Honest Bao

Birmingham  food scene is moving faster than a chef on a Saturday night! While we’ve got some exciting "new kids" arriving in the city centre, we’ve also had to say a tearful goodbye to a couple of boba legends. Here is the lowdown on what’s opening, what’s closing, and what you should be eating right now. The Great Boba Exodus: T4 & Gong Cha Ice-cream season is coming It’s a sad day for the straw-and-pearl crowd. T4, a long-standing veteran on New Street, has officially bolted its doors for good. After a brief "Will they? Won't they?" reopening stunt in late 2025, they’ve permanently shuttered. While their tea was—let’s be honest—pretty average compared to the new wave of boba spots, their crispy salt and pepper chicken was the ultimate "guilty pleasure" snack. It will be missed. Joining them in the afterlife is Gong Cha. But as they say, when one door closes, a gelato freezer opens! The space has been taken over by the famous Amorino Gelato. Know...

Jewellery Quarter (JQ)  is more than just engagement rings and diamond merchants. Once the workshop of the world, this historic district now houses a massive concentration of independent restaurants that make the city centre chains look like amateur hour. Since JQ is practically my second home, expect plenty more deep dives into the hidden gems tucked away in these red-brick streets in the coming weeks! The Pasta Perfectionists: Trentina JQ Homemade focaccia Trentina is a cosy, intimate spot that doesn't try to do everything—it just tries to do pasta perfectly. The menu is small and seasonal, which is always a green flag. Everything I tasted felt incredibly fresh, with ingredients that clearly haven't spent a week in a plastic tub. Nice seafood pasta but portion is a bit small The downside? The portions are... "polite." You’ll likely find yourself ordering a second plate or a few sides to actually feel full. It’s the kind of place where the quality is good you forgive...

Tucked away in the heart of Birmingham’s Chinese Quarter,  Liu Ji Hand Made Noodles is a masterclass in the art of the "stretch." Originally gaining fame as a humble spot for authentic, northern-style hand-pulled noodles, it has become a local legend for those seeking that elusive QQ (bouncy) texture. Full of wok hei stir fry noodle Walking in on a random weekday, I expected a quiet seat, but the place was buzzing—a testament to its reputation. You can actually watch the chef mid-workout, hand-pulling dough with a level of theatricality that gives Haidilao a run for its money. The service was a bit of a "slow boat to China" situation; they seemed caught off guard by the weekday rush and were noticeably understaffed. However, the food mostly made up for the wait. These noodles have a chewiness you simply can’t get from a packet of factory made noodle. I tried the Braised Chicken Noodles—the chicken is flash-fried before being braised. While the seasoning was spot on,...

It’s finally happened.  After decades of us Brits staring longingly across the Atlantic (and the Pacific), the McGriddle has officially touched down on UK soil. For the uninitiated, the McGriddle was born in 2003, the brainchild of Tom Ryan—the same mad scientist who gave us stuffed crust pizza. His mission? To take a full "Grand Slam" breakfast and transform it into a portable, handheld miracle using "syrup crystal" technology. Always taste better when food is pipping hot I actually had my first encounter with this sweet-and-savoury beast in Japan. Sadly, I haven’t done the "American Pilgrimage" yet to compare it to the OG version, but I was genuinely surprised by the UK iteration. I walked in expecting a sugar-induced dental emergency, but the maple-infused griddle cakes are actually quite restrained. The pancakes are fluffy and provide just enough sweetness to make that salty sausage patty pop. Interestingly, I found the Japanese version a bit sweeter—p...

Welcome back!  After the world-class Omakase and hidden distillery bars of Japan, coming home to the UK food scene can definitely be a bit of a "reality check." While doom-scrolling through Japan travel content, I suddenly realised there was a local ramen pop-up in a pub, so I decided to give it a go. Before going, I made sure not to set my expectations too high, especially after a painful experience at Maniken Ramen last time ( here ). The Vibe It’s a classic British pub—a cozy, red-brick pub. Since it's a pop-up, the atmosphere is laid-back, but as you noted, that sometimes translates to "pub-speed" service. A 40-minute wait for ramen when it isn't busy is a bit of a stretch, but hopefully, they’ll tighten that up as the residency continues. The Food Breakdown Generous portion and decent quality Nanban Chicken : This was the star of the show. A generous portion with a crispy, light crust and juicy meat. Even if the seasoning was subtle, a good Nanban is al...

Suntory Hakushu Distillery: The Whisky Raffle in the Woods Visiting the Hakushu Distillery is no longer a simple "show up and sip" affair. Located in the Southern Alps of Yamanashi, it’s about a 2.5-hour journey from Tokyo (JR Limited Express Azusa to Kobuchizawa, then a shuttle), but the real hurdle is the booking process. The Logistics To get onto a manufacturing tour, you have to enter a lottery raffle months in advance. Once the results are out, you have a short window to accept your slot. As a tourist with a tight schedule, it’s a gamble, but the payoff is worth every minute of the commute. The Experience The distillery recently underwent a massive 50th-anniversary renovation (completed around late 2023/2024). The new Visitor Center and Central House are stunning—sleek, modern, and perfectly integrated into the forest. The Tour: It’s a standard walkthrough of the mashing, fermentation (look out for those wooden washbacks!), and distillation halls. The air in the mountain...

Chef Ryujiro Nakamura  is a heavy hitter in the sushi world. He spent years as the head chef at the legendary Umi in Gaienmae before striking out on his own in 2019. He’s famous for his high-energy hospitality and his "calling card"—serving a piece of medium-fatty tuna (Chutoro) as the very first bite of the meal to set the tone. He quickly earned a Michelin star and has become a darling of the Tabelog community. The Experience The restaurant is exactly what you’d expect from a high-end Minami-Aoyama spot—beautiful hinoki wood, minimalist decor, and a refined atmosphere. We were served by the second chef, who was genuinely friendly and skilled. The pace was good, and the food was undeniably high quality. The Food The "Toro first" approach is a great gimmick and definitely wakes up the palate. Everything was "good," but if I’m honest, nothing really stayed with me. It felt like a very standard, high-level Omakase without a soul or a standout signature that ...

If you followed the Saitama food scene, you knew Sushi Inomata. After a decade of dominance in Kawaguchi, Chef Takeshi Inomata moved his operation to Tokyo in February 2025, rebranding as Kojimachi Nihei. While the name and the neighborhood have changed, the philosophy remains exactly the same: No appetizers. No side dishes. Just elite nigiri. Soya marinated tuna The Vibe For those who find the endless small plates of a typical Omakase distracting, this is paradise. Chef Inomata focuses entirely on the synergy between his bold, vinegared rice and top-tier fish. The new space in Kojimachi is sleek and elevated—a serious "sushi temple" atmosphere where photography is strictly prohibited inside (you can only snap a photo of the entrance sign!). The Price Jump Moving from Saitama to Tokyo came with a heavy premium. The course that used to cost around ¥44,000 has jumped to ¥66,000 (plus a 5% service charge). It’s a steep hike, but it covers the prime location and an even more rigo...

Today, we’re venturing into the sophisticated backstreets of Nishi-Azabu for a "proper" Omakase that won't destroy your travel budget. If you want the full Omakase experience—sitting at a beautiful light-wood counter, watching a master craftsman at work—but you don't want to spend ¥50,000, Sushitsu is the answer. Nicely decorated entrance The Pedigree Opened in 2008, Sushitsu made a name for itself by specializing in Jukusei (aged) sushi. While traditional Edomae sushi often ages fish for a few days, the chefs here take it further, using precise temperature and time to draw out deep, complex umami flavors. The current head chef, Koichi Tanaka, has over 20 years of experience and is known for his welcoming personality and ability to put guests at ease—a rare trait in some of the more "stiff" high-end spots. The Experience Pro-tip: Go for lunch. It is significantly more affordable (around ¥16,000) and the pace is perfect if you have an afternoon of sightseeing...

I make every single calorie count before I head to the gate. Haneda Airport has leveled up significantly in the last couple of years—it’s no longer just a place to grab a sad sandwich. Between the new Haneda Airport Garden and the classic Edo Koji upper deck, you can actually have one last world-class meal. The Lay of the Land: Where to Eat? There are two main "foodie" zones before you hit security: Haneda Airport Garden: The shiny new wing connected to Terminal 3. Edo Koji (4F Departure Hall): The classic "Old Tokyo" themed street right above the check-in counters. 1. Edo Koji (4F Departure Lobby) This is where the energy is. It’s styled like an Edo-period street and has some of the most famous airport branches in Japan. Yakitori Soba Nishaku-gosun is a solid choice for those looking for a reliable meal at a decent price. Located on the 4th floor of the Terminal 3 departure hall, it offers a straightforward dining experience that won't break the bank before you...

we all know the drill with ski resort food: a lukewarm, soggy burger that costs more than your lift pass. But then I rolled up to Ishiuchi Maruyama in Niigata, and my taste buds actually started doing a happy dance in my snowboard boots. Great weather and snow quality If you’re heading to Japan in the winter, you’re obviously there for that legendary "Japow". I picked Ishiuchi Maruyama because it’s a breezy trip from Tokyo and—more importantly—it’s whispered about in foodie circles as the "Michelin Ski Resort." Nice curry I was genuinely floored by the options. Usually, you have to hike back to the base for a decent feed, but here? There is a restaurant waiting for you at literally every major lift exit. It’s like the mountain designers knew I have the stamina of a pug and need a snack every twenty minutes. Because there are so many spots, the queues are non-existent unless you’re gunning for the cult-favourite yakiniku place on the main slope. I tucked into some ...

When you're in the mood for "proper" yakitori, you usually look for a spot with a smoky counter and a chef who knows his way around Binchotan charcoal. I found Ginza Torishin available for a same-day booking. Being in Ginza, I expected a premium price, but I didn't expect the "foreigner tax." The Experience  My favourite Bonjiri The restaurant is small and cozy—classic Tokyo style. Sitting at the bar, you get a front-row seat to the grilling action, though the space is definitely tight. Service was a mixed bag: one staff member spoke good English and was happy to explain the food and menu, while another seemed to be in a constant rush to get us out. Appetiser and palate cleanser The Food To be fair, the cooking is decent. There’s a lovely charcoal flavour, though some skewers felt a bit undercooked for my personal preference (though this "medium-rare" style is common in high-end yakitori). The seasoning was a bit light, so I found myself reaching f...

If you’re a fan of high-end sashimi but you’re getting a bit "sushi-fatigued," the Kaisendon (seafood rice bowl) is your best friend. It lacks the delicate hand-pressed refinement of a proper nigiri, but what it lacks in "art," it more than makes up for in raw, unadulterated volume. Amazing tuna with affordable price The Pedigree Don't let the touristy location fool you. Seagen (海玄), which opened in 2021, is actually operated by Yamayuki, the legendary tuna wholesaler from Toyosu. These are the same guys who bid millions on the top tuna at auction and supply elite, impossible-to-book Omakase spots. By eating here, you’re basically cutting out the middleman and going straight to the source - sounds too good to be true? Hope they will keep the menu price affordable The Experience It’s tucked away in a side street of the busy Tsukiji Outer Market. I arrived in the late morning and faced about 10 people in the queue. A 20–30 minute wait is a small price to pay for w...

Sushi is the ultimate Japanese icon, but there’s a massive spectrum of quality. You’ve got the budget chains like Sushiro or Kura (fine for a quick fix), and then you’ve got the "Quality" tier. I’ve put the top three heavyweights to the test to see which one actually deserves your time—and your Yen. 1. The Crowd Favourite: Nemuro Hanamaru (根室花まる) Quality sushi in affordable price Hailing from Nemuro in Hokkaido, this chain is famous for bringing regional "frontier" seafood to the big city. They are legendary for their high-quality, seasonal catches that you won't find at the cheaper chains. Signature scallop (fell off) The Experience: If you want to eat here, you need a strategy. The queues are brutal. For dinner, if you aren't there early, you’re out of luck—they sometimes stop taking new names as early as 7:30 PM. Another signature crab miso soup - quite blend The Food: I’ve been here multiple times, and the quality is rock-solid. The Tuna Akami is a winne...