If you are going to Osaka, you might want to try a unique restaurant that is not sushi, French, or Italian. One such place is Kamoshiya Cosmoto, which has been awarded the Bronze on Tabelog. The concept is to pair alcoholic beverages like wine, sake, and beer with dishes from around the world, changing the theme monthly. The name Kamoshiya comes from "brewery," focusing on alcoholic beverages like wine and sake as if they were seasonings. It's a must to try the pairing at such a place. The restaurant was almost empty when we visited during the late Golden Week hours, but we had the place to ourselves. The friendly female staff, who are managing the place due to senior staff leaving during the pandemic, made our experience delightful. The theme for the night was dishes from the coastal regions of Southern Italy and Spain, with a hand-drawn map provided by the staff. The dishes included a variety of tapas, a white gazpacho with ham, ajillo with shirasu and chili, a rice salad with hog skin, Mahomelde sauce pasta, and more. The dessert was a Basque cheesecake with cumin powder. It felt like a culinary journey through Spain and Italy, with the staff's knowledge and attention to detail making the experience truly unique. The restaurant also plans to feature cuisine from Korea, China, Germany, Arab, and Africa in the future. Overall, it was a fantastic dining experience with a lot of thought put into each dish.

Thank you for the enjoyable time we had last September in South Korea, where we experienced a variety of dishes such as court cuisine and New Year's dishes, creatively arranged to match with unique drinks. We were served rare drinks that complemented the dishes perfectly. Thank you very much.

"Hidden gem restaurant 'Kamoshi Yakusumoto' with no signboard, featuring a cozy space with a wooden counter bar concept where you can enjoy a unique blend of Japanese and Western cuisine. The monthly changing themed courses offer creative combinations like 'French cuisine x Indian cuisine,' 'French cuisine x Chinese cuisine,' 'Italian cuisine x Japanese cuisine,' 'Korean cuisine x Japanese cuisine,' allowing you to embark on a culinary journey around the world. With around 2000 wines and 200 types of Japanese sake, the pairing options with the dishes are exciting."

I am traveling around the country in search of truly delicious food. I love everything from high-end cuisine to casual dishes. 【Area】Fukushima area, Osaka City, Osaka Prefecture 【Genre】Innovative (Taiwanese cuisine in this case) 【Award】Bronze Award on Tabelog 2023 【Number of visits】First visit 【Crowdedness】Reservation required 【Comment】This restaurant travels the world of cuisine every month, changing its cuisine genre. This month, it was Taiwanese cuisine. It was interesting to try dishes I have and haven't had in Taiwan. Thank you for the meal. 【Evaluation Criteria】 - I primarily base my scores on the taste of the food. - I give additional points or deductions for factors like cost performance, service, and ambiance. - I express my evaluation of the restaurant through scores. Comments are just supplementary. - I consider the relative quality of the cuisine genre when assigning scores, so a high-end dish may receive a low score if it's not tasty, and a street food dish may receive a high score if it's delicious. - I regularly adjust scores for consistency. - For hotels, inns, golf courses, etc., I evaluate the entire facility on a 0.5 point scale. Please refer to my profile for more details.

Visited Camoshia Kusumoto in Osaka Fukushima for the first time. The concept is to pair brewed beverages such as wine, sake, beer, with cuisine from around the world. This time it was German cuisine. I originally thought they would base their menu on Japanese cuisine and set a different theme each month, but they completely focused on German cuisine this time. If they do this every month, it's an incredible restaurant. The chef's skills are exceptional. The pairing of German cuisine and brewed beverages included Gouda cheese, potatoes, beef tartare, oysters, caviar as finger foods. Sparkling Riesling wine with white asparagus and white sauce served in a bottle. Australian unfiltered wine with herring and rice, beet salad paired with rose wine. Beer with horseradish served with barley black bread topped with herring, sour cream, and berry sauce, and venison cutlet sandwich. Hoover's rose sparkling wine with white sausages, ice wine, and pot-au-feu with three types of cabbage. DEUS, a beer made using Champagne yeast, paired with German fresh pasta, apricot mushrooms, beef, and bell pepper stew. White wine made from a variety of grapes with cherry salmon and lily root in a sauce with seven herbs. Red wine with pork loin and blood sausage, cheese sauce, apple puree, breadcrumbs, and spices. Smoked beer with Hamburg steak, Lindahl Laden thinly sliced beef wrapped around pickles, and Mortadella sausage layered dish. Sweet treats included cocoa cake, two types of chocolate, cheesecake, and ice cream cake. The restaurant had a high level of quality, attracting a sophisticated clientele. I personally enjoyed the dishes within my familiar genres, but felt a bit overwhelmed by the unfamiliar German cuisine. However, it was an enriching experience. I look forward to the next visit, hoping to better understand the chef's unique perspective on cuisine during a themed night within my comfort zone.

Kamoshiyakusumoto is a hidden gem located on the first floor of a building just a 3-minute walk from JR Osaka Loop Line Fukushima Station. Opened in 2006 by Chef Noriyuki Kusumoto, this restaurant changes its theme and alcohol pairings monthly, offering a unique dining experience that combines Japanese and French cuisine in January 2023. The chef's playful spirit and the customers' delight and surprise seem to be the driving force behind the constantly changing menu. The set course meal costs 29,040 yen, with an additional half-pairing option for 9,680 yen, bringing the total bill to 38,720 yen. The dishes included foie gras terrine, Kyoto vegetables, rare grilled amberjack, tiger pork, duck liver sauce, lamb sauté, and more. The meal was paired with a variety of wines and sakes, including champagne, aged sake, and red wine. The experience was truly delightful.

This is my first time here! The theme is food and it's like a world tour with a different country theme each month. In September, it was Italy. There were about 20 different types of bite-sized pasta. I didn't realize there were so many types of pasta! The pairing was also excellent.

I visited the popular restaurant Kamoshiya Kusumoto, which has won the bronze award for four consecutive years. The location is in Fukushima, Osaka. The exterior is a bit hard to find in a building on a back street off the main road. The interior is simple and stylish, with a row of counter seats. This restaurant is known for offering a culinary journey around the world through its dishes. In July 2022, the theme is "Southeast Asia - Thailand." You can enjoy a unique combination of Thai cuisine, Japanese cuisine, and wine pairing by chef Noriyuki Kusumoto. The menu includes dishes like pork sausage chips, cold tom yum soup, passion fruit, green mango sorbet, Thai nam krip, Thai rafty, raw bonito with chili peppers, Malay curry assortment, and mango dessert. The concept of pairing sake with wine is also impressive. It's a fantastic place to enjoy world-class cuisine and wine in a wonderful atmosphere. It's truly a remarkable experience.

Every month, Kamoshita Yusumoto in Fukushima changes its theme. When I visited during the hot summer, the theme was Thai cuisine. There are many creatively adapted dishes, making it enjoyable with unexpected twists. The Thai influence blended with Kamoshita's unique style made this month a memorable experience.

Gourmet site, started. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" Tonight, we travel to Northern Italy for dinner. It's difficult to fit his cooking into a box because his cooking is about traveling. "Kamoshiaxumoto" in Osaka continues to offer innovative dishes. The theme of the dishes changes significantly every month, taking us to a country somewhere in the world. For example, the theme that started on this day in March is "Northern Italy x Japan." The bar-like calm space immediately invites us to the world of Northern Italy. Before talking about the dishes, there is one important thing that is common in his cooking. The hint is hidden in the shop name, "Kamoshia (brewery)," which means the existence of brewed alcoholic beverages such as wine and sake. It provides an excellent marriage as if fermented alcoholic beverages were one of the seasonings. Yes, the dishes themselves are based on fermented foods, and the excellent compatibility with fermented alcoholic beverages is inevitable. Please try practicing pairing. Here is the lineup of dishes. "Bagnabreiza" Not Bagna Cauda, but Bagnabreiza. "Bagna" means sauce, and "Cauda" means hot. Therefore, this is Bagnabreiza. Layer cold pizelli over Mongow squid carpaccio and salted squid, a fermented dish, reducing the persistent coldness and leaving the taste of squid and the sweetness of pizelli in the aftertaste. A fantastic starter. "Minestrone" Originally meaning "soup with lots of ingredients," it is not originally a dish using tomatoes. Kombu umami and white miso from Japan participate. Miso is also one of the fermented foods. The addition of animal umami is typical of Italy. Although we introduced it without tomatoes, the wine elements in pairing. A stylish pairing. "Young Ayu and Bakara Mantecato" Young ayu fritters. Rolled and fried pasta, combined with salted cherry leaf and more. A fusion of Northern Italy and Japan, with the flavor and bitterness of cherry leaves making it feel like spring. On the same plate is Bakara Mantecato, a Venetian regional dish. A dish similar to French brandade de morue. Using cherry sea bream entrails and pink pepper as accents. Delicious, deserves a round of applause. "Mountain Vegetables and Shellfish Assortment" A dish like a Japanese shellfish dish. Shellfish dishes such as red clams, flat clams, and clams are combined with sauce. A dish that skillfully fuses Italy and Japan with a Genovese made from mountain vegetables. Wasabi as a hidden flavor is also good. "Spring Herbs and Salsatonnata" Salsatonnata, a combination of tuna sauce and spring herbs. Gelatin made from pig's head is responsible for the animal umami. A salad-style dish using herbs from Kajitani Farm, with spring truffles adding a glamorous touch. "Trofie" Trofie, a pasta from Liguria. Every part of a tiger puffer fish is packed into one dish. The texture of the flesh creates a creamy sauce with the white child. Adding the umami of fermented foods by shaving cheese. "Galette" A dish from Trentino-Alto Adige. Spring ingredients wrapped in buckwheat galette. The umami created by firefly squid and the aroma of butter are excellent. "Charcoal-Grilled Cherry Sea Bream" The fish dish is cherry sea bream. A Ligurian dish, fish soup, or bouillabaisse as the sauce. "Taliata" Tuscany's famous meat pounded. The meat is handled by Kyoto's fighting chicken. The taste is supported by a sauce made from fermented black garlic and cheese. The taste of the fermented foods is excellent. "Panino" An Italian sandwich-like panino. By the way, it's panini in the plural. Mitomie Mon had a solo meal, so it's a panino. Black wagyu with red wine sauce, cheese, and Italian vegetables. This is also incredibly delicious. "Dolce" Gorgonzola from Lombardy.

On the second night in Osaka, I visited a unique restaurant where the main country featured in the course menu changes every month. This time, the focus was on Germany and surrounding countries. The dishes were explained in detail, including the cooking methods and eating customs of each country. The flavors were authentic and delicious, reflecting the culture of each region. The restaurant also offered a variety of drinks, such as wine and sake, to complement the dishes. Overall, it was a great experience, and I would recommend this place for anyone looking to enjoy a culinary adventure.

This restaurant changes its theme every month, offering a variety of dishes from different countries. This month's theme is dishes from 9 countries around Germany. The set course starts from 30,000 yen and includes luxurious finger foods like Gouda cheese chips, hash browns, tartare of short rib beef, sour cream with oysters, and caviar. Each dish was unique and delicious, with highlights like white asparagus mousse, horseradish mousse with cherry salmon, and a schnitzel sandwich with deer meat. The pasta dish with raclette cheese was also a favorite, along with the roasted blue cheese pork loin. The dessert selection, including yogurt and dried fruit ice cream cake, was like an aromatic experience. Overall, the food was full of character and flavors, making it a memorable dining experience.

I have been exploring various hidden famous restaurants in Osaka Fukushima, but it is rare to come across a unique restaurant (in a good way) with such a high level of craftsmanship. Each dish shows an incredible level of dedication, truly embodying the chef's world. One of the joys of dining at a restaurant is the encounter with dishes that I have never tasted before. The surprise, excitement, and new discoveries of how ingredients are used in such a way, and how delicious they can be, are what make dining at this restaurant so enjoyable. The chef's cuisine is a series of such encounters. Conversely, if you seek easily understandable deliciousness, your palate may not be accustomed to the unfamiliar flavors. The dishes are incredibly delicious and pair perfectly with alcohol, but the chef's creations may not be universally appealing, which I think is easy for the chef to do. Also, I had some pretty good champagne, and the selection was amazing. It's the kind of selection you wouldn't even find in a high-end foreign hotel. And the prices are reasonable! The avant-garde cuisine, the chef's sense of alcohol, and the strong commitment to quality make me a fan. I would love to visit again with a different theme.

We were brought to this restaurant by someone we greatly appreciate, and it was our first visit. We were already familiar with the existence of this restaurant, as it is run by a former staff member of "Libroverde" in Kitashinchi, which we had visited before. On the day of our visit, we walked from JR Fukushima Station to the restaurant, which is located in a hidden spot in a narrow alley. We climbed the stairs of a building and opened the door to find the restaurant a few steps down. The interior consisted of only a counter. The chef greeted us and served dishes with a theme of South Korea and China. The dishes included: - Squid with yolk vinegar and pickled vegetables - Chicken broth with lily root porridge and chicken oil - Jeju Island pork kimchi with mackerel and scallop - Golden snapper with burdock and peanut sauce - Cold amberjack with radish water kimchi - Potato flour with sweet sea bream scales - Whole chicken samgyetang with abalone liver and pickled garlic - Beltfish with cartilage - Conichiri with blowfish - Milkarl with wheat flour tteokbokki and yukhoejang - Passilto (dessert) I won't go into too much detail to keep the surprise, but the dishes were unpredictable and intriguing. The samgyetang, for example, had abalone liver added halfway through for a unique twist. The menu changes monthly with themes from different countries, such as various European countries and Japan, with adjustments made for Japanese taste preferences. The pairing of drinks was also brilliantly selected. Overall, we were very satisfied with the experience. The restaurant currently has a rating of 4.21 on Tabelog.

This time, it's a French x Indian pairing with a focus on Indian champagne and wine. The spicy dishes paired with spicy drinks create a perfect fusion. I believe ordering the pairing is a must here. However, the chef and sommelier are the only ones working, so the fast-paced meal leaves me with some idle time between courses.

Masala, squid, ghee sauté, carpaccio instant smoked, nanohana, oyster vinaigrette mix, salted 2% caviar cod, shirako, tamarind chips spicy. Indian vibes. Marinated short horn beef with mustard, no tartare, light egg yolk sauce. Rossini's arrangement, abalone and surf clam, mixed spiced abalone liver puree, stir-fried with ghee and spices, sag with spring greens, nan with dried fruits and apricot, ho-ho bird fried, coconut sauce powder sambal soup, bouillabaisse, grilled eggplant, green beans fish curry (marinated mackerel, sauce with coriander, pomegranate) too fishy. Chicken tikka, cashews, Comté cheese crab brioche, Mimolette cheese, cumin oil powder, lotus root red onion beets, water buffalo yogurt apple cheesecake, white mold cheese, apple sorbet, masala chai powder. From start to finish, dishes with abundant use of spices. Not too spicy or overwhelming, it was delicious. Pairing at 38,500 yen.

[Facility] Bike parking: Times Shin-Fukushima Station Front Exterior: iMac-like appearance, stairs and empty bottles that are not noticeable if you don't know about them Interior: 1st floor has 8 counter seats, 2nd floor has a toilet Toilet: Normal Amenity: Normal [Taste] Total price 62,700 yen (for 2 people) Course: 26,200 yen Macao theme Drink: Herb tea (hot), Pu'er tea (hot), Non-alcoholic cocktails 1. Minchi (Macao-style home cooking) - Quail eggs, diced potatoes, Oriental, rice chips 2. Ginger milk custard - Fresh corn sorbet, noble rot wine gelee 3. Bacalhau croquette - Salted cod croquette, Yura sea urchin 4. Caldo Verde - Sausage, swordtip squid, sauce 5. Sardinhas Assadas - Deboned sardines, cucumber, red onion, nuts, pink pepper 6. Kebap - Roasted kebap with a mix of flavors 7. Laksa - Coconut milk and lobster soup, tofu, quail eggs, fish balls, rice flour noodles 8. Pumpkin jasmine fried rice - Pumpkin, jasmine, fried rice 9. Curry crab - Crab curry sandwich, sweet potatoes and beans 10. Africa Chicken - Peri-Peri chicken with a mix of spices and soy sauce 11. Pork chop bun - Hong Kong-style steamed bun with roasted pork 12. Dessert - Mango ice with two types of pepper, samosa, egg tart, starfruit [Service] Payment: Cash only Customer service: Chef greets everyone, knowledgeable staff, 3.5 hours for the course Overall: A unique concept of enjoying various cuisines from around the world, with a focus on fermented foods. Prices are a bit high, especially for non-alcoholic drinks. The concept of experiencing different cuisines each month is appealing, and the emphasis on fermentation sets it apart from other restaurants. A place to revisit once you have the time and budget for it.

On this day, Malaysian and Singaporean cuisine came out and it was a unique world view that I had never experienced before! The dishes were all completed in the mouth, and you could really feel the chef's dedication. Located a 2-minute walk from Shin-Fukushima Station, this restaurant has won the Tabelog Award bronze for 5 consecutive years. I had the dishes at the counter on this day! Pairing with brewed alcohol such as wine, beer, and sake is recommended as the concept. Visit date: July 15, 2021. Malaysian and Singaporean cuisine is not something you eat every day, so it was fresh and surprising one after another, making me excited all the time! It felt like being on a trip, and I couldn't help but wonder what kind of cuisine would be next month. I could feel the chef's efforts and ambition through the dishes. When the chef left, he thanked us himself, and the service was very polite! Thank you for the meal (*ˊ˘ˋ*) Thank you for reading to the end. Please "save," "like," and "follow." I'm still inexperienced in writing reviews, so please be gentle. I will reply to comments if you leave them (^^) Please also follow me on Instagram (^^) Enrique【@eri.ogawa1102】

Award-winning restaurant on Tabelog. Top 100. I review only restaurants that were either delicious or really bad. Visited for dinner. The restaurant changes its concept every month. This time, the theme was the Malay Peninsula. Thai, Malaysian, and Singaporean cuisine. Every time I heard the explanation, I could feel the chef's dedication. The wine pairing included Thai wine and flowed perfectly with the dishes. The flavors retained the local taste but were adjusted to be more easily enjoyed in Japan. I would love to come back for a different theme. Thank you for the wonderful meal.

- Miankam (Charcoal-grilled Higosho, minced pork, sausage, pineapple, papaya, green mango, sansho pepper, som tam) - Pork mince and crushed clam and lemongrass dumplings, watermelon and lime mint eating soup - Larb Pla Muk (Squid, rice powder, herbs, melon) - Lettuce and herb salad, coconut-flavored fromage blanc, prosciutto, muscat grapes, lotus seeds, caviar, pickled vegetables, gaspacho-style soup, baimakul, abalone, white shrimp tartare, coriander ice cream, abalone liver sauce - Banh Xeo (Grilled white fish, turmeric, coconut milk, rice flour batter, spinach batter, Iberico pork tongue, asparagus, avocado, egg yolk sauce), Nuk Cham - Coconut milk and coriander soup, sea bream with anchovy pepper, lychee honey, chicken breast, chicken thigh, jeo (roasted ground shishito and eggplant), lychee - Stir-fried clams and vegetables, barramundi, green curry sauce, grilled eel, blue cheese, banana fritters, zucchini, coconut and lemongrass flavor, glutinous rice - Banh Mi, Quai Chai, grilled banana, Banh Plan, pudding, cherries, sorrel ice cream, Vietnamese coffee shaved ice, condensed milk The theme for June was "France and the Indochinese Peninsula (Laos, Vietnam, Cambodia)". Most of the dishes had a taste of the Indochinese Peninsula, with little to no French elements. The course took about 3 hours and 30 minutes to finish, which felt a bit long personally. As a first-time visitor, I put effort into pairing the dishes with drinks, but the selection didn't quite match my preferences. It might be better to order non-alcoholic drinks or choose your own beverages individually. The cuisine had a strong creative flair, perhaps a bit ahead of my palate level. The price, including pairing, was 40,000 yen per person, reflecting the elaborate and labor-intensive nature of the dishes, but it does seem like a Tokyo price. Nonetheless, this was only my first visit, so I plan to give it another try with a different theme. Thank you for the meal.

The chef handles the cooking alone while the wife pairs distilled spirits. Each month, the cuisine theme changes to a different country. This time, it was the fusion of Vietnamese, Cambodian, and Laotian cuisine with a touch of French elements. I'm not a big fan of Asian cuisine, and I initially thought it might not be worth the price considering the ingredients' cost. However, each dish was incredibly delicious, and I was surprised by how tasty they were with those ingredients. The ambiance is moody and suitable for a date night. The cost might be a bit high for two people, especially with the almost mandatory pairing, starting from 43,000 yen. Nevertheless, it was really delicious.