Foodle

Crostini infused with aromatic vegetables and smoked caviar.Champagne-steamed clams served cappuccino-style.Asparagus with almond and garlic sauce.Rare grilled scallop carpaccio with a shiso sauce.Two preparations of firefly squid (grilled with wood and charcoal) served with capellini and a squid liquid sauce.Crab meat and crab miso from Ishikawa Prefecture with rice salad.Zuppa di Pesce.Risotto with abalone and taranome, paired with a seafood broth and seaweed sauce.Nodoguro (blackthroat seaperch) and new onions.Hokkigai (surf clam) and fruit tomatoes.Hokkaido Wagyu Chateaubriand with snap peas.Dragon's Eye rice and sakura shrimp risotto.Kinoshita cheesecake.Strawberry and basil ice cream. Less

Recommended bowl: High-qual, new school

Bowls at this new school shop are known to use ingredients such as maguro in the soup, as well a more traditional shoyu and shio soup with chickens sourced from Shiga prefecture. Limited seasonal bowls are also known to be high level, using selected products from all over the lands and seas of Japan. Master Yasuyuki Hiramatsu trained under the Osaka-based Mentetsu ramen group. Open since 2014. Less

I visited in late May. The calm interior, inspired by the ocean, features only 8 counter seats. Omakase Course JPY 22,000As before, paired with a non-alcoholic selection centered around Shizuoka tea.The first drink was a blend of Kawane's Japanese black tea with strawberry and grape vinegar.We started with a refreshing appetizer of squid and barracuda.It was based on white tea from Makinohara, with a hint of Mikita mandarin from Hamamatsu and kombu tea.This time, the fritto was red sea bream, served with a rich tomato sauce from Kakegawa.Next came thick asparagus, accompanied by fried young Spanish mackerel and fresh Hamana natto.Here, a new type of bread was introduced. I had heard about the steamed bread being in development, and it has finally been completed. Made with shiratama flour and kneaded with Aonori from Lake Hamana, it was round and chewy.The freshly caught red sea bream was cooked perfectly, paired with a matching wood leaf sauce.Next was crispy fried sweetfish scales.The previous bread was complemented by seaweed butter, not replaced, but rather, we now had two types of bread.This season's water shield came from Nishi-san's hometown, Hiroshima. It was served with a jelly made from Kakegawa tomatoes, providing a refreshing palate cleanser.The specialty baked pie was made with sole this time, offering a new texture that was refreshing.The risotto featured squid.Dessert has increased to three items:- Compote of Yaizu strawberries "Momo Kun" with fromage blanc and mint sorbet- Hojicha ice cream from Kawane- Peel of "Suruga Elegant," a hybrid of sweet orange and pomelo, with chocolate terrine.We finished with coffee.Although the course price has increased, it was previously too low, so it seems reasonable. I thought there was one more staff member this time, but it was just a changeover with the previous staff.I look forward to the continued evolution of the ingredients used. It was a great meal. Less

店名：鮨なんば 日比谷住所：東京都千代田区有楽町1-1-2 東京ミッドタウン日比谷 3F【ご経歴】難波英史氏(1974年生まれ)2006年 荻窪「鮨なんば」(32歳)2011年 阿佐ヶ谷に移転2018年 日比谷「鮨なんば」 ※阿佐ヶ谷店は二番手の高岡俊輔氏に託す「鮨しゅん輔」【特徴】ネタ（魚）の種類や状態に合わせて、シャリ（酢飯）の温度を変えて提供するという、独自の管理手法を確立。【分類】①【予約困難度】★★★★★【予約方法】Omakase【実際の予約方法】Omakaseのキャンセル枠【料理】一品・タコ・キンキの煮付け・ニタリクジラ・ホタルイカ・牡蠣と酢飯と春菊・子持ちのやりいか・あん肝・まぐろのおかき揚げ/海苔巻き・焼き穴子握り・白烏賊・真子鰈・北寄貝・春子・鯵・白魚・鰯・鰹・鮑・雲丹+シャリ玉+白子(↑上の鮑ソースとともに)・縞海老・赤身・トロ・小肌・大トロ・穴子・玉_________________________________________【各項目の詳細】・分類：4分類にて枠組み　　　　①おいしい×クラシック　　　　②おいしい×モダン　　　　③うまい×クラシック　　　　④うまい×モダン※ おいしい...五味（甘味・酸味・塩味・苦味・旨味）の構成が“シンプル”。素材の良さや素直な味わいがストレートに伝わるタイプ。※うまい...五味の構成が“複雑”。調理技法や香り、余韻などが多層的に絡み合い、「深み」「コク」「広がり」を感じるタイプ。※ クラシック...伝統的・ベーシックな調理法や味の方向性。定番・王道の文脈に沿ったスタイル。※ モダン…革新的・現代的。技法、食材の組み合わせ、盛り付けに新しいアプローチがあるスタイル。・予約困難度　☆☆☆☆☆　└ ★☆☆☆☆...予約可（週〜月単位で空き有り)　└ ★★☆☆☆ … 月に1回なら予約可能性あり　└ ★★★☆☆ … 2~3ヶ月に1回なら予約可能性あり　└ ★★★★☆ … 半年に1回なら予約可能性あり　└ ★★★★★ … 年に0~1回レベル（実質予約不可） Less

I had always wanted to visit this sushi restaurant.The appetizers and sushi were more substantial than I had imagined, and the overall satisfaction from the course was incredible. ✨It wasn't just about the quantity; the variations in tempo and temperature made the experience enjoyable from start to finish.What surprised me the most was the attention to temperature depending on the ingredients. I felt like I was missing the best moments even while taking photos, as if the chef wanted us to enjoy it at the perfect time.Of course, the sushi was so delicious that there were many moments of silence as we savored it. By the time we left, I thought, "No wonder it's hard to get a reservation here..." and it made perfect sense!Once again, I was treated to a wonderful meal.Thank you so much.It was a great meal! Less

First visit, private room for 6 people.Seasonal Omakase Course + Alcohol PairingJPY 120,000 per person.The menu features a variety of small dishes leading up to the main course.After that, we enjoyed Mapo Tofu, noodles, and dessert.It was easy to enjoy the meal without feeling overwhelmed.The quality of the ingredients and the chef's skill and attention to detail are on another level.The service was also outstanding, with thorough and detailed explanations of the dishes and drinks.There was absolutely nothing to criticize about this restaurant.It was a great meal.I would love to return in a different season. Less

Stepping through the noren curtain, you enter a world apart.The sophisticated interior, the reassuring presence of the chef, and the anticipation of enjoying sushi create a complete experience even before the meal begins.The skillful presentation and timing of the dishes evoke a sense of artistry.Every visit to Sushi Arai offers a truly unique experience. Less

Higashiazabu Amamoto offers the finest sushi crafted by Chef Masamichi Amamoto, who hails from the renowned restaurant "Umi no Aji."This unique establishment features exquisite appetizers that incorporate traditional Japanese culinary techniques, along with sushi made with flavorful rice seasoned with red vinegar and salt, captivating food lovers both domestically and internationally. It is one of Tokyo's most sought-after restaurants, known for its difficulty in securing reservations.The chef has honed his skills in various Japanese restaurants, and the appetizers served here boast an overwhelming level of perfection that transcends the typical Edomae style.Using only the finest selected ingredients, the presence of the rice was simply outstanding.With delicious sake, exceptional dishes, and a talented chef in a wonderful atmosphere,I was completely satisfied. Less

Recommended bowl: The OG

Ezawa Shokudō was founded in 1954 as a family restaurant in Katsuura, a remote coastal city on Japan’s Boso Peninsula. At that time, many local people worked on boats, such as fisherman and traditional ama-san (women shell & pearl divers). Master Ezawa-san wanted to make a spicy Sichuan-style tantanmen to warm up his sea weary customers, but it was difficult at the time to get some of the ingredients, such as Qi Mahjong (Chinese sesame paste). So he improvised and used chili oil instead, topping the dish with minced meat and onions. So began the ramen sub-genre of Katsuura-style tantanmen, a dish the region is now famous for. After the OG master Ezawa-san passed away in the late 1990s, his son reopened the shop in 2001. It later closed and moved to its current location in 2013. The shop is now in the OG master's grandson's hands, having survived into a third generation. This is the Mecca of Katsuura Tantanmen, so expect a wait at the door. The shop usually runs out of soup by mid-afternoon. Less