Restaurants
- Jason Wang added a new meal Dinner at Reissue at Reissue
3D latte art at Reissue in Harajuku, Tokyo. The very-talented barista can literally draw anything. ??♂️
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Reissue Cafe, Tokyo (Dec 2017)
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- Jason Wang added a new meal Dinner at てんぷら 深町 at Tempura Fukamachi (てんぷら 深町)
One cuisine we always eat while in Japan is tempura. A great lunch spot is 1* Fukamachi (てんぷら 深町). Chef Fukamachi has been making tempura professionally for 35 years before opening his own restaurant in 2002. Everything is presented openly to customers directly at the counter. The fresh ingredients are delicately fried one by one; the oil... More
One cuisine we always eat while in Japan is tempura. A great lunch spot is 1* Fukamachi (てんぷら 深町). Chef Fukamachi has been making tempura professionally for 35 years before opening his own restaurant in 2002. Everything is presented openly to customers directly at the counter. The fresh ingredients are delicately fried one by one; the oil and tempura batter are blended by the Chef himself from an original recipe. ?
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Fukamachi (てんぷら 深町), Tokyo (Dec 2017)
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- Jason Wang added a new meal Dinner at 傳 Den at Den (傳)
Den Cookbook ? with ?
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Den (傳), Tokyo (Dec 2017)
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#dentokyo #visittokyo #denrestaurant
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- Jason Wang added a new meal Dinner at タカノフルーツパーラー本店 at Shinjuku Takano Fruit Bar
Strawberry Parfait ??
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Takano Fruit Parlour, Tokyo (Dec 2017)
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#fruitparfait #visittokyo #takanofruitparlour
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- Jason Wang added a new meal Dinner at Bar Gen Yamamoto at Gen Yamamoto
Back at one of our favorite spots in Tokyo, Bar Gen Yamamoto. There are just 8 counter seats and it is run by the owner and sole bartender. The 7-drink cocktail tasting reflects "shiki" (Japanese seasonality), using fresh ingredients while building on a progression of flavors and harmony.
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Bar Gen Yamamoto, Tokyo (Dec 2017)
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Back at one of our favorite spots in Tokyo, Bar Gen Yamamoto. There are just 8 counter seats and it is run by the owner and sole bartender. The 7-drink cocktail tasting reflects "shiki" (Japanese seasonality), using fresh ingredients while building on a progression of flavors and harmony.
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Bar Gen Yamamoto, Tokyo (Dec 2017)
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- Jason Wang added a new meal Dinner at 【石垣吉田】ishigaki yoshida at Ishigaki Yoshida
Black wagyu sandwich ??
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Ishigaki Yoshida (石垣吉田), Tokyo (Dec 2017)
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#ishigakiyoshida #visittokyo #石垣吉田
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- Jason Wang added a new meal Dinner at カゲロウ+ at K+ (Kagero Plus)
Japanese-Italian cuisine by Kagero+. It all started as a summer popup by Chef Yoshiyuki Ono of L'Equateur. With the success he's had with Kagero, it has become a permanent restaurant. K+ is currently Tabelog 2019 Bronze.
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Kagero+ seriously serves up some of the best Italian food we've ever had! We chose 5 appetizers and 4 mains from the menu plus... More
Japanese-Italian cuisine by Kagero+. It all started as a summer popup by Chef Yoshiyuki Ono of L'Equateur. With the success he's had with Kagero, it has become a permanent restaurant. K+ is currently Tabelog 2019 Bronze.
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Kagero+ seriously serves up some of the best Italian food we've ever had! We chose 5 appetizers and 4 mains from the menu plus desserts. The pastas were incredible and included some of the best dishes we've had all year. Perfect texture with complex flavors. We loved our meal here and hope to return! ?
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Kagero+ (カゲロウ), Tokyo (Dec 2017)
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- Jason Wang added a new meal Dinner at うなぎ魚政 at Unagi Uomasa (うなぎ 魚政)
A special unagi shop in Tokyo - Uomasa (うなぎ 魚政). They pride themselves on serving only domestically bred eel of the finest quality; 'Tokuchukatsuman' (literally translated 'specially prepared from living eels') is a registered trademark of this store. Reservations are a must and you also have to pre-order your meal a week in advance as sourcing... More
A special unagi shop in Tokyo - Uomasa (うなぎ 魚政). They pride themselves on serving only domestically bred eel of the finest quality; 'Tokuchukatsuman' (literally translated 'specially prepared from living eels') is a registered trademark of this store. Reservations are a must and you also have to pre-order your meal a week in advance as sourcing and preparation takes time. When you arrive, they begin the cooking process which takes 40 minutes so everything is served as fresh as it can possibly be. We ordered 5 sets of wild unagi - 4 unajyu and 1 kabayaki. It was hands down the one of the best unagi we've ever had anywhere in Japan. ?
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Uomasa (うなぎ魚政), Tokyo (Dec 2017)
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Trying local ethnic Hmong food at a proper restaurant in Sa Pa before leaving this area. The Hill Station Signature provides visitors with a cozy and contemporary setting while enjoying the panoramic views of the valley below. The team in the kitchen and servers are all from local minorities. The ingredients used are natural produce available in Sa... More
Trying local ethnic Hmong food at a proper restaurant in Sa Pa before leaving this area. The Hill Station Signature provides visitors with a cozy and contemporary setting while enjoying the panoramic views of the valley below. The team in the kitchen and servers are all from local minorities. The ingredients used are natural produce available in Sa Pa and the surrounding area. Excellent meal with authentic flavors!
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The Hill Station, Sa Pa (Dec 2017)
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- Jason Wang added a new meal Dinner at Chả cá Thăng Long at Chả Cá Thăng Long
Can't leave Hanoi without eating the iconic local specialty Chả Cá, which is a Vietnamese-style fish served with turmeric & dill. There's even a street named after the dish to honor this unique delicacy. There are a couple of institutional spots to have this dish (including Chả Cá Thăng Long), and you know you're at the right place when impostors... More
Can't leave Hanoi without eating the iconic local specialty Chả Cá, which is a Vietnamese-style fish served with turmeric & dill. There's even a street named after the dish to honor this unique delicacy. There are a couple of institutional spots to have this dish (including Chả Cá Thăng Long), and you know you're at the right place when impostors dress up like the waiters inside and try to convince you to go across the street.
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To prepare Chả Cá, the fish bones are removed. It's then seasoned, covered in banana leaves and grilled over coal. An oven is needed when serving to keep Chả Cá hot. Finally, it's fried table-side and served with roasted peanuts, rice noodles, spice vegetables (dill, spring onion, coriander, mint) and fish sauce. Delicious!
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“The Hanoian has a saying that someone has to try this fish once in a life before leaving the world.”
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Chả Cá Thăng Long, Hanoi (Dec 2017)
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