Zero guilt, body rejoices #French cuisine at Karato in Shinsaibashi, where I revisited in February after Chef Iwao took over. The restaurant is not well-known yet, but I can't keep it a secret because it's so amazing. The dinner course, priced at 24,200 yen, features dishes made with minimal use of flour and butter, focusing on light and gentle French cuisine. The omakase course includes 7 dishes plus a choice of 6 desserts. The dishes I tried included: - Confit of sweetfish, which was tender and flavorful with a hint of cucumber and lemon puree. - Bigeye sea bream with two sauces, served with crispy potato and a sauce made from crushed crabs and sakura shrimp. - Wagyu beef curry with various vegetables, featuring a unique and delicious curry made with high-sugar peaches and tender steak. - Desserts like peach soup with rich sorbet, mango and passion fruit mousse, and a light Mont Blanc with purple sweet potato and chestnut. All the dishes were thoughtfully prepared with ingredients that are kind to the body. The visual presentation and taste were impressive, catering to those who appreciate health-conscious and meticulously crafted dishes. I highly recommend this hidden gem, and I'm already planning a curry party there because I can't resist their amazing curry. Stay tuned for more details on the curry party announcement on my Instagram. Don't miss out on this restaurant before it becomes a Michelin-starred establishment!

Today, I visited a French restaurant that I had been looking forward to for a long time. The course meal costs 22,000 yen, and I must say, it is a fantastic restaurant that provides value beyond its price! Here is a summary of the course meal: - Tamba carrot appetizer: Beautifully presented dish with a carrot sauce that is visually stunning. The dish included chicken breast, tomato chutney, smoked homemade caviar, and sweet potato powder. A great start to the meal. - Oita snap beans and asparagus side dish with Mirugai and Hokki clams: The vegetables were perfectly cooked and vibrant. Absolutely delicious. - Wagyu beef curry: Classic beef curry with incredibly tender fillet meat. The spices used included garam masala, cumin, fennel, turmeric, onions, carrots, mango, salt, and pepper. The curry was made with high-quality ingredients. - Eggplant, hairy crab, and foie gras poêlé: The broth was outstanding, and the hairy crab was incredibly delicious. - Choice of pasta: Squid ink pasta with squid was rich in flavor, while the crab pasta had a creamy sauce that was irresistible. - Tilefish, Matsuhama cabbage, and salt sauce: The fish was perfectly cooked with a crispy skin and tender flesh. Paired well with white wine. - Pickled mustard greens, mitsuba, and Nanba green onions: The thick-cut Wagyu beef was seared to perfection and served with a unique tuna flake sauce and homemade fish sauce with peppercorns. - White tea and dessert: Blancmange made with celery root, which was surprisingly delicious. I recommend trying the wine pairing for a complete dining experience. The chef and staff were shining with passion, and the service was impeccable. I definitely think it's worth visiting this restaurant, and I personally would love to go back for my birthday. I hope you all give it a try as well. That's all for now!

Oh? Japanese cuisine? I thought it was French! I was surprised! We had to take off our shoes and sit on tatami mats with chairs. It might be a bit confusing if you don't know you have to take off your shoes, but personally, I find it comfortable to take off my heels. The dishes had a gentle flavor, so even those who don't like French cuisine might find it easy to eat. I felt that the number of dishes and the portion size were a bit small, but that might just be because I have a big appetite. I got excited choosing a dessert and a variety of teas.

I have never eaten such innovative and stylish dishes before. Everything was delicious, including the French pigeon which I tried for the first time! The curry at the end was also incredibly tasty. Thank you for the feast! #Foodie #Plating #OsakaGourmet #ShinsaibashiGourmet #FrenchCuisine #Innovative #Gourmet #BGradeGourmet #FoodCrawl #Foodstagram #HardToBookRestaurant

Here are the details of 8 innovative (including French) restaurants I visited in the past 2 months. Karawatari is a hidden gem offering healthy French cuisine. The desserts are elaborate and the alcohol was paired perfectly. - Wagyu Beef Tartare with Beets - Asparagus with Hamaguri Clams from Yamagata - Black Wagyu Beef Curry - Foie Gras with Hokkigai Clams - Pasta with Botan Shrimp, Horsehair Crab, and Snow Crab - Daikon Radish palate cleanser - Red Snapper - Wagyu Beef Fillet - Dessert - Melon Thank you for the wonderful meal, Iwao-san.

Today, I went out for a special French dinner. In Shinsaibashi, there was a hidden door that at first glance you wouldn't notice, but when you rang the doorbell, the door opened. Climbing the stairs, I found a tatami Japanese-style space. I was surprised by the combination of French cuisine with a Japanese atmosphere, but it was a calm and cozy space. There were 8 counter seats available. First, they introduced the ingredients, such as Kagoshima black wagyu Chateaubriand, pesticide-free vegetables, clams, scallops, and snow crabs. We also requested wine pairing to go with the dishes. The first dish was a Tamba carrot appetizer. It was a beautiful French dish, and the different flavors of carrots were packed into it. I was impressed by how delicious carrots could be. Next was snap peas and asparagus. The chef mentioned that in French cuisine, the cooking process is the most important. The vegetables were so delicious that you could feel they were happy. The snap and crunchiness of the vegetables were maintained while bringing out the maximum flavor. It was exquisite. Black wagyu curry, my favorite curry, appeared at a French restaurant! They mentioned that the spices were simple. The curry had a spicy accent from ginger aged in a cave in Kochi Prefecture. It was my first time trying a curry with a lot of ginger, and I was very excited. It was a French-style curry that everyone would find delicious. The taste was exquisite! The curry was made using a cut of meat that goes well with curry. It was amazing. I also love pasta, and the squid ink pasta with firefly squid was really delicious. The squid ink gave it a jet-black color, but the taste was delicate and elegant. It was a plate of pasta that was irresistible. Matsunami cabbage with salt sauce, and tilefish. Tilefish is a famous fish for hot pot, but this time we had it grilled. The surface was crispy, and the inside was juicy. It was amazing. Mustard greens, mitsuba, and Namba green onion. The black wagyu was seared on a thick frying pan to give it a crispy surface. It was served with a sauce made from bonito flakes and whole peppercorns. We also had a dessert made from celery root called Blancmange, and we could select tea from a variety of options. It was a very stylish space, and we truly enjoyed delicious food. I would love to visit this restaurant again, perhaps for a special occasion. Thank you for the wonderful meal.

Today, I visited the new restaurant called Shinsyo Kardoshi near Shinsaibashi Station in Osaka for dinner. This restaurant aims to break free from the traditional French cuisine and create a new world of flavors. The restaurant is a new project by Chef Kardoshi, who previously worked at the Michelin-starred restaurant Lumiere. Starting from February, Lumiere will be solely run by Chef Kardoshi, while the young chefs he mentored will take over the new restaurant. The dishes at Shinsyo Kardoshi are created without using sugar or flour, and the sauces and seasonings are made from scratch using fresh ingredients. The menu includes not only classic French ingredients like lobster and pigeon but also seasonal Japanese ingredients like abalone, duck, and barracuda. The chefs aim to incorporate the essence of Japanese cuisine, which celebrates the four seasons, into their dishes. I had the chef's tasting menu, which cost 22,000 yen per person, and it was truly a delightful experience. The highlights included dishes like abalone with broccoli and cauliflower sauces, lobster benedict with chrysanthemum and yam sauces, pigeon with truffle and sauce made from pigeon, and roast barracuda with kadaif, orange cabbage puree, and risotto. The dessert was a creative combination of celery root blancmange, komatsuna puree, celery ice cream, burdock caramel, persimmon and vanilla ice cream, strawberries, and mascarpone cheese with truffle-infused financiers. Overall, the food at Shinsyo Kardoshi was beautifully presented and delicious, and I look forward to seeing the innovative dishes that the young chefs will continue to create in the future.

At the entrance of the restaurant, there is an intercom. The door opens to reveal stairs leading up to the second floor. The interior has a high ceiling with lightning-like designs on the walls. The cuisine is French, focusing on bringing out the natural flavors of vegetables without using butter or cream. The first dish was a fried ayu and cucumber appetizer, which was tender and fragrant. Next was a vegetable consomme soup, gentle in flavor and aroma. It was paired with a recommended wine. The vegetable chawanmushi was seasoned only with salt, allowing the vegetable flavors to shine. The corn risotto was a perfect balance between risotto and paella, with a sweet sauce made from reduced corn. Both fish and meat dishes were delicious, and even the bread was made without animal-derived ingredients. For dessert, there was celery gelato, root celery pudding, komatsuna sauce, and burdock sauce. A vegetable-based dessert that truly showcased the deliciousness of vegetables. A guilt-free French dining experience that is highly recommended, especially for women. Thank you for the meal.

The chef from "Lumiere," which has won the Michelin star for 12 consecutive years, has opened a new restaurant in the same building. The entrance is luxurious and exciting. The French cuisine has elements of Japanese influence. The use of high-quality ingredients is excellent, and the way they use vegetables is fantastic! Delicious! A perfect place to go with someone special.

It was my first visit. When I entered the restaurant, I was pleasantly surprised to see the carefully selected ingredients by Chef Karato displayed for today's dishes. Each dish made with these ingredients was fantastic. The soft drinks, which I can enjoy, were also delicious. I've added another restaurant to my list of places I want to visit again.

Facility: The counter has about 6-8 seats with a tatami mat scent, creating an atmosphere similar to a ryokan. There is an intercom at the entrance. The toilet is designed with attention to detail, with the water source hidden from view. The interior of Aesop has a modern fusion of Japanese and Western styles, combining the elegance of Japanese tradition with the modern beauty of the West, exuding a refined sense of luxury. The sculpture on the staircase is said to be a river form adorned with gold leaf. Taste: Total cost 53,200 yen (for 2 people). Course menu: 22,000 yen. Drinks: Water only. The likely calculation for service charge is 10% (44,000 x 1.1 + 4,000 x 1.2), although there may be a small margin of error. The dishes include various delicacies such as abalone, lobster, and Kobe beef, presented in an artistic and visually appealing manner. Service: Credit cards are accepted. The chef, Mr. Karato, who is also the CEO of KeiCool, personally interacts with customers, exuding a refined and amiable personality. Overall: The restaurant La Kanro offers a similar atmosphere to "art x food" dining. Having the opportunity to dine with the CEO and enjoy dishes curated by the accomplished chef adds a unique charm to the dining experience. While the presentation of the dishes is visually stunning, the flavors did not particularly resonate with the reviewer's personal taste preferences. The restaurant is recommended for those who enjoy art appreciation and have an interest in culinary arts and management.

As of August 2021, the best restaurant I have ever been to. I was invited to visit this place due to work-related reasons. This is the kind of place I wouldn't visit alone. To put it dramatically, it was a day when my perspective changed. The private room had a different atmosphere. The counter seats had a Japanese-style feel. I enjoyed exquisite French cuisine with a Japanese touch here. Unfortunately, I couldn't drink alcohol because I had to drive, but I was very satisfied with the superb grape juice. Now, about the food. The dishes that hardly used any seasonings other than salt, highlighting the quality of the ingredients, truly changed my values. Who knew that cucumber paste could be so delicious? A total of 11 dishes were served, each showcasing the quality of the ingredients and the skills of the chef. This time, I received a special explanation from the chef, which not only made the food delicious but also a learning experience. Even though it cost 20,000 yen, it was worth it. I deeply felt that having this kind of experience is important. I will definitely come back again!!

Michelin-starred chef from Restaurant Lumiere, Mr. Karatari, visited a newly opened gastronomy restaurant on August 2nd. Before serving the dishes, a presentation of ingredients was given, including 30 types of vegetables, purple sea urchin, largehead hairtail, hairy crab, blue lobster, Ise ebi, champion wagyu beef from Shimane, pigeon, which naturally heightened expectations. - Sea urchin, egg yolk, and mushroom puree risotto - Hairy crab with ginger, cabbage puree, shiitake vinegar, ginkgo nuts, beet sauce - Ise ebi shabu-shabu, tuna, grated cucumber, yellow tomato paprika gazpacho - Baby corn - Corn broth - Lobster dish - Eggplant, largehead hairtail - Abalone, white leek, okahijiki An array of dishes prepared by Chef Karatari using the finest ingredients and his unique techniques. All delicious. - Duck, Jerusalem artichoke, surf clam - Pigeon - 30 types of vegetables, Tottori wagyu beef, white leek puree - Freshly cooked rice, bamboo shoot paste - Truffle foie gras with gold leaf onigiri - Daikon chip, burdock, root celery blancmange - Peach soup, sherbet

The food was delicious. The prices were a bit high.

Special occasions and important gatherings are always held here! Chef Karato's wholehearted course meals never fail to surprise and delight with an array of unexpected flavors. You might think it's expensive, but the dishes are truly worth every penny.

When it comes to the food, it was perfect. The dishes were really delicious. Thank you for the meal.

We had the counter all to ourselves with just two people. Every dish was beautifully presented.

Explore the innovative dishes with deep flavors.

A restaurant where you can taste the deliciousness of vegetables.