After a two-month wait, I visited Chef Yutaka Hattori's restaurant for the eighth time, eagerly anticipating each visit. Using summer ingredients at their peak, Chef Yutaka Hattori creates innovative dishes that showcase his exceptional talent in flavoring and creativity. His dishes, seasoned with spices sourced from Asia and South America, are a true delight to the senses. Starting with the specialty Chateaubriand cutlet, the meal takes you on a mesmerizing journey with dishes like flounder inspired by carbonara, conger eel and matsutake mushroom Tom Yum Kung hot pot, eel and wood sorrel Genovese pasta, and clam rice that bursts with flavor. Each dish is a surprise and a delight, delivering a rich and unforgettable dining experience. Thank you, U.KAI, for another wonderful meal. Today's menu was 47,300 yen, while the U.KAI course was 30,800 yen.

About 12 minutes from Kitashinchi and Osaka Station, there is a small space with only 5 counter seats where a food theater begins. The combination of ingredients, spices, and cheese is excellent and very enjoyable. Just as the name suggests, it is a lively and fun place to visit. Some of the specialties include Chateaubriand cutlet roll bread, Kumamoto horse meat sashimi with Lemongrass Shimane soy sauce, and a variety of other unique dishes. The menu also offers a wide selection of wines for pairing with the dishes.

Visited with a friend at night. The atmosphere inside the restaurant was calm and welcoming. We ordered the pairing menu. The matching of the dishes and drinks was great, with creative twists that made the course enjoyable. Including the pairing, it came close to 50,000 yen per person, so in terms of cost performance, it was a bit questionable.

The use and combination of spices are amazing! Delicious! Mysterious! Delicious! Surprising! Delicious! It's my first time experiencing something like this! Delicious! The chef, despite their tough appearance, was playful and made both the food and conversation enjoyable. It was a chef with high hospitality. Thank you very much!

In June, I visited four meat restaurants (UKAI, IAKU, Nakatsu Niku, Pome). This month, I went to both UKAI (Chef Hattori) and IAKU (Chef Tanaka), and was greatly impressed by the different menus at each. At UKAI, Chef Hattori and Sommelier Excellence Kinoshita provide dishes for 4-5 guests in one seating per day. The atmosphere is cozy, with mostly couples and groups of friends. The wine pairing is always chosen by Kinoshita. The menu includes dishes like Chateaubriand cutlet sandwich, horse meat sashimi, carabinero with harissa, sardine with Peruvian and Nepalese spices, quail with chicken broth and soy milk, goat and water buffalo cheese, clam and enoki pasta, vegetable assortment, Chateaubriand steak, sea urchin with ginger and shiso, and a choice of Basque cheesecake for dessert. Thank you Chef Hattori and Kinoshita for another delicious meal.

No.42 U. KAI @Kitashinchi [Extremely difficult to reserve][Selected in the Top 1000 on Tabelog] I enjoyed Chef Hattori's creative dishes at this famous and hard-to-book restaurant in Kitashinchi. The chef's skills in using seasonings from around the world were truly impressive. Starting with Chateaubriand, I was captivated by the course meal and ended up staying at the restaurant for about 3 and a half hours, having a great time in a private setting. Thanks to a chance encounter, I was able to get along well with the chef, so I hope to secure my own private booking again in the future. #ukai #U.KAI #ChefHattori #Kitashinchi #Osaka #KitashinchiGourmet #OsakaGourmet #TabelogTop1000 #Tabelog #Innovative #CreativeCuisine #WantToConnectWithFoodies

Omakase Course ¥30800 with Wine Pairing ¥16500. Only 5 counter seats available for the Platinum Seat✨ Innovative dishes created by combining Japanese, Italian, and various other cuisines! Innovative means innovative, and it seems to refer to dishes created with a free, non-classified way of thinking. Chateaubriand cutlet, Carabinero and corn, oyster tempura, tuna ceviche, tripe stew, stracciatella, maguro pepperoncino, Yamagata beef Chateaubriand, Uni rice, pistachio gelato, and chestnut bavarois. Everything was delicious! The Carabinero, corn, and oyster tempura was so luxurious, it was my first time eating such a luxurious tempura that didn't look like tempura. The tripe was honeycomb tripe!! I never thought I would be able to eat honeycomb tripe. Enjoying a meal with all five senses is really fun, and it was enjoyable in an extraordinary space! Thank you for the highest bill in my life︎︎❤︎❤︎❤︎❤︎❤︎︎❤︎❤︎❤︎❤︎❤︎︎❤︎❤︎❤︎❤︎❤︎❤︎❤︎❤︎❤︎❤︎❤︎ #SakeDrinkingGirls #DrinkingTagram #GourmetIntroductionInOsaka #MyOpinionsAndTasteMayDiffer #CheckOtherPostsHere❗️✔️⏬⏩ @yk_mg18 ⏪⏬❤︎❤︎❤︎❤︎❤︎︎❤︎❤︎❤︎❤︎❤︎︎❤︎❤︎❤︎❤︎❤︎❤︎❤︎❤︎❤︎❤︎#ukai #KitashinchiGourmet #KitashinchiDinner #OsakaGourmet #OsakaFullyBookedRestaurant

Katsuroru ◎Shatoburian's cutlet wrapped in bread, sea urchin and horse sashimi ◎Sea urchin with sweet and rich soy sauce from Shimane for chicken cutlet ○Chicken cutlet from morning chicken tender but weak in flavor with sweet chili sauce Sauteed flatfish, young burdock and wild garlic tempura ☆Abalone shabu-shabu with mascarpone and aioli sauce, with the aroma of cumin and sesame Abalone shabu-shabu with mascarpone and aioli sauce, with the aroma of cumin and sesame ◎Senbei, oysters, Kujo green onions, and pepper made with the oldest Japanese citrus, Yamato tachibana, using dashi with buffalo and goat cheese personally not my favorite so no rating Bolognese ◎Pasta with Daikoku-ji natto as the base, mixed with white hair onion and flower sansho Spring vegetable hassun ◎Sauteed Daikuro shimeji, bamboo shoot warabi, rape blossom sesame, fava beans and peas, hojuzuki turnip and eggplant pickles Steak ◎1.5-hour baked Sendai beef Chateaubriand with garlic and thyme, finished with Egyptian desert salt Basque cheesecake and pistachio gelato ☆Both are incredibly delicious [Evaluation] ☆☆☆☆☆☆◎○△▲×First visit. I visited as a substitute because my wife's friend couldn't make it. The restaurant is under the umbrella of Premium Co., Ltd., which also operates IAKU and Harami, and is run by chef Yutaka Hattori, who is from Ponte Vecchio. He was a friendly and calm person. The restaurant had a cozy atmosphere with 4 counter seats (maximum 5 seats). With this number of seats, one turnover... It's no wonder it's difficult to make a reservation if customers come in normally (^o^;) I usually have low knowledge of dishes like this as I mainly eat sushi and Japanese food, but out of the 10 dishes, only the flatfish plate and dessert were truly delicious, the rest were just average. *It's not that it's bad. I think they are using decent ingredients, but the cost performance is just too poor... Probably due to the fact that they have only 4 seats (5 seats), the fixed monthly costs are spread over a small number of customers, which is reflected in the prices in a negative way. If it was 45,000 yen for two people, I wouldn't have said this much. Personally, I felt that the taste and content for 69,000 yen were very poor in terms of cost performance. *I was most surprised by the 3,000 yen for oolong tea. I will not visit again. [Drinks] Beer x 2 Highball x 1 Oolong tea x 1 [Bill] 69,000 yen for 2 people.

This month, I went to both IAKU and UKAI. IAKU is the sister store where Chef Hattori and Sommelier Excellence Kinoshita are located. UKAI is a unique restaurant with only one seating per day and a maximum of 5 seats. I always tell Chef Hattori to move to a bigger space because it's hard to get a reservation, but it seems like they enjoy the current style. We customers also look forward to experiencing this style. The atmosphere is cozy with mostly couples and friends. The wine pairing recommended by Kinoshita is a must-try. The menu includes dishes like fillet, cutlet roll sandwich, squid and blowfish milt tartare, caviar, carabineros shrimp, aioli sauce with mascarpone, monkfish liver, abalone, lemongrass chili oil, cheese platter, pasta, assorted vegetables, Chateaubriand, pufferfish, shirasu rice, Basque cheesecake for dessert. For gelato, there are three options: Kyoto geisha, pistachio, caramel. Thank you, Chef Hattori and Kinoshita, for another wonderful meal.

Chateaubriand cutlet sandwich with seasoned squid and blowfish tartar sauce, caviar, lobster, mascarpone cheese, garlic, burdock, aioli sauce, Milan-style breaded chicken cutlet with tomato sauce, abalone shabu-shabu, celery, Sendai-style wheat gluten, lemongrass chili oil sauce, chopstick rest, stracchino cheese, sauce with a hint of Pernod and melon, Bolognese sauce with Natto from Daitoku-ji Temple, Okayama yellow chives, pine nuts, asparagus tempura, water eggplant, fern leaf flower with sesame dressing, bamboo shoot, young tree sprouts mix, nagaimo yam, Koyasan miso, golden carrot, rape blossoms, broccoli, fava beans, Egyptian salt, wasabi, French mustard, blowfish fekochijang, blowfish simmered in miso soup, rice topped with raw egg, Chateaubriand beef bowl bento, dessert Basque cheesecake, caramel gelato, herbal tea.

In March, I visited UKAI and as usual, I started with champagne for the alcohol pairing. The menu included: - Chateaubriand roll cutlet: a delicious start with the usual tasty cutlet. - Squid and puffer fish white roe tartare with caviar: a creamy and flavorful dish with a perfect balance of textures and flavors. - Lobster with mascarpone sauce and tempura of garlic chives and burdock: perfectly cooked lobster with a delightful tempura topping. - Milanese-style blowfish cutlet: a unique and delicious dish with a light and crispy coating. - Abalone and oyster shabu-shabu with lemongrass and chili sauce: a large and flavorful abalone dish with a slightly spicy kick. - Stracciatella cheese with olive oil: a simple yet tasty cheese dish. - Eel pasta in Genovese-style: a creative pasta dish with buckwheat noodles and goat cheese. - Salad with 9 types of vegetables: a delicious and satisfying salad that could be a main dish. - Yamagata beef Chateaubriand with Egyptian salt, wasabi, and mustard: a perfectly cooked and juicy beef dish with a unique seasoning. - Rice, tuna iron pot rice bowl, and blowfish miso soup: a flavorful rice bowl and miso soup with collagen-rich blowfish. - Basque cheesecake with strawberry gelato: a surprising and delicious dessert with a great balance of flavors. The dishes were impressive and full of creativity, showcasing the chef's expertise in spices and flavors. The meat dishes were particularly outstanding. I left feeling satisfied and full. Thank you for the wonderful meal!

On February 15, 2023 (Wednesday), I had a meal consisting of the following dishes: - Breaded Chateaubriand (Yamagata beef) cutlet - Rolled bread with squid and fugu white roe tartare and caviar - Prawn, butterbur sprout, and yuba in a sauce - Munier of natural Kué from Goto Islands with two sauces: bagna cauda on the bottom and homemade roasted pistachio and white sesame, cumin, and cardamom on top - Abalone and oyster shabu-shabu with lemongrass chili sauce - Stracciatella cheese with melon soup - Yamagata beef Chateaubriand - Eel and wood sorrel Genovese with goat cheese (from Ruri-kei Kogen) on top of vegetables - Carrot, vegetable flower, butterbur sprout, taro shoot, cabbage, fava bean, lily root tempura - Tempura of new onion and eggplant - Tuna (from Choshi) rice bowl with red miso soup - Basque cheesecake and pistachio gelato - Legret & Fils [Expression Chardonnay] Champagne from France - Chassagne-Montrachet Appellation Chassagne-Montrachet Contrôlée - Patrick Javillier Corton Charlemagne Grand Cru - Freemark Abbey Cabernet Sauvignon Napa Valley - Highball (Hakushu)

The dishes I received were ⭐️Yamagata beef Chateaubriand cutlet, roll bread ⭐️Folded squid and blowfish milt, tartar style, with caviar ⭐️Botan shrimp, butterbur sprout and yuba in ankake sauce ⭐️Naturally caught kue from Goto, meuniere style (bottom sauce is bagna cauda, top sauce is homemade with roasted pistachio and white sesame, cumin, cardamom) ⭐️Abalone and oyster shabu-shabu, with lemongrass chili sauce-like sauce ⭐️Stracciatella cheese, melon soup ⭐️Eel and wood sorrel genovese, topped with goat cheese ⭐️Vegetables ⭐️Yamagata beef Chateaubriand ⭐️Tekkadon ⭐️Red miso soup ⭐️Basque cheesecake and strawberry ice cream (choose from pistachio, caramel, strawberry ice cream) ⭐️Tea, bottled beer, champagne, white wine, red wine, highball All dishes were delicious and impressive! U.KAI, I'm so full and satisfied! 🤤

The dishes I received were: breaded cutlet of Yamagata beef Chateaubriand, rolled bread with squid and blowfish milt tartare, served with caviar; steamed spotted prawn with butterbur sprouts and tofu skin in a thickened sauce; fried natural kue with homemade sauce of roasted pistachio, white sesame, cumin, and cardamom; abalone and oyster shabu-shabu with lemongrass chili sauce; Stracchino cheese with melon soup; eel and wood sorrel Genovese topped with goat cheese; seasonal vegetables; Yamagata beef Chateaubriand bowl; red miso soup; Basque cheesecake with strawberry ice cream.

I attended a private party that someone recommended to me, and I was really excited to go. The highlight was the incredibly delicious katsu sandwich! Since I skipped breakfast, I was amazed by the flavors. Next, I enjoyed a combination of squid, shirako with caviar, which was a bomb of umami. I love the pairing of squid and caviar! The Shiess white wine was a perfect match. Then, there was a dish with yuba, carabinero shrimp, and spring vegetables hidden underneath, with a gentle flavor. It paired well with the Shino Mine Roku Maru's cloudy sake. I realized that the pairing was excellent. The monkfish meuniere on a blanket of bagna cauda with pistachio and cumin on top was mind-blowing. I was in awe. The Burgundy Chardonnay paired perfectly with it. The dish with black abalone, oysters, watercress, and lemongrass sauce was undeniably delicious. The pasta with stracciatella sandwiched between eel and goat cheese in Genovese sauce was a delightful surprise. The Nebbiolo red wine was a perfect match. The vegetable platter was all delicious, and I couldn't stop smiling. The main dish was the Yamagata beef chateaubriand, which was one of the best meats I've had recently. It was delicious. It paired well with the California Cabernet. Just when I thought dessert was coming, they served a tekka don. It was made with a blend of Yumepirika and Sakiho rice, and it was delicious. And to my surprise, there was an all-you-can-eat tuna option. The tuna was incredibly delicious, and I couldn't stop eating. It was amazing. Finally, we had strawberries and cheesecake. Even though there are many delicious cheesecakes out there, this one stood out. It was a truly happy day.

At U.KAI in Kitashinchi, I enjoyed an amazing dinner created by Chef Hattori. The menu included unique combinations of ingredients that I could never imagine. The highlights were the Shatoburian roll cutlet, served with white fish roe and caviar, crispy fish with fig sauce, shirasu (whitebait) with white truffle, Matsuba crab hot pot, cheese and melon sauce, fugu (blowfish) pasta, seasonal salad, a comparison of Yamagata beef and Shimane beef with truffle and red wine sauce, crab rice in a hot pot followed by crab porridge, Basque cheesecake with pistachio ice cream, and delicious Japanese red tea. The dinner cost around 40,000 yen and was so filling that my stomach felt like it would burst! I used to reserve a table every two months, but today was the last day for this year. My next reservation is in July 2023, so I won't be able to enjoy Chef Hattori's food for a while. I will make the most of each day until then!

In November, I visited UKAI and enjoyed the usual pairing menu. The Chateaubriand casserole never gets old, I could eat it all day. The cod milt with Italian caviar was a surprising combination that worked well. The white sea bream with Peruvian chili and fig sauce was sweet, sour, and slightly spicy - delicious! The white truffle with boiled shirasu and egg yolk was a perfect match. The hot pot with Shibayama crab and oysters in sesame sauce was a revelation, the crab meat was so tender and flavorful. The Italian Stracciatella cheese with olive oil was simple yet delicious, especially with wine. The fugu soup pasta with fugu meatball was like gourmet ramen, incredibly tasty. The salad with various ingredients was seasoned perfectly. The Chateaubriand with red wine sauce, mustard, and Okayama truffle was outstanding. The second serving of crab rice was turned into ochazuke, and the third serving was ochazuke with olive oil. Every dish was amazing, from the crab to the fugu, Chateaubriand, and truffle. This is currently my favorite restaurant. I left feeling satisfied and full. Thank you for the wonderful meal!

Located on the basement floor of the Jiro Building in Kita-Shinchi, Osaka, this is a sophisticated, hidden gem for adults with only 5 counter seats where you can enjoy innovative dishes that fuse various genres of Japanese and Italian cuisine. It's a highly popular restaurant that is difficult to get reservations for, but I finally had the chance to visit thanks to an acquaintance's invitation. I went in mid-November, so I tried the winter course which featured dishes like Matsuba crab, white truffle, black truffle, fugu, oysters, white sea bream, cod, and Chateaubriand prepared in interesting combinations and simple ways. With only 5 seats, the chef serves the dishes single-handedly, allowing you to enjoy watching the cooking process and plating up close while having engaging conversations with the chef. I highly recommend this place! The omakase course costs 30,800 yen and includes dishes like Chateaubriand cutlet roll, cod milt and caviar, white sea bream with chili and fig sauce, white truffle and shirasu kiln-dried, Matsuba crab and oyster hot pot, fugu peppercino, salad, Chateaubriand with black truffle, crab and shirasu rice, crab and shirasu porridge, and chestnut Basque cheesecake with caramel gelato. Don't forget to save this amazing restaurant!

I was taken to U.KAI in Kitashinchi by my foodie friend. It's a quiet spot in a tenant building, but despite opening in March 2020, it's already become a difficult-to-reserve restaurant. I was looking forward to visiting this place. They only take one reservation a day, so we had the whole place to ourselves. Today, there were 5 of us - a group from Himeji and a group from Nagoya. The only option was the 30,800 yen course. Here's what we had: - Michinoku wagyu beef chateaubriand roll cutlet - Shirako (cod milt) and caviar - Natural kue cutlet with Peruvian yellow hot pepper sauce - Whitebait and white truffle - Zuwai crab hot pot - Stracciatella with olive oil - 9 kinds of vegetable salad - Tiger pufferfish and green onion peperoncino - Beef wine stew - Zuwai crab rice - Chestnut Basque cheesecake and Pione grape gelato The dishes were a luxurious mix of ingredients, with the chef's playful touches evident throughout. It was delicious and I can't wait to go back - even if I have to reserve a year in advance.

Thank you for viewing. I visited the popular restaurant "U.KAI," which is known for serving Italian, Japanese, and steak dishes. It is located in the basement of a building called Jiro Building, about a 10-minute walk from Osaka Station and a 5-minute walk from Kitashinchi Station. The restaurant has a small and dark bar-like interior with 5 counter seats and no table or private seating. The chef, Yuukai Hattori, incorporates his experience in Japanese and Italian cuisine to offer a variety of dishes with a focus on high-quality ingredients. The service provided by the chef and the female sommelier is very polite, creating a comfortable atmosphere. The dishes I tried that day included Chateaubriand cutlet roll bread, cod milt and caviar, quail cutlet with fig, white truffle and Shirasu from Wakayama Prefecture, Matsuba crab and oyster hot pot, Stracciatella cheese and melon soup, pufferfish peperoncino pasta, salad, Aomori Michinoku wagyu Chateaubriand with autumn truffles and mashed potatoes, Matsuba crab rice with crab miso, Matsuba crab porridge, caramel gelato, chestnut cheesecake, and tea (CHA YUAN). I had a very enjoyable time and would like to visit again. Thank you for the meal.

Finally, the course has gone up in price to over 30,000 yen. However, considering the quality of the ingredients and the content, it is a very satisfying course! This time, we had a truffle tasting! What a luxurious experience! The dish with shirasu (baby sardines), truffle, and egg yolk was exceptional. Reservations can be difficult to secure, but if you can get a booking, it's worth it. Ukai never fails to make the dishes delicious without being constrained by traditional rules. It's still my favorite restaurant!

I participated in a private reservation-only event at a famous restaurant in Osaka, thanks to a friend who always invites me. The chef's name is Yuka Hattori, not Ukaishi as I initially thought. The restaurant was located in a small underground space in a building in Kita-Shinchi, with a bar-like counter for only five people. The main dishes that day were Chateaubriand and ribeye steak, both cooked to perfection through a meticulous process. The menu included various dishes like Chateaubriand cutlet sandwich, marinated Peruvian seafood, black vinegar sauce with beef tongue, mushroom soup with lobster and mushrooms, and more. The meal was satisfying from start to finish, showcasing the chef's passion and expertise in cooking meat. Despite the distance, I would love to revisit this amazing restaurant in Osaka if given the chance.