Foodle

Edomae Shibahama is Chef Hiroshi Kaibara’s deeply personal exploration of Tokyo’s forgotten regional cuisine. After training in respected Japanese restaurants, Kaibara began studying Edo-period cookbooks and historical documents, convinced that Tokyo possessed a culinary identity beyond Edomae sushi. He opened Shokuji Taika in 2016 and relaunched it as Edomae Shibahama in 2021. His philosophy is not to reproduce historical recipes as museum pieces, but to reinterpret their ingredients, preservation methods and bold seasoning with contemporary precision. Bonito-led dashi, Edo sweet miso, irizake and seafood associated with old Tokyo Bay form the restaurant’s vocabulary.

The intimate Shiba restaurant is restrained and quietly elegant, with aged wood, earthen walls and an open kitchen. Our early-summer dinner began with pickled vegetables and a cool, silken preparation in amber dashi, followed by crisp young ayu with summer vegetables. First bonito, served in Kaibara’s characteristic shiba-zukuri style, was meaty and iron-rich, sharpened by ginger and mustard.

Steamed abalone displayed controlled tenderness, while roe-filled mantis shrimp delivered extraordinary sweetness and creamy intensity. The signature shiba-shrimp shinjo, accompanied by white fish in exceptionally clear bonito broth, demonstrated the kitchen’s command of extraction and balance. Pressed horse-mackerel sushi combined oily, lightly cured fish with firm, seasoned rice.

The main course, negima, paired tender tuna with sweet grilled leek in a deeply savoury broth, followed by a lighter presentation with grated daikon. Kōri-dōfu, tofu suspended inside transparent kanten, provided an ingenious, refreshing conclusion. The meal was refined without ostentation and unmistakably rooted in Tokyo’s history, ingredients and culinary imagination. Less

I attended a gathering of the apprentices. This place is a perfect blend of the renowned restaurant's legacy and the vibrant energy and individuality of the younger generation. While it exudes the refined elegance typical of high-end establishments, it also offers a refreshing liveliness unique to the youth, allowing guests to relax and truly enjoy the sushi. Less

Fukuoka Cuisine #1 May 21, 2026 (Thu) 19:30 Tabelog 4.53 2026 SILVER 2025 Top 100 Restaurants 2019 Michelin Star 2026 Go! Go! Michelin 4 Tock Tonight's dinner is here! It's my first visit in three months. As you might expect, this is a renowned restaurant that every sushi lover dreams of visiting at least once. It's just a 15-minute ride from Hakata Station by Shinkansen and a 4-5 minute walk from Kokura Station. This place is known for its nigiri sushi made with salt and kombu vinegar, and uniquely, they do not serve alcohol. The menu consists solely of an omakase course. There are no appetizers, just a focus on the nigiri. < Menu > 1. Marinated Chutoro (Medium Fatty Tuna) from Yamagata The tuna is sourced from "Ishiji." As always, the first piece captures my heart. 2. Otoro (Fatty Tuna) from Yamagata From the same fish as the chutoro, seasoned with salt. 3. Akaiika (Red Squid) Homemade yuzu pepper is placed between the rice and the squid, topped with sea urchin and tobiko. Finished with a summer kombu vinegar and nishiki sesame. This is their specialty. 4. Kuruma Ebi (Sweet Shrimp) Rare, seasoned with salt and summer kombu vinegar. 5. Clear Soup 6. Shime Saba (Marinated Mackerel) Lightly grilled, topped with myoga and kombu, and seasoned with green onion and summer kombu vinegar. 7. Hotate (Scallop) With a sweet sauce. 8. Hirame (Flounder) With shiso leaf between the rice and fish, seasoned with salt, summer kombu vinegar, and a sweet sauce. 9. Aburi Tachiuo (Grilled Beltfish) Yuzu pepper is placed between the rice and fish, topped with salt, ume paste, and green onion, finished with summer kombu vinegar. 10. Marinated Chutoro Unlike the first two pieces, this tuna is sourced from "Yama Sachi," marinated in an original sauce made with tuna broth. As delicious as ever! 11. Sayori (Halfbeak) With yuzu pepper between the rice and fish. 12. Assorted Sea Urchin (Two Types) Bottom: Murasaki Uni from Kitakyushu, Top: Bafun Uni from Hokkaido. 13. Red Miso Soup with Mitsuba and Water Shield 14. Aburi Sawara (Grilled Turbot) Topped with okra, seasoned with salt and summer kombu vinegar. 15. Shima Aji (Striped Jack) Topped with ginger and green onion, seasoned with salt, summer kombu vinegar, sweet sauce, and sesame. 16. Grilled Kuruma Ebi Heads Seasoned with salt and summer kombu vinegar. 17. Tai (Sea Bream) With yuzu pepper between the rice and fish, seasoned with salt and summer kombu vinegar, topped with tai liver, momiji oroshi, and green onion. 18. Anago (Sea Eel) With sweet sauce. 19. Negitoro Hand Roll Wrapped with sea grapes from Amami Oshima. 20. Tamagoyaki (Japanese Omelette) 21. Melon Everything from start to finish was delicious once again. Less

Easter lunch at @pulicaro regenerative farm. A beautiful showcase of truly great produce and endless flavor depths. Stop following social media chats, witness agrarian truths with your own eyes 🌱 #farm #farmtotable #sustainability #sustainablefood #organicfood #italianfood #pastaoftheday #regenerativeagriculture Less

I had the opportunity to visit Sushi Namba, a place I had long wanted to try, as my senior colleague was unwell and I took their place. I had heard rumors about the chef and had been eager to taste the sushi here. The menu features numbers indicating the temperature of the fish on the right and the rice on the left. What particularly captivated me was the temperature difference, starting with the red fish, bonito, and moving up to the fatty tuna. As the temperature increased, the aroma of vinegar became prominent, filling my nostrils with a delightful acidity and the rich scent of the tuna's fat. Everything was delicious—truly exquisite. The last three pieces were simply breathtaking. With the fatty tuna, kohada, and clam, I felt like I had climbed the highest staircase, reaching a peak with those final three pieces. It was a remarkable lunch experience. Less