Rise Hotel Osaka Kitashinchi 1F "Shinchi Yamamoto". Ranked in the top 100 Japanese restaurants in 2023, with a Tabelog rating of 3.92. Also awarded one Michelin star in 2023. My boss took me there. It had been about a year and a half since my last visit. The restaurant only offers a set course menu with advance reservation required. The course included: - Roasted fava beans with roasted karasumi - Hair crab sushi - Number one dashi broth - Clam and bamboo shoot soup - Red snapper and firefly squid sashimi - Aomori rock seaweed with perilla flowers - Grilled bamboo shoots - Firefly squid tempura - Beef and sansho pepper - Clay pot rice - Tamago kake gohan (rice with raw egg) - Strawberry daifuku We started with a toast of champagne for four people. The champagne was delicious and set a great tone for the meal. Each dish that followed was exciting, starting with the fried fava beans and roasted karasumi, which were incredibly tasty. The clam and bamboo shoot soup was delicately flavored, allowing the ingredients to shine. The red snapper and firefly squid sashimi was served on antique Baccarat plates, adding to the beauty of the presentation. The chewy Aomori rock seaweed was a delight, and the finely sliced bamboo shoots were grilled to perfection. The tempura firefly squid was crispy and flavorful. The beef wrapped in high-quality sansho pepper was refreshing and paired well with the freshly cooked clay pot rice. The tamago kake gohan was a delightful addition, adding to the overall enjoyment of the meal. For dessert, we had strawberry daifuku made with premium strawberries. The gentle white bean paste complemented the sweet and sour flavor of the strawberries perfectly. Despite the high-end atmosphere of the restaurant, the owners were very kind and friendly. We had a great time chatting with them, discussing topics like Slam Dunk and Kingdom. The other members of our group were strong drinkers, so they enjoyed a variety of sake bottles, while I opted for plenty of champagne and plum wine soda. I hope to work hard and visit this restaurant again in the future!

I visited this restaurant on a special occasion. It started with a corn soup that was surprisingly sweet and delicious! The rest of the dishes were made with high-quality ingredients and were all very tasty. The Korean eel, which was said to be much more expensive than Japanese eel, was exceptional. Before I knew it, almost 2 hours had passed, and I had a great time. However, I was quite shocked by the bill at the end. Even though I only had one drink, the final cost per person was 10,000 yen higher than what I was told when making the reservation. Overall, I was satisfied with the experience, but it seems like a place I can only visit on special occasions.

This is a restaurant where you can taste authentic Japanese cuisine by carefully selecting ingredients and maximizing their potential through skilled cooking techniques. While many restaurants tend to focus on excessive performances influenced by social media, I personally prefer when chefs put their skills into the dishes rather than the show. Another charm of this place is the wide variety of Japanese sake that you won't find in other restaurants!

This Japanese restaurant offers delicious and heartwarming meals with a friendly atmosphere thanks to the head chef and the female chef. The dishes I enjoyed included Mangekyo and Sora Mame soup, clam and bamboo shoot sashimi, grilled sea bream from Omura Bay, grilled swordfish with purple sea urchin and garlic, tempura of firefly squid from the Sea of Okhotsk, and strawberry daifuku for dessert. They also offer a variety of drinks such as bottled beer and highballs. Highly recommended!

This time, I enjoyed spring ingredients. The best dish was whale and Sansho pepper, it was amazing! The dishes I had were: Kanoka with ink and broad bean soup, Clam, bamboo shoot, and rape blossom sashimi, Sea bream from Omura Bay, Purple sea urchin with wasabi and wild garlic grilled dish, Swordfish tempura from Yokosuka, Flying squid tempura from Abashiri, Whale blowhole and Sansho pepper, Strawberry daifuku, Bottled beer, Highball.

The location was a bit hard to find, but it's on the first floor of the Rise Hotel. I had a meal with friends and the seating was spacious, allowing us to relax without being bothered by other guests. The food was delicious, and we enjoyed a variety of sake which was all very good. Although our main focus was on work rather than the food, the delicious dishes and comfortable atmosphere were wonderful. The dashi broth was well-prepared, showcasing the quality of the ingredients. The deep-fried firefly squid and sansho pepper were particularly good. The restaurant uses fresh sansho pepper instead of freezing it, which is a great attention to detail. The total bill came to a little over 40,000 yen. It's not a budget-friendly place, but it's not too difficult to make a reservation, which is nice. I would love to visit again. The meal included dishes such as crab, mozuku seaweed vinegar, sumi beans, vinegared rice with sea urchin, clam soup with bamboo shoots, sashimi of sea bream and sea urchin, grilled scallops, firefly squid tempura, Kumamoto red beef, grape and sansho pepper rice, raw egg over rice, and strawberry daifuku.

I had a Japanese course meal. I didn't order a lot of alcohol, but it cost me almost 60,000 yen per person. There weren't any particularly high-end ingredients, so this price seems a bit high. I think it was a course that would cost around 30,000 yen per person even in Tokyo.

The dishes I received were: - Appetizer: White sweetfish with steamed turnip, cauliflower puree, and black pepper - Snow crab with yuzu peel - Scallop with top quality dashi broth - Soup: Kue (30kg) from Shimane, topped with Uppurui seaweed - Bonito sashimi - Matsuba crab: served as shabu-shabu, grilled crab miso in the shell, with Nanba green onion - Natural eel from Lake Hamana: grilled with sweet and spicy daikon radish - Crab shinjo with Kanazawa Kikuna and white miso - Shirasu rice - Bonito marinated rice bowl - Red madonna bottled beer highball and sake Especially the eel and bonito sashimi were exquisite. Yamamoto's belly is full of energy!

The dishes we had were white sweetfish, steamed turnip and cauliflower, black pepper snow crab, steamed yuzu peel with Shimane-produced sixteen island seaweed, dried bonito, sashimi matsuba crab, crab shabu-shabu, grilled crab miso in shell, Namba green onions from Lake Hamana, natural eel broiled with sweet soy sauce, spicy radish with crab innards, Kanazawa-produced chrysanthemum greens, white miso-flavored baby sardine rice, marinated bonito bowl, and red madonna crab.

Michelin Guide Kyoto Osaka 2023 One Star Listing Michelin Guide Kyoto Osaka 2022 One Star Listing Michelin Guide Kyoto Osaka 2021 One Star Listing Michelin Guide Kyoto Osaka 2020 One Star Listing Michelin Guide Kyoto Osaka 2019 One Star Listing (before relocation) Michelin Guide Kyoto Osaka 2018 One Star Listing Michelin Guide Kyoto Osaka 2017 One Star Listing Michelin Guide Kyoto Osaka 2016 One Star Listing October 22, 2022 (Saturday) Dishes Received: - Chawanmushi with Matsutake Mushroom (Takano Tomiki) - Sea Eel (Amanohashidate) wrapped in Kelp - Uzaku Matsutake (Takano Tomiki) - Bowl of Yaitogatsuo (off the coast of Shimane) - Matsutake (Takano Tomiki) - Grilled Matsutake over Charcoal (Takano Tomiki) - Rice with Black Dragon Junmai Daiginjo "Muni" 2017 - Asahi Super Dry in a Small Bottle May 2022 Dishes Received: - Sushi Roll with Baby Shrimp - Anago Sushi (wrapped in persimmon leaf) - White Amadai in Dashi - Ama Te Garei (Akashi) with Liver Garnish - Sea Urchin and Turban Shell (Maizuru) with Liver Soy Sauce - Eel Wrapped in Hachiman (Ariake) - Deep-Fried Young Sweetfish - Round Eggplant - Salmon Rice - Jellied Citrus with Sun Egg - Junmai Ginjo Yamada Nishiki Sake

This was my second visit to Yamamoto this month, and this time it was for a birthday party organized by a senior colleague, so the restaurant was reserved just for us. We enjoyed a special course featuring matsutake mushrooms and the highest quality sake. It was a great experience. Thank you as always.

We visited the restaurant again this month with two junior colleagues who wanted to eat delicious Japanese food. We love the meticulous work of the owner. The taste was consistent as always, and the two juniors had three helpings of the rice dish at the end. We look forward to visiting again.

I have visited this restaurant several times and it is delicious every time. It is a place I want to take my special someone to. This time, I tried the menu in the photo, but I will skip the details. I want to visit this restaurant seasonally. Thank you always. Shinchiyama Hon 06-6147-8227 Osaka, Osaka City, Kita-ku, Dojima 1-1-13.

Homemade honey lemon super dry appetizer simmered abalone and clams in broth, edamame, pickled hot peppers, okra, sea urchin bowl from Yura, onion from Awaji Island, seaweed, wasabi, sake from Takamizu, Hyogo Prefecture Asago City, soup with Korean conger eel, Miwa somen, 16kg of cuttlefish, smoked ayu fish from Nagara River in Gifu, corn soup with Tosazu vinegar jelly, sake from Suminoe, Miyagi Prefecture Ishinomaki City, Kegani crab, Kagamino eggplant, eel bowl with natural eel, Tottori Togo Lake pickles, tamago kake gohan (egg over rice) with rich egg yolk, dessert peach, Okayama Hakuhou Royal.

Michelin Guide Kyoto Osaka 2022 One-Star Listing Michelin Guide Kyoto Osaka 2021 One-Star Listing Michelin Guide Kyoto Osaka 2020 One-Star Listing Michelin Guide Kyoto Osaka 2019 One-Star Listing (pre-relocation) Michelin Guide Kyoto Osaka 2018 One-Star Listing Michelin Guide Kyoto Osaka 2017 One-Star Listing Michelin Guide Kyoto Osaka 2016 One-Star Listing May 2022.5. Dishes received: - Sushi roll of young tiger prawn - Sushi of conger eel wrapped in oak leaf - White bream rice bowl with top-quality dashi broth - Ama-ebi (sweet shrimp from Akashi) with liver topping - Sea urchin and scallop from Maizuru with liver soy sauce - Eel wrapped in lotus leaf from Ariake - Deep-fried young sweetfish - Round eggplant - Rice with salted salmon - Citrus jelly on sun egg - Junmai Daiginjo Yamadanishiki Sake

I was taken to a restaurant that my gourmet friend's girlfriend really likes, "Shinchi Yamamoto" at Rise Hotel Osaka Kitashinchi 1st floor. The restaurant used to be located in Higobashi and has won one Michelin star. - Hokkaido hairy crab, mozuku, fuki The hairy crab was incredibly sweet, combined with mozuku and fuki, it was refreshing yet surprisingly delicious. - Amakusa sea urchin, nori, okoge Rich and sweet sea urchin with the aroma of nori, and the okoge was cooked in a clay pot, which was a delightful surprise. - Large spring bamboo shoot The large bamboo shoot had a crunchy texture, which was very fresh. - Hamaguri clam soup The broth was clear and delicious, with large clams that remained plump and flavorful even after being cooked. - Assorted sashimi - Tai from Akashi, cuttlefish from Awaji Island The fish were slightly aged, resulting in a tender and delicious taste. - White sweetfish, grilled with scales, grated wasabi and greens with grated daikon The white sweetfish was grilled slowly over charcoal, resulting in a crispy skin and a sweet, tender flesh. - Tofu made with snow peas and kudzu, served with clam broth and yuzu salt The tofu was chewy, and the addition of clam broth and yuzu salt added a refreshing touch. - Grilled bamboo shoot The large bamboo shoot was grilled slowly over charcoal, resulting in a sweet and fragrant dish. - Moon bear meat with Japanese pepper, nine-bar leek The moon bear meat was cooked in a delicious broth and had a light and easy-to-eat texture, complemented by the refreshing taste of Japanese pepper. - Bamboo shoot rice with cherry salmon The rice was cooked in a clay pot, and the aroma was heavenly with diced bamboo shoots and fatty cherry salmon coating the rice. - Dekopon jelly Made with high-sugar content Dekopon fruit juice, the jelly was sweet and delicious. - Freshly made sakura mochi Handmade sakura mochi with a perfect balance of sweetness and saltiness. The restaurant has a warm and welcoming atmosphere, and the dishes are prepared with great care and attention to the ingredients. The owners and staff are incredibly kind, making it a comfortable dining experience for anyone. It's a place that would surely impress and delight your loved ones. It's a true blessing to come across such a restaurant. Thank you for the wonderful meal.

Yamamoto, a recipient of the Tabelog Award 2018 Bronze and a Michelin star in Osaka in 2021, offers a dining experience focused on seasonal ingredients and beautiful broth. Reservations are required and only dinner service is available. Located a 4-minute walk from Exit 6 of Oebashi Station, on the 1st floor of the Rise Hotel Osaka Kitashinchi, the restaurant features an L-shaped counter with 8 seats. The menu consists of a chef's choice course only. The owner, who has trained at various Japanese cuisine establishments, opened Yamamoto in 2014 and has since relocated. The broth, a blend of bonito flakes and tuna flakes, is a highlight with its clean flavor. During my visit, I enjoyed a course featuring matsutake mushrooms, including a matsutake soup and luxurious sukiyaki. The gracious owner and hostess provided warm hospitality. Thank you for a wonderful meal. The special chef's choice course is priced at ¥38,500 and includes various dishes such as walnut tofu, matsutake from Koyasan, and Miyazaki beef sukiyaki with matsutake. The meal concludes with a dessert of figs, pears, and chestnut porridge.

Thank you for viewing. I visited "Shinchi Yamamoto," a Michelin one-star restaurant ranked in the Tabelog TOP1000. The location is convenient, just a 12-minute walk from Osaka Station, 5 minutes from Kitashinchi Station, and 7 minutes from Yodoyabashi Station. The service provided by the chef and hostess is polite and thoughtful, creating a comfortable atmosphere. The course meal featured Matsutake mushrooms from Koyasan. The dishes such as "Walnut tofu with walnut syrup and chrysanthemum flowers" and "Matsutake mushroom and conger eel soup" were delightful. The "Crab, Matsutake mushroom, and Kaga lotus root vinegar dish" was a surprisingly perfect combination, and the "Miyazaki Sakamoto beef sirloin sukiyaki-style with Abihime mushrooms and chrysanthemum greens" was delicious. It was a very enjoyable experience, and I would love to visit again when the opportunity arises. Thank you for the meal.

I visited "Shinchi Yamamoto," a reservation-only restaurant located in Osaka City. This restaurant received the Tabelog Award 2018 Bronze and has been featured in the Michelin Guide Japan for three consecutive years, earning one star in 2021. It is conveniently located just a 3-minute walk from the Keihan Electric Railway Nakanoshima Line Oebashi Station Exit 5. Access is also available from JR Tozai Line Kitashinchi Station, Keihan Electric Railway Nakanoshima Line Yodoyabashi Station, and Osaka Municipal Subway Yodoyabashi Station. The restaurant is situated on a side street off the main road, on the 1st floor of the Rise Hotel Osaka Kitashinchi. The interior features a beautiful white wood L-shaped counter that exudes luxury and a calm atmosphere with the warmth of wood. The chef, Hideki Yamamoto, originally from Hyogo Prefecture, has accumulated skills and experience in sushi restaurants, hotels, and traditional Japanese restaurants. Here are some of the dishes we enjoyed today: - Hokkaido Hairy Crab and Golden Corn Surinagashi - Amber-colored Ichiban Dashi - Conger Eel Sushi with Egg Yolk Soy Sauce - Kawahagi Fish and Somen Noodle Soup - White Sweetfish from Ehime, Squid Tentacles from Nagasaki, and Red Sea Urchin from Tokushima - Tempura of Ayu Fish from Nagara River - Prawn and Summer Vegetable with Sesame Dressing - Eggplant Dengaku from Ehime and Red Wagyu Beef - Conger Eel Hot Pot - Ruby Roman Grapes, Muscat of Alexandria, and White Wine Jelly We enjoyed a variety of dishes made with seasonal ingredients. Thank you for the feast.

Recently, the young boss of Shinchi has moved, and although I have been coming here for 5 years, it has become quite a popular restaurant. They do not use paid reservation sites, so reservations need to be made 3 months in advance. The first broth I tried was made from tuna flakes and bonito flakes, and it was strong and flavorful, surpassing ramen shops. All the dishes are delicious and easy to understand. The drinks are also easy to understand, ranging from Heartland beer to Kuhachi-ji CAMARGUE and Born wine served in wine glasses. The hostess' service is also excellent.

[Facility] Rise Hotel Osaka Kitashinchi Counter has about 8 seats with beautiful lattice work walls. The toilet features high-end fixtures, hand towels, and clean amenities, although it is a bit disappointing that there are no luxury brands like Aesop or Molton Brown, which would suit this classy establishment well. [Taste] Total cost 63,135 yen (for 2 people) Course: Chef's special course at 27,500 yen each, rating 97/110, 88% satisfaction. Drinks: Fall in Love deluxe at 2,200 yen each, Noses Ginger Ale at 440 yen, Yuzu juice at 440 yen. 1. Abalone Tofu Flower 11 points: The abalone is aged and has a delicious natural flavor. 2. Bonito Flakes No. 1 Dashi 9 points: Full of umami, although it's unclear where this dashi was used. 3. Eel 9 points: Soft and delicious. 4. Pike conger 9 points 5. Shellfish, squid 8 points: Excellent preparation of the squid. 6. Sweetfish can be eaten from head to tail: 9 points 7. Crab 8 points 8. Eggplant 8 points 9. Beef and burdock roll 8 points 10. Tamago kake gohan (raw egg over rice) 8 points 11. Miyazaki Mango White Wine Jelly 10 points The abalone, sweetfish, and pike conger are outstanding. It would have been nice to see more luxurious ingredients in the sashimi. A normal oolong tea option in the soft drink lineup would be appreciated. [Service] The restaurant, which has been in business for 7 years, has a calm atmosphere, including the demeanor of the proprietress, which is top-notch and not pretentious. [Overall] If you don't mind the price, the food and service are generally excellent. However, it may be difficult to justify the almost double price compared to "Ishishin" when considering the cost of around 30,000 yen per person.