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Satt | Japanese Foodie🍜

@ushiro_tokyofood

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Taste Tokyo, feel the nostalgic Japanese beats ♫
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🎼🍣♬🍜🎶🍶♪

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Japan takes sushi branding very seriously😂🍣
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I found this tuna nigiri faucet in the restroom of a sushi restaurant in Ningyocho, Tokyo.
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Turn the sushi… and the water starts flowing🚰
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I came for sushi.
I left impressed by the plumbing.
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#japanesefood #sushi #japanfood #japantravel #foodinjapan by @ushiro_tokyofood

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Some of my favorite sushi in Japan is actually the simplest.
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I love silver-skinned fish like aji, saba and iwashi for their rich, distinctive flavor. And hosomaki may look modest compared with many rolls overseas, but that balance of tuna, rice and fragrant nori is exactly why I love it.
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Sometimes less really is more🍣
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#japanesefood #sushi #japanesesushi #tokyofood #japanesefoodie by @ushiro_tokyofood

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Crispy pork cutlet… then Japan does the opposite.
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It’s gently simmered with egg in a savory dashi broth, turning the crust soft and letting all that flavor soak into the pork.
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This katsudon was especially good — tender, juicy, and packed with rich dashi flavor.
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Sometimes “crispy” isn’t the goal.
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Would you keep your pork crispy, or try it the Japanese way?
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#japanesefood #katsudon #tonkatsu #donburi #tokyofood by @ushiro_tokyofood

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A clear broth with a surprisingly deep flavor.
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This shio ramen is made with sea bream dashi, giving the soup a delicate richness and plenty of umami without feeling heavy.
The thin noodles catch the broth beautifully, while the tender chashu, egg and green onions complete the bowl.
Elegant, subtle… and somehow very hard to stop eating.
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Sometimes the quietest bowl has the most to say🍜
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#ramen #shioramen #japaneseramen #ramenlover #japanesefood by @ushiro_tokyofood

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Cold soba, hot duck broth — a combination that makes perfect sense after the first dip.
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The handmade noodles had a lovely firm bite, and the warm broth was packed with rich duck umami. Once the soba picked up that savory broth, I didn’t really want to stop.
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Simple Japanese food at its best.
And yes… one dip is never enough.
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#japanesefood #soba #duck #ducksoba #handmadesoba by @ushiro_tokyofood

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Looks like steak, but it’s GYUTAN — Japanese grilled beef tongue.
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Thick-cut, beautifully grilled, and packed with savory flavor.
What I love most is the texture: tender, juicy, but with that distinctive bite that makes GYUTAN so satisfying.
Served as a simple Japanese set meal, it’s one of those dishes I never get tired of.
Yes, it’s tongue. And yes, I’d happily order it again.
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#gyutan #beeftongue #japanesefood #japanesecuisine #japanesefoodie by @ushiro_tokyofood

This isn’t chicken. It’s AJI FRY🇯🇵
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AJI is Japanese horse mackerel, and when it’s thick, freshly fried and wrapped in a crisp golden crust… it’s seriously hard to beat.
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This one was beautifully meaty and juicy inside, with a crisp golden crust and plenty of creamy tartar sauce on top.
Simple, satisfying, and very Japanese comfort food.
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Have you ever tried AJI FRY?
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#ajifry #horsemackerel #japanesefood #friedfish #tokyofood by @ushiro_tokyofood

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This gyoza skips the garlic — but definitely not the flavor🥟
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At Gyoza no Ohsho, this version is packed with ginger instead, giving the juicy filling a fresh, punchy kick.
I actually prefer it to their regular garlic gyoza.
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Team garlic or team ginger?
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#gyoza #japanesefood #dumplings #gyozanoohsho #tokyofood by @ushiro_tokyofood

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This bowl looks simple, but the broth is seriously intense.
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Niboshi ramen is made with dried sardines, giving the soup a deep, concentrated umami flavor.
This was the limited extra-rich version — bold, savory, and completely addictive.
The thin noodles soaked up that powerful broth perfectly.
One sip… and suddenly the bowl was empty.
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#niboshiramen #ramen #japaneseramen #japanesefood #ramenlover by @ushiro_tokyofood

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Yakiniku with friends is always fun. But solo yakiniku has its own luxury🥩
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Beautifully marbled wagyu, grilled one piece at a time — each cut cooked exactly the way I like it.
No rushing. No sharing. Just me and the grill.
Honestly, I could get used to this.
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#yakiniku #wagyu #japanesefood #solodining #japanfood by @ushiro_tokyofood

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This is why freshly fried karaage is dangerous😂
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Super crispy on the outside, ridiculously juicy on the inside, and that first bite can come with some seriously hot chicken juices🔥
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I know I should wait a minute. I almost never do.
Japanese fried chicken at its best.
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#karaage #japanesefriedchicken #japanesefood #friedchicken #foodie by @ushiro_tokyofood

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Looks like a classic tiramisu… until you take the first bite☕️
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The sponge was deeply soaked, incredibly moist, and almost melted into the creamy mascarpone.
Rich, smooth, and dangerously easy to finish.
Sometimes the classics really don’t need reinventing.
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#tiramisu #italiandessert #dessertlover #sweettooth #tokyofoodie by @ushiro_tokyofood