Foodle

🇯🇵 Sushi Meino 🇯🇵
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3️⃣ pillars of Sushi Meino’s Culinary Philosophy
鮨 めい乃的三大料理哲學
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1️⃣ Traditional Edomae techniques + subtle innovation

The core is classic Edomae-style nigiri and preparations, but with creative touches drawn from her French training and sommelier background. Appetizers/small plates often feature unexpected pairings (herbs, spices, French-inspired elements like terrines or spring rolls with tuna and herbs). Nigiri stays more restrained, focusing on purity. She prefers fresh fish over heavy aging for vibrant, pure flavors.

2️⃣Wine (and sake) as an integral partner
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As a certified sommelier who trained in Burgundy, she places strong emphasis on pairings—especially Burgundy and Champagne that match the subtlety and seasonality of the sushi. The wine list and glassware are carefully curated to enhance the meal.

3️⃣Light, balanced, and aroma-focused seasoning
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Mei San prioritizes aroma and keeps seasoning light and balanced so the natural flavors of seasonal seafood shine through. The rice (shari) is subtle and airy (often closer to body temperature), paired delicately with the toppings (neta). The result is elegant, refreshing, and light rather than heavy—leaving diners satisfied without heaviness.
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1️⃣傳統江戶前技法 + 細膩創新
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核心是經典的江戶前風格握壽司與料理手法，同時融入她在法國受訓以及侍酒師背景所帶來的創意元素。前菜與小碟經常出現意想不到的搭配（香草、香料，以及法式靈感的元素，例如凍派或以鮪魚搭配香草的春捲）。握壽司則更為克制，著重純粹。她偏好使用新鮮魚料，而非過度熟成，以呈現明亮、純粹的風味。
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2️⃣葡萄酒（與清酒）是不可或缺的夥伴
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作為曾在勃艮第受訓的認證侍酒師，她非常重視搭配——特別是能呼應壽司細膩感與季節性的勃艮第與香檳。酒單與杯具皆經過精心挑選，以提升整體用餐體驗。
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3️⃣輕盈、平衡、以香氣為重的調味
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綿衣大將重視香氣，並保持調味輕盈且平衡，讓季節海鮮的天然風味得以展現。醋飯（shari）細緻輕盈（通常接近體溫），與壽司料（neta）溫柔搭配。
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🏢: THE V-CITY Azabujuban PLACE 6F, 1-6-3 Azabujuban , Minato-ku, Tokyo
⚖️: 50,000 yen
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#omakase#sushi#tokyo#roppongi#japanesefood Less

🥈Tabelog 4.41 🥈

Two tips you should know before visiting Yamazaki
⁡
1) Taisho Yamazaki San is not only the chef but also a certified sommelier with a genuine passion for wine. Be sure to ask for his recommendations - he often offers a daily special available off the main list, along with beautifully aged bottles kept in excellent condition and a thoughtful selection of rare Japanese wines. Guests are welcome to share a budget, and he will thoughtfully pair wines (and sake) with the omakase, creating a seamless dialogue between the clear, ingredient-driven cuisine and the glass.
⁡
2) Yamazaki opened its first overseas branch in Taipei’s Xinyi District in May this year. The kitchen is led by Chef Jeff, who trained under Yamazaki and carries forward the same philosophy of clarity, precision, and essential flavour. I have had the pleasure of tasting his cooking twice — once at the original Yamazaki and once at Sushi Hashimoto — and both experiences were outstanding. Signature touches such as the charcoal-grilled softshell turtle and the fleeting fresh gelati remain true to the Tokyo original. Highly recommended!

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💵 Budget: 50,000 yen
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#omakase#kappo#kaiseki#roppongi#tokyo Less

東京市中心，竟然藏著一間森林裡的法式餐廳🌿

🔖記得收藏這篇貼文，並透過我們主頁的連結預約！

這間 日比谷パレス（Hibiya Palace） 就位在日比谷公園內，從銀座、有樂町過來只要幾分鐘，卻能一邊欣賞窗外綠意，一邊享受慢下來的午餐時光。

這次預約的是午餐 Menu degustation，從季節料理、法式濃湯，到佐渡島鮭魚主菜，每一道都結合法式手法與日本當季食材。

如果東京旅行想找一間 / Looking for a spot that is:
☑️ 有特色的餐廳 (Unique & charming)
☑️ 適合約會、紀念日 (Perfect for dates & anniversaries)
☑️ 具多語言服務：中文/英文/法文 (Multilingual service: CN/EN/FR)
☑️ 不只是吃飯，而是一段體驗 (More than a meal, an experience)

這間餐廳很推薦先收藏起來✨

📍日比谷パレス（Hibiya Palace） @hibiyapalace
🚃 霞關站 (Kasumigaseki Sta.) 步行約 2 分鐘 / 2-min walk from Kasumigaseki Sta.

#東京美食 #東京餐廳 #東京旅行 #日本旅遊 #tokyogourmet #tokyotravel Less

A Hidden Gem for Warm Sake and Seasonal Washoku in Shimbashi

🔖Save this post and book through the link in our bio!

Tucked away from the busy streets of Shimbashi, Shutei Hokura offers a peaceful and sophisticated retreat for authentic Japanese cuisine.

Signature dishes include the traditional Negima Nabe (a classic tuna and Japanese leek hot pot), beautifully plated seasonal sashimi, and savory meat dishes. Each dish is carefully seasoned to bring out the natural umami of the ingredients.

To elevate your dining experience, pair your meal with their extensive selection of sake—especially the warm sake, which is a true highlight here.

With elegant counter seating and fully private rooms, it is the perfect setting for a quiet solo dinner, a romantic date, or a special anniversary celebration in Tokyo.

Shutei Hokura @shutei.hokura
📍Urban Shimbashi Bldg. B1F, 4-5-1 Shimbashi, Minato-ku, Tokyo
🚃About a 5-minute walk from Shimbashi Station (JR, Asakusa, and Ginza Lines)

Save this spot and book via the Linkin.bio @savor_japan

#TokyoFood #TokyoIzakaya #JapaneseSake #東京美食 #신바시맛집 Less

🇯🇵 Tomidokoro 🇯🇵
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Two things worth noting before you visit Tomidokoro in Tokyo:
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1)The nigiri course always closes with anago in the classic nitsume style. Patrons may ask for the shio version — the cleaner, lighter seasoning lets the delicate, natural sweetness of the anago shine through far more clearly.
⁡
2)Lunch service is impressively efficient and still very reasonably priced. You can add extra tsumami before the omakase begins — just speak to the chef in advance. Highly recommended: grilled fish, ankimo, kegani, and steamed awabi.
⁡
Tomidokoro is a traditional neighbourhood sushiya designed for a quick, satisfying sushi fix. The service and atmosphere are more straightforward and no-frills than other polished sushi counters across Tokyo.
⁡
If you appreciate powerful, well-seasoned shari and classic neta prepared with quiet confidence, this place delivers exactly that. It may not chase the spotlight of the city’s most famous sushi bars but it rewards those who value honest technique and pure flavours. A strong choice for a focused, no-nonsense lunch.
-—————
💵 Budget: 15,000 yen
⁡
#omakase#sushilovers#sushiomakase#sushi Less

🇯🇵 Tomidokoro 🇯🇵
⁣
1)The nigiri course always closes with anago in classic nitsume style. Patrons may ask for the shio version — the cleaner, lighter seasoning lets the delicate, natural sweetness of the anago shine through far more clearly.
⁡
2)Lunch service is impressively efficient and still very reasonably priced. You can add extra tsumami before the omakase begins — just speak to the chef in advance. Highly recommend: grilled fish, ankimo, kegani, and steamed awabi.
⁡
Tomidokoro is a traditional neighbourhood sushiya designed for a quick, satisfying sushi fix. The service and atmosphere is more straightforward and no-frills than other polished sushi counters across Tokyo.
⁡
If you appreciate powerful, well-seasoned shari and classic neta prepared with quiet confidence, this place delivers exactly that. It may not chase the spotlight of the city’s most famous sushi bars but it rewards those who value honest technique and pure flavours. A strong choice for a focused, no-nonsense lunch.
⁡
🏢: 6 Chome-13-3 Shinbashi, Minato City, Tokyo
⚖️: 15,000 yen
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#omakase#sushilovers#sushiomakase#sushi Less

🥈 Tabelog 4.53🥈
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A short Shinkansen ride from Tokyo sits Nihonryori Fuji — a 7-seat counter where Chef Masaki Fujioka works with the day’s best local catch from Shizuoka. He lets the freshest fish and vegetables (especially seafood from Sasue Maeda) shape the menu rather than forcing ingredients to fit a fixed plan. The cooking is clean, restrained, and focused on the natural taste of the prefecture’s sea and land.
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Three dishes that stood out:
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🦐 Azabu-ebi from Yaizu
Freshly grilled, the langoustine stayed sweet and firm, paired with a miso sauce that adds depth without covering the shellfish.
🐟 Ma-saba confit
Soft texture from the confit method, finished with a lightly sweet miso sauce.
🥣 Ebodai o-wan
A simple, clear soup where the fish is soft and the dashi is clean, letting the mild flavour of the ebodai come forward.
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The counter setup lets you watch the preparation, catch the smell of freshly shaved katsuobushi, and follow the cooking up close.
Shizuoka Station is about an hour from Tokyo, and the restaurant is a five-minute walk from the north exit. Worth planning a day trip for. Book ahead — the seven seats fill quickly.
-—————
💵 Budget: 30,000 yen
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#日本料理#割烹#懐石料理#和食#kaiseki Less

🇯🇵 Tomidokoro 🇯🇵
⁣
1)The nigiri course always closes with anago in classic nitsume style. Patrons may ask for the shio version — the cleaner, lighter seasoning lets the delicate, natural sweetness of the anago shine through far more clearly.
⁡
2)Lunch service is impressively efficient and still very reasonably priced. You can add extra tsumami before the omakase begins — just speak to the chef in advance. Highly recommend: grilled fish, ankimo, kegani, and steamed awabi.
⁡
Tomidokoro is a traditional neighbourhood sushiya designed for a quick, satisfying sushi fix. The service and atmosphere is more straightforward and no-frills than other polished sushi counters across Tokyo.
⁡
If you appreciate powerful, well-seasoned shari and classic neta prepared with quiet confidence, this place delivers exactly that. It may not chase the spotlight of the city’s most famous sushi bars but it rewards those who value honest technique and pure flavours. A strong choice for a focused, no-nonsense lunch.
⁡
🏢: 6 Chome-13-3 Shinbashi, Minato City, Tokyo
⚖️: 15,000 yen
⁡
#omakase#sushilovers#sushiomakase#sushi Less

🇯🇵 Tomidokoro 🇯🇵
⁡
Two things worth noting before you visit Tomidokoro in Tokyo:
⁡
1)The nigiri course always closes with anago in the classic nitsume style. Patrons may ask for the shio version — the cleaner, lighter seasoning lets the delicate, natural sweetness of the anago shine through far more clearly.
⁡
2)Lunch service is impressively efficient and still very reasonably priced. You can add extra tsumami before the omakase begins — just speak to the chef in advance. Highly recommended: grilled fish, ankimo, kegani, and steamed awabi.
⁡
Tomidokoro is a traditional neighbourhood sushiya designed for a quick, satisfying sushi fix. The service and atmosphere are more straightforward and no-frills than other polished sushi counters across Tokyo.
⁡
If you appreciate powerful, well-seasoned shari and classic neta prepared with quiet confidence, this place delivers exactly that. It may not chase the spotlight of the city’s most famous sushi bars but it rewards those who value honest technique and pure flavours. A strong choice for a focused, no-nonsense lunch.
-—————
💵 Budget: 15,000 yen
⁡
#omakase#sushilovers#sushiomakase#sushi Less

🥈Tabelog 4.41 🥈

Two tips you should know before visiting Yamazaki
⁡
1) Taisho Yamazaki San is not only the chef but also a certified sommelier with a genuine passion for wine. Be sure to ask for his recommendations - he often offers a daily special available off the main list, along with beautifully aged bottles kept in excellent condition and a thoughtful selection of rare Japanese wines. Guests are welcome to share a budget, and he will thoughtfully pair wines (and sake) with the omakase, creating a seamless dialogue between the clear, ingredient-driven cuisine and the glass.
⁡
2) Yamazaki opened its first overseas branch in Taipei’s Xinyi District in May this year. The kitchen is led by Chef Jeff, who trained under Yamazaki and carries forward the same philosophy of clarity, precision, and essential flavour. I have had the pleasure of tasting his cooking twice — once at the original Yamazaki and once at Sushi Hashimoto — and both experiences were outstanding. Signature touches such as the charcoal-grilled softshell turtle and the fleeting fresh gelati remain true to the Tokyo original. Highly recommended!

-—————
💵 Budget: 50,000 yen
⁡
#omakase#kappo#kaiseki#roppongi#tokyo Less