Foodle

Experience @aromataandreugenestra ✨

- Seabass & Tomatoes -
- Prawns & Almonds -
- Squid & Black Pork -
- Red Mullet & Spinach Pil Pil -
- Partridge & Snails -
- Black Pork & Asteraceae -
- Pear & Brossat Cheese -
- Basil & Yogurt -

Created by @andreugenestra @edgarrs1 & nicely paired by @gioscarasomm 🥂 Less

Today, I went to aca for lunch! To my surprise, today's paella featured hairy crab! It was incredibly rich and delicious. The rice soaked up the seafood broth perfectly, making it a delightful experience until the very last bite. Additionally, the steak was tender and packed with flavor! I left feeling very satisfied, even though it was just lunch. The atmosphere inside the restaurant was calm and serene, making it the perfect spot for a slightly indulgent lunch. I definitely want to come back! Less

An amazing content, will love to come back and read more. Keep up
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In conclusion, Onjaku is an exceptionally outstanding restaurant that combines exquisite taste, wonderful seafood selection, and delicate culinary skills!Thanks to the rich blessings of Suruga Bay and the exceptional expertise of Maeda Fish Shop in selecting and preparing fish, you can enjoy top-quality ingredients here that are hard to find elsewhere. The freshness and flavor of the flat horse mackerel, red snapper, black sea bream, stone bream, swordfish, and warty sea bream were all outstanding!Moreover, the chef's delicate cooking enhances the umami of the ingredients to the fullest. The squid, grilled slowly over charcoal, had an astonishingly unique texture, and the subtly seasoned, fragrant broth left a long-lasting aftertaste. The cooking of the red snapper was perfect, with a crispy, fragrant skin that concentrated the deliciousness of the flesh. The white sesame rice was not heavy at all; the nutty aroma of sesame filled my mouth, and I could truly appreciate the wonderful texture and sweetness of the rice itself. The vegetables were surprisingly excellent as well, with the grilled turnip being incredibly sweet and juicy, and the tomatoes bursting with rich sweetness.The most shocking dish was the fish paste wrapped with leaf ginger and squid legs. The ginger had no spiciness, leaving only a refreshing aroma, while the squid legs added a delightful crunch and subtle umami. Combined with the mellow fragrance of the fish paste, this dish was a truly artistic creation with a complex and layered texture and flavor.Throughout the meal, I was genuinely impressed by the chef's rare talent and passion for cooking. This was one of the top dining experiences I've had across Japan, and I will undoubtedly want to visit again! Less

おばちゃんとこ
千林
もはや千林で知らぬ人なしの地元民愛され中華店
今回も私の中でニコイチ安定の炒飯と焼売を注文
大好きな濃いめの炒飯はガツガツイケる正に飲み物
焼売は大ぶり軟骨のコリコリ食感がアクセント
酸味効いたもやしに辛子と醤油を豪快に混ぜる
ランチで来たのにお酒欲しくなるこれだけでアテ
麻婆豆腐も山椒効き欲しい辛さチャージに大満足
仕事の合間と思えない程満たされる至福の昼休憩
いつ足を運んでも期待を裏切らない盤石の味
また食べたいを裏切らない大好きなお店
おばちゃん不在何作っても旨顔な男性が切り盛り
20290516
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👲本日のメニュー👲
・炒飯(並)スープ付き790円
・焼売(3個)450円
・麻婆豆腐定食1.200円
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@obachantoko_2024.2.3
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おばちゃんとこ
大阪市旭区千林2-13-2
📞06-6167-7580
営業時間
火、水、金
ランチ10:30～15:00
ディナー 17:00～21:00
土曜 10:30～20:00
日曜、祝日 10:30～17:00
定休日 木曜日 Less

Visited in May 2026.I feel that Ao is very particular about every element that makes up the flavor of their dishes (ingredients, preparation, cooking, knife skills, etc.).Of course, I believe all restaurants strive for this, but I think Minemura-san is operating on a different level.During this visit, Minemura-san mentioned (though the nuance might be slightly different), "I want to provide dishes that have been crafted thousands of times. I don't intend to change the basics."It's not just about making the dishes thousands of times; it's the seriousness with which he approaches each preparation that leads to the incredible quality we experience today.While the red shrimp and bisque are said to be the specialties, personally, I think everything on the menu is a specialty.I am very much looking forward to my next visit. Less

Recommended bowl: Homemade feeling

Run by master Hayashi-san with help from his wife, the shoyu based soup served at Moriya is made from whole chickens, and all organic vegetable toppings. No MSG. There are two types of house-made noodles to choose from, thin (hosomen) and medium-thick (chūbutomen). The hosomen are made with four kinds of wheat from Hokkaido; the chūbutomen contain 100% Haruyutaka brand flour (also from Hokkaido). This shop was previously located in Higashi-Tōtsuka, moving to the current location in 2014. Less

I was invited by a regular customer.I was surprised to see boxes of Selos and Dom Pérignon in the luggage storage area.If you don't mind the price, they have an impressive selection of top-quality wines. The pairing options are amazing, but personally, I would love to enjoy them a la carte.The sushi rice was firm, seasoned with red vinegar and salt, with just a touch more vinegar than usual.The way it melts in your mouth is just right.The highlight was the famous tuna tasting with three varieties: akami, chutoro, and otoro from Yamakou. The temperature of the rice was well thought out, and you can really tell they use a pin to serve it. Personally, I preferred it over Ryujirou.The marination of the kohada and the tenderness of the anago were also impressive.The staff were all cheerful, and you can feel the heart, energy, and smiles that embody the Saitou spirit.Since the prices are on the higher side, I can't go too often, but I think I'll try the lunch at the Azabudai Hills branch next time. Less

Sushi IkkouInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your "likes," "follows," and "saving the restaurant".I revisited Sushi Ikkou, a recipient of the Tabelog Award 2026 Gold and one of the top 100 restaurants. I always look forward to visiting this place.On this day, we enjoyed a lively conversation with Chef Kudo, making for a delightful gathering. The sushi was delicious and fun, so I have no complaints (laughs).The keyword for the day was "right lane and shako"—I doubt anyone who hasn't been would understand that...Here’s the menu we enjoyed, along with some thoughts:- **Sea Bream** Tender and juicy.- **Mirugai (Giant Clam)** Its unique texture is the source of its deliciousness.- **Kinki Shabu-Shabu** - **Spear Squid stuffed with Sea Urchin** - **Bachiko (Sea Urchin)** Lightly grilled half-raw bachiko.- **Squid Nigiri** - **Spring Child (Shirauo)** Very soft with a smooth mouthfeel.- **Sayori (Halfbeak)** Its crisp texture enhances the overall flavor.- **Iwashi (Sardine)** Perfectly cured and rich in flavor—simply exquisite.- **Chutoro (Medium Fatty Tuna)** Delicate and smooth.- **Otoro (Fatty Tuna)** Even softer and fluffier as it’s been flaked.- **Noto Bafun Uni Gunkan Maki** The perfect pairing of seaweed and sea urchin.- **Nodoguro Don (Blackthroat Sea Perch Rice Bowl)** The overflowing fat mixes beautifully with the rice and wasabi.- **Kohada (Gizzard Shad)** Perfectly cured.- **Signature Shako (Mantis Shrimp)** A May specialty. The roe acts like a sauce, enhancing the flavor.- **Sumi Ika (Grilled Squid)** Tender and crispy.- **Anago (Sea Eel)** Enjoy the natural flavor of anago with salt.- **Tamago (Egg)** Delicately sweet and fluffy.- **Noto Tori-gai (Cockle)** Grilled slightly with the liver and then nigiri.- **Signature Shako (Mantis Shrimp)** A May specialty. The roe acts like a sauce, enhancing the flavor.- **Kanpyo Maki (Dried Gourd Roll)** The crunchy texture of kanpyo is irresistibly delicious.I had a wonderful time and would love to visit again. It was a great meal! Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Gold Award 2026 Tabelog Sushi TOKYO Top 100 Restaurants 2025 ◆Crowd Level◆ Difficult to make reservations ◆Parking◆ None ◆Duration of Stay◆ Approximately 2.5 hours ◆Cuisine◆ Dinner Course ◆Comment◆ Sushi Ikkou, which relocated from Hokkaido, has been a place I’ve long wanted to visit, and I finally made it here. I am truly grateful to the person who invited me.I was able to enjoy the seasonal specialty, the sweet shrimp. The sushi here was exceptional. Not only the sweet shrimp but the quality of the fish was outstanding. The sardines and the bonito were on another level.This was the best selection of fish I’ve ever had. It’s not easy to visit, but I definitely want to come back.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within each cuisine category. • Points may be added or deducted based on cost performance, service, and ambiance. • Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire facility. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝I appreciate all your "likes," "follows," and "saving the restaurant". Thank you for reading until the end. I hope this helps you in choosing a restaurant. Less