Osaka's Top 50 restaurants of 2014（3-th page） [Tabelog]

20

Sushi Ishibashi (鮨いしばし)

Sawaragi, Minami Ibaraki /Sushi

★★★☆☆3.90

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byいろO2（いろお兄）

Luxury atmosphere.

Compared with always surprising talk by the master, the delicate sushi is outstanding!

'In an atmosphere of being in Ginza, the price is like a restaurant in suburbs'.

The master has this kind of Osaka character.

Nigiri sushi is small like unwinding in the mouth and you cannot look away from the beauty of fishes coming out from the master.

He put soy sauce or salt one by one politely.

Others like soup are all great with the best taste.

I get impressed by the beautiful fishes, careful works, and detailed attentions.

The master says 'Sushi chefs are the most fragile food entertainer of among all chefs'.

22

Shin-yuki (沁ゆうき)

Nakatsu, Nakatsu, Umeda /Kappo (Traditional Japanese)

★★★☆☆3.89

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byセンチュリースープ

A cozy restaurant with only counter seats.

It is not like a restaurant but like a pub with lively and easy-mannered atmosphere.

In the show window, vessels are placed beautifully and the love of vessel from the master can be seen.

It has an interesting presentation of sashimi and grilled dishes.

'10 kinds of sashimi' has many varieties with good aging acceleration, and it is fun to see how he display the fishes.

The specialty 'dashi jelly with salmon roe, raw sea urchin, and dried bean curd' is prepared like hors d'oeuvres in a cocktail glass.

You can taste various textures with 'Boiled spinach' and the soup is soft and delicious.

Moreover, you will be welcomed by a welcome board with your name on it.

It is glad to read the thoughtfulness words written on the board.

23

Tayutayu (北新地たゆたゆ)

Kitashinchi, Oebashi, Watanabebashi /Grilled pork

★★★☆☆3.88

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by行列のできる

Very famous place for 'Yakiton' (baked pork).

The pork is exquisite with precise burnt and salt seasoning.

Especially, 'tsukune' is precisely burnt and goes good with sweet and spicy sauce, and if you eat with the yolk it is too delicious to express in any words.

Yakiton is of course very delicious, but grilled vegetables are also good with its firm tastes.

Kaga lotus root goes good with tama miso, Gifu ginko goes good with salt, and Shimonita green onions go good with miso.

A rice ball rolled with Korean seaweed and sesame or a tsukune bowl with rice are undoubtedly delicious to finish with.

It is recommended to sit on the counter seat where you can enjoy Yakiton cooked in front of you.

Staffs are very gentle and I get full of satisfaction in this restaurant.

24

Restau-Vin Kitashinchi Koutaro (レストヴァン北新地コウタロウ)

Kitashinchi, Oebashi, Watanabebashi /French

★★★☆☆3.87

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by食う寝る星人

An adult atmosphere with low lighting mainly with counter seats.

Delicate cuisine is gently prepared on the basis of fusion with local ingredients showing love to the local Ehime.

Bouillon is prepared with lots of times and efforts, and shows the clarity and aftertastes at the same time.

As an amuse, you get surprised by the delicacy of marinated horse mackerels and the taste of turban shells.

'Male pheasant with consomme jelly' is raised in Ehime and provides an exceptional tastes of consomme together with clarity and rich in flavor.

'Royal wild boar' is also caught in Ehime and turns the conventional image of a wild boar with gentle and elegant consomme.

You can also enjoy the texture and scent of mushrooms.

Thanks to the deep connection of the chef with fishermen, you get entranced by the splendid fishes.

With an homely atmosphere, you can spend a fun and heartwarming time.

24

Kaname (中国料理かなめ)

Mitejima, Kashima /Chinese

★★★☆☆3.87

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byTH73

Ideal tastes, authentic Chinese restaurant.

From the price range that everyone cone enjoy easily to the 'specialties' with luxury ingredients, all the ingredients are carefully selected you will be surprised with width of the price range.

Even with inexpensive ingredients, they examine differently from general ones.

Sauces and seasonings are all home made.

You can enjoy fully homemade seasonings even with Inexpensive set menus.

With such efforts, they can produce Chinese dishes more delicious than others.

The 'troublesome' preparation can be crucial deciding factors to the deliciousness.

In regards to course menus, they take preferences with flexibility. and it annoys me as I want to order many.

Even in the busy time, they are happy to serve customers politely.

26

TOM Curiosa (トムクリオーザ)

Oebashi, Kitashinchi, Nishi Umeda /Italian

★★★☆☆3.85

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byYukino Nara

Authentic Italian cuisine where you can enjoy well-prepared dishes even late at night.

It is a cozy restaurant with 12 seats at a counter and a table.

The chef visits the production areas and producers to check the ingredients by his eyes and tastes. He seeks to cook in the best cooking method as long as he can consider.

The slicer for raw Italian ham can bee seen in a restaurant with a strong commitment to a meat and a ham. He slices ham in front of the customers and provides with an appetizer platter.

The balance of aging raw hams and salamis with melons is superb.

His specialty 'carbonara' is a authentic Roman style made without creams and is difficult to be cooked, but he shows the skill of serving in the best condition not to make it not too hard and not too soft.

He also serves splendid pastas with luxurious truffle with spicy black peppers.

You can enjoy the most of the chef Asai's theoretical cooing in front of you.

27

Restaurant Difference (レストランディファランス)

Hommachi, Higobashi, Awaza /French

★★★☆☆3.84

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byなおちぇん

Cool Jazz is played in the restaurant and it is a simple but stylish unusual space.

The chef has a skill to cook freely in a creative way.

He shows artificial abilities to produce creative and original artistic works as well as abilities with his skillful talent to realize those works on a plate.

With a random course, he uses luxury ingredients without hesitation and cooks with a perfect burning.

Texture of meats and its processing is indeed a work by the world of artists.

It is precise like a machinery and also gives you a human warmth. He also has virtuosity of perfect burning.

Moreover, the fusion of wine and cuisine gives you the best time.

This is a miracle restaurant.

27

Miyamoto (お料理宮本)

Osakatemmangu, Minamimorimachi, Ogimachi /Kaiseki (Traditional Japanese)

★★★☆☆3.84

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byリョウガ1003

The total balance is great, nice Japanese restaurant.

In the style that you take your shoes off, it is thought well with only counter seats.

You have spaces in between the counter seats, and it is not too close and comfortable to eat meals.

It also have a stylish sense of the interiors as the owner asked a trusted carpenter to work for the interior and design.

'Meat balls of crabs in a soup' is wonderful with its dashi soup.

It is impressive to see a plate of delicacies used with the ground cherry in the comparisons of the sense of color with other meals.

To finish with, the chef cooks rice from his wife's home in a pot.

Everything is thrilling somehow like a nice musical manner.

This place is evolving every day.

29

Ketobashi-ya Champion (けとばし屋チャンピオン)

Fukushima, Shin Fukushima, Nakanoshima /Yakiniku (BBQ Beef)

★★★☆☆3.83

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byみきぱぱ2

You will be blown away with the wonderful taste. Horsemeat only restaurant.

It is smoky inside but it has a feeling of cleanliness in there.

'Best horse sashimi' is already delicious from its outlook.

It is very delicious when you eat it.

Sweet and salty soy sauce from Kyushu is provided with the sashimi.

I ordered 'Horse tartare' twice as it was too good.

Using a perfect sauce with horse meats, it goes perfect with sake.

All the meats are fresh and tasteful.

'Upper loin' is full of fat and delicious with yuzu pepper and salt.

The crunchy texture of hearts is also good.

Horse meat has low calories and the sauce is very light tastes, so I can eat a lot of slices.

30

710 (瀬戸内製麺710)

Suminodo /Udon

★★★☆☆3.82

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byオカデンチ

The Kansai, Osaka udon noodles with bonito and kelp dashi soup.

Hiyakake (cold) udon noodle is like a supple silk and elegant.

You can eat it easily and it is just a good and delicate dish with the flavor of kelp soup.

Cold noodles are soft like a rice cake and not too hard.

The noodle stretches and gets longer and it is soft and good like a rice cake.

Soft and fluffy textures make it as good like this.

When you dip in the dipping soup, it is very delicious.

Nagoya Cochin is used for chicken tempura and its elasticity is extraordinary.

It has an impressive and strong chicken taste. Egg tempura is cooked perfectly and wonderful too.

Udon noodles, tempra, and caterings are in a high degree of perfection.

Osaka's Top 50 restaurants of 2014（3-th page） [Tabelog]

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