Restaurants
- Reisa Jiang added a new meal Dinner at 天ぷら食って、蕎麦で〆る店。「日本橋 蕎ノ字・sonoji」 at Nihombashi Sonoji (日本橋 蕎ノ字)
Nihonbashi Sonoji 日本橋蕎ノ字 1st visit — a tempura restaurant also famous for its soba. Chef Suzuki san is from Shizuoka so he features ingredients and sake from his hometown. Very high quality tempura, perfect texture and full of flavors. Loved the tender and smoky venison tempura and the seasonal takenoko tempura. Soba was freshly made every... More
Nihonbashi Sonoji 日本橋蕎ノ字 1st visit — a tempura restaurant also famous for its soba. Chef Suzuki san is from Shizuoka so he features ingredients and sake from his hometown. Very high quality tempura, perfect texture and full of flavors. Loved the tender and smoky venison tempura and the seasonal takenoko tempura. Soba was freshly made every day, al dente texture and pure buckwheat flavor. Overall an amazing meal. •
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- Reisa Jiang added a new meal Dinner at 肉割烹 上 at Nikukappou Jou (肉割烹 上)
Niku kappo Jo 肉割烹上 2nd visit — 1st visit was 4 years ago which I enjoyed a lot, and this time the food has gotten even more refined. The meal was wagyu focused but not too heavy, balanced with a few seasonal fish dishes. The dan dan noodle and beef curry rice were a great way to finish the meal. •
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Niku kappo Jo 肉割烹上 2nd visit — 1st visit was 4 years ago which I enjoyed a lot, and this time the food has gotten even more refined. The meal was wagyu focused but not too heavy, balanced with a few seasonal fish dishes. The dan dan noodle and beef curry rice were a great way to finish the meal. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #nikukappojo #wagyu #tokyo #japan #japanesefood #肉割烹上 #和牛 #東京 #日本 #日本料理 #割烹 Less
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- Reisa Jiang added a new meal Dinner at 炎水 at En Sui (炎水)
Ensui 炎水 1st visit — a new kappo restaurant by chef Itou san who trained at Ryugin. Open and spacious interior, wide counter built around the katsuoboshi slicer as Itou san believes dashi is the center element of kaiseki. The meal was quite traditional, with some innovative elements reminiscent of Ryugin. A few dishes were slightly under seasoned... More
Ensui 炎水 1st visit — a new kappo restaurant by chef Itou san who trained at Ryugin. Open and spacious interior, wide counter built around the katsuoboshi slicer as Itou san believes dashi is the center element of kaiseki. The meal was quite traditional, with some innovative elements reminiscent of Ryugin. A few dishes were slightly under seasoned but overall a great experience. Great potential for this place with the chef’s focus and determination. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #ensui #kaiseki #tokyo #japan #japanesefood #炎水 #懐石料理 #東京 #日本 #日本料理 #割烹 Less
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- Reisa Jiang added a new meal Dinner at おにく 花柳 at Oniku Karyu (おにく 花柳)
Oniku Karyu おにく花柳 1st visit — a 1 Michelin star wagyu restaurant with only 4 counter seats and 2 private rooms, the atmosphere is very intimate. It’s the start of the Matsutake season so I was happy to seem some huge mushrooms being served (though the aroma intensity was lacking a bit). Very high quality beef, favorite dish was the beef... More
Oniku Karyu おにく花柳 1st visit — a 1 Michelin star wagyu restaurant with only 4 counter seats and 2 private rooms, the atmosphere is very intimate. It’s the start of the Matsutake season so I was happy to seem some huge mushrooms being served (though the aroma intensity was lacking a bit). Very high quality beef, favorite dish was the beef shin stew, rich flavor and perfectly tender texture. Only complaint was the mediocre wine list, better byo. •
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- Reisa Jiang added a new meal Dinner at てんぷら 近藤 at Kondo (てんぷら 近藤)
Tempura Kondo てんぷら近藤 1st visit — and most likely the last visit. Food was actually good, well balanced flavor and the texture was immaculate. However the service was disappointing (which is very rare in Japan), the vibe we got from the staff was that none of them wanted to be there. All the sake tasted like they have been opened for a... More
Tempura Kondo てんぷら近藤 1st visit — and most likely the last visit. Food was actually good, well balanced flavor and the texture was immaculate. However the service was disappointing (which is very rare in Japan), the vibe we got from the staff was that none of them wanted to be there. All the sake tasted like they have been opened for a week. I wonder how they got their 2 Michelin stars. •
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- Reisa Jiang added a new meal Dinner at Reglisse - レグリス at レグリス - Reglisse
Reglisse レグリス 1st visit — quite decent French cuisine, very good wine service and byo friendly which is great for wine dinners. The duck two ways (en croute & confit) was classic and tasty •
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Reglisse レグリス 1st visit — quite decent French cuisine, very good wine service and byo friendly which is great for wine dinners. The duck two ways (en croute & confit) was classic and tasty •
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- Reisa Jiang added a new meal Dinner at 銀座よし澤 at Ginza Yoshizawa (Kaiseki)
Ginza Yoshizawa 銀座よし澤 1st visit — traditional kaiseki, subtle flavors, combination of winter and spring ingredients, good sake selection. Pleasant, though not the most memorable, experience. •
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Ginza Yoshizawa 銀座よし澤 1st visit — traditional kaiseki, subtle flavors, combination of winter and spring ingredients, good sake selection. Pleasant, though not the most memorable, experience. •
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- Reisa Jiang added a new meal Dinner at Reglisse - レグリス at レグリス - Reglisse
Byo dinner featuring Ente. WOTN: 92 Meursault — Ente’s first vintage, intense and smoky nose, dense and powerful palate, very different from his current restrained style. Too bad 93 was corked and 00 was oxidized. 13 d’Auvenay Aligote was ready and expressively d’Auvenay on the nose but slightly tart on the palate, definitely needs more time.
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Byo dinner featuring Ente. WOTN: 92 Meursault — Ente’s first vintage, intense and smoky nose, dense and powerful palate, very different from his current restrained style. Too bad 93 was corked and 00 was oxidized. 13 d’Auvenay Aligote was ready and expressively d’Auvenay on the nose but slightly tart on the palate, definitely needs more time.
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- Reisa Jiang added a new meal Dinner at たでの葉 青山 at Tadeno Ha (たでの葉)
Tadenoha たでの葉 3rd visit — The signature nabe at the end featured kuma this time, first served shabu style with spring mountain vegetables, then as miso soup, and finally as the soup gets thicker, it was poured on top the bamboo shoot rice almost like gravy. Delicious as always. •
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Tadenoha たでの葉 3rd visit — The signature nabe at the end featured kuma this time, first served shabu style with spring mountain vegetables, then as miso soup, and finally as the soup gets thicker, it was poured on top the bamboo shoot rice almost like gravy. Delicious as always. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #tadenoha #robatayaki #tokyo #japan #japanesefood #たでの葉 #炉端焼き #東京 #日本 #日本料理 Less
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- Reisa Jiang added a new meal Dinner at ぎんざ一二岐 at Ginza Ibuki
Ginza Ibuki ぎんざ 一二岐 1st visit — tucked away in a quiet back alley, this place has got some local charm. All the other guests at the counter were regulars. Spring ingredients in full swing, the bamboo shoots + squid + spring vegetable rice was delicious! •
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Ginza Ibuki ぎんざ 一二岐 1st visit — tucked away in a quiet back alley, this place has got some local charm. All the other guests at the counter were regulars. Spring ingredients in full swing, the bamboo shoots + squid + spring vegetable rice was delicious! •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #ginzaibuki #kaiseki #tokyo #japan #japanesefood #ぎんざ一二岐 #懐石料理 #東京 #日本料理 #日本 Less