Foodle

Hoi An’s chicken rice shares its roots with the Hainanese chicken rice Singapore made famous.
The difference is here: rice cooked in chicken broth and stained gold with turmeric, hand-shredded chicken, herbs, raw onion, chili.
The story goes it traveled from Hainan with Chinese traders and the old port town made it its own.
(Versão em Português nos comentários) Less

Sushi Ikko
2026.01 dinner
.
.
.
中トロ
Chutoro

大トロ
Otoro

鉄火巻
Tekka maki

千瓢巻
Kanpyo maki

穴子
Anago

玉子
Tamago
.
.
.
In Ginza,「Sushi Ikko (鮨 一幸)」arrives with the weight of a story already lived elsewhere. Before Tokyo, it was one of Sapporo’s most coveted sushi counters — a family restaurant transformed by Junya Kudo (工藤 順也) into a name spoken with near-mythic intensity among sushi lovers.

Kudo’s connection to sushi began almost before memory. Born into the family behind「Sushi Ikko」, he helped at the restaurant as a child, stood at the counter with his father as a teenager, and took over the shop at only 25. What followed was not just inheritance, but reinvention: a once-local restaurant became a destination, earning Michelin recognition in Hokkaido before eventually moving to Ginza in 2024.

What makes「Sushi Ikko」feel so singular is Kudo’s almost forensic relationship with ingredients. Fish is not simply selected for freshness, but studied for season, origin, handling, aging potential, and the exact moment it should meet the rice. Each piece feels like the result of a long conversation between nature and technique.

The Ginza chapter adds another layer to that world. With an intimate counter, a waiting bar, and a more composed urban setting, the restaurant feels less like a relocation than a new stage for Kudo’s philosophy. The spirit remains Hokkaido-born, but the expression has sharpened into something distinctly Tokyo: controlled, elegant, and quietly intense.
.
.
.
#vinfox_sushiikko #sushi #omakase #michelinguide #予約困難 Less

Sushi Ikko
2026.01 dinner
.
.
.
ふぐ白子と黒トリュフと唐墨
Fugu shirako, black truffle, karasumi

浜中雲丹の軍艦巻き
Hamanaka Uni Gunkan-maki

のどぐろの小井
Nodoguro donburi

ばちこ
Bachiko
.
.
.
In Ginza,「Sushi Ikko (鮨 一幸)」arrives with the weight of a story already lived elsewhere. Before Tokyo, it was one of Sapporo’s most coveted sushi counters — a family restaurant transformed by Junya Kudo (工藤 順也) into a name spoken with near-mythic intensity among sushi lovers.

Kudo’s connection to sushi began almost before memory. Born into the family behind「Sushi Ikko」, he helped at the restaurant as a child, stood at the counter with his father as a teenager, and took over the shop at only 25. What followed was not just inheritance, but reinvention: a once-local restaurant became a destination, earning Michelin recognition in Hokkaido before eventually moving to Ginza in 2024.

What makes「Sushi Ikko」feel so singular is Kudo’s almost forensic relationship with ingredients. Fish is not simply selected for freshness, but studied for season, origin, handling, aging potential, and the exact moment it should meet the rice. Each piece feels like the result of a long conversation between nature and technique.

The Ginza chapter adds another layer to that world. With an intimate counter, a waiting bar, and a more composed urban setting, the restaurant feels less like a relocation than a new stage for Kudo’s philosophy. The spirit remains Hokkaido-born, but the expression has sharpened into something distinctly Tokyo: controlled, elegant, and quietly intense.
.
.
.
#vinfox_sushiikko #sushi #omakase #michelinguide #予約困難 Less

Sushi Ikko
2026.01 dinner
.
.
.
メイジマグロ•海苔醤油
Meiji maguro, nori soy sauce

白子
Shirako
.
.
.
In Ginza,「Sushi Ikko (鮨 一幸)」arrives with the weight of a story already lived elsewhere. Before Tokyo, it was one of Sapporo’s most coveted sushi counters — a family restaurant transformed by Junya Kudo (工藤 順也) into a name spoken with near-mythic intensity among sushi lovers.

Kudo’s connection to sushi began almost before memory. Born into the family behind「Sushi Ikko」, he helped at the restaurant as a child, stood at the counter with his father as a teenager, and took over the shop at only 25. What followed was not just inheritance, but reinvention: a once-local restaurant became a destination, earning Michelin recognition in Hokkaido before eventually moving to Ginza in 2024.

What makes「Sushi Ikko」feel so singular is Kudo’s almost forensic relationship with ingredients. Fish is not simply selected for freshness, but studied for season, origin, handling, aging potential, and the exact moment it should meet the rice. Each piece feels like the result of a long conversation between nature and technique.

The Ginza chapter adds another layer to that world. With an intimate counter, a waiting bar, and a more composed urban setting, the restaurant feels less like a relocation than a new stage for Kudo’s philosophy. The spirit remains Hokkaido-born, but the expression has sharpened into something distinctly Tokyo: controlled, elegant, and quietly intense.
.
.
.
#vinfox_sushiikko #sushi #omakase #michelinguide #予約困難 Less

Tacubo
2025.08 dinner
.
.
.
藤本さん 真蛸・飯島さん甘南蛮
Mr. Fujimoto’s Octopus, Mr. Iijima’s Sweet Nanban Peppers

モン・サン・ミッシェル ムール貝
Mont Saint-Michel Mussels

上田さん短角牛・イチローさん ダビデオクラ
Mr. Ueda: Tanakaku Beef, Mr. Ichiro: Davidoff Clams

高知 小夏・岡山 金糸瓜
Kochi Konatsu, Okayama Golden Thread Melon

ボロネーゼ・富士麺ず工房 ハタヤリン
Bolognese, Fuji Men-zu Kobo Hatayarin

古山果樹園 とろもも
Furuyama Orchard, Toro Momo

木次パスチャライズ牛乳・パッションフルーツ
Kitsugi Pasteurized Milk, Passion Fruit
.
.
.
Glad to be back at Italian restaurant「TACUBO (タクボ)」 where chef @naokiyaji was in charge of the Daikanyama store this time. The menu beautifully reflected both the seasonality of summer and the restaurant’s signature classics. Every dish was just as memorable and delicious as I recall.
.
.
.
@tacubo_daikanyama @d_tacubo76 #vinfox_tacubo #予約困難 #italiancuisine #michelinguide #tokyoeats Less

Tacubo
2025.08 dinner
.
.
.
竹島さん モッツァレラ・Ever Green Olive Oil
Mr. Takeshima’s Mozzarella, Ever Green Olive Oil

浙江省 キャビア・北海道甘海老
Zhejiang Province Caviar, Hokkaido Sweet Shrimp

北海道 ゴールドラッシュ
Hokkaido ‘Gold Rush’ Corn

対馬 穴子・群馬枝豆
Tsushima Conger Eel, Gunma Edamame
.
.
.
Glad to be back at Italian restaurant「TACUBO (タクボ)」 where chef @naokiyaji was in charge of the Daikanyama store this time. The menu beautifully reflected both the seasonality of summer and the restaurant’s signature classics. Every dish was just as memorable and delicious as I recall.
.
.
.
@tacubo_daikanyama @d_tacubo76 #vinfox_tacubo #予約困難 #italiancuisine #michelinguide #tokyoeats Less