Today, I visited the renowned restaurant Koyanagi in Osaka, known for receiving Michelin stars. I tried their seasonal omakase course, meticulously crafted by chef Shintaro Matsuo who has been maintaining Michelin stars for over 10 years. Each dish was delicious and brought out the flavors of the ingredients, enhanced by the rich broth. The new location of the restaurant offers a charming atmosphere by the Tosa Hori River and tree-lined streets. The humble owner and the cozy ambiance make Koyanagi a highly recommended dining experience. The course menu included dishes such as taro from Tomitabayashi, Matsuba crab from Shimane Prefecture, yellowtail from Oita, sea bream from Akashi, sardines from Seki, and more. The meal ended with pear, brandy, yuzu miso, white sesame tofu, red apple, pine nuts, and Yame tea.

I visited the restaurant today and enjoyed the summer flavors to the fullest! I had sea urchin, whelk, eggplant, summer truffles, abalone, blackthroat seaperch, and many other delicious dishes, but the sashimi of herring was particularly tasty. The tempura made with crushed shrimp crackers was also amazing, with the meat being rare and the head crispy. The white sea bream was delicious, and the huge eel from Lake Biwa was tender and crispy on the skin. It was really delicious today! Looking forward to the flavors of autumn next time! Thank you for the wonderful meal. Can't wait for the next visit!

Regular visit♪ This day, the first floor counter was full. It was lively with two customers coming in. I enjoyed Anago, Ainame, Abalone, Mebaru, Eggplant, and other delicious dishes of the season♪ The food and the dishes were lovely, and chatting with the staff was fun. Time flew by quickly♪ The finale of corn and the simmered rice were also amazingly delicious, I couldn't resist getting seconds^^; Thank you for the feast once again♪ I'll be visiting again next month♪

Regular visit♪ Yesterday was delicious as always♪ On this day, I had fried eggplant, grilled conger eel, water shield, abalone, sea urchin, and many other delicious seasonal dishes♪ Everything was delicious, but the hairy crab and edamame, sea urchin rice cooked with them were delicious^^ The drinks were all refreshing and tasty♪ Also, the dessert of tomato and basil sherbet, and passion fruit kintsuba were all new to me and delicious! It's a blessing to be able to enjoy seasonal ingredients♪ It was really delicious. Thank you for the meal^^

Private room dining experience. Enjoyed an Osaka cuisine course with a variety of dishes. Paired with a rich and flavorful sake recommended by the chef. Had a discussion about work while listening to explanations about the food and sake, savoring each dish, then returning to work talk. Memorable dishes included natural striped jack from the Goto Islands, three types of black tuna with pickled eggs, and Nose Black Wagyu beef. It was a great dining experience.

Regular visit. Today, I visited Korin-san and felt happy (^O^) I will enjoy the delicious seasonal dishes today ♫ Please refer to the menu for the menu options (^◇^;) Everything was delicious, but the grilled shirako bamboo shoots and spring chawanmushi were especially delicious (^O^) Also, the cherry blossom leaves, capers, and wild garlic mixed rice was delicious ( *´艸｀) Thank you for the meal ♫ It's always delicious! I will visit again (^O^)

I made a reservation for my first visit to "Koyanagi" at 6:00 pm on a Saturday in April 2023. This restaurant is a Japanese cuisine establishment with two Michelin stars (having previously held three stars at a different location). The current location is a beautiful house along the Higashiyoko River, with a lovely exterior. Upon entering the entrance and walking through the welcoming approach, you'll find a high-quality Japanese-style space with around 10 seats at the counter. The head chef, Matsuo, greeted us with a soft demeanor, creating a calming atmosphere for both customers and staff. The seasonal omakase course for the evening was priced at 33,000 yen, featuring Osaka cuisine. The menu included a variety of dishes and drinks, showcasing the wonderful ingredients and presentation of each course. The flavors were exceptional, with highlights such as the salted sea bream from Akashi and the delicious dashi in the simmered dish. Overall, it was a satisfying dining experience that left me wanting to visit again in a different season. Thank you for the wonderful meal!

This was my first visit since the restaurant moved to Kitahama. I had visited a few times when it was in Shinchi, and it truly offers the best and strongest Japanese cuisine. They operate in two sessions, at 6 pm and 9 pm, and if you have a reservation for 6 pm, I recommend arriving a little early so as not to inconvenience the restaurant. The view is amazing. The back of the restaurant is all glass, offering a fantastic view along the river, but once everyone is seated, you won't be able to enjoy it leisurely. I loved it when it was in Shinchi, but now the view adds to the experience, and the food has been upgraded as well. It's nice that the menu includes information about the dishes' serving ware. A relaxing time with a view, ambiance, beautiful dishes, and fine wine. It's the best. Just like in Shinchi, the portions are quite generous, so make sure you go on an empty stomach.

Regular visit. This time I visited at the end of March to coincide with the cherry blossoms blooming. I had planned to have a meal while looking at the cherry blossoms on the opposite bank, but due to various circumstances, the cherry blossom illumination was canceled (^◇^;) After it got dark, I had my meal while looking at the small cherry blossoms on the counter. The menu for the day included: ○ Appetizer: White asparagus cooked in bonito broth with asparagus sauce, micro chrysanthemum, and grilled batico ○ Akashi octopus with egg yolk vinegar, mountain vegetables with white three-leaved herbs ○ Fish garden Akashi cherry snapper and white sweet snapper seared over charcoal after aging for 3 days with plum sauce ○ Norisoreto: Colorful tomatoes with a sugar content of 14 from Shizuoka, yuzu sweet vinegar, yuzu flowers, masu caviar, Akashi cuttlefish with liver soy sauce and yuzu pepper, rapeseed flowers ○ Hokuyakai with spicy daikon and vinegar soy sauce ○ Natural tuna from Shio-gama, Miyagi Prefecture, grilled tuna belly with soy sauce-pickled egg yolk ○ Clam soup with Naruto wakame, udo, and itawarabi ○ New bamboo shoots from Tokushima, fried after cooking with bonito, with sauce made from sea bream white roe ○ Nosen black beef shabu-shabu with seri, udo, and wild garlic ○ Firefly squid and burdock rice with firefly squid dashi and fugu fin broth, simmered noodles ○ Dekopon ice cream with caramelized women's peak, salted cherry blossom leaves, and fried kinkan kin-tsuba ○ Kin-kumquat kin-tsuba with Fukuoka Yame tea. Everything was very delicious (^O^) I will visit again! Thank you for the meal ♫

I visited for a regular dinner ♫ Maybe it's the last time for crab and blowfish? Had dinner at Kou Yanagi once a month. Please refer to the menu for details. Yesterday, they served various ingredients, focusing on crab and blowfish. Everything was really delicious ( *´艸｀) The main dish of grilled crab and the finale of blowfish meat and roe rice were of course delicious from start to finish (^O^) I've reserved for the end of March next month to see the cherry blossoms in full bloom from the window ♫ No one knows when the cherry blossoms will be in full bloom in late March! It was very delicious ♫ It was delicious! Thank you for the meal (^O^)

This is a shop I visit regularly once a month. The taste, atmosphere, and customer service are all wonderful, and the prices are not too high. I'm looking forward to seeing what kind of dishes I will encounter today. Please see the menu for the course meal photos. The dishes and the plates are both amazing♫ On this day, there were a lot of fugu and crab dishes due to the season, and I was very satisfied. Ah, it's delicious after all. The shop has now moved and has two Michelin stars, but I think they will soon return to three stars. It is located in the quiet and elegant neighborhood near Kitahama. Thank you for the delicious meal. I will visit again next month♫ It was delicious.

Seasonal omakase course priced at 33,000 yen at a Michelin two-star traditional Japanese restaurant ⭐️ Every dish is exquisite and the presentation is beautiful, with attention to detail. The luxurious course is a treat for the taste buds, and the tableware is also top-notch. The restaurant has a high-class atmosphere and a lovely interior. The head chef is very friendly and welcoming.

Moved to Koyanagi in Kitahama after 5 months. The reason for the decreased frequency is that meals always start at 6 o'clock and end around 8:30, but Koyanagi is still an attractive restaurant. Its biggest feature is the "Naniwa" style, which is truly magnificent in Osaka. This time, they grilled cod milt, served with turnip greens from Tennoji, cod milt sauce, and sprinkled with bonito flakes. They also served fried sweet potatoes from Kaishima, shrimp from Shimane, fried lotus root from Kadoma, and squid ink. They then served aged sea bream from Akashi, sea bream from Wakayama with perilla seeds, white shrimp from Toyama sandwiched between tatami sardines and topped with masu caviar, and minced liver of conger eel from Oita. They also lightly seared horse mackerel from Mie with seaweed, marinated bluefin tuna from Oma with egg yolk soy sauce, and grilled bear meat from Akita with Nanba green onions and Tennoji turnips. They finished with grilled wild eel from Lake Biwa with magnolia miso, served with Kabocha pumpkin, bamboo shoots, and ginkgo nuts, Seko crab from Shimane, Nosesu shiitake mushrooms from Nosesu, and Ise lobster rice from Awaji. They then served Takayama manna from Ibaraki, Kinu Hikari rice from Osaka, ikura and fresh tea soba, brandy-soaked pear and yuzu miso ice cream, and white sesame tofu.

Recently, I heard from the owner of the izakaya I always go to that a young person who works part-time at Korin-san is coming. Korin-san is known as the pinnacle of Naniwa ryotei. It's a great experience to be able to see such high-quality work up close, so I was happy to hear that. A few days later, while browsing a reservation site at home, I noticed that I could make a reservation at Korin-san. I was surprised because I had always wanted to visit but thought I couldn't get a reservation. With my wife's permission, I quickly made a reservation for the first seating at 6:00 PM. On the day of our reservation, I arrived early out of excitement and took a stroll around the restaurant. The area between Temmabashi and Kitahama, where Korin-san is located, seemed quiet with few people around. I spotted a willow tree and approached to see a modest sign that read "Korin." The atmosphere of the restaurant was different from others. I told the woman waiting outside my reservation name and we entered the restaurant. Upon opening the sliding door, we were greeted by a spacious counter seat area with a view of the river from the window. We started with a toast with beer, I had draft beer and my wife had white beer provided by DHC. It was a special experience to drink beer while watching the owner prepare the fish in front of us. The Osaka-style cuisine for the day began with one of my favorites, shirako (cod milt). The dishes were warm and delicious, with a strong flavor typical of Naniwa cuisine. The crab dish, a favorite of mine, got me really excited. I was so excited that I forgot to take a picture. The sashimi platter, called "Uoni," was beautifully presented, with each piece carefully crafted. The platter was accompanied by a cup of Matsunotsukasa junmai sake served warm in a small sake cup. I was delighted as Matsunotsukasa is one of my favorite sakes. We then enjoyed red snapper from Akashi with sea grapes, and sweet snapper from Wakayama with perilla seeds vinegar. The vinegar with perilla seeds was a perfect match for the sweet snapper. The dish of white shrimp with rainbow trout caviar, served with dried sardines, was a unique and delightful experience. The dried sardines were crispy, while the white shrimp was tender, a perfect combination for a sake lover like me. We also had thread-sail filefish and amberjack, both of which I love. The thread-sail filefish was served with grated red-core radish, while the amberjack was paired with ginger-flavored seaweed. The amberjack dish was beautifully presented, with red amaranth adding a pop of color. We then enjoyed natural bluefin tuna from Oma with soy sauce-marinated egg yolk. The dish was undeniably delicious, although I personally prefer the soy sauce-marinated egg yolk from Sushijo, a restaurant I often visit.

I moved from Kitashinchi to Higashiyokobori, to the Michelin two-star restaurant Kohyan, which is a well-known name. The entire building has been renovated, and you can feel the attention to detail. The menu is also very detailed, not only in terms of the dishes themselves, but also in the descriptions of the plates they are served on, showing a great hospitality to make the dining experience enjoyable. The meal explanations were thorough and they were very accommodating when it came to taking photos. It was a comfortable space from start to finish. The drinks complemented the meal well, and although I'm not very knowledgeable, I was recommended some rare Japanese sake. It was fun to hear about the different types of sake vessels as well. I look forward to visiting again when the seasons change. Thank you for the wonderful meal.

I finally had the chance to visit Koyanagi-san, a place I have always admired! They are open for lunch on Saturdays and holidays, and I was able to experience it at last. The view in the daytime is a luxury for adults, with sunlight streaming in through the window. It makes you feel happy. The food exceeded my expectations, with every dish being delicious. The mythical nodoguro was incredibly tasty, and the beautiful shellfish I had never seen before left me in awe. I usually don't like shellfish, but it was so beautiful that I finished it all in one go. I wanted to have seconds. To be able to enjoy this volume of food in just over two hours is the height of happiness! It's truly a luxurious time! They moved to a new location in November last year, so it's been about six months. With the pandemic and the fact that many people still don't know about the move, it seems like it's easier to make a reservation now. This is a chance not to be missed. I will work hard and visit again!

A Michelin two-star Japanese restaurant in Osaka. I'm not sure when it lost its three-star status, but I remember it used to have three stars. Last year, it seems to have relocated from Kitashinchi. The owner, Mr. Matsuo, is from the famous Naniwa Ryotei Kikugawa. The only option available is a set course for 33,000 yen including tax. The menu includes various dishes such as appetizers, sashimi, grilled dishes, and desserts. The quality of the ingredients was good, with dishes like quail and flounder having a nice texture and flavor. The eel was cooked perfectly, with a tender inside and crispy outside. The flavors were rich and bold, typical of Osaka cuisine. The portion sizes were small, but the overall value for the price was decent. The use of ingredients like myoga and ginger was to my liking. The reservation process was easy, which was a plus.

This is my first visit since the relocation of the restaurant. The atmosphere has changed completely from the previous location, and the view from the glass is not what you would expect from Osaka city. I heard you can see cherry blossoms in the spring. The food... we started with fresh bonito! From the first dish, I couldn't help but say, "It's so delicious, it makes me smile." We toasted with beer, but quickly ordered sake. Everything was recommended and served to us! That day, we had a particularly large eel! They said they only notify you when this size is available. Every dish had such fresh ingredients, and as we headed towards dessert, I started feeling sad... Seeing the warm and strong expressions of the head chef's apprentice also touched my heart. I look forward to coming back next month! Thank you for the delicious food. I'm already looking forward to the next visit.

After relocating, I visited this place for the first time. It has a calm exterior that looks like a renovated house, with a river-facing wall made entirely of glass, creating a serene atmosphere. The view of the river evokes a sense of Kyoto. The meals start at 6 pm and 9 pm. Starting with the aroma of charcoal-grilled fresh bonito and watching the chef's knife skills in action while enjoying a beer. The dishes were all incredibly delicious, and reading about the different serving dishes added to the enjoyment. On that day, a very large eel was served, which the chef only sends when they have that size available. The chef is kind and fun, recommending sake while making the 3-hour experience fly by. The finale of rice cooked in a pot with the umami of salmon and the sweetness of the rice was so delicious that I couldn't resist seconds despite being on a diet. Every dish was truly delicious, and I look forward to experiencing the different seasonal flavors. Thank you for the delicious food.

The former Michelin three-starred restaurant "Koryu" in Kitashinchi has entrusted Kitashinchi to its disciples and relocated to Kitahama! The borrowed scenery of the Toyo-hori River is very cool!!! The interior of the restaurant is filled with a sense of luxury. The customer seats are like a stage set by Master Matsuo, making it enjoyable to look at. The food is unbelievably delicious with no flaws. Perfect from start to finish. There's nothing more to say! I love it!!!

This is my first visit since the relocation of the restaurant. The atmosphere of the place is amazing, with a beautiful interior and lovely decor. I started with a sake tasting set, followed by a variety of dishes including seared chicken and shellfish, fresh sashimi, grilled fish, simmered squid, and grilled beef. Each dish was paired with a different type of sake, enhancing the dining experience. The meal ended with a refreshing dessert of tomato and sake lees. Overall, it was a delightful dining experience.