Foodle

A popular Japanese restaurant located in Yaizu City, Shizuoka Prefecture.I made a reservation and visited on a weekday afternoon.As this was my first time at a Tabelog GOLD award-winning restaurant, my expectations were high. The exterior of the restaurant resembles a large traditional Japanese house. I was guided through a lovely garden to my seat, which added to the charming atmosphere.While others have shared the menu names, I noticed that different dishes are offered even during the same period.I was too focused on enjoying the food to take notes, haha.Every dish was exquisite, with perfect textures and flavors. At first glance, the numerous small plates might make you think it would cost around JPY 26,000 per person, but I left feeling completely satisfied. I definitely want to return at a different time to experience more of what this remarkable restaurant has to offer. The hospitality was also excellent. It was a great meal! Less

I was truly impressed by the dishes that brought out the best in the ingredients, with every bite revealing a thoughtful touch.From the very first dish of caviar, I couldn't help but smile, my spirits lifted.Everything was delicious, and the time flew by.Visiting this restaurant on our wedding anniversary created wonderful memories.It was a great meal! Less

My last visit was in October, and after a long wait of 7 months, I finally returned.It takes about an hour and a half by train from Nagoya, but the anticipation makes it worthwhile. This is what I call an adult's excursion.Starting with the appetizer of tori-gai (bird clam), my palate was immediately captivated by the flavors of Komada.On this day, the salt-grilled tuna and isaki (Japanese grunt) stood out as particularly exceptional. I never expected to enjoy such powerful tuna in May. What a lucky find!Normally, I don’t pay much attention to the source of my seafood, but the isaki on this day was on a whole different level of deliciousness compared to what I’ve had before. It was packed with umami, yet the clean fat left a wonderful aftertaste.I learned that they have started sourcing fish from Mr. Fujimoto in Ehime. It reminded me of the quality of sashimi I had at Dogo Kaishu.I wonder if they will continue to expand their lineup? I’m looking forward to it.I can’t wait for my next visit.It was a great meal.---------------------------------Course (JPY 38,000)From a post by a famous food blogger who happened to be seated with me:↓● Akami @ Shiogama ● Haruko-dai @ Sajima ● Shiro-ika @ Fukuoka: Shio Sudachi ● Chutoro @ Shiogama ● Isaki @ Ehime: Hirakumar, Fujimoto ● Kisu @ Aichi: Marinated, Shiso ● Hamaguri @ Kuwana ● Hon-ara @ Katsuyama ● Murasaki Uni @ Yamaguchi: Hosomaki ● Akagai @ Mikawa ● Akagai Himo @ Mikawa: Hosomaki ● Hon-mirugai @ Mikawa ● Aji @ Izumi ● Anago ● Nakaochi: Temaki ● Senpyo: Hosomaki ● Tamago + Drinks JPY 43,000 ---------------------------------*For ramen and B-class gourmet, a rating of 4.5 is the maximum.▪️ Restaurant 4.0-4.5: Generally delicious or satisfactory for the cost 4.6 and above: Extremely delicious or more satisfying than the cost ▪️ Ramen 3.7 and above: Delicious 3.9 and above: Definitely worth a visit ▪️ B-class Focused on cost performance 3.4 and below: ... 3.7 and above: Generally tasty. Above 4.0: A very good restaurant. Less

Tokyo Food, May 26, 2026 (Tue) 20:30 Tabelog 4.55 2026 GOLD 2025 Top 100 Restaurants 2026 Michelin ☆☆ 2026 Go-E-Miyo 4 Tock Last night's dinner was here! It was my first visit in two months. This is one of my favorite restaurants. Chef Takemasa Shinohara (@ginza_shinohara) hails from "Yamagencha" in Kyoto. The menu consists solely of an omakase course. < Menu > 1. Hamo Suisen On May 5, known as "Tango no Sekku," it is said to be the day when luck is at its lowest. By floating iris leaves in the bath, impurities are washed away, and hanging them at the entrance is believed to prevent bad energy from entering the home. Served with a jelly made from the first dashi, featuring hamo (pike eel), uni (sea urchin), kuruma ebi (Japanese tiger prawn), and okra, garnished with a sword made from iris. 2. Crab Bread Deep-fried crab paste sandwiched between bread. 3. Sea Bream and Abalone Soup With edamame puree, topped with udo (Japanese wild mountain vegetable) and sato mame (three-point bean). 4. Nigiri of Small Sweetfish from Lake Biwa 5. Hand-Rolled Sushi with Eel and Mitsuba 6. Deep-Fried Soft-Shelled Turtle Served with soft-shelled turtle liver and jelly, drizzled with Setouchi lemon. 7. Freshly Boiled Taraba Crab from Nemuro (additional) Squeezed with sudachi (Japanese citrus) and served with vinegar or olive oil. 8. Hassun This month's theme is "Tango no Sekku." During this time, it is believed that evil spirits and impurities accumulate, so placing a demon tile with a scary face in the direction of the house's demon gate is thought to keep bad energy out. The hassun is adorned with a demon tile, iris leaves, and yomogi (mugwort) shaped like a sword and armor, symbolizing the wish to ward off impurities and safely pass through May. - Firefly squid, snap peas, sweet shrimp, and scallops with egg yolk vinegar, topped with ginger vinegar jelly. - Salt-seared sea bass with grated daikon and onion ponzu. - Marinated tuna rolled in nori with spicy soy sauce. - Quail egg yolk pickled in miso. - Tiger pufferfish wrapped in green onion, served on a bed of ankimo (monkfish liver). - Flounder marinated in kombu, served with roasted sake, garnished with hiratake mushrooms and udo. - Three-point beans and steamed abalone with sesame dressing. - Brandied squid and uni. - Cucumber and Daidokoro tofu with sesame white vinegar dressing. 9. Foie Gras, Dried Persimmon, and Whiskey Jelly Monaka 10. Steamed Abalone (additional) 11. Hida Beef Sukiyaki With asparagus and bent bamboo inside. 12. Rice with Young Ginger 13. Handa Somen In the sukiyaki broth. 14. Pickles 15. Shiga Tomato Wine Jelly 16. Freshly Made Yomogi Kuzu Manju 17. Matcha Everything from start to finish was delicious once again. Less

Hirame (Flounder) and Hon Mejia (Bluefin Tuna) Ebo Tai (Sea Bream) with Karasumi (Dried Mullet Roe) and Tomato Deep-fried Baby Horse Mackerel Madai (Sea Bream) with Turnip Sagoshi (Spanish Mackerel) with Asparagus Aonori (Green Seaweed) Bread Kinmedai (Golden Eye Snapper) with Kinoshita Sauce Houbou (Flatfish) with Bisque Sauce and Kakegawa Tomato Jun Sai (Fresh Vegetables) with Tomato Jelly Puff Pastry with Sawara (Spanish Mackerel) and Onion Kanto Ika (Squid) with Barley and Brown Rice Risotto Peach-scented Strawberry Compote with Mint Sorbet Hojicha (Roasted Green Tea) Ice Cream from Kawane Coffee Chocolate with Shizuoka Prefecture Mandarin Orange Peel Less

寿司 はせ川 ⁣
心斎橋⁣
寿司や繊細な懐石を堪能、魅せる和食の名店⁣
今回は1番人気の源氏コース15.000円を注文⁣
握りはおすすめ5貫ウニに鮪.イカに鯵に白身⁣
どれも頬落ち旨くて無言、鮮度際立つネタ揃い⁣
8種類の前菜が織りなす彩り美しい和のパレット⁣
食べるのが惜しい一品事に異なる多彩な味わい⁣
綺麗なピンク黒毛和牛ももたたきはサラダ仕立て⁣
野菜の瑞々しさ重なり肉の旨みを楽しめる一皿⁣
⁡カニと百合根とうすい豆の入った蓮根饅頭は⁣
もっちり優しい甘みで出汁までしっかり旨い⁣
お刺身はその日の1番を大将が厳選した5種盛⁣
醤油.味噌.昆布塩やゴマの4種の薬味でいただく⁣
太刀魚のミョウガ巻きは脂がノリふわっふわ⁣
磯の風味がじんわり広がる生海苔の赤出汁で〆⁣
ミルクアイスとわらび餅、餡子で締めも大満足⁣
日本各地の天然素材を四季に合わせた料理提供⁣
1品事にひと工夫が詰まる丁寧さが光るお仕事⁣
お料理、器、和でモダンな空間まで抜かりなし⁣
お饗し感じる心斎橋の喧騒忘れる大人の隠れ家⁣
長年腕を磨かれた息の合った鮨匠達が切り盛り⁣
20260531⁣
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🍣源氏コース15.000円🍣⁣
・先付 白ずいき利休餡⁣
・前菜⁣
・先椀 蓮根饅頭⁣
・造里 おすすめ五種盛り⁣
・焼物 太刀魚茗荷巻き⁣
・温物 揚げ新馬鈴薯 蒸し豚⁣
・強肴 黒毛和牛ももたたき サラダ仕立て⁣
・食事 おすすめ握り五貫⁣
・留椀 赤出汁　　⁣
・水菓子 宝牧場生絞りソフトクリーム⁣
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@sushi_hasegawa_shinsaibashi⁣
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寿司 はせ川 心斎橋本店⁣
大阪市中央区東心斎橋1-16-20 ⁣
ステージアビル 4F⁣
📞06-6120-1600⁣
営業時間 17:00～23:00(L.O. 22:00)⁣
定休日 不定休 Less

Just a 5-minute walk from Sanjo Keihan Station, I visited "Dojin," a recipient of the GOLD AWARD and recognized as one of Japan's top 100 Japanese restaurants.I was invited and arrived at 5:30 PM on a Sunday.I ordered the Omakase course for JPY 66,000.Chef Nakajima Dojin focuses on maximizing the natural flavors of the ingredients without flashy presentations. The portions were generous, giving a strong sense of satisfaction typical of Japanese cuisine. The first dishes, including abalone, white sweet sea bream sushi, and sashimi, were exceptionally delicious.Among the dishes, the grilled Nodoguro (blackthroat seaperch) with oil and the deep-fried sweetfish were particularly outstanding.I enjoyed every bite until the end.The hospitality from the proprietress was divine! It undoubtedly elevated the already exquisite cuisine to a higher level.【Today's Menu】1. Abalone from Setouchi and Awaji Yura sea urchin with okra2. White sweet sea bream sushi with broad beans3. Soup with eel from Awaji Island and Awaji onions4. Sashimi - Sea bream from Akashi - Lobster from Ise5. Grilled Nodoguro with oil and flower pepper6. Shredded white sweet potato7. Deep-fried sweetfish from Lake Biwa with Kyoto asparagus8. Soft-shell crab with Tosa vinegar9. Simmered eggplant and pumpkin10. Rice dish - Sesame-dressed sea bream - Beef cutlet - Boiled whitebait from Setouchi - Pickles, miso soup11. Coconut warabi mochi with matcha Less

Recommended bowl: Mensaibo roots

The tonkotsu-gyokai soup served at this shop takes two days to make. The first day, pork leg bones, back bones, trotters and chicken feet are simmered. The second day, chicken tails (bonjiri), dried fish and vegetables are added. There are three types of dried and smoked fish (bushi) used-- soda-katsuo (bonito), urume (herring) and saba (mackerel). Noodles are by Taisei Shokuhin, a noodle company in Nakano open since 1917. Master Watanabe-san trained at the shop Mensaibo in Nakano for 10 years, where he worked as the shop manager. Mensaibo is run by Taisei Shokuhin. Watanabe-san now runs this shop with his wife. Open since 2019. Less

This was my second visit to Kisanuki, following my last visit at the end of last year. This time, I came for dinner, and I was able to enjoy the longer daylight and the beautiful scenery around Asanogawa. The location is truly wonderful.The Toyama firefly squid was just in season, and I savored it prepared in three different ways: boiled, grilled, and steamed, each offering a distinct flavor. The other dishes were also exceptional, and together with the nearby Katabori, it seems I will be visiting Kanazawa frequently for a while.【Visit Date】★ May X, 2026, 17:00-19:30 【Reservation】★ Yes 【Number of People】★ 2 【Order Type】★ Omakase 【Dishes / Drinks】★ Ko-sencha (lightly roasted green tea) ★ Fresh green tofu with wild vegetables and sweet shrimp ★ Steamed sushi with nodoguro (blackthroat seaperch) ★ Clear soup with rockfish and spring cabbage ★ Sashimi of akagai (red clam), sayori (halfbeak), and sumiika (squid) ★ Fresh rock oyster ★ Tempura of anglerfish ★ New onion and snap peas ★ Firefly squid: boiled, steamed, and grilled ★ Charcoal-grilled asparagus ★ Water butterbur rolled in shin-dama ★ Cherry salmon rolled with various ingredients ★ Side dishes of bamboo shoots and sardines ★ Miso soup with wild boar meat ★ Nibana (boiled wild vegetables) ★ New onion rice ★ Trout rice ★ Ume dashi chazuke (rice with pickled plum broth) ★ Yomogi mochi (mugwort rice cake) (Drinks) ★ Barley shochu with soda and sudachi 【Total Bill】★ Approximately JPY 42,000 per person (credit card payment) Less