Tonight, I visited a Chinese restaurant in Kitashinchi that I had been looking forward to. It used to be a place I could easily visit, but it has now become a popular spot. Located in a stylish building not far from Kitashinchi Station, in the heart of Osaka's liveliest entertainment district. Tonight, I invited a friend who loves food from Tokyo to enjoy the innovative Chinese cuisine of a talented young chef. The chef, who previously worked as the head chef at the Michelin-starred restaurant "Esquisada," opened his own Chinese restaurant in Kitashinchi in February 2021. His creative dishes, based on traditional Chinese cuisine, transcend genres and offer a new take on Chinese cuisine. We started with a toast with Belgian "Hoegaarden" white beer. 1. Shanghai crab marinated in Shaoxing wine - Female Shanghai crabs marinated in 30-year-old Shaoxing wine for about a week. The miso is rich and thick, with a slightly sweet and velvety taste. It's a bit early for Shanghai crab season, so the meat is understandably scarce. Shaoxing wine "Guye Longshan" 10-year-old (commemorating the 50th anniversary of the normalization of Sino-Japanese relations) - When you taste it, it has a rich and mellow flavor. 2. Peking duck - The golden-brown Peking duck skin is neatly shaved off and rolled with pear and foie gras ice cream. The combination of rich foie gras and fresh, juicy pear is innovative and incredibly flavorful. 3. Sushi - This is indeed sushi. It features Rausu red sea urchin and salmon roe on Shanghai red vinegar rice. Quite surprising! 4. Dried sea cucumber - A dish made by simmering Yoshikirizame shark for 2 days and reducing the moisture content to 1/10 with paitan soup, then finishing it with vegetables and Jinhua ham sauce. The unique richness is quite addictive. 5. Kamasu - This dish looks like a Japanese dish. Grilled kamasu with ponzu sauce made with nam pla, topped with daikon oroshi and yellow chives. The visual presentation is Japanese, but the taste is hard to describe. 6. White amadai - Aged for 2 weeks, white amadai from Yawatahama is served with taro puree and sautéed kujo negi with sesame oil. A squeeze of kabosu adds a punch to the relatively light flavor. 7. Miyazaki beef - Grilled beef topped with cheese and yuba sauce. Shaved chestnuts and wasabi are added. 8. Nodoguro - Nodoguro fried rice topped with broiled nodoguro and squeezed hime lemon. It's a bit of a forced fusion of Chinese and Japanese cuisine. 9. Matsutake - A noodle dish with plenty of matsutake mushrooms. The flavor is somewhat blurred. The overall impression of the dishes seems to be a Chinese cuisine with a Japanese touch. The first two dishes, the Shanghai crab marinated in Shaoxing wine and the Peking duck, are elegant yet rich in flavor, highlighting the essence of Chinese cuisine. However, the dishes featuring fish lean more towards Japanese cuisine, with a hint of Chinese influence, making them somewhat incomplete. The visual presentation is Japanese, and the taste is closer to Japanese with a Chinese twist, which offers an unexpected element. However, there seems to be a lack of something that truly captivates. Perhaps adding a punch to the gradient part would make it even more appealing. It's a shame... I feel like there was something missing in terms of creating an exciting experience. Maybe the chef, Mr. Tomonou, is still experimenting. Personally, I prefer Chinese cuisine with a stronger and bolder flavor profile than the delicate and subtle flavors of Japanese cuisine, so adding some punch to the gradient part might make it even more enticing. It's a missed opportunity... I couldn't quite express it well... I apologize. Thank you for the meal.

The best Chinese cuisine in Japan! Once you try the Peking duck here, you might find other restaurants' dishes lacking. It's that delicious. The chef, Mr. Tomonou, is also a very nice person. It's a wonderful restaurant that makes you want to go back again and again.

I always enjoy delicious meals at this Chinese restaurant with a great variety of flavors and perfect spiciness. The signature dish, Peking Duck, is addictively delicious. The course menu includes dishes like cold vermicelli with Hokkaido uni and king crab, steamed abalone with liver sauce and okra jelly, and more. Each dish is unique and flavorful, making it a satisfying dining experience.

Located a 3-5 minute walk from Kitashinchi Station, TOMONO is a popular Chinese restaurant with a luxurious atmosphere and a counter seating for 9. It has been selected as one of the top 100 Chinese restaurants in the west in 2023. The prices are on the higher side, but the use of high-quality ingredients makes the unique Chinese dishes here worth it. The open kitchen adds to the experience, allowing you to see the chefs in action. We tried the dinner course, starting with a beautiful peach-colored vermicelli topped with Hokkaido sea urchin and hairy crab. The appetizer featured a large abalone with a rich abalone liver sauce and okra jelly. The Beijing duck was a highlight, stuffed with peach sorbet and foie gras. The steamed white sweetfish in a broth made from the fish bones with fish sauce and vinegar was flavorful yet refreshing. The spicy stir-fried chili peppers with Ehime mandarin chicken, Kumamoto ginkgo nuts, and shark fin was juicy and had a kick to it. The main dish was a Noto beef Chateaubriand with Chinese broccoli, enhanced by a fermented tofu sauce and gochujang. The meal ended with a sesame and chili oil-scented tantan noodles and a spicy mapo eggplant. The almond jelly dessert, made with Yoshino kudzu, was a perfect balance of sweetness and acidity. If you're willing to splurge a bit for intricately prepared Chinese cuisine, be sure to visit TOMONO. Thank you for the delicious meal!

Located a 3-minute walk from Kitashinchi Station, this popular Chinese restaurant was selected as one of the top 100 restaurants on Tabelog in 2023. It opened in February 2021 in a dining building where renowned restaurants like "Inaka" and "Numata" are also housed. The Chinese cuisine here is known for its innovative approach, incorporating a touch of Japanese taste alongside traditional Chinese flavors. The interior of the restaurant is clean and elegant, with a U-shaped counter and an open kitchen, adding to its charm. The chef, Mr. Tomonou, is surprisingly only 34 years old. I was invited by a friend for my first visit and was pleasantly surprised by how delicious the food was. Here is the course menu I tried in August: - Fruit Tomato, Bean Vermicelli, Hairy Crab, Uni - Steamed Abalone with Liver and Okra Jelly Sauce - Peking Duck - Steamed Sea Bream - Chicken Wings, Ginkgo Nuts, Shark Fin, Chili - Natural Eel with Chinese Soy Sauce, Cucumber, Jellyfish - Chateaubriand, Fermented Tofu, Water Spinach, Doubanjiang - Tan Tan Men - Mapo Eggplant, Clay Pot Rice - Almond Jelly I thought it was a great restaurant, so I don't want to forget to save it! ☝️

TOMONO-san visited the restaurant for the second time and was satisfied with all the dishes. The Beijing duck, in particular, was sweet and crispy as if coated with candy. The chicken wings, flavored with two types of chili peppers, were also very delicious. The mapo eggplant and tantan noodles for the finale were also incredibly tasty. I will definitely visit again soon.

I regularly visit this restaurant. The young and energetic owner chef serves incredibly delicious food, which is quite surprising! I can see why it's so popular! I always look forward to the Peking duck made with seasonal fruits. The other dishes are also excellent. Even though Chinese food tends to be rich, the delicious flavors make it hard to resist. I'm already looking forward to my next visit!

To the long-awaited TOMONO-san ✴️ I understand why it's so popular. It's a happy space filled with things I love and delicious food. The Peking duck had a unique seasoning that went perfectly with alcohol. The attention to detail, even in the dessert at the end, was also wonderful. I definitely want to go back! Thank you for the meal!

No.45 TOMONO @Kitashinchi [Selected as one of the top 100 Chinese restaurants on Tabelog] Innovative Chinese restaurant where the young chef, Tomono Ryo, who worked as a star chef at a Michelin restaurant, has opened his own place. The Peking duck was truly exceptional. #TOMONO #Kitashinchi #KitashinchiGourmet #OsakaGourmet #ChineseCuisine #TabelogTop100

June 10, 2023 (Saturday) meal: Edamame (Osaka Yao), steamed rice, shark fin, caviar, grilled conger eel with wood buds, sea urchin (Yoshi), new onions, served with a sauce made from fish sauce, roasted pork (Awaji Island Ebisu pork) with tomato soaked in apricot liqueur, homemade spicy miso, Beijing duck, grilled mango-wrapped trout (Nanao), hot soup, moroheiya, stir-fried green pepper beef with Akou XO sauce, Szechuan-style shredded beef, mapo tofu, rice, cheesecake with honey, topped with spicy sauce, Koshu Ryozan 30-year-old pottery bottle, Dragon Highball December 28, 2022 (Wednesday) meal: Red snapper (Chiba), seared with charcoal on the skin side, cauliflower puree with caviar sprinkled on top, yellowtail (Noto) sashimi with salt, vinegar, yuzu, and spicy daikon, Beijing duck, strawberry (Amaou) rolled with shark fin (Yoshikiri shark) in chicken broth (made with Chinese cabbage, green onions, and kumquats), risotto with shark fin (Yoshikiri shark) in chicken broth (made with Chinese cabbage, green onions, and kumquats) topped with white truffle (from Alba, Italy), grilled kue (Nanao), hot soup, burdock root, sweet potato, yellow chives, blanched yuzu shirako, hamuyu, fermented chili pepper, spring roll with cheese sauce, chateaubriand with tofu and black garlic sauce, mapo tofu, stir-fried noodles with XO sauce, rice, cheesecake with honey, topped with spicy sauce, lychee tea, Koshu Ryozan 10-year-old bottle commemorating the 50th anniversary of the normalization of diplomatic relations between Japan and China, carbonated water mixed with Koshu Ryozan 30-year-old pottery bottle July 9, 2022 (Saturday) meal: Fish head, red sea urchin (Yoichi) with soy sauce (fish sauce), roasted pork (Ebisu pork) (Awaji Island), Beijing duck with mango and foie gras, abalone (Fukui) grilled blackthroat seaperch (Nanao) with moroheiya and nori shantang soup, shark fin paitan soup, chateaubriand with grilled eggplant, asparagus mixed with tofu and yuba in soy sauce and spices, stir-fried hairy crab (Fukko Bay) fried rice, ramen, almond tofu, Eternal Spring Source Koshu Ryozan 50-year-old (pot), Shaoxing wine Yuewangtai Huadiao Wang (thirty years), Shikumen 30-year-old Highball

At a famous building in Kitashinchi, there was a private dining event from 9 pm. The course menu cost 24,200 yen. The trout sashimi from Ishikawa prefecture had a surprising mousse-like melt-in-your-mouth texture, with a sweet and rich onion sauce, sea urchin as an accent, and the fried leeks and scallions added a nice flavor. The hotate clam had a soft and fluffy texture, and the sauce with Kujo leeks and Japanese pepper was subtly numbing and flavorful. The Peking duck had crispy skin and was wrapped in pineapple from Taiwan and foie gras ice cream, with a perfect balance of textures and flavors. The Yosikirizame shark fin steak from Kesennuma had a thick and crispy fin, and the flavor and aroma of the amberjack were irresistible. The fugu tempura with chili stir-fry was spicy and delicious, with a tender texture and a hint of Sichuan pepper and cumin. The sweet shrimp from Ishikawa and steamed abalone from Wajima were amazing, with tender abalone and sweet shrimp, and a gentle dashi jelly with a refreshing taste of sudachi citrus. The Chateaubriand was tender with a rich umami flavor, and the Chinese miso called Zhuhou sauce added a hint of minty freshness. The seafood fried rice in a thick sauce was rich and flavorful, with abalone, scallops, shrimp, and squid offering a variety of textures and a delicious umami taste. The sakura shrimp simmered soba had plenty of crispy fried sakura shrimp and crunchy vegetables, with a homemade Sichuan chili oil and vinegar for flavor variation. The mapo tofu with white rice was spicy and flavorful, with chunks of tender meat from the steak, offering a luxurious and satisfying meal. The almond tofu made with Yoshino kuzu starch was soft and sweet, with a cheesecake-like taste when squeezed with Meyer lemon. My top 3 favorites were the seafood fried rice with shark fin, the fugu tempura, and the mapo tofu. Despite the full Chinese course meal for lunch and dinner, starting late at 9 pm, I didn't experience any indigestion and enjoyed the unique and delicious dishes. The group had a great time and I would love to visit again. This review has become part of Yui's recommended gourmet, so be sure to check it out!

I was invited to the exclusive event at the innovative Chinese restaurant in Kitashinchi, Osaka, #KitashinchiTOMONO. Located on the 9th floor of a building filled with popular and hard-to-book restaurants, TOMONO captivated me with its creative and delicate dishes. The head chef's intense cooking style was wild and cool, keeping me hooked throughout the meal. The Beijing Duck at TOMONO exceeded my expectations with its deliciousness. The crispy and moist duck, paired with foie gras ice cream and pineapple, was a perfect balance of richness and freshness. It was truly the best Beijing Duck I've ever had. The seasonal dishes like the Yosikiri Zame Shark Fin Steak and the blowfish tempura were also outstandingly delicious. The meal ended with a variety of dishes, including seafood fried rice, simmered cherry shrimp soba, and mapo tofu, satisfying my cravings for more. The dessert, almond tofu made with Yoshino kudzu, was elegant and luxurious, especially when paired with Meyer lemon and Shaoxing wine. Overall, the experience at TOMONO was exceptional, with each dish showcasing the chef's creativity and skill. It was a culinary journey that I will never forget.

This time, as always, the Peking duck was delicious and the chef's smile warmed our hearts. The spicy stir-fried blowfish was quite exciting. The dishes we enjoyed included cherry salmon, mirugai clam, scallop with sansho pepper sauce, shark fin, hairy crab in Noto style, blowfish stir-fried with chili, sweet shrimp and abalone, Noto beef and seafood in sauce, fried rice with cherry shrimp, soba noodles with cherry shrimp, Shaoxing wine, and draft beer.

Located on the 9th floor of the Kitashinchi Place Building, this Chinese restaurant offers delicious creative dishes. Their specialty, Peking Duck, is particularly delicious and a highlight of each visit. Some of their menu items include: - Trout from Ishikawa Prefecture with sea urchin and spring onion sauce topped with green onions - Hoki and mirugai clam salad - Peking Duck with foie gras and pineapple - Steak with sea cucumber - Hokkaido hairy crab with sauce - Fugu from the Noto Peninsula stir-fried with chili peppers - Noto Peninsula abalone with sweet shrimp and citrus jelly - Noto beef Chateaubriand with a sauce made from various spices - Fried rice with sauce - Sakura shrimp soup noodles - Almond tofu

2023 Chinese Cuisine West Top 100 Nominees---------------------------------------------Tomono, located on the 9th floor of the Grand Front Osaka in Kitashinchi, was finally visited after making a reservation by phone. On this day, it was a no-alcohol day, so I enjoyed Chinese tea with my meal. It felt like a mix of Chinese and French cuisine, with an innovative touch. The dishes were unique and delicious, incorporating delicacies like caviar, foie gras, and fish maw without being overpowering. The Peking duck, which seemed pitiful at first, was actually filled with pineapple and foie gras, making it a delightful surprise. The XO sauce here was a favorite, pairing perfectly with meat and fish. The yakisoba and mapo tofu for the finale were exceptional. The dessert, almond tofu, was delightfully chewy. I definitely want to visit again. Thank you for the wonderful meal!

I have always wanted to visit the restaurant "TOMONO", a live dining experience that got me excited from the start. It seemed like everyone else there was accompanied by someone. We started with a toast with champagne and then enjoyed white wine. The meal included chilled bean noodles with white shrimp and caviar, sashimi of sea bream and sea urchin with condiments and Chinese soy sauce blend, Beijing duck with foie gras ice cream and pineapple, shark fin simmered with Chinese ham, scallions, and Chinese cabbage in superior broth, golden eye snapper with asparagus, abalone, scallops, firefly squid, and spring vegetables, chateaubriand with fava beans, yakisoba with Chinese chives, mapo tofu, and almond tofu with Yoshino kudzu and jabara. It was a wonderful experience at "TOMONO" theater. Thank you for the delicious meal!

The chef's special course included chilled bean vermicelli topped with caviar, Thai-style seafood from Akashi, Beijing duck with pineapple, shark fin paitan soup with kinkan only, spring ingredients abalone steamed with seasonal mountain vegetables and firefly squid, grilled amberjack from Chiba prefecture with asparagus, Noto beef chateaubriand from Ishikawa prefecture, yakisoba, mapo tofu, almond jelly, and Perrier for 500 yen. The total came to 27,140 yen. Thank you for the delicious meal, TOMONO!

Mitomi Emon's gourmet site has started. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" Established in 2021 in Kitashinchi, the Chinese restaurant "TOMONO" bears the name of owner chef Ryo Tomonai. Located on the 9th floor of a new building called KITASHINCHI PLACE, it is gaining attention as a dining building with other establishments like the Japanese restaurant Komagari and the tempura restaurant Numata. The interior of the restaurant is a luxurious space designed for guests to enjoy the chef's cooking from a counter in a "C" shape. The cuisine, while Chinese, features a genre-less approach with beautiful French-like presentations and a style that follows seasonal ingredients reminiscent of Japanese cuisine. The restaurant actively incorporates Japanese and Western influences into traditional Chinese dishes to create original creations. Each dish is a work of art. "Chilled Bean Vermicelli" topped with kombu-marinated white shrimp from Toyama and caviar. "Chinese-style Sashimi of Sea Bream" presented in a star shape with wonton, cashews, sea urchin, and cilantro. The sea bream itself is delicious, but the variety of textures and flavors makes it enjoyable. "Peking Duck" served with Taiwanese pineapple and foie gras, offering an interesting contrast of hot and cold. "Shark Fin" in a chicken bone white broth with scallions, napa cabbage, and Jinhua ham, creating a simple soup with a balance of saltiness and sweetness enhanced by the savory finish of Yosikirizame from Kesennuma. "Stir-fried Spring Ingredients" featuring firefly squid, steamed abalone, shirako, and scallops topped with a natural mountain vegetable sauce. The gentle seasoning allows the flavors of each ingredient to shine. The addition of wood sorrel is a nice touch. "Charcoal-grilled Golden Eye Snapper" aged for 10 days from Chiba prefecture, served with XO sauce and cherry shrimp sauce for a delicious salty flavor. While most dishes are gentle, this one has a strong finish, adding variety to the course. "Chateaubriand" featuring Noto beef, a beef version of spicy chicken with Sichuan pepper and Japanese prickly ash. Served with asparagus. "Yellow Chive and Bean Sprout Yakisoba" a delicious way to end the meal with thin noodles that allow you to savor the sauce. "Mapo Tofu" with a deep, rich finish that pairs well with white rice. The chunks of beef add a luxurious touch. "Almond Tofu" with a citrusy finish from yuzu peel. The almond tofu is made with kudzu starch, offering a new texture.

TOMONO, a Chinese restaurant in Kitashinchi, uses high-quality Chinese ingredients while also incorporating a delicate Japanese touch. Dishes like the seasonal ayu fish showcase a blend of Chinese flavors with a refined Japanese presentation. The Peking duck and shark fin soup are undeniably delicious choices.

The food was really delicious this time too. The dishes I had were: Button shrimp marinated in Shaoxing wine for 30 years, Cream cheese blackthroat seaperch with grated daikon, Yellow chives, Nam pla Peking duck, Nara karaage (deep-fried chicken), Okinawa pineapple from Kesennuma, Hokkaido steak, Deep-fried dumplings, Sea urchin from Chiba Prefecture, Golden-eye snapper with shirako sauce, Karasumi (bottarga), Water spinach, Noto beef with cabbage, Mountain vegetable dried meat, Rape blossoms, Fried rice, Firefly squid, Udo (mountain asparagus), and Chinese noodles.

I visit this restaurant once a month, but today it's reserved for a gourmet group. The restaurant has a unique interior design with a white theme that makes photos stand out. The atmosphere is enhanced by red lighting on the walls, giving it a Chinese vibe. Even for those who don't like spicy food, I recommend trying their non-spicy Chinese dishes. We had Belgian beer "Hoegaarden" and champagne to drink. The dishes we tried included shrimp marinated in 30-year-old Shaoxing wine, blackthroat seaperch with grated daikon and yellow chives, Peking duck with Nara's ancient city Hana strawberry and foie gras ice cream, stewed shark fin with dried scallop soup, deep-fried scallop dumplings with uni and shallot sauce, grilled golden eye snapper with fugu milt sauce, Noto beef Chateaubriand with stir-fried cabbage, crab fried rice, firefly squid and udon noodle stew, and almond tofu for dessert. Thank you for the delicious meal, Yoshino Kuzuyunou-san.