Gourmet Club

July 21, 2025 Munakata-ya in Kohriyama
Our new custom to explore local yakitori spots continued. Although our outfits felt a little out of place in the luxurious private room, we fully enjoyed the yakitori. The tsukune was indescribably delicious—truly on another level. Visited with Claudia.

July 21, 2025 Appi Maru Dining Hall in Hachimantai
We happened to drop by a little dining hall, and the mountain vegetable soba we had there was simply delicious! The handmade noodles varied in thickness, but the flavor was outstanding. Visited with Claudia.

March 27, 2025 　Kacchalbachar, Otsuka
Kacchalbachar never disappoints, but this time the cheese kulcha tasted saltier than usual—perhaps because we were saying goodbye to Sacchi as she leaves the university. Sacchi, come back and visit us again!

May 15, 2025 　Hasegawa, Higashi-Ginza
Hasegawa is well known for its tonkatsu, but we’d heard rumors about their amazing pork shabu-shabu and had to return to try it. It was so good we went back for seconds—yet somehow, the four of us still managed to share a final round of their classic roast pork cutlet. No regrets!

November 15-16, 2024 Hangyojin in Kagoshima city.
Only fish and vegetables, but not meat were listed in the munu. The sashimi of Ishigakidai, which you can't eat in Tokyo, was fatty and rich, and the returning bonito, beltfish, and Himararebi were all incredibly delicious. We ended up revisiting the next night, transforming from 'Hangyojin' (Half-Fish Person) to 'Gyojin' (Fish Person).

October 9, 2024 Smoque BBQ in Chicago.
A local-focused barbecue specialty restaurant on the outskirts of town. It might seem heavy, but it was unexpectedly light and yet still undeniably American. We thoroughly enjoyed the atmosphere of the restaurant as well.

June 18, 2024 Kacchyaru Bacchyaru in Otsuka, Tokyo.
Together with a part-time lecturer who gives lectures. Looking back, how much I was encouraged by the takeout from here when I was feeling down during the COVID-19 pandemic! The taste of the Acchari Curry was still as good as ever.

June 13, 2024 Regalo in Sangubashi, Tokyo.
It was a dinner to entertain the chairman of the alumni association. It was a very satisfying evening, easy to enjoy without feeling stressed. Every dish was truly delicious. If I had to pick one that left an impression, I might say the torelli with fave beans. The aroma of the squid ink pasta was also superb.

April 15, 2024 Regalo in Sangubashi, Tokyo.
It was a dinner celebrating Satomi. It was a very satisfying evening, enjoyed without any pretense.

April 7, 2024 Koshikawa-tei in Nishi-Funabashi, Chiba.
Shabu-shabu using Japanese prickly ash (Sansho). The aroma was great, of course, but the unique texture doubled the deliciousness of the duck and wild boar meat. Wines served: COS D’ESTOUNEL.

March 29, 2024 Tenya in Kurosaki, Fukuoka.
It was a place where we could enjoy ourselves quietly. It started with puffer fish's sashimi, followed by spring ingredients, and finally, Tencha (tempura over rice with broth). It was unfairly delicious.

March 13-16, 2023
We held a trip exploring Kyoto via the Karasuma Subway Line. We visited places like Sakuragawa, Yamamoto Manbo, Saryo Hosen, Daigokuden Honpo Rokkaku Store, Kamehironaga, Kashiya, hikari-yurari, Raku-an, and more. All of them were excellent establishments unique to Kyoto. What left the most impression were the sashimi at Sakuragawa and the dessert plate at Kashiya.

December 1, 2022
We had a dinner at Restaurant Artisan (Kannai), serving as a wrap-up party for the Pharmacological Society meeting.

September 30, 2022 (Friday)
We had dinner surrounding Prof. Kido at Preludio in Sarugakucho, Tokyo. Each dish was filled with various creative touches, and we always enjoy it. It's more of an innovative genre than Northern Italian cuisine.

September 17, 2022
Gourmet Club
The Gourmet Club, which had been voluntarily suspended for a long time due to the impact of the COVID-19 pandemic, has finally resumed its activities. The first event was held at Ponzu (Tokushima).
Don't underestimate yakitori. We were all shocked by how the mastered grilling technique brought out the maximum potential of Awa chickens.

September 2019
Gourmet Club
The Gourmet Club was held in Valencia, Spain. We intentionally skipped Paella and held the event at Toshi Restaurant, a new talent in Mediterranean cuisine.
Every dish had a sparkling touch, and among them, the sautéed eel on a puree of eggplant and burdock was an unforgettable taste experience. The accompanying wine was also good. We ended up revisiting during our stay in Valencia.