I was taken to the highly recommended restaurant Rokuseki, known for its difficulty in getting reservations, for the first time! Everything that came out was incredibly delicious! The abalone and crab were piled on so generously! I was amazed! Very satisfied! I am grateful for making the effort to secure a reservation for me! Thank you for the wonderful meal!

The dishes change according to the season, and to fully enjoy autumn, matsutake mushrooms are a must. Today, I enjoyed dishes using matsutake mushrooms. Starting with the appetizer, matsutake mushrooms were included, which really got me excited. The "dobin mushi" had a gentle aroma of matsutake mushrooms and a subtle dashi flavor. Next, we had thinly sliced flounder sashimi wrapped with slender green onions. The combination of the crunchy texture of the onions and the delicate flavor of the flounder was delightful. Then came the main dish of matsutake mushrooms and abalone simmered together, along with grilled prawns. The abalone had a tender and chewy texture, complementing the flavors of the dish. The matsutake mushroom and beef rolls were served like a cold shabu-shabu, with thin slices of beef wrapped around the mushrooms and topped with a generous amount of grated ponzu sauce. The matsutake mushroom rice was a light and fragrant dish that we could even take home if we couldn't finish it all. To complement this, a colorful assortment of pickled vegetables was served, including red turnips, water eggplants, celery, cucumbers, and pickled greens. Lastly, the meal ended with the usual apple sherbet and pear combination. Everyone left with satisfied and full stomachs, saying "thank you for the delicious meal."

I arrived at Kishiwada and Kumeda today! I was looking forward to a meal here that I had been waiting for, and it turns out the reservation is a year-long wait... So, when invited to such a rare gathering, I would go even if it's far away. I heard from someone that it's very cost-effective and satisfying, so I was excited! Restaurant Rosseki is located about a 5-minute walk southeast from JR Kumeda Station. They only accept 2 reservations per day, and it's a completely reservation-only system. Reservations are made on the 1st of each month for the same month next year. The course composition changes depending on the season, but it's a chef's choice course using seasonal ingredients. In October, they are using matsutake mushrooms for the course. We started with a toast of plum wine soda. The appetizers were elaborate and delicious. The steamed matsutake dish was a highlight, with a rich aroma and flavor. The thinly sliced flounder sashimi had a nice texture, and the assorted autumn ingredients were a delightful surprise. The matsutake mushroom wrapped in beef was juicy and flavorful. The matsutake rice cooked in an earthenware pot was aromatic and hearty. The meal ended with a refreshing apple sherbet dessert with various fruits. The price was around 10,000 yen, which was a great deal considering the quality and quantity of food. The chef, who cooks alone, can only accommodate 2 groups a day. It's definitely worth the visit, even though it's a bit far from the city. I am grateful to the kind person who invited me. It was a truly satisfying experience. Thank you for the meal.

Kumeda Station in Kishiwada is a shop called "Tokiishi" that is located nearby. The exterior looks like an ordinary izakaya, but it is actually a super difficult restaurant to make reservations at! Thanks to a kind reviewer from Sakai who managed to secure a reservation, we were able to visit this exclusive restaurant. The group consisted of two men and five women, making it feel like a girls' night out. We were excited to try the "Matsutake Mushroom Course" that was being offered. The dishes were beautifully presented and luxurious, starting with dishes like conger eel, salt-grilled sawara, edamame, chestnuts, shrimp, and matsutake and trefoil ohitashi. The attention to detail and the quality of the ingredients were impressive. The highlight was the matsutake mushroom and trefoil chawanmushi, which was rich and flavorful. The sashimi of flounder was light and delicious, and the matsutake mushroom and beef rolls with grated daikon ponzu sauce were a unique and tasty combination. The showstopper was a dish with a large grilled matsutake mushroom, carabineros shrimp, and abalone, all presented in a grand and luxurious way. The matsutake mushroom rice that followed was a fitting end to the meal. The variety and quality of the pickles served were also exceptional. Overall, the experience at Tokiishi was unforgettable, with each dish being a delight to the senses.

It is said to be a very popular restaurant that is very difficult to make a reservation at. I was invited by a friend and went there. As you can see from the photos, the dishes made with luxurious ingredients were impressive from start to finish. The course that used so much matsutake mushrooms was surprisingly cheap! The course is so voluminous that those with small appetites may not be able to finish it. And the pickles! When the assorted pickles were served, there was a cheer of excitement. It was worth going all the way from Senri. I was happy to be invited.

Reservation difficulties~~~ at this restaurant❣️ I was taken there because they managed to get a reservation for us (๑>◡<๑) Yay, I'm so happy❣️ They only allow 2 groups per day. The table next to us had already started. We were a group of 7, with 2 men and mostly women. Kumeta Station. I've heard of it before, but this was my first time visiting. The course was Matsutake mushroom. First, an appetizer? Wow❣️ It's served on an orange❣️ Everything is delicious❣️ Black soybeans or edamame maybe? Not sure, but it goes well with alcohol^ - ^ I'm already feeling full (^^; Steamed dish(o^^o) It's been a while since I had this. It's still delicious❣️ Flounder sashimi. One portion per person! It's a generous amount(๑>◡<๑) More alcohol please(o^^o) What's this⁉️ It looks like a ceramic bento box∑(ﾟДﾟ) Opening the lid is exciting. Abalone, scallop❣️ Shrimp, umm~(^^; Of course, everything is delicious❣️ Matsutake mushroom wrapped in meat❣️ I'm already full. It's a substantial portion. Assorted pickles❣️ A huge amount❗️❗️ It might be hard to tell from the photo. And Matsutake mushroom rice❣️ Served in a clay pot❣️ I want seconds but I'm too full❣️ Of course, there's crispy rice too(๑>◡<๑) After being full, dessert❣️ Umm~ not a pear but~ umm~ what was it? A rare fruit was on top(o^^o) As usual, I forgot the name~(＞人＜;) But, even though we were mostly meeting for the first time, we had various conversations and had a great time. I remember that❣️ Of course, the most important thing was the delicious food and the lively conversations. It was a wonderful gathering❣️ Thank you(*≧∀≦*)

I was able to make a reservation and visit a popular restaurant that had a one-year wait! It is a quiet restaurant located in a shopping street in Kishiwada. The menu consists of one course, costing around 8000 yen. The elaborate appetizers included summer delicacies like firefly squid. Each dish had a rich and flavorful taste. The sashimi was fresh and chewy. The simmered abalone was tender and had a gentle flavor. The scallop pie was creamy and hot, very delicious. And the main dish was a whole hairy crab per person! I was left speechless while enjoying it. For dessert, there was sea bream rice, homemade pickles, and a large whole peach. I was so full and happy from the delicious meal! It's hard to make a reservation due to the one-year wait, but I would like to try again. Thank you for the wonderful meal.

I have been trying to make a reservation at this restaurant for a long time, but always failed after multiple attempts over the phone. I had given up hope until I was invited to go by someone who had managed to secure a reservation. Excited, I went to the restaurant with high expectations. The location is about a 5-minute walk from Kumedeta Station on the JR Hanwa Line. The exterior of the restaurant doesn't give off the aura of being extremely difficult to reserve. This restaurant only accommodates two groups per day, and this time we were a group of seven. The dishes were all about matsutake mushrooms, from appetizers to the finale of mixed rice cooked with matsutake mushrooms. The generous use of large and fragrant matsutake mushrooms was surprising. The matsutake appetizer was tender and delicious. The black soybeans were also meticulously prepared, and the dish with conger eel was beautifully presented in an orange-colored vessel. The matsutake mushroom chawanmushi and thinly sliced flounder sashimi need no explanation. They were all delicious! Then, a box made of stone was brought to us, filled with matsutake mushrooms, chestnuts, prawns, and abalone. There was even a whole grilled matsutake mushroom, a luxurious treat that I may never experience again. The meat dish that followed was matsutake mushroom-wrapped beef, served with a rich grated ponzu sauce. And the incredibly photogenic pickled vegetables platter was served, along with matsutake mushroom rice cooked in a clay pot. Despite feeling stuffed, I managed to save room for the apple sherbet and fruits at the end. All this delicious food for only ¥8000! I couldn't help but worry if they were losing money on this. The fact that they have a one-year waiting list now makes sense. The staff's excellent service also added to the wonderful dining experience. I will definitely try my luck with making a reservation again!

This time, it was all about fugu. This is the first time I've had fugu that was so delicious.

This year's first anglerfish. The anglerfish roe, sushi, and the final dessert were all really delicious. Thank you for the feast.

You can only make reservations six months to a year in advance, so all the dishes that are hard to get are delicious and visually appealing.

A reliable restaurant that never disappoints. The salt-grilled fish at the end and the clay pot rice were excellent. Thank you for the meal.

I had a great time indulging in delicious dishes. The food was so tasty with a rich flavor. Thank you for the meal.

This time was the first autumn version^^V It was matsutake mushrooms~~~ It was a delicious and enjoyable time^^ Thank you as always♪

I was able to enjoy delicious Japanese cuisine without feeling cramped. It was a luxurious experience limited to one group per day! It's understandable to wait for a reservation for a year. The course meal is generous, so you may not be able to finish the pickles at the end.

Mr. Rokuseki, I was able to come again. This month, it's the usual kaiseki cuisine. Let's start with the appetizers. It's a little different from last time. Today, there was firefly squid on top. It's the season for that. Ground cherries - they are sweet. Abalone - it's soft and chewy. The wakame cooked together with it is delicious with a good dashi. The hairy crab has been carefully prepared, with only the meat left, making it very easy to eat. Every dish is carefully made. If you look at the pictures, they all look delicious, right? And when it's time to finish eating, they bring out the sea bream rice! It's cooked in a clay pot with grilled sea bream on top. Mix it up and enjoy. The pickles that come with it are always wonderful. It was another satisfying meal today. Thank you very much.

Happy New Year! I hope this year will be a great one! I haven't written a food review in a while because I've been out drinking during the New Year holidays. So, let's start the first review of 2018 with a visit to the popular restaurant "Rokuseki" that I went to in December 2017 during a Foodlog meetup. Rokuseki is a very popular restaurant with a waiting list of 1 year for reservations. The restaurant only accepts 2 groups (up to 6 people per group) per day and operates on a strict reservation-only basis. Reservations are so difficult to make that they are only taken by the owner over the phone, making it a high hurdle to dine there. I've always wanted to visit this restaurant, so I was thrilled to be invited to the meetup. Located a few minutes' walk from JR Kumedeta Station, Rokuseki is nestled in the Kumedeta Station shopping district. The restaurant has a simple appearance that doesn't immediately scream "amazing restaurant" from the outside. Inside, there are only two sunken kotatsu-style tables for customers. The course menu at Rokuseki is all about seasonal ingredients, with items like conger eel, matsutake mushrooms, crab, and blowfish changing throughout the year. The ingredients for December 2017 were "3-year-old blowfish" from Awaji Island, which sounded exciting. The dishes I had during the course were as follows: - Appetizers: scallops with miso, shrimp, squid with plum, sea cucumber with vinegar, and grilled mackerel. - Blowfish milt chawanmushi. - Blowfish sashimi. - Blowfish skin with hot water. - Blowfish tempura and grilled blowfish. - Blowfish hot pot. - Blowfish porridge. Each dish was beautifully presented and delicious, showcasing the unique flavors of blowfish. The blowfish hot pot was a standout dish, with the tender meat and flavorful broth leaving a lasting impression. Overall, dining at Rokuseki was a memorable experience, and I highly recommend it to anyone looking for an exceptional blowfish dining experience.

【December 4, 2017】I had the fugu course at Tsukihotaru♪♪ The fugu was huge!! A three-year-old fugu?? I had only seen it on TV before.♪♪ And it was surprising that it was less than 10,000 yen. However, reservations are for one year in advance. Available from the first night of the month at 7pm. Reservations are only accepted by phone (which can be hard to get through). Thank you to the organizer.♪♪※I didn't know fugu could be this delicious (bitter smile)●Ordered the December course (fugu) 7,500 yen (excluding tax) 8,100 yen (including tax)Appetizer: steamed whitefish miltSashimi: fuguVinegar dish: fugu skinFried dish: fugu, grilled dish: fugu shabu-shabu, fugu finPicklesZosui (rice porridge)Dessert: Amaou strawberries, apple sherbet, Western pearOolong tea 300 yen (including tax)Thank you for the meal.

My master invited me to a restaurant that I had only heard rumors about. It's a place where you have to wait at least a year for a reservation, limited to 2 groups per day, and you have to book for the next year at the beginning of each month. And on top of that, it's almost impossible to get through on the phone. Despite hearing all these rumors, my expectations naturally grew. The restaurant only has 2 tables, and the chef warmly welcomed us. In December, we had a course meal featuring blowfish. It was a 3-year-old blowfish. I had seen it on TV before, but it was huge! Every dish that came out was a shock. We had appetizers, blowfish sperm sac chawanmushi, blowfish sashimi, blowfish skin in hot water, blowfish deep-fried and grilled, blowfish hotpot, pickles, and dessert. We also had beer and two types of sake, Saku and Kido. Everything was so delicious. I didn't know blowfish could be this tasty. I can't eat it anywhere else now (laughs). But I can only go once a year... As I got a bit tipsy towards the end, I started feeling sad (laughs). The cooking methods that bring out the best in the ingredients, and such delicious dishes at this price... I am truly grateful for being invited. I was the only young person there, and having such delicious food from my 20s makes me worry about the future. Next time, I will try to make a reservation and take my family there. When will be the next time I can go? Thank you for the wonderful meal.