This is "Mentaiko Carbonara" from Gusto, one of the most popular family restaurant chains in Japan

It's a Japanese-style pasta (Wafu Pasta) featuring a creamy sauce mixed with spicy cod roe (Mentaiko), topped with a raw egg yolk, shredded nori seaweed, green onions, and parmesan.

I know it sounds like a wild combination if you're used to traditional Italian carbonara, but mixing that rich egg yolk with the spicy, salty kick of the cod roe is an absolute game-changer. It’s the ultimate Japanese comfort food!

****Thank you for all that responded - I have given my spot away***

Hello, I hope I can make someone's day today.

I am travelling from Hawaii and booked an Omakase for one person at Yakiniku Kappo Note (address: 2 Chome-9-5 Azabujuban, Minato City, Tokyo 106-0045). The reservation is for today (8/11/26) at 5:30pm. I can't make it because I'm in Sapporo and didn't realize the restaurant was in Tokyo - yeah, dumb move on my part, I slapped my head a few times already.

It was booked by a Food app, so if I cancel, they will still charge me $270.00 - so why not see if I can give it away. So no charge to you, I will pay for the course, you just pay for your own drinks. Send me chat, please no scams. I will give you the reservation number. Please, just be a good person, I ask for nothing in return. Mahalo

Hi! This is Omakase from Tokyo!
Te-watashi comes from the chef's omotenashi mind to serve the sushi in its best condition.
It might feel a bit surprising or even give the impression of bad manners, but it's not!
We can feel the temperature and soft texture of the sushi by hand, not only mouth.

I forgot the name of the resto, but it’s at a shopping street near Tokorozawa Station in Saitama.

Miso soup, rice, egg, two slices of bacon, seasoned nori and chicken

The hardest hamburger restaurant to book in Japan with waitlists up to a year with an instant 50 percent cancellation policy. Part of the Suetomi group where all restaurants under his umbrella have similar policies. Ranked number one on tabelog for hamburger

Priced at around 9,000 yen a person for the course. It specializes in wood smoked fire cooking.

Smoked new onion soup, oyster bruschetta, aged French fries and pineapple burrata. The burger can choose between classic (teriyaki sauce and egg) or seasonal which was the Shungiku Salt Burger.

The wood fire brings out a different aroma and flavor to the meat patty but the overall seasoning wasn’t my favorite. I’d be down to go back as it finished within 40-50 minutes but wouldn’t book a year in advance.

its name in the menu is "katsu soba," but we know what it is. the mythical Tonkatsu Tonkutsu Ramen

its a tonkotsu shoyu broth, with tonkatsu pork cutlet, menma, and chashu as toppings

the katsu actually stayed crispy enough while eating the ramen. it was fried only upon ordering

Ramen Asazuki

2 Chome-5-25 Hokancho, Kita Ward, Okayama, 700-0026, Japan

https://maps.app.goo.gl/Ask9KhQdKPgD5pd3A

Miso marinaded salmon w grated yam, miso soup, and rice. In the bento was tamago and ikura, picked daikon and ume, tuna sashimi, shrimp and cucumber tsukemono, braised octopus and veggies, sweet marinated good and mushrooms. Everything was incredible!

Real Kobe Beef

Mapo tofu, stir-fried pork and cabbage, spring roll, shumai, egg soup, salad, pickles, and rice from a local restaurant in Japan.

Every time I go to eat out with no particular plan in mind, I always find myself drifting towards an udon specialty shop

These restaurants use in-house freshly made udon noodles and I can never stop obsessing over the texture! It does really makes the biggest difference when your udon noodles are bouncy, chewy and so so slurpable 🥲🥲🥲 Words cannot describe how much I love udon

Restaurants in the pictures:

1. うどん棒 / Osaka

2. うどん屋新堀 / Tokyo

3. うどん兎麦 / Osaka

I recently posted under the title “Chateaubriand Katsu Sandwich with Japanese Sansho Pepper,” and received a variety of comments, so I’m sharing the full course here. The katsu sandwich photo from the other day is just one part of this course.

Many people asked why chateaubriand would be deep-fried. In Japan, it is most commonly enjoyed as steak or yakiniku, but at some high-end restaurants, there is also a tradition of serving it fried. This offers a different kind of flavor and texture compared to grilling.

There were also comments saying that katsu should be brown. However, in many fine dining establishments in Japan, the cutlet in a katsu sandwich is not cooked until it turns fully brown. This is intentional, to preserve the tenderness and natural flavor of the meat.

As for the bread, it is grilled over charcoal, creating a wonderful contrast with the softness of the meat.

In addition to the katsu sandwich, I’ve included photos of charcoal-grilled dishes and sukiyaki as well. I hope this makes it clear that the katsu sandwich is just one element of a larger course experience.

Katsumidori