Since August last year, it had been a long time since I visited the popular restaurant Yamada for a meal. Recently, it has become difficult to make reservations for the 6:00 seating, so this time I visited for the second seating at 8:30, after being impressed by the improvement during my previous visit in May. This restaurant has one Michelin star. The dishes this time included hairy crab and onion soup with cauliflower broth, steamed rice with sakura shrimp and broad beans, white sweetfish from Wakayama with turnips and hanawudo, sashimi of amadai from Amakusa marinated in roasted sake, smoked blackthroat seaperch from Shimane with beach vitex and sea grape, squid with sudachi and yuzu citrus, spring chrysanthemum, myoga, and aged bigfin reef squid with vinegar and mochi rice sauce, charcoal-grilled Hananogi beef from Yamagata with white asparagus, and rice with pickled egg yolk, meat and zucchini, fresh sea urchin, and shredded sansho pepper. The meal ended with the usual rice and side dishes, with options for seconds. The dessert was the usual vegetable ice cream. This time, the total cost was 24,000 yen.

I made a reservation online and visited for the first time. Tsurumurasaki is a common ingredient in daily bento boxes as ohitashi during this season, but I had never tried the flowers before. The cold appetizer with slimy ingredients goes well together. The white miso dish with kujo leeks is sweet and delicious. I love the belt fish, especially with a squeeze of sudachi and grated daikon. Mixing Hokkaido crab with shiso flowers and nagaimo enhances the aroma. The Iga beef has perfect seasoning, but it becomes even more delicious with wasabi and miso. Finally, after enjoying rice with karasumi, egg, and chirimen sansho, we had bell pepper rice cooked in softshell turtle broth. The fish head meat we had in between was a pleasant surprise. It seems that not wasting anything is characteristic of Osaka cuisine, as well as generously serving delicious dishes. The food was incredibly delicious. Thank you for the feast. I heard they will be relocating in December, so I will definitely visit their new location in Nishi-Temma.

I finally had the chance to visit the restaurant "Oryori Yamada," which I have been hearing a lot about recently. It is located on the second floor of a building on the southeast corner of Avanza Dojima, which also houses other great restaurants like "Sushi Shimizu" on the third floor and a famous restaurant from Awaji Island on the fourth floor. The counter seats 8 people, and everyone starts at the same time. They serve ingredients such as parrotfish, rockfish, Japanese flying squid, white sea bream, Osaka eggplant, Yamagata beef, and golden eye snapper in a visually appealing and creative way. The seasoning called "akegarashi" served with the meat is a type of mustard from Yamagata, which seemed to be paired specifically for the Yamagata beef. It was a wonderful restaurant where you could feel the chef's dedication in every dish. Thank you for the meal.

It has been a while since I had a meal, and as expected, the food at Yamada's was delicious. It started with grated onions, followed by red vinegar-marinated firefly squid and common octopus, as well as a soup with bigfin reef squid. There was also seared white croaker sashimi, red snapper sashimi, grilled golden-eye snapper, and Japanese blue crab. For the main course, there was Yamagata beef, golden-eye snapper ramen, and ice cream with young tree buds. The side dishes included soy sauce-marinated eggs, meat taku-shukumen, fragrant pickled vegetables, raw mullet roe, and miso soup.

It was very delicious. No waste! Rice was served after the meal, but it came quickly, so I ate it all cleanly. If the serving time was longer, I think I wouldn't have been able to eat it all. Wonderful. It's a secret that I got a refill of white rice.

First course: The round one is hairy crab, extremely delicious. The flavor of cauliflower and new spring onions permeates the dish. Second course: Mochi rice with cherry shrimp. The rice is flavorful and delicious. Third course: White sweetfish soup from Wakayama, with a subtle sweetness of white sweetfish. Fourth course: Amakusa sea bream, marinated in roasted sake. Fifth course: Longtooth grouper with lightly smoked tuna, spring chrysanthemum, and myoga. Sixth course: Aori squid vinegar dish with pickled seri leaves. Seventh course: Hanano beef with white asparagus and karasumi, served with miso soup with white cabbage, cucumber, and shijimi clams. Eighth course: Endless accompaniments with rice. Ninth course: Nodoguro and asparagus mixed rice, with a unique accent. Dessert: Yawatahama young burdock ice cream. Overall, the coordination between Chef Yamada and his team is impeccable, with no wasted effort. This place is incredibly delicious and will undoubtedly receive a Michelin star soon!

Michelin one-star restaurant in Osaka where all my friends go for delicious Japanese cuisine is planning a pop-up event at a members-only restaurant in Tokyo this year. The pop-up event will last for 3 days, featuring renowned restaurants that have previously operated there. It will be a test of popularity and skill to fill all seats for all days. I am a regular at this restaurant and although I am based in Tokyo, I plan to visit the pop-up event to show my support. The menu for the day includes dishes like Marudai radish, Ice fish boiled in a pot, White sweetfish, Aged sea bream, White-skinned swordfish, and more. #YamadaRestaurant #MichelinOneStar #Kitashinchi #JapaneseCuisine

The flavors are all very gentle and delicious! I couldn't stop eating and the plates were empty in no time! This year, curry made a comeback and it was really tasty with the concentrated flavor of the shrimp. If I can guess the ingredients of the dessert ice cream, it would make me a little happy. ♬

I had always wanted to try Yamada-san's cooking since I had it once in Tokyo, and finally got the chance when I came to Osaka! Starting from the soup, each dish had just the right flavor and was incredibly delicious! The side dishes were amazing and I ended up having seconds of rice! I truly enjoyed the meal, thank you so much!

First visit. The interior of the restaurant has only 8 counter seats. It is a popular restaurant that is difficult to make a reservation at and is always crowded with regular customers. I was lucky enough to have the opportunity to make a reservation about 3 months ago and was able to go. The food did not disappoint. I definitely want to visit this restaurant again when I go to Osaka.

This Michelin one-star Japanese restaurant is a highly sought-after reservation difficult establishment. The overall flavors are gentle and easy to eat. In the world of Japanese cuisine, where many restaurants tend to rely on expensive ingredients such as caviar, shark fin, and truffles, this place stands out for its focus on enjoying the pure flavors of the ingredients without relying on costly items. The restaurant primarily features seafood dishes with a clever use of vegetables. While the portions may not be large, they provide rice and side dishes at the end, allowing diners to adjust their own portions accordingly. Additionally, they offer a monthly ice cream quiz using seasonal ingredients, which adds a fun touch to the dining experience. While the dishes may not offer surprising or unexpected combinations, this restaurant provides a comforting and enjoyable dining experience.

The ingredients are carefully cooked and the combination of ingredients creates a wonderful synergistic effect! Shirako, salmon roe and squid, sardine (with turnip sauce), sea bream and spinach, mackerel (with shiitake mushroom sauce), somen noodles, meat, white rice, rice accompaniments (5 kinds), miso soup, turtle soup ramen, and vegetable ice cream. The turtle meat is cooked at body temperature, giving it a moist texture different from the raw chewy feeling. You can have seconds of white rice and rice accompaniments. I love pickles and rare meat miso! The finale, "turtle soup ramen," has a simple seasoning that brings out the deliciousness of the turtle to the fullest. The chef is also a refreshing handsome man, lively and energetic when explaining the dishes. No matter how good the ingredients are, the taste of the dish depends entirely on the chef. The atmosphere of the restaurant is also great. It's recommended for a date, but also seems like a good way to show filial piety by taking your parents. The taste is worth the Michelin one-star rating of around 20,000 yen.

The restaurant was very stylish and clean from the moment you stepped off the elevator to your seat! The counter area has a warm feature, which was great for someone like me who gets cold easily. The dishes were not only visually appealing but also delicious, with some surprising elements that made the experience enjoyable. The finale of the meal, the rice and side dishes served in a hot pot, were all-you-can-eat, so almost everyone went for seconds!笑

Restaurant Name: Oryori Yamada Location: Rich K.BLDG. 2F, 1-5-36 Doshima, Kita-ku, Osaka, Osaka Prefecture Michelin Star: One star Congratulations on receiving the Michelin one star again this year! Since earning the star last year, Oryori Yamada has continued to diligently improve, and the results are evident once again this year. The menu for the day included: 1. White sweetfish, grated turnip soup 2. Salmon roe, firefly squid, small rice bowl 3. Soft-shelled turtle, hirousu (type of fish), young onion soup 4. Seared sea bream with kombu, deep-fried shepherd's purse, moromi soy sauce 5. Seared mackerel sushi from Oita, grated ginger 6. Grilled barracuda, shiitake mushroom soy sauce 7. Whole grain flour noodles, plum dashi, assorted tempura 8. Yamagata Hanano beef, light snow salt, scallion miso 9. Egg yolk soy sauce marinade, sirloin akagarashi (spicy seasoning), sansho pepper, pickles, karasumi (bottarga), rice, clam soup 10. Soft-shelled turtle broth ramen 11. Seasonal vegetable ice cream (sweet potato leaves)

In Kitashinchi, they even open on holidays, which is great. It's getting harder to make reservations lately, but you can still get a booking three months in advance, so I'll make sure to book every month now. The dishes really bring out the flavors of the ingredients. The straightforward style is very good. The staff are all polite and kind. I recommend it, but it's hard to get a reservation! ^_^

Today, I visited a newly Michelin-starred restaurant called Oryori Yamada in Kitashinchi for dinner. The chef, Mr. Yamada, who achieved the impressive feat of earning a Michelin star in his thirties shortly after opening in 2020, showcases his skills honed at renowned restaurants and traditional Japanese cuisine establishments in the Kitashinchi area. The seasonal seafood and vegetables in his Japanese dishes are consistently delicious. The blackthroat sea perch and Manganji chili pepper rice at the end were particularly good. Mr. Yamada's warm and friendly demeanor, always engaging with customers in conversation, adds to the pleasant dining experience and may even enhance the taste of the food. The omakase course I had cost 22,300 yen, and the menu included dishes such as Hokkaido queen crab, Osaka Senryo eggplant, and sea bream sashimi. The restaurant also served grilled Atka mackerel, Awaji Island conger eel, and beef sirloin from Yamagata, among other dishes. The meal was complemented by a unique vegetable ice cream guessing game and a variety of drinks.

The vibrant colors and attention to detail from the owner were impressive! It was a wonderful dining experience where I enjoyed both looking at and eating the food. By the way, the option to have unlimited rice with the meal set was perfect for someone like me who loves rice! The corn rice served at the end tasted like a sweet dessert.

At Kitashinchi Oryori Yamada, this is my second visit. The menu still offers a great variety of fish and meat dishes. There aren't many expensive ingredients, which I personally appreciate. I left feeling satisfied after enjoying the meal course up to the rice dish. The fun ice cream ingredient guessing quiz using seasonal ingredients at the end was enjoyable.

It's been a while since I cooked. Yamada-san's restaurant is gradually becoming difficult to book. It seems that the restaurant industry is becoming polarized due to the pandemic. Personally, I want to eat what I feel like eating on the day, but the restaurants that are said to be delicious are no longer available for same-day reservations. I wanted to eat ○○○ today, but it seems like there will be more days like this.

Last time, Mr. Yamada mentioned that the restaurant was not getting crowded due to the pandemic, but now it has become quite popular, especially starting from 6 pm. The menu changes monthly, so there are many regular customers who come every month. Let's start with a refreshing dish: - Swordtip squid and sea urchin jelly: It could have used a bit more citrus to tighten it up. - Appetizer: At first I thought it was wasabi, but it turned out to be zunda bean paste from Osaka. It really increases the appetite. - Hamo (pike conger) rice bowl: Perfect for early summer, the simple dashi broth and delicious eggplant were outstanding. - Golden eye snapper with grated yam and moromi soy sauce: The generous amount of wasabi creates a wonderful harmonious effect. - Charcoal-grilled sashimi: I love the spiciness of the grated daikon with shichimi pepper, it's a fantastic accent. - Grilled dish: The aged and grilled dish with wild duck liver paste, leeks, and myoga ginger has a delicate yet cohesive taste. - Deep-fried young ayu (sweetfish) from Lake Biwa: The bitterness of the ayu was a bit too strong, but I loved the Nagano asparagus and sake lees sauce. And the main meat dish was incredibly delicious: - Wagyu beef cooked to perfection with Tamana onions and onion soy sauce that enhances the meat's umami flavor. - The rice, cooked in a stone oven, was shiny and fluffy, and the rice condiments were all delicious, I ended up having seconds. - As a curry lover, I couldn't resist the shrimp curry. The seasonal ice cream was Sichuan pepper flavor, a refreshing and sophisticated adult ice cream. This chef, Mr. Yamada Akihiro, has a great sense of taste and an insatiable curiosity that leads to new culinary experiences. I definitely want to go back again. The total cost for one course was 17,600 yen (including tax). #AdachiRecommended #AdachiTabelog 4.4 #Kitashinchi #KitashinchiGourmet #Gourmet #ForThoseWhoArePickyAboutTaste #WantToConnectWithPeopleWhoLoveDeliciousFood

One of the Michelin-starred restaurants in Kitashinchi. This was my third visit to Chef Yamada's restaurant. While most traditional Japanese restaurants in Kitashinchi have a slightly tense atmosphere, this place is different. Thanks to Chef Yamada's wonderful smile, the restaurant has a relaxed and enjoyable ambiance. His amazing personality shines through in his meticulously crafted dishes. The course menu changes with the seasons, but it never fails to impress. Every dish is truly outstanding, but I want to focus on the final course this time. The signature dish of this restaurant is a generous serving of delicious white rice with various side dishes that complement it perfectly. The ultimate shrimp curry, made by crushing plenty of fresh prawns, is simply divine. This restaurant is currently very popular and difficult to book, but I believe it will become even more challenging to secure a reservation in the future. It is truly a remarkable restaurant that reflects the chef's curiosity and love for cooking. Thank you for the wonderful meal.