I went to Shiki oriori for the first time! The atmosphere with the owner and female staff was great, the food was delicious, and the sake was so good that I ended up drinking too much! The female staff also enjoyed drinking and we had a great time chatting and spending a wonderful time together! I will definitely go back!

Enjoying delicious food at my usual hideaway! Started with a cod milt tempura, followed by a sashimi platter with yellowtail, bonito, flounder, and more. Also had fried oysters, potato salad, and other dishes that showcased the beauty of seasonal ingredients. The skillful design that brings out the best in each ingredient is truly impressive and moving!

The usual blissful autumn delicacies. Exquisite dishes crafted with impeccable techniques, boasting rich aromas. It makes you grateful to be alive. Appetizer (Steamed sweetfish with kelp) Sashimi (Bluefin tuna, flathead, button shrimp) Grilled dish (Miso-marinated autumn Spanish mackerel) Steamed dish in a small pot

Always delicious!! The appetizer (creative skewered cutlets, muscat grapes and conger eel, I forgot) Assorted sashimi (bluefin tuna, bonito, greater amberjack, conger eel tempura, grilled flathead) Potato salad, cheese croquette, mushroom and conger eel fried dish. Very satisfied!!

Oh, happiness! I thoroughly enjoyed the usual delicious meal. First, I had beer nuts and kabocha squash pureed soup (the kabocha squash was nothing special, but each component was prepared with care, resulting in outstanding deliciousness! I even drank up all the vinegar!) Then, I had deep-fried conger eel and water eggplant (the fluffy conger eel paired well with the oil, and the water eggplant was tender and delicious). Lastly, I had matsutake mushroom tempura (the finely crafted sudachi garnish was a nice touch, but the lightly fried matsutake mushroom with its concentrated sweetness and aroma was the best!)

Bamboo shoots as the theme, two kinds of skewered deep-fried chicken and fresh scallop sashimi, delicate flavors with a hint of sweetness! The scallop shell is thin and fragile but holds a gem buried in the mud. Truly beautiful. Deep-fried Toyama squid, squeezed with only sudachi, and enjoyed without any additional condiments. Lotus root and eel bun, with minced eel inside grated lotus root, served with plenty of dashi broth.

After a long time, I relaxed at a hidden gem. Blissful... Assorted appetizers (fried mackerel, sashimi for one person, fried oysters in Tosa style, grilled young chicken in miso marinade). Surrounded by the usual delicious dishes, I enjoyed a leisurely and happy time. This is my way of having fun and taking a break in Osaka.

Cooking is an art that consists of two essential elements: a discerning eye for selecting ingredients and a creative approach to composing flavors! Appetizer (pumpkin and squid croquette with crab and persimmon mousse), Fried oysters from Uramura, Mie Prefecture (with salt and Awaji onion tartar sauce), Black wagyu beef marinated in Saikyo miso (served with wasabi and yuzu pepper).

Delicious equals happiness! Autumn pike conger and matsutake mushroom tempura with Japanese-style dashi sauce, salmon cream croquette topped with ikura, tempura skewers as an appetizer, grilled nine-section scallion and scallop with tuna sashimi. Sashimi platter with heavenly body, medium fatty tuna, fatty tuna, and tuna skin, steamed in a bottle. Enjoy the long autumn nights with plenty of matsutake mushrooms and autumn pike conger.

Yesterday's dinner at the usual place. Ah, happiness! "Summer vegetable cold steamed rice bowl" with a refreshing dashi broth with a hint of acidity, containing water shield, corn, and edamame. "Boiled conger eel (special plum and wasabi sauce)" with a mild plum sauce with a hint of wasabi aroma. "Salt-roasted edamame" was a new experience, with a concentrated flavor and an enjoyable texture change. "Eggplant dengaku" was deep-fried and then baked with a red miso-based sauce, a rich and satisfying dish. "Potato salad" with a gentle texture made with only potatoes and onions, accompanied by refreshing lemon-flavored sweet potatoes.

Ah, happiness! Starting with beer. Cucumber and octopus vinegar dish (so delicious that I want to drink it all up!) Natural rock oysters (squeezed with plenty of lemon) Cheese and eel chawanmushi (the melting cheese, crispy eel, and the rich layers of umami from the Japanese broth are irresistible) Blended whiskey from Kagoshima Prefecture Young corn tempura (the crispy texture of young corn, the hint of early summer freshness in the aroma, and the satisfying crunch) Enjoyed with salt made from seawater from Kagoshima, with a soft rounded saltiness.

After a long time, I visited my usual hidden spot in Osaka. Every time I come here, the results exceed my expectations and leave me satisfied! The grated spring cabbage dish is outstanding, with the aroma of cabbage overflowing in my mouth. The fried firefly squid tastes different from its raw form, with the moisture removed and the flavor becoming richer. Delicious. The Japanese-style pickles, made with cauliflower and celery marinated in Tosazu vinegar, topped with bonito flakes and sesame, add a flavorful touch. The steamed pork and seasonal vegetable mix fry is also delightful, with rapeseed blossoms, asparagus, and new potatoes lightly fried and wrapped in tender steamed pork, all complemented by a rich bonito broth mix that doesn't disappoint.

Kappo dining experience. Relaxing time at the counter chatting with the owner. Delicious! Appetizer (red snapper and fresh seaweed) Assorted sashimi (yellowtail, seared barracuda, red snapper, striped jack) Dry sake (early spring) Oyster fry (salted) Firefly squid and rapeseed flower salad Dry sake (Manrei) Foie gras chawanmushi Steamed kumquat

Today, as a reward to myself, I enjoyed delicious Japanese cuisine at a new hidden gem. I had steamed sea bream with turnip, a dish of Kyoto leek and scallop mixed with miso, oyster fry, and rolled sushi from Kishu. The oyster fry, made with carefully selected oysters from Uramura, Mie Prefecture, was exceptional. The flavor was richly concentrated, expertly fried to a crisp, and surprisingly delicious when eaten with rock salt. I was extremely satisfied.

I randomly stumbled upon a new hidden gem of a restaurant and had some very elegant creative Japanese cuisine. It was delicious! I had dishes like taro and green onion steamed with abalone, avocado and cheese tempura, deep-fried smelt, tender simmered beef tongue with autumn eggplant, potato salad, and a Kishu roll (plum and shiso flavored rolled omelet).

I had the dishes shown in the photo tonight, and they were all delicious!! Ah, so happy!!

The deliciousness did not disappoint! It was so tasty!!

The appetizer changed to deep-fried conger eel with vinegar miso and special plum sauce. It came with big rock oysters, corn, and deep-fried new ginger.

Red snapper with spring vegetables sauce, topped with LED-grown New Fruit Tomato "Satsuma Amaterasu" from Kagoshima, Okinawan thick mozuku seaweed, seared mackerel sushi, and tempura of cod milt.

But there's always a new discovery... Ah, happiness! Creative tempura appetizer. Flounder fry with summer vegetable sauce and pancetta topped with peach jam. Uzaku-style marinated chicken sashimi with sake-steamed summer vegetables in a sauce.