Foodle

SOBA HOUSE Konjiki Hototogisu
2019.11
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真鯛と蛤の塩そば・味玉・煮豚
Sea bream and clam shio ramen, seasoned egg, braised pork
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Located near Shinjuku Gyoen,「SOBA HOUSE Konjiki Hototogisu (SOBA HOUSE 金色不如帰)」is one of Tokyo’s most distinctive ramen destinations. Founded in 2006 in Hatagaya by owner-chef Atsushi Yamamoto (山本 敦之) and later relocated to its current home, the restaurant gained international recognition when it was awarded one Michelin star by the Michelin Guide—a rare honor for a ramen shop at the time. Since 2017, Konjiki Hototogisu has actively expanded overseas including locations in Canada, Singapore, Thailand, Hong Kong, Shanghai and Dubai.

The shop’s signature ramen is its elegant shio soba, built from three layered broths: fresh clams from Kuwana in Mie, red sea bream from Uwajima in Ehime, and a Japanese dashi made with honkare bonito, kombu, and other dried ingredients. The soup is paired with house-made noodles and accented with distinctive toppings such as inca berry sauce and porcini duxelles, creating a bowl that evolves in flavor with each bite.

Rather than focusing on intensity alone, Konjiki Hototogisu expresses ramen through finesse—combining seafood clarity, Japanese dashi tradition, and subtle European-inspired touches. The result is a bowl that helped redefine how refined ramen could be in Tokyo.
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@sobahouse_konjikihototogisu #vinfox_ramen #金色不如帰 #ラーメン #ramennoodles #ramenlover Less

Seirinkan Pop-up
2026.03
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Fuji White
Pecorino Romano, Fior di Latte

Marinara
Tomato, Garlic, Oregano

Margherita
Tomato, Basil, Mozzarella
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Tucked away in Nakameguro,「Seirinkan (聖林館) 」stands as one of Tokyo’s most iconic pizza destinations. Originally opened in 1995 as Savoy and later reborn as Seirinkan, it has played a defining role in shaping Tokyo’s Neapolitan pizza culture—an address many serious pizza lovers eventually find their way to.

At the center is chef Susumu Kakinuma (柿沼 進), widely regarded as a pioneer of Neapolitan pizza in Japan. His approach is unmistakably disciplined: dough, heat, and timing are treated with near obsession, resulting in a crust that is chewy, elastic, and lightly charred with a distinct smoky aroma.

What stands out is the focused but not overly limited menu.「Seirinkan」is known for a tight selection of pizzas—most notably Margherita, Marinara, and the Fuji White—each reflecting a minimalist philosophy rather than variety for its own sake. The Fuji White, in particular, shows a more expressive side of the kitchen, moving beyond strict Neapolitan tradition while still staying grounded in balance.

That philosophy recently made its way to New York, where Kakinuma hosted a short pop-up at @sakenohana with help from @mastercard @priceless . For a few nights, the same restrained menu—just a handful of signature pizzas—was made by the master himself using the same flour brought from Japan.

In a world where pizza often leans toward excess,「Seirinkan」feels deliberate. It doesn’t try to impress with options—it focuses on precision, repetition, and control. And that clarity is exactly what makes it stand out.
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@seirinkan_official #vinfox_pizza #pizza #neopolitanpizza #pizzalover #pizzatime Less

Pizza Studio Tamaki Pop-up
2026.02
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マルゲリータ
トマトソース、フレッシュモッツァレラ、バジルエクストラバージンオリーブオイル
TAMAKI
CHERRY TOMATOES, FRESH SMOKED MOZZARELLA, PECORINO ROMANO, BASIL

ビスマルク
フレッシュモッツァレラ、マッシュルーム、自家製ポークソーセージ、ペコリーノ・ロマーノ、紅雀卵
BISMARCK
FRESH MOZZARELLA, MUSHROOMS, HOMEMADE PORK SAUSAGE, PECORINO ROMANO, BENIKUJAKU EGG

5種のチーズ ピザ
フレッシュスモークモッツァレラ、ゴルゴンゾーラ、タレッジョ、グラナ・パダーノ、マスカルポーネアカシアはちみつ、エクストラバージンオリーブオイル
5 FORMAGGI
FRESH SMOKED MOZZARELLA, GORGONZOLA, TALEGGIO, GRANA PADANO, MASCARPONE

タマキ
チェリートマト、フレッシュスモークモッツァレラエクストラバージンオリーブオイルペコリーノ・ロマーノ、バジル
MARGHERITA
TOMATO SAUCE, FRESH MOZZARELLA, BASIL
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「Pizza Studio Tamaki (PST)」is a cult favorite on Tokyo’s pizza scene. At the center is chef Tsubasa Tamaki (玉城翼), an Okinawa-born, self-taught pizzaiolo who trained in Tokyo, having studied under Susumu Kakinuma of「Seirinkan」. His style is rooted in Neapolitan pizza, but pushed in a more experimental direction. A proprietary flour blend, a 30-hour fermentation, a custom-built oven fired to around 480°C / nearly 900°F, and even Japanese cedar shavings added to the fire all shape the final pie.

That difference shows up in the pizza itself. PST‘s offering is more expansive and modern, with pies such as the Tamaki, 5 Formaggi, and Bismarck alongside the classics and seasonal ones. The crust is still unmistakably Tokyo-Neapolitan—light, blistered, and deeply charred—but the flavor profile leans more expressive, with smoke, salinity, and richer combinations playing a larger role.
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@pizzastudiotamaki #vinfox_pizza #pizza #neopolitanpizza #pizzalover #pizzatime Less

Pizza Studio Tamaki Higashi-azabu
2019.03
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Seasonal Pizza
Kumamoto manila clams and nanohana pizza
季節限定ピッツァ
熊本県産アサリと菜の花のピッツァ
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「Pizza Studio Tamaki (PST)」is a cult favorite on Tokyo’s pizza scene. At the center is chef Tsubasa Tamaki (玉城翼), an Okinawa-born, self-taught pizzaiolo who trained in Tokyo, having studied under Susumu Kakinuma of「Seirinkan」. His style is rooted in Neapolitan pizza, but pushed in a more experimental direction. A proprietary flour blend, a 30-hour fermentation, a custom-built oven fired to around 480°C / nearly 900°F, and even Japanese cedar shavings added to the fire all shape the final pie.

That difference shows up in the pizza itself. PST‘s offering is more expansive and modern, with pies such as the Tamaki, 5 Formaggi, and Bismarck alongside the classics and seasonal ones. The crust is still unmistakably Tokyo-Neapolitan—light, blistered, and deeply charred—but the flavor profile leans more expressive, with smoke, salinity, and richer combinations playing a larger role.
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@pizzastudiotamaki #vinfox_pizza #pizza #neopolitanpizza #pizzalover #pizzatime Less

天ぷらもっこす TEMPURAMOKKOSU

『ほうれん草の根』の天ぷらは絶品です😆🤩

#天ぷらもっこす
#TEMPURAMOKKOSU
#もっこす
#MOKKOSU
#patek_gunma
予約困難
予約困難店
百名店
天ぷら百名店
食べログ
食べログブロンズ
食べログアワード
ゴエミヨ
ミシュラン
michelin
米其林
米芝蓮
미슐랭 Less

味享 MITAKA

🥰香住の松葉蟹を1人1,5杯使ったスペシャル蟹コース貸切会～🤩

#味享
#mitaka
#京味
#kyoaji
#予約困難
予約困難店
食べログ
食べログシルバー
食べログアワード
ゴエミヨ
ミシュラン
michelin
米其林 米芝蓮
미슐랭 Less