Patek Nautilus

Tempura AsanumaInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your likes, follows, and saves of our restaurant.I revisited Tempura Asanuma, a recipient of the Tabelog Award 2026 Silver and recognized as one of the top 100 restaurants. Since opening, it has been incredibly popular and is well-known for being hard to reserve. I always look forward to visiting this place.Here’s what I had on this day, along with some thoughts:Everything was delicious with a crispy coating. Even though it’s still August, I was delighted to find matsutake mushrooms on the menu.‘Hatoshi’ Every time I have this, I truly feel it’s a dish from Asanuma! (laughs)‘Kuruma Ebi’ ‘Kuruma Ebi’ ‘Kisu’ ‘Akana (Higo Murasaki)’ So creamy and delicious.‘Yamagata Prefecture Shiitake’ Thick and juicy shiitake mushrooms.‘Kashima Clam’ The flavor deepens with every bite.‘Water Eggplant and Cucumber with Ume’ ‘Chiba Prefecture Freshly Harvested Corn’ The sweet corn is exquisite.‘Tachiuo with Shiso Roll’ ‘Myoga’ ‘Shin Ika’ ‘Shin Ika Legs’ ‘Aori Ika’ A delightful comparison for squid lovers.‘Matsutake’ I feel so lucky to enjoy this during the season.‘Scallop Tempura’ This is my favorite way to enjoy scallops.‘Botan Ebi’ Perfectly cooked and absolutely delicious.‘Potato’ So sweet and irresistibly tasty.‘Anago’ ‘Shijimi Red Miso Soup’ ‘Shrimp, Lotus Root, and Eggplant Tempura Rice Bowl’ I had a wonderful time and would love to visit again. It was a great meal! Less

Maki Tori Shin KobeInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for visiting. We would appreciate your likes, follows, and saving our restaurant.I revisited Maki Tori Shin Kobe, a recipient of the Tabelog Award 2026 Silver and recognized as one of the top 100 restaurants.This is a well-known establishment specializing in yakitori and a variety of dishes using wood-fired cooking. One of their most popular items is the fragrant soboro rice served at the end of the meal, which is a signature dish.Here are the dishes I enjoyed that day, along with some thoughts:This was my first visit since Chef Furukawa took over, and I was impressed by the quality of the food, service, and overall operation. I had a wonderful time. Thank you!- Akita Prefecture Takahata Hinai Chicken Thigh - Kosaka Chicken White Liver Served with sesame oil and salt from Kikaijima.- Kosaka Chicken Grilled Thigh with Kujo Green Onion - Kosaka Chicken Sasa-mi Kombu-shime with Okra, Cucumber, and Okahijiki Vinegar Salad, and Myoga - Akita Prefecture Takahata Hinai Chicken Gizzard and Engawa Engawa is sandwiched between the gizzards.- Shizuoka Prefecture Hasegawa Farm Jumbo Mushrooms Wood-fired with Chicken Breast Dashi - Kosaka Chicken Chicken Shumai Soup Made with Rishiri Kombu for a rich flavor.- Akita Prefecture Takahata Hinai Chicken Liver So tender and juicy.- Pickled Daikon as a palate cleanser - Akita Prefecture Takahata Hinai Chicken Hanging Tender with Mountain Wasabi - Fermented Tomato Kuzu Somen with Micro Basil Served cold, with a refreshing balance of acidity and sweetness.- Akita Prefecture Takahata Hinai Chicken Calf with Zucchini and Salsa Sauce - Wood-fired Toast with Chicken Breast Rillettes - Obi and Kamo Eggplant with Sori Kamo eggplant is sandwiched between Obi and Sori.- Akita Prefecture Takahata Hinai Chicken Chicken Wing Negima with Fresh Pepper Paste - Osmanthus Granita with White Peach and Elderflower - Smoked Pickles - Chicken Dashi Red Miso Soup - Wood-fired Chicken Soboro Rice - Wood-fired Chicken Soboro Rice with Corn - Oriental Beauty Tea - Okayama Prefecture Shine Muscat Candy, Shimane Prefecture Kamikou Candy - Homemade Smoked Caramel I had a truly enjoyable time and would love to visit again. It was a great meal! Less

ShinodaInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your likes, follows, and saving the restaurant.I revisited "Shinoda," a recipient of the Tabelog Award 2026 BRONZE and a member of the prestigious 100 Best Restaurants. Additionally, it earned one star in the Michelin Guide Hiroshima & Ehime 2018 and has consistently received 3 Tock from Gault & Millau every year.The restaurant is located along Ote-dori, just a 14-minute walk from Imabari Station, tucked away from the main Imabari street. It features a luxurious space with only 4 counter seats.The chef, Yusuke Shinoda, is known for his innovative dishes crafted from local Ehime ingredients.The seafood is sourced from the popular fisherman Junichi Fujimoto, who meticulously manages everything from blood removal to temperature control. Even the vegetables are harvested at the perfect timing. The chef expresses umami through simple combinations of ingredients.Here are the dishes I enjoyed that day, along with some thoughts:"Lemon Soda""Myoga Rice Porridge" Light yet packed with umami."Hamo Dashi Soup with Kuzukiri" Kuzukiri is often enjoyed with sweetness, but it becomes even more delicious when paired with the umami of hamo dashi.Sashimi: "Kisu""Hamo" Two types: hamo with bones removed and boneless fillets."Marinated Managatsuo" With nori, myoga, and shio-koji."Chilled Fried Eggplant with Shrimp" A warm and elegant flavor that is delightful."Charcoal-Grilled Sweetfish from Kamo River, Saijo City, with Sweet Pickled Green Plums""Nanban-zuke of Tenjiku-dai with Cucumber" The specialty Tenjiku-dai is served as nanban-zuke."Salt-Baked Blue Crab" This was the chef's first attempt, and it was also my first experience with salt-baked blue crab."Rice Cooked with Peppers and Tiny Fish" Using California Wonder peppers."Pickles""Okra Soup" With hamo dashi."Warabi Mochi"I had a wonderful time and would love to visit again. It was a great meal. Less

KataoriInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your likes, follows, and saving the restaurant.I revisited Kataori, a Michelin two-star restaurant and recipient of The Tabelog Award 2026 Gold & the prestigious 100 Best Restaurants award, for a private reservation. This establishment reigns at the top of the Tabelog rankings among 900,000 restaurants nationwide.On this day, I had the pleasure of meeting a new apprentice, a charming young boy with a lovely smile. There is no other place that educates its apprentices as thoroughly as this one, and it shows in their work. It truly is exceptional, and the word "outstanding" perfectly describes it.Here are the dishes we enjoyed, along with some thoughts:The cuisine is simple yet maximizes the flavors of the ingredients. The sashimi was incredibly fresh and delicious... a parade of unique and exquisite dishes.- "Genmaicha" (Brown Rice Tea)- "Nasu Somen" A local Kanazawa dish made with purple eggplant (somen eggplant) and snow peas.- "Ichiban Dashi" (First Broth)- "Wakame Soup with Abalone from Suzu and Egg Tofu"- "Sashimi: Isaki, Akai Ika, Koji" Isaki from Nanao, Akai Ika from Himi, and Koji from Shinminato.- "Ayugiri (Sweetfish) Nanban-zuke from Shogawa, Toyama" The delicate balance of acidity and sweetness creates an indescribably delicious flavor.- "Iwakaki (Rock Oysters) from Chirihama, Hakui City, Ishikawa, with Mizuna" The oysters are delicious, and the broth is packed with umami. The crispness of the mizuna is delightful.- "Managatsuo (Japanese Spanish Mackerel) Yuuan-yaki with Fuki (Butterbur) Goma-ae"- "Aji (Horse Mackerel) Stick Sushi with Shiro-uri (White Cucumber) Karamushi"- "Tachiuo (Beltfish) Narutoyaki with Kombu Salt"- "Uzan (Sea Eel) from Fukui" The crispy grilled sea eel pairs perfectly with the subtly sweet vinegar-flavored cucumber.- "New Potatoes" These are fried Kanazawa potatoes that have been passed through a fine sieve. They are filled with butter, creating a classic potato with butter dish. Initially, they taste like traditional Japanese potatoes, but the flavor of the butter gradually enhances the dish, transforming it into a delicious potato with butter.- "Pickles"- "Himi Beef Yawata Roll"- "Miso Soup"- "White Rice"- "Kanazawa Dashi Rice"- "Aji Zuke Don (Marinated Horse Mackerel Rice Bowl)"- "Karasumi Rice (Dried Mullet Roe Rice)"- "Grilled Sweetfish Rice Ball Chazuke"- "Himuro Manju (Steamed Bun)"- "Matcha (Green Tea)"I had a wonderful time and would love to visit again. It was a great meal! Less

Akasaka OginoInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your "likes," "follows," and "saves" for the restaurant.I revisited "Akasaka Ogino," a recipient of the 2026 Silver Tabelog Award and selected as one of the top 100 restaurants. I always look forward to dining here.The bright and lively interior, along with the smiles of Chef Ogino and his apprentices, creates a wonderful atmosphere. Each time, the food is delicious, and I leave completely satisfied.Here are the dishes I enjoyed that day, along with my thoughts:"Ume Juice" I started with a thick ume juice for my first drink."Chilled Corn Chawanmushi" This dish features sweet Gold Rush corn, served as a puree, steamed, and grilled, accompanied by green beans. A must-try for corn lovers!"Furukawa Bay Hairy Crab, Yoichi Sea Urchin, Tomato Jelly" The Kumamoto red eggplant is grilled and served with black Sakai edamame mixed with sweet soybean paste, along with grilled Moroccan green beans."Tiger Fish with Water Shield, Wood Ear Mushrooms, and White Radish Soup" "Octopus Chili with Asparagus" Served with ume wasabi sauce."Grilled Bonito with Scallion Salt Sauce and Shiso Flowers" "Hamo Hot Pot with Yellow Garlic, Kujo Green Onion, and Mizuna" This is a hot pot featuring golden hamo from Amakusa."Summer Specialty: Abalone Somen" A luxurious dish featuring steamed abalone, liver, and abalone puree, garnished with green onions. The somen noodles are from "Menjo Uesugi" in Miwa. Absolutely delicious!Hassun: "Shine Muscat White Soybean Paste" "Fruit Tomato with Water Shield" "Noto Iwa Mozuku, Nagaimo, Shiso Leaves, and Gold Leaf" "Sliced Aori Squid with Freshly Roasted Sesame and Daikon Salad" "Kinki Fish Fried in Puffed Rice Flour, Pickled Onions, and Tomato" "Kobe Beef Shabu-Shabu with New Onion Marinade and Yellow Garlic" "Silk Sweet Tempura" "Tenryu River Sweetfish, Charcoal Grilled" Served with green vinegar and wasabi leaves. The crispy texture makes it exquisite."Kamo Eggplant Charcoal Grilled with Bonito Flakes and Flower Zucchini" The flower zucchini from Ichiro Farm is tempura-fried with soft-shelled turtle meat. Served with salt and soy sauce."Turnip with Fujimoto's Managatsuo" Served with soft-shelled turtle broth sauce and ginger. This sauce is incredibly delicious!"Pickles" "Red Miso Soup" "Unadon (Grilled Eel Rice Bowl)" Perfectly cooked, with a crispy exterior and fluffy interior, it is simply exquisite."Corn Rice" A luxurious rice dish made with two types of corn: White Chocolate and Cold Rush, topped with fresh White Chocolate."Gobo Kinpira and Fujimoto's Boiled Shirasu Rice" "All Toppings Rice" In addition to the above, it includes egg yolk, bonito flakes, and seaweed."Sea Bream Ume Chazuke" "Warabi Mochi" "Amane Mask Melon with Coconut Ice Cream and Passion Fruit" I had a wonderful time and would love to visit again. It was a great meal! Less

Ten Zushi Kyomachi BranchInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your likes, follows, and saves of the restaurant.I revisited the Michelin one-star restaurant and Tabelog Award 2026 SILVER winner, "Ten Zushi Kyomachi Branch." It’s always a pleasure to come here.On this day, I had a delightful conversation with Chef Amano.Here’s what I enjoyed on this visit:As expected, the marinated medium fatty tuna and squid are signature nigiri at Ten Zushi—absolutely exquisite. Each piece of nigiri feels like a perfectly crafted dish. Everything was delicious as always.- Marinated Medium Fatty Tuna - Fatty Tuna with Salt - Signature Red Squid - Sweet Shrimp - Clear Soup - Pickled Mackerel - Scallop with Soy Sauce - Flounder Fin - White Sweet Sea Bream - Marinated Medium Fatty Tuna - Kiss Fish - Red Sea Urchin Gunkan from Yamaguchi Prefecture, Shimonoseki - Red Miso Soup with Water Shield - Grilled Turban Shell and Okra - Striped Jack - Sweet Shrimp Heads - Sea Bream with Liver - Eel - Sea Grapes Hand Roll - Egg - Melon I had a wonderful time and would love to visit again. It was a great meal. Less

Nishi-Azabu AoInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for taking a look. I would appreciate your "likes," "follows," and "saves" of the restaurant.I revisited Ao, a restaurant in Nishi-Azabu that has won the Tabelog Award 2026 Gold and is also recognized as one of the top 100 restaurants. I always look forward to dining here.Recently, Chef Minemura has been welcoming guests outside the restaurant, which makes me feel a bit embarrassed. I apologize for making him wait until just before the scheduled time on this particularly hot day.Here are the dishes I enjoyed that day, along with my thoughts:"Ehime, from Mr. Fujimoto: Nerve-processed Hamo Consommé" Tonight, we had Hamo Consommé—rich and delicious from the start!"From Mr. Fujimoto: Chilled Fettuccine with Red Sea Urchin" The rich red sea urchin fettuccine is such a luxury! It’s incredibly delicious!"Ehime, from Mr. Fujimoto: Nerve-processed Managatsuo (Skipjack Tuna) with Straw Grilling, Tomato Sauce from Nakano in Yoichi, Hokkaido" The Managatsuo has belly meat in the front and back meat in the back. The rare meat pairs perfectly with the tomato sauce and wasabi, making it exquisite."From Sado: Black Abalone with Homemade Butter and Lotus Root Trio" The abalone is delicious, but the lotus root is sweet and enhanced by the butter’s richness—so tasty! The soup is also wonderful."From Nagai Sakana-nin, Mr. Hasegawa: Red Shrimp and Bisque" This is a classic specialty. With this shrimp and bisque, I could eat as many as I want (laughs)."Freshly Baked Brioche" I believe this is the most delicious brioche in Japan."From Kanazawa, Ishiyo: Hairy Crab Risotto" It’s even more delicious when wrapped in Kontobi seaweed."Corn Soup from Mr. Kijitani" The center features tomato extract jelly. This rich soup highlights the sweetness of the corn."From Nagai Sakana-nin, Mr. Hasegawa: Nerve-processed Kuro-mutsu (Black Mutsu), Today's Preparation" "From Kuramitsu Farm: Granita of Kishu Nanko Plum" A granita with a perfect balance of sweetness and acidity. It refreshes the palate and prepares me for the next meat dish."Ueda Livestock: Special Long-Term Fed 45-Month-Old Female Cow, "Special Tajima Beef" Charcoal Grilled" This Chateaubriand is packed with flavor. The more you chew, the more delicious it becomes. The Kamonasu from Kamigamo is also perfectly tender."Shizuoka, Hamamatsu: Angel Mask Melon" This high-sugar mask melon is perfectly ripe and exquisite."From Koyama Fruit Orchard: Instant Compote of Toromomo (Peach)" "Grass-Fed Jersey Milk Ice Cream" "Cream Puff and Canelé" "Herbal Tea" Once again, it was a parade of exquisite dishes. I definitely want to visit again. It was a great meal! Less

KasaharaInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for checking this out. I would appreciate your likes, follows, and saving the restaurant.I revisited "Kasahara," a recipient of the Tabelog Award 2026 Gold and recognized as one of the top 100 restaurants.It holds the number one spot in the Tabelog yakitori rankings, leaving other establishments far behind. Simply put, it’s delicious. I look forward to each visit, and even writing this makes me crave it, as the memories are so vivid (laughs).Here’s what I had that day, along with some thoughts:"Tofu and Edamame" Cold tofu topped with a cold edamame paste. It was a very hot day, so it was refreshing and delicious."Chicken Breast Sashimi with Green Onion" So delicious that I could eat it endlessly (laughs)."Liver Sashimi with Ginger Soy Sauce" So plump and incredibly tasty. I could eat this as much as I want (laughs)."Negimi" Crispy on the outside, juicy on the inside, with sweet green onions—absolutely exquisite."Oni Oroshi" "Pickled Cucumbers" "Kashiwa" Moist and juicy chicken."Furisode" Crispy skin with juicy meat inside. Irresistible."Corn" Each kernel is skewered individually, probably around a dozen."Meatballs" Perfectly cooked with a melt-in-your-mouth rare texture. So delicious."Kimo" Plump and reminiscent of foie gras."Kamo Eggplant" "Kawa" The crunchiness is irresistible—like a crispy skin snack!"Quail Egg" The inside is creamy."Chicken Tender with Wasabi" A combination of rare chicken tender and wasabi."Chicken Wings" "Ramen" The rich broth is the source of its deliciousness.Additional:"Sunagimo" Plump and crunchy."Harami" Plump and juicy."Seseri" "Se-gimo" Exceptional in both texture and flavor."Hatsumoto" Plump and tender.I had a wonderful time and would love to visit again. It was a great meal! Less