Foodle

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

Kitanozaka KinoshitaThis renowned restaurant in Kobe has been selected as a Tabelog Gold establishment. I was truly delighted to finally visit a place I had long wanted to try. The food exceeded my expectations and was, without a doubt, the best I have ever tasted.The course offered a wide variety of dishes, each one leaving a lasting impression. Every dish was meticulously crafted, showcasing high quality in ingredients, cooking techniques, and sauces. The cream sauce dishes were particularly remarkable, standing out with a level of deliciousness unlike anything I had experienced before. They were rich yet not heavy, with an overwhelming depth of flavor and aroma that made me realize, "This is the taste of a top-tier restaurant."The ambiance and service were also exceptional, making it a place to enjoy a special moment. It's so popular that the next reservation is said to be about two years away, but the experience was so moving that I would definitely want to return. This is truly a restaurant that everyone should experience at least once. Less

This is my favorite restaurant that I discovered when it first opened. It's been a while since my last visit.I started with white shrimp topped with caviar. The overwhelming information and emotions created a dream-like experience. As a result, I can't recall much to write in this review... but I made sure to take plenty of photos.The attention to detail in the cooking process and the perfect heat for each dish is astonishing. Just imagining it makes me think how incredible it must be in reality. Since I can't figure it all out, I focused on enjoying the food, savoring every bite. The green tea was also delicious. I was completely immersed in the cycle of "eat → drink → be amazed." It was a truly special time that passed by in the blink of an eye.It was a great meal. Less

This is a truly unique restaurant that never fails to impress.I had the pleasure of enjoying a fantastic course centered around wild vegetables and game meat, which is especially popular right after the Golden Week in May!What stood out this time were the frog and kid goat.Frog is not something you get to eat often, but it tasted like chicken, juicy and bursting with flavor thanks to the perfect cooking technique.The kid goat had a texture and clean taste I had never experienced before, and the bread was as delicious as ever.Instead of the usual shabu-shabu, the bear meat was grilled, allowing you to savor its rich flavor with every bite.I will definitely return to experience the seasonal changes.It was delicious.Thank you for the wonderful meal.-----------------------------Thank you so much for reading until the end.I truly appreciate all your "follows," "likes," and "saving the restaurant" actions.I look forward to your continued support!--------------------------- Less

Although Ise is somewhat far from Nagoya, the thought of visiting this restaurant makes the journey feel lighter. This was my first visit in about seven months.The restaurant starts serving at 18:00, with only six seats available for one round, making it quite a coveted spot.Once all the guests arrived, the Komada theater began.On this day, we enjoyed:- Aichi Prefecture Torigai (Cockle)- Steamed Ezo Abalone from Miyagi Prefecture- Two types of Abalone liver**Nigiri:**- Lean Tuna- Spring Sea Bream- Squid (Kensaki)- Fatty Tuna (Otoro)- Horse Mackerel from Chiba Prefecture- Red Snapper from Mie Prefecture- Steamed Clam from Kuwana- Sea Bream- Purple Sea Urchin from Yamaguchi Prefecture- Red Clam from Aichi Prefecture- Toro Tekka (Fatty Tuna Roll)- Horse Mackerel- Tuna Hand Roll- Eel from Aichi Prefecture- Seaweed Roll with Clam Strips- Gourd Roll**Tamago (Egg)****Add-ons:**- Lean Tuna- Squid (Kensaki)Each dish was crafted with care, both the appetizers and the nigiri had a profound depth of flavor. The chef's meticulous preparation combined with the subtly flavored rice made for an incredibly delicious experience.While I do enjoy sushi with a more pronounced vinegared rice, this balance of focusing on the ingredients is my absolute favorite.The thoughtful attention from the chef's wife was also remarkable. It was a delightful three hours that flew by.I can hardly wait for my next visit to this beloved sushi restaurant. Less

Recommended bowl: Niboshi 24/7/365

Master Ikuta-san's flagship shop sits hidden down a narrow alley in Golden Gai, the famously well-preserved section of Shinjuku where over 200 tiny nomiya and bars are packed into the space of a single city block. Originally, Ikuta-san was only able to offer his ramen one day a week, selling it from the back of a Golden Gai bar that he rented on Tuesdays. He later won a ramen competition that awarded him the space to operate his own shop in Tachikawa for a limited time. He soon managed to parlay his growing popularity into his first permanent shop in Shibuya. Eventually, he returned to Golden Gai, where his ramen career got its humble start. Today, Ikuta-san owns and operates a large group of shops in Tokyo and more overseas, in locations such as Taiwan, Indonesia, the Philippines, and the U.S. He's even launched his own noodle factory in the Shinjuku area.

Naturally, the O.G. Golden Gai spot is the most iconic branch of Nagi. The soup is a heavy, almost bitter niboshi shoyu (dried baby sardines). It packs a potent flavor punch but retains a smoothness that makes it totally drinkable. The noodles are handmade by Daruma Seimen, the noodle company run by Nagi. The bowl comes with onions and other choice toppings. Company stablished in 2006, Golden Gai branch open since 2008. Open 24/7/365. Less

In May, Sushi Namba's operations were a bit unstable, but the taste is always reliable and satisfying. The combination of abalone and sea urchin offers a unique way to enjoy these ingredients.Today's MenuAppetizers:- Junsai and Hokkigai (Surf Clam), Baby Clams- Octopus- Simmered Kinki (Rockfish)- Whale- Ankimo (Monkfish Liver)- Stuffed Spear Squid- Tuna Okaki (Rice Crackers)- Grilled Anago (Sea Eel)Nigiri:- Shiro Ika (White Squid)- Mako Karei (Flatfish)- Hokkigai (Surf Clam)- Haruko (Young Horse Mackerel)- Torigai (Bird Clam)- Aji (Horse Mackerel)- Katsuo (Bonito)- Iwashi (Sardine)- Shiro Amadai (White Sweetfish)- Abalone with Purple Sea Urchin- Botan Ebi (Sweet Shrimp)- Akami (Lean Tuna)- Toro (Fatty Tuna)- Kohada (Gizzard Shad)- Shako (Mantis Shrimp)- Tamago (Egg) Less

This is a place I regularly visit. Today, I came seeking the sushi crafted by Chef Arai. I heard that he will be going on an overseas expedition this summer, which means reservations will be quite limited, so I am grateful to be able to experience this space.Once again, the excellence of the "tuna" stood out today. The 120-kilogram tuna from Sado, Niigata, was simply outstanding, showcasing an incredible consistency in flavor. The harmony between the rice and the fish, along with the perfect temperature that melts in your mouth, is a testament to the meticulous calculations behind each piece. Moreover, it has become a tradition for me to encounter fellow food enthusiasts whenever I visit, which speaks volumes about the allure this place holds for food lovers.While it will be sad to have Chef Arai absent for a while, I look forward to experiencing even more evolution during my next visit.Here’s what I enjoyed today:- Tuna (120 kg from Sado, Niigata)- Tuna- Sumi Ika (Cuttlefish)- Mitsuba and Fried Tofu- Hirame (Flounder)- Kisu (Japanese Whiting)- Torigai (Bird Shell)- Mirugai (Giant Clam)- Kuruma Ebi (Tiger Prawn)- Aji (Horse Mackerel)- Bettara (Pickled Radish)- Shime Saba (Marinated Mackerel)- Abalone- Tuna Zuke (Marinated Tuna)- O-toro (Fatty Tuna)- Uni (Sea Urchin)- Miso Soup- Anago (Sea Eel)- Kanpyo (Dried Gourd)- Tamago (Egg) Less

Today, I traveled to Ise City. Getting from Gifu to Ise takes about 2 to 3 hours by train or car, so it’s not a place I visit often. However, I’ve been coming here frequently lately for wine tasting events at a shop near the station (laughs).Today, I’m excited to finally visit "Komada" after a long time, especially for the tasting event I’ve been looking forward to. I coordinated my visit with a beloved chef during the Golden Week, and I’m truly grateful to the rockin’ lady who connected me with this restaurant m(_ _)m.A little before the start time, I met up with my companions who had arrived earlier, and while we were catching up, the owner noticed us and kindly guided us inside a bit early. The owner, Mr. Komada, came out to greet us, and we chatted until 6 PM, waiting for the event to begin. Soon, everyone arrived, and the fun time began!ヽ(´▽｀)/△▼△▼△▼△▼△▼△▼△▼△▼△▼☆ Appetizers and Sushi◯ Sushi☆ Mikawa Bay Surf Clam ☆ Steamed Abalone ◯ Chutoro (Medium Fatty Tuna) ◯ Spring Child from Kagoshima ◯ Sayori (Halfbeak) from Aichi ◯ Sumi Ika (Cuttlefish) ◯ Kisu (Whiting) from Chiba with Shiso ◯ Sawara (Spanish Mackerel) from Toba ◯ Shiro Amadai (Sweetfish) ◯ Clam ◯ Purple Sea Urchin wrapped in Seaweed ◯ Akagai (Red Clam) from Mikawa Bay ◯ Hon Mirugai (Giant Clam) from Mikawa Bay ◯ Shiro Amadai (Sweetfish) ◯ Grilled Anago (Sea Eel) with a hint of sauce ◯ Tuna Tekka Maki (Tuna Roll) ◯ Hiyashi Kyuuri Maki (Cucumber Roll) ☆ Tamago (Egg) ◯ Aji (Horse Mackerel) - Extra ◯ Akamutsu (Red Sea Bream) - Extra △▼△▼△▼△▼△▼△▼△▼△▼△▼It was a great meal! (´∀｀)Wow! I was completely satisfied today. The sushi from Mr. Komada exceeded my expectations. The presentation was as beautiful as it looked, and the balance was perfect, making me want to keep eating! The highlight of the day was definitely the rich variety of shellfish from Mikawa Bay. Starting with the surf clam, the lineup of red clam and giant clam was delightful. The firm shellfish had a crisp texture when bitten into, and the wonderful umami was truly captivating. It was incredibly delicious! (´∀｀)Moreover, the attentive service from the owner, who paid attention to even the smallest details, was remarkable. I was surprised she remembered the details of the souvenirs from my companion's previous visit. We had a relaxed and enjoyable conversation throughout the meal, filled with laughter. I was completely in relaxation mode, enjoying my food. Even on my way home, the service was exceptional... Thank you once again m(_ _)m.My next visit will be a while away, but I definitely want to keep coming back to this wonderful restaurant! Thank you for the great meal. Less