This was potent but so good - the creamy mascarpone was perfect contrasted against the acidic and fruity espresso-soaked sponge.

Flaky croissant stuffed chock full of luscious egg mayonnaise (which consisted of more egg than mayonnaise - perfect). Shoutout also to the sake kasu cheesecake and the lemon tart - both were also on point.

Flaky croissant stuffed chock full of luscious egg mayonnaise (which consisted of more egg than mayonnaise - perfect). Shoutout also to the sake kasu cheesecake and the lemon tart - both were also on point.

Not the best pic but didn’t have much else to go on.

Food was excellent: creamed spinach had no added cream but was still rich and smooth, mashed potato was creamy but not too rich, mushrooms and German potatoes were well cooked. The steak was excellent - it came bubbling hot and perfectly cooked. We asked for medium rare, but those who were squeamish were offered the cuts from the side, and the extremely hot plate was used to further cook the meats. Our porterhouse was sooooo good, and perfectly seasoned. The dry aging really developed the flavors. Service was excellent too - we were in a big group and the waiters helped distribute the food and were always around but not intrusive.

Generous amount of tender pork heaped on top of a fresh salad - this was so good. Particularly enjoyed the variety in the salad, including sweet potato, beetroot, pine nuts and the usual salad leaves. Not particularly cheap at $13 but the quality (and quantity of meat) makes it reasonable.

One of 4 lunch set options - this was super yummy. A bit wetter than usual, but not too salty. Chicken was nicely marinated too. We were surrounded by Japanese diners and colleagues say this is very authentic. Will be back to try their yakitori at dinner one day.

Last bowl of ramen in Tokyo - look at that glorious egg. This tsukemen was yum with a hint of yuzu in the broth. Noodles a bit thick for my liking but definitely springy.

This was a huge disappointment compared to the one I had in New York. Not sure if it was the cold weather but the bun was lukewarm, the lobster wasn’t flavorful and there was a weird seasoning on it. Bring me back to New York for the real deal sigh...

My fave part - being able to customize everything down according to your mood and how hungry you are. That broth is pure unadulterated tonkotsu, which I love. Some say the egg, which is plain, is a let down but I’ve come to the conclusion it’s this way to let egg really taste like part of the broth.

Stumbled upon this while in Takasaki. The gram cafes in Tokyo usually have long queues, especially as they only produce 20 portions of these premium pancakes at 11am, 3pm and 6pm. We arrived at the Takasaki store at 4pm and these were still available (and there was no queue!). Score! Super light and fluffy, though I wish they gave a bit more syrup or other condiments.

Everything was sooooo good. Sadly our fish was slightly overcooked (though still extremely fresh and yummy) but that bittergourd omelette was da bomb - and I don’t even eat bittergourd normally. It was most definitely the salted egg in it. Must orders include the fish cake (that bouncy texture - yaas!!) and the quintessential salted fish minced meat patty (best I’ve tasted).

Best time to go is around 2.30pm - after lunch and before the mid-afternoon break that they take around 4pm. And hope there isn’t someone ordering 10 bowls in front of you 🤦🏻‍♀️