[November 2022 Private Party♪] I received an invitation to this private party from a prominent figure in the Tabelog community who always treats me well♪ The restaurant is a traditional Japanese cuisine establishment that doesn't allow photos, but the deliciousness is guaranteed, so I quickly confirmed my attendance. After finishing my routine bread activities, I arrived at the restaurant a few minutes early, but surprisingly became the last guest to enter, feeling flustered as I greeted everyone and enjoyed the second time experiencing Chef Yonemasa's kaiseki course. [November 2022 Chef's Course (20,000 yen/person)] - Kikuna and tofu marinated in kombu from Takamine, Kyoto - Grilled mochi with chestnut and dried persimmon filling - Takamine white cabbage wrap with skin-peeled and liver-peeled duck from Egigashima - Turnip soup with yuzu and young turnip sprouts - Sashimi of Akashi sea bream and Nagasaki swordtip squid with vinegar, soy sauce, and salt water, served with chrysanthemum and vinegar - Low-temperature cooked cloud ear mushroom from Hokkaido - Smoked mackerel from Akashi with cress on top - Steamed Seko crab from Tsuiyama, with each part steamed and the soft roe slightly rare, impressing with its intricate preparation - Kumamoto softshell turtle hot pot - Steamed rice - Ikura and shirasu with real mountain pepper - Seko crab shell-grilled miso soup - Pickles (Iburigakko, cucumber, kelp) - Satsuma mandarin sherbet with mandarin fruit and grilled mandarin peel jelly - Nonsense chestnut sweet from Nose - Matcha tea Total bill: 28,000 yen/person Location: It's located northwest of Umeda, with a large station and a redevelopment area surrounding it, so taking a taxi from Shin-Osaka is the best option for those with money, about 5 km from Shin-Osaka Station and just over 1 km from Umeda.

On this day, I visited Fukushima. I was able to revisit this place, which is difficult to reserve, thanks to a special connection (*´ω｀*). I arrived at the restaurant at 5:30 PM. The restaurant is about a 10-minute walk from Fukushima Station, and I walked from Osaka Station, so it took me about 15 minutes. It is a traditional Japanese building along Naniwa Street. Inside the restaurant, there are only 8 counter seats. Dinner starts at 5:30 PM. I started with a bottle of beer (Heartland). The ingredients for the day were conger eel, sweetfish, eel, and akou fish. The dishes brought out the full flavor of the ingredients, making me feel grateful to be Japanese. I enjoyed all the dishes while sipping on sake in between. I am grateful to the person who connected me to this place. Thank you for the delicious meal. <August Menu> Price: 21,000 yen (excluding tax) - Kudzu tofu with sea urchin - Okowa rice with eel - Eggplant and steamed abalone soup - Grilled conger eel with yam - Sashimi - Sweetfish tempura - Fig with ginger - Akou fish with eggplant and winter melon - Rice cooked in a pot - Dessert: Peach and peach ice cream - Tea sweets: Mizuyokan <Drinks> - Bottle beer: Heartland - Sake: Souno Homare Junmai and Yamakawa Mitsuo 2023 Aki

The use of various ingredients is exquisite. I have been visiting almost every month since the opening, and I never get tired of it. The satisfaction level is high. They use very expensive fish, which are delicious. It's hard to find a place that serves fish of this quality. The couple who run the restaurant are sincere and humble. They make you feel full of joy and contentment after the meal.

I visited this restaurant in Nagoya's Tsuchimachi area, recommended for its delicious food. Every dish had a gentle flavor, and I thought I could eat here every day without feeling bloated. The hamo hot pot was a dish I tried for the first time and I really liked it. Thank you for the meal.

A 5-minute walk from Osaka-Fukushima Station to "Yonemase". <Today's Menu> Kajinoha Sesame Tofu (Kikaijima). Conger Sushi (Awaji Island). Donko Shiitake Mushroom (Noto). Akou Kudzu Tataki (Akashi) Kudzu Somen White Green Onion Umeboshi. Ise Ebi (Kochi) Tsubugai (Akashik) Wasabi Ise Ebi Miso Tsubugai Liver Soy Sauce. Red Uni (Yura) White Potato Stem (Owari) Saltwater Wasabi Yuzu Peel. Grilled Ayu Fish (Takatsugawa) Water Miso Tade Vinegar Bone Senbei. Kamo Eggplant Teriyaki Miso Tataki Round Okra Cornstarch Jelly Tomato Moro Beans Sesame Dressing. Conger Hot Pot Conger Conger Eggs Floating Bag Onion Mitsuba. White Rice Pickles Water Eggplant Japanese Mustard Iburi Gakko. Today's gentle flavors... very delicious, I would like to come back to this restaurant again.

This month's meal at Koremasa featured dishes such as sesame tofu with conger eel sushi, donko shiitake mushroom with oilfish and kudzu noodles in broth, lobster and turban shell from Takatsugawa, a dish with water corn, tomato, duck, and eggplant, maru okra, Moroccan green beans, and onion soup, conger eel shabu-shabu with conger eel eggs, uki bukuro, and shirako, grilled eel with peach and plum, and kudzu steamed bun. As always, they gathered ingredients from all over the country and served them deliciously. Looking forward to the next visit!

Located about a 15-minute walk from JR Osaka Station, passing through the famous Umeda Sky Building with its 40-story rooftop garden observatory, is "Yonemashi." This highly popular Japanese cuisine restaurant in Osaka is known for being fully booked for reservations until the end of the year. The owner, Tomoya Yonemashi, honed his skills at "Honkotsuki" before opening "Yonemashi" in 2016. This was my first visit, and I was not only impressed by the delicious food but also captivated by the charm of "Yonemashi" and the warmth of Mr. Yonemashi and the female owner. I could understand the feelings of the regular customers who frequent this restaurant. [June Menu at Yonemashi] - Simmered green plums with pickled turnips (from Akita) - Grilled vegetables from Takamine, Kyoto, with miso dipping sauce - Kudzu starch strips and egg tofu in natural snapping turtle broth - Sashimi: Amate karei liver (from Hyogo) and swordtip squid (from Nagasaki) - Octopus from Akashi with summer melon - Comparison tasting of natural ayu fish from Takatsugawa, Shimane, and Lake Biwa - Deep-fried snapping turtle from Sasagase River, Okayama - Steamed abalone and grilled eggplant from Takamine, Kyoto - Rice: Grilled and simmered eel rice with eel broth, eel rice tea - Dessert: Konatsu from Kochi and cider jelly, authentic bracken rice cake - Matcha - Drinks: Draft beer, sake from Miyagi and Tochigi The dishes for June, themed around the summer purification ritual, were nourishing and invigorating. I look forward to visiting again for the winter menu. Thank you for the wonderful meal.

I visited the Japanese restaurant Yonezoe in Fukushima, Osaka. I had been wanting to visit for a while and finally made a reservation. Here is what I had: - Edamame and agar jelly - Needlefish sushi roll - Kasugodai fish and steamed somen noodles - Sashimi of oillfish and young sea bream - Turban shell and seaweed - Akoudai fish and spring onion - Cold green tea - Tempura of mountain vegetables and cold soba noodles - Snow crab and winter melon hot pot - White rice, pickles, real sansho pepper, wild vegetable miso soup - Melon ice cream, melon juice, plum peach - Wheat gluten steamed bun Each dish was carefully prepared and had a comforting taste. I could feel the sincerity and delicacy of the head chef in each bite. The service was polite, and the explanations of the dishes were thorough. The hospitality was wonderful. There were many regular customers, which made me realize how beloved this restaurant is. It reminded me how much I enjoy traditional Japanese cuisine. I look forward to visiting again in a different season. Thank you for the delicious meal.

Osaka's "Kome Masu" has been a long-time companion since its opening, although I haven't reviewed it for a while. This time, even though it was towards the end of the mountain vegetable season, there were still plenty of spring dishes to be enjoyed, and I was very impressed. Here is a rare review from me after a long time. As always, no photos except for the ingredients. Despite being a difficult-to-reserve restaurant, they have been offering courses ranging from just over 10,000 yen to around 20,000 yen. Within their limited cost margins, they have mastered the skills of Japanese cuisine. Each dish prepared by the head chef is served with a delicate passion, creating a very refined Japanese cuisine with great care. Here are the dishes I had this time: - Uzui endo beans agar with jun-sai (rice plant) from Takamine, Kyoto, served with a hint of yuzu. The agar had a smooth texture, retaining the spring-like flavor of the endo beans. The jun-sai from Akita, although a supporting role, was seasoned only with saltwater to complement the agar elegantly. - Sushi of horse mackerel from Awaji, sandwiched between cucumber and shiso leaves. The sushi rice had a subtle sweetness, allowing the flavor of the horse mackerel's oil to shine through. - A bowl of kasugodai fish with yuzu flowers, green beans, and somen noodles. The dashi was well-balanced, not overly strong, but with a distinct flavor. - Grilled aburame (flounder) with shiso flowers and leaves. The skin was nicely grilled, while the flesh was rare, achieving a perfect balance. - Grilled turban shell with liver sauce. The liver was well-cooked, while the flesh was rare, allowing for a delightful experience of the shellfish liver. - Akoudai fish aged for three days, seared at high temperature, served with new onions. - A palate cleanser of cold green tea from Chiran, Kagoshima. - Handmade soba noodles using buckwheat flour from Fukui, served with various mountain vegetables tempura. - Hot pot of hairy crab and winter melon. The crab shell was used to make a broth, which was then mixed with the crab meat and ginger. - Stir-fried real sansho pepper and nemagaritake (a type of mountain vegetable) with sesame oil, mixed with butterbur sprouts and plum miso. - Steamed white rice. - Melon ice cream served with Mitsuya Cider, accompanied by cherries. - Fumandju (a type of steamed bun) wrapped in bamboo leaves for a light finish. This time, I could really feel the skilled craftsmanship of the artisans. The head chef may seem like an ordinary person, but he has truly mastered Japanese cuisine. I experienced a spine-tingling Japanese meal. I will definitely come back. Until the day they tell me not to come (laughs).

This restaurant always offers a variety of seasonal ingredients to enjoy to the fullest. I had Akou, Aburame, Torikai Junsai, Koshiabura, and wild vegetable Tempura, and I was completely satisfied! The soba noodles were delicious too. Every time I come here, I feel calm and refreshed by the delicious food. Thank you for the meal!

Finally managed to make a reservation in Kyoto with two friends for lunch. It seems relatively easy to get a reservation for lunch. The two friends I invited haven't met in a long time. When we arrived at the restaurant, we were surprised to see the lush greenery of the maple leaves. I remember when I came for the pre-opening, I helped trim the maple leaves. A friend with a good sense casually mentioned this, and we were warmly welcomed by the owner and the hostess, along with the increased staff. The first thing that caught our eyes was the vivid seasonal flowers painted on the sliding door. When we asked who the artist was, we were told it was the daughter of the owner, a cute elementary school student with great artistic sense. The dishes were made with fresh seasonal ingredients from all over Japan. Unfortunately, I cannot upload photos of the beautiful dishes and the elegant tableware on social media. The dishes were exquisite, and the flavors were beyond what I could recreate at home. The meal consisted of various dishes such as steamed rice with sea bream, fried Atarime fish, simmered bamboo shoots, and more, each showcasing the best of each ingredient. We enjoyed some red wine with the meal. The meal ended with sea urchin rice, a refreshing sea grape miso soup, and a delightful dessert of citrus ice cream and sakura-colored rice cake. We left the restaurant feeling satisfied and content, already looking forward to the next visit. The meticulous preparation, the flavors of the ingredients, and the cozy ambiance made it a perfect dining experience. The price for the meal was reasonable at around 20,000 yen. I wonder when I can visit this place again. It's better to make a reservation early next time.

In March, I visited Mr. Yone and started with some hot sake because it was a bit cold. I enjoyed sweet sake in a clamshell, and had Yomogi tofu made with Yoshino kudzu, which felt like eating spring with its pleasant aroma. I really love it and want to eat it every spring! The season for delicious Mirugai and Fuki shells is here, with a refreshing and tangy mousse. The clam and mountain udo soup was a perfect match with the refreshing aroma and good texture of the mountain udo complementing the strong umami of the clams. The saltwater or soy sauce treatment of sea bream and squid was delicious. The seared bonito with Akamoku, Akita squeezed daikon, and higemaru was a perfect combination of flavors and textures. The grilled managatsuo was cooked to perfection. The combination of warabi, taranome, wakame, and koshiabura with walnuts and the half-cooked grilled bachiko was perfect for enjoying with sake. The simmered black rockfish and gamo bamboo shoots were both delicious, with the rockfish being tender and mild and the gamo bamboo shoots having a great aroma and texture. The meal included white rice, clam and ginger, seaweed, karasumi, napa cabbage, and wasabi flowers. For dessert, there was white yuzu and kumquat cider jelly, fern rice cake, and light tea. It was a delicate and refined meal that was full of flavor. I thoroughly enjoyed the arrival of spring. This is a restaurant I love and want to keep visiting. I left feeling satisfied and full. Thank you for the wonderful meal!

"The Tabelog Award 2023" Silver-winning restaurant is located a 5-7 minute walk from Fukushima Station on the JR Loop Line, two stops from Shin-Osaka Station, and one stop from Osaka Station, making it easily accessible from the Shinkansen. Mr. Kome, who has won Michelin stars and a Tabelog Silver award, quickly became famous among top restaurants. It has become increasingly difficult to make reservations each year, which is both sad and happy as a fan who has been visiting since its opening. The March menu is themed around the Peach Festival, with symbols of marital harmony such as clams and asari used to create an image of diamond-shaped rice cakes in peach, white, and green colors with mugwort, peach blossom sake, and butterbur sprouts. While photography is allowed, posting on social media is strictly prohibited. The "Chef's Choice Course" costs 15,000 yen and includes various dishes such as sweet sake without alcohol, mugwort tofu made with Yoshino kudzu and young mugwort sprouts, and a selection of seafood and vegetable dishes. The meal ends with tofu miso soup, a jelly made from white yuzu peel, and a warabi mochi dessert. I love the gentle and body-friendly cuisine, and this month's meal was delicious as always. Thank you for the feast. Thank you very much for reading until the end. Your support with "Follow," "Like," and "Save the restaurant" means a lot to me and encourages me. I appreciate your continued support. Please also check out my Instagram account: Mariko Fujisaki (@mariko_fujisaki) at https://www.instagram.com/mariko_fujisaki/

A friend couldn't make it, so I took their reservation at a restaurant located deep in Fukushima. It was a bit hard to get to. I heard that the chef trained at Honkotsuki, so I had high expectations. The restaurant had only 7 seats at the counter, and I'm not sure if they had private rooms. The atmosphere was really nice and quiet. The dishes were all elegant and delicious, although I was initially told it would cost around 15,000 yen, but now the course alone was 20,000 yen due to price increases. Honestly, there were no luxury ingredients and the portion size was not that big. It felt a bit overpriced. With service charge and drinks, it came to 25,000 yen. When I paid 30,000 yen, there was an issue with the change twice. I left feeling unsure. The taste was good, but overall, it didn't feel worth it. For 25,000 yen, there are many other places where you can eat until you're full. It was very disappointing.

Regularly visited restaurant... About a 5-minute walk from JR Fukushima Station. It's a shame that posting photos of the dishes is not allowed, but all the dishes were wonderfully delicious, highlighting the flavors of the ingredients. <Today's Menu> ⭐️ Simmered Daikon (Takamine) with Yuzu Miso (Kito) ⭐️ Steamed Turtle (Kumamoto) with Somen Noodles, Ginger, and Green Onions (Takamine) ⭐️ Kue (Maizuru) and Tuna (Aomori) with Soy Sauce, Grated Daikon (Takamine), Ponzu, and Wasabi ⭐️ Duck (Niigata) with Sand Liver, Thigh Meat, Breast Meat, Sichuan Pepper Sauce, and Green Onions (Takamine) ⭐️ Spicy Lotus Root (Saga) ⭐️ Bonito (Awaji Island) with Seri Leaves (Akita) ⭐️ Matsuba Crab (Shibayama) with Spinach (Takamine), Grilled Crab Meat and Crab Miso, Crab Soup, Pickled Vegetables, Daikon, Napa Cabbage, Kelp Salmon Roe (Akita), Chili Pepper and Sansho, Fuki Miso (Akita), Kasujiru (Yellowtail Scraps), White Rice, Rum Raisin Ice Cream (Murakami Town, Yamagata), Sweet Potato Manju (Kyotango), Green Tea, etc. * Only writing down what was heard, so there may be omissions. This is a restaurant where I would like to come back next year if I can get a reservation.

"Yonezoe"さん♫ Today is the day I have been looking forward to visit "Honkotsuki"さん's successor, "Yonezoe"さん. Thank you so much for organizing this! I walked a bit from Umeda towards Fukushima and found "Yonezoe"さん standing elegantly. It was a bit early, but most of the guests had already arrived when I entered the restaurant. Let's enjoy the fascinating world of Chef Yonezoe! For drinks, I'll leave it to the chef's choice. ⭐︎ Yamagata Yamacawa Mitsu'o 2022 Winter → Mitsu'oさん, nice choice! ○ Kyoto Takamine Kikuna, tofu with kombu → Starting with a calm appetizer. The beautiful taste of Kikuna from Takamine paired with the gentle flavor of tofu with kombu. I like this kind of start! ◎ Grilled mochi with chestnut and dried persimmon filling → A mochi grilled to perfection with chestnut and dried persimmon, paying homage to the fertility of boars. The gentle sweetness and crispy texture of the grilled mochi filled my mouth! ◎ Egaishima Hikawa skin and liver wrapped in Takamine cabbage → Skin and liver, the most delicious parts of Egaishima, wrapped in cabbage. Stylish and delicious! The richness of the liver and the texture of the cabbage blend beautifully. ⭐︎ Saga Nabeshima Junmai Ginjo Yamada Nishiki → A Yamada Nishiki from Nabeshima, a great choice! ○ Turnip soup with yuzu garnish and turnip sprouts → A simple yet elegant soup. The quality of the broth is superb! ○ Akashi sea bream and Nagasaki swordtip squid sashimi with vinegar-soaked chrysanthemum, served with soy sauce and salted vinegar with citrus → Beautifully prepared sea bream and swordtip squid. The chrysanthemum and salted vinegar with citrus added a nice touch. ◎ Hokkaido Uniko cooked at low temperature → Uniko cooked gently at low temperature. The slight warmth enhances the umami and creaminess. ⭐︎ Hyogo Takeizumi Hiyaroshi → A solid and good sake! ○ Akashi mackerel smoked with straw, topped with watercress → Mackerel smoked with straw, with a nice aroma... Delicious! ◎ Tsuiyama Seko crab steamed by parts → The best dish of the night! Seko crab, with each part steamed separately, including the rare and delicious innards. The freshness of the crab and the chef's careful preparation allowed me to enjoy the sweetness to the fullest. Delicious! ⭐︎ Okutanba Junmai Sake → A rich and good sake! ◎ Kumamoto softshell turtle hot pot → And the softshell turtle hot pot. A beautifully flavorful dish with careful preparation. Soothing! ○ Steamed rice ◎ Ikura & shiradon with real mountain pepper ◎ Seko crab shell roasted miso soup ○ Pickles (Iburigakko, cucumber, kelp) → A superb ending! I could have endless servings of ikura, shiradon, and Seko crab miso soup. ◎ Saga Mandarin orange sherbet with mandarin fruit and roasted mandarin peel jelly ○ Nose chestnut sweetened chestnut → Two desserts, and both of high quality. Especially, the roasted mandarin peel's smoky aroma? I was captivated by it. ○ Matcha tea And thus, the wonderful feast by Chef Yonezoe comes to an end. The handsome chef is very sincere, meticulous, and humble. His dishes, simple yet meticulously prepared, offer a beautiful taste. And the value for money is unbelievable! Personally, it's a bullseye for me. If possible, the season ==========="

Since visiting last summer, I was excited to return to Yonezoe-san's wonderful restaurant. Thank you so much for the precious seating invitation. Yonezoe-san does not allow photos to be taken. The menu for the day (provided by my companion) included: - Kikuna and tofu marinated in kombu from Takamine, Kyoto - Grilled mochi with chestnut and dried persimmon filling - Takamine skin peeling and skin peeling liver wrapped in Chinese cabbage from Egaishima - Turnip soup with yuzu and turnip sprouts - Sashimi of Akashi sea bream and Nagasaki swordtip squid with vinegar, chrysanthemum, soy sauce, salt, vinegar, and kumquat - Low-temperature cooked uni from Hokkaido - Smoked mackerel from Akashi with watercress - Steamed seko crab from Tsuiyama by body part - Bizen hot pot from Kumamoto - White rice - Ikura and grated daikon with real sansho pepper - Seko crab shell grilled miso soup - Pickles (smoked herring, cucumber, kelp) - Satsuma mandarin sherbet and jelly with mandarin fruit and roasted mandarin peel - Chestnut sweetened mashed sweet potatoes from Nose - Matcha grilled mochi, a request from the organizer. It was delicious! The dishes were all incredibly delicious. The white cabbage wrap with skin peeling was amazing. The rich flavor of the skin peeling liver was just to my liking. The low-temperature cooked uni was also impressively delicious. And steaming the seko crab by body part brought out the unique flavors of each part. It's hard to fully convey how delicious everything was in words, but I wish I could show photos... Unfortunately, that's not allowed. Once again, I had a blissful time with a full and happy belly. I know I won't be able to visit on my own, but I truly hope to return to this restaurant. Many thanks to the kind companions who joined me. Always grateful to the voice of heaven.

I visited a Japanese restaurant called "Yonemashi" in Osaka Umeda for the first time, thanks to an invitation from the gourmet MGT. The menu at Yonemashi follows the tradition of the renowned Japanese cuisine restaurant "Honkotsuki." The dishes included Kyoto-style simmered vegetables with tofu, grilled mochi with chestnut and dried persimmon, and smoked mackerel from Akashi. Each dish was delicious, especially the steamed crab prepared in different ways. Unfortunately, photos of the food were not allowed at Yonemashi, like at Honkotsuki, but I hope they will allow it in the future. Overall, it was a wonderful dining experience, and I look forward to visiting again. PS Before the private event at Yonemashi, I had a beer at "Cafe Sky 40" in the Umeda Sky Building's Floating Garden Observatory, which was a great way to pass the time.

The main event of the Osaka expedition was a visit to "Yonemashi," a restaurant where the chef trained at the renowned Osaka restaurant "Honkotsuki." This year, a new branch called "Takagicho Shimizu" opened in Nagoya, which is said to be the younger sibling of "Honkotsuki." It's a blessing to be able to enjoy the flavors of the "Honkotsuki" lineage so soon. Many thanks to the organizer for the invitation. Now, let's delve into the world of "Yonemashi." The menu was kindly provided by Vader, who was present at the dinner. Unfortunately, I cannot share photos of the dishes, so I will describe them below. The dishes are visually and taste-wise exquisite, so I highly recommend experiencing them firsthand. 1. Kikuna and tofu marinated in kelp from Takamine, Kyoto - A gentle start to warm the stomach with the clean taste of kelp. 2. Grilled mochi with chestnut and dried persimmon filling - A tradition of eating grilled mochi with three lines resembling a wild boar's child on the first day of the tenth month of the lunar calendar. The combination of chestnut and persimmon is delightful. 3. Skin-peeled and skin-peeled liver from Eiga Island wrapped in cabbage - A delicious dish combining the texture of skin-peeled liver with the richness of liver. 4. Turnip soup with yuzu - A clear soup with turnip and new shoot as a garnish, visually stunning and delicious. 5. Sashimi of Akashi sea bream and Nagasaki swordtip squid - The swordtip squid served with salted vinegar is exceptionally delicious. 6. Low-temperature cooked cloud ear from Hokkaido - The low cooking temperature enhances the rich flavor of the cloud ear. 7. Smoked mackerel from Akashi with watercress - The aroma of the straw smoke stimulates the appetite, and the mackerel is cooked to perfection. 8. Steamed seko crab from Tsuiyama - Each part of the crab is steamed at different temperatures, showcasing the chef's meticulous work. 9. Softshell turtle hot pot from Kumamoto - A warming dish with a rich turtle flavor. 10. White rice with salmon roe and grated burdock, miso soup with seko crab shell broth, and pickles - A delightful combination of flavors for the closing dish. 11. Orange sherbet and jelly with burnt orange peel, and chestnut sweet potato from Nose - The burnt orange peel adds a delightful aroma to the jelly.

Thank you for organizing this event. Kasakoso is a quiet place with fallen leaves in a park next to Osaka Umeda Station, within walking distance. It is located in Fukushima Ward, a direction that I don't usually go to from Umeda. The atmosphere was serene and far from the hustle and bustle of Umeda. As people arrived, they entered the restaurant one after another. I greeted the people I met in front of the store and headed to my seat. The starting time was a bit unclear, but it seems that the operating hours may have changed from what is listed on Tabelog, currently from 2:00 pm to 5:30 pm. There may be various reasons for this, and it might change again in the future. Today's meal started at 2:00 pm. Apart from the ingredients and setting, photography was not allowed. I left my jacket at the store and sat at the table. The white wooden table had a lotus root design drawn by the owner, which changes every month. His artistic sense was evident in the color combination and arrangement. The course only menu began with Tofu marinated in kombu, which was a surprising and delightful dish. Next was the Boar rice cake, a wish for prosperity, made with thin grilled rice cake rolled with chestnuts, dried persimmons, and salt. The rice cake was made from good quality rice, and its deliciousness lingered. The White cabbage skin roll with ponzu sauce was a beautifully crafted dish with a mix of liver and meat in each bite. The vegetable broth from the cabbage, along with the liver's umami, made for a luxurious experience. Following that was a dish with turnip and yuzu, providing a refreshing taste of spring. The sashimi included swordtip squid, Akashi sea bream, and chrysanthemum petals in a unique dipping sauce made of saltwater. The chrysanthemum petals reminded me of the edible chrysanthemums from Niigata that my aunt used to grow. The dish of Cod milt was lightly cooked to enhance its flavor and creaminess. The straw-grilled mackerel with watercress had a smooth texture and a hint of straw aroma. The watercress, which I thought was bitter, turned out to be different than expected. The Hairy crab dish included miso, innards, roe, and meat, each cooked at different temperatures. It was a revelation to taste the various parts of the crab at different temperatures. The hot pot dish with softshell turtle was rich in collagen, which solidified when cooled. The hot broth was nourishing and invigorating. The meal ended with rice cooked in a clay pot, pickles, and two types of accompaniments for rice. The crab miso soup was delicious, and the meal was satisfying. Overall, it was a delightful dining experience with unique dishes and flavors that challenged my preconceptions.

I made a reservation with a friend well before the visit. The meal was scheduled to start at 2 pm, which made me hesitate for a moment, but I decided to go for it as it was a rare opportunity. This visit was part of my Kansai food tour, and even though we only visited one place in Osaka, it was a really great restaurant. Normally, I don't upload photos of restaurants that don't allow it, but I really liked this one so I want to share it. The highlight of this visit in November was the Seko crab from Tsuiyama. The steamed crab was tender and delicious, especially when eaten with the miso. The maru-nabe (round pot) came boiling hot with a hint of ginger, and we enjoyed it with mochi and all the soup. The grilled mackerel had a perfect balance of smoky flavor and tenderness, complemented by watercress. The owner was modest but friendly, and the ingredients were carefully selected and prepared. Despite the rising cost of ingredients, they still offer their dishes at a reasonable price, which is truly appreciated. I would go back to Osaka just for this wonderful restaurant.