OBSERVATION & PERSONAL TASTE
Why it tastes good.
Why I love it.
From aroma and texture to that hard-to-explain pull, I keep notes on meals I have actually eaten. The details and the fondness both matter.
01A closer look at a plate.Mixed yakisoba · 宇都宮市
02The details that stay.Seasonal flounder meen moilee (fish curry) · 中央区
03A meal to remember.Three recommended dishes · 京都市From the food diary
Small details, memorable plates.
Thick noodles, a surprisingly light touch
South Indian curry with the comfort of miso soup
The luxury lies in the choice, not just the three dishes
Clear dashi, a lingering depth
One bowl, and the flavors start to loop
The toppings take the pho beyond the bowl
HOW SCORES WORK
Five ways to look
at a plate.
Every score is about a particular meal, from my own point of view. The reasons in the article matter as much as the number.
Deliciousness40
Harmony20
Signature character10
Worth the price10
Personal pull20
ABOUT THIS DIARY
Why it tastes good.
Why I love it.
I am a technical professional based in Utsunomiya, Japan. These are short notes on meals I have eaten: the small details in aroma and texture, and the things I simply loved.
About this diary