Top1 - 10 of 50 Restaurants
You can experience more those imaginations for cuisine, atmosphere, hospitality, and comfort in the restaurant.
It exceeds the concept of 'diet'as an 'experience'.
Bliss of time to be received in your five senses rather than your taste.
Their cuisine gives you a lot of surprises as well as excitements. The number of ingredients throughout the course is more than 120 items.
It is to be tasted with your five senses with sharpen senses rather than with you sense of taste.
All of them have a great impact visually, and it is too great over our expression to explain how they provide meals with dishes and cutlery.
This place can be expressed even as 'shocking'.
The best Kaiseki (Japanese traditional restaurant with courses) in Osaka.
With the finest price, taste and amount.
Random course with the chef's choices.
The 'dashi' soup has a high degree of perfection with a delicate taste.
A plate of delicacies comes on a wonderful vessel beautifully dished up.
And all meals including 'handmade soba' are delicious.
To finish with, the rice dish is cooked in a pot per portion and it is superb.
In the season of crabs, dishes such as a charcoal grilled shell use crabs in good quality simply cooked with precise burning.
Including cuisine, vessel, dishinng up, ingredients, hospitality, and atmosphere, it is one of the best in Osaka.
The restaurant is full of cleanliness with its white tones.
You can enjoy food and wine relaxing from the beginning until the end thanks to all of the staffs' moderate hospitality.
The number of dishes in the course is full of contents, but they are not too heavy but are sharp presentations.
If you leave the chef the choices of the course, you have recommended wine not too insisted with foods.
It is like a small devil restaurant of Osaka where it plays with your senses of visual, smell, and taste with the seasonal appearances, precise accents with herbs, and a chemical reaction with wine.
They serve the best blow fish and pike conger. I want to visit both in summer and in winter.
Their delicious blow fish has a long lasting taste.
The white sashimi (raw fish) of blow fish is thick and slightly pink.
When you eat it, it has a pleasant chewy with strong fusion of flavor and sweetness, and is delicious.
The tempura of milt has no coarse taste and is highly elegant with simple sweetness and creaminess.
Rich and delicious tastes.
Fluffy fried blow fish and elegant porridge are also splendid.
In a Hamonabe (pike conger pot), you can taste not only meats but also stomach, bladder, and liver.
The dashi soup is elegant and has the simple taste and fat of elegant pike conger delicately merged.
You can enjoy fluffy and sweet pike conger until the end of the dish.
Inside the restaurant has the sense of long established feel from the good old days.
People line up without hesitation on weekdays.
Their specialty 'Hinata Taste Pork' is a very amorous pink meat, and it is thick and soft and have strong deliciousness!!
The sweetness and the taste of the pork spread in your mouth.
When you put the pork with a truffle salt, it acceleratess the sweetness of the pork and you are invited to the height o ecstasy in your mouth.
You have splendid scents and the taste becomes tightened.
'TOKYO-X' limited for a weekend is a soft meat and overflows tastes more and more as you bite it.
The miso soup that comes with a set meal contains tapioca, and you can enjoy a surprising texture.
They also serve a lunch box that you do not need to wait, bit it is till the best to eat fried at the restaurant.
His unknown possibility full of young abilities is fascinating with the formidable talent.
The chef has the ideas of classical traditional cuisine and balances how to reconstruct it as a modern cuisine without contradiction.
For example, he stresses the importance of sauce.
Every day, he makes various types of sauce from bones, and adds some every day.
He uses the sauce in a different way and creates contemporary French cuisine.
Moreover, he distinguishes Japanese and French ingredients in a precise way, and rebuild cuisine skillfully with Osaka sensitivity and French technics.
He produces impressive cuisine in terms of a marriage with wine.
The appearance has the taste of old townhouse building and its signs are large lanterns and a shop curtain.
It is recommended to sit on a counter seat where you can have a conversation with the master.
The counter seats are wide and have a luxury feeling.
The soup 'raw kelp dashi' is extracted from bones of a sea beam and true kelp with a lot of efforts and times.
You feel the strong taste of kelp with its color, flavor, and saltiness.
It tastes different from the dashi soup from Shiretoko kelp that you can have at the Kyoto kaiseki restaurant in its flavor and taste. This is the soup of Naniwa.
The master is very friendly and kind.
Tastes are superb and the hospitality and the atmosphere are beyond the standard.
The taste of Oden kaiseki course goes through your organs.
They serve only one night random course and you need a reservation.
The variety of tastes and depths is surprising.
The chicken based soup with bonito, kelp, dried sardine and vegetables is integrated with each ingredient with an appropriate distribution.
The soup extracts the taste of each food to the ideal extent, and the fusion of the soup and the tasteful ingredients is splendid.
Especially, 'radish' with the soup is extraordinary delicious.
'Potetama' has a unique taste and you can only eat this at this place.
The master is very gentle and tells jokes at the exact timing, so customers are always laughing.
Although they serve in a large portion, the taste of each dish is different, so you never get bored of eating.
Both chairs and tables are made of wood with a nice warmth and softness have no tablecloths.
The cleanliness stands out in the homely atmosphere, and the dishes served are really sophisticated.
The materials and tastes are full of changes and you feel surprised, excited, and sense of seasons every time.
Especially, I get impressed not only by the taste of materials and seasonings but also by the accent of scents and textures.
With 'Roti of suckling pig', you can enjoy the taste of three layers of skin, meat, and fat at the same time.
It is not the wonderful taste and texture that you can never experience in the other places.
Wine is a 'companion to complement the cuisine', and a single bottle entertains you in a different ways.
It is extremely difficult to make a reservation.
The place has counter and table seats and is very cozy.
The atmosphere is like a pub for everybody.
Their specialty is 'abalone porridge'.
It contains plenty of luxury abalone like an abalone liver risotto.
This is awesome!
'Cow ribs and radish stew' is must to have.
It is cooked so well that you can easily cut in pieces with you chopsticks.
If you eat them on rice, it is splendid.
They also have rich varieties of alcohols and wine.
The cost of course might be expensive, but you will be satisfied with the content, ingredients, taste, cooking, and amount of the meals.