I thought it was a well-thought-out dish that considered how to make the most of the ingredients and how to cook them to create a certain feeling. The pairing was also well done. The first dish featured conger eel and plum that melted into the broth, with a smooth and refreshing texture of laver. The second dish had a confit egg yolk at the bottom, topped with cashew paste and smoked caviar. The richness of the egg yolk combined with the smoky flavor of the caviar was a delightful appetizer. The third dish included squid, prawn, and whelk, each with a fresh and unique twist. The fourth dish was a chilled soup with slow-cooked oysters and fine pasta, providing a delightful texture. The fifth dish was a surprising combination of cold and warm elements, with fresh vegetables and black olives in a buttery dressing. The sixth dish featured a deep-fried swordfish fillet, cooked to perfection. The seventh dish was an abalone risotto with Aomori seaweed, showcasing a wonderful fusion of flavors. The eighth dish was a sea bream with herb sauce, featuring crispy scales and a tender, semi-rare interior. The ninth dish was a Chateaubriand and foie gras hamburger wrapped in a lattice of beef fat. The dessert was a passion fruit mousse with a perfect balance of sweetness and acidity. The chef's attention to detail and personalized service made the dining experience truly enjoyable.

After moving, this restaurant's first visit was delicate and had a variety of flavors. The pacing of the flavors was well done, and each dish was carefully prepared. The food pairing was also impressive. The presentation, atmosphere, service, and prices were all top-notch. However, some people may have preferences or be concerned about the cost performance.

I am traveling around the country in search of truly delicious food. I love anything from high-end cuisine to casual dining. 【Area】Minamimorimachi area, Osaka City, Osaka Prefecture 【Genre】French cuisine 【Awards】Tabelog Bronze Award 2023, Tabelog French WEST Top 100 Restaurants 2023 【Number of Visits】First visit 【Crowdedness】Reservations required 【One-word comment】The interior and atmosphere were lovely. The presentation of the dishes was beautiful. Thank you for the wonderful meal.

I went to Rakkanro for the first time in a year. I enjoyed the delicious food and also the visually appealing world of Nakamine. The private room downstairs felt like a VIP room at a casino, and the wine pairing this time was the best I've ever had, with perfect compatibility.

Chef Nakamine, who trained at three-star French restaurants in Paris and renowned establishments in Japan, showcases his skills at La Canne Rouge, a French restaurant that has earned Michelin stars and a bronze rating on Tabelog. The dishes, beautifully decorated like works of art, are surprisingly beautiful and almost dreamlike. The colorful creations, adorned with micro herbs, sprouts, flowers, and sauces, exude an artistic beauty. Using seasonal ingredients, Chef Nakamine's dishes are not only delicious but also beautifully presented. Each dish showcases the unique characteristics of the ingredients, thanks to the chef's diverse seasonings and masterful techniques. La Canne Rouge offers a perfect combination of great food, pleasant ambiance, and excellent service. Highly recommended. Today's menu: ¥42,350, Chef's choice course: ¥27,500.

I wasn't feeling well, so I asked for a smaller portion. I feel bad about it. I think girls will definitely get excited here. The food is delicious and stylish. The appearance of the last dish was unique and surprising, but I want to go back again. I will definitely visit again.

These elaborate dishes are all so glamorous and labor-intensive, even though simple dishes are trending lately. They give off a feeling of "we put in the work," which is great. Thank you for reading until the end. Please consider saving, liking, and following. This post is a repost of a blog article. The original blog can be found at the following link: http://syokuki.com. For more Hiroshima gourmet photos, check out the blog. Instagram: https://www.instagram.com/syokuki.com.hiro/ Twitter: https://twitter.com/syokuki_com Facebook: https://www.facebook.com/syokuki

You can make reservations at OMAKASE for new customers. It has a chic atmosphere like a high-class hotel bar! It has also won a Michelin one-star award. It was my first time visiting, but the food was delicious♡ Tabelog Awad 2023 bronze award, WEST Top 100 Restaurants 2023 award. Reservations are only available for OMAKASE with a private phone number. The restaurant interior is luxurious, and the 6-seat counter has a very nice atmosphere, perfect for a date! Visit date: July 6, 2023. [OMAKASE Course]: - Conger eel and juniper soup - Dragon egg with caviar - Onion, prosciutto macaron, squid ink, cockle quiche, consomme jelly, sea urchin, caviar, tomato - Oyster soup - Green vegetables, black olive - Beltfish, paprika - Abalone and seaweed risotto - Palate cleanser: lemongrass, perilla - Grilled red snapper scales - Chateaubriand, foie gras - Passion fruit mousse, one tea sweet. Each dish is beautifully presented and meticulously crafted, truly unique and creative! I have been to many French restaurants, but I felt the chef's unique touch in the seasoning. The dragon egg at the beginning was so rich, paired perfectly with caviar, and the smoky aroma spread in my mouth, elevating the experience until the end. Chef Nakamine was very friendly and humble, thanking us for visiting such a unique restaurant. I was very satisfied! Thank you for the meal.

The restaurant offers vibrant dishes paired with wine, creating a delightful experience from appetizers to desserts. It is a lovely place that not only pleases the palate but also the eyes. It is more suitable for special occasions like anniversaries rather than everyday dining. Overall, it is a good choice for a memorable dining experience. ^_^

My favorite French restaurant. I love the appearance and taste too much! It's a bit disappointing that the staff's service is lacking a bit, but the taste is delicious and it looks like it will become popular. The private rooms were also nice! I have been there several times already, but it's always good.

Michelin one-star, French restaurant with a history of winning 3 toques at Gault Millau. It was a solo visit for lunch on a certain day in May 2023. I made a reservation online for a lunch course starting at 13,200 yen, while the dinner course starts at 24,200 yen. The nearest station is Minami-Morimachi or Osaka Tenmangu. It's only a few minutes' walk from the station if you don't take the wrong exit. I arrived right on time for my 1 pm reservation. After ringing the intercom, I was let in and guided upstairs to the counter seats. The counter usually has around 6 seats, but since I was dining solo, one seat was left empty next to me. I appreciated this thoughtful gesture, as it allowed me to have more space. The dark and chic atmosphere with black tones was very comfortable. I started by ordering a drink. While the tea pairing option caught my eye, I opted for the wine pairing this time. I was debating between the regular amount and half, but the staff kindly offered to adjust the pace of serving based on my preference. I decided to go with their suggestion. The courses included: Amuse (Champagne) - Cashew nuts, Egg yolk Gargouillou (White wine) - Cauliflower, Green asparagus Aspergers Blanches (White wine) - Comte Risotto (Red wine) - Flounder, Mozuku Poisson (White wine) - Sea bream, Perilla Camillette (Red wine) - Beef Desserts (Coffee) - Passion fruit, Chocolate The amuse of cashew nuts and egg yolk was impressive, with a rich and flavorful taste that filled the mouth and a smoky aroma that lingered. The asparagus that followed was lightly fried and delicious, with a great sauce. Next was the flounder and Mozuku risotto with a green curry flavor that was subtly spiced and paired perfectly with the red wine. The sliminess of the Mozuku enhanced the dish. The sea bream and beef for the main course were exceptional, and the dessert at the end was a delight for someone who loves sweets. The chef even asked if I was satisfied with the meal, which was a nice touch. The quality of the food, portion sizes, wine pairing, atmosphere, and service were all excellent as expected. Before I knew it, I was the last person in the restaurant, so I finished my dessert and left around 3:15 pm. The total bill came to 21,200 yen. Although I dined solo, I would recommend this place for dates or special occasions.

Course and drinks cost around 35,000 yen. No waiting time for reservations. About a 10-minute walk from Minami-Morimachi. The restaurant seems to have been renovated from a condominium, not easily recognizable as a restaurant. The entrance is difficult to find. The interior has a luxurious and calm atmosphere. To reach the upper floor, you take a unique route from the 1st floor to a private elevator. The course includes an amuse-bouche, classic spring rolls, a main dish of beef, and delicious desserts, such as cashew nuts and egg yolk, which have a rich flavor. The portions are generous, and the staff's service was excellent, making me want to visit again.

Received the Tabelog Award. Michelin 1-star. It has been 3 years since my last visit to Osaka. There are many restaurants I want to revisit during this trip, but I couldn't miss this one. Pressed the intercom and entered the restaurant. Climbed the stairs to the 2nd floor counter seats. A luxurious space with only 6 seats where you can enjoy conversations with the chef and sommelier. The cozy sofa makes you want to stay for hours. The first amuse-bouche already showcased the world of Chef Nakamine. Surprisingly, it was like a Japanese-style appetizer! The volume was so generous that I thought they must want us to drink wine! They even offer tea pairings, showing their kindness. Chef Nakamine's dishes are visually delicate and beautiful. The spring roll special in April was a pleasant surprise. Even the simple cauliflower salad with clam broth sauce was incredibly delicious. The meticulous control of flavors, almost reaching the brink of saltiness, is impressive. I have always thought that people in Tokyo would prefer this style over Osaka, and this visit confirmed it. The spiced dish of the day was a non-spicy green curry risotto. What a mystery - a green curry with no heat! The combination of the abalone liver sauce's umami and the spice without heat was beautifully executed. The main course of Chateaubriand with chive and paprika sauce was not only visually appealing but also had a surprising flavor profile. The sauce, with its initial aroma and subtle bitterness, elevated the meat's umami, and the lingering bitterness made it twice as delicious. The dessert was so generous that I couldn't finish it. The wine pairings, selected by Mr. Kuwahara, perfectly complemented Chef Nakamine's dishes. The synergy between the chef and sommelier is crucial. Chef Nakamine's innovative and original dishes, unlike any other, overflow with creative ideas. I wish I could enjoy the genius chef's cuisine more frequently. Would you consider moving to Tokyo?笑

I have started a gourmet site for Mitomi Emon. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" French restaurant La Kanro in Minamimorimachi is located on the 6th floor of a building, with a special approach leading to the elevator. From the moment you press the intercom, you are immersed in the world of La Kanro. Passing through a cave-like approach, you arrive at a dark and chic space with a counter. The mysterious atmosphere promises a unique experience. Starting with an amuse-bouche for a toast, consisting of chorizo consomme soup, egg yolk confit, and smoked cashew nut paste. The smoked aroma and caviar saltiness pair perfectly with alcohol. The cute presentation of using an eggshell as a vessel is typical of La Kanro. Then, the explosion of their world begins! Surrounded by flowers, there are nine finger foods such as onion gratin soup, wagyu beef ham on marshmallow, beef sandwich with herbs, caprese salad, etc. Each dish surprises with its textures and flavors, especially the melty caprese texture. La Kanro's famous fresh spring rolls are also a delight, filled with lobster and foie gras. The chewy texture of the spring roll wrapper adds a nice touch. The mango sauce on the side is interesting. The "Cauliflower Green Asparagus" salad with 15 types of vegetables is a perfect match with wine. The "Firefly Squid Clams" dish is a gratin-style output with delicate flavors. The "Abalone Mozuku" risotto with homemade green curry sauce is irresistible. The "Red Snapper Tomato" dish features scallop mousse and bamboo shoot texture. The "Beef" dish includes Chateaubriand and foie gras hamburger with unique chive sauce. Lastly, the most surprising part is the presentation of 12 mini desserts, making a total of 31 dishes including bread and palate cleansers. The effort put into each dish is truly remarkable.

Nice to meet you again, lakanro-san! Your food blog has been reset since the move, but you have earned a Michelin one-star rating on 4/28! I had heard about it before, but since the course was renewed in April, I tried it right away. The omakase course costs 27,500 yen with tea pairing for 8,000 yen. The chorizo consomme was rich in flavor, but delicious. The caviar with egg yolk and cashew nut paste was also rich and had a smoky aroma, with a crunchy meringue-like crouton for added texture. The celery chip was a cute accent, and the caprese, like a petit four, melted in the mouth with cheese and basil flavors. The onion gratin soup foam had a creamy texture and was flavorful. The dish with bamboo charcoal and squid ink was visually appealing, with a sweet squid and a contrast of textures. The branzino meringue was sweet and salty, and the sea urchin was a personal favorite. The quiche was warm and comforting with cheese and shrimp. The foie gras and lobster special for April was a standout, with a mango and lime sauce adding freshness. The vegetable salad with black olives was perfectly cooked and had a delicious olive and buttery sauce. The squid and clam gratin was cheesy and eggy. The abalone and mozuku risotto was luxurious, with a green curry base and a unique texture. The red snapper with tomato and scallop mousse was meticulously prepared, with a crispy skin and bamboo shoot accents. The beef fillet with foie gras and truffle, wrapped in caul fat, was delicious with a paprika and chive sauce and potato puree. Overall, the dishes were flavorful, creative, and beautifully presented.

La Canro is a French restaurant located a 5-7 minute walk from Minamimori-machi Station. It is a hidden gem high-end French restaurant where you enter through the intercom at the entrance of the apartment building. In 2023, it was selected as a bronze restaurant on Tabelog. The sophisticated atmosphere inside the restaurant features a counter seat where you can enjoy visually stunning, art-like dishes, making it a great choice for special occasions like anniversaries. We tried the lunch course, starting with colorful contrast tacos using squid ink, chorizo, and curry powder. The seafood tartare combining abalone and white shrimp, adorned with edible flowers, is visually stunning and almost too beautiful to eat. The salad plate with bamboo ink, cumin, beets paste, fresh vegetables, and firefly squid toppings offers a fun dish where you can enjoy various flavors with each bite. Next, we had a soup extracting the umami flavor of chicken, followed by a delicious red snapper with white asparagus sauce and crab sauce. The main course was a beef fillet pie baked with the scent of fuki buds. The luxurious beef fillet, with a balance of softness and rich sauce, was exceptional. The dessert was a strawberry shortcake with sponge cake in a mousse-like texture, resembling a parfait. The quality of the tea sweets was also excellent. This wonderful restaurant is one that will make you want to visit again and again. Bon appétit!

Women would be delighted by the French entrance that is filled with anticipation, featuring a beautiful counter. The three types of tacos were visually appealing and delicious - squid ink, chorizo, and curry. The seafood tartare wrapped in radish with flower imprints was visually stunning. The salad-like dish with hotaru squid, cheese, prosciutto, and vegetables eaten with vegetable paste was delightful. The chicken consommé with alpaca and white fish was flavorful. The dish with red snapper, hairy crab, and white asparagus sauce was exquisite. The beef pie-like dish with black garlic sauce was delicious. The dessert of strawberries and mascarpone with chocolate coffee baked goods was a treat. Thank you for the feast.

Entering the hidden French restaurant in Minamisencho was very enjoyable and had a special feeling. The color scheme was beautiful and full of attention to detail. It's hard to convey the taste through photos because of its innovative elements, but it was similar to Lachaim and was a fun place to enjoy.

I enjoyed a course meal with wine pairing in a private room. The private room had a calm and spacious atmosphere like a moat, with a little greenery in the corner to enjoy. The menu was provided so I could eagerly anticipate each dish. The food was exquisite, with luxurious ingredients prepared to perfection. The bread, while not the main dish, was incredibly delicious and I couldn't resist asking for seconds. The wine pairing course was a great choice, as the staff explained each wine with every dish, leaving me a bit tipsy by the end. Each dish was not only beautifully presented but also absolutely delicious. It was a special day spent with loved ones, enjoying the conversation and food in the private room. It deepened the bond with my loved one, making it a truly memorable experience. Perfect for anniversary dates or business entertainment!

I received squid, saffron, conger eel, foie gras, vegetables, shellfish, prawns, crab, shark fin, beef, matsutake mushrooms, figs, and chocolate at the 7th floor counter. I had wine paired with my course. There was a couple nearby talking loudly the entire time, which made me uncomfortable. I had seen too many beautiful photos on Tabelog and had high expectations from Michelin, so I wasn't very impressed with the food. I liked the prawn and small pillar gratin the most. The fish and shellfish had a slight smell which was disappointing. The beef was cooked perfectly and very tender, but I didn't like the sauce much. I had made an omakase reservation, but the person next to me seemed like a regular and was already making a reservation for next time.

I stopped by on my way home from work. Unlocked the door with the intercom, took the direct elevator. From there, walked down the hallway, tapped the stairs. The hallway was in a dark black tone but lit up in a warm light. I like this atmosphere. I like the warm light too. Today I reserved a counter seat. There was one other group of customers. The course menu included dishes like ayu and caviar capellini, followed by hairy crab and other high-end ingredients. Overall, I felt the dishes were a bit salty. The atmosphere was nice though. But I probably won't come back. Communication is important to avoid this kind of result. Thank you for the meal.