Foodle

It might sound crazy, but seasoned ramen nerds go to a shop at 11 AM to guarantee that they get not only first seating, but exactly what they want to order before it sells out.

I gambled on a particular ramen spot by heading there at 2 PM and regretted it because they actually closed early.
But I was in the Shibuya area, so I went to Dogenzaka Mammoth. They are open seven days a week, pretty much from 11 AM to 11 PM, so I knew I would not mess it up.

It’s a pork & fish soup: thick, rich, and creamy. The noodles are germinated wheat, which is kind of rare and makes them particularly textured with a nutty flavor. I highly recommend this for anyone looking for a unique noodle experience, as I’ve literally never seen germinated wheat noodles, and I thought they paired super well with the soup.

So my main takeaways here were: number one, always get to the shop early, and number two, always have a backup plan. It pays off!

#ramen #tokyo #travel Less

The biggest challenge with game meat is sanitation; depending on your source the meat can contain parasites. But Japan has incredibly robust safety standards, and generally just does a quick sear to kill any bacteria. Here, you really can enjoy it as simply as possible.

📍 Akebono 和彩食堂 あけぼの
🗺️ 842-4 Kaminagao, Kawanehon, Haibara District, Shizuoka 428-0313

#wildgame #japan #cooking Less

This is why I’m silent when I enter a ramen shop. My brain is so overstimulated with taking it all in.

This is Men Sou Sinn めん奏心 in Shizuoka, one of the most famous shops in the prefecture. I got their seasonal chilled summer ramen, but their classic shoyu is what wins accolades.

Do you think you could pay attention to all these details? Or do you just fall face first into your noodles? (Which is TOTALLY acceptable, too!!!)

#ramen #noodles #japan #travel Less

昨日で第一章を終えた「リストランテ　マッサ」。
きょうは、昔からの常連さんが集まり、送別会が開かれました。神戸一家も勢揃い。
お料理は、「クラッティーニ」と「MOTOMURA」のシェフが、洋平シェフのヘルプに。
いろいろな思い出が蘇り、マダムもシェフもソムリエの植田さんも涙、涙。
第二章は、ワインレストランに業態転換。シェフは引き続き残ります。これからも楽しみ😋

Ristorante Massa — Chapter One Comes to an End
Yesterday marked the end of Chapter One for “Ristorante Massa.”
Today, longtime regulars gathered for a farewell party, with the entire Kobe family coming together once again.
The chefs from “Crattini” and “MOTOMURA” joined Yohei, lending their talents to the special occasion.
So many memories came flooding back that Madame, Chef, and sommelier Ueda-san were all in tears.
Chapter Two will see the restaurant transform into a wine-focused restaurant, with the chef staying on.
I can’t wait to see what comes next. 😋
#ristorantemassa #italiancuisine #tokyogroumet Less

Some brilliant desserts at @gardenmuseumcafe by @gabbergrams. The rest of the food is mostly good but the dessert menu (which changes every day) is the reason to come here, along with the lovely garden setting. Truly incredible 10/10 blackberry meringue roulade. Swipe to see the rest

Loganberry fool and shortbread. Unreal 🫠 🥰

Apricot, almond and chocolate tart 🙌🏽🤌🏽🙌🏽🤌🏽

Strawberry mousse

Delicious fatty lamb with potatoes, green beans and salsa verde

Gazpacho

Flat peach, tomato, ricotta, pine nuts and basil. Lovely but too small

Octopus was excellent but not enough of it 😢

Very good lemon sole with spinach, girolles and an aioli which was overpowering

Rabbit cooked in rose, cucumber, saffron and basil

Orecchiette, peas and bacon

Carne salata, watercress and anchovy dressing

Focaccia

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Delicious food at @theshaston.arms - cannot believe it is not busier. Same owners as @thewatermans.arms where the food is also very good. Ex dairy fore rib steak was one of the best steaks I’ve had in London

Outstanding chips 🍟 🤤

Mussel, smoked cod’s roe and shallot fritter. Worked brilliantly

Rare beef, friggitelli pepper on an onion ring worked well

Squid and Merguez bun - so delicious. Squid had the perfect texture

Rib cap skewer and prawn sauce. Skippable

Bigoli al limone but more like a cacio e pepper with a bit of lemon 🍋 🤌🏽👌🏽

Peach, asiago cheese and basil

Ice creams were house made but disappointing. Skip these and go to the new @icecreamunion immediately next door and get the pistachio, matcha, coconut choc chip, banana split, dulce de leche and hojicha flavours 💁‍♀️

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Awarded the Tabelog Award 2026 BronzeSelected as one of the Top 100 Sushi Restaurants in Tabelog 2025Located near Susukino Station.I made a reservation through Ikkyu for a weekday evening visit (reservation only).We were the only guests at 6 PM that day.Since we were the only group, we had the opportunity to hear many insightful stories from the chef.He shared interesting details about the current fish market situation and the behavior of customers.We enjoyed the omakase course along with beer, wine, and Japanese sake:- Octopus- Flounder- Shako from Otaru- Bonito marinated with wild garlic- Chawanmushi made with Hokkaido blue cheese (topped with 3-year aged karasumi)- Anko (sweet and savory simmered)- Chutoro (medium fatty tuna)- Shimofuri Otoro (marbled fatty tuna)- Kohada (gizzard shad)- A mix of hairy crab and sea urchin- Shiro Amadai (white sweetfish)- Akashima Ebi (red striped shrimp)- Kinmedai (golden eye snapper)- Hokkigai (surf clam)- Shrimp (from Kumamoto)- Horse mackerel- Uni (sea urchin from Hakodate)- Simmered clams- Anago (sea eel)- Tamagoyaki (Japanese omelet)The standout dish for me was the "Shako." It was topped with a flavorful broth, enhancing its taste.The karasumi shaved over the chawanmushi added a unique flavor that showcased the chef's skill, which is not easily achieved overnight.The bold mix of hairy crab and horse manure sea urchin left a lasting impression, making me feel a sense of indulgence as if to say, "Is it really okay to use sea urchin this lavishly?" Although it was slightly early for the peak season of sea urchin, I already felt satisfied with this year’s share.The chef's stories were enjoyable (we were the same age!), and the clean interior (which underwent a complete transformation when taken over from the previous owner) allowed us to focus on the meal.I look forward to visiting again at a different time.Thank you for the wonderful meal! ♡ Less