Foodle

This restaurant is truly difficult to book unless you are a regular customer. For newcomers, there are limited openings announced on Instagram about once a month, but the chances of winning a reservation are low.This time, I received an invitation from a friend and visited for the first time. Every dish was a home run, exceeding my expectations and delivering flavors beyond what I could imagine. It truly provided an unforgettable experience.【Pricing】Dinner course: JPY 43,000Drinks ordered:1. Shaoxing wine tasting of three types: Tower Brand Chen 10 years, 20 years, and 30 years - JPY 4,3002. Gan Jun 18 years - JPY 1,800Compared to the Tower Brand Chen 10, 20, and 30 years, this one has a drier taste.Until now, I hadn’t encountered many delicious Shaoxing wines, but I fell in love with it after trying the recommended one here. I was surprised to discover how well it pairs with Chinese cuisine, given my limited experience with Shaoxing wine.【Dishes】The menu for the day was presented in Chinese, so I had no idea what it said... I could only guess based on the characters and eagerly awaited the dishes.1. Steamed soup with whelk and jujube No seasonings or salt were used. The soup was made with Jinhua ham and dried scallops, resulting in an exquisite broth. You can truly taste the depth and umami of the ingredients.2. First round of appetizers (served three times):From left to right:• Jellyfish• Sweet and sour pickled tomatoes, egg rolls with napa cabbage, and salted fava beans• Honeycomb• Steamed chicken3. Second round of appetizers (meat theme):From left to right:• Char siu pork spare ribs, marinated in honey and black pepper for tenderness• Pork belly with skin• Duck and shrimp wrapped together• Cashews and pecans cooked in brown sugar with a hint of spice4. Third round of appetizers (fish theme):From left to right:• Sliced squid dressed with salt and scallion oil• Grilled Isaki paired with citrus and XO sauce• Fried scallops marinated in Shaoxing wine5. Assorted dim sum:• Pork dumplings (shaped like dumplings, but the chef says they are xiao long bao; they change flavor when eaten with the sauce in the center)• Xiao long bao with edamame and Jinhua ham• Shrimp dumplings with plum and shiso• Cantonese shao mai with dried shiitake, shrimp, and pork shoulder• Fried dumplings with squid ink and squid6. Stir-fried Japanese rockfish with asparagus and yellow garlic chives, seasoned with fermented lemon and XO sauce7. Steamed and grilled shark fin Shantang soup with sea urchin melted into it. Simply exquisite! The richness of the sea urchin harmonized beautifully with the shark fin in the Shantang soup, creating a dish that remains unforgettable.8. Cantonese-style roasted pigeon9. Chicken drumsticks stuffed with sticky rice, also containing abalone.10. Homemade almond tofu styled as snow flowers, topped with homemade chocolate crispies, and a pineapple egg tart.Additionally, the spiced cashews and pecans from the third round can be taken home for JPY 1,000 per bag for those interested. I was so impressed while eating that I was thinking about how I could get a second helping, so I was thrilled to be able to take some home.I would love to revisit this restaurant at the earliest opportunity. I also want to try the highly-rated dried abalone and whole roasted suckling pig recommended by regulars. Less

Nestled in a quiet residential area of Yaizu, Onjaku offers an unparalleled sense of tension that I had never experienced before during lunch. The chef's seriousness, silence, and unwavering dedication to his craft create a dignified atmosphere that permeates every corner of the restaurant. The silence is so profound that even speaking feels hesitant. To be honest, I was so overwhelmed by this ambiance during the first two dishes that I barely remembered their flavors.However, as the meal progressed, I realized that this taut atmosphere served as a stage for focusing on the food. The dishes utilize the rich bounty of Shizuoka, prepared with a minimalist approach that eliminates any unnecessary elements. This simplicity allows the potential of the ingredients to shine through remarkably.In particular, the refreshing "white asparagus," the earthy "charcoal-grilled turnip," and the intensely flavorful "kinmedai (red snapper)" were unforgettable masterpieces.There is no other restaurant where I have encountered such a level of tension paired with extraordinary cuisine. It is well worth a visit, even for a day trip, and I would love to return several times a year to this one-of-a-kind gem. Less

Finally, the season has arrived again this year. Having relocated to Ginza, the heart of sushi in Japan, "Sushi Ikkou" has solidified its reputation as the best sushi restaurant in the country. Among its offerings, the "May Limited Shako with Eggs" is a dish that foodies around the world crave. I was fortunate enough to visit during this time again this year. Thank you, Chef Kudo.First, we started with some appetizers. As always, the quality was exceptional with no compromises. Although I have had this combination many times before, each time it surprises and delights me with even greater flavors than the last.Next, we moved on to the nigiri. We began with the spring sea bream. The joy of encountering such thick and pleasantly firm fish during this season is unmatched. Additionally, the sardine, which is rightfully called "the No. 1 on the side menu," was outstanding. Its richness was at its peak, and the umami and sweetness that spread in my mouth were simply astonishing. The tuna harmonized beautifully with the rice, leaving me in a state of bliss.Then came the highly anticipated specialty, the shako. This unique dish is often described as tasting like a rice bowl topped with raw egg. What astonished me was that it had become even more flavorful than last year. I learned that the cooking method has evolved further, resulting in an even juicier sweetness and umami bursting forth. It’s remarkable that, despite already reaching its peak, it continues to evolve, inspiring awe.Today, I enjoyed it alongside a special Japanese sake, which amplified the deliciousness exponentially. This restaurant, with its seasonal specialties, offers unparalleled happiness and satisfaction every time I visit.Here’s the menu from today:Sea Bream Red Clam Kinmedai (Golden Eye Snapper) Squid with Sea Urchin Bachiko (Mullet Roe) Spring Sea Bream Fine Fish Sardine Chutoro (Medium Fatty Tuna) Otoro (Fatty Tuna) Sea Urchin Nodoguro (Blackthroat Sea Perch) Kohada (Gizzard Shad) Shako Sumi Ika (Cuttlefish) Anago (Sea Eel) Tamago (Egg) (Additional) Sawara (Spanish Mackerel) Tekka Maki (Tuna Roll) and Goya Maki (Dried Gourd Roll) Less

This sushi restaurant in Ginza exudes a sense of elegance while maintaining a relaxed atmosphere that is quite pleasant. The seamless flow from appetizers to sushi creates a beautiful narrative throughout the course. The initial offerings of sea bream and surf clam showcased the ingredients' natural flavors, and the shabu-shabu of kinmedai (red snapper) left a lasting impression with its rich sweetness and harmonious broth.- Stuffed Spear Squid with Sea Urchin A luxurious dish where the rich umami of the sea urchin beautifully complements the creamy texture of the spear squid.- Lean and Fatty Tuna A classic combination that truly demonstrates high quality. The melt-in-your-mouth texture and lingering aroma are exquisite.- Nodoguro Rice Bowl A bowl that appears midway through the course, delivering exceptional satisfaction with its rich, fatty flavor that fills the mouth.- Soft-Boiled Egg with Shako (Mantis Shrimp) An interesting combination of textures and flavors that showcases creativity and leaves a memorable impression.The nigiri, featuring kohada (gizzard shad), sayori (sandfish), and kinmedai, highlights delicate craftsmanship, reflecting meticulous technique rather than just flashiness. Even the final tuna rolls and gourd rolls are executed flawlessly, ensuring a satisfying experience until the end. This is a place I would definitely consider for a sushi outing in Ginza. Less

When you visit the restaurant, please mention that you came after seeing the review about "Udon as a staple food."Starting with the exquisite mozuku seaweed,followed by soft roe, firefly squid, and steamed egg custard with sea cucumber,then sashimi of torigai (bird shell), whale tail meat, and managatsuo (skipjack tuna),followed by botan shrimp, grilled katsuo (bonito), and fugu (pufferfish) soft roe.This place is great for sushi and drinks, making it quite a challenge.I've definitely had too much to drink![LINE Official Account for the Meetup] https://lin.ee/M97scKk ["Udon as a Staple Food" Instagram] https://instagram.com/alwaysudon/ ["Udon as a Staple Food" TikTok] @alwaysudon" target="_blank">https://www.tiktok.com/@alwaysudon [Official Blog] https://alwaysudon.com/ Less

I finally visited L'evo in Toyama. Before the meal, I was taken to the cellar, and the selection was impressive.It took about an hour by car from Toyama Station, but that journey only heightened my anticipation.The dishes had a delicate flavor rather than being overwhelmingly rich. The pairings were thoughtfully crafted and matched well with each dish.However, I’m unsure if it’s worth the long trip from Tokyo. It’s a matter of personal taste preference. I believe the atmosphere, food, and drinks are all wonderful. Less

Recommended bowl: Michi style

Master Kanai-san trained at the acclaimed shop Tsukemen Michi in Kameari, then became manager of Michi's second shop 'Michi no Buta' before opening Kazu in 2018. The soup here is a tonkotsu gyokai double soup, with noodles supplied by Kanejin (same as Michi). The tonkotsu soup is made from chicken bones, chicken feet, pig feet and pig heads. This base is then combined with a gyokai (seafood) soup made from niboshi, saba-bushi and ago (dried flying fish). The soup takes two days to make. No MSG. Unlike most tsukemen shops which rinse their noodles in cold water, the noodles here are washed in water at room temperature. A housemade garlic soy sauce can be used in the soup or put directly on the noodles. Less

I finally had the chance to visit one of the restaurants I had wanted to try for a long time.The chef personally welcomed me, and I was lucky enough to be seated in the middle, where I could see the cooking process from the counter.I ended up sitting next to someone I follow on social media—what a coincidence!After ordering drinks, I was filled with excitement wondering what kind of presentations would come next. Starting with boiled sweet shrimp and conger eel jelly, followed by crab toast, I was simply amazed by the artistic dishes that kept coming.The stunning king crab was an optional dish, but of course, I had to order it! The hand-rolled eel and the baby sweetfish nigiri were delightful, and the signature foie gras monaka from Shinohara was a revelation.I was overwhelmed with joy at each new dish.The sukiyaki with Hida beef and watercress was exceptional, and the final dish of oyster rice was outstanding.This restaurant beautifully merges cuisine and entertainment.I look forward to returning next time when the seasons change!It was a great meal! ----------------------------- Thank you for reading my review. I truly appreciate all the "follows," "likes," and "saves" from everyone. Feel free to leave a comment; I would be delighted! Less

Everything exceeded my expectations. I've been to most of the Saitou group locations, but this one truly stands at the top—it's incredibly delicious.If I could make reservations and had the budget, I would love to visit every month, or even every week.The temperature of the sushi rice was perfect and absolutely delightful. I can't wait for my next visit! Less