Archives: Travel Post

The first thing that surprises me when I visit the store is the thickness of the menu list. Selected shochu that the staff actually visited the kura and vetted, a whopping 300 kinds of shochu. The menu, which includes a plum-dried sour made from homemade plum-dried noodles, a long-term extraction of water-dried tea, and homemade fruit wine, is also set apart from other shops. The reputed chicken nanban or homemade smoked goes well with the shochu.

A Japanese restaurant that was branded by Hiromitsu Nozaki, who retired in the year of Reiwa 5 (2023), and continues to receive a Michelin star. Serving seasonal ingredients in the most delicious way of eating. I feel surprised and fresh no matter how many times I visit. It graciously expresses the character of the ingredients without consistently strangeness, such as the classic abalone, soyaki, and seasonal cooked rice. Omakase course 16,500 yen (including service charge).

The master, Makoto Saizaki, uses ingredients from Saga, where he is from, and Kansai, where he works, to assemble a course that condenses the seasons. He says he is trying to cook dishes that can make you feel the taste of the ingredients without putting too much hands. The sweet snapper bowl is a dish that has a clear taste and a soft and fleshy sweet snapper flavor, giving you a sense of your master's will. 21,780 yen (cooking only).

The main store of Daisuke Miyashita, who is a master of many eateries. Take care of the strength and weakness of taste for each dish, and offer guests a course of about 10 dishes to the end without getting bored. The ingredients are from the contract farmers and fishing ports, where delicious seasonal items from that period arrive every day. They carefully prepare ingredients that have been carefully sent directly, and offer a one-time dish that exudes a three-dimensional taste.

A small cooking dish prepared by a friendly master alone. Although it is not strange, a simple and polite dish can feel the taste of the ingredients. In order to make you feel the difference in taste, two kinds are offered one by one. Serve boiled seasonal vegetables after baking or frying, freshen your mouth. The course carrying in consideration of the condition of the customer is also stunning. The contents of the dishes are somewhat changed depending on the purchasing situation.

"I'm just doing what I should normally do," said his master, Matsubara, who humbles, but offers polite dishes that spare no effort, such as grilling grilled over a charcoal fire and shaving the bonito bars to be soaked on the spot. The charcoal grilling of Omi beef baked with exquisite kashika, and the stick sushi of mackerel made with mackerel from the greasy Aomori are well-established dishes. You can't miss the white-yaki of natural eaves only in summer.

A teppanyaki restaurant by a chef with a 28-year history of teppanyaki, located behind an alley in Nishi-Azabu. The ingredients selected by the chef were not to mention Wagyu beef, but the finest ingredients such as fresh ise shrimp, Omar shrimp and abalone purchased that day. Ingredients such as ise shrimp and black abalone, which are cooked alive from the water tank, are served at their best with the chef's brilliant hand-handling that reels out in front of you. The original mixed salt, which attracts the taste of the ingredients, is based on the salt of Awakuni Island in Okinawa Prefecture, and has various types such as the Yamaoi and citrus.

A hamburger specialty store near Roppongi Hills. "You can eat the most delicious hamburger on the earth," and you can taste the hamburger you can boast. The popular "Gori Gori Burger" is a simple signboard menu with only buns, cheese and meat without vegetables, so that you can fully taste the taste of meat.

Restaurant with good organic vegetables in Azabu juban. There is an extensive menu of fresh vegetables harvested every morning at our own plantation in Sakura, Chiba Prefecture. You can eat all organic vegetables for 3218 yen per serving (order for 2 servings to the number of people). Not only vegetables but also meat can be enjoyed domestically made Japanese Japanese beef, and recommended for dates and girls' associations. Drinks are also good for the body, such as organic wine and smoothies using kale.

Beautiful and modern shop located in a quiet residential area of Nishi-Azabu. Every morning, they grind and hand-chop domestic buckwheat flour. The crisp, smooth buckwheat noodles go well with dry soup. And the shopkeeper himself went to the market and chose and cooked vegetable dishes that make you feel the four seasons.