- Following 5.4K
- Followers 9.3K
- Engagement 2.71%
- Avg likes 260
- Avg comments 3
About tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅）
tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） (@tsujitomogram) is a Personal blog creator on Instagram. The account has 9,329 followers and 1,381 published posts. Recent posts average 260 likes and 3 comments, an engagement rate of 2.71%.
tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） belongs to the nano tier, the band usually drawn between 1,000 and 10,000 followers. tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） follows 5,434 accounts, so the audience is roughly 1.7 times the size of the list followed. tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） uses an Instagram professional account. Flinque files tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） under a single category, Personal blog.
The Instagram bio for tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） runs to 18 words. The bio tags #チーズマルコ and #チーズマルコ公式アンバサダー. The latest activity Flinque has on record for tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） dates from February 2026.
Story Highlights
Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.
1,381 Posts
All 10 recent posts Flinque holds for tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） are carousels. tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） has built a substantial archive of 1,381 posts. Against the audience, that is roughly 6.8 followers for each post published. tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） also keeps 20 story highlights on the profile. All 10 carry captions, averaging 133 words each. The captions are written mainly in Japanese. Words that recur across them include 痛風グルメ旅, osaka, each, quietly and grilled. The captions tag #痛風グルメ旅, #大阪グルメ, #和洋酒菜ひで, #心斎橋グルメ and #ミナミグルメ.
松葉ガニ、越前ガニ、毛ガニ、タラバガニ、ワタリガニ。同じカニでも、それぞれに違う表情があり、その違いを自然に味わわせてもらえる時間。
前菜の和え物から、焼き、炒め、揚げ、煮物、そして〆の雑炊まで。料理が進むにつれて、気持ちもゆっくりほどけていく。その流れが心地いい。
なかでも蟹身をミンチにした唯一無二の蟹バーガー🍔は、サクッとした食感とともに瞬時に胃袋に吸い込まれた。バンズのアイデア💡も本当に凄く、思わず唸ってしまう一品。
毎年この時期に、こうして席に着けること。そのこと自体がありがたく、今年も静かに満たされる夜だった。声をかけてくれた先輩にも、あらためて感謝。貴重なお席をありがとうございました🙇♂️（どうか来年もよろしくお願いいたします✨）
ひでさん、ごちそうさまでした😋
和洋酒菜 ひで
大阪府大阪市中央区心斎橋筋2-1-3
電話番号（非公開）
⸻
A once-a-year pleasure I truly look forward to. The annual crab feast at Hide.
Matsuba crab, Echizen crab, Hair crab, King crab, and Blue crab. Even though they are all crab, each has its own character, and being able to enjoy those differences so naturally is part of the joy.
From the opening crab appetizer to grilled, sautéed, fried, simmered dishes, and finally a comforting crab porridge to finish. As the courses progress, the mood gently relaxes, and the flow of the evening feels just right.
Among them all, the one-of-a-kind crab burger made with minced crab meat 🍔 was unforgettable, disappearing instantly with its crisp texture. The idea behind the bun 💡 is truly impressive, a dish that makes you pause and smile in admiration.
Being able to take a seat here at this time of year is something I’m grateful for every time. It was another quietly fulfilling night. Special thanks as well to my senior who invited me and shared such a precious seat 🙇♂️ (and hopefully again next year ✨).
Hide
2-1-3 Shinsaibashisuji, Chuo-ku, Osaka
Phone number: Not disclosed
#和洋酒菜ひで
#大阪グルメ
#心斎橋グルメ
#ミナミグルメ
#痛風グルメ旅
こちらのささみの見事なまでのしっとりさは、正直ほかでは見たことがない。
火を入れているのに水分が逃げず、繊維はほどけるようにやさしい。塩の当て方も繊細で、素材の良さが真っ直ぐに伝わってくる。
続くせせりは弾力と脂のバランスが抜群。噛むほどに旨みが広がる。
ハツは臭みなど皆無で、輪郭のはっきりした味わい。
特上ももは、皮の香ばしさと身のジューシーさが高い次元で両立。
つくねは余計な甘さに寄らず、肉感と下味の設計が秀逸。
そして手羽餃子。これはもう殿堂入り。完成度が一段違う。
一本一本に理由があり、積み重ねで心を掴まれる。
大好きなお店です。本町てんてん。
てんてん
大阪府大阪市中央区安土町3-2-8 本町ABCビル1F
I quietly believe the sasami is the true specialty here.
Its remarkable moistness is something I’ve honestly never encountered elsewhere.
Perfectly cooked, delicately seasoned, and incredibly pure in flavor.
The seseri offers a beautiful balance of bite and richness, while the hearts are clean and sharply defined.
The premium thigh delivers crisp skin and juicy meat in perfect harmony.
The tsukune is well-structured, focused on meatiness rather than sweetness.
And the chicken wing gyoza—simply hall-of-fame worthy.
Every skewer has a reason, and together they leave a lasting impression.
One of my absolute favorite places. Honmachi Tenten.
Tenten
F Honmachi ABC Building, 3-2-8 Azuchimachi, Chuo-ku, Osaka
#てんてん #大阪グルメ #本町グルメ #焼鳥 #痛風グルメ旅
そして間髪入れずに赤身。中でも赤身の切り落としが圧巻。これは“余り”なんかじゃない。わざわざ、この形に切り落としているとしか思えない完成度。噛むほどに広がる赤身の旨みで、自然と白ごはんが欲しくなり、気づけばオン・ザ・ライス。これがまた間違いない。短い時間なのに、体感はとても濃密で、最高に幸せな1時間になる。
大将てっちゃんがその日その時で見定めるお肉は本当に凄い。すでに何度も通っているけれど、来るたびに納得する。人気の理由はひとつじゃないし、挙げ出したらきりがない。〆は冷麺で、口の中をすっと整えて終了。それでも毎回ちゃんと「また来たい」と思わせてくれる、そんな大好きなお店。
肉ホルモン てつ腕
大阪府大阪市浪速区難波中
One hour, one round.
From 5 p.m., a quick stop for seriously good yakiniku.
Starting with salted tongue and tongue cuts with lemon — crisp, aromatic, and instantly satisfying.
Then comes the lean meat. Especially the akami kiriotoshi — clearly not leftovers, but intentionally cut to shine.
The deep flavor of the red meat naturally calls for white rice, and before you know it, it’s on-the-rice. Perfect.
It’s a dense, genuinely happy hour, even in such a short time.
The meat carefully selected by Tetchan, the owner, never misses.
There are many reasons this place is popular — too many to list.
Finish with cold noodles to reset the palate, and you’re already thinking about the next visit.
Niku Horumon Tetsuwan
1-17-16 Nambanaka, Naniwa-ku, Osaka
TEL
#肉ホルモンてつ腕 #てつ腕 #大阪グルメ #難波グルメ #痛風グルメ旅
いただいたのは6本コース（4,400円）。先付けに始まり、小鉢2品、鬼おろし、浅漬け、そして食後には自家製プリンまで。ここまで揃って、しかも全串が比内地鶏。焼き手は社長ご本人というのも驚きです。
一本一本、火入れは実に的確で、身の張り、脂の甘み、香ばしさがきれいに立ち上がる。卵黄と海苔の一体感、ねぎまの滋味、つくねを卵黄に絡めた瞬間の多幸感。食べ進めるほどに、心が静かに満たされていきました。
派手な演出ではなく、人と仕事の誠実さで心を動かされる焼鳥でした。「おいしい」を超えて、ちゃんと感動が残る時間でした。
焼鳥 角レ
東京都目黒区青葉台1-30-2 THE CITY NAKAMEGUROⅡ 2F
⸻
A place I had long wanted to visit—this time, to meet the manager, Mr. Yamaguchi. Calm, gentle, and quietly reassuring. His kindness fills the space without trying.
I chose the 6-skewer course (¥4,400). A starter, two small dishes, grated daikon, light pickles, and even a house-made pudding. All skewers are Hinai jidori, grilled personally by the owner. Each skewer shows precise heat control and honest craftsmanship—the texture, the balance of fat, the clarity of flavor. When the tsukune meets rich egg yolk, a quiet happiness spreads.
No flashy tricks, just sincerity in both people and work.
More than delicious—it was genuinely moving.
Yakitori Kakure
THE CITY NAKAMEGURO II 2F, 1-30-2 Aobadai, Meguro-ku, Tokyo
#焼鳥角レ #東京グルメ #中目黒グルメ
一品ごとに、素材の輪郭がはっきり立ち上がる。その日に採れた桜海老は香りまで衣に閉じ込められ、赤座海老は力強い甘みと余韻がまっすぐに伝わってくる。渡り蟹に続き、鯵、鰯、百合根。それぞれが揚げの一瞬を逃さず、持ち味だけを際立たせて供される。〆の天むす、天ばらまで一切の緩みがなく、ここでしか味わえない、成生という体験そのものでした。
成生
静岡県静岡市葵区丸山町12-2
At my beloved Naruse.
Chef Shimura’s gentle personality is what makes this place truly special. With a warm smile and calm presence, he conveys the true charm of Shizuoka—quietly, sincerely, and with pride. One of a kind.
Each piece arrives at the exact moment it should. Sakura shrimp caught earlier that day, bursting with aroma, followed by the bold sweetness of akaza prawn. Blue crab, aji, iwashi, and lily bulb—each fried with absolute precision. The closing tenmusu and tenbara complete the experience. This was Naruse itself—an experience found nowhere else.
Naruse
Maruyamacho, Aoi-ku, Shizuoka, Japan
#成生 #静岡グルメ #痛風グルメ旅
まずはユッケから。卵黄のコクが絡み、いきなり完成度の高い一皿。
続いてタンとタンツラは塩で。本当に旨い塩モノは、白ごはんと一緒に味わいたくなる。
ハラミはタレで。脂と甘辛さが重なり、ごはんが止まらない。
焼きは一切れずつ丁寧に向き合い、最後は白ごはんにオンして余韻を楽しむ。
〆のウィンナーまで抜かりなし。焼肉の幸福が、きれいに着地した夜。
ソウル
大阪府大阪市浪速区元町
We start with the yukhoe. The richness of the egg yolk instantly sets the tone.
Next, tongue and tongue root with salt. Truly great salted cuts naturally call for white rice.
Harami comes with sauce, adding sweetness and depth that makes the rice disappear.
Each cut is grilled carefully, one by one, then finished on top of rice to enjoy the harmony of fat and grains.
Even the final sausage delivers — a perfectly satisfying ending to a yakiniku night.
Seoul
2-7-24 Motomachi, Naniwa-ku, Osaka
#ソウル #大阪グルメ #浪速グルメ #痛風グルメ旅
ハジメさんは「ウチのなんて適当やから」と謙遜するけれど、鍋を見れば一目でわかる。出汁の澄み方、具の表情、すべてに丁寧な仕事がある。ひと口食べると、自然と肩の力が抜ける。ホッとする味だ。
ウィスキーの水割りとおでん。ハジメさんが砕いた大きな氷がグラスの中でゆっくりと溶け、琥珀色のグラデーションを描いていく。その佇まいもまた美しい。
喉に流し込むと、出汁のやさしさと響き合う。これがまた、驚くほどよく合う。特にJapanese whiskeyとの相性は抜群だ。
喉を潤したところで、イントロドンが始まる。気がつけば、笑い声が重なり、同じ時間を分け合っている。一度きりの人生を、こうして仲間たちと楽しめること。好きな人たちと笑い合えること。
人生は、あなたが思うほど悪くない。
IRORI
大阪市西心斎橋
As the season turns colder, I start craving Hajime-san’s oden at IRORI.
When it comes to truly great oden, IRORI is the place I always come back to 🍢.
Hajime-san humbly says, “It’s nothing special, really,” but one look at the pot tells a different story.
The clarity of the broth, the way each ingredient sits—everything reflects careful, thoughtful work.
One bite in, and your shoulders naturally relax. It’s deeply comforting.
Oden with a highball.
Large pieces of ice, carefully cracked by Hajime-san, slowly melt in the glass,
creating a beautiful amber gradient. Even the look of it feels right.
As it goes down your throat, it gently resonates with the softness of the broth.
It’s a surprisingly perfect match.
Especially with Japanese whiskey—the harmony is outstanding.
After quenching your thirst, the intro quiz begins.
Before you know it, laughter overlaps and time is quietly shared.
Enjoying this one-and-only life with friends.
Laughing with the people you love.
Life isn’t as bad as you might think.
IRORI
Nishi-Shinsaibashi, Osaka
#IRORI #ハジメさん #イントロドン
上質な昆布と松茸で引いた澄んだお出汁に、フグのアラの旨みを静かに重ねていく。一夜干しした白菜は甘みを加え、焼き餅は香ばしさを添えるために。ひとつひとつに理由があり、無駄がない。
そして迎えるクライマックス。雑炊は生米から炊く。出来上がった金色のスープを、あますことなくお米に吸わせていくという贅沢。鍋の中に、この夜のすべてが凝縮されていく感覚。
今回は大将のまさかの遊び心で、土鍋での開催。火加減は難しかったものの、その分、場の空気ごと一体になったような仕上がりに。最後の一口まで、ただただ満ち足りた一夜でした。
てっちり光
大阪府大阪市阿倍野区松虫通
A memorable night at “Tetchiri Hikari” in Abeno, shared with a senior I deeply respect from Tokyo.
Here, tetchiri is not just a hot pot, but a carefully guided journey that leads to the final zosui. Together with the chef, we slowly and thoughtfully followed this path.
Clear dashi made from premium kombu and matsutake, layered with the deep umami of fugu bones. Overnight-dried Chinese cabbage adds gentle sweetness, while grilled mochi brings a subtle aroma. Every step has purpose.
The climax comes with zosui, cooked from raw rice, allowing the golden broth to be fully absorbed. A true luxury.
With a playful twist using a clay pot, even the challenge of heat control became part of the experience.
Until the very last bite, it was simply a deeply satisfying night.
Tetchiri Hikari
1-1-3 Matsumushidori, Abeno-ku, Osaka
#てっちり光 #大阪グルメ #痛風グルメ旅
2度目の鮨幸三さん。長崎の夜の楽しみの一つになっている一軒です。香ばしく焼き上げたげそ、輪郭の立った鰹の塩たたき、甘みとコクがゆっくり広がる銀鱈の味醂漬け。
お任せの握りは、白身のヒラメから始まり、貝、海老、いくらの軍艦、やわらかく火入れされた鮑、やさしい甘みの玉子。途中には、意外性のある和牛の握りも。
大将のテンポの良さも心地よく、流れに身を委ねているうちに、自然と気持ちがほどけていく。
締めは長崎鉄火（ヒラス）とサラダ巻き。量感も構成も美しく、大満足。
また必ず伺わせていただきます。
鮨幸三
長崎県長崎市銅座町12-2
One of my favorite ways to enjoy a night in Nagasaki.
This was my second visit to Sushi Kozo — a place that has quietly become a personal staple.
From grilled geso and lightly seared bonito to miso-marinated black cod, each dish shows clarity and restraint.
The omakase nigiri featured flounder, shellfish, shrimp, ikura gunkan, delicately cooked abalone, tamago, and even an unexpected wagyu nigiri.
The chef’s smooth, well-paced rhythm makes the entire experience flow effortlessly.
Finished with Nagasaki-style tekkamaki (yellowtail) and a classic salad roll.
I’ll definitely be back again.
Sushi Kozo
12-2 Dozamachi, Nagasaki, Japan
Tel.
#鮨幸三 #長崎グルメ #痛風グルメ旅
台湾マダム
大阪府大阪市生野区鶴橋2-14-18
A spot recommended by Leo, whom we met in Bordeaux—and tonight we finally made our promised visit together. Every dish carries a warmth and sincerity that stays with you. Refreshing black fungus, juicy xiaolongbao, fragrant lu-rou with bean sprouts, crispy pan-fried dumplings, and the crunchy Taiwanese fried chicken. The braised chicken liver is beautifully cooked, the black vinegar pork rich and aromatic. Boiled dumplings, Taiwanese sausage, chili shrimp, stir-fried noodles, fried rice, and a gentle bowl of douhua to finish. Honest flavors with a handmade touch. A true hidden gem in Tsuruhashi. I’ll gladly be back.
TAIWAN MADAM
2-14-18 Tsuruhashi, Ikuno-ku, Osaka
#鶴橋グルメ #台湾マダム #痛風グルメ旅
tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅）'s engagement
tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅）'s engagement rate on Instagram is 2.71%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 37 followers. Likes outnumber comments by roughly 87 to 1, with 260 likes and 3 comments on an average post, so most reactions are taps rather than replies.
Engagement rate
2.71%
- Avg likes
- 260
- Avg comments
- 3
- Interactions : followers
- 1 : 37
Lookalike Creators
A free account lists creators whose audiences behave like this one, ready to shortlist and compare side by side.
Age & Gender
Unlocking shows how this audience splits across age bands and gender, charted from follower data.
Audience Location
Unlocking reveals the countries and cities where the most active followers of this account are concentrated.
Primary Language
Unlocking shows the languages this audience uses most in comments, interactions and the content it consumes.
Audience Interests
Unlocking lists the topics and categories this audience follows and engages with most often across the platform.
Authenticity
Unlocking scores how genuine the audience is, flagging fake, inactive or bot followers found in engagement patterns.
Audience Quality Score
Unlocking gives one overall audience quality score combining authenticity, engagement, follower activity and audience relevance.
Brand Affinity
Unlocking names the brands this audience already follows, mentions or engages with across social platforms.
Content Strategy
Unlocking breaks down the content pillars, tone and visual style this creator uses, and which formats perform best.
Commercial Insights
Unlocking shows collaboration types, an estimated pricing tier and a brand safety risk read for sponsored campaigns.
Industry Fit
Unlocking rates how well this creator and audience align with specific industry verticals and brand categories.
Research tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） further
Flinque ranks Instagram creators in Personal blog, categories tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） is filed under, and its free tools measure the same figures for any public account.
Related rankings
Frequently asked questions
These answers about tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） are generated from the Instagram profile data Flinque holds for the account.
Who is tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅）?
tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） (@tsujitomogram) is a Personal blog creator on Instagram. tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） uses an Instagram professional account. The Instagram bio for tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） runs to 18 words.
How many followers does tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） have?
tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） has 9,329 followers on Instagram (9.3K). tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） follows 5,434 accounts, so the audience is roughly 1.7 times the size of the list followed. tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） has built a substantial archive of 1,381 posts.
What is tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅）'s engagement rate?
tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅）'s engagement rate on Instagram is 2.71%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 37 followers. Likes outnumber comments by roughly 87 to 1, with 260 likes and 3 comments on an average post, so most reactions are taps rather than replies.
What does tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） post about on Instagram?
Flinque files tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） under a single category, Personal blog. All 10 recent posts Flinque holds for tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） are carousels. The 10 recent Instagram captions Flinque holds for tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） repeatedly use the words 痛風グルメ旅, osaka, each, quietly and grilled. tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅）'s captions carry hashtags such as #痛風グルメ旅, #大阪グルメ and #和洋酒菜ひで. tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） writes those captions mainly in Japanese. The bio tags #チーズマルコ and #チーズマルコ公式アンバサダー. tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） keeps 20 story highlights, which open with a free Flinque account.
How do I contact tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） for a collaboration?
tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅）'s contact details are not published on Flinque's public profile. The Instagram bio links to 1 external site, and a free Flinque account opens that link. Brands with a free Flinque account can shortlist tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅） and use Flinque's outreach tools wherever a contact route is on file.
Links
tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅）'s own Instagram profile is the one outbound link Flinque publishes for the account, and the bio link opens after signing up.
Public profile data sourced from Instagram. Flinque is not affiliated with tsu-ji- 🍷🧀 | Gout Gourmet Journey（つーじーの痛風グルメ旅）.