A food diary by Cobato.

OBSERVATION & PERSONAL TASTE

Why it tastes good.
Why I love it.

A food diary of what tastes good and what I love, in photos and a few words.

01 / Kyoto Prefecture · Kyoto CityChicore Set MealYoshoku no Chicore02 / Convenience storeBean-Packed Salted Bean DaifukuSeven-Eleven03 / Tokyo · Minato CityCharcuterie assortmentMoN Kitchen by Spiral
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From the food diary

Small details, memorable plates.

The main plate of the Chicore Set Meal

A Plate Piled High with All the Favorites

Yoshoku no Chicore · Chicore Set Meal · Kyoto Prefecture · Kyoto City · 3.0 / 5

Salted bean daifuku with beans showing through

The Daifuku I Remember for Its Beans, Beans, Beans

Seven-Eleven · Bean-Packed Salted Bean Daifuku · Convenience store · 3.8 / 5

Charcuterie assortment

Charcuterie After the Tears

MoN Kitchen by Spiral · Charcuterie assortment · Tokyo · Minato City · 3.5 / 5

Mixed plate (yakisoba topped with a fried egg)

Thick Noodles, a Light Touch

Yokotaya · Yakisoba Mixed Plate · Tochigi Prefecture · Utsunomiya · 3.1 / 5

Limited-time curry plate B

South Indian curry with the comfort of miso soup

ERICK SOUTH Yaesu · Seasonal flounder meen moilee (fish curry) · Tokyo · Chuo City · 3.8 / 5

Three recommended dishes

The luxury lies in the choice, not just the three dishes

European Kitchen Shinon · Three recommended dishes · Kyoto · Kyoto City · 3.9 / 5

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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%
Character10%
Worth the price10%
Personal pull20%
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ABOUT THIS DIARY

Why it tastes good.
Why I love it.

I’m Cobato, 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