I personally feel somewhat dissatisfied with the fact that Restaurant Kahala received the Tabelog Award bronze in 2023.

Kitashinchi Kahala, my first visit. Finally had the opportunity to visit this renowned restaurant that has been in business for over 50 years since 1971. The luxurious ingredients and intricate details captured my heart from the beginning. Every dish exudes a sense of dedication. They always teach you how to eat each dish, so you never feel lost, haha. From the meat dishes to everything else, there is nothing to complain about. The truffle somen, in particular, was outstanding. I left fully satisfied and look forward to visiting again.

I finally went to Kahara. Chef Mori has been running this restaurant in Kitashinchi for about 50 years and is still active at almost 80 years old. He is a well-known living legend in Osaka. It was my first visit, and the restaurant was extremely interesting. The interior was cool as soon as you entered. I wonder if they have renovated it several times? If they haven't renovated, their sense of interior design from 50 years ago is amazing. The dishes were all unique. I realized how fun dining at a restaurant can be after a long time. The lacquer used for the tableware is apparently painted by the chef himself, who is a total geek and a meticulous craftsman. There's no way a restaurant run by such a person could be bad, right? It's a place where newness and old-fashionedness (in a good way) coexist. It has a strong entertainment factor different from modern restaurants, and it made me rediscover the joy of going out to eat. I definitely want to go back.

Received dishes on August 2, 2023 (Wednesday): - Mashed potatoes with mascarpone and paprika sauce, topped with caviar - Hiroshima virgin oyster with squeezed lime and buffalo mozzarella from Chiba, mixed with beef and watercress squeezed with fresh ginger, topped with finely shredded kelp from Osaka and peanut sprouts with sesame oil, served with eel over black rice cooked with balsamic vinegar, sweet corn from Karuizawa, and daikon fukahire - Sichuan-style sauce made with Penguin Dining's chili oil, topped with chopped Mongolian marmalade, served with Kamo eggplant from Kyoto, kabura from Aomori's Noboribetsu-cho, cheese from Kacho Kabane Farm, and isobe maki - Warm soup with butter-floated millet somen and truffles, Lily root soup, steak mille-feuille with cheese fondue, abalone in white wine, Matsutake mushroom and tsubugai from Hokkaido, watercress, Kamo eggplant, daikon fukahire, and soumen - Okra rice with onsen egg and roasted seaweed, Earl Grey tea jelly, chai with Akashiya honey, and Piemonte chocolate

I found a restaurant that I really like, both in terms of atmosphere and taste. The dishes I tried were mashed potatoes with mascarpone and paprika sauce, caviar on virgin oysters, buffalo mozzarella with beef and watercress, finely grated tororo kelp with peanuts and bean sprouts in sesame oil, eel on top of black rice, sweet corn, shark fin stir-fried with eggplant, cheese on lotus root, seaweed roll with curry shoe, coffee oil mochi barley somen with truffle, lily root soup, steak mille-feuille, cheese fondue with white wine, abalone with matsutake mushrooms, shimeji mushrooms, watercress, eggplant, large burdock, somen with okra, rice with onsen tamago and roasted seaweed, Earl Grey tea jelly, chai, and Akashiya honey pine cone chocolate.

At the request of a friend, I went to "Kahala" in Kitashinchi, a restaurant with a Masters Gold rating. Today's menu included mashed potatoes with mascarpone cheese and watercress sauce topped with caviar, daikon radish with awabi, hamo, and black sesame sauce, dojo sprouts with water buffalo mozzarella and fresh ginger, eel wrapped in lettuce with peanuts, bean sprouts, very fine grated yam, and kelp, baked kachokabaro with seaweed, shoe curry coffee oil, shark fin cold soup, penguin dining hall la-yu, pickled turnips from Nara, light snow salt, green yuzu, and Kamo eggplant, mochimugi somen with karasumi powder, abalone, shrimp, and cheese fondue, green asparagus with tomato juice and olive oil, watercress salad with five-color sesame, meat mille-feuille with green eggplant, thick burdock, and golden grass, corn rice with horseback eggplant, light snow salt, and green tea, mango jelly with mizuna from Mita, coffee oil creme brulee with peach from Kishiwada, chai with pioone chocolate, fennel, and acacia honey. I only wrote down what I could hear, so there may be omissions or mistakes. Once again, I enjoyed the delicious dishes from Chef Mori's world. My friends were also delighted, which made me happy. This is a restaurant I would like to visit regularly.

I have been visiting Kahala for about 10 years now, several times a year. Each time, I am amazed by the different presentations of Chef Mori's world, which never fails to impress with its unchanging power and passion for food. Every visit brings new surprises with unique ingredients, resulting in dishes that are not only delicious but also leave me in awe and happiness until the end. Personally, I love the Karasumi soba, and I always look forward to it, but the classic Millefeuille Yakiniku never disappoints. I believe this restaurant is truly deserving of its Michelin ⭐️⭐️ rating, and I hope it continues to thrive for many more years. I am eagerly anticipating my three visits this year.

【Visit Date】July 14, 2023 Dinner 【Order】Chef's Course, Pale Ale Beer (Canned), Hiwai Gankimi H19BY The night before last, I went to Kitashinchi. I had always wanted to visit Kahara-san. I didn't miss the opportunity when I saw it featured in OMAKASE, so I immediately made a reservation. I was too nervous to call, so this was a lifesaver. They operate with two seatings a day. The first one was impossible for me due to work, so I made a reservation for the second seating at 8:40 pm. I arrived 10 minutes early, but the door was locked and I couldn't get in. I ended up entering 40 minutes later. There were 8 seats at the counter, and on this day, it was 1 + 3 + 2x2 configuration. Everyone except me seemed to be in the winning group who eat meals with other people's money. It seemed like there was no pairing, so I started with a beer. I heard the sound of a can opening, so it seemed to be canned beer. As for the food, it was a one-shot chef's course. The dishes I received were roughly as follows, if I made any mistakes, I apologize: - Natural wine (Niagara) - Mashed potatoes with cheese and watercress sauce, topped with caviar - Radish chain/oysters (Hiroshima) with basil and lime - Conger eel with black sesame - Loach - Mozzarella cheese (Chiba) with ginger - Eel wrapped in lettuce with peanuts and bean sprouts, topped with grated yam (Osaka) - Caciocavallo cheese (Yoshida Ranch) with seaweed - Shoe curry with coffee oil - Cold shark fin with ginger pickles, chili oil (Penguin Dining), turnip (Nonobe), Kamo eggplant - Barley somen noodles (Himeji) with karasumi - Cheese fondue with abalone and mantis shrimp - Soup (green asparagus, tomato juice, olive oil) - Salad - Steak mille-feuille (5 layers) with wasabi, garlic, and grated radish - Green eggplant (Yamanashi), Daiohara thick burdock (Shizuoka), Kinshisou (Kanazawa) - Corn rice with water eggplant (primitive, Kaizuka) - Mango with natural wine jelly - Creme brulee with peach (Kishiwada), water shield (Mita), coffee oil, caramel - Chai with acacia honey - Peach pineapple chocolate pie There were many dishes that I liked and some interesting combinations, so I was able to enjoy them without any stress. I would have preferred the steak to be served in a chunk. On the way out, I received a postcard from the chef and a gift of a photo with a certain actress. The total time was about 2 hours, and the bill came to 37,500 yen. It was a bit expensive. Thank you for the meal.

Perrier beer mascarpone watercress caviar cauliflower potato Hiroshima oysters hirame black sesame loach soba bean sprouts water buffalo mozzarella Chiba peanuts bean sprouts grated yam kelp eel lettuce wrap Yoshida Ranch Kachokavaro nori wrap fugu fin yuzu flavoring Kamo eggplant Aomori Heiji turnip somen karasumi cheese fondue shrimp abalone asparagus and tomato soup watercress salad Kyoto Kinu sesame Shizuoka Oura beef burdock green eggplant sweet potato grass beef mille-feuille corn rice Kaizuka Baba water eggplant Miyazaki mango raw wine jelly teacup 100-year-old Ceylon peach Kishiwada coffee oil watercress acacia honey George Jensen's 50-year spoon teacup Okura Chai cherry chocolate.

Here are 8 innovative (including French) restaurants that I have visited in the past 2 months (total of 11). Baccarat and other tableware give a luxurious feel. There are regular customers who have been coming every month for over 20 years, and it can be nerve-wracking when Mr. Mori is right in front of you (laughs). Mr. Mori is a pioneer in the field of innovation, incorporating various ingredients such as Dansetsu salt and Cacio Cavallo cheese early on. [Carabineros, watermelon skin] [Appetizers] Hiroshima oysters, water buffalo mozzarella cheese, Kamo eggplant, peanut sprouts, conger eel, young sweetfish, potato chain [Cacio Cavallo Isoyaki] Yoshida Ranch [Shoe Curry] One bite of coffee oil [Shark fin] Chilled, Nara pickled ginger, white asparagus, Izumishu water eggplant "Babanasu" [Smoked cod roe somen] [Abalone] Black fungus, asparagus, winter melon in a dish [Soup] New onions and tomatoes from Izumishu [Mille-feuille of Miyazaki beef stacked 5 layers] First with wasabi and garlic chips, next with spicy daikon and shallots, and finally with wasabi, garlic chips, and Dansetsu salt for a refreshing finish [Sakura shrimp rice] [Pineapple] [Adzuki beans and watermelon] Thank you, Mr. Mori, and thank you, Mr. Saito.

It's been a long time since I last visited Kahara-san. I had shrimp, scallop, watermelon rind, paprika sauce, potato chains, mozzarella, camembert bacon, mustard on ham, young sweetfish, scallop, sea lettuce, and cheese seaweed rolls. The chilled shark fin curry, white asparagus, pickled ginger, and water eggplant were delicious. The sea urchin somen with abalone, wood ear mushrooms, asparagus, and winter melon was served in a tomato soup in a new onion bowl. The steak mille-feuille with cherry shrimp rice, peach pineapple, and watermelon was a delightful way to end the meal. I thoroughly enjoyed everything until the end! Looking forward to visiting again.

Niagara wine, Lake Biwa's young ayu, water shield, spring chrysanthemum sauce, Hiroshima oyster, virgin olive oil, conger eel, mozzarella cheese, basil, bacon, whitebait, shoe curry, coffee oil, white asparagus, water eggplant, shark fin, Iwai Sherry barrel cask highball, Morio Kurosawa, mochi barley soba, karasumi cheese fondue, abalone, shrimp, kikurage, asparagus and tomato soup, watercress salad, Shizuoka tomato, sesame vinegar, thick burdock, golden grass, Kanazawa Masurao, spinach, Mie beef mille-feuille, cherry shrimp tempura, mixed rice, aromatic seaweed, Kumamoto's Hitorijime watermelon (extremely sweet), Ishigaki Island peach pineapple, Sicily pistachio, red bean panna cotta, acacia honey, obonkan chocolate chai.

I visited the restaurant "Kahala" in Kita-shinchi, Osaka for a regular visit today. Today's menu included: - Ayu (from Lake Biwa) and water shield (from Mita) with spring chrysanthemum sauce - Daikon radish with Hiroshima oysters - Beef and water buffalo mozzarella with ginger bacon (from Suda) and mustard seeds (from Tasmania) - Conger eel fin with penguin dining spicy oil - Kumquat with light snow salt - White asparagus with babanas - Mochi barley noodles with karasumi powder - Cheese fondue with Ezo abalone, carabineros, and wood ear mushrooms - Green asparagus with tomato juice - Watermelon juice - Adzuki beans, pistachio, peach, pineapple, and coffee oil creme brulee - Chai with acacia honey, golden kumquat chocolate, and fennel It was a very delicious and enjoyable time. I am looking forward to the next visit already.

Osaka Kitashinchi, a bronze-rated restaurant on Tabelog, is Kahara-san. It is a well-established teppanyaki restaurant known for its popular presentations. They have a collection of antique glasses like René Lalique. I visited alone on a weekday night with a reservation. The omakase course starts all at once. They combine the traditional elegance with new dishes to provide an enjoyable dinner. It's a bit pricey due to its location in Kitashinchi. I was mesmerized. Thank you for the wonderful meal.

I was able to visit the renowned creative cuisine restaurant Kahala, which has been in business for over 50 years, through a miraculous encounter. Located about a 5-minute walk from Osaka's Kitashinchi Station, the restaurant is run by 78-year-old owner and chef Yoshifumi Mori, who continues to impress guests with his unique and captivating dishes. The monthly chef's special course was filled with surprising and delightful dishes that left me in awe from start to finish. It was truly amazing.

Niagara grape wine, Hokkigai shell with three-leaf basil sauce, buffalo mozzarella cheese, squid corned beef, celery firefly squid mustard, anpo persimmon mascarpone cheese, fukinotou white fish light snow salt, Yoshida Ranch Kachokabaro cheese, nori roll shoe curry coffee oil, fukahire gold crown Fukuoka bean sprouts Mishima udo barley mochi barley noodles karasumi cheese fondue emmental cheese gruyere cheese blue cheese Ezo abalone Otaru tsubugai rolled shrimp harukiku soup cress salad Shizuoka's very sweet tomato garlic carrot Ayayo Kishiwada thick burdock Shizuoka Oiura Kameoka spicy daikon masrao spinach beef mille-feuille edamame tamagoyaki rice Ibusuki pickles Napa Gyokuro dessert buntan raw wine jelly strawberry cream brulee adzuki pistachio Sicily acacia honey chai wood bud chocolate.

Regularly visiting store located about an 8-minute walk from JR Osaka Station, "Kahala" is a restaurant that has won the Masters Gold Award for cuisine. Today's menu includes dishes such as Hokuyaki shellfish with basil seed sauce, daikon water buffalo mozzarella with ginger white fish and fuki no tane, and swordtip squid with mustard seeds and green onions. The variety of dishes and the innovative offerings make this a truly wonderful dining experience, leaving you excited for your next visit.

On the weekend, I went to a restaurant in Osaka with my drinking buddies. Today, I was invited to "Kahara" in Kitashinchi. First, I had a pre-dinner drink of Niagara raw wine. For the appetizer, I had a dish with radish, buffalo mozzarella, sword squid, wagyu corned beef, white fish, and persimmon cheese. The radish chain was impressive. Next, I tried Kachokabaro cheese, shoe curry with coffee oil, grilled sea cucumber, mentaiko noodles, cheese fondue with abalone, Hokkaido turban shell, and Sayamaki shrimp, cress salad with Shizuoka tomato, and mille-feuille steak with wasabi, garlic, and salt. The meal ended with edamame rice, Kochi buntan orange wine jelly, and Tanba adzuki beans with roasted pistachios. Lastly, I enjoyed a cup of chai.

The restaurant is owned by the Gold Award winner of Cooking Masters. It is located around Kita-Shinchi, nestled in a bustling neighborhood. Upon opening the door and sitting down, you are immersed in a calm, adult world. The creative dishes, each one unique, are served one after another, and the two-hour showtime quickly comes to an end. Thank you for the feast!

"Innovative and famous restaurants can be found nationwide, but one that stands out as a symbol is 'Kahara' in Osaka. It has earned two Michelin stars and received the Gold award in the Ministry of Agriculture, Forestry and Fisheries' Culinary Masters program. Chef Mori is a legend in the Osaka culinary world, known for his high-quality dishes and exceptional creativity that belies his age of 78. His wealth of knowledge and information is evident in the unique dishes at Kahara. His ability to incorporate ideas into the menu, fueled by his curiosity and passion for exploration, is remarkable. The seamless daikon radish chain and wagyu beef mille-feuille are examples of the extraordinary effort put into each dish. Despite the meticulous preparation, they are served effortlessly, showcasing the refined charm of innovative cuisine. Enjoy the full charm of refined innovation at Kahara."

Visited one of Osaka's renowned restaurants, "Kahara." With only 8 counter seats, it offers a calm and inviting atmosphere. Every dish from start to finish was creatively crafted and unique to this restaurant. It was a wonderful dining experience that was worth the price. Thank you for the delicious meal.