Mitomi Emon's gourmet site has been launched. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" The back alley, a gateway to a mysterious world. This time, we introduce one of the back alley restaurants, "Kosuda." In the back alley of Tenjinbashi Rokuchome, if you climb the steep stairs of the old folk house, you will find a small counter seat. The only sign at the entrance is a small shop sign sticker. Chef Kosuda, who stands behind the counter, is a former member of the renowned restaurant "Kahara" led by Yoshifumi Mori. After accumulating 20 years of training, he has become independent in the same place in 2021. The atmosphere of the space and the preference for dishes seem to be influenced by Japanese aesthetics, but the output of the cuisine is completely genre-less. If anything, various ingredients are used, but there is a hint of Japanese essence throughout. The small portions are well-received, giving the feeling of enjoying the changing flavors. And surprisingly, the pricing is also impressive, with the total cost for food and drinks being around 15,000 yen. Is this also part of the charm of the back alley!? Now, the course will captivate you from the first aperitif. Sparkling sake is served in a lime peel-turned vessel. This is also used in the appetizer of firefly squid, giving a citrus flavor to the dish. The seasoning has nuances of Tom Yum Kung, enhancing the spiciness and acidity to complement the sake. Other items in the course lineup include: "Onsen Egg" - a cute silhouette of an onsen egg. The hair part seems to change each time, but this time it was handled by a new apprentice. "Brussels Sprouts and Spring Onion" - the delicate salt expresses the transition from winter to spring. It also brings out the sweetness of the vegetables. "Caciocavallo Cheese" - fragrant cheese baked with seaweed aroma. "Hashed Potato with New Potatoes" - Osaka-style takoyaki flavor! "Jumbo Mushroom" - served with plenty of cheese. "Bean Vermicelli" - mixed with plenty of new seaweed. Great flavor on its own, but also delicious when eaten with chicken soup or like dipping noodles. "Shark Fin" - grilled shark fin with trefoil. "Salad" - baby leaf salad sprinkled with sesame seeds. The lime from the beginning also participates. "Meat Dish" - a staple meat dish from Kahara. Fillet and sirloin. "Asparagus Rice" - enhanced with bonito dashi, resulting in a rich flavor. "Watermelon" - out-of-season watermelon, but incredibly sweet. A touch of salt adds a refreshing taste.

Regularly visit the store. A delicious and enjoyable dinner at "Kosuda," a 3-minute walk from Exit 6 of Temmabashi Rokuchome Station. <Today's Menu> Shiitake Mushroom Hot Spring Egg Green Papaya Green Eggplant Chestnut Light Snow Salt Cacio e Pepe Seaweed Buffalo Mozzarella Cheese Tomato Juice Black Pepper Salt-Pickled Nagaimo and Octopus Takoyaki-style Brana Padano Mushroom Curry Beef Vermicelli Shark Fin Cold Three-Leaf Sauce Moroheiya Cold Soup Baby Leaf Salad Lime Juice Beef Tongue Curry Stew Hamburger Garlic Chips Wasabi Black Pepper White Rice Pear (Toyosui) Juice. It was very delicious today too.

I went to Kosuda for the first time with high expectations, but I found the menu structure to be lacking. While the cost performance is good, the restaurant did not have a special feel to it, more like a Western-style eatery. The ingredients were ordinary except for the shark fin. I don't think I would want to go again, especially considering the difficulty of getting a reservation until next year, which I believe is due to the limited seating for only 5 people in the restaurant. This is my impression.

I regularly visit this restaurant and I am always happy when the people I go with enjoy the experience. Last night, I visited with close friends and tried the August special dish, beef noodles and shark fin. The beef noodles were delicious with uni and broth, offering a rich umami flavor and a lingering aftertaste. The cold shark fin dish, made with shark fin broth jelly, had a firm texture and a rich taste. It was a night filled with laughter from beginning to end. Thank you for the wonderful meal!

To Kosuda-san with the usual members. It's always such a fun time every time we go. The fact that I didn't finish the mixed rice at the end means, yes, I drank too much (lol). I'm looking forward to visiting again this month - I can't wait! I wonder what flavor the next soft-boiled egg will be? I haven't been reviewing much, but thank you as always for the delicious food.

Lime choko with spring deer, lime choko with shirasu and sansho oil, Benizai crab with mustard sauce, somen noodles with kabocha and light snow salt, white eggplant with kachokavalo seaweed bacon rolls, chilled beef vermicelli with karasumi, mushroom cheese topping, chilled shark fin with scallion sauce, chilled okra soup, watercress and berry leaf salad with lime dressing, sesame-covered sirloin steak with miso mustard, black sesame garlic chips, wasabi rice, corn mixed rice, watermelon soup.

Regularly visit the store. Exit 6 of Tenjinbashi-suji Rokuchome Station and walk about 2 minutes. Enjoy a delicious and fun private party at "Kosuda." <Today's Menu> Lemon Fantare Shirasu with Sansho Oil, Beni Zuwai Crab with Mustard Onsen Egg and Grains of White Pepper, White Eggplant Somen with Snow Salt Grilled Kabocha Cheese, Nori Chidai Bacon Roll, Cold Beef Vermicelli with Karasumi Powder, Mushroom Grana Padano, Cold Shark Fin with Green Onion Sauce, Okra and Seaweed Baby Leaf Salad with Lime Juice Dressing, Sesame Meatballs, Roast Garlic Chips, Wasabi Akagara, Salt, Grains of Black Pepper White Rice, Corn Rice, Watermelon Juice. It was delicious today as well. There were many new dishes that I tried for the first time today, and I am looking forward to the next visit to this exciting restaurant.

It was my first time at this restaurant. They served shirako with homemade sansho oil, onsen tamago with crab meat and mustard, eggplant and somen with kabocha and kachogaparo, cheese isobe maki, bacon-wrapped young ayu, beef and karasumi vermicelli, mushroom and cheese fucaline with negi sauce, chilled okra soup with junsai sprouts, and baby leaf salad. The meal ended with fillet steak and corn rice, accompanied by watermelon juice. Thank you for the delicious meal! I look forward to visiting again.

A restaurant that serves as an oasis for those tired of the gourmet industry in Aoteni. Delicious and cheap! However, it's difficult to make a reservation... It's typical of Kosuda-san to stay true to his roots without wavering. It was a fun and delicious gathering. The rice is definitely better mixed than cooked in. Harujika jellyfish with mustard kimchi, onsen egg, white eggplant from Osaka, somen squash gachokabaro, nori new potatoes, hashed potatoes with grated and chopped mushrooms, cold bean thread noodles with shirasu and sansho oil, fukahire with kujou negi, okura and junsai soup, baby leaf salad, mixed rice with hir and loin sakura shrimp, watermelon.

When I'm with Kosuda-san, there is always a stable atmosphere flowing, so I can forget about time and stay there forever. I think it's because of Kosuda-san's personality, rhythm, and energy. As I kept eating, I felt healed, and I'm sure many people are too. The beef vermicelli with Sichuan pepper oil was incredibly delicious this time! I would love to visit every month, but reservations are already full until January next year. I look forward to the smiles of the members I will go with next time!

It was delicious. I'm not a big fan of shark fin dishes, but I like Kosuda-san's. The chrysanthemum soup was very fragrant and delicious. Everything was really tasty and I want to visit this restaurant every time the menu changes. The only downside is that new reservations cannot be made.

I visited the restaurant "Kosuda" located about a 2-minute walk from Exit 6 of Tenjinbashi-suji Rokuchome Station in Osaka. Today's menu included Lime Ginger Ale served in a lime cup, Tasmanian mustard with watercress, onsen tamago (hot spring egg) with firefly squid and black peppercorns, waffle with ricotta cheese, whitebait, and sansho oil, young corn with karasumi powder and Shio Amadare, Kacho Cabra cheese with seaweed, mushroom with Grana Padano cheese, vermicelli with cherry shrimp and tomato sauce, shark fin with kujo negi (Japanese leek), chrysanthemum soup, baby leaf salad with lime dressing and sesame, fillet with garlic chips, wasabi, peppercorns, and salt, white rice and ginger rice, and watermelon juice. I enjoyed the meal very much and am looking forward to my next visit to this delightful restaurant.

I received an invitation to visit Kosuda in Tenroku, where the owner had worked at Kahara in Kita-Shinchi for over 20 years before opening this highly popular and difficult-to-reserve restaurant. Located in a hidden alleyway, the restaurant has only 5 counter seats and offers a calm and elegant atmosphere. I was impressed by the efficient and seamless movements of the staff at Kosuda. Each dish was truly amazing and I was constantly in awe. The owner kindly answered all my questions and taught me a lot about the cuisine. I immediately put my new knowledge to use and enjoyed a variety of delicious dishes paired with plenty of sake. It was a blissful and fulfilling experience, and time flew by as I savored every moment. I even received a "NO NOODLE, NO LIFE" sticker after trying their delicious stir-fried noodles. Thank you to everyone who joined me at Kosuda. The food was incredibly delicious. Thank you for the wonderful meal.

@pnekodaq #Kosuda-san, you shyly struck your usual pose. Everything was delicious, but I could have eaten endless servings of the bamboo shoot rice at the end, and the onigiri I took home made me feel happy the next morning, so I could eat it every day because it was so delicious. If I can go again, it might be next year... I am grateful to have been able to visit such a wonderful restaurant. ☺️

[Fully Booked for the Year] Since its opening, this restaurant has quickly become difficult to reserve, and currently, reservations for the rest of the year are on hold. Although I couldn't make a reservation for my next visit, they did inform me of the reservation start date! Last time, I made a reservation in August last year and this visit was the first since then. The restaurant's contact information is not listed on websites like Tabelog. [Menu Highlights] - Aperitif: Chiebijin - Onsen Tamago, Uni, Nori - Sea Grapes, Tasmanian Mustard - New Onion, Fava Beans, Squid Ink - Caciocavallo Cheese - Sauteed Bamboo Shoots - Mushroom, Parmigiano - Firefly Squid, Vermicelli - Shark Fin, Mizuna - New Potato Soup - Baby Leaf Salad - Wagyu Beef Sirloin, Fillet - White Rice - Mixed Rice with Bamboo Shoots - Watermelon Juice Kosuda 2-3-13 Kokubunji, Kita-ku, Osaka, Osaka https://tabelog.com/osaka/A2701/A270103/27127044/

- Sea grapes with grain mustard - Onsen tamago with sea urchin and seaweed - Edamame with tangy black ink, onion with light snow salt - Cacio e Cavallo cheese with seaweed - Grilled bamboo shoots - Mushrooms with Grana Padano cheese - Firefly squid and myoga noodle salad - Grilled shark fin with mitsuba - Potato soup - Salad with lime dressing - Beef fillet, beef loin - Bamboo shoot rice - Watermelon juice

Regularly visited restaurant located 2 minutes walk from Tenjinbashi Rokuchome Station in Osaka. Everyone except me was visiting for the first time. Today's menu included dishes such as ginger ale lime in a lime peel cup, Tasmanian squid with mustard seeds, onsen tamago with black pepper, new onions with edamame, grilled kachokabaro with seaweed, takoyaki-style new potatoes, grilled mushrooms with Grana Padano cheese, beef noodles with seaweed in chicken soup, shark fin with mitsuba, baby leaf salad with lime dressing and sesame seeds, white rice with 3 types of meat, garlic chips, wasabi, spicy pepper, and salt, mixed rice with white asparagus, and watermelon juice. The omakase course with 2 drinks cost 12,000 yen (tax included) and is cash only. It was a very delicious and enjoyable time, and my friends who joined me were also very pleased. I am already looking forward to the next visit to this restaurant!

Regularly visiting store. About 3 minutes walk from Exit 6 of Osaka Temma Station, I visited "Kosuda" today, which has a counter with 5 seats and was fully booked. Today, I had a private reservation for 5 people. <Today's Menu> Teppi Mustard (from Tasmania), Tom Yum Kung style, Onsen egg, Oysters (from Lake Saroma), Black pepper, Sprouts, New onions, Light snow salt, Kachokabaro (from Hokkaido), Seaweed, Lotus root, Scallop, Takoyaki style, Mushroom, Grana Padano (from Italy), Karasumi vermicelli, Shark fin, Mitsuba, New seaweed soup, Baby leaf salad, Lime juice dressing, White sesame, Sirloin, Helenin chip, Wasabi, Akagarashi, Salt, Black pepper, Spring cabbage, Shirasu mixed rice, Kumquat ginger ale stew. My three friends who visited for the first time today were very happy. I am looking forward to the next visit!

Did you know that there is a hidden cat at Kosuda? It has been over a year since it opened, and now it has become a super difficult-to-reserve restaurant! Thanks to this, I am grateful that I have been able to visit regularly, this being my 6th time. The restaurant only has a maximum of 5 seats, so most of the time it is reserved for private parties. It operates twice a day, meaning only 2 parties can be accommodated each day, totaling around 50 parties per month. It gets filled up quickly, so the next available reservation for me is in 8 months... It will only get harder to make reservations in the future.

This day was the first private reservation! Despite being the organizer, I was the last to arrive, showcasing my incompetence ( ՞ਊ՞) Started with a comforting chicken soup. And the usual pre-dinner drink, Harushika Lime. For alcohol, I'll have sake please. Bijo Otoko Tokubetsu Junmai Sake Shiboritate Namagenshu. It's dry and crisp! Next, lime with pufferfish skin and Tasmanian mustard. The mustard is mixed with Tom Yum Kung paste. Pufferfish x Mustard x Tom Yum, such an unusual combination, but it's interesting and delicious. The onsen egg, a specialty of Chef Kosuda. The onsen egg is cooked at 64°C for 40 minutes. When I cut it with a spoon and made a face, it was unexpectedly delicious. Next, Daio Ushiro Burdock and Red Core Daikon. The burdock is huge!! It has a fragrant aroma. The daikon is served with plenty of light snow salt. The nori is served with kombu with eggs and mochi on top. Another interesting combination! Then, the takoyaki maker appeared, and everyone was curious about what it was. The finished product was shirako with lotus root and pepper salted. It may look plain, but it has a strong impact. Next sake is Tenmi Junmai Ginjo. It's refreshing at first but has a sweet aftertaste. Giant mushroom and cheese. The aroma is amazing when grating the cheese! It's pure happiness to eat it hot. Next is vermicelli. Plenty of leeks and mushrooms. It's quietly delicious. Then, a small shark fin is grilled until crispy and served with trefoil. A refreshing baby leaf and sesame salad. It's very refreshing with lime juice dressing, but the sweetness and flavor of sesame in the aftertaste are nice. Before the meat, let's prepare our palates. Last sake is Tsukasa. Rich and mellow. Low-temperature cooked beef fillet. It's moist and smooth. It's nice to be able to change the taste with various condiments. For the finale, oyster and perilla rice. Small oysters from Lake Saroma. The rice was incredibly delicious. The dessert is kumquat cooked in ginger ale. Chef Kosuda's dishes are simple but the combinations are surprising, like how do these go together?! His ideas shine through and are truly unique. The portion size and seasoning are also great, not tiring to eat. The cozy atmosphere of the small space with only 5 seats, and the closeness is enjoyable!

Located about a 5-minute walk from Temmabashi Rokuchome Station, this restaurant can be quite difficult to find as it is tucked away in a back alley. Opened in November 2021 by Kosuda-san, who has been in Kahala in Kita-Shinchi for many years, this cozy spot offers only 5 counter seats where you can enjoy a leisurely meal with friends. The menu features a variety of unique and interesting dishes, such as chicken soup with spring deer, fugu skin, Tom Yum Kung paste with Tasmanian mustard, onsen egg and ikura, and more. The dishes are not only creatively presented but also delicious, with highlights including the mushrooms and cheese, beef noodles, and the oyster and shiso rice. The meal concludes with a satisfying dish of beef and rice with oysters and shiso. The restaurant operates with a one-person staff member who efficiently serves up these creatively inspired dishes. Although it may be challenging to secure a reservation at this popular spot, it is definitely worth a visit if you have the chance.