"The Tabelog Award 2023" bronze-winning restaurant is a favorite of mine, run by a disciple of Honkotsuki, where photos of the food are not allowed, just like at Honkotsuki. I think both the food and service are fantastic, and Tokyo customers might be especially pleased when paying. There are no flashy dishes with caviar or gold leaf; instead, the focus is on delicate and flavorful dishes, which I personally love. The owner's hospitality is just right, creating a comfortable atmosphere. Personally, I found the steamed rice and soup to be delicious. This traditional Japanese restaurant is recommended for those looking for a delicious dining experience every month. With a bit of flexibility in scheduling, new reservations are possible if you call ahead. [Chef's Recommended Course] - Korean loach with white taro stem, plum meat, and hojiso - Steamed rice with Dada soybeans from Sendai, topped with homemade karasumi - Awaji Island conger eel soup with grated okra, conger eel scraps, and bonito broth - Awaji Meichi sea bream with Yura red sea urchin - Corn, Gold Rush tempura, Aichi fruit tomato, and Shimane abalone with chopped long green onion, okra, jellyfish, cucumber, ginger vinegar - Akashi octopus and myoga salad with water shield, sesame-flavored ivy gourd and clam, garnished with pink lotus petals - Grilled Ishikage clam from Iwate with white leek - Lake Biwa ayu rice cracker tempura with light snow salt and vinegar citrus - Fried ayu bones, head and tail with sweet vinegar sauce - Fried silk skin eggplant with hair crab sauce - Bonito tataki pickled in radish with grated daikon and Kumamoto seaweed - White rice and pickles - Fig, muscat, Queen Nina, cider jelly - Warabi mochi kakigori with black honey and kinako It was delicious, thank you for the feast. ***Thank you very much for reading until the end. Your "Follow," "Like," and "Save Restaurant" are truly encouraging, and I appreciate your continued support. *** Please also check out my Instagram. Mariko Fujisaki (@mariko_fujisaki) https://www.instagram.com/mariko_fujisaki/

In March, I went to Aoki-san's restaurant. It's getting warmer, so I started with a beer. The surf clam, carabineros shrimp, Hokkaido sea urchin, hamabo-fu, rape blossoms, and jelly were all delicious. The surf clam had a strong umami flavor without any fishy taste. The combination of shrimp and sea urchin was also great. The tempura of small beans with rice steamed in a bamboo basket and topped with karasumi was a delightful taste of spring. The clam and scallop sinjyo soup with crab miso salt and warabi fern had a perfect balance of flavors. The sashimi platter of flounder, firefly squid, and purple sea urchin was fresh and tasty. The yamaimo, spicy daikon radish, and spring bamboo shoots were delicious. The salt-grilled olive flounder with wasabi flowers was excellent. The deep-fried red snapper with spring vegetables in a savory sauce was full of delicate flavors. The meal ended with rice and pickled mackerel, a yuzu jelly, bracken rice cake, and thin green tea. It was a refined and enjoyable dining experience at Aoki-san's restaurant. The food is consistently delicious, and I always feel satisfied and full. Thank you for the wonderful meal.

The elegant landlady and kind master have a wide variety of sake to accompany their exquisite dishes! The food is truly delicious, especially the broth which makes you want endless refills. Every visit is a delightful surprise, not just for the food but also for the ambiance, sake selection, and tableware. It's a shame we can't take photos, but the attention to detail is always impressive. We are always moved as if it were our first visit.

In May, I visited Aoki-san's restaurant as usual. The dishes like Kinjiso, Oma Uni, Kegani, and Jure were just as expected, making me feel at ease. The Anago sushi wrapped in seaweed was delicious. The season for Conger eel has started, so I enjoyed the Hamo and Maru eggplant soup. The sashimi included Amadai, Kensaki squid, and purple sea urchin, with Amadai being a favorite for its flavorful white meat. Aoki-san's appetizer platter is always a hit, with dishes like fried asparagus rice crackers, firefly squid with watercress miso, yuba and sweet shrimp, cucumber and jellyfish, and grated tomato. The shellfish and surf clam grilled with yellow chives and bean sprouts were amazing. The Ponzu sauce with the shabu-shabu style golden eye snapper was a perfect match for its fatty flavor. The meal ended with rice, katsuo-zuke, and water eggplant, followed by desserts like Calpis ice cream, peach strawberry, and cider jelly, as well as black honey fern mochi and light tea. Aoki-san's dishes are always delicious and satisfying, providing a sense of comfort and consistency. Another enjoyable and fulfilling meal at Aoki-san's restaurant. Thank you for the feast!

Today's dinner in Osaka was at Honkotsuki, where I honed my skills before becoming independent. I visited the Michelin-starred restaurant, Tenjinbashi Aoki, for the chef's special course (*´ω`*). Following the Japanese seasonal calendar, the dishes, decorations, and tableware at this restaurant are reminiscent of Honkotsuki. The dedication to the base broth is remarkable, using Hokkaido's Honri-shiri kombu and Kagoshima's Makurazaki katsuobushi... the attention to detail in the broth is amazing ＼(^^)／. From fish such as Donchicchi Nodoguro and Tachiuo to mountain vegetables like Kogomi, Udo, and Warabi, the main ingredients reflect the arrival of spring. The finale of clay pot rice allows you to savor the deliciousness of the rice itself, and the classic pickled tuna is also a delightful addition. The meticulously crafted dishes, which emphasize simplicity and bring out the natural flavors of the ingredients, make me appreciate the beauty of being Japanese with four distinct seasons. Thank you for the feast (*^ω^*). Unfortunately, like Honkotsuki, no photos of the dishes were allowed (･･;). Today's menu: ¥47,910 for 2 people Chef's special course: ¥21,780 Hokkaido surf clam, Toyama firefly squid, Kagoshima prawn, spring vegetables - nanohana, warabi, jelly with ponzu sauce Donchicchi Nodoguro from Shimane, vinegared rice, nori roll Clam and kudzu starch soup from Chiba, homemade egg tofu, Iseshima nori, needle udo Red snapper from Nagasaki, firefly squid from Wakayama, sea urchin from Amakusa, baby black tuna sashimi from Kyoto Hors d'oeuvre - ancient cheese, celery with sesame dressing from Miyagi, fresh konoko, silk mozuku from Nagasaki, Takatsuki fruit tomato, red clam and surf clam with yellow chive miso dressing Grilled swordfish from Yokohama, grated daikon, chopped white spring onion and myoga White asparagus tempura, one-inch bean tempura, homemade karasumi topping Deep-fried rockfish, kogomi, udo, warabi, wild garlic, hamaboofu, fuki, fried butterbur sprout with sweet vinegar sauce Clay pot rice, pickled nodoguro, grated dried baby sardines, pickles Setoka from Ehime, Dekopon from Wakayama, cider jelly Warabi mochi, matcha, and other drinks.

In February, at Aoki-san's restaurant, they have reduced the number of seats and have perfect infection prevention measures in place, so you can feel safe. The menu includes dishes like crab, udo, sea urchin, seaweed salad, jelly; swordfish sushi wrapped in seaweed; turnip dashi soup with flounder, green onion, butterbur sprout, rapeseed blossoms; assorted sashimi with spicy radish, halibut, squid; assorted appetizers with marinated sweet shrimp, spinach with sesame dressing, vinegar miso dressing with surf clam and surf clam liver, fried scallops, and scallop rice crackers; grilled blowfish with ponzu sauce and leeks; whitebait and green soybean tempura with karasumi; simmered taro and mountain greens; rice with marinated tuna; setoka oranges, sachi no ka, cider jelly; warabi mochi, thin tea. The food is meticulously prepared and delicious, with no disappointments. The more you visit, the more you appreciate this earnest and reliable restaurant. Satisfied and full! Thank you for the meal.

We made a reservation as usual and visited the restaurant with two people. We started with Heartland beer, as always. The appetizer was a steamed dish of Matsuba crab and taro, with a delicious broth. Next, we had mochi with Karasumi, a traditional New Year's dish. The soup was made with crab, uguisu greens, and sweet potatoes. For sashimi, we had two dishes. The first was blowfish with its delicious white sauce. The second was grilled saury. The meal included various side dishes like blowfish tempura, red eggplant with sesame dressing, and rapeseed salad. Then we had grilled red sea bream and fried swordfish and inch beans. Everything was delicious, and we enjoyed pairing the dishes with sake.

Appetizer ☆Ebiimo (shrimp and taro) with Matsubagani (snow crab) in white miso broth The aroma of crab, the texture of shrimp and taro, the richness and sweetness of white miso - a well-balanced dish. Soup ◎Karasumi (bottarga) and mochi wrapped in seaweed Personally, I prefer the bottarga to have a bit more thickness, but overall, the dish is delicious and well put together. Sashimi ☆☆Hirousu (crab innards) of Matsubagani, thinly sliced daikon and sweet potato, udo (Japanese spikenard) A gentle yet flavorful dashi broth with a sophisticated and fragrant hirousu of Matsubagani - a truly elegant dish. Grilled Dish ☆Fugu (pufferfish) with strained shirako (milt), green onion, yuzu pepper Topped with ponzu sauce, this dish is a delightful combination of flavors and textures. Simmered Dish ☆☆Grilled saury The skin is seared to perfection, the meat is smooth and flavorful, with a light touch of fat and a pleasant aroma - flawless. Side Dish ☆Amberjack with white miso and sweet vinegar A plump amberjack with the crunch of green onions, and the gentle acidity of sweet vinegar - a refined and delightful dish, though the choice of dishware seemed mismatched. Soup ☆☆Tachiuo (cutlassfish) and inch beans tempura The tempura is expertly fried, with a light and crispy batter. Main Dish ☆Carabinero prawn, udo (spikenard), uni (sea urchin), vinegar jelly A well-balanced dish with harmonious flavors and textures. Rice Dish ☆☆Tuna with pickles No words needed, a dish to enjoy every morning. Dessert ☆Melon gold and cider jelly, warabi mochi, daifuku, matcha [Ratings] ☆☆☆☆☆☆◎○△▲× An 8-level rating system It has been a while since my last visit. The high-level traditional Japanese cuisine never fails to impress. I had a meaningful time. Drinks Highball x1, Beer x1, Sake x3 (cups) Total bill for 2 people: 51,290 yen

Tenshinbashi Aoki, winner of the Eat Log Award 2021 Bronze Prize, recognized as one of the Top 100 Japanese Cuisine Restaurants in the WEST 2021, and awarded 2 stars in the Michelin Osaka 2021 guide. This restaurant offers traditional Japanese cuisine that embodies Japanese culture. Reservations are by appointment only, accommodating groups of 2 or more. It is recommended to make reservations well in advance, as they are often booked 2-3 months ahead. They serve both lunch and dinner. Located a 5-minute walk from Tenjinbashi-suji Rokuchome Station, the restaurant features an 8-seat counter made of single-board Japanese ash. The course menu is omakase style, starting with a variety of dishes. Photography is not allowed inside the restaurant. The head chef trained at the renowned Japanese restaurant "Honkotsuki," showcasing authentic Japanese cuisine with elegant presentations reflecting traditional customs and festivals. The set menu is priced at ¥18,000 and includes a variety of exquisite dishes such as blowfish chawanmushi, sea bream, and pickled turnip. Each dish is meticulously prepared to highlight the seasonal flavors and textures. The meal concludes with a delightful dessert selection and a choice of drinks, including sake and green tea.

Fugu chawanmushi, kabura daikon with fresh cod roe, red snapper, karasumi from Hyogo Prefecture, Shibayama seko crab, Mibu blowfish sashimi, skin and condiments from Tsushima, small dried bonito with spicy daikon radish, dried herring roe, Ezo abalone, rapeseed blossoms, jelly, kawane rice cracker, shrimp, cheese, salt-grilled beltfish, onions, morning glory, fried crab crackers with blowfish head, nameko mushrooms, soy-marinated sawara, cider jelly, kintoki sweet potatoes.

This month at Mr. Aoki's cozy restaurant, I started with a Heartland beer. The dishes included: crab from Okayama, jellyfish with gold thread and chrysanthemum, vinegar gelée; matsutake mushrooms, white sea bream, tofu with black beans from Tanba in a broth with the rich flavor of white sea bream, the aroma and crunch of matsutake mushrooms, and the sweet aroma of tofu; flatfish from Awaji Island, prawns from Kagoshima, bonito from Kesennuma; an assortment of dishes including yuba and sea urchin, steamed abalone from Shimane, black fig with sesame dressing, fried Jinguemon sweet potato, chestnut chips; fried sweetfish with gingko nuts in vinegar sauce; grilled eel with maitake mushrooms and fried macomodake with plum paste; Kyoto turnip with mushrooms in a hot pot; matsutake mushroom rice with salmon roe; pear and Queen Nina pear; bracken rice cake and green tea. It was all delicious, especially the broth dish which was amazing. Mr. Aoki does a great job with each dish, they are all delicious and satisfying. Thank you for the feast!

It has been a while since I had difficulty making a weekend reservation. This time, the appetizer consisted of spanner crab, sweet potato leaves, jelly with jellyfish, topped with myoga. The soup was exquisite, with white sea bream, matsutake mushrooms, and black soybean tofu. The sashimi included flounder and carabineros shrimp, with another dish of bonito tataki. The assorted dish included vinegared purple taro, steamed abalone, fried taro, roasted chestnut mochi, fig with sesame sauce, yuba and salmon roe. The fried dish was sweet vinegar-glazed ayu fish. Grilled dish was grilled pike conger with maitake mushrooms. Finally, there was a dish of turnips, nameko mushrooms, and fragrant mushrooms in kudzu stew. The meal was topped off with matsutake rice and homemade chestnut agar jelly for dessert. A cup of green tea was served at the end. The food was delicious as always, and I made a reservation for next time before heading home.

I arrived early this time as alcohol is only served until 7 o'clock. I started with a beer. The first course arrived, consisting of steamed abalone, gold rush mountain yam, and a jellied sauce with a hint of acidity. It was incredibly delicious. I always look forward to this first course. Next, I had hairy crab and sea urchin. The sweetness of the sea urchin paired perfectly with the richness of the hairy crab. The soup contained grated kudzu and somen noodles. Two types of sashimi were served: sweet flounder and blackthroat seaperch. The sweet flounder, my favorite, was exquisitely delicious. The side dish featured various items such as shrimp tempura and corn in a houzuki leaf bowl. Lastly, there was fried ayu fish with Kyoto leeks on the side, topped with a savory sauce. The meal ended with marinated bonito and rice. I made a reservation for my next visit before heading home.

We made a reservation as usual and visited the restaurant with two people. This time, due to the state of emergency declaration, alcohol was not served. It was my first time eating kaiseki cuisine without drinking alcohol. The appetizer consisted of Hokkigai, Botan shrimp, and udo with vinegar jelly. It was exceptionally delicious. I always look forward to the appetizer because it's so tasty. Next was the hand-rolled sushi with Sekiaji. The soup was made with white Amadai and bamboo shoots. It was exquisite, with the flavors of Amadai and bamboo shoots enhancing each other. The sashimi included Ishidai, Kensaki squid, and sea urchin. Then came the hassun, featuring deep-fried asparagus, firefly squid and yuba with jelly, sesame-dressed red eggplant, scallop and katakuri mix, and mozuku with fruit tomato. Each dish made me crave alcohol. After that, we had grilled swordfish and shabu-shabu with Kinmedai, which completed the meal. Reservations for weekends are hard to come by, and our next reservation is in three months.

Recently, it has become difficult to make weekend reservations. This time, I visited for a holiday reservation. I'll start with a beer. The first course is a crab miso paste made from Matsuba crab, which is incredibly delicious. Next, there is another crab dish with crab meat and lily bulbs on a bed of manna (Osaka vegetable) lightly dressed with vinegar. The soup is a white amadai (tilefish) and turnip puree with Nobunaga green onions, which is exquisite. The sashimi consists of flounder, halibut, and shrimp, each delicious in its own right. The next course is a selection of small dishes including scallops with agar jelly, flounder sushi, rapeseed blossoms, and minced red clam. This is followed by grilled nodoguro (blackthroat seaperch), swordfish with karasumi (bottarga), and simmered turnips. The meal is completed with rice topped with marinated mackerel, homemade warabi mochi for dessert, and finally, green tea. Once again, everything was delicious.

First time at Aoki-san's restaurant ❤️ They don't allow food photography, so I had to engrave each dish in my mind (lol). The Matsuba crab and sea urchin appetizer was too delicious. And the crab in the soup dish... lately, when people mention soup, it's often about turtle, so I was happy (*´∇｀*). The caviar mochi was softer and chewier compared to the one at Yoshiju the other day. Bliss. The kuwai chips in the appetizer were the best I've ever had. The grilled blowfish was rare. The sauce was incredibly delicious. And the tempura fried dish was expertly done, even better than Tensei across the street. Overall, the food had a gentle flavor and the portion was just right, fitting my taste perfectly. The atmosphere created by the chef and the hostess was great, making it a very comfortable dining experience. I should have made a reservation for the next time, hahaha.

<Facility> The parking lot is only a 1-minute walk from the Counter. <Taste> The total cost was 37,750 yen. Course: 18,150 yen x 2. Drinks: 3 oolong teas for 1,450 yen. The overall taste was delicate and impressive, with dishes such as crab, sea urchin, and shirako. <Service> When I mentioned that I didn't like red beans, they kindly provided an alternative dish. <Overall impression> The quality matched the price, but it was difficult to make a reservation.

As usual, we made a reservation and visited with two people. We started with beer, of course. The first dish was a steamed egg custard with blowfish broth, which was delicious as always. Next, we had steamed sushi with Matsuba crab and sea urchin, which was exceptionally tasty. It had the texture of rice steamed with fish, but it was actually steamed sushi. The soup was made with snow crab meat and Yodo daikon, and the flavor of the broth was outstanding. The sashimi was blowfish sashimi with yuzu zest, and it was truly delicious. I preferred it over fresh sashimi because the condiments added extra flavor. The appetizer plate included celery with sesame dressing, Ezobai (sea snail), kuwai rice crackers, dried persimmon with butter, and everything was enjoyable. The grilled dish was made with belt fish, which had a thick and juicy texture, and was very tasty. Then we had deep-fried blowfish, followed by a whale hot pot to finish the meal. We enjoyed pickled vegetables with rice on the side. Finally, we had dessert, Japanese sweets, and green tea to end the meal. Once again, the food was delicious.

About 2 years ago, when I mentioned to my senpai that I had never been to "Aoki" before, he immediately took me there. Since then, we have been coming back every month and a half because the food is delicious. One notable thing is that the dishes are not served all at once. This is appreciated by many people. We are the type to eat as soon as the food is served, but for those who like to eat slowly while drinking, it is recommended because you don't have to adjust to other people's pace. Although it takes extra effort to adjust the pace of serving dishes to each group of customers, the head chef handles it with a smile. The flavors of the dishes are deep enough for you to realize that you are savoring them. The dishes are not flashy, but carefully thought out. The kindness of the head chef and staff is evident in the reviews written by everyone, which is reassuring. Many customers are regulars from Honkotsuki, and there are many men over 60 years old. Just like Honkotsuki, I did not take photos of the food, so I apologize for only showing the sign. For those taking a taxi, please get off in front of Tenpu (formerly Tempura Numata) as cars are not allowed on the road in front of the restaurant. It's about 30m north. I rated it 4.8 because I had already given Honkotsuki a 5.0, and I thought it wouldn't be good to give the same rating, but I really want to give it a 5.0.

Thank you for visiting my page. I recently visited "Aoki" in Tenjinbashi, a Michelin two-star restaurant that won the Tabelog Award 2020 Bronze. Located a 6-7 minute walk from Tenjinbashi Rokuchome Station or a 10-minute taxi ride from Osaka Station, "Aoki" was opened by a chef who spent 15 years at the renowned "Honkotsu." The restaurant is also home to chefs from other popular establishments like "Yonemashi" and "Oryori Miyamoto," both of which are known for their difficulty in securing reservations. The food at "Aoki" is delicious, the service is excellent, and the prices are reasonable, making it a popular choice. I look forward to visiting again in a different season. The dishes I enjoyed that day included "hair crab, Shine Muscat, itouri, yam, jellied with Tosu vinegar, lotus root leaf," "hand-rolled sushi with red sea urchin from Tokushima," "soup with tofu made from dadacha beans from Yamagata, abalone from Shimane, golden grass," "grilled conger eel and red sea bream with soy sauce, plum meat, and vinegar," "corn soup, grilled blackthroat seaperch, fried shrimp crackers, sesame-dressed figs and soybeans, jellyfish and akagarashi, su," "white sweetfish, Izumi eggplant, okra tempura with salt and onsen tamago dipping sauce," "Iwate's futamono potato, moroheiya, yuba, simmered nameko mushrooms," "white rice," "salmon roe," "pickles," "pear (new Kansui), Queen Nana," "tokoroten, black honey, kinako."

As usual, we made a reservation for two people and visited the restaurant. Due to the pandemic, the counter, which normally has 8 seats, is now limited to 6 seats. We started with beer, as usual, and then had our favorite "Shimeharitsuru" sake. The appetizer was hairy crab and thread pumpkin with vinegar jelly, which was delicious as always. Next, we had uni hand rolls made with uni from Fukushima. The soup contained steamed abalone and tofu with Dada green beans, which had a fantastic flavor. The sashimi included red snapper, conger eel, and surprisingly, shishamo smelt. The shishamo smelt tasted similar to herring, which I had tried once during a trip to Aomori. The course continued with a variety of dishes including marinated sea bream, jellyfish, fig with sesame sauce, corn soup, grilled nodoguro, and more. Then came fried ayu fish cakes and simmered dishes for the main course. We enjoyed rice topped with salmon roe. For dessert, we had agar jelly and green tea. Overall, the meal was satisfying as always.