Japan 2024 🇯🇵

Dessert to treat myself before flying back home. After checking in and clearing security, I explored the transit area and came across this place. I couldn’t resist the Bright Red Strawberry Parfait (¥4200) that caught my eye.

As a strawberry lover, when I see strawberries, of course, I have to get it lah! It was quite expensive, but at least it was delicious, and the strawberries were fresh. The parfait consisted of berry sauce, plenty of sliced strawberries, elderflower jelly with mint, pink whipped cream, more strawberries, milk marble sorbet, strawberry sorbet, and yes, even more strawberries! The sweet-tart balance was absolutely awesome.
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🚩FRUIT PARLOR Mi’z, Terminal 2, NRT Narita International Airport ,2F, 1-1 Furugome, Narita, Chiba 282-0004, Japan
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Went to another conveyor belt sushi spot for lunch, known for its tuna offerings. I had an assorted plate of tuna sushi, a sea urchin gunkan, and a variety of other sushi that caught my eye or satisfied my cravings. The flavours leaned towards the raw side, with a mild fishy smell noticeable in some pieces. Texture-wise, it was acceptable.

The bill came up to ¥8063, which felt a bit pricey considering the quantity and quality compared to the previous sushi place I visited. Honestly, the experience left little impression on me. While it did the job of filling my tummy, it wasn’t particularly memorable.
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🚩Kaitenzushi Miuramisakiko Yokohamaporutaten (回転寿司 まぐろ問屋三浦三崎港 横浜ポルタ店), 2 Chome-16 Takashima, Nishi Ward, Yokohama, Kanagawa 220-0011, Japan
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#mehmehfoodventure #mehlicious #mehmehjapan #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #japanesecuisine #oishii #美味しい #foodjapan #japanfood #回転寿司 #三浦三崎港 #まぐろ問屋 #KaitenzushiMiuramisakiko #Conveyorbeltsushi #sushi #寿司 #tuna

Curious, I also tried the Whitebait Tofu (¥550), a unique dish said to be the only tofu in the world made with shirasu. Handmade daily in the morning, the tofu had a firm, slightly mushy texture and a rich beany taste. It was much larger than expected.

Finally, the Miso Soup with Sea Lettuce was warm and soothing.

The Grilled Turban Shellfish was juicy, offering a small portion of firm, chewy meat with shoyu flavour.

The Chawanmushi with Whitebait was savoury and comforting, with smooth, slurpable custard infused with whitebait dashi.

The Whitebait Tempura was enormous, crispy, crunchy, and with a fantastic texture. However, the taste was slightly plain and could get jelak from the greasiness, though the savoury dipping sauce helped elevate the flavour.

The Seafood Donburi featured an assortment of pink medium fatty tuna, greater amberjack, salmon, whiskered velvet shrimp, conger eel, boiled whitebait, tamago, and sakura shrimp, beautifully arranged over a generous portion of vinegared rice. At first glance, the bowl seemed small, but as I dug in, I realised it was deceptively large. It felt like the rice kept multiplying with every scoop! The seafood was fresh, tender, and umami-packed.

I travelled down south to Enoshima Island from Kamakura, and I highly recommend visiting this awesome destination! Enoshima is absolutely beautiful, and a half-day trip is enough to explore the island’s attractions, just be prepared for plenty of walking and hiking.

Visit the various shrines, walking off the beaten track, explore the Iwaya Cave, and take in the breathtaking views of the Chigogafuchi Abyss. The vibe here is amazing, with the sun, sea, and nature combining to create a calming atmosphere. Head over to the Sunset Terrace at Sea Candle to witness a beautiful dusk, where the sun’s warm rays illuminate the sky and reflect off the ocean.

After relaxing by the sea breeze at a nearby coastal embankment, I went to a local seafood restaurant, drawn in by the mouthwatering food displays outside.

I decided on the Enoshima-themed Meal (¥4180), which included a Seafood Donburi, Chawanmushi with Whitebait, Whitebait Tempura, Grilled Turban Shellfish, and Miso Soup with Sea Lettuce.

The Seafood Donburi featured an assortment of pink medium fatty tuna, greater amberjack, salmon, whiskered velvet shrimp, conger eel, boiled whitebait, tamago, and sakura shrimp, beautifully arranged over a generous portion of vinegared rice. At first glance, the bowl seemed small, but as I dug in, I realised it was deceptively large. It felt like the rice kept multiplying with every scoop! The seafood was fresh, tender, and umami-packed.

The Whitebait Tempura was enormous, crispy, crunchy, and with a fantastic texture. However, the taste was slightly plain and could get jelak from the greasiness, though the savoury dipping sauce helped elevate the flavour. The Chawanmushi with Whitebait was savoury and comforting, with smooth, slurpable custard infused with whitebait dashi. The Grilled Turban Shellfish was juicy, offering a small portion of firm, chewy meat with shoyu flavour. Finally, the Miso Soup with Sea Lettuce was warm and soothing.

Curious... See more in Comments.

Curious, I also tried the Whitebait Tofu (¥550), a unique dish said to be the only tofu in the world made with shirasu. Handmade daily in the morning, the tofu had a firm, slightly mushy texture and a rich beany taste. It was much larger than expected.

I definitely underestimated the size of this meal!
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🚩Tobiccho とびっちょ 本店, 1 Chome-6-7 Enoshima, Fujisawa, Kanagawa 251-0036, Japan
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#mehmehfoodventure #mehlicious #mehmehjapan #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #japanesecuisine #oishii #美味しい #foodjapan #japanfood #Tobiccho #とびっちょ #kaisendon #seafoodbowl #seafooddonburi #江の島づくし御膳 #しらす豆腐 #WhitebaitTofu #Shirasu #とびっちょ丼 #しらす #海鮮丼

The Matcha Latte was slightly underwhelming; the milkiness and creaminess were subtle, but the matcha flavour was present, which redeemed it somewhat.

Dessert and Drink Set (¥1010)
This set offers great value. I chose the Kamakura Honey Pudding (¥710) and the Matcha Latte (¥660). The pudding, made with Kamakura honey sourced from Kenchoji Temple's domestic bee farm, had a pure, natural sweetness. The custard pudding was silky, smooth, and wobbly, pairing perfectly with the honey. I appreciated how the sweetness was natural and not overwhelming. Additionally, the tray featured adorable dusted art to add mood.
The Matcha Latte was slightly underwhelming; the milkiness and creaminess were subtle, but the matcha flavour was present, which redeemed it somewhat.

This dessert was inspired by their moss garden (see last pic) and beautifully reflected Kamakura’s lush greenery. Served in a wooden box, it consisted of sponge cake and matcha pudding, topped with vanilla ice cream and generously dusted with matcha powder to resemble their moss garden. The vibrant green was visually striking. The matcha had a moderate bitterness without being overpowering, and the powder was smooth, avoiding any unpleasant choking sensation. The sponge cake was light and airy, while the matcha pudding was smooth and pleasant. A perfect treat for matcha enthusiasts.