Foodle

To experience Saito is to experience the man himself: the focused baritone, clean-shaven high priest in pressed whites running an eight-seat counter like a private ceremony.

Watching Saito’s hands — how he presses shari three, no more than four times into neta; how the wasabi lands with the same measured dab; how soy is brushed in one economical sweep — is to witness those of a young pianist who had finally become one with Liszt. But Takashi Saito has done this for 22 years at his namesake, and he doesn’t skip a beat as an an increasingly raucous gallery plies him with aged Burgundy, tall highballs, and conversation topics that grow more perverse by the half hour. And still, near the end, he keeps moving with that same rhythm, sending out nigiri in full color so pristine, so virtually flawless that you find yourself recalibrating what perfect is supposed to feel like.

I arrived late to this February reservation and, in the steps approaching the dining room, had a brief, unhelpful vision of my own excommunication.

Which is why my hands trembled through the otsumami — shiro ebi, delicate shirako, karasumi with a richness that made me think of the melting center (and color) of a great quesabirria taco that made me weep in front of an LA taco truck — then into the nigiri, where superlatives apply. I had sayori with shiso; custard-like murasaki uni, sans seaweed (a technical flex); toro whose fat and flesh knit together handsomely; and chewy but yielding ika, rubbed with salt and sudachi, melting slower than you expect, then all at once. The tremors left around the time when someone poured me whiskey. Yes, Saito has every right to excommunicate a tardy guest, but he doesn’t because he’s kind and giving, and so the room loosens around him too.

Saito’s craft is legible in the details, with a near colorless red-vinegar blend that stays neutral rather than bracing; soy painted with restraint so the neta still sings; and shari sturdy enough that it barely holds it together. Still, I left thinking about the end: how it never softened, nor reached for a flourish. A meal for the culinary ages. 🙏 TK-san for paving the way.

📍Saito, Tokyo. 🍽️ Feb ‘26. Less

A reservation at @sendaiokagesan may come with the disclaimers and asides that read like ground rules for entering a celebrity’s hotel suite. It’s not personal. Nor is it unreasonable: if you douse yourself in Santal 33 while I’m knee-deep in the cartilage of a singular Takasaka bird that has given up its life so I can hunt for tertiary notes of char and funk, I’d banish you, too.

But this critic is semi-new to the serious yakitori game, eager to take on the full-bore, nose-to-tail expression of the terrific chicken promised by the chef, Sato Yoshimasa. Having planned a week-long trip to Tokyo around a single reservation at this Shokunin’s nine-seat perch, all I could think about on my two-hour Shinkansen journey there were the dangers that lay ahead: raw chicken and the barrage of smoke that would make my eyes water.

That raw chicken, though: three rosy, semi-translucent fillets, draped like thick handkerchiefs, over a pool of grassy olive oil, tasting (very) alive and sweet, not unlike yellowtail; its fatty liver in another course, almost like foie gras, except it’s both rich and clean; then, soy-cured tenderloin, rolled into temaki.

And the smoke: near-asphyxiation is the point. Good yakitori should wear the battle scars of prized Kishu Binchotan, and on a cold February night, the skewers here looked properly ravaged by the embers’ white-hot temper. The highlights were nearly everything across the 15 or so skewers. Notably uchimomo dakimi (skin-on inner thigh) ringed with char; seseri (neck meat); segimo (back liver); and the pudding-soft, iron-rich liver that made me question all the ones I’ve enjoyed before.

Sometimes the maximalism gets away from them. The tare can feel heavy-handed at times, and while it’s majestic to see dewy fat drip off each skewer like a cold beer on a hot day, this can feel a little recursive after 15 of them. No matter: if the excess is part of the experience, then so is the precision underneath it.

👊 for the Yakitorian sermons, @theone853 ; 👋 to meet you @theprofessionaleater ; 🙏 @mrmeat29 for paving the way.

📍Okagesan, Sendai. 🍽️ Feb ’26. Less

Discover Basuri: A New Indian Culinary Experience in Roswell

Renowned foodie Sean Palini has showered accolades on @basuriroswell, the latest Indian cuisine venture nestled in the Crabapple section of Roswell. Occupying the space once beloved by Peach & the Pork Chop, Basuri is already making waves. Owner Sheetal Thakur, who previously won hearts in Orlando with her restaurant El Vic, brings her expertise to Atlanta. El Vic, named after Thakur's daughters, was celebrated for its Indian fusion offerings, receiving high praise from Yelp and being lauded as “magnificent” by Orlando Magazine.

Authentic or Fusion? You Decide
Basuri's website emphasizes "authentic" Indian cuisine, but what does authentic truly mean? While I can't claim to be the ultimate judge of authenticity, I can share my experiences. For instance, the seafood bisque, spiced with green chilis, was a delightful surprise—though I mistakenly thought I detected saffron. The bisque was rich with shellfish, making it a fulfilling dish.

A Fusion of Flavors
Another standout was the rava pomfret, which delivered a delectable breading. Its flavors seemed to cater well to American palates. While others may debate its authenticity, I found it to be genuinely promising.

An Elevated Dining Atmosphere
Basuri offers a more refined dining experience compared to typical Indian restaurants. While its chandeliers may not match the grandeur of Yalda or Rumi’s, the ambiance certainly parallels that of the named high-end Persian eateries.

Is Basuri Worth the Splurge?
For those seeking affordable Indian cuisine, AFA in East Cobb remains a go-to for no-frills dining. Basuri, however, offers a night-out, date-worthy experience. I enjoyed my visit and left eager to return.

Have you tried Basuri? What are your thoughts on its blend of authenticity and fusion? Share your experiences and join the conversation!

#AtlantaGrubber #BasuriRoswell #IndianCuisine #FoodieFinds #RoswellEats Less

Discover Crave Kitchen & Bistro: A Culinary Journey

Good first bite @cravekitchenatl. This Turkish/Mediterranean/Euro fusion-inspired eatery offers a delightful experience for those seeking something different.

A Flavorful Start
My adventure began with the hummus. Though I typically prefer the silkier Lebanese, Israeli, and Palestinian variations, the thicker, rustic version here was surprisingly enjoyable. Paired with house-made pita chips, it offered a distinct texture and flavor that some may prefer as a hearty side. What’s your favorite style of hummus?

Savor the Lamb Shish Kebab
The lamb shish kebab was a highlight of the meal. It was tender and seasoned just enough to enhance, not overshadow, the high-quality meat.

Insightful Service
Server, Annette, was personable and enthusiastic, sharing insights about the owner’s background. With several restaurants on military bases under his belt, his worldly culinary experiences have clearly influenced the menu.

Menu Updates
While exploring the menu, note that Crave Kitchen & Bistro’s offerings are evolving. Although pizza is still listed online, it's no longer available. Instead, look forward to fresh salmon and shrimp dishes coming soon. Pasta lovers hopefully will enjoy their house-made pesto, Italian, and Alfredo sauces. I plan on trying.

A Promising Experience
Overall, it was an impressive debut meal. I'm keen on exploring their Italian-inspired offerings next time. How about you? What would you try first at Crave Kitchen & Bistro?

Have you visited Crave Kitchen & Bistro? What was your experience like? Let's chat in the comments below.

#CraveKitchen #AtlantaEats #MediterraneanFusion #FoodieFinds #AtlantaGrubber Less

{S}table in Dunwoody: DASH Hospitality does it again

Big fans of #Funwoody and David Abes, so expectations were high for @stabledunwoody Verdict: It delivers.

What we ate:
• Southern Lazy Susan: Get this. Smoked duck steals the show. The pimento cheese + Vidalia onion dips are smooth, silky, refined — a nice break from the usual chunky stuff. Local Gouda? Holds its own.
• Twin Roasted Quail: 90s throwback done right. Juicy, generous portion, and that cornbread dressing is smooth as butter.
• Fried Yardbird: Table & Main is still king, but {S}table’s boneless breast might be the best in that category in town. Zero dryness.
• Salmon: Mom-approved. Simple, clean, well-executed.

The take: Polished, consistent, and a strong addition to downtown Dunwoody.
Real question: How does {S}table stack up to other area spots for you
#AtlantaEats #DunwoodyDining #Funwoody #DASHHospitality #SouthernFood #ATLFoodScene #PimentoCheese #FriedChicken #AtlantaRestaurants Less

Discovering Minhwa Spirits: A Must-Visit Spot in Doraville

For those of you on the hunt for culinary delights in the Atlanta area, @minhwaspirits in Doraville is a gem that deserves a spot in your regular rotation. Nestled just barely outside the Perimeter, this spot offers a unique blend of country charm within the city limits.

A Chicken Sandwich Sensation
The highlight of my visit was undoubtedly the KFC crispy thigh sandwich. Paired perfectly with house-made pickles and a spicy mayo, this sandwich has claimed its rightful place in my personal "Fab 4" chicken sandwiches list. If you're a fan of a good chicken sandwich, this is an experience you can't miss.

The Fab 4 Line-up
For those curious about the other contenders in my top chicken sandwich list, they include:
Java Saga in Chamblee
No Idea Burger in Norcross
Karachi Broast in Roswell

To Fry or Not to Fry?
While the fries at Minwah Spirits are fine, I found myself leaning towards skipping them on my next visit in favor of exploring more from their a la carte menu. There’s something about keeping room for more adventurous choices that speaks to my foodie heart.

What’s Next on the Menu?
With so many options to explore at Minhwa Spirits, I'm curious: what do you recommend trying next? Whether it's a hidden gem or a crowd favorite, let me know your suggestions!

Join the conversation on our Atlanta Grubber group and share your thoughts. Let's uncover the best of what Minhwa Spirits and other local spots have to offer! #MinwahSpirits #AtlantaEats #FoodiesUnite #ChickenSandwichLovers #DoravilleDining Less