Foodle

Appetizers:- Octopus- Simmered Kinki (a type of fish) ◎- Kombu-marinated Makajiki (Mackerel) - Oysters with Shungiku (Chrysanthemum leaves) and Vinegared Rice- Nitari Whale ◎- Female Spear Squid- Anko (Monkfish liver) ◎- Grilled Anago (Conger eel)Nigiri:- White Squid ⚪︎- Mako Karei (Flatfish) ⚪︎- Hokkigai (Surf Clam)- Kasugo (Young Sea Bream) ⚪︎- Horse Mackerel ⚪︎- Whitebait- Shiro Amadai (Sweetfish) ⚪︎- Sardine- Bonito- Abalone ◎- Sea Urchin- Shima Ebi (Striped Shrimp) ◎- Lean Tuna- Fatty Tuna ◎- Kohada (Gizzard Shad)- Anago (Conger eel)- Tamago (Egg)Add-ons:- Torigai (Bird Shellfish)- Toro-taku (Fatty Tuna with Rice)This was my first visit in six months, and since it was my first time at night, we ordered beer, champagne, highballs, and sake, totaling about JPY 110,000 for two. The Shiro Amadai, which was not listed on the menu, was served, and I also ordered Torigai and Toro-taku as additional items. Less

I made my first visit here with a reservation through OMAKASE.* HighballWater-brewed Gyokuro (Chiran tea from Kagoshima)Sliced Sawara (with sudachi and salt)* Hakurakusei Special JunmaiKinmedai (smoked with cherry wood, from Choshi)Iwashi rolled with seaweed (with sweet vinegar and green onion)* Kamokinshu Special Junmai 13Spear Squid with roeKombu-kelp wrapped with herbsShiro-amadai (from Ehime)* Iwaki Katsu Junmai SakeMasu (17kg from Miyagi) with chivesFresh Hamo (with perilla)Hamo skinChawanmushi (with snap peas)* Kido Muryosan Junmai Sake, OmachiTsuruhiki Ika (vinegared)Toro (three layers with coarse salt) with warm riceKohada (from Amakusa)* TakakiyaScallopsGyokuro HojichaAnago (grilled Densuke Anago)Aji (with roots from Amakusa, filled with sesame)* Hakkaisan Junmai DaiginjoMurasaki Uni (with Aonori from Amakusa)HokkigaiRed miso soupHotaru IkaTamagoAdded:Simmered ClamGrapefruit ShrimpInro-zukuriManagatsuo (from Ehime)Pickled Water EggplantHon Warabi Mochi with red sakeInari Sushi (takeout) - to be consumed on the same day due to no additives; advised to store in the vegetable compartment of the refrigerator. Less

Recommended bowl: Late-night tonkotsu

The well respected Nagi group has a plethora of shops both in Japan and overseas, with a few near Shibuya offering up different styles. Nagi Butao serves a Hakata style tonkotsu that gets the job done when you need a creamy pork fix. Smooth, Kyushu style pork bone soup, kaedama noodle refills, choices of black (with garlic oil) and red (spicy) available too. Toppings are on the counter to add to your liking and it’s open every day (late night, too). Less

This is my personal favorite sushi restaurant.The quality is unparalleled, meticulously calculated to perfection without a single flaw. The artisan skill of controlling the temperature of the fish and rice to a precise degree is something that gives me goosebumps every time I experience it.Located in the sophisticated Tokyo Midtown Hibiya, the moment you step inside, you can feel a dignified and refined atmosphere. While it has the overwhelming aura typical of a high-end restaurant, Chef Namba's gentle and sophisticated demeanor makes it easy to relax, allowing you to fully immerse yourself in each piece of sushi in front of you. That unique, comfortable ambiance is simply irresistible.The moment the perfectly cooked rice and fish melt in your mouth, you are reminded that this place truly represents the pinnacle of sushi. Each visit reinforces my belief that this is an exceptionally special restaurant. Less

This restaurant truly embodies the essence of Japanese cuisine, capturing the moment when spring ingredients shine at their best. I was immediately drawn in by the first dish, a rice-steamed Aomori Prefecture spiny crab. The chewy glutinous rice combined with the sweetness of the crab and the saltiness of the caviar created a plate that heralded the arrival of spring.Next, the preparations of the hon-mirugai (Japanese clam) and black abalone showcased the ingredients' strength, with impressive cooking techniques that highlighted their textures and rich flavors.One standout was the grilled bamboo shoot from Tsukahara, Kyoto. The presentation of peeling the skin after grilling it over charcoal was remarkable, and the bamboo shoot itself was astonishingly juicy. Its crisp, light texture and dense sweetness made it a truly exceptional experience that is hard to find elsewhere.The Sanriku black abalone shabu-shabu was delightful, with the umami of the abalone melding into the kombu broth, enhanced further by the addition of wakame. The final shabu-shabu of Sendai beef and bamboo shoot featured a refined fat from the beef and a tingling sensation from the flower pepper, leaving no room for disappointment until the very end.To conclude, the rice dish was a luxurious bowl combining soy-marinated salmon roe, fresh karasumi (dried mullet roe), seaweed, and chirimen sansho (dried young sardines with Japanese pepper). The sweetness of the white rice stood out, making it so delicious that I found myself wanting a second helping. The strong broth of the clam red miso soup and the delicate sweetness were perfectly executed, making this a one-of-a-kind Japanese restaurant that delights the senses with the seasons. Less