The restaurant we wanted to go to had a 20-minute wait, so we decided to have lunch here instead, which seemed quiet. It turned out to be a great choice, as my daughter and I were very impressed! We ordered the lunch set with fried rice and sweet and sour pork. Both came with shrimp dumplings, celery dumplings, and dessert. The hot Chinese tea served in a pot was much appreciated, especially on a cold day. The fried rice and sweet and sour pork were not overly seasoned, but had a nice depth of flavor. The flavors were refined, not overpowering. At first, the portions seemed small, but they were actually quite satisfying, especially for women. There were many solo diners, and not many large groups, so we were able to enjoy our meal in a calm atmosphere, which we really liked.

There are two dim sum restaurants in Namba Dining Maison. This time, I visited a relatively quiet restaurant and had chilled shrimp wonton noodles. The sauce was very delicious and seemed to be made with care. The shrimp wontons would probably taste better warm. Next time, I will try a different menu.

I had the shrimp wonton Hong Kong noodle set and Chinese stir-fried vegetables. The shrimp wontons were thick and delicious, and the soup was refreshing, but most of the noodles were very short, ranging from 2 to 10 centimeters, so it was difficult to slurp them. It was disappointing because they were not like this the last time I had them. Maybe I should have ordered the congee instead. Also, the service did not seem to understand my preferences. The service for others seemed good, so maybe it was just a one-time thing. And the highball had almost no fizz.

Tosho, located on the 7th floor of Namba Takashimaya Dining Maison, is a Hong Kong dessert cafe. I ordered the shrimp wonton and summer vegetable cold noodle set, which was priced at 2150 yen. I upgraded the dessert to mango pudding for an additional 150 yen, making it a total of 2300 yen. Chinese tea is free and you can have unlimited refills. The food was delicious. The cutlery was simple. The appetizers included tofu noodles with cucumber, thick menma, and century egg. The century egg was tasty. The summer vegetable cold noodles and dim sum were excellent. The shrimp wonton had plump shrimp and crispy vegetables. I once couldn't answer what a certain vegetable was at Din Tai Fung, but I found out it was the new shoots of water spinach. It seems to be commonly used in Chinese cuisine. Finally, the mango pudding was delightful with a good balance of sweetness and mango flavor. It was served with new shoots of water spinach, adding a crunchy texture that paired well with the cold noodles. It was interesting to see both restaurants on the 7th floor of Takashimaya using the same ingredient in their cold noodle dishes.

The noodles were thin and at first I thought they were good, but the shrimp wonton noodles had a slightly monotonous taste and I got bored halfway through. I tried eating the shrimp wonton with vinegar soy sauce and mustard, similar to the tempura that came with it. I also had the mango pudding as an addition, which was very delicious. The smooth pudding was filled with plenty of mango and topped with milk syrup. It might have been good to just have this. Additionally, although it may be unavoidable, there were two loud customers who seemed angry, with one of them speaking loudly and it made me feel uncomfortable. I couldn't enjoy the meal with that kind of atmosphere.

Tang Asa at the Dining Maison on the 7th floor of Takashimaya Namba is a famous Hong Kong dim sum restaurant! It is also a popular spot in Hong Kong itself. I visited after a long time on a Monday afternoon. The exterior looks like a cafe, so there was no waiting line and I could easily enter. I ordered the Steamed Chicken Spicy Noodle, the Signature Hong Kong Noodle with Sauce, and the Limited-time Shrimp Wonton and Summer Vegetable Cold Noodle. The dishes were served quickly. The Steamed Chicken Spicy Noodle had a great flavor with spices and the noodles were delicious. The Signature Hong Kong Noodle with Sauce had a thick and tangy soup with plenty of toppings. The Limited-time Shrimp Wonton and Summer Vegetable Cold Noodle was a bit of a mix-up but still enjoyable. Overall, the food was good, the service was decent, and the atmosphere was pleasant. I would recommend trying Tang Asa for a taste of Hong Kong-style dim sum. (Rating: 3.2 stars)

This shop is famous for its mango pudding. I had it again after a long time. Sometimes, Chinese porridge can taste bland depending on the shop, but the seasoning here is just right and delicious. The menu is small, but everything is tasty and not too heavy even though it's Chinese food. It was so delicious.

11:10~I went for lunch. It wasn't too crowded, which was nice (^^) ◆Set with sakura shrimp and Kyoto bamboo shoot congee × 1. Appetizers × 3. Dim sum × 2. Dessert: strawberry almond tofu. The sakura shrimp is fried. There was more than I expected. It's a bit salty... goes well with the congee...

Located directly connected to Nankai Namba Station, and just a short walk from Namba Station on various lines, this restaurant is located on the 7th floor of the Namba Dining Maison in Takashimaya Osaka. It was past 3 pm and I hadn't eaten anything since morning for a health check-up at a nearby clinic. After the examination was over, I finally thought about having a meal... and ended up coming to the restaurant area, only to find that most of the restaurants were closed at this time. Moreover, I was so hungry that my appetite was starting to disappear. At that moment, I saw the word "congee" on the menu displayed in front of this restaurant, and I couldn't help but enter. This restaurant was founded in Hong Kong in 1991. Initially, it was a traditional Chinese dessert shop offering items like sweet soup and rice balls, but later expanded to include dim sum, noodles, and light meals. It now has branches in Taipei and Kaohsiung in Taiwan, as well as Shanghai in China. In Japan, it is operated by the subsidiary of Takashimaya, ART Corporation, and has chains in Tokyo, Yokohama, Nagoya, Kyoto, and Osaka. The interior of the restaurant has less than 50 table seats lined up. Being a department store restaurant, it exudes a chic and luxurious atmosphere, although the spacing between seats is somewhat narrow. As soon as I was seated, a pot of Chinese tea was served, which was a nice touch. The congee menu includes dishes like "Five-Ingredient Congee" (¥1,150) as the flagship, "Century Egg and Pork Congee," "Shiitake Mushroom and Chicken Congee" (¥930 each), "Scallop Congee," and "Shrimp and Ginger Congee" (¥1,150 each). I ordered the "Five-Ingredient Congee" and the "Recommended Set" which comes with dim sum and dessert (¥1,500). For dessert, I chose the "Mango Almond," "Tapioca Coconut Milk," and "Lychee," opting for the "Tapioca Coconut Milk." After a short wait, the dim sum steamer and the congee arrived. When the lid of the steamer was lifted, there were steamed dumplings and green-colored shumai inside. The dumplings had a chewy skin wrapped around them, with the shrimp inside being firm. The shumai was steamed with a rich aroma of green onions. Both tasted great with vinegar and mustard. The congee was a smooth type with almost no graininess, with you tiao in the center and peanuts scattered around the edges. When I took a spoonful, the flavor of chicken broth gently spread, and the sweetness of the rice could be felt. It was incredibly smooth and gentle. Despite its somewhat plain appearance, there were plenty of ingredients such as shrimp, scallops, and chicken submerged in the congee, providing a satisfying texture. The crispy you tiao gradually softened, creating a pleasant texture change. The crunchy peanuts also added a nice accent. Finally, the dessert "Tapioca Coconut Milk" was served. The gentle sweetness of coconut milk and the chewy texture of tapioca were delightful. I felt satisfied and my stomach felt refreshed. Soon after, I secretly bought some 551 pork buns at the department store's basement food section.

In response to the request for Chinese congee, we went to Takashimaya Dining Maison. We arrived after 1:30 PM, and the floor was crowded despite it being a weekday. We were able to enter without waiting during a turnover. I ordered the seasonal menu chicken and root vegetable yuzu-flavored congee set (1800 yen), while my companion ordered the popular menu Toshochu five-ingredient congee set (1500 yen). The main congee dishes were disappointingly presented, looking like they were thrown on the plate. I was surprised by the acidity of the yuzu flavor at first, but eventually got used to it and finished eating. The congee was thick and well-cooked. Dim sum items were also available for takeout near the register, but we didn't feel the need to buy any. The strawberry almond jelly was sweet and tangy, with a refreshing taste. I usually approach almond jelly cautiously due to varying tastes, but this one was delicious.

I went to the restaurant "Takashimaya Dining Maison" because they give you a 1000 yen meal voucher if you undergo a health checkup. The options for a 1000 yen meal at Dining Maison are limited, so I chose a porridge set. I also added a mango pudding for an extra cost. The dim sum portion was small, but the taste was okay. The porridge had a variety of ingredients and tasted good. The mango pudding, a signature dish, was light yet flavorful. However, the additional cost of 500 yen for the pudding seemed expensive. The set meal for 1500 yen was still a bit pricey. The tea served was delicious. It might be nice to relax and chat over tea. Overall, it was okay with the 1000 yen subsidy.

A calm and spacious place where you can relax and sit comfortably. Whenever I feel like eating porridge or something light, I always come to this restaurant. I prefer ordering individual dishes rather than sets. Even though I have tried various other dishes, this porridge is still my favorite. The entrance may seem intimidating for solo diners, but there are actually people eating alone and I felt at ease to enjoy my meal slowly.

At the end of the year, I went shopping at Takashimaya and decided to have a Chinese lunch. I ordered the Zuwai crab ankake Hong Kong noodle set, which is ramen topped with a sauce. Hong Kong noodles are thin noodles similar to somen and easy to eat. The dim sum were both delicious. The mango pudding was also delicious and highly recommended. Thank you for the meal!

I went to lunch at 12:22. There were 7 people waiting in line in front of the restaurant. But I really wanted to eat porridge today. So, I joined the line. It was the final day of the stamp rally at the dining maison in Takashimaya, and I had collected all 3 stamps. I ordered the Five-Ingredient Porridge set, which included: porridge, shiitake mushrooms, fried bread, shrimp, scallops, peanuts, steamed chicken, chives, green onions, and some kind of leafy vegetable. I also ordered 2 dim sum dishes: steamed shrimp dumplings and chicken siu mai. Unfortunately, the almond tofu dessert was not available due to a machine malfunction, so I chose grass jelly instead.

I was walking around the Dining Maison in Takashimaya at Namba and decided to stop by this restaurant. I remembered visiting this place in Hong Kong a while ago, where I think I had xiaolongbao. This time, feeling a bit hungry, I decided to try the crispy yakisoba. It arrived, and I couldn't help but wonder how it differs from plate udon. To me, they look quite similar. Nonetheless, the dish had crispy thin noodles with savory sauce poured over them. It had a delicious flavor and a variety of ingredients, all with a mild taste. I enjoyed it and thought about trying xiaolongbao next time.

I adjusted my schedule and visited O-kayasan at 11:05 in the morning. I received a ¥500 ticket from Takashimaya Dining Maison, which is valid until 08/31, so I decided to have a light meal at O-kayasan and then go to another place. However, I found out from the staff that the cold noodle set is only available until 08/31. I ordered the shrimp wonton and summer vegetable cold noodle set with sesame salt sauce. It was quite filling. I will visit O-kayasan another time.

While shopping, I visited "Toucho" on the 7th floor of Namba Takashimaya for the first time. Following my visit to Kyoto Takashimaya last month, this was my second visit to Toucho. The atmosphere inside the restaurant is really nice. The seating area I was directed to was not the best, but it was not a big issue. I ordered almost the same menu as last time. The difference was that I ordered a single set instead of multiple items. The dishes I ordered were the "Gomoku Ankake Kenyaki Soba" for 1,380 yen, "Toucho Gomoku Kayu" for 1,150 yen, and the "Ebi Wonton Hong Kong Noodles with Mango Pudding Set" for 1,630 yen. The taste was basically the same as the Toucho in Kyoto, but it felt a bit colder. I personally prefer the warmth I felt after eating in Kyoto, so I would recommend that one... even though it's far away. The taste is the same, but the warmth after eating is different. Also, I felt that the prices were higher here. Maybe because Kyoto people are more sensitive to money than Osaka people (that's just my feeling). The atmosphere is better here than in Kyoto, but in other aspects, I think Kyoto wins. Keep it up, Osaka Toucho! Thank you for the meal. I will visit again, as I am always satisfied with the taste.

This is one of the few restaurants operating in a bustling dining maison. I was lucky to get in as there is always a long line. The dishes were meticulously prepared, with a Hong Kong-style flavor that doesn't try to cater to Japanese tastes. I can't wait to travel abroad again soon. Thank you for the meal.

The nearest station is Namba Station. Located in the restaurant district of Takashimaya, it is open despite the state of emergency. The operating hours are until 8pm. The dishes I had were 1) Cloud White Meat – thinly sliced Hong Kong-style steamed pork with an elegant sauce. The cucumber slices are cut thin and shaped like balls. The taste is not Sichuan-style, but rather Hong Kong-style. It is not spicy but has a subtle touch of sweetness. 2) Five-Ingredient Fried Rice Set – a dish that is very Osaka-like. The fried rice includes meat, shrimp, shiitake mushrooms, and other ingredients generously. There are no unpleasant elements and the saltiness is just right. Noteworthy is the soup, which has a rich scallop flavor and deep taste, making it very valuable on its own. The set also comes with two dim sum items: shrimp shumai and gyoza, both delicious. The highlight is the dessert, Tapioca Milk. The upper levels of Takashimaya are a hidden gem even during the pandemic. It is relatively expensive, so there are not many people, and there are many delicious restaurants concentrated there.

I had lunch at the Hong Kong dessert restaurant "Tong Chao" in the Osaka Takashimaya Namba Dining Maison 7th floor. I was planning to order the usual "Tong Chao Gomoku Porridge Set" for lunch, but for some reason, I suddenly changed my mind. Maybe I wanted to try something different for a change, it's a mystery even to myself... (;´д｀) Oh no... The restaurant was empty, but gradually more customers started to come in. However, it didn't get as crowded as it used to be in the past. While waiting for my food and sipping on Oolong tea, I suddenly... I ordered the Sanratan Hong Kong Noodle Set for 1,320 yen, which came with two dim sum (chicken siu mai, steamed shrimp dumplings), and a choice of dessert (mango almond jelly, tapioca coconut milk, or lychee, choose one). The Sanratan noodles looked delicious...ヽ(^。^)ノ The noodles were thin noodles by default, but you could change them to flat noodles. The thick soup coated the noodles well, but the soup was a bit heavy and hard to lift. I managed to lift it up and took a commemorative photo. I slurped the noodles and immediately tasted the soup and ingredients. The thick soup had a gentle flavor with subtle umami and acidity. The different crunchy textures of bamboo shoots and wood ear mushrooms were really good. The fluffy egg was excellent. Personally, I wished there was a bit more spiciness from the chili oil. The tangy and spicy Sanratan noodles were perfect for the hot summer. I started with the two dim sum dishes (chicken siu mai, steamed shrimp dumplings). First, I tried the steamed shrimp dumplings. The chewy skin was filled with plump shrimp. However... maybe because they weren't freshly steamed, they weren't very hot! I think it's important for them to be hot no matter what. Chicken siu mai The skin had a greenish color, maybe because it had spinach in it? I couldn't really taste the spinach, maybe because of my poor palate...＿|‾|〇 Inside was minced chicken meat. It also had chicken cartilage, giving a crispy texture. For dessert, I had the mango almond jelly. The mango sauce was delicious, but the almond jelly was ordinary. Therefore, it was a neutral experience. Overall, I feel like the food is not as tasty as it used to be. I'm not sure if the restaurant's quality has declined or if my taste buds have changed...(-_-;) I also had a taste of the Chinese porridge, but it wasn't very hot, which was very disappointing. It used to be their recommended dish, so I wonder what went wrong. In the past, there used to be long lines of older ladies outside the shop, but what happened to that? Is it because of the pandemic? Or something else...? I feel like I caught a glimpse of the rise and fall of a restaurant. (⸝⸝•ᴗ•⸝⸝) Thank you for the meal. Delicious Food Gourmet Diary http://takoyakikun1.blog123.fc2.com/