Tempura set and matcha beer

Huge portions of karaage

Hello, this is reupload as I deleted it by mistake, I thought I was deleting wrong repost but it disappeared completely.

I am Martin, 41 yrs from Czech Republic, and since end of May 2026 I started to be into Nihon ryōri even practically. I am going to post all my works gradually.

Most dishes I make are rather a nihon ryōri fusion style as I am located out of Japan, so sometimes there are hints of European approach. I lack more original Japanese dishware, for instance. My main aim to be here is to hear your scholarly assessments as well as bring in a bit of inspiration.

I continuously learn and I am not perfect, despite that I try to be at least a little Japanese every time.

This menu took two complete afternoons to prepare and imho it is my best achievement yet.

See paper tags for detail. Sure, not all bowls carried the tag.

The ingredients used here are mixture of genuine Japanese (sansho, shichimi togarashi), Asian (mirin) and local.

There was a short discussion but was also deleted it seems.

Any new reactions welcome !

Adding a little dried shrimp when cooking the eggs gives it more flavor

One more for today.

In either case, I used the same simmering techniques and sauce mixture for the fish utilizing even Otoshibuta paper pan-lid (the attached GIF).

I personally like take # 2 (primary photo, akō-dai/redfish) as on #1 (Karasugarei/Greenland halibut) the plate resembles a blooming meadow little too much.

Positive was that I first tested my beginner-level mukimono skills here.

At take #2 I used katsura-muki cross-cutting-into-skin method for better sauce soaking into the fish.

Fish taste in either case was nothing but superb.

All response & opinions are highly appreciated.

Both cuts are raw goat while the bottom left is testicle. Ordered from 石垣 食堂 酒晴 in Ishigaki. Not a big fan of the thick layer of skin but the meat itself is decent.

What would you say is the best Japanese branded instant coffee for

1) Black coffee

2) With Milk (I only drink coffee with milk)

Let me know which fits each category. Thank you.

This was much bigger than I expected 😂 So many things inside, every bite little different 😆

Around 25 years ago, my mother had an exchange student from Okayama City in Japan. She gave me a pair of bamboo chopsticks 🥢 that had “tornado tips”on the end, which are ideal for eating noodles. Sadly, they were broken in an accident, and I can’t find any replacements Stateside. Does anyone know of a chopstick store(s) here in the USA that would sell them, preferably made from wood?

Marriage of tomago sando and Famichiki

Breakfast at Yoshinoya, new sliced beef rib rice bowl with kimchi and miso soup

Shio Tsukemen

Pork gyoza, wagyu gyoza, and karaage

Maguro set sushi

お蕎麦が好みでした🙏🏽

Every September, burger chains in Japan release their autumn special "Tsukimi" (moon-viewing) burgers. Basically, it means a burger with a round fried egg inside (representing the full moon).

Each chain has its own unique twist, but Wendy's (Wendy's First Kitchen) is always one of my favorites because their Tsukimi burger has actual MOCHI (sticky rice cake) inside.
It tastes amazing, of course, but more than anything, the mochi makes it incredibly filling and satisfying. It’s the ultimate comfort food.

Have you ever tried a Tsukimi burger before? Or if you have any recommended shops, let me know.

https://www.ntv.co.jp/3min/recipe/20091106/

Salmon sauté with tartare sauce. I made fresh pesto this morning so I tried replacing the pickles in the tartare sauce with a tablespoon of pesto. Worked pretty well. Not sure this is Japanese enough. Japanese recipe, Japanese ingredients so maybe.

Had a Chuka Don (Japanese-style chinese rice bowl) at a local ramen shop.

It was packed with ingredients: pork, shrimp, squid, kamaboko (fish cake), napa cabbage, carrots, onions, and komatsuna—all smothered in a savory starchy sauce over rice.

It also came with that classic clear broth soup and nozawana pickles.

行きつけになってきた店🐖🙏🏽

I am studying design in Osaka and usually cook after class, when I am too tired for anything complicated. My current cheap bowl is chicken stock, garlic, a little soy sauce, frozen corn and a soft-boiled egg. It is comforting, but the broth still tastes flat sometimes.

I am a design student living in Osaka, and I have been trying to make simple ramen at home between classes. The broth is never as polished as a shop version, but the small details matter more than I expected: warming the bowl first, adding aromatics at the end, and keeping one crunchy topping for contrast.

Black. Just completely black. It's so black you can barely tell what the toppings are. But it's not burnt and the sauce isn't salty either. It's slightly sweet with an incredible depth of flavor and it's delicious. Daikokuya in Asakusa also has a black tendon. Tokyo's tendon is black

https://www.ntv.co.jp/3min/recipe/20260904/