acidity, richness, smoke, funk and sweetness all flying around, but with a real precision underneath it.

Then, as a rather excellent finale, a glass of cannabis-infused rum to finish the evening.

Another brilliant meal at one of my favourite counters in Bangkok.
.
Michelin - ⭐️
Asia’s 50 Best - 29
Best Chef Awards - 🔪🔪
OAD - 47 (Asia list)
.
#SamrubSamrubThai #ChefPrinPolsuk #BangkokFineDining #ThaiCuisine #AChefAbroad Less

I visited Sushi Akira in Ebisu, Shibuya Ward.The restaurant is located on the first floor of a building near the Ebisu 3-chome intersection, about a 10-minute walk from Exit 1 of Hiroo Station.This time, I went for dinner and enjoyed the omakase course, starting with appetizers and moving on to nigiri.◆ Here’s what I had in the omakase course:〇 Appetizers1. Hairy Crab Shabu-Shabu Sado-produced hairy crab. It was served shabu-shabu style in a soft-shelled turtle broth. The crab meat was beautifully presented, fluffy, and incredibly tender. The sweetness was rich, and the turtle broth enhanced the umami, making it exceptionally delicious.2. Kinmedai (Golden Eye Snapper) From Inatori. It was smoked with straw and then grilled over charcoal, focusing on the skin. Served with local wasabi from Fukui and soy sauce. The skin was made crispy by thoroughly drying it with highly absorbent paper before smoking it with straw. The careful preparation resulted in a crispy skin, and the sweetness of the fat was outstanding. The flesh was top quality with exquisite umami, and the aroma and spiciness of the local wasabi enhanced the flavor, making it a true delicacy.3. Nodoguro (Blackthroat Sea Perch) From Nagai, prepared with a nerve-killed technique. It was grilled over charcoal and topped with a citrus-infused jelly made with turtle broth. The nerve-killing technique allowed for a clean, light fat that was delightful. The pairing with the jelly was exceptional.4. Steamed Abalone Freshly steamed abalone from Ibaraki. It was served with a liver sauce made from white miso from Horikawa-ya in Wakayama. The hot, freshly steamed abalone had a chewy yet tender texture. The aroma and umami were perfect, and it was delicious when dipped in the liver sauce.5. Abalone Adductor Muscle Since it was a large abalone, the adductor muscle was removed before steaming, sliced raw, and served with sudachi lime. It was very tender despite being raw. The pleasant scent of the ocean and the umami of the abalone were delightful. I also enjoyed it with the liver sauce, and it was undeniably delicious.6. Bachi-ko (Japanese Horse Mackerel) Grilled over charcoal and served semi-raw. The saltiness was mild, allowing the clean umami of the bachi-ko to shine.7. Grilled Botan Shrimp Grilled over charcoal while being brushed with soy sauce from Mitsuboshi in Wakayama, served with sudachi lime. The sweetness was highlighted by the sudachi and soy sauce, making it as delicious as always.8. Kawazu Shrimp Broth From Akashi. Made solely with Kawazu shrimp and kombu broth, without any seasonings. The aroma was elegant, and the sweetness was intense, making it the perfect palate cleanser before the nigiri.● Nigiri The nigiri was made with two types of rice: red vinegar (aka) and white vinegar (shiro).1. Tai (Sea Bream) Freshly delivered from Akashi. The skin was treated with hot water and cut with a knife sharpened with natural whetstone. (For softer fish like tuna, a knife sharpened with a 30,000-grit stone is used, while fresh seafood is cut with a knife sharpened with natural stones to bring out the original umami.) The slices were thick, and the skin had a nice texture. The fat beneath the skin was rich, and the umami was outstanding.2. Kisu (Japanese Whiting) Lightly marinated with kombu, delivered from Imabari. Two slices were layered and pressed together. It had a thick, fluffy, and tender texture. The sweetness and surprising umami were incredible, and the kombu added a wonderful flavor, making it the best kisu I’ve ever had.3. Aji (Horse Mackerel) A 1 kg aji from Akashi. Lightly marinated and topped with a seasoning made from green onions and ginger. It had a soft texture, and the clean fat was abundant. The flavor was rich and very delicious.4. Chutoro (Medium Fatty Tuna) From Sado, caught with longline fishing. The tuna was cut with a knife sharpened with a 30,000-grit stone. It was served with red vinegar rice at a higher temperature, enhancing the acidity. The freshness and aroma were excellent, and the fat was rich yet refined. The umami was intense, and the freshly cut rice complemented the flavor beautifully.5. Otoro (Fatty Tuna) From Sado. It was cut into small pieces due to the tendons before being pressed. The fat was abundant, and the umami was rich, making it a satisfying otoro for this season.6. Akami-zuke (Marinated Lean Tuna) From Iki, caught by fishing. The marinated lean tuna was very tender. There was no acidity, but the umami was rich and very delicious.7. Aori Ika (Bigfin Reef Squid) Freshly caught from Nagai, treated with a nerve-killing technique. It was cut finely and pressed with salt and sudachi. Due to its freshness, the squid's cells were almost alive, resulting in a texture that was not sticky like typical aori ika but rather firm and chewy. The sweetness burst forth with every bite. I was able to enjoy the freshness and flavor of the freshly caught aori ika that can only be experienced at Sushi Akira.8. Haruko (Young Horse Mackerel) Freshly caught from Nagai, lightly salted. It was pressed with yuzu. The sweetness was incredible. Fish that is lightly salted tends to oxidize quickly, but if used immediately, the sweetness from the freshness can be enjoyed, which I experienced this time. It also had a refreshing umami, and I was amazed by the deliciousness of the fresh haruko.9. Oomon Hata (Grouper) Freshly caught from Nagai. It was pressed with a sweet soy sauce and sudachi. It was fresh and had a nice bite. The refined sweetness and rich umami were delightful.10. Isaki (Chicken Grunt) From Akashi. The skin was grilled over charcoal and pressed with sweet soy sauce and sudachi. The skin was fragrant, and the fat was just right. The flesh had a good bounce and rich umami, making it very delicious.11. Akazaebi (Red Shrimp) A very large akazaebi freshly caught from Nagai. It was pressed while still warm with salt and sudachi. It had a firm texture and was soft. The sweetness was rich and absolutely delicious.12. Aji (Horse Mackerel) Freshly delivered from Amakusa. It was served with green onions and ginger seasoning. It had a thick and tender texture. The aroma, sweetness of the fat, quality of the flesh, and flavor were all perfect, making it an exquisite aji.9. Hamaguri Broth A rich and concentrated broth made from hamaguri clams, serving as an excellent palate cleanser.10. Red Sea Urchin Tasting. I compared three types of red sea urchin and chose my favorite to be pressed. The three types of red sea urchin were: 1. Fukui-produced. 2. Hagi-produced. 3. Ikigami Island, Ehime-produced.11. Red Sea Urchin (Akau) Fukui-produced red sea urchin. I had the opportunity to try the Fukui-produced one, which I rarely get to eat. (Several customers had tried all three types.) The sea urchin pressed with salt was rich in sweetness. It had a beautiful umami and was incredibly delicious.12. Anago (Conger Eel) Sushi Roll with Tamagoyaki Served with a sprig of sansho. The sweetness of the tamagoyaki and the sweetness and umami of the anago combined beautifully, making it very delicious.13. Tamagoyaki (served after additional nigiri) A tamagoyaki made with scallop paste.That was the full course.◎ Additions 14. Harii Ika (White) From Akashi. Known as Sumi Ika in Kanto. Pressed with salt and sudachi. It had a crispy texture. The mild sweetness amidst its lightness was very delicious.15. Kisu (White) It was so delicious that I ordered more.16. Ken-saki Ika (Swordtip Squid) Cut and blanched, pressed with salt and sudachi. It had a nice firmness and chewiness. The clean sweetness was enjoyable with every bite.17. Kihada Maguro (Yellowfin Tuna) From Nagai, a 30 kg yellowfin tuna treated with a nerve-killing technique. Served with local wasabi. It had an incredibly tender texture. The aroma was pleasant, and it had a clean, refined sweetness and gentle umami. I enjoyed the beautiful sweetness and umami of this tuna, which is different from hon-maguro.18. Boiled Hamaguri (Red) From Chiba. Pressed with yuzu. Only the innards were cooked at 100°C, while the rest was prepared at low temperatures for a tender texture. The umami was rich and absolutely delicious.Once again, I enjoyed an exquisite selection of appetizers and nigiri made with seasonal, high-quality seafood.The kinmedai and nodoguro were exceptionally delicious among the appetizers.The tender texture and umami of the steamed abalone were also wonderful.All the nigiri were to my liking, but the kisu, haruko, and aji were particularly outstanding. I was amazed by the freshness and flavor of the kisu and haruko.The two types of gentle-flavored rice were also delicious, and I was very satisfied this time.Due to renovation work, the restaurant will be closed during the summer, so I won’t be able to visit for a while, but I look forward to visiting the newly renovated Sushi Akira.Once again, it was incredibly delicious. It was a great meal! Less

鰻 にしはら⁣
中央区⁣
店内の電話が引切り無しの大人気の鰻のお店⁣
今回はうな丼.肝吸い.漬物付属の大と小を注文⁣
鰻は国産サイズ最も旨いされる五本ものを使用⁣
注文ごとに捌き蒸してから焼く関東風仕上げ⁣
皮目香ばしくふわっと解ける極上の焼き上がり⁣
身はお箸で持ち上げるのも悪戦苦闘の柔肌⁣
箸ではなくスプーンの必要性をここで実感⁣
過言では無いここの鰻は間違いなく飲み物⁣
タレは薄めにかけられ飽きなく光の速さで完食⁣
付属の肝吸い、お漬物も自家製でめっちゃ旨い⁣
焼き上がりまでの口寂しさ満たす骨煎餅も絶品⁣
声を大にして言わせていただきたいperfect！⁣
お盆中、ダメ元で電話するも当日に予約確保⁣
まさかの奇跡！ずっと食べたかった念願の味⁣
注文から約30分電話予約なら待ち時間も最小限⁣
本日、私の鰻のランキング頂点が塗り変わる⁣
食べログ百名店常連、折り紙付きの実力店⁣
静岡の浜名湖で17年修業を積まれた亭主が切り盛り⁣
20260816⁣
⁣
⁣
🥢うな丼（清物・きも吸付）🥢⁣
・大(1匹半)6700円⁣
・小(1匹)4.700円⁣
⁣
⁣
鰻 にしはら⁣
大阪市中央区北新町4-12 ⁣
📞06-6926-4478⁣
営業時間⁣
ランチ 11:00～14:00(L.O. 13:45)⁣
ディナー 17:00～21:00(L.O. 20:30)⁣
定休日 月曜日 Less

A long-awaited visit to the pinnacle of Ginza, Ginza Shinohara. It was an emotional lunch course filled with wonderful seasonal dishes and the chef's witty conversation.1st Dish: Edamame Purée with Tomato Presented in a refreshing ice bowl, the edamame purée is rich in flavor and umami. I savored it with a couple of bites before adding the tomato, which introduced a refreshing acidity that transformed the aftertaste into something surprisingly light—a meticulously crafted dish.2nd Dish: Sweet Shrimp and Red Sea Urchin with Wasabi Vinegar Served in a cool square glass dish, the plump sweet shrimp and rich red sea urchin are complemented by pickled Kumamoto watermelon and thinly sliced vegetables for a delightful texture. The homemade sweet and sour "wasabi vinegar" ties everything together beautifully.3rd Dish: Soup with Winter Melon and Sweet Sea Bream Noodles Beneath the beautifully sliced winter melon lies fragrant and umami-packed sweet sea bream and smooth noodles. One bite envelops you in the gentle warmth and deep richness of the broth.4th Dish: Sashimi of Pike Conger, Octopus, and Yoko-Wa (Bluefin Tuna) Summer sashimi beautifully arranged on ice. The blanched pike conger is expertly sliced by the chef, while the crunchy octopus is enjoyed with homemade plum sauce, and the moist Yoko-Wa is luxuriously paired with wasabi soy sauce and kombu soy sauce.5th Dish: Signature Foie Gras Monaka A specialty of Shinohara, this monaka features a crispy, fragrant shell filled with rich and creamy foie gras paste, complemented by smoked daikon and persimmon jelly, creating a perfect harmony of textures and flavors.6th Dish: Tanabata's Hassun An artistic and impressive hassun themed around "Tanabata" for July! Decorated with bamboo leaves, bellflowers, and a transverse flute, it is a three-dimensional and luxurious presentation. - Baccarat coupe: Hairy Crab and Scallop in Jelly - Red Wine Pickled Yamamomo - Fugu Jelly (with green onion garnish) - Fried Squid Cake / Dutch-style Eggplant - Grilled Shonai Wheat Gluten (with cheese) - Tempura of Awafu (with Rikyu miso) - Corn Tofu 7th Dish: Fried Sweetfish (with Special Sour Cream Sauce & Fried Head) The fragrant fried sweetfish is presented upright, resembling it swimming. It is enjoyed with a vibrant green paste made of cucumber, tomato, and sour cream, along with plenty of caviar. An exquisite dish that transcends traditional Japanese cuisine. The fried head of the sweetfish is served separately for an additional crunchy delight.8th Dish: Fried Dishes and Strong Side Dishes Fried Abalone, Corn Tempura, and Maru-Ju (Sweet Potato) A dish that beautifully contrasts with the blue maple leaves in the porcelain dish. The fried abalone is tender and flavorful, the sweet corn tempura is fragrant and sweet, and the moist and sweet Maru-Ju creates a perfect balance.9th Dish: Grilled Eel Sushi Soft and tender grilled eel sushi, lightly charred for added flavor. The combination of sansho pepper and the texture of the rice, along with the refreshing taste of the pickled ginger, is simply delightful.10th Dish: Strong Side Dish - Hot Soft-Shelled Turtle Rice Served bubbling hot in a shallow clay pot, this rice dish combines the rich broth of soft-shelled turtle with fluffy eggs, providing a deep flavor that warms both body and soul. I've never had a rice dish that utilized soft-shelled turtle so thoroughly; it was an extravagant and moving experience.11th Dish: Meal - Seasonal Clay Pot Rice, Pickles, and Miso Soup As soon as the lid is lifted, a wonderful aroma wafts from the clay pot rice. With plenty of seasonings and rich broth, it’s so delicious that I couldn’t resist going for seconds, even when full.12th Dish: Dessert - Kyoto's Tanba Dainagon Water Jelly & Matcha The finale is a superb cold water jelly that highlights the flavor of red beans, paired with freshly whisked matcha for a refreshing conclusion.The overwhelming quality of the dishes, along with the entertaining and wonderful hospitality, made for an unforgettable experience. I definitely want to return in a different season. Next time, in autumn.It was a great meal! Less

つけ麺 / Tsukemen / Menya Takei R1 — Yawata, Kyoto

Rich tonkotsu gyokai dipping soup uses pork bones, chicken feet and gyokai. Noodles are supplied by Kokoro no Aji Shokuhin. Pork belly chashu, black pepper, negi, nori, gyofun and yuzu.

Master Takei-san trained at the legendary Chūka Soba Tomita in Matsudo before going independent. His Jōyō City flagship opened in 2011, now the company operates eight stores around Kyoto and Osaka. This R1 branch is located along the Japan National Route 1 Highway. Open 11am-11pm, 365 days a year. 24 seats. Since July 16th, 2014. Less

This is Copenhagen’s ugliest restaurant🇩🇰🥬

At @restaurantgrim , 28-year-old Chef @casper.nielsen.97 rejects what some call the Michelin dogma. Instead: casual, seasonal, regional produce, almost exclusively from his parents’ farm in Northern Denmark 🇩🇰

Vegetables picked in the morning, delivered by afternoon, served that evening. Farm-to-table done right. Danish peas. Danish potatoes with elderflower beurre blanc (a tribute to his dad, who picks 4 tons by hand annually). Technique that’s close to 1-star level at half the price 🥕🥔

Menus at 70€ or 120€. No stuffy atmosphere. No breaking the bank and better than some starred restaurants in the city. Just good food with good ingredients and not part of the restaurant mafia groups.

Let me know in the comments what your favorite independent Copenhagen restaurant is, and send this to a friend you’d like to go with.
–
*invited/ad
#CopenhagenCasuals #TheFoodFetishist #restaurantgrim #copenhagen #review Less

🇰🇷 ถ้าใครเป็นสายเนื้อน่าจะรู้กันดีว่า Hanwoo คือหนึ่งในเนื้อที่หลายคนยกให้เป็นที่สุดของเกาหลี ด้วยความนุ่ม ไขมันแทรกละเอียด แล้วก็ละลายในปากแบบแทบไม่ต้องเคี้ยว ซึ่งที่ผ่านมา ถ้าอยากสัมผัสรสชาติแบบนี้ หลายคนก็คงนึกถึงการบินไปเกาหลีเป็นอันดับแรก

แต่ตอนนี้ไม่ต้องแล้ว เพราะที่ Kongju มี Hanwoo Ribeye และ Striploin ให้ได้ลองแล้ว !! ทางร้านเลือกใช้วัวสายพันธุ์ Hanwoo ที่เลี้ยงในออสเตรเลีย บอกเลยว่าคำแรกก็เข้าใจเลยว่าทำไมเนื้อชนิดนี้ถึงเป็นที่รักของสายเนื้อ นุ่มมาก ฉ่ำมาก และหอมทุกคำ 🤤

ส่วน Australian Wagyu ก็ทำได้ดีไม่แพ้กัน นุ่ม ฉ่ำ และรสชาติเข้มข้น ใครเป็นสายวากิวรับรองว่าถูกใจแน่นอน ใครไม่ทานเนื้อก็ไม่ต้องห่วง เพราะทั้ง คอหมู และ หมูสามชั้นเค้าก็นุ่ม อร่อย ย่างออกมากำลังดี กินกับผักและซอสคือเพลินมาก

แต่สิ่งที่เซอร์ไพรส์เกินคาดกลับเป็นเครื่องเคียง โอ้โหห ชอบมากทุกอย่างจริงๆ ฝโดยเฉพาะ กิมจิสด ที่ขอเติมไปไม่ต่ำกว่า 10 รอบ 😂 มันกรอบ สด รสชาติกลมกล่อมแบบหยุดกินไม่ได้ ส่วนเครื่องเคียงอื่นๆก็ไม่มีตัวไหนดรอปเลย

อีกเมนูที่ไม่อยากให้พลาดคือ ข้าวอบหม้อหิน ตอนแรกให้กินเป็นข้าวอบปกติ แต่ตอนท้ายพนักงานจะเทน้ำซุปลงไป ข้าวที่เกรียมอยู่ก้นหม้อจะกลายเป็นฟีลเหมือนข้าวตังกรุบๆ แช่น้ำซุปร้อนๆ อร่อยไปอีกแบบ เป็นเมนูปิดท้ายที่เพอร์เฟคมาก

ส่วนตัวตอนนี้ยกให้ Kongju เป็นร้านปิ้งย่างเกาหลีที่ชอบที่สุดแล้ว ไม่ใช่แค่เพราะมีเนื้อ Hanwoo แต่ทุกอย่างบนโต๊ะอร่อยแบบไม่มีตัวไหนทำให้ผิดหวัง สมกับที่เป็นร้านอาหารเกาหลีระดับตำนานที่อยู่คู่กรุงเทพมานานถึง 30 ปีจริงๆ 👏🏻😍

ปล. ร้านอยู่ชั้น 2 โรงแรม Pathumwan Princess มีที่จอดรถสะดวกหรือถ้านั่ง bts ลงสถานีสนามกีฬา ทางออก 4 แล้วเดินทะลุห้าง MBK ได้เลย
.
.
📍@kongjukoreanrestaurant - ปทุมวัน
#orn_bellyjourney #orn_korean #orn_kongju #Kongju30th
#KongjuKoreanRestaurant Less

〜
10.焚き合わせ

❶ぐじ
❷発芽玄米餅
❸茗荷
❹お出汁

こんがりと焼けたぐじにお出汁を浸させて
出汁のうま味がぐじを染めており味わいに
深みを持たせている。
そしてぐじのお供に発芽玄米餅がもっちり
お付き合い頂き食感と舌触りを快適に導く。
ぐじはその嫋やかな身質をゆらゆら揺らし
咀嚼時の肉感を豊かに艶やかなものとして
食感に快感を与えている。
さらに皮目に潜むゼラチンからトロ〜リと
ぐじらしい旨みが舌に直接訪れつつ身質と
皮の妙味が絡み合い実に麗しい味わいとの
交差に舌が戯れて美味いが脳裏を連打する。
そして
お出汁のうま味の滋味深い静寂さの中に
ぐじの逞しい身から躍動感が芽生え始め
浮き上がる麗しい味わいに舌が陶酔して
口福感を満喫させて頂きました。

11.お口直し〜氷釜〜

❶冷麦
❷揉み海苔
❸葱
❹生姜
❺卵黄
❻胡麻

松川料理の夏の風物詩とも言える名品
夏には定番と言っていい涼風靡く作品
氷釜のポケットの中に涼しげに佇んで
静かに落ち着きを見せて緑色に染まる
冷麦が氷釜の真ん中に鎮座しています。
冷麦の天には茗荷の揚げ物が細やかに
添えられて風情が感じられる涼風感が
見て取れます。

一口ツルツル〜ッと啜って見ましたら
実に口内を爽やかかつ清らかな涼感で
冷麦が駆け抜けて参ります。
日本蕎麦の蕎麦つゆみたいにお出汁が
良く効いている蕎麦つゆに浸されてて
冷麦一本一本にお汁が程良く馴染んで
甘味とうま味が交差する中での冷麦を
啜る快感に触れ合い誠に嬉しさが募る
暑気払いの一品となっておりました。

12.お食事

・白ご飯
・鱧ユッケ
・生唐墨
・醤油漬けイクラ
・縮緬雑魚
・もみ海苔
・赤出汁:お麩
・香の物:冬瓜 水茄子

鱧のユッケから始まりお供を全部のせして
四色丼にて楽しませていただきました。

ホクホク炊き上がった艶々ご飯の一粒一粒が
綺麗に立ち上がり丹精込めた白米の凛々しい
米粒の姿には実に惚れ惚れしてしまうほどで
立ち上がる湯気ですら甘い匂ひが漂いまくり
お茶碗に盛られた艶々白ご飯を食べる前から
何かワクワクして来るし食欲が俄然湧きます。

先ずはお箸でピカピカに輝いている米粒のみ
お口にパクッと含んで元気な粒感を頂きます。
んん〜、旨ぁい！絶品白ご飯だわ。ご飯への
咀嚼が俄然進む進むでどんどん食べちゃうわ
ガツガツ喰らうわであっという間にご飯だけ
一膳目は無くなっち舞いましたね。
二膳目は少し軽めに装ってもらいお供として
控えてます3種の神器とも思えます小鉢達の
中のご用意に手を付けて真っ白いご飯の上に
イクラと生唐墨をトッピングしてから海苔を
パラパラと散らし美しい3色丼が見事に完成。
この3色丼の美観に見惚れながら自画自賛し
咀嚼を重ねる度にしっくり米粒が折り重なり
しっとりと舌にイクラの甘味が絡み生唐墨の
珍味も程良く混じり合い更にお海苔の風味が
ソッと寄り添ってくれる美味しさは格別です。

特にお海苔は炙り立てにてパリパリ感が
とても気持ち良くて白ご飯と相性良くて
咀嚼がどんどん進んじゃいましたね。
そして
イクラの鮮度の高さに唸って仕舞います。
薄皮など微塵も感じられずプチンと弾け
ご飯にストレートに寄り添いご飯粒達と
甘ぁ〜く手を繋いで来て自然に蕩けます。
イクラの中から旨味エキスが飛び散って
耽美な甘味がトロ〜ンと零れちゃいます。
新鮮その物のイクラは卵黄の様な甘味で
ご飯に纏わりついて来て舌を翻弄しつつ
白ご飯をどんどんイクラ色に染めて行き
ご飯の美味しさが途轍もなく膨らみます。
至福のイクラTKGご飯となり舌は興奮が
舞い上がり我を忘れてイクラご飯を堪能。

お供達の味覚がご飯に寄り添う口福紀行
雅な松川定食の醍醐味を堪能させて頂き
感謝感動に浸り切り大満足の食事でした。

13.甘味

・大納言の水羊羹
・お薄

#赤坂グルメ
#赤坂gourmet
#赤坂会席
#松川
#松川忠由

■訪問日:2026.8.20（木）12時〜15時

■ご予約:ご常連様のお席にて

■お料理:お任せ¥時価
お飲み物含むお会計¥88,800税込 Less