✔︎ Plenty of high-quality ingredients at a reasonable price ✔︎ Perfect for spice lovers ✔︎ Reasonable prices for alcohol There were plenty of high-end ingredients such as crab and lobster, and the variety and volume of dishes were substantial. However, the course price was surprisingly in the low 10,000 yen range. I had asked the organizer for an approximate budget, but the high-quality ingredients exceeded my expectations, making me wonder if it was a special course. It's a shame that new reservations are not accepted, as I would love to go back. The dishes have a strong spice flavor, making the taste quite rich (not heavy). This makes you want to drink a lot of alcohol. However, wines and Shaoxing wines start from the 3,000 yen range per bottle, and the tea can be extracted multiple times from the same leaves, making for a wonderful pricing. They provide a DeLonghi pot at the beginning, allowing you to continue adding hot water without bothering the staff. Both the food and drinks were too good of a deal at this wonderful restaurant. By the way, the course takes about 2.5 hours, so if you make a reservation for 19:00, there won't be a train to Tokyo to catch. - Appetizers (8 types): Wild boar, sea bream and pork sausage, shark fin and shiokara, Shanghai crab marinated in Shaoxing wine (male, female), thin-sliced tofu and abalone, sea bream and kujo negi (Japanese leek), pork tongue (the round one was sea bream, cute) - Dim sum assortment: Vegetable dumplings, wild boar dumplings, tofu with vegetables and pork (the tofu is cute, and the accompanying chili oil is very delicious) - Xiaolongbao - Chicken tsukune, turtle soup - Lobster, matsutake mushroom (one per person, served with chili sauce) - Lobster, chili sauce (not as spicy as expected) - Conger eel fritter (tasty with a hint of spice) - Hachinoko (bee larvae) - Duck ramen (loved the broth) - Crab and shark fin rice in thick sauce (apparently the default ending dish) - Almond tofu (smooth and delicious) - Chinese-style steamed cake - Tea, bottled beer, Viognier

I was able to visit a popular Chinese restaurant with the help of a knowledgeable friend, known for its difficulty in making reservations. The delicate Beijing cuisine looked impressive, but the flavors seemed quite bland. Perhaps my expectations were too high, as it felt like the dishes lacked seasoning. However, others who frequent the restaurant often mentioned that the food is delicious, so it may depend on the day or the menu.

The appetizers for the day included Sichuan-style oden with eggs, tendon, and daikon, simmered pork shank with pickles, boiled peanuts cooked in traditional Chinese medicine soy sauce, steamed firefly squid with shrimp miso, chicken wings marinated in Shaoxing wine lees, salted gizzard and red onion salad, Beijing-style jade tofu, jasmine-marinated Pione grapes. The dim sum featured beef and matsutake mushroom dumplings, baked buns with abalone liver, spring rolls with swordfish and red eggplant, abalone and seaweed cold soup, stir-fried bell peppers and sea cucumber with shrimp paste, steamed seafood egg whites with fish and shellfish soup, stuffed deep-fried tofu with beef and wild mushrooms, clear broth noodles with Beijing's best broth, country-style rice topped with octopus and sasage pickles. For dessert, there was Shaoxing wine and caramel ice cream, and vanilla almond tofu. The meal ended with wild Chinese green tea.

I revisited the Chinese cuisine restaurant "Hinotori" with friends after 3 years! It's a super popular Chinese restaurant in Osaka, known for being extremely difficult to make reservations at. Location: 2-4-9 Fushimi-cho, Chuo-ku, Osaka, Osaka Prefecture Access: 2 minutes walk from Kitahama Station on the Osaka Municipal Subway Sakaisuji Line What we had: - Corn and dried scallop soup with glass noodles - Appetizers with a bottle of champagne - Sichuan-style oden with eggs, beef, and daikon - Braised pork shank and bamboo shoot - Thick fried tofu and chicken wings - Steamed shrimp miso with Japanese flying squid - Steamed botan shrimp marinated in Shaoxing wine - Stir-fried sand liver with salted chicken gizzards and red onions - Beijing-style jade tofu - Jasmine pickled tomatoes - Tianjin-style Taiwanese street food with fried fish paste, pork, and vegetables - Steamed eel and scallions with egg - Soup with chicken meatballs and winter melon - Steamed black pork leg with lotus root and Shandong-style pickles - Steamed seafood winter melon wrap - Stewed Japanese beef tenderloin with Kamona eggplant - Abalone, yam, and monkfish roe noodles with abalone liver and mountain vegetables - Rice with fermented fish, pork, and offal topped with Jasmine rice - Dessert: Vanilla flavored pudding and almond tofu Overall, Chef Inoue's unique and elaborate Chinese cuisine was truly delicious! The seafood winter melon wrap was particularly outstanding. We had a great time with 7 members at the back table, enjoying delicious food and drinks. The cost performance was excellent for the variety of dishes and drinks we had. Looking forward to the next visit! Thank you for reading till the end! If you enjoyed the review, please consider liking, following, saving the restaurant, or leaving a comment. Thank you!

On July 14, 2023, we had a table for 6 at the back of the restaurant. The usual delightful appetizers were served, including jasmine-pickled tomatoes and pickled pork and bamboo shoots. We enjoyed simmered abalone with Sansho pepper, Sichuan-style oden, fried thick tofu and chicken wings, a salad with gizzard and red onions, tofu Beijing-style, and eggplant and lotus root marinated in rice malt. For the main dishes, we had a Taiwanese-style fried dish with minced fish, pork, and vegetables, steamed and fried eel and leeks, a soup with chicken dumplings and grated winter melon, and a dish of black pork, lotus root, and Shandong-style pickles wrapped in lotus leaves and steamed. The seafood winter melon parcel was filled with scallops, red snapper, squid, and king crab. We also enjoyed wagyu beef with round eggplant, abalone, and yam noodles, topped with abalone liver and mountain vegetables. The meal was served with jasmine rice. Lastly, we had steamed food with pork and fermented fish, which we could season with soup. Overall, the intricate dishes were a feast for both the eyes and the taste buds. We had such a great experience that we already made a reservation for January, as December was too busy.

At Kitahama's Chinese restaurant, Hino Tori. The first dish, Corn. It's tiny! (laughs) A cold dish made with corn and dried scallops soup with vermicelli. It's a small portion but quite impactful. You can really taste the scallops and corn. It's a delightful dish for the hot weather. The assorted appetizers range from familiar ones to new ones. The jade tofu goes well with alcohol. The abalone has a great taste despite the small portion. The Sichuan-style oden was interesting with small skewers of radish, mochi pouches, and eggs. The abalone and shrimp shumai with abalone liver sauce were delicious. The dim sum with minced pork, vegetables, and lard wrapped in lotus root was perfect with beer. The winter melon soup with chicken dumplings was comforting. The steamed dish with sea bream, king crab, scallops, squid, and sea urchin covered in thin winter melon was exceptional. The meat dish was tenderloin with pickles, eggplant, leeks, and garlic sauce. It was flavorful but not heavy. The noodles with abalone, ground pork, and yam were chewy and delicious. The rice dish with meat and offal was satisfying. Finished off with dessert. As always, it was excellent. The total cost for two people dining and drinking was around 33,000 yen. It's worth it.

This shop, located about a 3-minute walk from Kitahama Station, has become a members-only establishment, so you can only visit if you are invited by a regular customer. I was invited by a friend for the first time in about a year and a half. We had the chef's choice course, which included dishes like snap pea soup with XO sauce, simmered pork gelatin with tomato jasmine, and Sichuan-style oden. Each dish was unique and showcased the chef's creativity. My personal favorite was the additional shark fin rice with sauce. We also enjoyed three bottles of wine for a total bill of under 20,000 yen, making it a great value. The atmosphere was pleasant and we had a great time dining there. I would definitely like to visit again if given the chance.

Chinese Cuisine Hino Tori ⭐️ Tabelog 4.25 ⭐️ Chinese Cuisine WEST Top 100 Restaurants 2023 THE TABELOG AWARD 2023 BRONZE - Soup: Snap Pea - Assorted Appetizers: - Tomato Jasmine Pickle - Pork Shank Margao - Sichuan-style Oden with Egg, Mochi, Daikon - Salted Gizzard with Red Onion - Smoked Chicken Wings - Jade Tofu Beijing - Lotus Root Eggplant Koji Pickle - Dim Sum with Vegetables: - Zucchini Flower with Pork Offal - Long Eggplant with Beef and Sichuan Peppercorn - Vine Purple with Abalone, Scallop, Mirugai, Hokkigai - Summer Vegetable Vermicelli with Cold Sour and Spicy Soup - Stir-fried Chicken Thigh with Shaoxing Wine Lees - Suzuki with Shrimp Paste, Egg, Beijing Sauce - Wagyu (Cheek Meat, Honeycomb Tripe, Achilles, Cheek) wrapped in Chicken Thigh - Homemade Biang Biang Noodles - Abalone, Seaweed, Okowa - Shark Fin Rice - Dessert: Vanilla Almond Tofu, Mango Pudding

From Osaka Kitahama Station, it's about a 5-minute walk to the Chinese restaurant "Kanotori." First, I enjoyed my favorite Chinese tea, "Da Hong Pao," which made me feel warm and cozy. Today's menu included snap pea soup with XO sauce, garlic-steamed sea bass, fermented sasage, spicy octopus, konjac noodles, and more. The dim sum featured vegetable dumplings, pork intestines, eggplant rolls, and various types of shellfish. The meal ended with vanilla almond tofu, mango tapioca, and a milk dessert with citrus fruits. I had a delicious meal today, thanks to my friend's invitation. It was a delightful experience to visit after a long time.

I revisited the gourmet Chinese restaurant, Hino Tori, known for its daily gourmet pork dishes. Currently, it may be difficult to get a reservation as it is quite popular. The menu consists of a chef's special course, including dishes like rice cake siu mai, steamed zucchini, shrimp and red snapper wontons, sea bass and seaweed soup, steamed pork with shark fin, wagyu beef neck, cherry shrimp ramen, jasmine rice, cold vermicelli, and Sichuan scallop fried rice. Our group, known for having big appetites, was treated to additional off-menu items: mango pancakes and almond jelly. The flavors were relatively simple for Chinese cuisine, but the combination of ingredients was delicious. Each dish was outstanding, showcasing the chef's culinary skills. Despite the high quality of the meal, the cost was reasonable at just under 20,000 yen per person. Hino Tori has maintained its top ranking in the Osaka Chinese cuisine category with a rating of 4.25 on Tabelog (as of July 2023) without significantly increasing prices for several years. It's no wonder reservations are hard to come by! Thanks to Chef Inoue, we had a wonderful time and look forward to hosting a special private event for Shanghai crab season. We'll definitely be back for more.

Phoenix-san. I am here at the invitation of a friend. The menu is always well thought out. I won't comment on the taste, as it goes without saying. There is also a wide selection of wine, and it's always nice that Chef Inoue chooses the wine to match the dishes. I forgot to take a photo of the Shaoxing wine this time, but we are enjoying it in a carafe. Thank you for the delicious meal.

This is a famous Chinese restaurant located around Kitahama area. The exterior is a two-story old-fashioned house style, and when you enter the restaurant, there is a counter with 8 seats on the right, and at the back, there is a room with tables that can accommodate 6 people. They operate in two shifts with simultaneous starts, but they are flexible with slight time discrepancies. However, this restaurant does not accept reservations from new customers, so it's quite difficult to secure a booking. Chef Inoue's dishes are full of dedication and each time, a different dish is served, allowing you to taste new and exciting flavors. Dining while engaging all five senses is the best and most enjoyable experience. This time, I was lucky enough to win the Fucile rice, which doubled my joy. Thank you for the meal. Course: - 8 types of appetizers - 3 types of sticky rice dumplings - Hanazukkini dumplings - Shrimp and red snapper wonton soup - Seaweed soup - Shandong-style chicken thigh - Pork and hormone stew - Chicken and vegetable sauce - Shrimp soup cold noodles - Fucile rice - Mango and almond tofu Instagram: http://www.instagram.com/ogalog336 TikTok: http://www.tiktok.com/ogalog336

It has been a year and a half since my last visit to this difficult-to-reserve Chinese restaurant in Osaka. Recently, I have been avoiding hard-to-book restaurants, but it seems that they are still not accepting new reservations. Thank you for saving a precious seat for us. I appreciate everyone who joined me on this visit. Here is the menu we enjoyed: Assorted appetizers, Zucchini flowers, Shrimp and sea bream dumplings, Sticky rice siu mai, Abalone and mill shellfish, Sea bass and seaweed soup, Shark fin and pork hormone soy stew, Beef and beef neck, Sakura shrimp and mountain vegetable cold noodles, Abalone and dried mushroom Hong Kong-style hot pot, Vanilla-flavored almond tofu, Hong Kong-style mango pancake. The restaurant is called "Chugoku-sai Hino Tori" and is located in Osaka, Japan.

Enjoyable meal at "Chinese Cuisine Hototogisu" with fun company. The appetizers included firefly squid and shark fin jelly, Shandong-style simmered limpet, spicy seasoned roasted edamame, Sichuan-style simmered octopus, fried tofu, and konjac, pumpkin and jellyfish salad, simmered turban shell, simmered abalone, smoked chicken wings, and dumplings filled with scallop, abalone, and clam wrapped in sticky rice. Also, shrimp and red snapper wonton, grilled zucchini with chicken and seaweed soup, grilled chicken thigh with sea lettuce and kelp, pork intestine with leeks, grilled beef neck meat with soy sauce and grilled with chicken thigh fat, fermented vegetable sauce with sakura shrimp and mountain vegetables, cold noodle with shrimp soup, jasmine rice with abalone and dried octopus, Hong Kong-style fried rice, and for dessert, mango pancake and almond tofu. Finished off with Chinese tea.

On the day of Hinotori's apprentice, I love small plates, so they had me hooked from the start! Each dish was delicious and enjoyable. From the sweet shrimp marinated in Shaoxing wine, century egg, Japanese flying squid with green onions and Sichuan pepper sauce, to homemade pumpkin... Each bite-sized portion allowed me to enjoy a variety of flavors. Among them, the diced mapo tofu was so cleverly presented that I didn't notice it until I opened the tofu lid. Such attention to detail! It was a delight to look at and even more delicious to eat. The value for money was also excellent with this content. Thank you from the bottom of my heart.

As always, the wonderful appetizer selection included eight dishes: century egg with fermented tofu sauce, wild boar bacon with Beijing-style mashed potatoes, whale meat and pickled scallion flower with wasabi, jellyfish and pumpkin salad, abalone and seaweed salad, horned turban shell and Fujian seaweed jelly, baby cabbage with shark fin, shredded pressed tofu with Shanghai crab miso dumplings, shrimp and foie gras wontons, fava bean and black pork siu mai, beef and mountain vegetable dumplings, followed by Naniwa leek and white wood ear mushroom soup with Amakusa Daio rice and silk pod, grilled shrimp stuffed with sticky rice and lily bulbs, shark fin and new onion soup topped with firefly squid and ashitaba, beef skirt steak with spring rain and fermented Chinese cabbage, street-style tantan noodles, fried rice with cherry shrimp and capelin, tapioca pearls with strawberry sauce, almond jelly. The meal ended with Chinese tea. This day was also filled with a series of surprising dishes.

The other day, I was lucky enough to visit the Firebird restaurant again, which always leaves me feeling that it's not just their efforts that make it special. This time, the main dish was bear paws. I heard that the right paw, used for honey, might be slightly sweeter, but apparently the taste is the same for both the right and left paws. Even the feet. However, it seems that the skin on the feet is slightly thicker than on the hands. The 9 appetizer-like dishes and the Tianjin-style steamed dishes that come out every time are always different and enjoyable. I left with a full stomach once again. The preparation of the bear paws and feet seems quite difficult, but the chef's stoicism in handling everything from scratch and cooking with conviction always leaves me amazed. It was a wonderful meal. Thank you.

I went to the Chinese restaurant Hino Tori in Kitahama. Started with an assorted appetizer platter. They have many new dishes, such as using intestines of Kawachi duck and whale in their dishes, which is interesting. They even use seaweed in their cooking. For dim sum, they have pork and bean shumai with a good accent of doubanjiang. Next, I tried the seaweed and monkfish dumplings, which had a sticky texture and were delicious and interesting. They also had dumplings made with wheat flour, pork, and wrapped in mountain vegetables, possibly burdock. The soup was a burnt soy sauce flavored soup with Kawachi duck, white cloud ear fungus, and leeks, which was surprisingly rich and flavorful. The braised Shamo chicken wings were filled with various ingredients like glutinous rice, lily bulbs, shrimp paste, salted egg, and more, creating a complex and delicious flavor. The baked fish maw with new onion soup was topped with firefly squid and mountain vegetables, and the texture of the fish maw was perfect. The beef skirt steak with glass noodles and fermented cabbage was tasty. I also had a satisfying meal of dry tantan noodles and fried rice with cherry shrimp and small dried fish. The dessert and tea were also delicious. Overall, it was a great dining experience with a different and interesting menu selection this time.

In the current trend of small-plate Chinese cuisine with high quality, this restaurant stands out for its overwhelming quality and cost performance. Personally, I really enjoyed the duck soup and baked sea cucumber. Can't wait to visit again!

This restaurant is always mentioned as one of the most difficult Chinese restaurants to make a reservation in Osaka. I was able to join at the last minute due to a cancellation in a friend's group. The counter seating and private rooms are both great options. This time, we dined at the counter. We started with a platter of 8 appetizers, which was enjoyable to look at before eating. The overall course portion was not too large, allowing us to enjoy it comfortably. Thank you as always.

I was taken to the highly sought-after restaurant Hino Tori by a friend. It had been a year since my last visit and I was really looking forward to experiencing it in the winter for the first time. The menu was completely different from before, with a creative and surprising selection of dishes. There were many game dishes, including bear and crayfish. Every dish was delicious and I was extremely satisfied. Personally, I found the game dishes a bit challenging as I'm not used to them, so I actually preferred the autumn course from my last visit. This restaurant is very popular and I'm not sure how to make a reservation, but it seems the only way is to be taken by a regular customer.