Located a 5-minute walk from Abeno Station on the Osaka Tanimachi Line, Tachijyu-en is a well-known local restaurant. I used to frequent this place since its opening, and recently paid a visit after a long time. As usual, there was a line of customers in front of the store during lunchtime. This time, I ordered the Tachijyu's Hitsumabushi for 1500 yen. They grilled the beltfish right in front of me. First, I had a salad with bone senbei, followed by miso soup. After a short wait, the Hitsumabushi arrived. I tried it with the broth, and it was truly delicious. The beltfish had a delicate taste that became tender and fluffy when grilled. I definitely want to visit this restaurant again!

Osaka's famous restaurant located in Abeno. I've always wanted to go there because it's mentioned in various books, and my dream finally came true. The sauce was slightly sweet and on the richer side. The thick noodles are a favorite for noodle lovers. The atmosphere of the restaurant was also great. Discovered a nice restaurant. The Wonton Noodles and Char Siu Onigiri were delicious. The onigiri was small, so two would have been enough. Thank you for the meal. ⭐️⭐️⭐️⭐️⭐️ _____________________________________________ #Tachijuuen #GourmetMemories #Gourmet #Sweets #Delicious #Foodie #Foodstagram #FoodPorn #FoodieLife #FoodConnection #LocalFood #StreetFood #LonelyMeal #ChineseFood #Ramen #CurryRice #Curry #Noodles #NoodleLover #BonAppetit #ThankYouForTheMeal #Lunch #Dinner #Mealtime

My father had been interested in a swordfish specialty store, so we finally visited together. We arrived earlier than the opening time and were able to get a table without much wait. We ordered the Tachimabushi for 1600 yen. We started with a salad topped with swordfish bone crackers, which were deliciously crispy. Then the Tachijuu (swordfish bowl) arrived, and it looked very appetizing. The swordfish was tender and flavorful, and the price was reasonable compared to eel. We transferred some rice to another bowl and poured the broth over it, which had a rich swordfish flavor. The spicy seven-flavor chili paste added a nice kick to the dish. Overall, it was a satisfying meal at a popular restaurant.

Of course, it's different from eel over rice, but if you're looking for a reasonably priced eel dish, I recommend Tachijyu. The aroma from outside the store is amazing. Unlike eel, it's light, tender, and the sauce is delicious. The portion is generous, and finishing off with soup poured over rice is satisfying! It's usually crowded, so I recommend going early. They also offer takeout bento boxes, which is convenient. Definitely give it a try!

This is a grilled belt fish rice bowl. I happened to find it about two years ago and have been coming back to eat it whenever I have errands in the area. Today I had the Hitsumabushi with half of it eaten before adding the dashi broth. It was still delicious as always!

I found a rare restaurant in an area that I have been relatively familiar with since I was a child, called Abeno. I was curious about how "tachimabushi" is different from "unaju" or "hitsumabushi," so I visited around 1 pm on a holiday. There were about 5 people waiting in line, but luckily I was able to get in after about 10 minutes. - Order Tachimabushi: 1600 yen You can also enjoy it like hitsumabushi by adding 200 yen to the tachijuu (1400 yen), so most customers chose to have it as tachimabushi. The grilled swordfish is dipped in a sweet and savory sauce, giving off an appetizing aroma. The visual presentation is almost like unaju, with a slightly fatty texture due to grilling, giving it a Kansai-style flavor. The taste is slightly lighter compared to eel, but still delicious with a fragrant and crispy texture. Tachimabushi is also excellent, especially when paired with the accompanying wasabi and sansho pepper. Although it may not be as good as eel in terms of portion size, the fact that it is reasonably priced and delicious without any flaws is a strength that eel, which has been soaring in price recently, does not have. It's a restaurant that I would like to visit again when I go back home.

I heard that a friend was returning to Osaka, so I hurriedly made a reservation and went with two other friends. Since it was a last-minute reservation, we sat at the counter. The food was incredibly delicious. There was a variety of drinks available, and we opted for all-you-can-drink, so we drank to our heart's content. The last extra beer was unnecessary. I will definitely visit again.

Osaka Abeno Tachijuuen - Tachimabushi (1600 yen). It has been 5-6 years since my last visit to this popular restaurant. Even on weekdays, there is a long line if the weather is nice (and even on rainy days). Instead of unadon, they serve tachidon - a famous shop for sea eel. Is it a simple tachiju? Or does it come with sea eel broth like tachimabushi? Tachimabushi is eaten in a style similar to hitsumabushi. Of course, with mabushi. While eating the bone crackers salad, you can watch the sea eel kabayaki being grilled right in front of you. The tachimabushi served is filled with sea eel. You can eat it as it is or with the broth. It's delicious as always! ✨✨

4.0 2023.03.25 (Saturday) Cloudy 10:30-11:20 The lunch menu consisted of only two options: "Tachijuu" for 1,400 yen and "Tachimabushi" for 1,600 yen. As it was my first visit, I chose "Tachijuu". The dish came with a salad topped with a crispy rice cracker and red miso soup. The main dish, "Tachijuu", was cooked to perfection with a generous amount of eel sauce over the rice. Although it lacked a bit of the usual smoky flavor, it was delicious. Compared to eel, I personally prefer the more familiar taste of unagi. Overall, it was a satisfying meal.

I visited Tachijyu-en in Osaka, Abenobashi for the first time in 7 years. The menu now offers Tachijyu (1400 yen) and Tachimabushi (1600 yen), both featuring swordfish in an elegant presentation. The swordfish in the Tachijyu is not overly fatty and is grilled over charcoal, giving it a nice aroma. The sauce is not overly sweet, balancing the flavors well. However, the swordfish itself is a bit bland, and the portion size may feel a bit excessive. Despite this, Tachijyu-en remains a popular spot with a unique offering in the Abeno area. It is worth a visit if you have some time to spare during your trip to Tennoji.

It's about a 3-minute walk from Abeno Subway Station. It's easy to find as it faces the road. I sanitized my hands before entering. There is a counter and two table seats. The recommended lunch is either the Oomori (large serving) or Hittsumabushi with dashi. I ordered the Hittsumabushi. First, a small salad was served with a crispy and flavorful dried filefish bone senbei. Soon after, the Hittsumabushi with dashi arrived. When I lifted the lid of the Hittsumabushi, there was a generous portion of delicious filefish. It was light yet had the delicate flavor of the fish, not greasy, and I couldn't stop eating. I didn't want to finish it all because I wanted to try the Hittsumabushi. So, I put half of it in a separate bowl, poured hot dashi over it, and enjoyed the soothing flavor of the dashi. It was so delicious. The Hittsumabushi and the Oomori were both so good that I could have eaten multiple servings.

A hidden gem that only those in the know are aware of ❤️ Once you try it, you'll be hooked, so I like to stop by for a solo lunch every now and then ❤️ I wonder if only people from Kansai eat cutlassfish? It looks like eel, but it's lighter than eel! It has a refined taste ❤️ I always have to wait in line, so I psych myself up before going!

A little old, but I did it while keeping the bookmark because it was featured in the October 2017 issue of "Amakara Techou" titled "【Special Feature】Midosuji Line Dive In". Inside the restaurant, there are two 4-seat tables on the right side from the entrance, and a L-shaped open kitchen counter with 4 seats in the back. The restaurant is run by a couple from Minoshima, Arida, Wakayama Prefecture. The first customers were two senior salarymen, and a group of three senior men and women. Later, a young salaryman and a group of mature women arrived. In the grilling area, 9 swordfish were prepared. They seem to be pre-grilled and then finished off when an order is placed. This place offers a unique dish called "Tachijuu" made with swordfish. I ordered that. ・Tachijuu: ¥1,400 First, a salad came out. It contained swordfish bone senbei, mizuna, and lettuce. There is a menu of local sake, and if it wasn't for work in the afternoon, this senbei would go great with it. After a while, the main dish arrived. A bento box, ground shichimi pepper, and red miso were served. When I opened the lid of the bento box, it looked like an anago meshi. If it was an anago meshi, I would have been reminded of the following restaurants. ・Hiroshima・Anagomeshi Ueno Miyajimaguchi Honten ・Himeji・Takeda's Anagomeshi Maneki Honten It had chopped large perilla leaves on top, and the swordfish was so thick that it could be mistaken for anago. I'm not very familiar with it, but normal swordfish should have thinner flesh, right?! I would have liked some sansho pepper, but here they serve raw-style ground shichimi pepper. It turned out to be a better match for the swordfish than I expected. That's why it's included, but it might be interesting to use it as a side dish with sake, like with salted squid. The red miso soup contained wakame seaweed and round wheat gluten. Eel dishes often come with liver sashimi, but for swordfish dishes, maybe they serve red miso soup. I'd like to come back at night and try it with local sake. PS: The title is a pun on the restaurant name "Tachijuu" because it sounds like "Tachihiroshi" from the character in a detective drama.

I had been curious for a while and finally visited on a Friday afternoon. There were two other customers already there. The menu was simple, with two options: "tachijuu" and "hitsumabushi". The hitsumabushi was served with a broth made from the bones of swordfish in the tachijuu. I ordered hitsumabushi. First, a salad with bone crackers was served. It consisted of boiled bean sprouts and lettuce, and the bone crackers were delicious. The tachijuu had swordfish simmered in a sweet and savory sauce, with fluffy meat that was delicious. I tried it with the broth poured over, but personally, I didn't like the strong fish flavor of the broth. The idea of using swordfish for eel kabayaki was amazing. Thank you for the meal!

Swordfish is not at all bony... the image of it being hard to eat is completely gone! A swordfish version of unagi-don! Swordfish with dashi sauce, known as "tachijuu". Can be enjoyed as a dashi chazuke like hitsumabushi! Also delicious to eat as it is! Comes with bone crackers salad and red miso soup!

This is a restaurant located about a 5-minute walk from Abeno Subway Station, where you can enjoy a unique dish called "tachijuu." The exterior of the restaurant looks like a traditional Japanese small dish eatery, and inside, there are two L-shaped counters and two table seats. The kitchen has a charcoal grill, giving it a yakitori restaurant-like atmosphere, with FM music playing in the background. The staff, who appeared to be a middle-aged couple, were running the restaurant together. The lunch menu offers three options: tachijuu, tachimabushi, and tachijuu bento for takeout, with lunch drinks at half price and draft beer for only 100 yen. I ordered the tachijuu. After a while, a salad arrived with bean sprouts as the main ingredient and topped with dried fish bone crackers. Then came the tachijuu, which was served with red miso soup. The grilled eel was arranged in two layers, providing a generous portion. The tachijuu was grilled over charcoal, giving it a refreshing taste that was closer to conger eel. It was topped with chopped shiso leaves and tasted great with the accompanying fresh shichimi spice. Overall, it was quite delicious, although I personally prefer regular eel. Thank you for the meal.

Tachiju-en Osaka City, Abeno-ku, Matsuzaki-cho 3-17-4-102 Tachimabushi - 1500 yen Bone senbei salad, miso soup, dashi included Tachijuu is a dish made with swordfish instead of eel, with a light and fluffy texture and a savory charcoal aroma. You can eat as much as you want. The one I had this time came with dashi. You can transfer it to a bowl and pour the dashi on top to enjoy. The subtle yuzu scent pairs well and it's delicious. #AbenoGourmet #AbenoLunch #OsakaGourmet #OsakaLunch #KansaiGourmet #KansaiLunch #Tachiju-en #Tachiju #Tachimabushi I mainly visit cost-effective restaurants in Osaka and surrounding areas. Follow me on Instagram @kazstagram369, TikTok @kazzz48, and Lemon8 @kazzz369 for the latest updates. Instagram is the fastest way to get the latest information. Thank you for your support!

TikTok user Tsukki introduced a restaurant that serves swordfish hitsumabushi. This unique dish caught the attention of many, including the reviewer, who decided to visit the restaurant in Matsuzaki-cho, Osaka. Despite getting lost on the subway, they arrived just in time for lunch. They ordered the hitsumabushi for 1,500 yen, which had a beautiful presentation and a rich flavor. The dish came with a salad topped with swordfish bone senbei, which didn't interest the reviewer much. They preferred salt-grilled swordfish, but still enjoyed the hitsumabushi with its slightly lighter seasoning and dashi broth. The restaurant is well-known and has been featured on gourmet shows, making the reviewer feel satisfied with their meal.

I finally visited Tachijyu-en, a restaurant I've been curious about for a while. I love eel and conger eel, so I was intrigued to try swordfish. I visit Osaka once or twice a year, and this time I came specifically to visit this restaurant after 2 and a half years. I didn't have to wait long in line, and the aroma outside the restaurant was appetizing. I ordered the Tachimabushi for lunch, which comes with a fried bone salad. The swordfish was generously served on top of the rice, with a delicious sweet and savory sauce. I enjoyed it so much that I finished it off with tea poured over the remaining rice. It was a truly enjoyable dining experience.

Today's lunchtime was in the Abeno area. I finally found a place called "Tachijyu-en" that I had heard about before, where you can enjoy delicious swordfish bento. The restaurant has a simple appearance that you might easily overlook when passing by. I was lucky enough to be seated without having to wait. The lunch menu offers two options: "Tachijyu" for 1350 yen and "Tachimabushi" for 1500 yen. Compared to eel kabayaki, the swordfish kabayaki is more affordable, so I decided to order the Tachimabushi. The dish comes with a side salad and red miso soup. It takes a bit of time for the swordfish to be served in kabayaki style, but once the lid of the bento box is opened, any wait is forgotten. The swordfish kabayaki, lined up inside the box, is tender and soaked in sauce, making it easy to eat with chopsticks. It is delicious! Mixing in the homemade spices adds an extra layer of flavor. Halfway through the meal, transfer the remaining swordfish to the bowl and pour the special broth over it. The hot broth, scented with yuzu, enhances the flavors of the swordfish, turning it into a splendid dish. Tachimabushi is the best. Today, I am grateful for a healthy body.

During the Obon holiday period, I decided to dine out once and visited this restaurant. It's a unique restaurant specializing in swordfish dishes, with only two lunch menu options: swordfish bento and swordfish hittsumabushi (grilled swordfish over rice). Previously, it used to have long lines and was often featured in the media, but on this day, I arrived 10 minutes before opening and was the third in line. I had tried their takeout before, so I thought this was a chance to dine in. The restaurant is small, with a counter for four seats and two small tables for two. I ordered the swordfish bento. To start, along with a glass of water, a salad topped with swordfish bone senbei was served. The senbei had a subtle umami flavor without any salt or seasoning visible on the outside. It seemed to be pre-soaked in dashi. It was crispy and delicious, creating anticipation for the swordfish dish to come. The swordfish bento was a B6 size box with a depth of about 6cm, filled with swordfish just enough to cover the rice. The swordfish was thick and had a fluffy yet substantial texture, providing a satisfying bite despite its appearance. The sauce was not too thick or too thin, with a slightly spicy soy sauce-based flavor rather than sweet, complementing the delicate umami of the swordfish well. Personally, I really enjoyed the taste. However, it may not suit those who prefer a rich and sweet sauce. Also, with only two lunch menu options and no side dishes, it might not be enough for those with a big appetite. By the time I finished eating, the restaurant was full. As I left, there was a line of about 10 people waiting outside, showing that the restaurant is still very popular. Overall, I had a very delicious meal.