Chef Tanaka from the popular TV show "Sanma Blackened Restaurant" has finally opened his own restaurant. The new establishment, which opened on July 1st, is already fully booked and has become a hot spot for foodies to enjoy a fun night out with friends. The restaurant is located in a lively area in Osaka, with a Chinese-style exterior and interior decor that sets the mood just right. Chef Tanaka, who is determined to challenge bold Chinese cuisine from his base in Osaka rather than compete in Tokyo, has upgraded his dishes from his previous TV show. The restaurant features a large wine dispenser on the second floor, allowing guests to choose their wine while learning about it from the staff. The menu includes a variety of dishes such as clear soup with corn, marinated ribeye, jellyfish in sweet vinegar, and more, all with unique flavors and textures that will leave you speechless. The restaurant offers a delightful dining experience with dishes like chicken in a special sauce, grilled eel over rice, and mouth-watering dumplings. The meal ends with a refreshing salt ramen and a dessert of mango and coconut milk. Despite the simple tableware, the depth of flavors and aromas in each dish will surprise and delight you.

Store name "Tanaka Keiei" A well-known Chinese restaurant in Temma that only those in the know are aware of, the Mr. Tanaka Keiei, who was behind the highly sought-after restaurant "Sanma Kurokoge Shokudo"! Mr. Tanaka says, "I really enjoy cooking so much!" and his dishes are so enjoyable to watch that it's contagious. After eagerly waiting, he finally opened "Tanaka Keiei" in Kyobashi in July this year. In the old days of Sanma Kurokoge Shokudo, the cramped interior and limited kitchen space meant only a few dishes could be served. But now, with a spacious kitchen and ample storage space, along with the collaboration of his wife, a former Tsuji cooking instructor, and one other staff member, the dishes are not only exquisite but also served at a faster pace, making it an unbeatable experience! Today's course includes dishes such as "Steamed Turtle Soup", "Bonito, Green Onion, Century Egg, Grilled Eggplant", "Jellyfish in Sweet Vinegar Dressing", "Salmon Roe with Shaoxing Wine Small Bowl", "Homemade Corn Shumai", "Sesame-dressed Trout (Sashimi)", "Clam Spring Rolls", "Drooling Chicken", "Water Dumplings", "Awaodori Chicken XO Sauce Steamed", "Fig Fritters with Ma La Sauce", and a choice of curry fried rice, mapo eggplant, cold tantan noodles, or green onion soba for the finale. For dessert, there is a dessert made with love, egg, and Japanese pepper, totaling 12 items and 4 final items, all for 12,100 yen (tax included). The carefully selected ingredients and seasonings used in the 16 dishes are truly impressive! (Less than 800 yen per dish, can you believe it?) Some highlighted reviews include the flavorful Steamed Turtle Soup, the Bonito, Green Onion, Century Egg, Grilled Eggplant dish that even those who dislike century egg can't help but say "delicious", the rich flavor of the Clam Spring Rolls, and the unique Fig Fritters with Ma La Sauce. Mr. Tanaka, who lacked confidence in going independent, was supported by many and finally made the decision to do so. His wife, who understands him the most, and their shared joy in cooking was particularly memorable. Monthly reservations are available on the 1st at 12:00 PM via Instagram DM (which was used for this reservation). The unique exterior and interior of the store are truly a different world. With only 8 seats, you can enjoy the cooking scene from any seat. The dishes made with carefully selected ingredients and seasonings are exquisite. The menu changes daily. The second floor features a life-size panel, a wine cellar, and a restroom. The choice of large, medium, or small for the finale allows you to experience a gastronomic adventure. Thank you, Mr. Tanaka Keiei, for the wonderful meal. 3 minutes' walk from Kitaguchi Kyobashi Station. Be sure to visit!

High-quality ingredients are used in a hearty yet delicate manner to create visually stunning Chinese cuisine at a highly sought-after restaurant that has changed its name and relocated from Temma. Here are the top 3 delicious dishes: - Bonito with Grilled Eggplant, Century Egg, and Green Onion Sauce: The combination of grilled eggplant and century egg works well with the bonito, even for those who are not fans of century egg. The flavors blend nicely, and the bonito pairs well with the other ingredients. - Corn Dumplings: The meat is roughly chopped by hand to create a coarse texture. The dumplings are more like a meat dish than traditional dumplings. The gentle seasoning allows the flavor of the corn to shine through without overpowering the meat, creating a perfect balance. - Wagyu Beef Marinated in Shaoxing Wine: The beef's flavor rivals that of the Shaoxing wine. This dish was the highlight of the day! Order some Shaoxing wine to accompany it, and you'll be in heaven. The only disappointment was that the fried rice was served with "curry" today. Curry? It was hard to imagine, but even if it exceeded expectations, a simple fried rice would have been preferable.

Requested item/course meal: 12,100 yen + drinks extra A chef named Tanaka Keiei, who used to work at the popular and hard-to-reserve restaurant Sanma Kogare Shokudo until February this year, has finally opened his own restaurant in Kyobashi in July! The restaurant is named after his full name, Tanaka Keiei. The menu consists of only course meals, and reservations are a must. The restaurant operates in two sessions, from 5:00 pm to 8:00 pm, with only about 8 counter seats available. Each dish is carefully prepared and presented by Chef Tanaka himself, who used to work behind the scenes on TV cooking shows. He pays attention to every detail, ensuring that the dishes look delicious from every angle and that the diners enjoy their meal. The atmosphere is enjoyable and cozy. On this day, there were 12 dishes plus a choice of 4 closing dishes. You can choose to have all four closing dishes or just one. Each dish is small in size, but with 12 dishes, you will feel full and satisfied with the deliciousness of the food. Upstairs, there is a wine cooler and a huge panel of Chef Tanaka, so be sure to check it out. If you are a fan of Studio Ghibli, don't forget to check out the stairs! Reservations for the next month's seats start at 12:00 pm on the 1st of every month, so be sure to make a reservation!

I was treated to a delicious meal at Sanma Kurokoge! I visited their new store and enjoyed chatting with Tanaka-san while savoring the amazing Chinese cuisine. It was fun to pick a bottle from the wine cellar in front of the restroom on the second floor. They really value the ingredients, and each dish was incredibly delicious!

Luckily, I was able to come to this precious seat thanks to the invitation of my gourmet senior. The owner, Mr. Tanaka, is from the popular restaurant "Sanma Kurokoge Shokudo". He opened his own restaurant in May 2023. Every creative Chinese dish was delicious, and it was great that you could try various things in small dishes! For the finale, we had chilled tantan noodles, mapo eggplant, negi soba, and curry fried rice - four kinds. I was struggling to decide which one to choose with a full stomach, but they kindly served all four in small portions! Thank you very much. The price is also reasonable at 13,000 yen including tax for the course! This is a restaurant that I definitely want to visit again.

- Price: 10,000 to 15,000 yen - Tabelog rating: 3.10 - Address: 3-7-1 Higashinoda, Miyakojima-ku, Osaka, Osaka - Taste: 4.5 - Service: 4.7 - Cost performance: 4.0 Located 288 meters from Kyobashi Station, Chef Tanaka, who was originally a popular chef at the "Sanma Kurokoge Shokudo" restaurant, is now independent and has opened a new restaurant in May 2023. I was really looking forward to it as the previous restaurant was already so popular that it was difficult to make a reservation. The location is in a shopping street in Kyobashi, with a Chinese-style interior and an open kitchen with an L-shaped counter for 8 seats, following the same style of food presentation as the previous restaurant, which is very enjoyable. Chef Tanaka's dishes and sauces are incredibly delicious and addictive. It's a place where you naturally want to go again. This time, I tried the August omakase course for around 13,000 yen, which included dishes like Wakayama bonito, grilled eggplant, green onion, century egg, Hane Shita marinated in Shaoxing wine, jellyfish in sweet vinegar, shumai with pork, shrimp, and corn, swordtip squid, white shrimp, hairy crab, sea urchin, drooling chicken, oysters with asparagus and sweet vinegar chili, kue with a broth made from fish bones, green pepper shredded pork, mapo tofu, fried rice, negi soba, chilled tantanmen, mango coconut milk pudding. If you think it's a good restaurant, don't forget to save it! [Gourmet account] Follow with over 120,000 followers on Instagram @nozawayuta and TikTok @yuuta0104gurume. I would appreciate it if you could also follow me here: https://instagram.com/nozawayuuta?r=nametag

I can't believe there's such a famous restaurant here that's so hard to make a reservation at! I pass by this road often. The bonito, wagyu beef, corn dumplings, sea urchin, hairy crab, swordtip squid, and white shrimp marinated in Shaoxing wine were all exquisite. The drool chicken sauce with egg yolk noodles was amazing, and it goes well with the fried rice later on, so please keep that in mind. I love spices like star anise, so everything was just perfect. The sauce was so good that I wish they would sell it.

I put the title as "High Quality at a Surprisingly Affordable Price!" because that's what stood out the most about this place. I was pleasantly surprised at how enjoyable the meal was for the price. It was an omakase course, and the dishes included clear broth roast beef, jellyfish, bonito, grilled eggplant with century egg, sea urchin, squid, shrimp marinated in Shaoxing wine, juicy chicken dumplings, crab cream spring rolls, stir-fried something with Hokkaido asparagus (I misheard the name), and more. For the carb dish at the end, you could choose from 4 options, with additional cost for extra choices. I was already full, so I opted for the fried rice. Other options included scallion noodles and dan dan noodles. My favorite was the crab cream spring rolls! They were crispy on the outside and filled with generous crab cream inside, offering a perfect balance of textures and flavors. The Chinese food here wasn't overly oily or heavy as one might expect, but rather had a sophisticated and bold umami taste. It was a fantastic dinner experience! The service was also excellent, allowing unlimited photo-taking. I would love to visit this restaurant again in the future. ✨

Located in Osaka, Kyobashi, just a 3-minute walk from JR Kyobashi Station, this restaurant is run by Chef Tanaka who recently opened his own shop in May, after working at a burnt black fish restaurant. The restaurant features an L-shaped counter with 8 seats on the first floor, and a wine cellar on the second floor. The omakase course is priced at 12,100 yen per person, featuring 13 dishes served in small plates. The cooking equipment has been upgraded, resulting in more flavorful dishes compared to the previous establishment. The meal ends with a choice of 2 out of 4 closing dishes, which we decided to try all 4. The drink menu includes a variety of options from beer, Shaoxing wine, and glass wine to rare bottled wines, as well as soft drinks. Reservations can be made through the restaurant's Instagram account. Highlights of the meal include Chintan soup with asari clams and Chinese ham, roast beef marinated in Shaoxing wine, jellyfish salad, bonito with eggplant, century egg, and green onions, squid with sea urchin and hairy crab, and drooling chicken. The meal also includes dim sum, shrimp and corn spring rolls, spicy and sweet-sour shrimp with asparagus, aged beef tendon, scallion noodles, cold tantan noodles, fried rice, and mapo tofu with beef tendon, fried tofu, and red konjac. The flavors were delightful, with the standout being the unique and delicious sauces used in the dishes.

In July, it is difficult to make a reservation at a popular Chinese restaurant in Osaka with a budget of 15,000 yen. This time, I visited the restaurant with a group led by Mr. Yu, whom we all admire for his personality and cooking. Mr. Tanaka's dishes consist of about 17 small plates, with some items available for refill, like the drool chicken dipping sauce. There are four options for the main course, with an additional 500 yen charge for the third one onwards. They offer a variety of alcohol, including Shaoxing wine and a selection of wines from the cellar on the second floor. The menu includes dishes like seaweed in clear soup, marinated prime rib with Shaoxing wine, jellyfish with shiso, bonito with salt, eggplant with century egg, green onion, white shrimp, swordtip squid, sea urchin, sesame pork shoulder loin, shumai, shrimp, corn with sansho salt, spring rolls, fermented chili pepper, plum meat, fish, Mee Bai beef tendon, pomegranate, red konjac, and mapo tofu.

In July, it is difficult to make a reservation at a Chinese restaurant in Osaka with a budget of 17,000 yen. Tanaka, who became famous for his burnt saury, has opened his own restaurant. It is located a 3-minute walk from Kyobashi Station, with a luxurious interior and exterior design. The atmosphere is reminiscent of Jiufen in Taiwan, as seen in Spirited Away. The L-shaped counter with 8 seats makes it easy to communicate with Tanaka. The kitchen has expanded with steamers and a powerful grill, offering a wide variety of dishes. Tanaka loves wine and has a cellar on the second floor with a large selection of wines. It would be wonderful to enjoy wine with a group. The menu includes clear soup, seaweed rib roast with Sichuan pepper and Shaoxing wine, rehydrated bonito with century egg and grilled eggplant with green onion sauce, white shrimp, swordtip squid, sea urchin, and domestically produced sesame 1% noodles. There are also dishes like drool chicken, shrimp with Sichuan salt and lemon, oysters with sweet vinegar and chili, red konjac stir-fried with red snapper and fermented plum chili, and braised beef tendon with mango almond.

I visited on the opening day and this is my second visit to the already extremely difficult-to-reserve restaurant named Tanaka Yoshhide! The owner's name, Tanaka Chef, is the name of the restaurant. Chef Tanaka used to run the super popular restaurant Sanma Kurokogedokoro in Temma for 2 years and finally opened his own place at the age of 31. Location: 3-7-1 Higashinoda, Miyakojima-ku, Osaka City, Osaka Prefecture, in the Higashi Chateau building. Access: 5 minutes on foot from Kyobashi Station on the JR line. The interior of the restaurant has an L-shaped counter with seating for 8 people, allowing you to see the chef cooking and creating a sense of presence. - Items I tried: - Cheers with a square highball - Soup: Clam and Chinese ham with corn - Marinated Japanese beef in Shaoxing wine: Rib roast - Jellyfish in sweet vinegar - Marinated swordtip squid and white shrimp in Shaoxing wine with sea urchin - Scallions, century egg, and eggplant sauce with Nagasaki grouper - "Drooling Chicken" with noodles in the remaining sauce - Winter melon with dried shrimp and hairy crab - Shumai and xiaolongbao - Steamed prawn, oyster, asparagus, and fried white tapioca in Mapo sauce - Kinmedai with fish sauce and dried shrimp soup - Egg fried rice - Beef tendon and red konjac Mapo tofu - Cold tantan noodles - Clear salt ramen - Coconut milk mango pudding Every dish at Tanaka Yoshhide is incredibly delicious, with a wide variety of options and great value for money. Once again, I was completely blown away by the "Drooling Chicken" dish! The sauce was even more delicious than any other drooling chicken dish I've had in the past. I didn't leave a drop of sauce behind and enjoyed it with the noodles. It was amazing! The egg fried rice at the end was also delicious with fluffy rice. The restaurant also has a wine cellar on the second floor where you can choose your own wine or have the chef choose for you. They have a great selection of wines at reasonable prices, including some high-end options! I haven't made a reservation for my next visit yet, but I can't wait to go back soon! Thank you for reading until the end! If you liked it, saved it, or followed me, it would be encouraging, so thank you in advance!

Yesterday's dinner was at "Osamu-chan" with Mr. Tanaka Keiei! Every time I go, the food gets more delicious. The counter seating is cozy, but you can also have a fun time at the table seats. Thank you, Chef Tanaka, for the wonderful meal. And thank you to everyone who joined us.

This month, I was able to make a reservation without any trouble and was able to visit. It seems that the difficulty level of getting reservations at popular restaurants is increasing. ★Soup Clam and ham soup with high-sugar corn from Tochigi. The simple taste of the ingredients without any off-flavors is easily accepted by the body. ★Wagyu rib roast confit marinated in Shaoxing wine Perfectly cooked meat with just the right amount of fat ★Sweet vinegar jelly Refreshing jelly to cleanse the palate. ★Toyama white shrimp, flying squid, and Fujian seaweed marinated in Shaoxing wine with sesame dressing Smooth and flavorful taste. The textures of the ingredients are distinct and enjoyable. ★Kesennuma bonito grilled eggplant with century egg and Sichuan pepper sauce The sauce made with century egg paste and Sichuan pepper flavor goes perfectly with the dish. Delicious. ★Drooling chicken Mr. Tanaka's sauce is incredibly delicious. The drooling chicken is also delicious, but honestly, it tastes great with anything. Finally, add Okayama egg noodles. *Later, I also tried this sauce on fried rice and mapo tofu. ★Dim sum Meat shaomai and xiaolongbao, which were not available before. The small size of the shaomai is great. The performance of making them in front of you was also enjoyable. ★Hairy crab cream spring roll Almost all crab meat. It's too luxurious. Squeezing domestic lemon enhances the crab flavor even more. ★Szechuan chili sweet and sour fried oysters Hearty and chunky oysters. The sweet and sour sauce lightly coats the oysters, which is great. ★Red snapper tempura with garlic, plum, and mixed condiments melted in soup It's like a hot and sour soup when the condiments are dissolved in the soup. This gentle flavor is also delicious. *I omitted the cilantro. ★Egg fried rice Simple and incredibly delicious. ★Mapo tofu made with Pome's beef tendon meat A mapo tofu made with Pome's beef tendon meat. It's not spicy and it's delicious. ★Chilled tantan noodles The small serving size is great. It's creamy and delicious. ★Negi soba Simple and gentle dashi. I still prefer it without seaweed. I'm sorry, Mr. Tanaka. ★Mango and coconut almond tofu Easy to eat. Good texture and delicious.

Tanaka, who hails from the burnt-out kitchen of Sanma Kogure Shokudo, serves up Chinese cuisine that is truly exceptional. I had been looking forward to visiting for a long time, and when I finally went, I was impressed by everything - the dishes, the atmosphere, and the service. Each dish felt like a perfect masterpiece, evoking a sense of story. It's rare to find Chinese food that makes you want to eat it once a month, but this place is on a level where I would want to eat here once a week. I look forward to my next visit. Thank you for the wonderful meal.

【July 2023 Enjoying Creative Chinese Cuisine♪】During the era of the burnt sardine standing bar at Tenma, despite being a standing bar, it was structured like a set course, effectively pushing the restaurant into a super difficult-to-reserve status. Chef Tanaka, who had become independent and opened his own restaurant, received a sudden cancellation of a reserved slot, and through a connection with a friend of the chef, I quickly joined in and became a boss of leisure in the afternoon. I arrived in Kyobashi from Nagoya by transferring between the Shinkansen and JR. After getting some souvenir bread for safety at home, I headed to the restaurant relying on a smartphone app. When I arrived, it turned out the restaurant was inside the Kyobashi Higashi Shopping Street, which had become an arcade! I managed to get around and slid into the restaurant just in time for the scheduled time, quenching my thirst with a Heartland beer before enjoying Chef Tanaka's omakase course.【July 2023 Omakase Course】★ Corn and Chinese ham, clam, chicken and pork broth clear soup★ Pork rib loin marinated in Shaoxing wine, Sichuan peppercorn Shaoxing wine marinade, with a delicious Shaoxing wine sauce that makes you want to marinate white fish or something in the leftover sauce★ Jellyfish in sweet vinegar dressing, perilla flower jellyfish with a flavorful taste soaked in★ Bonito, century egg and eggplant, spring onion sauce, salt and sansho pepper, cutting century egg and eggplant into small pieces and making it into a sauce is innovative! Looks delicious even when eaten with other items★ Horse mackerel namero rice, Shaoxing wine and sesame sauce★ Drooling chicken★ Noodle in drooling chicken sauce★ Steamed meat dumplings without filler★ Hairy crab xiaolongbao★ Hairy crab cream spring rolls★ Shrimp in Sichuan sweet vinegar stir-fry, asparagus★ Kinmedai soup, nam pla and dried shrimp soup fermented chili pepper and coriander, plum sauce※ The last 4 items for the ending are included in the course price, but of course, almost everyone ordered all 4 items! Even though we ordered each with a small portion, we ended up getting refills: laughter!★ Egg fried rice★ Cold tantan noodles★ Beef tendon and grilled tofu mapo tofu★ Clear salt ramen★ Mango and coconut milk dessert☆ Heartland beer☆ Rosso di Montalcino 2020 La Magia Italy Tuscany red wine☆ Koguryu Ryozan Chenlong Shaoxing wine★ Bill: 17,000 yen/personLocation: Inside the "Kyobashi Higashi Shopping Street" about 150m to the left from the north exit of JR Kyobashi Station, along the tracks, after exiting the north ticket gate of Kyobashi Station.

Last night's banquet took place in the deep city of Kyobashi‼️ The chef, who branched out from the burnt black soy sauce restaurant, opened a new store under his own name, "Tanaka Keiei," with a bold and straightforward name. The official opening is scheduled for July 1st, but I had the opportunity to attend the pre-opening event. Tanaka Chef's dedication and curiosity towards cooking can be felt in every dish, surpassing all expectations. Needless to say, everything was incredibly delicious. Among them, the drooling chicken was irresistible, with a superb sauce seasoned with star anise. The technique of dipping the special noodles in the remaining sauce after letting the egg yolk dive into it was a remarkable touch. It was too delicious‼️ The official opening is coming soon, but it's already difficult to make a reservation. I need to work hard to visit again. I am grateful for the invitation. It was a fun and incredibly delicious banquet filled with laughter.

From Osaka Temma to Kyobashi, Mr. Tanaka opened "Tanaka Keiei" with great anticipation. It was a difficult reservation to make even before the opening, and some people couldn't even visit the previous store, so the customers were carried over and it started as a difficult reservation from the beginning. As expected, the restaurant has a Chinese feel and is clean and nice. First, there were three appetizers: jellyfish with hot mustard dressing on top of chives with Manjuyo and Togarashi sauce, seared tuna with century egg, grilled eggplant, and green onion sauce, and fried Akou from Amakusa with Pakuchi tartar and octagon lemon syrup. The soup was a trio of Kanham, Asari clams, and corn soup, a trio of umami flavors. The small bowl had sea urchin from Amakusa and dehydrated white shrimp from Toyama, which was delicious without using myoban. The nori from Fukui Prefecture was not prominent, but had a flavor and was very delicious. The pork shumai made with back fat and shoulder loin was meaty and very good. The small size was irresistible. I love Mr. Tanaka's drooling chicken. I poured the remaining sauce over specially ordered noodles from Okayama and it was delicious. The crab spring rolls from Funkawan were almost all crab meat. Creamy and like a crab cream croquette. The chili stir-fried spare ribs had chili flavor but no spiciness, and the spare ribs were well-prepared, making them easy to eat as the meat came off the bone easily. The fried rice was simple, golden and shining, with a crispy yet moist texture, and was delicious. The mapo tofu was not spicy but had a deep flavor, a favorite and easy-to-eat mapo tofu. Pouring the drooling chicken sauce over it made the flavor even deeper and incredibly delicious. The soba with green onion and nori was truly suitable for finishing, refreshing and enjoyable. Because it becomes seaweed-flavored, I might prefer it with just green onions. The almond tofu was also to my liking. It had a good texture, a good almond flavor, and a satisfying volume.

The popular #Sanma Burnt Restaurant in Temma quickly became a reservation nightmare, leading Chef Tanaka to open his own restaurant! The grand opening is on July 1st☝️ But before that, we had a private party there. The name of the restaurant is "Tanaka Keiei," which gives a sense of determination. Located in the deep shopping street of #Kyobashi, behind this door is a red brick interior with green and blue tiles, featuring an oriental counter table with 8 seats and a powerful stove. Just like in the Sanma era, everything is finished here. We enjoyed the wonderful dishes with excitement while watching the cooking and listening to Tanaka's witty talk. From unique combinations to classic Chinese dishes, we were full and satisfied. Personally, I loved the spare ribs stir-fried with whole chili peppers - the meat was tender and fluffy inside, crispy outside, and the aroma of the chili lingered. I wish I could have that dish every day. This time we paid separately, but I heard there's a huge wine cellar on the second floor where you can choose your wine based on the prices listed. I peeked at the toilet and saw bottles priced at 4000 yen! Tanaka said it's department store prices! I really wanted to open one. Well, I can't wait to see when I can make a reservation next time❤️

The long-awaited restaurant has finally opened! The main chef from the famous "Grilled Mackerel Restaurant," Tanaka, has opened his own shop. The name of the restaurant is "Tanaka Keiei," keeping his name intact. This shows his determination and passion. I had the opportunity to visit during the pre-opening period. The first floor has an L-shaped counter, while the second floor has a wine cellar and restroom. The live cooking experience from the counter is just as impressive as before, if not more. The dishes served have been upgraded. It was already difficult to make a reservation at the opening, but it will surely become even more challenging in the future. It is a fantastic restaurant where you can enjoy exquisite food and a great time. I also received a "NO NOODLE, NO LIFE" sticker. The food was incredibly delicious. Thank you for the wonderful meal.