Restaurants
- Reisa Jiang added a new meal Dinner at Kasumicho Yamagami at Kasumicho Yamagami
Kasumicho Yamagami 霞町やまがみ 1st visit — previously Kasumicho Suetonius, after the Suetomi san closed the restaurant in 2018, then sous chef Yamagami san reopened it under his own name. Warm and homey setting, choice between seasonal ingredients (fugu in winter) and his signature suppon for the grilled course. For rice dish there’s also... More
Kasumicho Yamagami 霞町やまがみ 1st visit — previously Kasumicho Suetonius, after the Suetomi san closed the restaurant in 2018, then sous chef Yamagami san reopened it under his own name. Warm and homey setting, choice between seasonal ingredients (fugu in winter) and his signature suppon for the grilled course. For rice dish there’s also a choice between uni and takenoko. Favorite was the super juicy boiled daikon. •
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- Reisa Jiang added a new meal Dinner at 中華たかせ at CYUKA TAKASE (中華たかせ)
A couple interesting oldies, matured but still alive. The Barolo was dense and well structured while the Morgon still got some juicy fruit. A pleasure to drink both.
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#wine #vino #winelover #winetasting #winetime #instawine #winelovers #vin #wineporn... More
A couple interesting oldies, matured but still alive. The Barolo was dense and well structured while the Morgon still got some juicy fruit. A pleasure to drink both.
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- Reisa Jiang added a new meal Dinner at 天てんぷら うち津 at Tentempura Uchitsu
Tempura Uchitsu 天ぷらうち津 1st visit — beautiful decor with a Sakura and pine tree garden as backdrop. Chef was very nice and accommodating (booking agent made a mistake on reservation time but he let us in and watched him prepping). Loved the takenoko and shirauo tempura. The seaweed shabu was original and delicious. •
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Tempura Uchitsu 天ぷらうち津 1st visit — beautiful decor with a Sakura and pine tree garden as backdrop. Chef was very nice and accommodating (booking agent made a mistake on reservation time but he let us in and watched him prepping). Loved the takenoko and shirauo tempura. The seaweed shabu was original and delicious. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #tempurauchitsu #tempura #tokyo #japan #japanesefood #天てんぷらうち津 #東京 #天ぷら #日本 #日本料理 Less
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- Reisa Jiang added a new meal Dinner at 臼杵ふぐ 山田屋 at Yamadaya (山田屋)
Usukifugu Yamadaya 臼杵ふぐ山田屋 2nd visit — 1st visit was 4 years ago, the restaurant has lost 1 star since but it was still a very satisfying fugu meal. All private rooms, great service. There are probably better value fugu restaurants in the city but you can never go wrong with the quality standard here. •
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Usukifugu Yamadaya 臼杵ふぐ山田屋 2nd visit — 1st visit was 4 years ago, the restaurant has lost 1 star since but it was still a very satisfying fugu meal. All private rooms, great service. There are probably better value fugu restaurants in the city but you can never go wrong with the quality standard here. •
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- Reisa Jiang added a new meal Dinner at 井本 at Imoto
Imoto 井本 1st visit — loved the karasumi mochi, abalone & bamboo shoot soup and it was lovely to see some early spring mountain vegetables on the menu. Amazing sake selection too! •
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Imoto 井本 1st visit — loved the karasumi mochi, abalone & bamboo shoot soup and it was lovely to see some early spring mountain vegetables on the menu. Amazing sake selection too! •
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- Reisa Jiang added a new meal Dinner at お料理 佐藤 at oryourisatou (お料理 佐藤)
Sato 佐藤 1st visit — trucked in a quiet street near Kokura station, stepping into the restaurant felt like stepping back in time. Traditional decor and a U-shaped counter that makes it easy to watch Sato san preparing the dishes. Seasonal ingredients included two types of whitebaits, fugu, crab and early season bamboo shoot. Some sake were served... More
Sato 佐藤 1st visit — trucked in a quiet street near Kokura station, stepping into the restaurant felt like stepping back in time. Traditional decor and a U-shaped counter that makes it easy to watch Sato san preparing the dishes. Seasonal ingredients included two types of whitebaits, fugu, crab and early season bamboo shoot. Some sake were served in vintage baccarat crystal glasses. Friendly and relaxing atmosphere, overall a very pleasant experience.•
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Il Teatrino da Salone 1st visit — As part of a restaurant group, the atmosphere was somewhat commercial but the food was quite good. Both presentation and flavors were on point. The oyster & watercress pasta was delicious. Though I was expecting more of a cooking show behind the counter given the name and the concept of the restaurant, instead, most... More
Il Teatrino da Salone 1st visit — As part of a restaurant group, the atmosphere was somewhat commercial but the food was quite good. Both presentation and flavors were on point. The oyster & watercress pasta was delicious. Though I was expecting more of a cooking show behind the counter given the name and the concept of the restaurant, instead, most dishes were prepared in the kitchen inside. •
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L’appartamento Di Naoki 1st visit — had high expectations for this place as the chef has been doing a lot of collaborations with other high profile restaurants recently. All dishes smelt amazing when they were being prepared but on the palate they were always missing something (salt perhaps).. wine list wasn’t very exciting neither. Favorite dish... More
L’appartamento Di Naoki 1st visit — had high expectations for this place as the chef has been doing a lot of collaborations with other high profile restaurants recently. All dishes smelt amazing when they were being prepared but on the palate they were always missing something (salt perhaps).. wine list wasn’t very exciting neither. Favorite dish was the tomato tartare and mozzarella, which was perfectly seasoned. •
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- Reisa Jiang added a new meal Dinner at くすのき at Kusunoki Ichihara
Kusunoki くすのき 2nd visit — this place remains my favorite tempura restaurant in Tokyo so far and the winter menu is even more amazing than my last visit: crab, tora fugu and shirako 3 ways (grilled, boiled and tempura). Seasonings included salt, mushroom purée and daikon daishi sauce, which are on the lighter side but complements perfectly... More
Kusunoki くすのき 2nd visit — this place remains my favorite tempura restaurant in Tokyo so far and the winter menu is even more amazing than my last visit: crab, tora fugu and shirako 3 ways (grilled, boiled and tempura). Seasonings included salt, mushroom purée and daikon daishi sauce, which are on the lighter side but complements perfectly the airy and weightless texture of tempura here. •
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NK (Nanpeidai Kakuland) 1st visit — the newest addition to the Ishikawa group which shares the same location (different entrance) with Ishikawa. Comfortable and relaxing setting; great service, staff was very accommodating; the food exceeded my expectations too. Japanese, French and Chinese techniques were all utilized. Loved the braised shiitake... More
NK (Nanpeidai Kakuland) 1st visit — the newest addition to the Ishikawa group which shares the same location (different entrance) with Ishikawa. Comfortable and relaxing setting; great service, staff was very accommodating; the food exceeded my expectations too. Japanese, French and Chinese techniques were all utilized. Loved the braised shiitake + fukahire and the saffron kani rice, especially the final serving with shrimp curry. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #nanpeidaichefstablefeaturingkakuland #nk #tokyo #finedining #japan #石かわ #enuke #kaiseki #japanesefood #懐石料理 #東京 Less