Today I visited AUBE, a restaurant owned by the renowned chef Higashi Koji, who is known for his Michelin-starred Chi-Fu and Az, as well as his work on Beefun East. The restaurant is located in Nishi-Temma, amidst the bustling city streets, where it coexists with other group restaurants. The interior is chic and stylish, offering a unique twist on traditional Chinese cuisine with Chef Higashi's original and flavorful dishes. The menu includes dishes such as abalone tempura, dried scallops, turnips, sea lettuce, Sichuan pepper, and abalone liver tantan noodles. Fans of Chef Higashi's genius creations often return for the delicious and distinctive flavors he produces. Today's menu costs 52,250 yen, with the AUBE Extreme Course priced at 42,350 yen. The menu includes a variety of dishes such as Beijing duck with lettuce, golden kiwi, grilled corn, paprika, and zucchini, as well as water dumplings with watercress, yellow chives, snow peas, water eggplant, and peony shrimp. Other dishes like herbal hot pot, abalone, bonito, winter melon, simmered shark fin, and rice with shark fin sauce are also served. The meal ends with almond and fromage blanc, lychee, and various drinks.

I was taken to this place for a celebration and was impressed by the stylish entrance, waiting area, and interior of the restaurant. The dishes were meticulously prepared and had a delicate touch, almost making me wonder if it was Chinese cuisine. The seasoning was just right and everything was delicious until the end. The wine selection was also excellent. However, the cost performance is probably not the best, so it might be challenging for those who are concerned about it.

Chinese Congee ☆☆ Matsutake Jasmine Rice Strong umami flavor, balanced with the aroma of matsutake and jasmine, the acidity of vinegar citrus, and the texture of scorched rice. Shumai ☆ Matsutake sauce with a pleasant lemongrass aroma. Peking Duck Fig ☆ Eel ☆☆ Soft-shelled Turtle Soup ☆ Flat noodles similar to green bamboo and kishimen with a strong umami soup. Jinhua ham aroma Hot Pot ◎ Spicy soup with lobster and fresh oysters, accompanied by a sesame sauce to balance the spiciness and a drooling chicken sauce to enhance the heat. Shark fin and hairy crab with winter melon ☆☆ The deliciousness and aroma of hairy crab combined with the texture of shark fin. Baked Steak ☆☆ Oven-baked Ichibo of Nozaki beef, first seared in the oven and finished with a char siu sauce, perfectly showcasing the goodness of Ichibo. The balance of the char siu sauce is also wonderful. Chinese sticky rice ☆☆ Matsutake, tea beans, peanuts - a delicate and perfectly balanced dish. [Ratings] ☆☆☆☆☆☆◎○△▲× The above 8 levels ※ ☆☆☆ is rarely given, so essentially 7 levels Invited by a friendly chef, it was my first visit. Stylish and high-quality interior. Spacious counter with 6 seats. A chef with a gentle atmosphere. I thoroughly enjoyed the delicate and harmoniously balanced flavors and aromas of the dishes. A restaurant I would like to visit again. [Drinks] Highball × 2 Beer × 2 [Bill] 83,600 yen for two people

All the dishes were beautifully presented and had delicate flavors. The atmosphere inside the restaurant was calm, and the staff were very kind. Personally, I was deeply impressed by the deliciousness of the Peking Duck. Two dishes came out this time, Kiwi and Asparagus! It was very enjoyable to taste and see what flavors they had. It seems that the ingredients change depending on the season, so I would like to visit again in the autumn.

I visited "AUBE" located in Kita-ku, Osaka. The place is about a 10-minute walk from Minami-Morimachi Station on the Osaka Metro Tanimachi Line, on the 2nd floor of a building where "Chi-Fu" and "Az/Bifun Higashi" are also located. "AUBE" was opened in 2018 by Hiroshi Higashi, who also operates the two aforementioned establishments. The restaurant's theme revolves around travel and time, offering courses made with carefully selected ingredients from various regions across Japan. The interior of the restaurant provides a luxurious space where you can experience something out of the ordinary. The dishes I tried included fried abalone in Sichuan style liver sauce, Ika (squid) and somen noodles from Goto weighing 1.5 kg in a clear clam and sansho pepper broth, lettuce and kiwi Peking duck, white asparagus and sesame leaf Peking duck, salted dried abalone and soft-shelled turtle cooked winter melon soup, fried soft-shelled turtle with drooling chicken sauce, stew made from Gubiya, XO sauce, and corn soup, white shrimp with Mujiang sauce, stewed shark fin in Kagoshima Nakazaki beef and chicken broth with mountain pepper and scallion flowers, sea urchin from Nagasaki Omura Bay and shark fin rice, Kagoshima Nozaki beef roasted in a kiln with char siu sauce, Goya mountain pepper oil seasoning, Luo and bean chimaki, Puer tea ice cream with Miyazaki mango and Taiwan lychee. The dishes are stylish, with a mix of Chinese and Japanese flavors, as well as a hint of international cuisine, making the dining experience enjoyable. The chef is friendly, and the cozy atmosphere adds to the enjoyment of the delicious food. I look forward to revisiting to see what other culinary delights await. Thank you for the wonderful meal.

Spring rolls, Shanghai crab, dried cod milt, dried abalone, turnip from Seigoin Temple, soft-shelled turtle broth Beijing duck, kiwi fruit, lettuce Beijing duck, shiitake mushrooms, apple, scallop, chili leaves, soy sauce marinated chicken wings, peony shrimp caviar, XO sauce, Ise ebi lobster, prawn, fukahire taro, soy sauce simmered fukahire, rice in thick sauce, sea urchin, Wagyu beef from Kagoshima Prefecture, ichibo roll, oysters, Namba green onion somen, yellow chives, clam broth gelato, pear.

Hello~ ( ◜︎◡︎◝︎ )♡ Autumn is deepening, isn't it? Happy Birthday 7【AUBE】Ameba Official Top Blogger: ♡Miimi's 365 Days♡ Instagram: miimi__miimi Lots of interesting stories in the videos Miimi's clothing online store: www.miimi-co.jp ★ You can purchase all the clothes I wear ★ Thank you always. If you found it helpful, please like, save if you liked it, and follow me (❁ᴗ͈ˬᴗ͈)⁾⁾⁾ᵖᵉᵏᵒ I was invited by a long-time male friend who always celebrates my birthday to AUBE♡ AUBE is a favorite restaurant that I have visited every birthday week for the past few years, a high-end Chinese restaurant in Osaka. It is a restaurant opened by Chef Higashi, the owner of the Michelin-starred innovative Chinese restaurant "Chi-Fu." AUBE is an upscale Chinese restaurant opened by Chef Higashi of "Chi-Fu" and "Az/Beefun Higashi" in September 2018. The concept of AUBE is to convey the greatness of Japanese ingredients, drinks, and the people involved, as well as the beauty of writers, through "neo-classical Chinese cuisine" based on the themes of "travel" and "time." ■ Owner Chef: Koji Higashi Born in 1980. He entered the culinary world at the age of 20 and spent 6 years at "Ishingou" in Akasaka and 6 years as a head chef at his family's business, "Beefun Higashi" in Shinbashi. In 2011, he opened Chi-Fu. In 2012, he received a Michelin one-star rating. Currently, he is the representative of Chi-Fu, Az/Beefun Higashi, and the ultra-luxurious Chinese restaurant AUBE, which opened last fall. Chef Higashi is the third generation of a family of chefs, with a long history dating back to around 1900 when a Japanese teahouse was opened in Taiwan from Ishikawa Prefecture. In 1947, "Taiwanese Cuisine Higashi" opened in Nishitenma, Osaka. In 1992, it moved to Shinbashi, Tokyo, and opened "Beefun Higashi." In the same building, "Chi-Fu" opened in September 2011. The basement of the same building is "Beefun Higashi." In September 2018, "AUBE" opened. ■ Location and Exterior It is on the second floor of Chi-Fu. It is a taxi ride from Osaka Station for one meter, within walking distance from Kita Shinchi, and located between Umeda and Minamimorimachi. The retro exterior retains the original brick construction of the building and has been renovated. The design company es in Minamihorie handled the store design. The second floor is "AUBE," the first floor is "Chi-Fu," and the basement is the affiliated store "Az/Beefun Higashi," making the entire building a world of Higashi. ■ Ascend the enchanting staircase to the waiting room Wow~ Lovely! A chic waiting space that spreads beyond the red, sexy staircase. A spacious space that seems to be a whole restaurant just in this space. My excitement rises at this point⤴︎ ■ Dining Oh, it's too lovely...♡ Such a luxurious and sophisticated space, I have never seen this in individual restaurants in Kansai. The materials used to create this space are also incredibly high-end. Simple table settings ■ Dinner Course 2 types ¥25000/¥35000 (plus tax + 10% service charge) The difference is the presence of dried abalone. This time, I chose the course with dried abalone for ¥35000 (¥42350 including tax and service charge). I ordered the pairing as the sommelier is great. ★ Champagne glass: "Happy Birthday Miimi♡" Domaine Bérêche & Fils Brut Reserve Magnum A magnum bottle makes it even more delicious. A basic cuvée that allows you to enjoy a dignified style. Various aromas spread complexly, and the beautiful fruity flavor is elegant. A perfect balance of harmonious and elegant taste ● Fried Fuki Shoots Dumplings The unique slight bitterness of Fuki shoots is nice. The crispy texture enhances the deliciousness. ● Golden Century Egg White Asparagus with Oil-Drizzled Chicken The golden century egg is not black like normal century eggs but a beautiful golden color, transparent and smooth. The white is sparkling, the yolk is half-cooked, and it has no century egg smell, making it exquisite! The perfect balance of sweetness and tanginess in the sweet and sour oil-drizzled chicken (Yulinchi) fragrance.

This year's pre-birthday celebration will be at the high-end Chinese restaurant "AUBE" (ˊo̶̶̷ᴗo̶̶̷`)♡ Ameba official top blogger: ♡ Miimi's 365 days ♡ Instagram: miimi__miimimiimi Clothing online store: www.miimi-co.jp ★ You can purchase all the clothes I wear ★ "AUBE" is a luxurious Chinese restaurant opened in September 2018 by Chef Higashi, who has earned one Michelin star at the acclaimed Chinese restaurants "Chi-Fu" and "Az/Beefun Higashi." The concept of "AUBE" focuses on conveying the greatness of Japanese ingredients, beverages, and the people involved, as well as the excellence of the chefs, through the theme of "travel" and "time" in "Neo-Classic Chinese cuisine." This month's theme is "Fukushima Prefecture." Owner Chef: Higashi Hiroshi Born in 1980, Chef Higashi entered the culinary world at the age of 20, honing his skills for 6 years at "Ishingou" in Akasaka and another 6 years as the head chef at his family's restaurant "Beefun Higashi" in Shinbashi. In 2011, he opened "Chi-Fu" and earned a Michelin one-star rating in 2012. He currently represents "Chi-Fu," "Beefun Higashi," and the ultra-luxurious Chinese restaurant "AUBE" opened last fall. Chef Higashi is the third generation of a family of chefs, with a long history dating back to around 1900 when a Japanese restaurant was opened in Taiwan from Ishikawa Prefecture. In 1947, "Taiwanese Cuisine Higashi" opened in Nishitenma, Osaka. In 1992, it relocated to Shinbashi, Tokyo, and opened "Beefun Higashi." In the same building, "Chi-Fu" was opened in September 2011. And in September 2018, "AUBE" opened in the basement of the same building. ■ Location/Exterior Located on the second floor of Chi-Fu. Just one meter by taxi from Osaka Station, within walking distance from Kita-Shinchi, and situated between Umeda and Minami-Morimachi. The retro exterior retains the original brick construction of the building and has been renovated. The design of the store was handled by the design company es in Minamihorie. The building houses "AUBE" on the second floor, "Chi-Fu" on the first floor, and the affiliated store "Beefun Higashi" in the basement, making it a complete Higashi World. ■ Waiting Room Wow, it's so lovely! This space alone feels like a whole restaurant. ■ Dining Room Wow, it's too lovely...♡ Such a luxurious and stylish space, unlike any other in the restaurants owned by Kansai's Chef Higashi. ■ Dinner Course 2 types ¥25000/¥35000 (plus tax and 10% service charge) This time, we chose the ¥35000 course with dried abalone. The total bill for three people was around ¥140,000 (including three glasses of champagne and water). ★ First, a toast with champagne ● Fried dumplings with butterbur sprouts The unique slight bitterness is delightful and delicious. ● Steamed rice with Kawamata Shamo chicken, Hokkaido scallops, and mountain vegetables Wow, it's incredibly delicious! Kawamata Shamo is a brand of chicken from Fukushima Prefecture. It has a deep flavor without being fatty. The addition of Hokkaido scallops enhances the umami, resulting in a delicious dish. The gentle flavors of the dish are delightful when enjoyed with the rice.《Three Appetizers》 ● Steamed chicken with Kawamata Shamo chicken, spring onions, and horseradish sauce It's even more delicious than I imagined! Probably the best steamed chicken I've ever had. It has no distinct taste, not fatty but with a deep flavor. The meat texture is just right, not too tough or too soft, but due to the steaming process, it's incredibly tender and juicy. As you chew, the natural umami of the chicken spreads in your mouth. ● Dried Atka mackerel with Hong Kong-style spiced breadcrumbs ● Flounder sashimi steamed with caviar and XO sauce It's interesting to steam caviar with kelp! The light-flavored flounder and the saltiness of the caviar and the rich umami of the XO sauce create a harmonious delight in your mouth. It's a novel and refined dish. ● Steamed soup with dried abalone and bamboo shoots from Kuzukigi The dish includes one whole dried abalone per person. The soup has a deep flavor from soaking various extracts over time. The bamboo shoot soup is incredibly delicious, warming your body gently. ● Monkfish and beef tongue Yunnan-style stew

It was February, and the virus that was already a hot topic in the medical industry. However, at that time, we were not overly sensitive, and I happily attended a private dinner with five people in Osaka, Nishi-Temma. This area has many new restaurants that are worth visiting, and after being encouraged by gourmet friends, we visited "AUBE," which opened in September. The restaurant is located on the 2nd floor of a building where "Chi-Fu" is located. The owner chef, Mr. Higashi, is a talented chef who achieved the first 3rd place in the World Chinese Cuisine Competition held in Taiwan in 2014, making him the first Japanese to do so. He is a representative chef in Japan, known for a wide range of creative dishes from imperial Chinese chimaki to modern Chinese cuisine, as well as producing cafes in Toranomon Hills and low-sugar cafes. We climbed the stairs and entered the restaurant. The stylish interior, free of all unnecessary elements, was perfect for us who are concerned about hygiene and cleanliness. Champagne toast! Today's course menu with wine pairing included: - Fried dumplings with butterbur sprouts - Chinese congee with shrimp - Steamed chicken mar gao - Mekari fritters - Flounder and caviar with kelp - Abalone and beef tongue herbal soup - Anglerfish and oyster stew in Guizhou style - Shark fin and fugu milt soup - Kagoshima Zaki beef roasted in a hearth - Matsuba crab meatball barzan It was a luxurious and delightful dining experience at AUBE.

I revisited my favorite Chinese restaurant in Osaka. Last year, the restaurant on the first floor of the same building, CHI-FU, received one Michelin star, so there is no doubt that our restaurant will shine this year considering the level of culinary perfection. I invited first-time visitors to Osaka for a special tour. We dined in a special space with only 7 counter seats. We opted for the 25,000 yen course with wine pairing. The menu included dishes such as deep-fried fuki no tane (butterbur sprouts), steamed prawn and Chinese congee, steamed chicken, mehikari fish fritters, flounder with caviar, abalone and beef tongue herbal soup, anglerfish and sea cucumber oyster dish, natural celery, tiger pufferfish sperm sac with white miso sauce, Kagoshima zaki beef ribeye grilled in a kiln, char siu sauce, dried persimmon, hairy crab ball, borscht, horse sashimi vermicelli, strawberry almond tofu. The first half of the course consisted of popular dishes in small portions, while the second half featured luxurious ingredients generously presented in creative and original ways by Chef Higashi. The course was filled with surprising and inspiring ideas, keeping us amazed and delighted throughout. Just when you think it's mapo tofu, it turns out to be Aomori anglerfish and oyster Guizhou-style stew, showcasing the chef's knowledge of various regional Chinese cuisines. The course also included a pleasantly spicy dish in the middle, such as the tiger pufferfish sperm sac sauce with anglerfish. The kiln-grilled dish featured Kagoshima zaki beef ribeye, cooked to perfection with a crispy exterior and a sweet char siu sauce, complemented by a hibiscus salt and dried persimmon and orange salsa as a tangy accent. The signature hairy crab ball was a Tianjin-style dish made with hairy crab, which was simply irresistible. The meal ended with a horse sashimi vermicelli dish as a homage to the chef's hometown, Tokyo, leaving us completely satisfied. The perfectly matched wine pairing added to the dreamy experience. I definitely want to revisit on my next Osaka expedition. I wish they would move to Tokyo.

Theme Kyoto eel Beijing duck-style deep-fried eel, drooling chicken sauce dumplings, turtle meat and emperor, chicken dumplings with turtle sauce, conger eel and Kujo onion wonton, conger eel and black bean wonton, drunken shrimp and winter melon cooked with Shaoxing wine, deep-fried prawns cooked with dried scallops, winter melon, XO sauce and Sichuan pepper sauce, slow-fried Goto sea bream served in traditional Guizhou red vinegar soup, accompanied by Kamo eggplant. Buddha Jumps Over the Wall soup made with ingredients like shark fin, abalone, sea cucumber, dried seafood, and Chinese herbs. Grilled Wagyu beef ribs glazed with char siu sauce and cooked in a kiln. Matsutake mushroom sushi rolls, abalone liver and black sesame tantan noodles, water dumplings, and iced Dongding oolong tea with muscat grapes. Thank you for the delicious meal and enjoyable conversation. I will definitely come back again.

When you enter East's new restaurant, you are drawn into East's world. The luxurious design features only a counter, with a proper waiting area. The dishes are prepared in the kitchen and finished by East at the counter before being served. Each dish retains the essence of Chinese cuisine but with East's interpretation and reconstruction, resulting in consistently delicious flavors. Looking forward to the continued evolution of East's creations in the future.

Finally, I went to the restaurant I've been wanting to visit the most recently, AUBE. It is a premium Chinese restaurant that is currently a hot topic among gourmet enthusiasts. Recommended by the owner of a Michelin-starred restaurant, I was excited to visit. AUBE is a luxurious Chinese restaurant opened by Chef Chi-Fu and Chef Az/Beefun Higashi last September. The concept of AUBE revolves around the theme of "travel" and "time" as a means of learning, presenting a Neo-classic Chinese cuisine that showcases the excellence of Japanese ingredients, beverages, and the people involved in creating them. The owner chef, Higashi Koji, is a third-generation chef from a family of cooks with a long history dating back to the early 1900s when a Japanese restaurant was opened in Taiwan. The restaurant is located in a renovated building in Osaka, with AUBE on the second floor, Chi-Fu on the first floor, and Beefun Higashi on the basement level. The interior of AUBE is luxurious and sophisticated, unlike any other restaurant in Osaka. The dinner course menu offers two options priced at ¥25,000 and ¥35,000, with the latter featuring dried abalone. The review describes the various dishes included in the course, highlighting the exquisite flavors and presentation of each dish. The reviewer expresses their appreciation for Chef Higashi's unique approach to Chinese cuisine, praising the creativity and attention to detail evident in each dish. Overall, the reviewer had a fantastic dining experience at AUBE and highly recommends it for those looking to explore the endless possibilities of Chinese cuisine.

A new restaurant that opened on 9/19. AUBE is located on the 2nd floor of the building where CHI-FU is on the 1st floor. On the ground floor, there is Beefun Higashi, known for its lunch offerings of chimaki and beefun, and for dinner, it transforms into AZ where you can enjoy various Chinese dishes with a bistro feel. The owner chef is Hiroshi Higashi, who has been featured in numerous cooking magazines, TV cooking shows, and is also a wine instructor. The red neon lights on the exterior give it a cool vibe. Upon climbing the stairs, you first enter the waiting room with plush carpets, reminiscent of a luxurious members-only bar and restaurant in Nishi-Azabu. After enjoying an aperitif here, we were guided to the counter seats. The interior of the restaurant has only 6 counter seats, showcasing the chef's dedication. The luxurious chairs and minimalist yet artistic open kitchen design are too cool. The dishes served included fried shrimp spring rolls, marinated spanner crab in Shaoxing wine, bonito with caviar and XO sauce, steamed abalone with turnip in nori sauce, soft-shelled turtle wonton soup, tilefish and lobster with garlic chives, shark fin in thick sauce, grilled Kawagishi Ranch beef ribeye, matsutake mushroom chimaki, dan dan noodles, almond tofu with camellia ice cream and figs, and wine pairing, all for 45,000 yen. Each dish was a delightful surprise, with intricate flavors and textures. The chef's creativity and attention to detail were evident in every bite, creating a dining experience that was both delicious and fun. The balance between traditional Chinese cuisine and innovative twists was remarkable. The abalone was perfectly cooked, retaining its natural flavors, while the shark fin in thick sauce was a decadent treat. The grilled beef ribeye was a highlight, cooked to perfection with a tangy orange pepper sauce. The meal ended with a special version of Beefun Higashi's famous chimaki, featuring a generous amount of matsutake mushrooms. It was a truly satisfying experience, and I can't wait to visit again.

I recently visited the Chinese course restaurant "Aube," created by Chef Higashi, who earned Michelin stars with his Chinese restaurant "Shifu" in Kansai. When I visited, the restaurant had a Tabelog score of 3.05 and was listed as costing 50,000 to 59,999 yen, but I mustered up the courage and went anyway! (It is currently listed as costing 30,000 to 39,999 yen.) "Aube" conducts ingredient research as a team every month, exploring ingredients from all over Japan and traveling the world to try different cuisines, so I believed it was worth a visit for the refined Chinese dishes created by Chef Higashi. And I was right! The course meal was only 25,000 yen, which was a relief as it wasn't listed on Tabelog. In reality, there are two course options, 25,000 yen and 35,000 yen. I definitely need to come back here again! I'm glad I trusted Chef Higashi!笑

★★Top 100 Chinese Restaurants 2023★★ Great restaurant ★