Osaka's Top 50 restaurants of 2014（2-th page） [Tabelog]

10

Shimanouchi Ichiyo (島之内一陽)

Nippombashi, Kintetsu Nippombashi, Nagahoribashi /Kappo (Traditional Japanese)

★★★★☆4.02

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byレンソイス

A little cuisine with high quality of dishes.

In a quiet environment, you are taken into the restaurant with nonchalant lights.

It is beautiful inside and there are counter seats as well as a semi-private room.

They offer plenty of menus, and they offer fusion cuisine unconventional with unusual meals.

There is no price on daily single menus.

The menu consists of sashimi, broiled, cooked, and fried dishes, bit strange dishes, delicacies, side dishes, and rice dishes with more than 150 menus.

The cooked 'pheasant meat and Shimonita green onion' is with a gentle Japanese soy sauce been paste, and it is amazing.

They offer you a soba to finish with and the soba soup is concentrated like a potage, and is the most richest and delicious in my history.

12

Byakuan (讃岐うどん白庵)

Kanzakigawa, Mikuni /Udon

★★★★☆4.00

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byここだ！

An well-established udon noodle restaurant people line up for.

It is a rare place where you can eat 'Hiyahiya' throughout a year.

The soup is based on dried sardines, and clean without acridity with sharp tastes.

The noodle is shining and beautiful.

It is thick with elasticity and a soft like a rice cake that you can chew as much as you like.

They have a secret menu with thin noodles.

It used the same soup, but it gives you a different impressing as the thickness changes.

The strong noodle becomes a little soft and goes good with the soup.

You can have a chicken tempura for your toppings and it is firmly seasoned with a large volume.

12

Restaurant Chambord (レストランシャンボール)

Nakanoshima, Shin Fukushima, Fukushima /French

★★★★☆4.00

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byチェリーちゃんママ

Grand Maison was built with the prestige of the ling-established Royal Hotel.

In any ages or over the ages, it has the consistent style of neo-classical.

The style of chefs stresses the importance of tradition with accordance with the age, and also incorporate modern technical styles.

This is the right French style.

They also fuse the Japanese ingredients that we normally see in a typical French cuisine,

and place some surprises to customers.

It is in a framework of Grand Maison, they try to provide dishes at low cost.

The combination with wine decided by a master sommelier, their hospitality with humors, and their service that impress the Japanese minds never fade away with its tradition.

14

Matasaburo (又三郎)

Nagai /Yakiniku (BBQ Beef)

★★★☆☆3.98

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bykinako-anko

A new type of grilled meat restaurant with various aging meats by the collaboration of a French chef and a patissier.

It has the atmosphere as casual French as well as of fashionable and stylish.

It is impressive to know the varieties of meats from their special aging meats and classic and rare part meats.

If you are keen to enjoy many kinds, you can choose half-size of a piece of meats.

All the beef meats is from A5 cow of black wagyu with full of sweetness and flavor of fat.

Grapefruit juice stressed the taste of beef tongue with its fresh and sour tastes.

The fat of beef tongue drips off in your mouth, and produces a perfect combination.

Luxury consomme soup of beef flavors is filled with plenty of rich deep flavor spreading fluffy.

Grilles with luxury charcoal, the burnt gets unevenly with the far-infared effect, the original flavor of the meat is much to power up.

It is also good that it gets too smelly because of charcoal grilled.

15

Aoki (青木)

Tenjimbashisuji Rokuchome, Nakazakicho, Temma /Kaiseki (Traditional Japanese)

★★★☆☆3.96

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byターナーの機関車

Long and narrow counter with 8 seats only.

You feel all the commitments of the master from interior to furniture.

One course menu only.

Firstly, 'Boiled radish'.

Cooked in a friendly soup, the radish has a simple but deep taste and is splendid.

It is served with miso, and it is not too sweet and not too spicy and complement the taste of radish exquisitely.

Then, 'tilefish rolled with a slice of radish' follows and it is simple but complement the taste of tilefish.

Dried mullet roe on the top gives an accent to the taste with a wonderful harmony.

'Crab filhos ' has superb soup and the simple filhos takes the soup of a crab and makes it extremely delicious.

Full of great dishes.

15

Taian (太庵)

Nagahoribashi, Matsuyamachi, Shinsaibashi /Kappo (Traditional Japanese)

★★★☆☆3.96

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by毎日外食グルメ豚さん

The restaurant stays on a quiet street.

It is a luxury interior inside and has 12 large counter seats and a table seat for 4.

Spareribs is their specialty unlike it is a Japanese restaurant.

Marinated in wine, the spareribs is grilled over charcoal like a stewed pork.

It is broken easily with chopsticks, and it is so soft that you can divide the meat from its bones easily.

It is seasoned as sweet, and if you have one bite, you feel the scent of wine and it is very delicious with no strong taste or smell.

If you add salty and sweet plum sauce, it acceleratess the taste with the taste and the scent of plums.

The course has a good cost performance as it is a cuisine in Osaka.

The quiet master responds gently when you talk to him, and that adds the better atmosphere to the cuisine.

17

tedukuriudonrakuraku (手造りうどん楽々)

Kozu, Murano /Udon

★★★☆☆3.95

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bygropop

The most delicious noodles on the planet with good cost performances.

Noodles are made from three types of wheat boiled in a pressure vessel.

It is narrow and straight, and it stretches and is chewy.

You can also enjoy the unique texture with your throat and the smell of wheat.

It also has the soft texture like a rice cake.

The dashi soup is extracted from selected kelp and tasty like a dream.

'Noodle bowl with beef of black wagyu' has a very fine seasoned meat, the taste continues for a long time with the dashi soup. It will be once in a life time experience.

When you have a look at the serious work of the master, you would feel the power and hope of our lives.

18

BOTANI:CURRY (ボタニカリー)

Hommachi, Higobashi, Yodoyabashi /Indian curry

★★★☆☆3.91

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by解答ルパン

A well-established creative curry restaurant people line up for.

Their classic 'Botani Curry' is insanely delicious with exquisite spices.

The outlook is beautiful as a creative curry.

You can enjoy different flavors when you taste with a variety of ingredients.

When you eat by mixing with the ingredients, that is also insanely delicious!

It has the stunning harmony of curry roux, spices, ingredients, and rice.

The balance is also exquisite and have a impact, that makes it the perfect curry.

'Pojo Curry' has the base of fishes with coconut milk.

It has a relatively simple taste but is condensed with flavors and very delicious.

This is the No.1 curry in Osaka for me.

18

Masuda (懐石料理桝田)

Shinsaibashi, Nagahoribashi, Yotsubashi /Kaiseki (Traditional Japanese)

★★★☆☆3.91

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by☆りゅん☆

It is a moderately lively atmosphere as a kaiseki restaurant, and serves Japanese dishes comfortably.

The head chef takes delicate cares of everything and is friendly.

All the dishes are delicious with rich soup and slightly sweet seasoned of Osaka.

'Wan' is provide in a beautiful bowl with a design of fireflies flying in the darkness.

On the bowl, you can taste a fish cake of white shrimps and kuzu tofu made with raw seaweed.

'Sashimi' is served with sea urchin that increases its sweetness with salt.

With a perfect knife skill, squids are easily undone in your mouth,

It cannot be a part of a sashimi plate which full of varieties in its taste and texture, and it is fun to eat.

Cuisine, vessel, hospitality are exceptionally great.

20

Koryu (北新地　弧柳)

Kitashinchi, Oebashi, Watanabebashi /Kaiseki (Traditional Japanese)

★★★☆☆3.90

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byみきぱぱ2

A cozy restaurant with counter seats where you can overlook the kitchen good with a sense of unity.

Chefs are willing to explain various things, and it is the best atmosphere for those who like to eat.

As appetizers of 'Chef's recommendation course of the season'

'Surinagashi of cauliflower' and seasoned mix of Miyako royal ferns are delicately placed on a plate.

When you eat sashimi (raw fish) in seawater, you taste the real taste of the fish without no rough tastes.

Natural tunas from Wakayama Prefecture has the crunchy chew, and tastes more and more when you continue biting.

It is better with egg soy sauce.

A barracuda grilled in front of you is perfect with its burnt.

I feel the love to the local as they use mainly local ingredients.

Osaka's Top 50 restaurants of 2014（2-th page） [Tabelog]

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