Foodle

Tempura AsanumaInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your likes, follows, and saves of our restaurant.I revisited Tempura Asanuma, a recipient of the Tabelog Award 2026 Silver and recognized as one of the top 100 restaurants. Since opening, it has been incredibly popular and is well-known for being hard to reserve. I always look forward to visiting this place.Here’s what I had on this day, along with some thoughts:Everything was delicious with a crispy coating. Even though it’s still August, I was delighted to find matsutake mushrooms on the menu.‘Hatoshi’ Every time I have this, I truly feel it’s a dish from Asanuma! (laughs)‘Kuruma Ebi’ ‘Kuruma Ebi’ ‘Kisu’ ‘Akana (Higo Murasaki)’ So creamy and delicious.‘Yamagata Prefecture Shiitake’ Thick and juicy shiitake mushrooms.‘Kashima Clam’ The flavor deepens with every bite.‘Water Eggplant and Cucumber with Ume’ ‘Chiba Prefecture Freshly Harvested Corn’ The sweet corn is exquisite.‘Tachiuo with Shiso Roll’ ‘Myoga’ ‘Shin Ika’ ‘Shin Ika Legs’ ‘Aori Ika’ A delightful comparison for squid lovers.‘Matsutake’ I feel so lucky to enjoy this during the season.‘Scallop Tempura’ This is my favorite way to enjoy scallops.‘Botan Ebi’ Perfectly cooked and absolutely delicious.‘Potato’ So sweet and irresistibly tasty.‘Anago’ ‘Shijimi Red Miso Soup’ ‘Shrimp, Lotus Root, and Eggplant Tempura Rice Bowl’ I had a wonderful time and would love to visit again. It was a great meal! Less

About two months ago, I called to check for availability on the weekend and was told there was only one seat available on Monday night.So, I decided to shift my plans for Monday night and enjoy a drink here (August 24, 2026).- Kamakura Kitajima.I usually don’t choose restaurants based on Tabelog reviews, but this time, I saw a video on Instagram from a famous reviewer in Osaka, who I didn’t follow at the time (I followed her right after).Additionally, a male reviewer I’ve been following for a long time, who is well-versed in restaurants across Japan and especially in Kanagawa, had also visited.After checking both reviews, I was intrigued.It took about 10 minutes by bus from Kamakura Station to Nagoe bus stop, and then less than a 5-minute walk to arrive.I had already obtained permission for filming in advance and made sure to sit at the end of the counter (this time at the very front) to avoid causing any inconvenience.The course is only Omakase.Conversely, it’s nice not to have to think too much about it.The meal starts at 6 PM, but it seems the taxi stand at Kamakura Station gets crowded, so many people were running late.Now, what did I drink and eat?I uploaded a nearly 33-minute video on YouTube, so you can check that out (the chef and his apprentices explain the ingredients and cooking methods), or refer to the images I uploaded on Tabelog.One interesting point is that while there are four types of dishes to choose from, you can select all of them and even choose the portion size, which was quite fun. I particularly enjoyed the Tamatsukuri (I ordered all three types in S size).Overall,While the backbone of the meal was sharp and distinct,I had a pleasant and enjoyable time.The customers next to me were wonderful, which I believe contributed to the experience.The second chef mentioned that he will soon be opening a sushi restaurant in the same area, and I left with a seat reserved. Less

Trust this menu, I reminded myself at @drjonesrestaurant , while ordering the chicken to round out a meal at that started with two truly exhilarating small plates (salmon crudo and crab tagliatelle).

Chicken can sometimes be the safe but boring choice at a serious restaurant, and that would have been a come-down.

But there’s no room for a perfunctory dish at this tiny, two-chefs-led, diner-style restaurant.

The chicken was beautifully cooked once again, seared at the edge, juicy, satisfying and not heavy, completed with a clutch of grilled sweet peppers, crispy potatoes and creamy aioli. Remember to BYOB.

This is one from a bunch of top dish picks on my mind now in deep summer — link in my bio has the full read with all of them.

#wherenolaeats #igersneworleans #nolaeats #nolafood #metairie Less

Last night’s KJUN GUKJIP dinner brought together two top chefs to explore the intersection of Korean and Chinese cuisine.

Gukjip translates to “Chinese house,” and for one evening, @kjunnyc became exactly that. Chef @meilin21 created dishes with her own Korean interpretation of Chinese cuisine, while Chef @chefjaejung approached the menu from the opposite direction, giving her dishes a Chinese interpretation.

It was a really fun dinner and a great opportunity to see two talented chefs explore the same idea from different perspectives.

Swipe through for a look at what we had!

#kjun #gukjip #chefjaejung #chefmeilin Less

I absolutely love this Edomae sushi. The carefully prepared appetizers are served in small portions, the rice is firm and slightly sour, this is exactly what I enjoy about the omakase sushi here. It pairs perfectly with sake.The sushi case is filled with items not on the course menu, calling out to be tried. Of course, I’ll order some extra! Just wait for me.● Grilled Eggplant Purée ● Ainanme with Ponzu Soy Sauce ● Bonito ● Simmered Octopus ○ Mackerel Sushi ● Sweet Shrimp ○ Sea Bass with Kinome ○ White Squid ○ Kombu-cured Fish ● Grilled Anago ○ Marinated Red Meat ○ Medium Fatty Tuna ○ Lean Tuna with a Hint of Sweetness ○ Horse Mackerel ○ Kombu-cured Red Snapper ○ Purple Sea Urchin ○ Simmered Scallop ○ Monkfish Liver with Pickled Watermelon Roll ● Tamagoyaki ● Clam Dashi Extras: ○ Striped Mackerel ○ Vinegared Oysters Less

In mid-July, I went out for dinner with a friend.**Vinegared Rice****Appetizers**- Cold Chawanmushi with Molokhia- Meichidai (Sea Bream)- Fig and Whiskey Marinade with Sesame and Almond Sauce- Sea Snail with Green Beans, Mitsuba, Sudachi, Sansho Oil, Grated Daikon, and Ayu Fish Sauce with Sea Snail Liver Sauce Rice- Braised Mackerel Belly**Nigiri Sushi**- Sumi Ika (Cuttlefish)- Aji (Horse Mackerel)- Mako Karei (Flatfish)- Hokkaido Shakotan Peninsula Purple Sea Urchin (Uni) (Only available from June to August, without the use of alum)- Noto Benizuwai Crab (Caught at a depth of 1000 meters, while regular Zuwai Crab is caught at 1-300 meters)- Chutoro (Medium Fatty Tuna)- Kohada (Gizzard Shad)- Shiro Amadai (White Sweetfish) (Warm Sushi)- Kuruma Ebi (Sweet Shrimp)- Otoro (Fatty Tuna)- Akagai (Red Clam)- Akami Zuke (Marinated Lean Tuna)**Fried Kombu and Shrimp Heads**- Clam Soup**Anago (Sea Eel)**- Gourd Roll (Additional)- Isaki (Additional)**Daily Sake Kasu Tamagoyaki (Egg Omelette)**- Homemade Mizu Yokan (Water Jelly) Less

The food was truly exceptional. For the quality of the dishes at that location, the price is unbeatable, making it a place I want to keep visiting. The bocadillo and paella, which are always served, are shockingly delicious. However, this time, the sweetfish was the standout dish. It's a popular spot that's hard to get a reservation at, but if anyone invites you, it's definitely worth making the effort to go. Less