The level of a restaurant that can distinguish between edamame and ginkgo nuts is amazing... The selection of ingredients, boiling method, and the ability to stand out by keeping it simple is difficult. Apparently, Matsuya is also popular among customers looking for summer eel dishes... I didn't know that... And today I was lucky to find out! We were treated to champagne brought by a friend. With this much to drink at this price, please don't take offense. It's one of my favorite restaurants, but the outstanding subtraction makes me crave ramen after the meal because it feels too light. Edamame, Kumamoto's new ginkgo nuts, winter melon bun, scallop and hairtail salad, Akita's jun-sai, hairtail soup, abalone sashimi, simmered abalone, fried abalone fins, abalone liver tempura, eel from Lake Biwa, chanbara clam, simmered vegetables with tomato, eggplant, and bell pepper, eel rice, eel ochazuke, peach.

Matsuya's only flaw is that the dishes are too light and delicious, making you want to eat endlessly. The dishes are all of high quality with no waste, and the flavors are refined. The sashimi of striped jack was the best in recent years. The horse mackerel has many small bones and is a difficult fish to handle, but here you don't feel that at all. It was a wonderful meal. Edamame, abalone, sea urchin, deep-fried sweetfish, shrimp tempura, mountain vegetables, vinegar miso, simmered hairy crab and yam leaves, striped jack sashimi, steamed horse mackerel, Kumano beef fillet asparagus, new onion, tomato, sesame dressing, sea bream roe with sansho pepper, Ise lobster simmered in miso paste, and rice with chestnuts. Watermelon.

Matsuya in Osamu-cho. One of my favorite restaurants. You can feel the chef's love for cooking. On this day, it was fugu. The serious and simple dishes are really delicious. I have been coming here since it opened. The clientele is good, and I always look forward to the chef's enjoyable conversations. It can be difficult to make new reservations, but if you have the chance, definitely go.

A refined Japanese cuisine that eliminates unnecessary elements to the maximum. The sensation of getting hungrier as you eat is a mysterious experience you can enjoy at this restaurant. The sashimi is out of this world - perfect freshness, aging, cutting... everything is flawless. The fried akoya clam, shirako rice porridge were also exquisite. The dishes at Matsuya are so perfect that even after eating for 4 hours, you still feel unsatisfied. This is the epitome of sophistication. The dishes include grilled conger eel with taro and green onion miso, monkfish liver, shrimp and mushroom soup, steamed oysters with sake, kujo green onions, turnip sashimi, sea bream, grilled crab, chrysanthemum and raw horsehair crab chawanmushi, turnip soup with crab meat and chrysanthemum, long yam akoya clam, fried bamboo shoots, shirako rice porridge, pear, lemon.

Matsuya's curiosity knows no bounds. Every time I come here, I can't help but think how delicious everything is. The taste of the Guji miso soup has transcended understanding... The sashimi of sea bream and bonito is out of this world. The perfect preparation and aging... This is truly an art form. The simplicity really showcases their skill. It was excellent. I am looking forward to visiting again in December. The meal included cloud ear mushrooms, mackerel sushi, barracuda sushi, beef miso with scallions, white miso soup with Guji, sea bream sashimi, bonito sashimi, grilled crab, crab chawanmushi, crab vinegar, shrimp, taro and eel tempura, spinach, rice, seko crab miso soup, persimmons from Wakayama, and yuzu.

I had a reservation for my beloved Matsuya-san, so I returned to Osaka after a long time~(*≧∀≦*) Since I transferred to Tokyo, I rarely went out to eat Japanese food, so I was really looking forward to this day (；∀；) The chef's personality is so great, I love this restaurant where I feel like coming back next time. It's a wonderful place where all the customers can become friends. I was looking forward to the main dish, eel, which I had as shirayaki and in a rice bowl, and it was amazing, including the side dishes!!! I also made a reservation for the next time (о´∀`о) Let's work hard until then~✨

I was able to come back again. Whenever I come here, I am always provided with amazing food. This time, I brought a first-time visitor and they were very happy, which made me happy too. The food is delicious, and the sake served always perfectly complements the dishes. It's truly wonderful.

Matsumiya, who had given up on booking at a difficult-to-reserve restaurant, suddenly managed to secure a reservation (lol). Excitedly visited with high expectations, but the food and atmosphere were even better than expected (*´꒳`*). Above all, I really liked the kind and friendly demeanor of the head chef, like a nice old man from the neighborhood haha. I could only drink Oolong tea this time, but the head chef recommends pairing with sake so I'll do that next time (〃ω〃)

I had the opportunity to visit this restaurant again, and it was worth it. This area is known for its great Japanese, Western, and Chinese restaurants, but I believe this particular restaurant is the most difficult to make a reservation at. When I entered the restaurant, I saw several large matsutake mushrooms, which really brought out the autumn atmosphere. The dishes were served in small portions, perfect for pairing with Japanese sake. The highlight was the matsutake rice at the end, which was so delicious that I had to ask for seconds. I truly enjoyed all the delicious dishes this time as well.

It's been a while since I last visited, and the deliciousness of the food is even more satisfying. Matsuya's food is truly delicious. As I've gotten to know the chef better through multiple visits, I no longer feel nervous and can enjoy myself naturally. The atmosphere and ambiance of the restaurant are also important. The dishes I enjoyed were as follows: maple leaf tempura, white butterbur shoot and taro tempura, flying fish roe salad, deep-fried princess bamboo shoot, deep-fried taro, vinegar-marinated clams and seaweed, hairy crab shinjo with light pea sauce, trefoil, bluefin tuna with seaweed soy sauce, lightly grilled Isaki fish, simmered abalone, time-forgotten tomato from Kochi, green beans, and sea urchin rice, and cherry.

Matsumiya Food Log Award 2021 Bronze Award-winning restaurant Japanese Cuisine WEST Top 100 Restaurants 2021 Reservations are by complete reservation and introduction only, making it difficult to book. Today, I was able to visit thanks to being invited by a regular customer. Thank you very much. The restaurant is open for dinner only. It is a 6-minute walk from exit 1 of Naniwabashi Station. The exterior of the restaurant is inconspicuous without any signs, giving it a hidden gem vibe. Inside, there is an L-shaped counter with 6-8 seats. The menu consists of only an omakase course, serving traditional dishes that highlight the ingredients. Thank you very much for the meal. Omakase Course: Wakame and abalone, sky beans, shrimp, shako, nanohana, butterbur, clear soup, shirorimo, sashimi (squid, sea urchin, tuna, white fish, young burdock, crab, ark shell, bamboo shoot, seaweed), boiled eba, boiled eba with karasumi sprinkled on top, dessert (strawberries), drinks (sake: Isojiman, sake: Takakiya).

- Ginkgo tofu, konoko and shrimp chawanmushi - Mackerel, ankimo, mud potato and conger eel - Thai and turnip soup - Crab in clear broth - Fugu sashimi - Fugu boiled in ponzu sauce, touban-yaki - Napa cabbage with crab sauce - Grilled amberjack - Shako (mantis shrimp) - Fugu tempura - Uni rice porridge - Crab and egg rice porridge - Nashi pear This restaurant is one of the most difficult-to-reserve Japanese restaurants in Osaka. As the title suggests, this place is known for enjoying Japanese sake and cuisine. The menu is filled with perfect pairings for sake lovers. The highlight of the day was the grilled amberjack, which paired perfectly with the sake. The chef, who loves to chat in Kansai dialect, makes the dining experience not only delicious but also entertaining. Time flew by quickly in this enjoyable and delicious experience. I would love to visit again if given the chance. Thank you for the meal.

It's been exactly a year. The food has changed and it's even more delicious than before, which makes me very happy. Truly great restaurants don't just stay the same, they evolve each time you visit. That's why you want to keep coming back. Everything was delicious. There wasn't a single menu item that wasn't tasty. It was wonderful. I definitely want to go back. Here's what I ate: Tarako (cod roe) white miso paste, liver and spinach ohitashi (boiled dish), mackerel sushi with pickled plum, shrimp and taro croquette, bonito and nanohana (rapeseed) tofu soup, sashimi platter, Matsuba crab, grilled crab miso, duck with green onion and Negi leek, whitefish (possibly sea bass), crab rice, red miso soup, and a Western pear.

I have always wanted to visit this restaurant. It is famous for being difficult to make a reservation. Luckily, someone gave me their reservation and my schedule happened to be free, so I was able to go. The food was absolutely delicious no matter what I tried. The first dish, bachi-ko, went perfectly with sake. The grilled nodoguro had a gentle oily taste that was amazing. I forgot to take a photo, but the matsutake mushroom rice was so delicious that I had seconds.

This is my first visit. The restaurant only serves 6 to 7 customers per day. It seems that they mainly offer private bookings. The restaurant values connections with people. The chef prioritizes seeing customers enjoying themselves rather than the food itself. However, the food was also amazing. It may not look fancy, but it tastes really delicious. I love this kind of restaurant. It makes me feel happy. I would like to visit again. Thank you for the meal. Price: 30000-40000. Reservation: It seems that many customers are regulars or invited by regulars.

I went to Matsuya, a difficult-to-reserve traditional Japanese restaurant in Temma, as I was invited. The master was a great storyteller, and his caring attitude towards his child was impressive. We enjoyed dishes like grilled barracuda and eggplant, flower-shaped crab dish, flounder sashimi, and mackerel sashimi, among others. Each dish was prepared with a focus on the ingredients and had a gentle seasoning. I got so engrossed in the conversation that I forgot the names of the dishes, haha. The fish was of excellent quality. I was surprised that the next reservation available was in April next year! I definitely want to visit again. Thank you for the delicious meal! ^_^

This restaurant is extremely difficult to book, but the food and the chef were both great. The fish dishes were delicious and prepared with a natural flavor. It's no wonder it's so hard to get a reservation. The only downside is the difficulty in booking. I would love to visit again. Thank you for the meal.

The restaurant is a bit far from Kitashinchi Station and located in Nishi-Tenma. It has only 6 seats, so it's quite difficult to make a reservation. The chef is a friendly person and the creative kappo cuisine offers a variety of flavors, reflecting the changing seasons. The mackerel was delicious, and the flounder was exceptional. Thank you for the wonderful meal.

A hidden gem in Nishi-Temma with incredibly delicious food! The owner is also lovely and fun to talk to. The pairing of sake and dishes is fantastic, so I highly recommend it to sake lovers! You can really feel the dedication to quality ingredients. It's a unique and precious find.

I was invited to Matsuya in Osaka, which is one of the difficult-to-book restaurants in Osaka. The food was delicious, and the portion of each dish was just right. The chef was friendly and made the dining experience enjoyable. Thank you for a great meal!