In November 2022, I finally had the opportunity to visit Honkotsuki for an OMAKASE course. It was a rare visit to Hozoji Yokocho. I made a reservation for 6:00 PM, sat at the counter, ordered sake, and started the course. Here is what I had: - Fragrant roasted green tea - Appetizer: Ise lobster and pickled vegetables tied with ginkgo leaves in a square ceramic box - Tangy black sesame mochi - Soup: Crab and shimeji mushrooms in a Meiji-era lacquerware bowl - Sashimi: Sea bream from Akashi and sea urchin marinated in kelp, served beautifully - Kawahagi liver with green onion - Hassun: Assorted seasonal dishes in a lacquered wooden box - Grilled Wakayama kue with grated daikon and pickled persimmon - Lake Biwa eel and ginkgo nut wrapped in magnolia leaf, using miso from Nagasaki - Handmade soba noodles with wild mushrooms and grated radish - Fried sea potato from Tomitabayashi - Rice dish: Clay pot rice with mackerel and sesame soy sauce, served with pickles - Ochazuke with clay pot rice topped with tangy black sesame - Dessert: Persimmon, La France pear, pomegranate, and cider jelly - Chestnut and millet porridge - Light green tea Each dish was presented beautifully in exquisite tableware, showcasing a pure Japanese dining experience with a focus on local ingredients and culture. While I may not be able to discuss the dishes in depth due to my lack of knowledge, the experience of enjoying such high-quality Japanese cuisine was truly inspiring. The soup, sashimi, and Lake Biwa eel were particularly memorable, but the tangy black sesame mochi and handmade soba were also exceptional. The chef engaged in conversation and made the dining experience even more enjoyable. While it may not be easy to visit this restaurant independently, I hope to return with more knowledge next time. Thank you for the wonderful meal.

A truly exceptional restaurant that truly showcases the treasures of Japan. You cannot talk about the finest Japanese cuisine without visiting this place. The taste of the white amadai and shirazui here is just... so amazing. The way they prepare the amadai is beyond words, not just boiled or grilled, it's a whole different level of cooking. The uni from Yoshiura that we had that day was truly unforgettable. It had a wonderful aroma, almost like the scent of flowers. I was truly impressed. The greeting from Jyabara Mizumotozuki, the exquisite coating of kuzu on the amadai, the delicious grilled ayu from Takatsugawa, the corn and shirasae shrimp soup, the ama tegarei sashimi with red uni from Awaji, the mackerel with leeks and spicy daikon, the eight-inch dried batako on sweet potato leaves, the grilled suppon turtle, the charcoal-grilled white kanpachi, the fried hirousu mushrooms, the sesame tofu, the rice with ikura and harasu, the shine muscat and pear dessert, and the chestnut sweet potato paste.

Thanks to a friend's connection, I was able to go to this restaurant. It was truly a blissful time. We had a menu with plenty of conger eel in a private room on the second floor. The dishes were enjoyable, with each one having a different color, which also changed the overall impression of the meal. The dessert was a peach and Mitsuya Cider jelly, a divine combination. Overall, the experience was meticulous and delicate.

It was truly wonderful... I was moved, thrilled, and grateful. Thank you always. The menu included a dish with Jyabara water turtle soup stock, winter melon, ginger, Kumamoto's new ginkgo nuts, steamed rice with young ginger, pickled plum, abalone sashimi, and simmered abalone core. The eight-course meal also featured deep-fried corn in a physalis, raw jellyfish, hairy crab, grilled red-fleshed soft-shelled turtle, grilled conger eel, simmered abalone, and rice porridge with iriko miso. The dessert was a matcha shaved ice with bracken starch and white beans, a rare treat only available in August during the Obon holiday. The restaurant only opens for business on the 15th of August, making it a special and exclusive menu.

I was invited to "Honkotsuki," a restaurant located about a 6-minute walk from Namba Station on the Osaka Metro. Tonight, I enjoyed a delicious and delightful dinner with a cool touch in the dishes. Here is today's menu: Jabara soda mix, Kajinoha Tsurubin Hamo Somen with Awaji sea urchin and agar, Steamed rice with abalone (from Tokushima) in sake, Hamo with okra, kudzu dumpling, plum, grated yuzu, and mozuku, Korean hamo with plum, salt, soy sauce, wasabi, cucumber flower, hamo swim bladder, liver, and luffa, Ako with grated radish, green onion, scallion, and shiso flowers, Tempura of Oihime bamboo shoot, sasatama corn, octopus, saké lees, kuruma shrimp, yellowtail with sesame vinegar, ayu salt-grilled with tade vinegar, Ishikage clam with Fushimi red pepper, wood ear mushroom with Habikino fig and tofu, white taro stem with Houbaku crab (from Funakawa Bay), pickles (water eggplant with mustard, cucumber, pickled daikon with bonito flakes), eel kabayaki with whole peppercorns, white rice, Calpis sherbet with peach, Mitsuya Cider jelly, Hassaku citrus, white bean water yokan with rock pear, and matcha. I only wrote down what I could hear, so there may be some omissions. I enjoyed the meal very much while listening to Anami-san's explanations. This is a restaurant I would like to visit again.

I am traveling around the country in search of truly delicious food. I love everything from high-end to casual cuisine. [Area] Namba area, Osaka City, Osaka Prefecture [Genre] Japanese cuisine [Awards] Tabelog Silver Award 2023, Tabelog Japanese Cuisine West Top 100 2023 [Number of visits] First visit [Crowdedness] Reservation required [Comment] Visited Honkotsuki, the top-ranked restaurant in Osaka on Tabelog. I've always wanted to go there and finally made it. The flavors were elegant and very delicious. Thank you for the wonderful meal.

The ultimate Japanese cuisine at its finest. The destination of perfection. The more you know, the more you appreciate. A restaurant where you won't get tired of in a few months, but rather be amazed every month for 4-5 years. The answer lies here. Jun-sai in Hyogo Prefecture, Mita. Featuring delicacies such as Oma sea urchin, hamo somen awabi rice steamed with kudzu, Noto ishimozuku soup, hamo sashimi, perfectly prepared dishes like Ako summer fish, and the eight-course meal including deep-fried corn, octopus with sake, live abalone, kaiya kamaboko, shrimp yolk sushi, scallop salt sea urchin, sesame dressing with rock mushrooms and jellyfish. Grilled Lake Biwa ayu bird shell, white sesame with kikurage, fig white potato stalk, Yoshino kudzu, ginger, Moegi Bay hairy crab, eel kabayaki, pickled rice tea, peach from Arakawa, Mitsuya cider, Calpis, Haskap, white bean yokan, rock pear matcha.

Mr. Anami's bonito bone cutting is truly on the level of a national treasure. The way he cuts and the presentation are beautiful, but the texture when eaten is outstanding. You don't feel the presence of bones at all. Once you taste this, it's hard to get excited about bonito from anywhere else. I wonder how long I can continue to enjoy this wonderful dish... I savor each meal. Waka Bay, Jyabara soda mixed with water, Mizuki kan azuki, Yura sea urchin with abalone and mochi rice wrapped in bamboo leaves, New lotus root and Mikawa Bay hairy crab shinjo in a soup bowl, Himo grilled bonito skin only charred and chilled, the essence of bone cutting, Pickled turnip with spicy daikon, Yachigushi - Eight assorted dishes: rolled omelette, pickled vegetables, octopus, shrimp, salmon, cucumber, salted yellowtail, bamboo shoot, Grilled ayu fish, Maizuru clam, Noto mozuku, Handmade soba noodles, Steamed sea urchin, Pickled eggplant and cucumber, Shredded dried fish, Miyazaki mango, Jellied Mitsuya Cider, Birch sap jellied after staring at it 40 times, Iwanashi white beans.

I visited Honkutsuki-san for the first time in 3 months! I visit her every season! This month, in June, I enjoyed the cuisine for Minazuki (Ice Month)! The dishes were served on Minazuki-themed utensils and plates, making it visually appealing and delicious. The restaurant has won The Tabelog Award 2023 Silver and was selected as one of the top 100 Japanese cuisine restaurants in 2023. At the time of my visit, the restaurant had a rating of 4.54 on Tabelog. Here is what I had: - Jabara soda - Minazuki uirou - Abalone and rice cake wrapped in bamboo leaves - Higan sake - New lotus root with crab and junmai soup - Grilled ice room eel with liver and fuki - Whale sashimi with cucumber and daikon radish - Various seasonal dishes - Grilled ayu fish - Noto bird clam hot pot from Maizuru - Handmade soba noodles with eggplant and steamed sea urchin - Rice in clay pot with pickles and small fish - Melon - Miyazaki mango with Mitsuya Cider jelly - White birch sap agar with Tanba white beans. It's always enlightening to listen to Honkutsuki-san's stories while enjoying the food. Looking forward to the next visit in September! If you could 'like,' 'follow,' 'save the restaurant,' or leave a comment, it would be greatly appreciated and will motivate me for future visits! Thank you!

I spent 5,211 yen this time for a private dining experience. I always feel more relaxed in a private room at this restaurant. Every time I come here, I am amazed by the wonderful ideas and skills of the chef, who is in such a prestigious position. It is clear that he is respected by chefs all over the country.

The general was in a particularly good mood and talked a lot, which I think was because I was with someone who understood him well. The true value of Honkutsuki can be fully appreciated at the counter. There is no other place that can match the unique atmosphere and excellence of Japanese cuisine here. The key to making the chumaki sushi is to roll it carefully at equal intervals. The combination of hanasansho and saezuri is truly delicious. The whale served here sets the standard, making it hard to enjoy it elsewhere, but I highly recommend trying it at least once. Thank you for the meal. The menu included: Jabara juice, Hōkawa crab from Funka Bay with warabi sauce, helmet dish from Raku-ya, sea bream marinated in kelp, chumaki sushi, lily and jellyfish, ai name with yomogi tofu, truffle soup, amate garei, uni from Awaji, trigai from Maizuru, assorted dishes, grilled ayu with sansho and hanasansho, mountain vegetables with itadori, shiraga, katsuobushi, rice with sesame, tea rice with cherries, Calpis, Mitsuya cider, iris hot spring, fresh edamame, wheat gluten, honey made only with wasanbon.

This is truly a wonderful restaurant. They serve dishes like hair crab with bracken sauce, warabi with lily and wood ear mushrooms, tilefish with mugwort tofu, flathead flounder with sea urchin, and a variety of other delicious items. Finally managed to capture some memorable images.

This restaurant in Osaka, Namba, Hokogetsu, is a power spot. It has two Michelin stars and is known for its exquisite Japanese cuisine and beautiful tableware. It is very difficult to make a reservation here, so new bookings are not available. The restaurant is highly sought after and popular among food enthusiasts. If you love fine dining and appreciate good sake, this is the place for you. #OsakaGourmet #OsakaDinner #JapaneseCuisine #Tableware #MichelinStar #ReservationDifficult #Foodies #SakeLovers

This is a photography prohibited restaurant. The food was amazing. It conveys Japan's old traditional culture. This time, the theme was May, and the dishes, ingredients, and tableware were like a story, which was fun. It's a shame we couldn't take photos, but the food was served at the best timing. Thank you for the meal.

Visited the restaurant I wanted to go to the most for Kansai-style Japanese cuisine. This time, we reserved a private room for a large group. We enjoyed the lingering taste of bamboo shoots and the fresh taste of young ayu fish from spring to early summer. Starting with the perfectly seasoned simmered dish, followed by wood sorrel tofu, and a comforting soup dish that truly captures the essence of Japanese cuisine. The soup, in particular, had a delicate aroma of dashi that was irresistible. The main dish was grilled bamboo shoots from Kaizuka, which paired perfectly with wood sorrel. The young ayu fish was fried to perfection. Despite being so small, the fish had a firm texture and paired wonderfully with sake. We thoroughly enjoyed the essence of Kansai-style Japanese cuisine. Thank you for the wonderful meal.

Thank you for viewing. I would be grateful if you could give me your "likes," "follows," and "save the store." I revisited "Honkotsuki," a Tabelog Award 2023 Silver winning restaurant and one of the top 100 restaurants. It is always a pleasure to visit this restaurant. Especially during this season, I get excited about bamboo shoots. Here are the dishes I had on this day: - "Sakura hot water" - "One-inch bean simmered flower" with one-inch beans and its powder sprinkled on top - "Tofu with fuki miso and tara" with miso sauce and finely chopped fuki on top - "Konoko, scallop and conger eel soup with bamboo shoots, mountain warabi mochi, hamaboufu, tree buds, udo, and cherry blossom petals" - "Akashi sea bream and Awaji yura murasakiuni with wasabi, salt, vinegar, and green onion salted kouji, soy sauce" - "Blackthroat seaperch with spicy radish, colored paper onion" with the skin slightly grilled - "Garlic, whitefish overnight dried with cherry blossom leaves, katakuri flower sesame dressing and fried rice" - "Mirugai sake-stealing, salt sea urchin in shrimp, sayori egg sushi" - "Squid thread making with squid ink" - "Kizue bamboo shoot grilled with tree buds" grilled bamboo shoot covered with bamboo shoot skin - "Fried young ayu and koshiabura from Lake Biwa with tade vinegar and salt" - "Fried young ayu and tade vegetables from Lake Biwa with tade vinegar and salt" - "Kosha ninjin (mountain ginseng) and urui mustard miso dressing" - "Clam and Mishima doku-act steamed egg with nanohana sauce" - "Bamboo shoot rice" - "Pickles" - "Red miso soup" - "Female bee strawberry (strawberry from Kyoto Kameoka), Calpis sherbet and cider jelly" - "Moonlight lily root sweet potato" sweet potato made from Hokkaido moonlight lily root, with white azuki beans from Tanba inside - "Matcha" I had a very enjoyable time. I would love to visit again. Thank you for the meal.

The owner of the top-notch restaurant exudes a certain elegance that sets them apart. Their demeanor, manner of speaking, and overall presence exude a sense of refinement. Upon my first visit to this establishment, I arrived 15 minutes before opening time. The apprentice chefs were already bustling behind the counter, preparing the dishes with precision. As a lover of fine tableware, I found myself admiring the dishes being used. After finishing the second course of Hanami Dengaku, the owner, Mr. Anami, approached me with a smile and explained that the rectangular dish I was eyeing was made by Yoshimukai, exclusively used for this dish. He then shared the ranking of elements in the dish, with the bamboo skewers being the highlight. The meal continued with dishes like Sakura Hot Water, Simmered Edamame with Silk Worms, and Hanami Dengaku. Each dish was presented in exquisite tableware, with the highlight being a lacquered bowl with delicate cherry blossom motifs. The sashimi course was served on a plate depicting a cherry blossom raft, a design commissioned by Hideyoshi for his wife, Nene. The meal concluded with a strawberry parfait served in a stunning lacquered box and paired with white wine. The owner, at 74 years old, expressed his passion for collecting tableware and his desire to preserve this cultural tradition for future generations. The restaurant was adorned with beautiful flower arrangements, and I left with a deep appreciation for the experience.

This is a return visit. Lately, I have found fewer places that I want to revisit, but I genuinely feel that I want to come back here regularly. Not only is the taste of the food exceptional, but the attention to detail in the ingredients and the excellent customer service leave me completely satisfied. I truly want to visit regularly as long as I can. Thank you for the wonderful meal!

I dare say that my favorite dish at Honkotsuki is the bamboo shoots. They are sourced from Osaka Kaizuka, produced by Kinzansan Iwagorou without the use of pesticides or chemical fertilizers, using top-quality organic fertilizers such as bonito, kombu, crab, and bamboo powder. Honkotsuki specifically selects the highest quality bamboo shoots. They are then prepared with the best processing and charcoal grilling. When you take a bite, you are overwhelmed by the richness and umami to the point where you might question if you are actually eating bamboo shoots. Creamy? This is bamboo shoots, right? Your brain will be puzzled. While I am not particularly fond of bamboo shoots, I have become quite discerning about them after experiencing them at Honkotsuki. Other dishes include cherry blossom tea, boiled soramame beans, hanami dango, fuki no tou miso, natural scallops, sashimi of red snapper from Akashi, sea urchin from Awaji, blackthroat seaperch from Nagasaki, spicy daikon radish, and a variety of other dishes showcasing the best ingredients from different regions.

#Photos of dishes are not allowed at this restaurant #Not Honkotsuki but Honkogestu #Finally experienced the pinnacle of Japanese cuisine #Dishes and utensils change monthly #Anami-sama teaches the essence of Japanese cuisine #I love simmered dishes, and the simmered beans were the best I've ever had, both in taste and appearance #The salted onion, koji, oil, and vinegar for sashimi were so delicious, I wanted to drink it #The bamboo shoots were harvested in the morning by an old man in Kaizuka #The leaves resemble carrot leaves, so they are called Koshakuninjin and Urui #I love the soup bowl, it was truly impressive #Tasted the essence of Japanese cuisine with the sea cucumber intestines #The harmony between the broth and the soup stock was outstanding #Finished with a water dessert of Mitsuya Cider jelly and Calpis ice cream, I love this kind of thing #Feels like Osaka #Not just Japanese food, but Japanese cuisine #Creates an extraordinary atmosphere #There is a dress code to show that they want diners to take it seriously #My friend apparently went in shorts and a Balenciaga T-shirt #The strongest #Long note #Who's gonna read this?

I was able to miraculously visit a perfect Japanese restaurant with flawless dishes and tableware. As someone still inexperienced in the world of food, it was a very educational 3 hours for me from various perspectives. This is a restaurant that I want to cherish. The price was 49,000 yen. The meal was incredibly delicious. Thank you for the feast.