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【Restaurant】Sazenka【Location】Tokyo / Hiroo Station【Order】◇Omakase Course ◇Xihu Huahua ◇Shaozui Dazha ◇Wuliang Xiangyu ◇Mizhi Chashao ◇Yingtao Rouyuan ◇Suantanger Haizhe ◇Jizhi Wonton Soup ◇Steamed Hokki Clam ◇Spicy Chicken Wings ◇Bajiao Tomato (not listed on the menu) ◇Hongshao Paichi ◇Today's Seasonal Vegetables ◇Yunbai Roupian ◇Mapo Tofu (additional) ◇Qingtang Noodles (not listed on the menu) ◇Kaffir Lime Sorbet (not listed on the menu) ◇Almond Tofu (not listed on the menu) ◇Bai Dango (not listed on the menu) 【Notes】This renowned Chinese restaurant is just a short walk from Hiroo Station. It has a Tabelog Gold rating and is a Michelin three-star establishment. Reservations can be quite difficult to secure, but I was fortunate enough to book a table this time. I had been looking forward to this day since I made the reservation.◇Xihu Huahua These are xiaolongbao (soup dumplings) filled with zucchini. They are served hot, but at a perfect temperature that is easy to eat.◇Shaozui Dazha These are botan shrimp marinated in Shaoxing wine. The gentle aroma of the wine complements the rich sweetness of the shrimp, with a hint of yuzu for an accent.◇Wuliang Xiangyu The sweetfish seems to swim in the river. It is served with a sauce made from watermelon juice and red shiso vinegar.◇Mizhi Chashao This is Sazenka's char siu (barbecued pork). Juicy and flavorful char siu, served with soybeans, bitter melon, and maca.◇Yingtao Rouyuan This is a bite-sized sweet and sour pork wrapped in cherry. It's interesting to see fruit wrapped in sweet and sour pork, though the cherry aroma is subtle.◇Suantanger Haizhe This dish features jellyfish and sudachi (a type of citrus).◇Jizhi Wonton Soup A soup made with pheasant and watercress wontons.◇Steamed Hokki Clam Steamed hokki clams served with XO sauce and vermicelli. The clams are tender and flavorful.◇Spicy Chicken Wings These fried wings are filled with crab meat. It's quite an interesting combination.◇Bajiao Tomato This dish features star anise and tomato. As soon as you bite into it, the tomato juice bursts in your mouth. I've never had a tomato dish like this before. It looks simple, yet it surprises you. Impressive!◇Hongshao Paichi This is a braised shark fin dish made with blue shark. The shark fin is enveloped in a rich broth, both flavorful and with a luxurious texture. It's rare to find something this sticky and rich. It clings to your mouth in a delightful way.◇Shark Fin Rice After a conversation about how shark fin soup would pair well with rice, the rice was served. Just as the restaurant intended.◇Today's Seasonal Vegetables This dish features white asparagus shaved with Jinhua ham.◇Yunbai Roupian This is Sazenka's version of the pork belly dish. I had been wanting to try this specific dish. Eggplant and pork—this is bound to be delicious.◇Mapo Tofu This is the additional mapo tofu, which has a nice level of spiciness.◇Qingtang Noodles These noodles are made with chicken broth and hairy crab XO sauce. They are light and refreshing.◇Kaffir Lime Sorbet This is essentially a green curry sorbet. Delicious!◇Almond Tofu This almond tofu allows you to enjoy both warm and cold textures. This difference is something to experience at Sazenka.◇Bai Dango with Coconut Powder This dessert ends on a gentle sweet note.Overall, it was a delightful time enjoying Chinese cuisine. Thank you! Less

Recommended bowl: Chicken soup

Another highly ranked shop specializing in torisoba, aka chicken-based shoyu ramen. The clear soup is made from kombu, three kinds of chicken and three kinds of dried fish, including saba-bushi (mackerel), muro-bushi (horse mackerel) and katakuchi iwashi (sardines). The shoyu tare contains four varieties of shoyu. Topped with both chicken and pork chashu, ajitama. Noodles by Mikawaya Seimen. Run by master Miyamoto-san, who trained at the shop Shinasobaya for 23 years. Open since 2018. Less

The course was incredibly rich and extravagant, featuring caviar, additive-free sea urchin, hairy crab, abalone, and Chateaubriand.Throughout the meal, the dishes were well-seasoned, showcasing a robust style that incorporated elements of French and Italian cuisine. The asparagus was paired with almonds, creating a dish that highlighted its savory flavor. The Nodoguro (blackthroat seaperch) was rich in fat and melted in the mouth, perfectly complemented by a puree of new onions. Overall, the bold flavors directly showcased the luxury of the ingredients.The highlights were undoubtedly the main dish, "Kuroge Wagyu Chateaubriand," and the dessert, "Kinoshita Cheesecake." The Chateaubriand was exceptional in quality, allowing me to fully appreciate the potential and deliciousness of Wagyu beef. The cheesecake, which I had heard so much about, had a perfect balance of creaminess and cheese richness, making it truly outstanding. I felt that completing the course was worth it just to enjoy this cake.The pairings were absolutely delightful!!I left feeling both satisfied and fulfilled. It was a great meal! Less

Another great Santarpizza @santarpiagiovanni 🍕 #mostofitaly

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#sustainability #sustainablefood #organicfood #luxurytravel #florence #foodtravel #foodie #foodies #naturalfood #pizza #farmtotable #naturalwine #finedining #italytour #italianfood Less

Sushi AraiInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for checking this out. I would appreciate your likes, follows, and saving this restaurant.I revisited "Sushi Arai," a recipient of the Tabelog Award 2026 GOLD and recognized as one of the top 100 restaurants. I always look forward to dining here.Given its location in Ginza, the restaurant has a refined atmosphere. Yet, it also exudes a warm, homey vibe that makes it very comfortable to spend time in.On this visit, Chef Arai's lively conversation kept us laughing throughout (laughs).Here’s what I had that day, along with some thoughts:- "Simmered Hon Mitsuba and Aburaage with White Sesame" A comforting and delicious dish.- "Mako Sole"- "Aichi Prefecture, Tori Clam"- "Boiled Octopus from Sagami Bay, Tokyo" Simply boiled octopus is exquisite.- "Wakame, Green Onion, and Myoga"- "Half-Raw Aburi Bachi Ko" Addictive deliciousness.- "Ankimo with Pickled Watermelon and Wasabi" The sweet pickles pair perfectly.- "Iwashi Whale Tail Meat" Tender and delightful.- "Grilled Shiro Amadai with Sudachi and Grated Daikon"- "Crab Marinated in Japanese Sake" This is what we call Kanjang Gejang. I couldn’t stop devouring it (laughs).Next are the nigiri:- "Aomori Prefecture, Shiriro, Tuna, Chutoro"- "Aomori Prefecture, Shiriro, Tuna, Chutoro"- "Kohada"- "Chiba Prefecture, Takeoka, Kisu with Kombu"- "Sumi Ika"- "Mie Prefecture, Aoyagi" I casually love Aoyagi. The crunchy texture is delightful.- "Kuruma Ebi"- "Kuruma Ebi Head"- "Aji"- "Aomori Prefecture, Shiriro, Tuna, Akami"- "Aomori Prefecture, Shiriro, Tuna, Otoro"- "Shijimi Clam Dashi Soup"- "Daisen Purple Sea Urchin"- "Anago"- "Dry Gourd Roll"- "Kappa Maki"- "Tamago"I had a wonderful time and would love to visit again. It was a great meal! Less

At the renowned Sushi Saitou, I had the pleasure of dining in a private room with Chef Hiroshi, who is sure to be a leading figure in the sushi industry. The dishes and sushi were, of course, top-notch, but it was Chef Hiroshi's thoughtful hospitality that truly stood out. Sushi crafted by someone like him is guaranteed to be delicious. I will definitely return! Less

Snapper collars grabbed the win
at the @sail250neworleans seafood cookoff.

New Orleans chefs were paired up with sailors serving on their nations’ tall ships.

I was part of a panel of judges (military and civilian) with the tall task of picking the best.

Chef Wiley of @delacroixrestaurant and culinary specialist Cecilia of @uscg vessel @barqueeagle worked together on those snapper colors with crawfish butter for the win.

Second place: Chef @chefdeelavigne worked with another Coast Guard specialist on “gumbo salad” and it was tasty surprise

Third place: chef Aom of @goodcatchnola worked with a chef from Peru’s vessel for a ceviche / Thai soup pairing

Fantastic day in New Orleans all around

#wherenolaeats #igersneworleans #nolaeats #nolafood #tallships Less

The dishes were outstanding, and the wine pairing was thoughtfully curated, providing excellent flavors and service.I visited from Tokyo this time, but I believe it's worth the 1.5-hour drive from Toyama City to dine here.The only downside might be the combination of the dishes and wine; the tap water had a slight chlorine smell, which was disappointing. Less