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
⁡
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
⁡
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.
⁡
1️⃣傳統江戶前技法 + 細膩創新
⁡
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。
⁡
2️⃣葡萄酒（與清酒）是不可或缺的夥伴
⁡
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
⁡
#omakase#sushi#tokyo#roppongi#japanesefood Less

🇯🇵 Sushi Meino 🇯🇵
⁡
3️⃣ pillars of Sushi Meino’s Culinary Philosophy
鮨 めい乃的三大料理哲學
⁡
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
⁡
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
⁡
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.
⁡
1️⃣傳統江戶前技法 + 細膩創新
⁡
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。
⁡
2️⃣葡萄酒（與清酒）是不可或缺的夥伴
⁡
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。
⁡
3️⃣輕盈、平衡、以香氣為重的調味
⁡
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。
⁡
🏢: THE V-CITY Azabujuban PLACE 6F, 1-6-3 Azabujuban , Minato-ku, Tokyo
⚖️: 50,000 yen
⁡
#omakase#sushi#tokyo#roppongi#japanesefood Less

🇯🇵 Sushi Obana 🇯🇵
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1️⃣ Reservations are fiercely limited
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Priority goes to past customers. New guests typically need to tag along or to book via Pocket Concierge when there’s a last minute cancellation. Seats are currently filling through March 2027, so plan far ahead (or get invited by a regular).
⁡
2️⃣ Expect a masterclass in maguro
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Chef Obana San was one of the original minds behind the legendary Sushi Tokami. Thanks to his deep ties with Toyosu’s elite tuna specialist Yamayuki, the omakase regularly features 5–6 different cuts of exceptional maguro — from rare senaka to meaty kamatoro — each prepared with precision.
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3️⃣ Always ask about extra neta
⁡
The set course is already outstanding, but Obana San loves to surprise guests who inquire. Auction-grade uni and rare small-batch aka-uni caught by specialist fishermen often appear as special add-ons — pure joy for true sushi lovers.
⁡
Warm hospitality from the chef and his wife, impeccable shari, and ingredients that rival Tokyo’s top tables make the journey more than worth it.
⁡
1️⃣ 預約極度困難
⁡
優先權給舊客。新客通常需由常客帶路，或透過 Pocket Concierge 搶最後一刻取消的空位。目前已排到2027年3月，請提早規劃（或找常客幫忙）。
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2️⃣鮪魚的大師級饗宴
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尾花大將曾是傳奇名店「鮨とかみ」的創始核心人物之一。憑藉與豐洲頂級鮪魚仲卸「やま幸」的深厚關係，套餐中經常出現5至6種不同部位的極品本鮪——從稀有的背中到肉感十足的魚鮫拖羅，每貫都精準呈現。
⁡
3️⃣一定要詢問額外ネタ
⁡
套餐本身已極出色，但尾花先生最愛給主動詢問的客人驚喜。拍賣等級的雲丹，以及漁夫直送的稀有小批量赤雲丹，常以特別加點現身——真正壽司愛好者的絕對喜悅。
⁡
大將與女將的溫暖款待、完美的赤酢飯，以及媲美東京頂尖店的食材，讓這趟旅程絕對值得。
⁡
🏢: 5-1 Otemachi, Tatebayashi, Gunma
⚖️: 35,000 yen
⁡
#omakase#sushi#tokyo#roppongi#japanesefood Less

🇯🇵 Sushi Obana 🇯🇵
⁡
3 Insider Tips for Planning Your Visit to Sushi Obana
造訪「鮨おばな」的3個內幕消息
⁡
1️⃣ Reservations are fiercely limited
⁡
Priority goes to past customers. New guests typically need to tag along or to book via Pocket Concierge when there’s a last minute cancellation. Seats are currently filling through March 2027, so plan far ahead (or get invited by a regular).
⁡
2️⃣ Expect a masterclass in maguro
⁡
Chef Obana San was one of the original minds behind the legendary Sushi Tokami. Thanks to his deep ties with Toyosu’s elite tuna specialist Yamayuki, the omakase regularly features 5–6 different cuts of exceptional maguro — from rare senaka to meaty kamatoro — each prepared with precision.
⁡
3️⃣ Always ask about extra neta
⁡
The omakase course is already outstanding, but Obana San loves to surprise guests who inquire. Auction-grade uni and rare small-batch aka-uni caught by specialist fishermen often appear as special add-ons — pure joy for true sushi lovers.
⁡
Warm hospitality from the chef and his wife, impeccable shari, and ingredients that rival Tokyo’s top tables make the journey more than worth it.
⁡
1️⃣ 預約極度困難
⁡
優先權給舊客。新客通常需由常客帶路，或透過 Pocket Concierge 搶最後一刻取消的空位。目前已排到2027年3月，請提早規劃（或找常客幫忙）。
⁡
2️⃣鮪魚的大師級饗宴
⁡
尾花大將曾是傳奇名店「鮨とかみ」的創始核心人物之一。憑藉與豐洲頂級鮪魚仲卸「やま幸」的深厚關係，套餐中經常出現5至6種不同部位的極品本鮪——從稀有的背中到肉感十足的魚鮫拖羅，每貫都精準呈現。
⁡
3️⃣一定要詢問額外ネタ
⁡
套餐本身已極出色，但尾花先生最愛給主動詢問的客人驚喜。拍賣等級的雲丹，以及漁夫直送的稀有小批量赤雲丹，常以特別加點現身——真正壽司愛好者的絕對喜悅。
⁡
大將與女將的溫暖款待、完美的赤酢飯，以及媲美東京頂尖店的食材，讓這趟旅程絕對值得。
⁡
🏢: 5-1 Otemachi, Tatebayashi, Gunma
⚖️: 35,000 yen
⁡
#omakase#sushi#tokyo#roppongi#japanesefood Less

🇯🇵 Aca 🇯🇵
⁡
1️⃣ Carbs are the highlight — and you can (and should) order more
⁡
The seasonal paella is the star: hotaru ika, kegani, and awabi folded into perfect Spanish rice. Message the restaurant ahead of time to pre-order an extra portion — you’ll thank yourself. Catch the right season and you might unlock their unique Spanish-style porridge, a quiet revelation of Japanese seafood meeting Iberian technique.
⁡
This is how Aca works its magic: pristine Japanese ingredients treated with the soul of Spanish cooking — olive oil, saffron, wood-fired intensity, and that slow, patient rice that absorbs everything. It’s not fusion for the sake of it; it’s two traditions speaking the same language of restraint and flavor.
⁡
2️⃣ The steak session — select both
⁡
The chef presents the beef of the day in their signature steak course. For a modest extra charge, choose both cuts. It’s cooked over a proper wood-fire grill that gives the meat a deep, smoky crust while keeping the inside pure and clean. The beef itself comes from carefully selected farms — the kind of provenance that makes you pause between bites.
⁡
Go hungry. Leave impressed. Aca doesn’t shout; it just quietly shows you what happens when Japanese produce meets Spanish fire.
⁡
1️⃣ 主食才是亮點——而且你應該多點一份
⁡
季節限定的西班牙海鮮飯是全場焦點：螢火魷、毛蟹與鮑魚完美融入西班牙米中。建議提前與餐廳聯繫預先加點一份，事後絕對會感謝自己。若碰上對的季節，還有機會解鎖他們獨特的西班牙風粥品，那是日本海鮮與伊比利亞技法的安靜相遇。
⁡
2️⃣ 牛排環節——小朋友才要選擇

主廚會在招牌牛排環節呈上當日精選牛肉。只需多付一點費用，就能兩種都點。牛排以真正的柴火烤爐烹調，外層帶有深沉煙燻焦香，內裡卻保持純淨多汁。牛肉本身來自精心挑選的牧場，那種產地溯源會讓你在每一口之間忍不住停頓。
⁡
帶著空肚去。帶著驚艷離開。Aca 從不張揚，它只是安靜地展示：當日本食材遇上西班牙的火，會發生什麼事。
⁡
🏢: 1F Mitsui-nigo-kan 2-1-1 Nihonbashi Muromachi, Chuo-ku, Tokyo
⚖️: 50,000 yen
⁡
#omakase#spanish#tokyo#basque#paella Less

🇯🇵 Aca 🇯🇵
⁡
Two tips you should know before your first visit to Aca
兩件你第一次造訪 Aca 前該知道的事
⁡
1️⃣ Carbs are the highlight — and you can (and should) order more
⁡
The seasonal paella is the star: hotaru ika, kegani, and awabi folded into perfect Spanish rice. Message the restaurant ahead of time to pre-order an extra portion — you’ll thank yourself. Catch the right season and you might unlock their unique Spanish-style porridge, a quiet revelation of Japanese seafood meeting Iberian technique.
⁡
This is how Aca works its magic: pristine Japanese ingredients treated with the soul of Spanish cooking — olive oil, saffron, wood-fired intensity, and that slow, patient rice that absorbs everything. It’s not fusion for the sake of it; it’s two traditions speaking the same language of restraint and flavor.
⁡
2️⃣ The steak session — select both
⁡
The chef presents the beef of the day in their signature steak course. For a modest extra charge, choose both cuts. It’s cooked over a proper wood-fire grill that gives the meat a deep, smoky crust while keeping the inside pure and clean. The beef itself comes from carefully selected farms — the kind of provenance that makes you pause between bites.
⁡
Go hungry. Leave impressed. Aca doesn’t shout; it just quietly shows you what happens when Japanese produce meets Spanish fire.
⁡
1️⃣ 主食才是亮點——而且你應該多點一份
⁡
季節限定的西班牙海鮮飯是全場焦點：螢燒魷魚、毛蟹與鮑魚完美融入西班牙米中。建議提前與餐廳聯繫預先加點一份，事後絕對會感謝自己。若碰上對的季節，還有機會解鎖他們獨特的西班牙風粥品，那是日本海鮮與伊比利亞技法的安靜相遇。
⁡
2️⃣ 牛排環節——小朋友才要選擇

主廚會在招牌牛排環節呈上當日精選牛肉。只需多付一點費用，就能兩種都點。牛排以真正的柴火烤爐烹調，外層帶有深沉煙燻焦香，內裡卻保持純淨多汁。牛肉本身來自精心挑選的牧場，那種產地溯源會讓你在每一口之間忍不住停頓。
⁡
帶著空肚去。帶著驚艷離開。Aca 從不張揚，它只是安靜地展示：當日本食材遇上西班牙的薪火，會發生什麼事。
⁡
🏢: 1F Mitsui-nigo-kan 2-1-1 Nihonbashi Muromachi, Chuo-ku, Tokyo
⚖️: 50,000 yen
⁡
#omakase#spanish#tokyo#basque#paella Less

A restaurant run by a chef from Robuchon.Upon entering, the stylish silver dining area contrasts beautifully with Robuchon's signature gold, creating a fantastic atmosphere.The size of the space is just right—not too big, not too small.**Amuse** The pairing of carrot cake and cumin is delightful.**Ise Ebi & Caviar** The service is dynamic and impressive.Both the texture of the Ise ebi and the flavor of the sauce are excellent and delicious.The warm potato blini pairs wonderfully with the caviar.This was the best dish of the day, or rather, the only dish I found truly delicious.**Bread** Surprisingly, it was not good at all.It lacked the flavor of wheat and had a dry texture.The round whole grain bread served separately was somewhat easier to eat, but still quite dry.The butter had the restaurant's name written on it, which was very stylish.**Quail & Petit Pois** The quail is stuffed with duck foie gras.The flavor was lacking, and I didn’t feel any synergy between the dry meat and the surrounding jelly.The petit pois cake had an interesting taste.The thigh part still had bones, making it hard to decide whether to finish it.**Hairy Crab & Mushroom** The colorful ravioli is very beautiful.The flavors of the crab and ravioli are good, but the bitterness of the Americain sauce is a bit strong, making it less enjoyable.The hairy crab is served whole, requiring skill to extract the meat from the shell, similar to the quail dish.**Sea Bass & Clam** The sea bass became monotonous halfway through, and I found last month's dish at "Hommage" to be tastier.The clam was undercooked, and the taste was lacking, with a fishy flavor from the seaweed inside, which didn’t pair well with the foam.The puree used to stick the clam to the plate was potato puree, which was less smooth than that from "Joel Robuchon."After three disappointing dishes, I awaited the main course with hope.**Veal & Chorizo** The loin on the left tasted like ham from a bistro and was dry, which was somewhat despairing.The pastry on the right was tasty, but the filling was lacking.I was pleased to see foie gras on top.The potatoes on the left were served as both puree and chips, providing a fun textural contrast.Underneath the potatoes was truffle puree, which had a rich flavor reminiscent of an appetizer from "Sheino," and I couldn’t help but internally shout, "This is what I wanted to eat!"**Mushroom Consommé** This is a consommé made right in front of you.It has a very mysterious aroma, and surprisingly, it tastes quite good.**Green Tea & Gin** The palate cleanser is also very beautiful.The green tea ice is refreshing and easy to eat, but then the intense flavor of the gin hits my mouth, almost making me choke.**Lemon & Hazelnut** A deconstruction and reconstruction of tarte au citron.Last month at "La Chure," I had a dessert inspired by tarte au citron, and I was impressed by the different interpretations by each pastry chef.**Mignardises** The honey sorbet was quite good.Seeing the sugar that comes with the tea reminded me of my meal at "La Bée."Overall, the dynamic service, including the gueridon and cart service, and the presentation of the dishes are excellent. In terms of visual beauty, it ranks at the top.However, many of the flavors were lacking. I usually finish all the sauce when I dine at restaurants that serve dishes with sauce spoons, but today, I left sauce on every dish.I felt the same at "Joel Robuchon," "L'Oiseau," and "Hajime." I believe it’s better to enjoy the service and atmosphere for special occasions with loved ones rather than focusing solely on the taste of the dishes. Less

KomadaInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/ Thank you for viewing. I would appreciate your likes, follows, and saving the restaurant.I revisited Komada, a recipient of the Tabelog Award 2026 GOLD and recognized as one of the top 100 restaurants. It has also earned three stars in the "Michelin Guide Aichi, Gifu, Mie 2019 Special Edition."The restaurant is located about a 9-minute walk from Ise City Station.Once again, I enjoyed a wonderful experience filled with exceptional hospitality, making my time there very comfortable. It’s rare to find a place where you can feel so at ease. The head chef and the owner are always remarkable.Here’s what I had that day, along with some thoughts:The rice had a smooth texture and a flavor that everyone would find delicious. It paired well with the sushi, and the more I chewed, the more the flavors blossomed.I was also pleased to enjoy the freshly available red sea urchin that day. The fatty sardines and white squid, along with shellfish like the torigai and mirugai, were incredibly tasty.- Aichi Prefecture: Torigai - Toba, Mie Prefecture: Steamed Black Abalone - Yamaguchi Prefecture: Tuna (Akami) - Kagoshima Prefecture: Haruko (young horse mackerel) Very tender Haruko. - Chiba Prefecture, Katsuura: Ara - Fukuoka Prefecture: White Squid - Mie Prefecture: Kisu (Japanese whiting) The shiso leaf in between adds a nice accent. - Mie Prefecture: Clam - Miyagi Prefecture: Akamutsu (red sea bream) - Amakusa: Red Sea Urchin Roll - Kagoshima Prefecture: Horse Mackerel - Toba, Mie Prefecture: Kuruma Ebi (sweet shrimp) - Iwase, Mie Prefecture: Isaki (grunt fish) - Miyagi Prefecture: Katsuo (bonito) - Aichi Prefecture: Anago (conger eel) - Tuna Akami Hand Roll - Kanpyo Roll - Tamago (egg) - Tokyo Bay: Sardine - Aichi Prefecture: Mirugai (giant clam) - Fukuoka Prefecture: White Squid I had a very enjoyable time. I definitely want to visit again. It was a great meal! Less

Located in Ishikawacho, this reservation-only restaurant is ranked number one for tonkatsu in Japan on Tabelog, with a score of 4.32. Thanks to its delicate cooking techniques inspired by French cuisine, the premium pork is astonishingly moist and tender. It’s a place that is said to "change your perception of tonkatsu."Reservations for the OMAKASE on the first of each month have become a coveted ticket. However, seats for Sundays are released two days prior on Fridays, so I aimed for that and managed to secure a spot. When I got the reservation, I couldn’t help but let out a strange sound of excitement.The restaurant serves only 8 plates of tonkatsu—4 for lunch and 4 for dinner. On this day, there were only 4 customers in the restaurant. With just 3 counter seats and 2 tables for four, the space is quite small, creating a very tranquil atmosphere.The lighting is dim, giving it a vibe reminiscent of a classic music café. The background music adds to the feeling of time flowing slowly, which is quite pleasant.Inside, there’s a notice stating, "Please refrain from photographing or peeking into the kitchen." There’s also a wall between the counter and the kitchen, suggesting that the focus is on the food rather than showcasing the cooking process.When I inquired about taking photos, a woman who seemed to be the owner cheerfully replied, "You can take pictures of everything except the kitchen!" I really appreciated this warm hospitality.Here’s what I ordered:◆ Loin 160g TOKYO X @JPY 6,900 ◆ Set Meal @JPY 1,400 ◆ Black Oolong Tea (Iced) @JPY 600 The set meal comes with rice, miso soup, and pickled vegetables. On the table, there are ripe sauce, medium-thick sauce, and soy sauce.When the dish was served, I was instructed, "Please eat from right to left." They’ve calculated the changes in cooking over time. Hearing this raised my expectations significantly.What surprised me first was the batter. It appears to be lightly and slowly fried at a low temperature, resulting in a very thin and light coating. Instead of being crunchy, it has a "fluffy" texture that dissolves in your mouth.Now, onto the TOKYO X. This is quite impressive. Despite being thick, it’s incredibly tender the moment you bite into it. The cross-section is slightly pink, and the smoothness can only be described as silky.The fat content is quite rich, yet it doesn’t feel heavy at all. The sweetness of the fat spreads gently, leaving a surprisingly subtle aftertaste. It feels like a "temperature-controlled frying" technique borrowed from French roasting, giving the sensation of enjoying a high-end pork dish.However, I did have a slight concern about the rice. I had heard it was "well-separated and slightly firm," but on this day, it was a bit sticky. It clung to my teeth, and some grains still had a slight crunch.The miso soup was rich with the umami of mushrooms, and the aroma of shiitake and shimeji was delightful. Also, the shredded cabbage was genuinely sweet. A tonkatsu restaurant that serves delicious cabbage is always trustworthy.For dessert, I had a dekopon.The service was consistently attentive. Recently, they changed the disposable chopsticks used in the restaurant, and it was impressive how they asked, "How do you find the new ones?" When you hear "number one in the country," it can be intimidating, but this place truly leaves a memorable experience. Considering the difficulty of making a reservation, I believe it’s a tonkatsu that everyone should try at least once. Less