The restaurant, run by a chef from Ishikawa Prefecture, offers dishes centered around Kanazawa ingredients. The menu includes dishes such as soft-shelled turtle soup, steamed abalone, jumbo nameko mushrooms, white ama-dai fish, bafun uni from Hamanaka, sandfish from Akashi, stick sushi with spicy mustard, akagarashi pepper, nori matsutake mushrooms from Iwate, hairy crab from Nanao Bay, turtle fried in the Chinese style, Sendai beef chateaubriand, ginkgo nuts, lily root suri-nagashi, sansho pepper sauce, thread-sail filefish liver, chrysanthemum greens, Mizu-Ise lobster from Mie, Ise lobster with sesame tofu in white miso, lobster miso, pickled vegetables, water eggplant, okra, pickled daikon radish, ikura rice with nagaimo yam rice from the chef's hometown of Tsubata, eel rice bowl from Amakusa, hand-cut soba noodles made by the chef with homemade dipping sauce, and water fruit pear from Akizuki (Ishikawa).

I was invited by an acquaintance and had the opportunity to visit this restaurant! I entered the restaurant feeling nervous, but the atmosphere inside was very welcoming. The owner and staff were all very friendly, creating a nice balance of tension and conversation that made the dining experience very enjoyable. The first dish was a huge mushroom, and everyone around me was saying how delicious the broth alone was. I realized that true top-notch restaurants not only focus on the taste of the food, but also on the overall dining experience. I still have a lot to learn about different flavors, but I could definitely appreciate the deliciousness of each dish. There were dishes with plenty of sea urchin and a peach tempura for dessert, all accompanied by sake. It was a very enjoyable and delicious experience! I'm sure that as I develop my palate further, I will be even more impressed.

It was amazing! Everything was top-notch - the taste, the atmosphere, the service. The sea urchin and fish were delicious, and the eel bowl and hand-made soba were also very tasty. It's not just about using high-quality ingredients, this place is truly delicious.

I visited Nakamura-san for the first time. The chef was very friendly and created a relaxed atmosphere for our meal. The dishes were all delicious, especially the Yura sea urchin and eel which were outstanding! I enjoyed some beers and several bottles of sake, and the cost was around 30,000 yen per person, which I felt was good value. I heard they will start serving crab in autumn, so I definitely want to visit again.

The food, drinks, atmosphere, the personality of the chef, everything was excellent. On that day there was a fireworks festival, and before finishing our meal, they suggested we all watch the fireworks together, which was a nice surprise. The chef's child was also very friendly and cute. "I'll add the fireworks fee to the bill." I don't know how much it was, haha. All the dishes were delicious. Especially the white sweetfish soup, the broth was amazing. The eel rice bowl for the end of the meal was much tastier than at an eel restaurant. I will definitely visit again when the seasons change.

This time it was a private room dining experience. The calm and pleasant atmosphere made the meal even more exciting. Each dish was carefully prepared and felt like a work of art. Although I wanted to say sake, I chose white wine this time. The wine selection was excellent, just like the popular restaurant. Thank you for the wonderful meal.

A Japanese restaurant quietly standing in a residential area of ​​Honjo. The name of the restaurant is based on the beautiful "Higashi Chaya District" in Kanazawa. Akashi octopus and bracken. Sea urchin and trout, an elegant combination. Oyster. Hair crab with real yam. Seabass is served rare. Mashed edamame. White sweetfish served with elegant broth. Abalone risotto. Eel small bowl. Soba. Dessert.

I received an invitation to a new restaurant for the first time. The dishes included Noto mozuku, Junna, octopus vinegar, hajikiki, nodoguro, uni, shichirin no torikai, suzuki, tenryu no ayu fry, edamame and scallops, sweet shrimp, dried scallop simmered, white zuike and sweet sea bream grilled, abalone rice steamed, eel bowl. The banter between the owner and the landlady was entertaining, and the dishes were well thought out and enjoyable. The cost performance was also good, so I will make a reservation for the next visit. Thank you for the meal!

Cost performance, quantity, both are excellent. It's been a while since I thought all the dishes were delicious. I was impressed. Especially the thick chicken skewers were perfect. The service was also very good, and I had a pleasant time from start to finish. This is a definite revisit restaurant. Thank you for the meal.

First visit. Entered through a unique Japanese-style entrance and sat at the 9-seat counter. Welcomed by the owner's smile, ordered a beer first. Excited to see what kind of dishes they have. Today's dishes included: - Appetizer: Steamed blackthroat sea perch sushi with radish soy sauce rice - Kanazawa golden hair crab with ginger vinegar - Sashimi: Seared golden eye snapper with two types of Hokkaido sea urchin wrapped in cherry leaf mochi - Soup: Cockle, clams, urui (Japanese arum) and mitsuba (Japanese wild parsley) roll with yuzu flower - Grilled fish: Grilled white sweetfish with scales, glazed - Noto steamed abalone simmered for 10 hours with liver sauce - 6 kinds of mountain vegetables with fugu (blowfish) shirako (milt) salad, goosefoot, spring orchid, rapeseed flower, wasabi, amadokoro (wild vegetable), yellow chive - White asparagus suri-nage (strained) with dried lobster and dried scallop dashi - Grilled bamboo shoots with wood sorrel sauce - Firefly squid rice steamed with mochi rice - Bamboo shoot rice - Handmade soba noodles - Strawberry daifuku. The steamed blackthroat sea perch sushi was delicious! All the dishes were made with abundant seasonal ingredients. The food was delicious and the chef and his wife were very nice, making the dining experience pleasant. The portions were generous but the food was so tasty that it was easy to eat. I even had seconds of the bamboo shoot rice, it was that good. I will definitely visit again! Thank you for the wonderful meal!

The seasoning was very subtle and elegant, and I was very satisfied. The chicken and clam soup, as well as the grated asparagus with Ise ebi, had a unique taste. Each dish had a little twist to it, and the balance with the texture of the ingredients was excellent.

Rydeen beer, Weizen chirashi sushi, firefly squid, saury, shrimp, sea urchin, fugu shirako and sashimi, seared golden eye snapper, sea urchin from Hamanaka, nagaimo yam, one inch beans, yellow chive, shunran sprouts, urui clam, salt-grilled tilefish, highball, steamed abalone, crab, turban shell, mullet roe, Moroccan green beans, fried fugu fin, medium fatty tuna sashimi, wakatake sprouts, tai flower, smoked tuna bowl, pickles, soba, dessert strawberry daifuku.

The dishes I received were: a starter, a soup with sea cucumber and spiny lobster, a soup with blackthroat seaperch and sea urchin, a soup with pufferfish white meat, skin, and flesh, white miso soup with whitefish, egg tofu and butterbur sprouts, grilled bonito with sansho pepper, Kanazawa-produced snow crab, crab shabu-shabu, crab miso, ark shell, butterbur sprout, kombu with crab eggs, yellowtail tuna, pickled rice bowl, handmade soba noodles, strawberry daifuku, craft bottled beer, Japanese sake, highball. Once again, I am fully satisfied with the delicious food at Kamura. Belly full and happy~!

The meal I received consisted of a series of dishes: appetizer, soup with turban shell and spiny lobster, nodoguro fish and sea urchin, fugu fish with its various parts, whitefish in white miso, egg tofu with butterbur sprout, grilled bonito with sansho pepper, Kanazawa crab, crab hot pot, crab miso, ark shell, urui plant, kombu with crab roe, yellowtail tuna, pickled bowl, soba noodles, strawberry daifuku, craft beer, sake, highball.

I visited the restaurant after making a reservation for the second seating starting at 8:45 pm. Since it is February, they serve Kanazawa crab. The course progresses at a good pace, not too slow or too fast. You can tell the staff your preferences for sake, and they will recommend a suitable one to pair with each dish. The highlights of the early courses were the seared nodoguro (blackthroat seaperch) and red sea urchin (probably from Hokkaido, so maybe Ezo bafun uni?). Both were delicious on their own and even better when eaten together. I wanted seconds. And of course, the main dish was the crab. They prepare and serve Tagged Live Kanazawa crab in front of you, and you can enjoy it shabu-shabu style with a sauce made from crab miso. It melts in your mouth. This is a dish you can only experience here. I definitely want to come back soon.

I had heard it was delicious for a while, but I never had the chance to go... (> <) I was just feeling excited about it, but this time I was happy to be invited and visited for the first time. The cozy atmosphere of the restaurant and the kindness of the chef and hostess make it a comfortable place to be! The food is delicious and the portions are generous, so I was completely satisfied with everything I tried (´▽`)ﾉ

The meal was once again a stable taste of the Hokuriku region. The dishes I received were yellow chive turnip and spiny lobster soup, appetizer of golden eye snapper and sea urchin blowfish, white fish sesame tofu, fuki (butterbur) and cod milt, white miso blackthroat seaperch, herring roe, ark shell, spicy vinegar miso crab ankake, daikon radish with trefoil and yuzu, cod milt rice bowl.

On January 18, 2023, I enjoyed a meal at a restaurant that was awarded one star in the Michelin Guide Kyoto Osaka 2023. The dishes I had included steamed taro and shirako with yuzu, rice steamed with lily bulbs and mochi, grilled crab shabu-shabu with crab miso (Kanou crab), sashimi of sea bream (Futami) with salt, wasabi, and sudachi, grilled red clam with spicy vinegar miso, grilled red clam intestines, Kanou crab and crab meat with crab miso, steamed crab, white miso, and grated radish, grilled blackthroat seaperch with yuzu, grilled crab (Kanou crab), duck and blowfish (fugu) meat, white miso, and ponzu-marinated blowfish skin, simmered lotus root, soba noodles, iced fish rice, pickles, burnt rice, strawberry daifuku, barley shochu with soda, and Junmai sake called "Yukiotoko".

The dishes I received were: Yuzu steamed appetizer, Tarako (cod roe) rice steamed with Shirako (cod milt), Kaga Hashitate crab from Ishikawa Prefecture, Tai (sea bream) and Akagai (ark shell) sashimi from Hyogo Prefecture, Kanigani (crab) soup with crab and grated turnip, Grilled blackthroat seaperch, Crab shabu-shabu with crab miso, Grilled crab, Duck, Blowfish meat, Shirako (blowfish milt), and skin, Yodokon (pickled radish), Rice cooked with ice fish, Soba noodles, Strawberry daifuku. The Tarako rice steamed with Shirako, crab, and blowfish were especially delicious. Nakamura is full and satisfied! 🍽️🦀🐡🦆🍓🍺🥃🍶

OSAKA / Tenjinbashi Rokucho-me Higashi Chaya Nakamura [Tabelog Rating] 3.91 [Opening Hours] 5:30 PM - 9:00 PM (Last Entry) [Budget] ¥18,000 and up [Closed] Wednesdays [Nearest Station] Tenjinbashi Rokucho-me Station, 5-minute walk [Address] 1-25-8 Honjo Higashi, Kita-ku, Osaka-shi, Osaka [Phone Number] 06-6147-3686 This is a cozy and welcoming restaurant that I love visiting anytime. Despite being awarded one Michelin star twice, the chef and hostess are friendly and easy to talk to, creating a calming atmosphere. The crab course I had for the first time was incredibly satisfying with generous portions. Looking forward to visiting again next year!

OSAKA / Tenjinbashi-suji 6-chome Higashi Chaya Nakamura @higashichaya_nakamura @higashichaya__nakamura 【Tabelog】3.91 【Business Hours】17:30-21:00 Last entry 【Budget】¥18,000~ 【Closed】Wednesday 【Nearest Station】Tenjinbashi-suji 6-chome Station, 5 minutes walk 【Address】1-25-8 Higashi, Honjo, Kita-ku, Osaka, Osaka 【Phone Number】06-6147-3686 Whenever I go, it's always fun, delicious, and homely at this beloved restaurant. It's been selected twice for the Michelin One Star, yet the master and mistress are friendly and easy to talk to, making it a calming place. The first time trying the crab course was overwhelming with how much delicious food there was. Looking forward to visiting again next year!