Until now, they have been working hard with a la carte menu. A la carte menu often resulted in waste of ingredients that were not ordered, and they had to wait for customers who might come until late at night, which was physically demanding. According to the chefs, some customers express disappointment that they could not order a la carte dishes late at night. However, it seems that choosing the course menu was necessary to serve higher quality and delicious dishes. Today's course menu features upgraded ingredients and seems to be a great choice. The interior has also changed slightly, and the dishes look like they are from a different restaurant (laughs). There are two seatings at 6:00 PM and 8:30 PM, both starting at the same time. Today's course menu includes dishes that were not available on the a la carte menu.

This place has become my favorite spot. You don't have to make a reservation months in advance, and ordering a la carte is allowed, which is great. But the taste is definitely top-notch! I highly recommend it, and a few of my foodie friends have also recommended it. On this day, I requested the special course with my favorite sashimi and chicken wings, not too much food though. The dishes were amazing. The uni with refreshing jelly and seaweed aroma was appetizing, the sashimi platter was fantastic, and the red clam from Miyagi prefecture was incredibly delicious. The eel from Lake Biwa was so juicy, and the crispy skin and rich fat were mouthwatering. The simple grilled chicken wings were a favorite of mine. The lightly fried shoulder loin of Wagyu beef was so tender and delicious. The rice cooked in a clay pot with sea urchin and homemade karasumi was luxurious. The dessert of mango and mango pudding was a perfect ending to the meal. All of this for 12,000 yen! However, starting from August 1st, they will only offer set courses, with a price increase. It's a common practice, but it's a shame because the a la carte option was great. If you have the chance, visit before July ends. Enjoy!

'Inatani' had a rich and attractive à la carte menu, but starting from August 1, 2023, they now only offer an omakase course. The course dishes are delicious and satisfying. The meal includes: a starter of Tokushima black abalone, winter melon, and moroheiya; a sushi dish of salt-grilled nodoguro from Yamaguchi; a soup with Akou fish from Awaji, matsutake mushrooms from Jilin Province, and ginkgo nuts; sashimi of amberjack from Nagasaki, red sea urchin from Yawatahama, and grilled bonito from Kesennuma; lotus root manju from Naruto; salt-grilled white sweetfish from Yawatahama; hijiki seaweed with sesame dressing from Hokkaido; a main course of breaded black wagyu beef from Kumamoto; rice cooked in a hearth; ikura rice bowl; beef sukiyaki rice bowl; miso soup; and desserts of figs from Habikino, Shine Muscat grapes from Yamanashi, and pears from Tottori. Drinks include draft beer, highball, white wine, and more. A satisfying experience at 'WariZen Inatani'!

I heard rumors that Inotani-san was delicious and now they only offer a course menu starting from August 1st for 19,800 yen. I tried the 14,300 yen course and it was amazing! Here's what I had: - Scallop and seaweed appetizer: The scallop was fresh and fragrant. - Assorted sashimi: My favorite with clams and sea urchin. - Abalone and cucumber soup: A gentle and delicious taste that goes well with sake. - Grilled fish and tempura: A unique combination that goes perfectly with sake. - Conger eel: Soft and juicy, a delight for conger eel lovers. - Fig and tofu salad: A sweet fig on top of tofu, a surprisingly delicious combination. - Wagyu beef cutlet: Absolutely delicious, perfectly fried meat. - Corn and beef rice in a pot: Incredibly delicious! They even packed the leftovers for me. - Mango and mango pudding: Juicy and delicious. I also tried some sake like Kiku Yui, Santoshi, and Edensanto, which were all great. In conclusion, this traditional Japanese restaurant is a perfect match for me. The dishes are flavorful and go well with sake, including fried foods. I enjoyed every dish and the sake list was impressive. I can't wait to try their new course menu in August.

On my second visit, I had a la carte dishes again. Starting from August 1, 2023, they will only offer course meals. The dishes I had were: Hokkaido scallop, Kinjiso herb, Ariake seaweed sashimi, Kesennuma bonito, Nagasaki swordtip squid, white fish from Iwate, sea urchin, Ishigaki shellfish, winter melon, hairy crab soup, abalone with liver sauce, eel grilled with sauce, salt-grilled squid, squid somen noodles with caviar, Nagasaki beef cutlet, clam soba with chirping, draft beer, highball, sake, and a satisfyingly full stomach!

Golden time grass Kanazawa scallop dashi jelly sea urchin Awaji bonito Kesennuma sword squid Nagasaki Akou Awaji soup winter melon hamo Tokushima golden eye snapper Chiba Nishikyo pickled tea beans White sweet snapper Ehime hamaguri Kuwana Tsurumurasaki Isobe Ishikage shell Iwate Yamato female black beef Wagyu calf salad with cress and corn Dream mixed rice beef shigure pickles tea mango Okinawa mango pudding

Received Menu: Chef's Course (¥14,300) tax included - Aichi Mikawa chicken and turban shell with purple yam - Assorted sashimi - Conger eel and thousand gold eggplant, wild vegetables soup - Grilled young ayu from Lake Biwa - Fig and white miso salad - Deep-fried Nagasaki Isaki - Hokkaido beef cutlet - Hokkaido hairy crab rice - Shizuoka Dolce Dream rice. Also, Miyazaki Mango Pudding this time. Impression: A calm and sophisticated atmosphere at the open counter of this traditional Japanese cuisine restaurant. You can enjoy classic Japanese dishes here. The sashimi included bonito, swordtip squid, sea bream, sea urchin, and ark shell. Bonito and swordtip squid with ginger soy sauce were a perfect match. The grilled young ayu had a tender texture with a hint of bitterness that was irresistible. Personally, I loved the dish of smooth white miso salad made with strained silk tofu, figs, and almonds. The combination of smooth white miso, almonds, and the fragrance of figs enhanced the sweetness and freshness of the figs, making it incredibly delicious. The rice cooked in a clay pot came in two varieties - hairy crab and corn. The aroma when opening the lid of the hairy crab rice was amazing. You could tell it was delicious just from the aroma. The Dolce Dream rice had a gentle sweetness that was addictive. Overall, every dish was delicious, and the cost performance at this price in Kita-Shinchi is great. Definitely worth a visit.

This time, the seasonal omakase course for 14,300 yen includes fresh sashimi, charcoal-grilled dishes, and seasonal clay pot rice, featuring delicate and innovative ideas. You can enjoy exquisite dishes such as a gorgeous assorted sashimi plate including Chiba's fresh bonito and Aomori's sea urchin, with a lively atmosphere. The grilled young ayu with just the right balance of bitterness and saltiness from Lake Biwa is exceptional. The vinegar dish with uncommon combination of figs is a delight with its crispy texture. The Hokkaido Wagyu beef cutlet is a must-try, and the aroma of hairy crab is irresistible. The clay pot rice and the savory aroma and sweetness of the grilled dorayaki from Shizuoka are also highlights. The dessert features fresh Miyazaki mango and a mango-flavored pudding, both beautifully presented and delicious. Above all, Mr. Iriya's charming smile throughout the meal was wonderful. It seems that you can also enjoy a la carte options, making it very convenient for dates, entertaining guests, or celebrating special occasions.

I participated in a hidden adult dining event where you can enjoy seasonal ingredients with delicious sake at a shop located on Kitashinchi Eirakucho Street. The interior of the shop, with only an L-shaped counter, is perfect for a "hidden adult hideaway." The menu consists of a la carte and two-course options, making it easy to visit if there is space available. The two courses offered are: 1) Seasonal omakase course, and 2) 7-course omakase course. On this day, I tried the Seasonal omakase course. - First dish: Turban shell and purple sea urchin with dashi jelly. The turban shell was excellent with a nice texture, and it paired perfectly with the gentle dashi jelly. - Assorted sashimi: The mochi-like texture of the bonito was amazing, and the flavors were elegant and light. The Kenzaki squid had a strong sweetness and great texture. The Thai fish had a gentle umami that spread in the mouth. The sea urchin was heavenly and melted in the mouth. The red clam had both body and clam neck, with excellent texture and flavor. - Hamo eel, eggplant, and junsai soup: Thick hamo eel, juicy eggplant, and slippery junsai in a soothing broth. - Grilled young ayu fish: Crispy skin and tender flesh with a delightful bitterness and a perfect sauce. - Fig vinegar dish: A refreshing palate cleanser with fresh fig, white miso, and almonds. - Deep-fried isaki fish with grated yuzu: Soft and fluffy with a perfect match of dashi and yuzu. - Beef cutlet: Juicy and sweet with a fruity sauce, served with the ultimate asparagus side dish. - Kegani crab rice: Luxurious rice dish with plenty of crab meat. - Corn rice: Knockout corn flavor in a delightful rice dish. - Mango pudding: Rich and creamy pudding with mango pieces. The course was excellent with high-quality ingredients and generous portions for the price of 14,300 yen in Kitashinchi. The owner and staff were friendly and provided attentive service. I discovered another fantastic restaurant and had a delicious and enjoyable dining experience. Thank you for the wonderful meal.

Luxury gourmet gathering with amazing people at Wari-Sen Irita. There were two course options, one for 11,000 yen and the other for 14,300 yen, and I was also looking forward to the à la carte menu. The 14,300 yen course included: - Aichi Mikawa Torikai Tsurumurasaki: A large and delicious shellfish with a refreshing flavor. - Assorted sashimi: Including bonito, swordtip squid, sea bream from Akashi, sea urchin from Oma, and red clam from Yuyake, all of which were exquisite. - Awaji Conger Eel with Osaka Senryo Eggplant: The eel was coated in starch and had a gentle dashi flavor, complemented by the subtle oiliness of the eggplant. - Lake Biwa Ayu: A slightly bitter but delicious dish with a creamy sauce that had a hint of acidity. - Fig Vinegar: A refreshing dish with tofu, white vinegar, and fig that had a delightful texture and flavor. - Nagasaki Isaki Tempura: A large and firm fish with a gentle dashi flavor and fragrant yuzu. - Hokkaido Wagyu Beef Cutlet: A flavorful dish with tender beef and a fruity sauce. - Hokkaido Hair Crab Rice: A comforting dish with plenty of crab and a slightly porridge-like texture. - Shizuoka Dolce Dream: A sweet and crunchy rice dish with a gentle flavor. - Miyazaki Mango Pudding: A rich and indulgent pudding that tasted like pure mango. Overall, the meal was satisfying with standout dishes like the Fig Vinegar, Conger Eel with Eggplant, and Assorted Sashimi. The portion sizes were generous, the atmosphere was friendly, and the staff were kind. It was a delightful and enjoyable gourmet gathering. If you're interested, I recommend checking out this place.

We enjoyed #WariSekiIriTani at #Igenki920 in Kita-Shinchi, Osaka with a luxurious menu prepared by Chef IriTani. The course costs ¥14,300 and includes: - Appetizer: Turban shell and Aichi Mikawa oyster with dashi jelly - Assorted sashimi: Mochi katsuo from Chiba, Kensaki squid from Nagasaki, sea bream from Awaji Island, sea urchin from Aomori, Akagai from Miyagi, served with ginger soy sauce - Soup: Hamo eel from Awaji Island, Senryo eggplant from Osaka, Junsai from Akita - Grilled young ayu from Lake Biwa - Vinegared dish: Fig with sesame vinegar and almond tofu - Ishaki fish from Nagasaki and winter melon - Wagyu beef cutlet with asparagus from Hokkaido - Hokkaido hairy crab rice - Dessert: Dream rice pudding with corn from Shizuoka, and mango pudding from Miyazaki Chef IriTani's dishes were delicious, and the chef's friendly demeanor makes you a fan instantly. The ¥14,300 course is amazing, but they also offer an ¥11,000 course and a la carte options. Highly recommended, so be sure to visit!

When making a reservation, you can choose between a set course menu or a la carte. This time, I wanted to try a variety of dishes so I opted for a la carte. The dishes I enjoyed included fresh sliced chicken clams from Awaji Island, sea bream with sea urchin from Chiba, bonito sashimi from Hokkaido, thick asparagus, freshly boiled simmered dishes, lotus root dumplings, winter melon with firefly squid, snow crab grilled with sweet red snapper, breaded beef cutlet with young sweetfish, crispy rice cracker fried in oil, chirping soba noodles in a clay pot, thin green peas, firefly squid, draft beer, highball, sake, champagne. The food was delicious and the restaurant had a warm and lively atmosphere, making it a very cozy place to dine! I left feeling satisfied and happy!

Once again, I couldn't resist and ended up coming here. It was fully booked with reservations. I enjoyed dishes like warbler soba, beef cutlet, sashimi, and crab rice. It was delicious as always. I discovered another great restaurant in Kita-Shinchi, Captain! The head chef's kind smile left a strong impression. I watched the efficient staff work from the counter, creating delicious dishes with a good tempo. I thought it was wonderful to be able to enjoy exquisite Japanese cuisine made with seasonal ingredients a la carte. I will definitely become a regular customer here!

When making a phone reservation, they confirm whether you want to choose a course or order a la carte. It was my first visit, but I was extremely satisfied with the outcome! The menu is full of dishes that will delight Japanese food lovers. I honestly wanted to try everything ( ´ ` ) It's very satisfying at this age to be able to have the right amount of what you want to eat!

I visited the restaurant again, even though it hasn't been long since my last visit. This time, the firefly squid season was on, and the mixed rice dish was especially delicious. I discovered another great restaurant in Kitashinchi, Captain! The head chef's gentle smile left a strong impression. I watched the efficient staff working from the counter in a C-shape, preparing delicious dishes with a good pace. I thought it was wonderful to be able to enjoy exquisite Japanese cuisine made with seasonal ingredients a la carte. I will definitely come back regularly!

I discovered another great restaurant in Kitashinchi, Captain! The head chef's kind smile left a strong impression on me. I watched the skilled staff work efficiently from the counter in a "C" shape, creating delicious dishes at a good pace. I thought it was wonderful that you could casually enjoy exquisite Japanese cuisine made with seasonal ingredients à la carte. I will definitely come back regularly!

The restaurant is located on the second floor of a mixed-use building facing Eiraku Street in Kitashinchi. It is a small restaurant with an L-shaped counter with only 9 seats. The chef and three other staff members run the place. I made a reservation and visited with my partner as usual. It was our first time there. We sat at the counter and ordered draft beer. The first course was seared scallops, which were flavorful. The sashimi included flounder, tuna, squid, and sea urchin. The soup was made with white miso and kué. Next, we had soft and delicious sea cucumber. The grilled dish was swordfish, which was fatty and tasty. Following that, we had tempura of white fish with karasumi powder for added flavor. Lastly, we enjoyed Miyazaki beef, which was tender and delicious. The meal was accompanied by icefish rice. The dessert was also delicious.

I was recommended by a foodie friend to definitely try the chicken wings at this restaurant, so I decided to try it as my second stop of the night. While they offer course menus, you can also order a la carte, showing the owner's desire for customers to feel welcome. The handwritten menu is filled with neatly written, beautiful characters, all looking delicious. They source fresh fish daily, so the menu changes regularly. The recommended chicken wings were grilled over charcoal, giving them a crispy, fragrant skin and a juicy, tender texture. They had a gentle and deep flavor that enveloped the senses. The pieces were cut into bite-sized portions, but they were so delicious that I wanted to savor every bit, even using my hands towards the end. The staff were attentive and quick to provide a hot towel when needed. The owner and staff's smiles and excellent service made me want to come back again.

Wari-Sen in Kita-Shinchi, Osaka is a restaurant that I have been following on Instagram for a while and I have always wanted to visit. I finally had the chance to go and it was such a wonderful place that I want to introduce it right away. The restaurant has only 9 counter seats, but it doesn't feel cramped at all. It has a spacious and luxurious atmosphere with a traditional Japanese charm. This time, I ordered a la carte and my favorite dish was the "Ikura Gohan" (salmon roe rice). The freshly cooked rice in a clay pot topped with plenty of fresh ikura was visually stunning and absolutely delicious. The ikura's texture combined with the rice was a luxurious treat that stole my heart instantly. It was so delicious. The other dishes I tried, like the "Ebi to Nanohana" (shrimp and rapeseed flowers) and the "Kujira Saezuri Wan" (whale sashimi soup), were also delightful. The presentation and taste of each dish showcased the owner's sense of style and I left the restaurant feeling completely satisfied. Despite visiting late at night, the owner greeted me with a warm smile and his friendly demeanor made me an instant fan. I am looking forward to visiting again soon, this time during earlier hours to try their course menu.

I visited Wari Seniri in Kitashinchi for the first time. It is a restaurant run by Inani, who trained at Osamatsu Kitagawa and was in charge of a Japanese a la carte restaurant called Juroku. The restaurant offers traditional Osaka cuisine from the Kikawa school. There are 9 seats at the counter. While they do offer set courses, the main focus is on a la carte dining. This time, I opted for the relatively affordable 11,000 yen course with a few additions. The meal started with a dish of Osaka's red-legged shrimp and chrysanthemum greens with bonito flakes. The sashimi included Yokowa from Nagasaki, swordtip squid, Akashi sea bream, and Korean sea urchin with a sauce made from leeks. There was also pickled mackerel from Jeju Island, grilled blackthroat seaperch with a sauce made from persimmons and white vinegar, almond-topped arrowhead clam fritters, Satsuma beef cutlet, ikura rice, and matcha caramel pudding.

It's great that you can order a la carte, but I decided to leave it up to the chef. The food was so delicious that I wanted to eat more, so I ended up ordering extra dishes. It's reassuring that they're open late and you can order just one dish a la carte. After an early dinner, I often find myself wanting a little bit of Japanese food. It's wonderful to know that there are restaurants where you can go in such situations.

Just opened in October 2021, "Warizen Iritani" offers a dish called "Caviar Squid Somen" where the yolk is mixed in. I have been following the famous restaurants in Nishi-Temma such as Juro and Shokudo Tanoshi, and finally became the lord of this place. The charm of this restaurant is that you can order everything a la carte, not just courses! Everything on the a la carte menu is so appealing! I ordered all my favorites (^○^)