I had the chef's special lunch course. Overall, the seasoning was a bit strong, and there were many fancy dishes. The appetizer included items like hagoita and red and white decorations reminiscent of New Year's. The hagoita had saury with apple vinegar, candied walnuts, datemaki, and herring roe on it. The masu contained black beans simmered for two days and a salad with yamame caviar. The side dish had yuba with sweet miso sauce. The saury with apple vinegar had a fruity sweetness that complemented the saury's deliciousness. The yuba was firm and had a fluffy texture. The soup had white miso with taro that was delicious, and the mustard-flavored rapeseed flowers added a nice kick. The sashimi was sea bream marinated in kelp, which was fatty and delicious. The simmered dish was simmered yellowtail, which had a chestnut-like texture and sweet-savory broth. The rice dish was carrot and daikon rice with homemade dried baby sardines. The yuzu-flavored pickled cabbage was refreshing. The dessert was olive oil ice cream with watercress sauce, which had a unique taste of olive oil but was still delicious.

⭐️As expected from a Michelin-starred Japanese restaurant⭐️ I visited for the first time. It is located in a hidden spot in a narrow alley near Hanshin Electric Railway Fukushima Station. There are private rooms available, but this time I sat at the counter. Of course, it was fully booked. ⭐️Omakase lunch course ¥7000. The food was not only pleasing to the eye but also delicious, making me feel happy✨ It was truly delicious. They even poured me a beer, showing their thoughtfulness❣️ They provided detailed explanations about the dishes. The small garden viewed from the counter was also well-maintained. I would love to visit again for dinner next time❗️ Thank you for the wonderful meal❗️

Visited Rakushin in Fukushima-ku for the first time in 2 years. Welcomed by a thatched ring to pass through. Last time was in a private room, but this time at the counter. Japanese cuisine like this is best experienced at the counter for a live feeling. The chef's creative dishes using carefully selected ingredients were delicious and enjoyable. Chef Katayama's personality is also wonderful.

I visited this restaurant for a business meeting. It had a great reputation, so I was looking forward to it. I arrived 10 minutes before my reservation time, but the door was still locked even though the opening time had passed. I started to worry that they might be closed unexpectedly. After a few minutes of waiting outside, someone finally opened the door for me and I was able to enter. The food was amazing as expected! It was beautifully presented and delicious. We were in a private room and our conversation was so lively that we ended up taking our time with the course meal. The staff came to check on our progress multiple times and adjusted to our pace. As closing time approached, the hostess urged us to finish up, but we still enjoyed the dessert, which was also delicious. It would have been even better if we could have spent a bit more time at our own pace.

"10 consecutive years of Michelin recognition️ Tabelog Top 100 Restaurants 2021 Tabelog Award Bronze 2022 Shin Fukushima [Japanese Cuisine Raku Shin]✎︎______________ A wonderful hidden gem tucked away in a back alley♡ As soon as you step inside, you'll be greeted by a charming modern Japanese space♡ We enjoyed the following: ◎ Chef's Course ¥7,000 Delicate and tasteful dishes made with seasonal ingredients. Not only are the dishes delicious, but the attention to detail in the tableware is also lovely♡ The presentation is beautiful and visually pleasing♪ The food and hospitality are truly amazing, making it a cozy and comfortable place to be☺️ I've found another favorite spot❤️ I'd love to try their dinner next time♪ Highly recommended, so be sure to check it out♡ #JapaneseCuisineRakuShin #RakuShin #ShinFukushima #ShinFukushimaGourmet #ShinFukushimaLunch #Fukushima #FukushimaGourmet #FukushimaWard #OsakaGourmet #OsakaLunch #OsakaDinner #JapaneseCuisine #JapaneseFood #GourmetInstagram #KansaiGourmet #KansaiLunch #Michelin #MichelinOneStar #TabelogTop100"

I finally got to visit Rakushin! The shark fin soup was a first for me and it was delicious. The raw puffer fish was surprisingly tasty too. I really enjoyed the flavors of spring. I want to go back again, but it's a restaurant that's hard to get a reservation at.

I visited this restaurant for lunch. It's located in a back alley not far from Fukushima Station. Inside, you can see cherry blossoms from the counter, which really boosts the mood. It's a hidden gem that only those in the know visit, as a famous athlete was there the day before. Lunch ranges from 7000 yen and up, and although I forgot to take pictures of some dishes, they were quite substantial and satisfying. The food is delicate, with amazing flavors and aromas from the broth. The owner is very friendly, and I was completely captivated. I definitely want to visit this restaurant again.

It is a simple and inviting entrance. You can see a small garden through the glass in front of the counter, creating a nice atmosphere. I had the lunch course. The appetizer was not only creatively presented but also delicious. The dishes had unique and playful elements, which I enjoyed.

I had been curious about this restaurant for a long time, and it has received one Michelin star for 10 consecutive years, so my expectations were high ♥*̩̩͙⸝⋆ The chef's special course is priced at 28,000 yen + tax.▫️Matcha and Dashi The matcha had a subtle flavor of bonito or tuna flakes, creating a comforting taste.▫️Shirako Steamed Rice The shirako was from codfish, with a fragrant soy sauce flavor that gave it a traditional Japanese cuisine vibe. The small grains of rice were cooked perfectly to my liking. Delicious!▫️Appetizer Platter The boiled beans and homemade karasumi were a perfect combination. The whale song sashimi was tender and tasty. The ikoshi turnip and nori with nanbanegi had a subtle yuzu aroma and a crispy texture, making it incredibly delicious.▫️Kue no Kuzunyumen This dish was divine. The texture was chewy and smooth, and the flavor was outstanding. The chewiness and flavor of the kue, along with the texture and aroma of the green onions, were exceptional. It was so good that I wanted to have another bowl.▫️Fugu Tataki from Yamaguchi Generous portion of fugu with a delightful texture. The white sauce on top was amazing, and I wished I could have added more to my dish.▫️Ebi Imo with Nanohana The lightly smoked salt over the ebi imo was reminiscent of a smoked flavor. The ebi imo was smooth, and the bitterness of the nanohana complemented the dish well.▫️Chopstick Rest A dish made of young burdock from Yao and thick fried tofu, with a sesame aroma, crispy young burdock, and tender thick fried tofu. It had the fragrance of cooked rice.▫️Wagyu Beef with Wasabi and Shiitake Mushroom The beef was tenderloin, slightly cold in the middle, almost rare. It was delicious. The wasabi and shiitake mushroom were simple and lightly seasoned, highlighting the quality of the ingredients.▫️Daiginjo Miso Soup from Ishikawa The aroma was lovely, and the sake was rich and slightly sweet. The fried tofu in the soup was delicious.▫️Pickled Chinese Cabbage with Grated Radish and a light and delicious dish.▫️Biwa Trout with Rice The rice was likeable, and the trout had a pleasant aroma without any fishy taste. It was gently flavored and delicious, although the rice was slightly soft.▫️Setoka from Nagasaki Island with White Wine Jelly and Snow Powder The snow powder had a yogurt flavor that was refreshing and slightly sweet. It was like a shaved ice from a specialized shaved ice shop. My personal top 3 were... 1st Kue no Kuzunyumen, 2nd Fugu Tataki, 3rd Miso Soup. Everything was delicious. The chef and staff were friendly and welcoming, making me stay for an extra 30 minutes after finishing my meal. Their attention to hospitality and the 10-year Michelin recognition were truly justified. #Yui'sRecommendedEats ♥ It was so blissful. Please try it out for yourself!

I visited Rakushin, a Japanese cuisine restaurant in Osaka Fukushima, which is listed in the top 100 restaurants in the west. I made a reservation for one person on Saturday afternoon. The view of the garden from the counter is beautiful, and you can enjoy authentic kaiseki cuisine. It was a delight to experience. The restaurant was fully booked even on a Saturday afternoon, so reservations are a must. The dishes were served in stunning and elegant tableware. Since it was the end of January, I had the opportunity to enjoy the lingering flavors of the New Year, such as ozoni (mochi soup) and white miso. The owner, who has a sporty and dignified appearance, served us with grace. It was a truly enchanting experience. Thank you for the wonderful meal.

Osaka is a popular restaurant in Fukushima. You can enjoy Japanese cuisine full of the sense of a young chef. The food is well-prepared, delicious, and beautifully presented in carefully selected dishes. You can spend a relaxing time in an extraordinary space. The seasoning is perfect, giving an impression of subtraction cooking. It's really delicious. The taste of the ingredients shines through, and I even felt like the ingredients were happy. It was a moment when I was grateful to have been born in Japan. Thank you.

I visited the famous and popular Japanese restaurant, Rakushin, in Fukushima. I had been wanting to go there for a while, so I asked my junior colleague to make a reservation for me. We went on a Saturday, so the reservation was made 2 months in advance. Here is what the lunch course included: - Appetizer: Fried long yam and boiled chrysanthemum greens - Hassun: Autumn ingredients - Soup: White miso soup with potato dumpling - Sashimi: Fatty amberjack - Steamed dish: Hiro-ushi using glass shrimp - Rice: Rice with dried young sardines and sweet potatoes - Dessert: Chestnut special (fried chestnut, candy, ice cream) The price increased a bit, coming to 7,000 yen. Originally, it was in the 6,000 yen range, so the cost performance was great. Although the portion was a bit small, the taste was exceptional! It was incredibly delicious. The dinner course costs almost 30,000 yen, so I felt like I got a good deal. I definitely want to go back again to this restaurant.

I made a reservation for my mother's 60th birthday celebration two weeks in advance♪ The restaurant was fully booked for the near future when I called, making me realize how difficult it is to secure a reservation at this place Σ( ºωº ) It was a bit late, but we started my mother's 60th birthday celebration on Sunday at 12:30 (˶ᐢωᐢ˶) It was our first time there, and even though we didn't have a meeting with the staff, they entertained my mother along with the delicious food, leaving us all satisfied ❀(*´▽`*)❀ My mother, who doesn't usually eat out, suddenly developed a refined palate (´^ω^｀)ﾌﾞﾌｫwww Thank you for allowing us to show our gratitude to our parents ⸜( * ॑꒳ ॑* )⸝✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼ "Eating to lose weight" is our concept for enjoying gourmet food٩(`･ω･´)و Lately, we focus on nutrition and beauty♡ I would be happy if you could also check out my Instagram♪ ID《@kanae.0402》Thank you m(*_ _)m✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼

Recently, I've developed a habit of approaching people. When I start to get a little tipsy, I can't help but ask, "Would you like to be a guest on 'TOROMI RADIO'?" "Sure, I'll do it," they respond. "Thank you so much. Let's exchange contact information on LINE for scheduling," I reply. I'm good at radio, conducting long interviews on air. In podcasts, the content can be saved almost uncut for eternity, making it a valuable archive. I'm particularly interested in chefs and their journey from apprenticeship to standing out, eventually establishing a successful restaurant. Is it talent, effort, luck, or coincidence? Is it communication skills, ambition, or something else? Questions like "What would you eat for your last supper?" or "What is your motto?" may be cliché, but they can reveal a person's essence.

Chrysanthemum jelly, chrysanthemum flower, tofu dish, kabosu citrus, green onion, ayu fish from Tokushima Prefecture, mixed vegetable salad, chrysanthemum leaf salad, marinated sea bream, fried soybean curd with fish paste, lotus root manju, pine mushroom, sudachi citrus tuna sashimi, spicy daikon radish, steamed white wine jelly, yogurt ice cream.

Today, I visited the Japanese cuisine restaurant "Rakushin" in Osaka, which has received a Michelin star and a bronze award from Tabelog. Located near the bustling area of Kita-Shinchi, the restaurant was filled with couples enjoying their meals. The attentive young owner greeted us with a smile as we sat at the counter, creating a comfortable atmosphere. The chef's skills, honed at a Michelin two-star restaurant in Osaka, were evident in the delicious dishes. The main ingredient of the day was the first harvest of Matsutake mushrooms from Iwate, with a rich and aromatic flavor that captured the essence of autumn. Other seasonal ingredients included trout caviar, new ginkgo nuts, chestnuts, horse mackerel, and more. The set menu was priced at 34,150 yen, and the seasonal course menu at 28,000 yen. Overall, the dining experience at Rakushin was well thought out for couples, and the food, presentation, and ambiance were all top-notch.

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I have visited this restaurant around 10 times, and each time the dishes are beautifully crafted with seasonal and fresh ingredients, always delicious. The tableware and sake cups are different every time, making the dining experience feel fresh and exciting. Occasionally, bear meat is also on the menu.

Located just a 1-minute walk from Shin Fukushima Station, this restaurant has a current rating of 3.83. In 2021, it won the Bronze award at the Japan's Top 100 Japanese Restaurants. The omakase course is priced at 28,000 yen (tax included) with a 10% service charge. The menu includes dishes such as Wakayama prefecture corn mochi with kelp jelly and caviar, Hokkaido sea urchin with cucumber and shime konjac, and more. The roast beef made from inner thigh meat was particularly delicious. The highlight was the once-every-four-years aged red salmon cooked rice, which was perfectly seasoned and incredibly flavorful. The restaurant offers a unique and high-quality Japanese dining experience, with attentive service and a cozy atmosphere. The owner is friendly and welcoming. Overall, it was a delightful dining experience. Highly recommended!

I received an invitation and visited Rakushin for the first time ❤️ It is located in a back alley, with a hidden gem-like atmosphere. Upon entering the restaurant, I noticed that the garden was well-maintained, and you can enjoy the view of the garden from the counter. I had the evening omakase course. First, I had corn surinagashi with caviar. It was a summery dish packed with sweetness, and when combined with the saltiness and umami of the caviar, the deliciousness doubled! The sea urchin rice had fresh and sweet sea urchin. The cucumber salad had a simple yet elegant seasoning, spreading its umami. The soup had a light but rich broth that I wanted to drink forever. The cold eel was served with ponzu or plum, making it a dish that truly captures the essence of summer. The karasumi and fried edamame were incredibly delicious, a big hit! They were the perfect size for a chopstick break, and they went well with alcohol. The junsai was refreshingly light and had a great mouthfeel. Lastly, the meal ended with salmon cooked rice, pickles, and miso soup. The salmon-flavored cooked rice was so delicious that the umami intensified with each bite. In a lovely atmosphere, you can enjoy authentic Japanese cuisine, making it highly recommended. Thank you for the meal ❤️

Kansai TV [What are you doing on Saturdays?] Broadcast date April 24, 2022 Delivered Michelin Guide Featuring chefs from Michelin-starred restaurants showcasing exquisite dishes that can be enjoyed at home [Michelin Guide Kyoto, Osaka + Wakayama 2022] 7 consecutive years with 1 star [THE TABELOG AWARD 2022] [Japanese Cuisine WEST Top 100 Restaurants 2021] Renowned for their culinary skills at prestigious traditional Japanese restaurants, the owner opened this restaurant in Osaka Fukushima in April 2013. Adding a playful twist to create new flavors that stimulate the senses, enjoy a unique dining experience where the cuisine, tableware, and ambiance harmonize perfectly. While honoring tradition, the restaurant offers innovative and playful flavors beyond the confines of traditional Japanese cuisine. Enjoy the meticulous presentation that pleases the eyes along with the exquisite dishes. ■ Tableware that enhances the dining experience Collecting unique tableware from lacquerware bowls to contemporary art pieces, the owner's collection resonates with their own sensibilities. They even traveled to France to acquire Old Baccarat tableware, showcasing their dedication to detail. ■ Celebrating fine sake Enjoy seasonal limited edition sake, freshly brewed sake, and carefully aged bottles selected to complement the menu. With a wine cellar and a sommelier-certified hostess, savor the recommended sake paired with the menu. [Exterior] The restaurant exudes a traditional Japanese luxury with a vivid presence. The walls are a pale ochre color, with white and red curtains, wooden boards, and bamboo pillars adorning the entrance. The hanging paper decorations above purify the space. [Interior] With 19 seats including counter, table, and sunken hearth-style private rooms, the restaurant offers a charming dining experience. The counter tables provide a picturesque view of the seasonal courtyard, resembling a painting. The artistic interior design by a renowned designer creates a pleasant ambiance with subtle shades and contrasts. [Ordered Menu] ★ Chef's Special Lunch Set ¥6,600 (tax included) Prioritizing customer enjoyment, each dish is meticulously prepared to delight guests. The set includes 4 dishes, rice, and 8 ==========