Foodle

Back to the category of "great sushi restaurants in Tokyo you can actually book": Sushi Suzuki. Suzuki-san has been running his own shop in Ginza for more than a decade now, but his training at Sushi Aoki in the same neighborhood are as strong bona fides as anyone can get. The sushi is large sized and the rice is strongly seasoned with a much higher proportion of akazu than many other contemporaries. Ingredient quality is high and occasionally, exceptional.
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Suzuki-san's bozushi is one of the best "edomae" versions to be found anywhere. There is stunning visual, textual and flavor contrast between the sour rice, rich saba, lightly torched skin, and sweet shiroita konbu. While a few high end sushiya (most notably, Sushi Saito) have incorporated bozushi into their course, Suzuki-san's might be my favorite in Tokyo. Less

Another sushiya in Tokyo where you can actually make a reservation: Ichikawa. Ichikawa-san is one of the first Araki disciples to branch off with his own shop, and the meal is actually pretty similar to Araki-san's. Now that Araki-san is back in Tokyo, it's definitely a more accessible alternative - and with a Tabelog Bronze award and ranking above 4, it's an obvious attraction for foodies seeking confirmation bias in internet scores. Predictably, the nigiri portion of the meal is nearly half tuna, with a few Araki-style "double drop" nigiri sequences. Ichikawa-san seems to favor oil and fat-rich tuna, so if decadence is your speed, this will probably become a fast favorite. Less

🍱𝗔𝗻 𝗜𝗻𝘁𝗶𝗺𝗮𝘁𝗲 𝗦𝗲𝗮𝘀𝗼𝗻𝗮𝗹 𝗖𝗼𝘂𝗻𝘁𝗲𝗿 𝗶𝗻 𝗡𝗮𝗸𝗮𝗺𝗲𝗴𝘂𝗿𝗼
🌸素材の本質を映し出す、凛とした日本料理
…𝘥𝘦𝘵𝘢𝘪𝘭𝘴 𝘣𝘦𝘭𝘰𝘸 · 詳細は⤵︎

✼••┈┈┈┈┈┈┈ 𝗘𝗡𝗚𝗟𝗜𝗦𝗛 ┈┈┈┈┈┈┈┈•✼

Hidden near Nakameguro, “𝗛𝗶𝗴𝗮𝘀𝗵𝗶𝘆𝗮𝗺𝗮 𝗠𝘂𝗸𝘂” is an intimate eight-seat counter where every detail feels intentional🪄 After opening in July 2023, the restaurant quickly earned its first @michelinguide star just over a year later🌟

What makes Chef 𝘔𝘪𝘴𝘩𝘪𝘮𝘢 𝘛𝘢𝘵𝘴𝘶𝘬𝘪’s story especially fascinating is that he originally worked in mechanical design before changing paths in his mid-twenties to pursue Japanese cuisine - a background that perhaps explains the precision, balance, and quiet discipline reflected in every dish⚙️

The name “𝗠𝘂𝗸𝘂” refers to something pure, unadorned, and untouched - a philosophy that quietly flows through every aspect of the experience🍃 From the minimalist interiors to the restrained plating, the focus here is never excess, but rather bringing out the true character of each ingredient🌸

✼••┈┈┈┈┈┈┈ 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 ┈┈┈┈┈┈┈••✼

中目黒にひっそりと佇む、カウンター8席のみの日本料理店「東山無垢」🍶 無駄を削ぎ落とした静謐な空間でいただくのは、信頼する生産者から仕入れた素材の魅力を丁寧に引き出した季節のコース☘️

店主の三島立己氏は、もともと機械設計に携わっていたという異色の経歴の持ち主🛠️ その経験を思わせるような緻密さや、美しいバランス感覚が、お料理や空間づくりの随所に息づいていました🎐

伝統を大切にしながらも、細部まで行き届いた所作に現代的な感性が織り込まれていて、一皿ごとに素材と真摯に向き合う静かな力強さを感じました✨ また季節を変えて伺いたい一軒です🌻

【5月のコース】
①, ② 🍣大間の鮪のおはぎ
③, ④ 🐟稚鮎の揚げ出し
⑤ 🦀北海道産毛蟹・ホワイトアスパラガス
⑥ 🐟アイナメのお椀
⑦ 🐚金目鯛・赤貝
⑧ 🐟北海道産トキシラズの照り焼き
⑨ 🐢鼈の炭火焼き
⑩ 🍚岐阜県産龍の瞳
⑪ 🍛カレーうどん
⑫ 🍈マスクメロン・フロマージュブラン

【2月のコース】
⑬ 🐚島根県産の黒鮑
⑭ 🧅淡路島産玉ねぎ
⑮ 🐟山口県産メジマグロ
⑯ 🐡焼き河豚・白子
⑰ 🦀松葉蟹の真薯
⑱ 🐟マナガツオの西京焼き
⑲ 🍀蕗の土鍋ご飯
⑳ 🍓あまりん

✼••┈┈┈┈┈┈ 𝗜𝗡𝗙𝗢𝗥𝗠𝗔𝗧𝗜𝗢𝗡 ┈┈┈┈┈┈••✼

📍┆𝗛𝗶𝗴𝗮𝘀𝗵𝗶𝘆𝗮𝗺𝗮 𝗠𝘂𝗸𝘂 · 東山無垢
🗼┆Nakameguro · 中目黒
👩🏻‍🍳┆Japanese · 日本料理
🏷┆@higashiyamamuku #東山無垢
💰┆Omakase Course · おまかせコース (¥25,300)
🚉┆Nakameguro · 中目黒駅 (West Exit)🚶🏽‍♀️11min
👣┆Smart Casual · スマートカジュアル
📅┆Book via @omakasejapan · 予約困難
✍️┆Food: 𝖤𝗑𝖼𝖾𝗉𝗍𝗂𝗈𝗇𝖺𝗅 · Vibe: 𝖤𝗅𝖾𝗀𝖺𝗇𝗍 · Price ¥¥¥

✼••┈┈┈┈┈┈┈ 𝗛𝗔𝗦𝗛𝗧𝗔𝗚𝗦 ┈┈┈┈┈┈┈••✼

#tokyohalfie_nakameguro #tokyohalfie_中目黒 #中目黒グルメ #東山グルメ Less

A casual offshoot of the hard-to-book Tacubo in Daikanyama, @tacubo_shirokanedai offers the same wood-fired Italian cuisine but in an à la carte format. Entering the restaurant is a dramatic affair where a long stairway leads to a rustic cave-like dining room. Guests sit along one long communal table with an impressive wine cellar on one side and the open kitchen on the other. The menu is pretty extensive with a dozen appetizers, 20 pastas and 6 mains to choose from. The dishes are meant to be shared between two people and you can ask them to be split ahead of time. The must-try is the signature chilled pasta with caviar but all of the dishes we tried were delicious and well executed. Don’t miss the extensive wine selection here - available by the glass or bottle.

What we tried:

Yamayuki Tuna Tartare on Wood-Fired Bruschetta

Roasted Shiitake Mushroom from Fukuda Farm with Gorgonzola

Conger Eel Fritto with Celeriac and Lardo

Braised Wagyu Beef Offal with Tuscan Kale in Tomato Sauce and Pecorino

Chilled Pasta with Oscietra Caviar and Smoked Scampi

Ragu of Squid Ink

Crepe with Vanilla Ice Cream and Japanese Native Honey from Ehime

Canele
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Tacubo Shirokanedai
Tokyo, Japan
#supermelJapan #supermelTokyo Less

A #notsushi post, but it's about tuna (kind of).
One of best places to casually eat seasonal seafood is an izakaya. Even mid-level ones will have seasonal sashimi on the menu, and there may even be some surprises. These pictures are from Kane Masu near Kachidoki, which opens mid-afternoon and closes before 8pm. I guess their business is mostly focused on catching commuters before they grab the train home. Which kind of makes sense, since this area is pretty dead at night.
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These pictures are from a visit a few years ago, where both tuna head meat (noten) and rib scraps (nakaochi) were on the menu. Both uncommon cuts for sushi, but super tender and delicious. Served rustically, almost in a pile, with a chunk of wasabi. These were two of about 6 or 7 dishes that night, which included nikomi (beef stew with tendon). Many izakaya will have a pot of nikomi cooking away all day, and it's usually the "specialty" which means you should order a least a serving to try. It's like tasting the character of the shop.
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Years ago, Kane Masu became famous for serving raw wagyu "maki" stuffed with uni and that became a sort of insta-hype item, but it seems it is no longer on the menu anymore. Not that you'd be able to tell, as the menu is illegible even to some Japanese-speakers. I could probably make 5 or 6 more posts on this place, but this account isn't @izakayaaddict so I'll just say that this is definitely a spot worth visiting. Less

さすが @sugitakakigara!

Simply the best. Always grateful whenever I get to dine here.

Our omakase:

[OTSUMAMI]
Mirugai & Hirame
Iwashi Maki
Anago Chawanmushi
Ankimo
Kasunoko
Hotaru Ika
Tachiuo
Geso

[NIGIRI]
Kohada
Madai
Shiro Amadai
Sawara
Torigai
Chutoro Chiaigishi
Aji
Otoro
Akagai
Kuruma Ebi
Bafun Uni
Anago
Tamago
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Nihonbashi Kakigaracho Sugita 日本橋蛎殻町すぎた
Tokyo, Japan
#supermelJapan #supermelTokyo Less