Tonight, in Osaka, there is a beautiful Spanish cuisine restaurant located in a business district near Hommachi Station. The chef, Mr. Yamamoto, uses seasonal ingredients to create Basque cuisine. He used to play in Spain and resembles former Japanese national team player Inui. His career is quite diverse, starting from Japanese cuisine restaurants to Argentine cuisine, and then training for 3 years at the one-star restaurant "Alameda" in the Basque region before opening "Ararde" in 2016. Tonight, I invited some foodie friends in Osaka and toasted with Basque beer. The menu included: 1. Foie gras bonbon with chocolate ice cream coated in hazelnut-flavored milk caramel. 2. Basque rock salt (Miyagi oysters) with cauliflower cream, olive oil, and oyster extract foam. 3. Two types of pintxos: Russian sea urchin with Wakayama bonito and strawberry gazpacho. 4. Edible flower with celery sake jelly. 5. Cold snap pea potage with scallop, Iberico ham, Pon cracker, and pea tendrils. 6. Rice dish with Asparagus from Asao, white wine-steamed Hamaguri clams from Kujukuri, Aosa seaweed, olive oil, Italian parsley, and clam soup. 7. Izu Shimoda Kinmedai with asparagus and Romesco sauce. 8. Miyazaki Nangoku black beef rib roast charcoal-grilled, with a comparison of 4 different cuts. 9. Basque cheesecake with chamomile tea. The meal was paired with Basque beer, sparkling wine, white wine, and red wine. The highlight was the custom-made Spanish-style stone oven "Asador" where the meat and fish were cooked with aromatic firewood, resulting in a delicious smoky flavor. The Basque cheesecake at the end was moist and delicious. At this point, our stomachs were full, so we took a Basque cheesecake as a souvenir. Thank you for the wonderful meal!

I have developed a newfound love for Basque cuisine!! We started our course meal at 18:30 and took our time savoring it for 3 hours. Each dish was filled with attention to detail and everything was delicious. The asparagus smoked with grape vine branches was outstanding in both texture and flavor, truly unforgettable. The chef was also very engaging, chatting with each group and making the 3 hours fly by with delicious food and enjoyable conversation. The chef mentioned that he adds his own twists to the menu as he cooks, and I am excited to visit again. I heard that he will be going to Spain for work for about a month, so he will be taking a break, but I will definitely make a reservation and go back when he returns!

The stability of deliciousness! What is Basque cuisine? My friend asked, so we decided to try it out. It's different from Italian and French cuisine! Of course. We enjoyed it slowly until our stomachs were about to burst, saying "Delicious!" all the way.

On May 11, 2023, I visited the Basque cuisine restaurant "Ararde" with a food blogger who had introduced me to the place back in February 2021, during the height of the COVID-19 pandemic. The restaurant, with its Spanish-style stone oven "Asador," features an open kitchen where the chef manages to prepare dishes for the 10-seat counter all by themselves. We opted for the omakase course priced at 16,500 yen, which included a variety of dishes such as foie gras bonbon with hazelnut milk caramel and chocolate coating, Miyagi oysters with cauliflower cream and olive oil, and a selection of pintxos. The highlight of the meal was the Miyazaki black beef rib roast cooked over wood and charcoal in the stone oven, offering a juicy and flavorful experience. We enjoyed Basque beer and Spanish wines throughout the meal, finishing off with a delicious Basque cheesecake and coffee. The colorful and exquisite presentation of the dishes, along with the live cooking experience, made for a memorable dining experience that lasted over three hours. I look forward to dining with the food blogger again in Kyoto and Osaka in the coming weeks. Thank you for the wonderful meal!

It is a well-known Spanish restaurant in Osaka. It has a strong potential for one-person operation. It is a place where you can feel the passion of the owner who is dedicated to the business. It is worth spending the night there. You can forget about time and enjoy drinking. I prefer ordering a bottle when dining alone. It may not be suitable for business entertainment, but it is perfect for spending time with loved ones. It's surprising that reservations are still available, but I am grateful for that.

The restaurant starts promptly at 18:00 with a warm, wooden interior. Surprisingly, there is only one staff member - the chef! He manages everything from cooking to serving and even recommending wines. The menu consists of recommended dishes only, and you choose wines based on your preferences. The menu items are all high-quality and delicious, with impressive presentation. The tapas and classic gazpacho with strawberries were particularly delightful. The chef's passion for cooking is evident in every dish. Be prepared to spend about 4 hours for the course, as it's a one-man show. Overall, this Spanish restaurant in Osaka is highly recommended and definitely ranks among the top. Thank you for the wonderful meal! Whew~.

The restaurant starts at 6:00 p.m. on weekdays with advance reservations through the Pocket Concierge course (¥16,500). This restaurant is highly rated for its Basque cuisine. The dishes were not as numerous as expected for Basque cuisine, but they were all carefully prepared by the chef who trained in the region. One dish that stood out was the rice with bamboo shoots and firefly squid, cooked paella-style. The Keller beer, unique to this restaurant, was also a special experience. The food was satisfying, but service was a bit slow due to being short-staffed. It took about 3.5 hours, longer than the expected 3 hours. It made for a tiring experience, as people's attention span is usually only about 2 hours. A shorter course would have been more enjoyable.

It feels like eating a Golden Chocolate ice cream Pino by stabbing it, Foie Gras Basque anchovy green olive rice sausage paprika sardine finely chopped pistou fish cake, steamed Suzuki egg, cod milt potage, olive oil omelet, sea urchin crab taco risotto, red snapper red shrimp soup rib roast cheesecake.

As I was organizing data, I realized how hungry I am. I haven't had Aralde's cooking at all! In fact, I haven't even been to Osaka. With spontaneous plans, it's hard to get a reservation at popular restaurants. I can only look at pictures and endure the hunger. I'm so hungry.

The foie gras ice cream that came out first was really delicious! As a fan of Pino ice cream, this one felt like a luxurious version with a larger volume, making me even more full than I expected. The octopus from Akashi, prepared by the chef, was further enhanced and was absolutely amazing.

On this day, I visited Alarde to celebrate the birthday of my foodie partner ☺️ Of course, I had ordered the main meat dish in large portions in advance for our meal together. Overall, each dish had a good amount of food, and even without ordering extra meat, I think the satisfaction level would still be high ✨ #alarde #Spanish cuisine #Basque cuisine #modern Spanish #Osaka Spanish cuisine #Osaka gourmet #Osaka dinner #Honmachi #Tabelog #Tabelog high rating #Tabelog 3.5 and above #Tabelog top 1000 #Michelin #One Michelin star #Osaka Michelin #Want to connect with gourmet lovers #Want to connect with food lovers #Meatstagram #Gourmetstagram

When it comes to Basque cuisine in Osaka, Aralde is a must-visit. Located in Awaza but closest to Hommachi station, it's within walking distance from Awaza. Aralde stands quietly in a slightly hidden alley. Upon entering the restaurant, you'll find a long counter and tables in the back. This time, we were seated at a table in the back, perhaps due to the timing of our reservation. We opted for wine pairing, starting with a Spanish sparkling wine "IZAR-LEKU" for our first toast. It features delicate bubbles and an easy-to-drink flavor. Before the amuse-bouche, they introduced the main meat dish, a rib roast of tropical black pork from Kagoshima, which looked delicious even before being cooked. The amuse-bouche was a "Foie Gras Bonbon Chocolat" with Basque salt on top. It was a special treat, showcasing high quality right from the start. The rich foie gras paired with ice cream resulted in a refreshing aftertaste. Good restaurants always impress with their amuse-bouche. By the way, this bonbon chocolat was surprisingly large. Next came the appetizers, starting with two pintxos: "Russian Uni" and "Green Tapenade with Horse Mackerel". The uni was delicious, but the mackerel and tapenade combination was amazing. We paired this with Txakoli Katxiña, a famous lightly sparkling wine from the Basque region. The pouring technique is unique, so be sure to watch it. Then, we had octopus with Basque chili and onions. Followed by octopus salpicon and a soup to eat. The soup, based on tomato and garlic, included ingredients like Iberico ham and shrimp. It was surprisingly voluminous and of high quality. Unexpectedly, we were served a rice dish with firefly squid. It was delicious, almost like paella. For the fish course, we had golden eye snapper with white asparagus. The final meat dish was rib roast, prepared using charcoal, firewood, and grape branches, and served with three cuts (ribeye, back ribs?, skirt steak). If we had sat at the counter, we could have watched it being cooked. The wine pairing was a Rioja. Lastly, we enjoyed the famous Basque cheesecake and coffee. The chef explained everything very quickly, making us wonder why, but it must be tough handling everything alone. We initially thought he was in a bad mood, but he turned out to be very friendly once we started chatting. Definitely sitting at the counter next time!

This time, my wife and I visited the restaurant. Last time, we requested a table at the back, but this time we were seated at the counter. It turned out to be a great choice. We enjoyed chatting with the chef while savoring delicious food, it was simply the best. There were three other couples besides us this time, and the chef managed to serve everyone single-handedly without much stress. He also interacted with the counter customers in a pleasant manner. I was truly impressed. Looking forward to the next visit. This restaurant, 'Ararde', is my absolute favorite. Thank you, chef.

I went to celebrate my wife's birthday! The interior of the restaurant was beautiful with a counter and tables. Everything I ate was incredibly delicious! The wine also went down smoothly. It may take some time because it's a one-person operation, but it's a great space to enjoy a meal.

I visited the Aralde variety show hosted by Katsura Kyotaro. Of course, it includes Michelin Basque cuisine and drinks. The seafood is carefully selected like at a high-end sushi restaurant, offering a range of dishes from classic to Basque regional specialties with meat, fish, vegetables, and fruits. The one-man show by the amazing Yamamoto-san is filled with hospitality, leaving you feeling satisfied. The leisurely stay is also recommended.

I finally visited "Ararde," a restaurant I had been wanting to visit for a long time. As soon as I entered the restaurant, I was greeted by the chef and a small staff. Despite my initial concerns about the size of the restaurant, I had a wonderful time from the moment I sat down until I left. The chef, who I thought might be difficult to approach, turned out to be very friendly and engaging. The attention to detail in the dishes and the impeccable cooking techniques impressed me. Every delicate sauce and dish perfectly matched my preferences, making it a delightful experience. This is a restaurant that I would recommend only to myself. As I left, I made sure to make a reservation for my next visit. Thank you for the wonderful meal.

Aralde in Awaza, Osaka Chef Yamamoto's special course (starting from 12,100 yen) It's been a while since I've had Chef Yamamoto's cooking. This time it was Basque cuisine, not Spanish. - Foie Gras Bonbon Chocolat: a specialty dish with hazelnut chocolate and Basque rock salt - Pinchos: homemade brioche with anchovy, red paprika, and balsamic vinegar - Cherry mackerel: I don't remember the exact dish, but it was incredibly delicious - Gazpacho: made with Amaou strawberries and Basque rock salt, even without edible flowers, the taste was exceptional - Oyster scrambled eggs: with Samurai oyster and rapeseed flowers, my first time trying Samurai oyster and it was delicious - Paella: made with Himeji firefly squid, visually stunning - Mana gatsuo: with Jerusalem artichoke cream and parsley sauce - Saroma black beef: cooked slowly for nearly 2 hours, cut into different parts for various enjoyment - Basque cheesecake: the ultimate Basque dessert After the meal, I had espresso or coffee. As always, the course was generous and satisfying. It's a wonderful restaurant with excellent food. I don't drink alcohol, but I had a glass of white wine, and it was great.

As a Basque cuisine lover, I had to visit the Basque restaurant "Ararde." The name of the restaurant comes from a parade at a festival in the Spanish Basque region, which holds special meaning for the chef. In the center of the restaurant, there is a large wood-fired oven. From the first tapas to the soups and grilled meats later on, Ararde fully satisfies the craving for Basque cuisine. The porcini scrambled eggs were rich in porcini aroma, and the fact that the porcini was frozen was a surprise. Apparently, Spanish porcini is of high quality even when frozen. The restaurant used to be a cake shop, which explains the cute door that deviates slightly from the casual style of the restaurant. Similar to Kyoto's Monk in using wood-fired cooking, the main difference lies in the direction of the cuisine. Ararde offers hearty dishes while Monk provides a serene atmosphere. The main feature of Ararde is usually Kagoshima's black wagyu beef, allowing even solo diners to enjoy a large piece of meat. The chef, Yoshitsugu Yamamoto, used to be the head chef at the Osaka Basque restaurant "Etorla" before opening his own restaurant in 2016. The restaurant only offers set courses, and the chef handles both cooking and service alone. Despite the challenges, the restaurant is child-friendly, with local families often visiting with their children. Even when unexpected guests arrived, the chef handled the situation calmly, showing no signs of stress. You can also find more food-related articles on my blog.

The explanation of the dishes and the description of the drinks were done very thoroughly and nicely, which is rare these days with many owners misunderstanding things. The service was exceptionally wonderful. It's important for both customers and the restaurant to show gratitude and respect each other by following proper manners. Now, onto the taste. The pintxos were incredibly delicious and I finished them all in no time. The last dish was meat, which I had requested a smaller portion of, but it turned out to be quite generous, so I ended up leaving some. I will make sure to ask for a very small portion next time. It's a restaurant I would love to visit again.

The menu, starting from the foie gras specialty to the Basque cheesecake at the end, was very enjoyable. Each dish had a generous portion, which would be pleasing for those with a big appetite. Even for light eaters, the main course portion can be adjusted. The foie gras and hazelnut chocolate dish alone could make you want to drink a lot of wine. The foie gras mousse is not overpowering, and the fusion with chocolate is excellent, with a hint of rock salt in the aftertaste. The two types of pinchos were delightful, with different sauces adding to their deliciousness. The pumpkin potage with Gunma cheese, sweet persimmon, and anchovy was very sweet and flavorful. The sautéed shirako with Jerusalem artichoke sauce had a deep and crisp taste. The egg and porcini mushroom rice bowl was simple yet delicious, especially with truffle on top. The crab paella in an individual-sized pot looked luxurious with crab meat and innards. The saury with oyster sauce had a Japanese touch, light and refreshing. The charcoal-grilled aged beef main dish was juicy and packed with umami, although the portion size was a bit overwhelming. The Basque cheesecake dessert was smooth and rich, a perfect way to end the meal. The 3.5-hour dining experience, although a bit long, was enjoyable thanks to the delicious dishes. The only downside was the long wait between courses due to the chef handling everything alone. Despite that, the food was fantastic, and the chef's diverse culinary background reflected in the unique dishes. The prices were reasonable considering the quality and quantity of the food. Truffle topping was available at an extra cost. The restaurant seems to focus on Chacoli wine. Overall, a great dining experience worth visiting, especially for locals.

Located in a residential street, this modern Spanish Basque cuisine restaurant is run by Chef Yamamoto. After studying Japanese cuisine, he traveled to Argentina and then trained at a one-star restaurant in the Basque region before returning to open his own restaurant, Alarde, which also earned a one-star rating. Their distinctive cooking method involves using a wood-fired oven called "Asador" to cook meat and fish with wood or charcoal, giving them a unique smoky flavor and bold taste. They also have a selection of Spanish wines that complement the dishes. The restaurant operates with just one staff member, so those who are impatient with the speed of service or sensitive to smoke should be mindful of the smoky atmosphere and dress accordingly when visiting. Thank you for the meal.