Foodle

I could be wrong but it’s inconceivable that there would be a better value Michelin star restaurant in Japan.
The lunch menu is a wallet friendly 6800 yen , and for the quality of produce and the skill of the kitchen , it’s a steal .

A deer blood cigar is filled with blood pudding and apple sauce , sweet and rich , and sets the tone .

Sweet potato soup with sesame is velvety and full of flavour .

Buri tartare is paired with walnut miso , shiso, citrus , bone marrow and mushrooms . Creamy this is inspired by soba despite the dish being noodle free .

Pate en croute is brilliantly executed , today’s ingredients consisted of Pheasant , deer tongue and foie gras along with a black truffle duxelles .

The Tatsuo Wellington is a show stopper , and imo opinion has even improved on my previous visit . The fish is interlaced with seaweed , but it’s the scallop and oyster mousse that steals the show , the texture is firmer and leans more towards fish cake than the previous version whose texture was heavily influenced by egg white .

Outstanding venison is served with a classic venison jus and pepper sauce . No notes .

Finally a refreshing dessert with ginger , citrus and tofu , all elements which are easy to love . Less

First visit to a Tempura master was eye opening . @tempura.kusunoki treats cooking as an art form with a canvas of great produce and the art of oil cutting which results in crisp thin batter tightly encasing the produce . I found the thicker pieces especially ingenious and mind blowing , hearty yet fresh and clean . Welcoming and jovial atmosphere , would certainly happily return !

Shirako and lily bulb chawanmushi
Fugu sashimi

Kuruma ebi - no salt
Kuruma ebi with salt and prawn head sauce
Shrimp head
Nanohana
Fugu
Parsley root marinated
Tai
Lily bulb
Shirako
Shirako with pepper and radish sauce
Riki
Zuwaigani with Shirako sauce and grated radish
Pumpkin aged for 5 months
Sawara
Zuwaigani wrapped in Shiso
Zuwaigani with roe
Karusumi
Lotus root
Fugu rice
Tentojidon Kakkiake
Pumpkin mousse with soy milk Less

Visiting the Tabelog gold Kaotori on a snowy night in Kanazawa is magic . The ultra subtle Kaiseki style is not perhaps best suited to a western palate , but I admire and respect the craft and its ethos of purity .

At the heart of the meal is dashi which reappears constantly thru the menu , its flavor seemingly deepening .

There were two absolute ethereal standouts for me .

Incredible Shitake mushrooms that were so plump that they seemed almost “souffled” , they were teamed with the textured delight of buckwheat gluten .

But the real master stroke was a piece of turnip , playing its role within a kue and vegetable shabu shabu . The turnip somehow glistening on the palate in such a way that I was transplanted to a vision of diamonds rolling across my tongue , a unique sensory experience .

I won’t lie and suggest every course and element was to my liking , but the highs were oh so high !

Miso soup with sesame tofu
Deep fried Cod shirako with seaweed
Monkfish and lotus root mochi
Hirame , aori Ika sashimi , ankimo sauce
Buckwheat and Shitake
Sawara and green onion
Amadai steamed with turnip
Snow crab and monkfish cheek with Tozasu
Kue shabu shabu
Baby tuna rice
Red bean strawberry mochi Less

Unique , soulful meal at the utterly surprising and beguiling Chiune .

The majority of the dishes are white . They are minimalist with rarely more than 4 ingredients . They skew French but are clearly Japanese . It’s one of the most distinctive styles of dining I have ever seen .
Simple , sophisticated , unapologetic and elegant .

Fugu shirako soup - the ingredient is on every menu in Japan at this time , here it is turned into an introductory veloute .

White asparagus mifen - could also be construed as a remoulade , not sure how but this simple sliced vegetable seemed incredibly elevated .

Lily bulb risotto - candy sweet lily bulbs on a congee style rice .

Steamed daikon , chicken and ham broth - salted only on one corner , you are instructed to eat the turnip from left to right , once you reach the salted side it appears like a crescendo .

Chorizo , cdp , eggplant sauce - chunky sausage , slivers of mushroom, deep eggplant flavour sauce .

Kimoto consommé

Aori Ika , fruit tomato and snow crab - favorite dish , steak like pick of Ika , crunchy and dense , gorgeous sweet and salty fruit tomato and crab condiment .

Shitake , potato purée , egg yolk - signature dish using potatoes aged for 2 years then puréed with only milk and olive oil , tree grown Shitake and a perfect yolk .

Wild suffocated duck , nameko mushroom and duck jus - gamy duck , full of flavour , light jus .

Shizuoka black pork - marinated for 10 days in fruit enzymes .

Yumen, scallop and leek - cold somen , scallop mimicking fish cake , leeks , veering towards Chinese style .

Shao Xing Wine ice cream - a perfect quenelle of insanely creamy and smooth ice cream . Less

“Taste it first on its own”, I was told.
Here, where the sauces claim the spotlight, the first spoonful I brought to my mouth was of a creamy, velvety emulsion with zesty notes from citrus and a savoury umami flavour from the seafood, whose name was “Corail d’ Hespéride”.
Apologies for any exaggeration of enthusiasm, but it was superlative.
It had an unexpected freshness and citrus scent, thanks to the lemongrass, lemon zest, bergamot and yuzu in its ingredients, which held the whole sauce together.
Hence the name, I believe.
To accompany this sauce, and not the other way around – for this is how @arnauddonckele at 3 Michelin Star @plenitude.paris at @chevalblancparis conceives his cuisine – comes a dish of gambero, radicchio and asaku (citrus hassaku, a Japanese hybrid of pomelo and mandarin). The sauce evolves and becomes more complex with each bite of the dish.
It set the tone for what followed: a succession of brilliant sauces with evocative names and the dishes that enhance them.
The grilled sardine for “Eden”.
The pheasant for “Harmonie Sauvage”.
The langoustine for the sabayon “Buisson Divin”.
The red mullet for the fumet de roche “Ocre Tannique”.
The poultry with truffle for the crème marbrée “Terra Botanica”.
The kiwi for the sauce pectinée “Agavos deliciosa”…
As I read his book on my flight home, I came across the words, “The important thing is not to impress, but to comfort”.
Actually, I got both. Less

🍵 Rich Matcha Basque Cheesecake 🍵

【StoreName、店家名稱、가게 이름】
T-bear cafe

【Place、地方、장소】
20 Momiyama, Yasone-cho, Nishio City, Aichi
愛知縣西尾市矢曽根町籾山20
아이치현 니시오시 야소네초 모미야마 20

【Menu、選單、메뉴】
Matcha Basque Cheesecake ¥730 (tax included)
抹茶巴斯克起司蛋糕 ¥730（含稅）
말차 바스크 치즈케이크 ¥730 (세금 포함)

【Other Details、其他詳細資訊、기타 상세 정보】
Today we’re introducing “T-bear cafe” in Aichi Prefecture!
This popular cafe, known for its adorable sweets, offers an ultra-rich Basque cheesecake made with generous amounts of premium matcha and cheese.
The smooth, creamy cheese pairs perfectly with the fragrant bitterness of matcha, making it absolutely delicious.
Highly recommended for matcha dessert lovers!
今天要介紹的是位於愛知縣的「T-bear cafe」！
這家以可愛甜點聞名的人氣咖啡廳，使用大量品牌抹茶與起司，打造出超濃郁的巴斯克起司蛋糕。
滑順的起司口感搭配抹茶的香醇微苦，完美融合，十分美味。
非常推薦給喜歡抹茶甜點的朋友！
오늘 소개할 곳은 아이치현에 위치한 **‘T-bear cafe’**입니다!
귀여운 디저트로 화제를 모은 이 카페에서는 브랜드 말차와 치즈를 듬뿍 사용한 초진한 바스크 치즈케이크를 즐길 수 있어요.
부드러운 치즈의 식감과 말차의 고소하면서도 쌉싸름한 풍미가 완벽하게 어우러져 정말 맛있습니다.
말차 디저트를 좋아하시는 분들께 강력 추천!

#savorjapan
#AichiGourmet #Matcha #愛知美食 #抹茶 Less

🍣A globally acclaimed omakase course🍣

【StoreName、店家名稱、가게 이름】
THE SAKAI Tokyo

【Place、地方、장소】
2F TODA BUILDING, 1-7-1 Kyobashi, Chuo-ku, Tokyo
東京都中央區京橋1-7-1 TODA BUILDING 2F
도쿄도 주오구 교바시 1-7-1 TODA BUILDING 2F

【Menu、選單、메뉴】
Miyabi Omakase Dinner Course ¥22,000 (tax included)
雅 無菜單晚餐套餐 ¥22,000（含稅）
미야비 오마카세 디너 코스 ¥22,000(세금 포함)

【Other Details、其他詳細資訊、기타 상세 정보】
Today we introduce THE SAKAI Tokyo, located near Tokyo Station.
With its main restaurant in Frankfurt, Germany, and high ratings on renowned global gourmet platforms, THE SAKAI has opened its third location in Japan.
The omakase course, crafted by skilled chefs, offers seasonal Japanese cuisine and sushi of exceptional quality.
Experience flavors that have been recognized around the world.
Reservation required.
本次為您介紹位於東京車站附近的 THE SAKAI Tokyo。
總店設於德國法蘭克福，並在多個國際知名美食平台上獲得高度評價，THE SAKAI 於日本開設了第三家分店。
由經驗豐富的職人精心打造的無菜單料理，能以高水準品嚐結合當季食材的和食與壽司。
誠邀您親自體驗這份獲得世界肯定的美味。
採完全預約制，敬請留意。
오늘 소개할 곳은 도쿄역 인근에 위치한 THE SAKAI Tokyo입니다.
독일 프랑크푸르트에 본점을 두고 세계적인 미식 사이트에서 높은 평가를 받은 THE SAKAI의 일본 세 번째 매장입니다.
숙련된 장인이 선보이는 오마카세 코스에서는 제철 식재료를 살린 일본 요리와 스시를 높은 완성도로 즐길 수 있습니다.
세계가 인정한 맛을 직접 경험해 보세요.
완전 예약제로 운영됩니다.

#savorjapan
#TokyoGourmet #Sushi #東京美食 #壽司 Less

🍚 A luxurious hitsumabushi made with a whole eel 🍚

【StoreName、店家名稱、가게 이름】
Unaichi Kurofune
鰻いち黒船
우나이치 쿠로후네

【Place、地方、장소】
1F Genji Building, 3-9-12 Roppongi, Minato-ku, Tokyo
東京都港區六本木 3-9-12 源氏大樓 1F
도쿄도 미나토구 롯폰기 3-9-12 겐지 빌딩 1층

【Menu、選單、메뉴】
Hitsumabushi ¥3,500 (tax included)
鰻魚飯（三吃）¥3,500（含稅）
히츠마부시 ¥3,500 (세금 포함)

【Other Details、其他詳細資訊、기타 상세 정보】
Today we’re introducing “Unaichi Kurofune” in Roppongi!
Their hitsumabushi, generously topped with a whole eel grilled to aromatic perfection, is absolutely outstanding.
The plump, thick eel is coated in their secret sauce, filling your mouth with rich umami—an irresistible experience for eel lovers.
If you want to casually enjoy authentic unagi in Roppongi, this spot is definitely worth a visit!
今天要介紹的是位於六本木的「鰻いち黒船」！
將香氣十足地燒烤完成的整尾鰻魚豪邁鋪滿的鰻魚飯，真的非常美味。
肉質飽滿厚實的鰻魚裹上秘傳醬汁，濃郁旨味在口中綻放，讓喜愛鰻魚的人完全無法抗拒。
想在六本木輕鬆享用正宗鰻魚料理的話，非常推薦來這裡！
오늘 소개할 곳은 롯폰기에 위치한 ‘우나이치 쿠로후네’입니다!
향긋하게 구워낸 장어 한 마리를 듬뿍 올린 히츠마부시는 정말 일품입니다.
통통하고 두툼한 장어에 비전의 소스가 어우러져 입안 가득 깊은 감칠맛을 느낄 수 있어, 장어를 좋아하시는 분들께는 더없이 매력적인 맛입니다.
롯폰기에서 정통 장어 요리를 부담 없이 즐기고 싶다면 꼭 방문해 보세요!

#savorjapan
#Roppongi #Unagi #六本木美食 #鰻魚 Less