Tuesday 12:00, a reservation for the number of guests. Located on the first floor of Hotel Plaza Osaka, this restaurant also offers lunch with a variety of options ranging from 1300 yen. I ordered a regular menu item! - The hotel Chinese cuisine is amazing - Drool chicken Small ¥1500 Medium ¥2100 - Peking duck (2 pieces) ¥1900 - Extra large pan-fried dumplings (2 pieces) ¥800 - Special Genkotsu sweet and sour pork (one piece) ¥1600 - Mapo tofu with chunks of meat Almond tofu ¥700 I was seated in a half-circle sofa seat, which is a private space that can be closed off with curtains, allowing for a relaxed meal without worrying about other people's eyes. I ordered a lot of items with the recommended red lettering. First, the drool chicken! The moist chicken with cucumber and white onions, topped with a slightly spicy sauce, was outstanding! At this point, I was convinced that "this restaurant is delicious" with the seasoning. The extra-large pan-fried dumplings were indeed huge! They were as big as a child's fist, almost to the point where you question if they are really dumplings! The filling wrapped in the restaurant's special chewy skin was incredibly delicious! You can't find this in regular Chinese restaurants! The sweet and sour pork also had an impressive visual presentation! The block of meat was huge and dark in color! The acidity was not too strong, and the meat was very flavorful! The mapo tofu had plenty of meat chunks and was cooked in a clay pot, which got me really excited! It was quite oily, but when you add chili oil and Sichuan pepper, it becomes heavenly! For dessert, the almond tofu was very refreshing with a jelly-like texture that removes the greasiness! I highly recommend this hidden gem where you can enjoy delicious Chinese cuisine in a relaxed atmosphere within the hotel!

I visited the Chinese restaurant "Taihoen" on the 1st floor of Hotel Plaza Osaka for lunch. I ordered the daily special menu "Stir-fried Beef and Celery with Black Pepper." The appetizer platter included scallop and pickled vegetables, steamed chicken, and potato salad. The soup was a thick shark fin-style soup. The "Stir-fried Beef and Celery with Black Pepper" looked like shredded pork with green peppers, but it had celery instead of green peppers. The beef was tender and the celery was crunchy. The dessert was coconut milk. The address is 1-9-15 Shinkitano, Yodogawa-ku, Osaka City, on the 1st floor of Hotel Plaza Osaka.

Appetizer: Bamboo shoots, red cabbage, char siu (roasted pork), jellyfish, firefly squid, clams, and shark fin soup. Deep-fried anglerfish, crab meat, Sichuan-style chili sauce minced beef, stir-fried lettuce and sakura shrimp fried rice, coconut milk sesame dumplings.

Three of us ordered lunch at Daiko and shared three main dishes. They were all delicious and had generous portions, making it a very good value lunch. The service was fast and good. It was a weekday, but the restaurant was quite busy, so making a reservation was a good decision.

I had lunch at Daihokuen today. The sweet and sour pork with black vinegar was delicious, the meat went well with the tangy sauce. There were also various side dishes which were nice. For dessert, I had almond jelly with strawberry sauce, it was great. Thank you for the delicious meal! If you're interested, please visit my Instagram, Twitter, and Ameba blog for more food reviews.

I used the Osaka Welcome Campaign for lunch. The Chinese restaurant on the first floor of Plaza Osaka Hotel in Juso. The lunch drink for 500 yen is great. Course menu: - Assorted appetizers - Sichuan-style chili sauce with large prawns - The prawns were big and very satisfying to eat. The sauce was delicious! - Shark fin stewed rice bowl - I was skeptical about having shark fin stew in a bowl, but it was delicious. - Dessert I was full. I would like to try the evening course as well.

Luxurious dinner course with a focus on spiciness, featuring a strong Chinese menu for 2022. 1. Homemade addictive drool chicken with a spicy kick and a rich oily flavor to enhance the chicken's deliciousness. 2. Homemade extra-large pan-fried dumplings, served with a simple vinegar and pepper dip to highlight the spiciness. 3. Sichuan-style chili sauce with head-on jumbo shrimp, where the shell is edible and the tender meat inside is delicious. 4. Chef's refreshing salad to cleanse the palate. 5. Intensely spicy oil-cooked seafood dish with snapper covered in chili peppers, offering a balance of heat and oiliness. 6. Clay pot-style mapo tofu with chunks of meat and rice, where shredding the meat enhances the flavor of the tofu. 7. Chinese dessert trio with tapioca coconut milk, sesame dumplings, and egg tarts, offering a subtle sweetness with a comforting warmth.

I used it for lunch on a regular day. The last order is at 2pm, so it was very helpful that it was not crowded. The lunch set includes a choice of appetizer platter, main dish, and dessert for 1200 yen. Since it's a restaurant in a hotel, the service was excellent and I was able to relax. The seafood was fresh and delicious.

The restaurant is located in a hotel district a little away from the thirteenth station, so it is quiet during daytime on weekends. The spacious interior was not crowded as it was the end of lunchtime. I ordered the same dishes as last time, Mapo Tofu and Fried Rice. The Mapo Tofu was served hot in a pot, and although I didn't feel much Sichuan peppercorn this time, I enjoyed the miso flavor with doubanjiang and other spices. The Fried Rice was delicious with plenty of ingredients. Pouring the Mapo Tofu over the Fried Rice created the ultimate Mapo Don, where the richness of the Fried Rice complemented the spiciness of the Mapo Tofu. The prices are not cheap, but with 5 hours of free parking, it is a good option for a leisurely meal.

At Daikoen (*´∀｀)ﾉ, I had a luxurious lunch this time, yeah!!! The appetizer trio was sparkling with clams and cucumbers that went well with the super dry. Today's soup was a simple egg soup. The chili sauce with whole shrimp had a spicy kick and rich flavor, pairing perfectly with the large shrimp. The highlight was the braised sea cucumber dish served over rice. It was my first time indulging in such a luxurious meal of sea cucumber, and the elegant sauce made it even more delicious. For dessert, there were two options - a cute peach manju and a tasty almond jelly. The sweetness was subtle, and I wished there was more because they were so good. Thank you for visiting and reading (´∀｀)/ nankaihawks1’s gourmet guide [2022] Instagram https://instagram.com/nankaihawks1 Twitter https://twitter.com/nankaihawks1

Enjoying a luxurious dinner course at Taikoen, with a total of 29 dishes. The appetizer platter includes 5 varieties, with a jellyfish dish offering a unique texture, tender sea snails, and delicious crab meat in shark fin soup. The stir-fried dish with large prawns and seasonal vegetables is satisfyingly crispy. The Beijing duck is a classic favorite, and the black pepper stir-fried domestic beef loin is rich in flavor. The sauce enhances the aged meat, making it even more delicious. The fried rice with sauce warms the stomach, and the dessert platter, especially the freshly made egg tart and sesame dumplings with sweet red bean paste, is delightful.

This is the 28th time♪～(´ε｀ )♪～(´ε｀ ) yeah It's been a while since I visited Daikoen. The main dish this time was sweet and sour pork, and I ordered a large portion because the rice was a bit small (∩´∀｀)∩ The dish had a good balance of flavors, with a nice sweet and sour taste from the vinegar sauce. The side dishes like the refreshing salad complemented the meal well and made the sweet and sour pork even more delicious (σ´∀｀)σ Lastly, the almond jelly with blueberry sauce had a gentle sweetness that was very enjoyable (○´∀｀○) goo I was very satisfied with the meal. Thank you for the feast☆★☆★☆ (σ´∀｀)σ Thank you for visiting and reading (´∀｀)/ nankaihawks1’s gourmet guide [2021] Instagram: https://instagram.com/nankaihawks1 Twitter: https://twitter.com/nankaihawks1

I visited Daiko-en at Hotel Plaza Osaka for lunch. I ordered the Select Lunch, which includes a choice of 6 kinds of dim sum, xiaolongbao, spring rolls, shumai, steamed shrimp dumplings, fried shrimp, and Peking duck (+500). For the main dish, you can choose from sweet and sour pork with colorful vegetables, natural shrimp in chili sauce, aged mapo tofu with fermented soybean paste, natural shrimp in mayonnaise sauce, stir-fried beef and bell peppers, or seafood yakisoba. The meal also came with a salad, duck breast with cucumber, simmered eggplant and sweet long pepper, and tomato and egg soup. I chose the sweet and sour pork as my main dish, which had a good amount of meat and a nice balance of vinegar. I also chose shumai as my dim sum, which was meaty and delicious. The meal ended with almond jelly for dessert, which had a smooth and creamy texture. The restaurant is located at 1-9-15 Shin-Kitano, Yodogawa-ku, Osaka City, on the 1st floor of Hotel Plaza Osaka.

Elegant dinner with draft beer Appetizer trio: Char siu, mackerel, vegetables & bamboo shoots Seasonal vegetable soup Highball Choice of two dim sum: Spring rolls, crab meat dumplings Natural shrimp in chili sauce House-aged beef teppanyaki (80kg) Highball Lettuce fried rice Dessert duo platter

To Daikoyen (´ω｀(´ω｀) 27th time without a photo review, but this time I had the Seafood Ankake Yakisoba Lunch, and it was delicious! The thick Chinese-style sauce and the flavor of the grilled noodles were great! I wish they had vinegar and soy sauce on the side, but the spring rolls and other side dishes were good. The spicy oil for dipping was also tasty. The almond jelly with blueberry sauce added sweetness and acidity, making it delicious. Thank you for the meal ☆★ (σ´∀｀)σ ★☆ Thank you for visiting and reading ♫ ( ´θ｀)ノ release 2020nankaihawks1’s gourmet guide nankaihawks1’s blog[2019.7- New Start] LiveDoor Blog http://nankaihawks1.blog.jp/ [2010.2-2019.7] Excite Blog http://hawks1.exblog.jp/

I came to a Chinese restaurant at Hotel Plaza Osaka for dinner. I had Shaoxing wine, Guey Longshan, and aged 10 years. The unique sake cups added to the excitement. The sweet and sour pork with colorful vegetables is a familiar taste from lunch. The Eight Treasure Vegetables are stir-fried with salt, giving a crunchy texture. The Seafood Okoge has a crispy fried rice base topped with hot seafood sauce containing shrimp, scallops, and squid. The simmered crab meat and tofu dish had plenty of crab meat, adding to the deliciousness of the tofu. The Sichuan-style Mapo Tofu with coarsely ground domestic beef can be adjusted in spiciness and numbing sensation with additional chili oil and Sichuan peppercorns. The Five-Ingredient Fried Rice has a fluffy yet firm texture. The Seafood Sauce Yakisoba is delicious with the seafood sauce enhancing the flavor of the yakisoba noodles. The Seafood Soup Soba was tasty with the combination of chicken broth and seafood flavor. Hotel Plaza Osaka 1F, 1-9-15 Shin-Kitano, Yodogawa-ku, Osaka City.

It's been a while since I visited Oike En, especially with the virus situation. This time I tried the lunch special with natural shrimp in chili sauce. The shrimp was firm and the mild spiciness of the chili sauce complemented it well. Eating it with fried wontons added texture and flavor. The cold chawanmushi was a hit in the hot weather. The fried shumai with hot mustard soy sauce, pickled cucumbers, and other fried side dishes were also delicious. It was a satisfying meal. Thank you for the visit and for reading.

I revisited during lunchtime. For the service lunch, you can choose from 5 main dishes: 1. Mapo tofu in a clay pot with aged doubanjiang, 2. Sweet and sour pork with colorful vegetables, 3. Seafood yakisoba with thick sauce, 4. Natural shrimp in chili sauce, 5. Stir-fried Japanese beef and bell peppers. This time, I chose the natural shrimp in chili sauce. The meal also includes side dishes such as cold tofu salad, spring rolls, vegetable salad, and egg, bamboo shoot, and enoki mushroom soup. Although it didn't have shark fin, I really liked the shark fin-style soup and had a refill. The dessert was coconut milk with tapioca pearls resembling "snow frog" featured in the manga "Oishinbo." The real snow frog is the oviduct of a female frog attached to the side of the Japanese tree frog, but this one seems to be made of tapioca flour. Located at 1-9-15 Shin-Kitano, Yodogawa-ku, Osaka City, Hotel Plaza Osaka 1F.

I visited a Chinese restaurant on the first floor of Hotel Plaza Osaka in a hotel district in Osaka. After having my temperature checked and sanitizing my hands, I was seated at a table with social distancing measures in place. The restaurant had a luxurious feel with high ceilings and a spacious layout. They served complimentary tea in a pot. I chose the set lunch menu for 1,200 yen, which included salad, egg and mushroom soup, duck breast with cucumber pickles, and Chinese-style steamed egg. Rice and soup were refillable. The soup was thick and flavorful, typical of high-end Chinese cuisine. For the main course, I chose the colorful vegetable sweet and sour pork. The pork was tender and the vegetables included bell peppers, onions, paprika, wood ear mushrooms, and large pieces of pickled shallots. The sweet and sour sauce was delicious. Dessert was a hard-serve ice cream with a rich texture. The restaurant is located at 1-9-15 Shinkitano, Yodogawa-ku, Osaka City, on the 1st floor of Hotel Plaza Osaka.

Date and time of visit: 2020/04/07 11:40 In these difficult times, I have been refraining from going out as much as possible. However, I had to go to Juso to purchase essential items. It was announced that an emergency declaration would be issued in the evening (I actually left around 5 pm). Opportunities to get proper nutrition through dining out will be limited for a while. So, I decided to visit "Daiko-en" while considering the "three Cs" as much as possible. The restaurant is located on the first floor of Hotel Plaza Osaka, at the west end. I ordered the weekday lunch special, the "Aged Doubanjiang Mabo Tofu" served in a clay pot. I had about 2.5 bowls of rice. --- ◆Food/Taste: 3.1 The weekday lunch special includes a main dish, two side dishes, salad, soup, rice, and dessert. You can also add fried rice or xiaolongbao for an additional charge. The "Aged Doubanjiang Mabo Tofu" was unfortunately not Sichuan-style. It lacked spiciness almost entirely. Even when I added a considerable amount of numbing flavor using the electric mill provided, I didn't break a sweat. The umami flavor was decent. It is made with domestic beef, but the amount of ground meat used was quite small. The oil was of the smooth type, which I liked, but it lacked a punch. On the other hand, the spring roll, one of the side dishes, had a perfect balance of crispy skin and tender filling, and was delicious. The dessert was almond jelly with strawberry sauce, slightly firm in texture. It was average. --- ◆Service: 3.5 All the staff members were kind and provided attentive service befitting a hotel. An electric mill was provided for adding more numbing flavor. When the button on the mill was not working properly, a staff member promptly replaced it with another one, which was greatly appreciated. --- ◆Atmosphere: 3.3 The restaurant has a wooden interior typical of a Chinese restaurant. In addition to regular table seating, there are semi-private rooms and a spacious area with large windows. (According to Tabelog, there are 90 seats, and the official website states 114 seats). The background music is lounge music. I could see about 5 customers in the front and more than 10 customers at the back. Many of the customers seemed to be ladies who might be staying at the hotel. --- ◆Cost Performance: 3.0 The weekday lunch special is priced at 1200 yen. Considering that this is the price including tax and service charge for a Chinese restaurant in a hotel, I think it's reasonable. --- ◆Drinks: - Data not available. --- The restaurant met the conditions of the "three Cs" quite well. I believe it is suitable for dining out while being cautious of the Wuhan virus.