A Japanese restaurant located near Omatsu Street in Nishi-Temma. The head chef seems to have trained at Japanese restaurants in Kyoto and Toyonaka, so I had high expectations even before going. The use of high-quality ingredients means the prices are relatively high, and the location is not very convenient, but I believe it is worth a visit. The dishes are light and delicately seasoned, highlighting the quality of the ingredients. At the beginning, they asked if I would like to try some matsutake mushrooms, which are not included in the course menu, so I simply had them grilled. I left the choice of sake to the restaurant and they paired it well with the food. Even though I sat at the counter, the head chef was friendly and chatted with me, while the other staff members were attentive and pleasant. They also have private rooms, making it suitable for business entertaining. Thank you for the wonderful meal.

Today, I visited the Michelin-starred restaurant, Old Matsukitagawa, in Nishi-Temma, Osaka, to enjoy a special course meal with plenty of matsutake mushrooms. The traditional Kyoto-style restaurant has a charming atmosphere, and it was fascinating to watch the master chef at work behind the counter. The skillful preparation of the dishes truly deserved the Michelin recognition, highlighting the unique flavors of the ingredients. From the delicious dashi broth, charcoal-grilled dishes, sashimi, to the flavorful matsutake rice at the end, every dish was a delight. The tender turnips, savory hairy crab, smoked white sea bream, sea urchin sashimi, jelly-covered ankimo and oysters, sweet taro, and the optional Miyazaki beef fillet were all exceptional. It was a perfect way to savor the flavors of autumn. The total cost for today's menu was 86,000 yen for two people, with the course meal priced at 33,000 yen. The menu included a variety of dishes such as turnips, wild mushrooms, hairy crab, sea bream, sea urchin, oysters, taro, sea eel, Miyazaki beef, matsutake mushrooms, and more, ending with a delicious panna cotta and matcha ice cream dessert. It was a truly memorable dining experience.

Even among Michelin-starred restaurants, there is a growing trend of performance-focused establishments. However, I recently found a restaurant that still prioritizes meticulous hand-crafted dishes with love. I highly recommend this place, where you can witness careful cooking techniques. I hope you can enjoy the detailed dishes when you visit!

I had been curious about this restaurant for a while. The overall atmosphere was very homey, and I felt comfortable throughout my visit. The dishes allowed me to feel the season in each bite, and there was also joy in the visual presentation. Everything was delicious. I tend to get hot easily, so I felt the interior was a bit warm, but I still want to come back and enjoy a leisurely evening here. :)

The Old Pine Street in Nishitemma. Far from any station. However, it is worth going out of your way to visit. The chef skillfully and elegantly presents the delicious ingredients on the plate. Their sense of cooking is youthful. The ingredients seem to be delighted. The sake is also delicious. You can choose between a regular course and an option of either shark fin or meat. Even with the regular course, you will be satisfied.

I started a gourmet site. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" I visited the authentic Japanese restaurant "Ryomatsu Kitagawa" in Nishitemma, Osaka. Located on Ryomatsu Street, Ryomatsu symbolizes long-lasting prosperity. The name of the restaurant, taken from the head chef's name, represents a joyful river. This Japanese restaurant is a combination of good fortune. The chef honed his skills at the renowned Kyoto restaurant "Gion Sasaki," earning one Michelin star. His friendly personality suits well in the counter-style business, making conversations enjoyable. I initially thought the utility pole in front of the stone-paved entrance was out of place, but the chef explained that it is a guardian deity. His explanation quickly changed my impression. Lovely. The restaurant uses seasonal ingredients in traditional Japanese cuisine, with a unique approach to layering flavors. While the focus can sometimes be blurred, the layering of ingredients stands out, leaving a lasting impression on the main ingredient. The well-balanced dashi and seasoning pair nicely with sake. Enjoying a pleasant conversation with the chef while savoring the dishes creates a perfect scene at this restaurant. Here is the lineup of dishes: "White Sweetfish" coated with cod milt sauce, accompanied by lotus root and chrysanthemum greens. The kombu dashi enhances the umami flavors. "Whitefish" crispy fried whitefish from Lake Anamizu, with a hint of squid ink inviting sake. "Crab and Yam" rich in umami with a strong kombu base. The crab's umami is well complemented. "Fugu Sashimi" thickly sliced for a pleasant texture. "Tuna" small-sized tuna with a big flavor. The seared skin, aged umami, Tosazu vinegar acidity, and grated daikon create a delicious combination. "Chawanmushi" with Yuzu citrus, topped with lily root paste. The balance of acidity and saltiness creates a satisfying taste. Smoked monkfish liver adds depth. "Fried Fugu" with cod milt. "Tilefish" with raw shiitake mushrooms. The strong black pepper enhances the quality of the tilefish. The collagen-rich meat of the tilefish has a unique and impactful taste. "Matsuba Crab Rice" a luxurious dish made only with crab meat and crab miso. "Dessert" sake lees ice cream and strawberry daifuku.

Located a 6-8 minute walk from Naniwabashi Station, there is a Japanese restaurant called Rosho Kitagawa. It is a warm and inviting restaurant with mainly counter seats. Not only was it selected as one of the top 100 Japanese restaurants in the west in 2021, but it has also been chosen as a Bronze-rated restaurant on Tabelog for three consecutive years since 2017. The prices are reasonable, and you can enjoy authentic Japanese cuisine with carefully selected ingredients. I ordered the popular lunch omakase course this time. The dish had a subtle scent of sansho from the wood buds, a beautiful clear and gentle dashi soup with shrimp dumplings, melt-in-your-mouth yellowtail and sea bream sashimi, a slightly sweet dashi soup with black seven spice on top of tilefish and egg tofu, and a delicious mixed rice with butterbur sprouts and mackerel. Every dish was of high quality and the course was very satisfying. If you love Japanese cuisine, this is a must-visit restaurant, so be sure to check it out. Thank you for the wonderful meal!

"What is the difference between Kyoto cuisine and Osaka cuisine?" As I enjoyed my meal at the counter, I asked the head chef, Mr. Tatsuro Kitagawa, a question I had been curious about for some time. The answer was, "Kyoto cuisine uses Rishiri kombu, while Osaka cuisine uses Ma kombu." Mr. Kitagawa's restaurant, "Ryomatsu Kitagawa," located in Nishi-Temma, Osaka, is a highly-rated establishment with one Michelin star, 15.5 Gault Millau points, and listed in the top 100 on Tabelog. After training in Kyoto and Osaka, Mr. Kitagawa opened this restaurant in 2012. Lunch on a Sunday in November started promptly at 12:00, with all 7 seats at the counter filled. There also seemed to be private rooms, as the dishes prepared at the counter were brought out by assistants and service staff. We opted for the 7-course meal priced at 8,000 yen. Overall, the impression was that compared to Kyoto cuisine, the flavors were richer and the portions were generous, with many dishes likely to appeal to a wide audience. While some dishes seemed too salty for my taste, I understood that this was different from the light flavors of Kyoto cuisine. The warm appetizer featured shrimp and spinach with yuzu miso, which paired well together. The assortment of small dishes was impressive, including scallops with daikon and kumquat jelly, fresh yuba, fried saury, grilled shirako, and marinated mackerel with celery. The soup with daikon and sea bream had a delicious Kyoto-style broth, and the tender sea bream was a delight. The sashimi included sweet and tender swordtip squid and thickly sliced bonito, resembling bonito tataki. The glazed amberjack was followed by a turnip steamed dish with snow crab and ginkgo nuts. The main course was a group serving of rice cooked with sea bream and enoki mushrooms in a clay pot, which was so delicious that everyone asked for seconds. If there was any rice left, they kindly made rice balls for us to take home. The dessert of panna cotta and matcha ice cream, served with Shine Muscat grapes, was a perfect ending to the meal. It was a satisfying lunch experience at this renowned Osaka cuisine restaurant, with no compromises even in the final dessert. I am always on the lookout for delicious restaurants across Japan.

Located on Omotesando Street just across from the old pine tree street, there is a Japanese restaurant. The dishes had a refreshing flavor, which seemed to appeal to those who enjoy it. It was delicious. The portion of each dish was quite generous, and my stomach was happily filled to the brim. The chef was very friendly and welcoming, and even though it was my first visit, I had a great time.

Old Pine Kitagawa Tabelog Award 2019 Bronze Winning Restaurant Japanese Cuisine WEST 2021 Top 100 Restaurants Michelin Osaka 2021 One Star Restaurant Gault Millau 2021 3 Toque Winning Restaurant Reservations are by appointment only and are accepted for 2 or more people. Both lunch and dinner are served. Access is a 5-minute walk from Exit 1 of Naniwabashi Station. The interior of the restaurant has counter seats and private rooms. Several course options are available. The owner has a background in training at Osaka's "Funabashi Kichotei" and "Ichijunin Ni Shoku Ueno," as well as Gion's "Saki." Combining seafood and seasonal vegetables, the menu is tailored to the ingredients of the day. Enjoy the cuisine in a calm space. Thank you very much. It was a feast. Lunch course ¥8000 Chawanmushi Kikuna / Ikura Hassun Watercress and Nameko / Kamasu Sushi Stick / Ayu with Eggs / Sweet Potato / Shiitake Tempura Clear Soup Cod Milt and Turnip Sashimi Sawara / Kensaki Squid Grilled Saury with Straw New Ginkgo Shrimp Taro Tempura Spinach / Hikiae Yuba Rice with Fish and Mushrooms Dessert Chestnut

Michelin Guide Kyoto Osaka 2021 One Star Listing Michelin Guide Kyoto Osaka 2020 One Star Listing Michelin Guide Kyoto Osaka 2019 One Star Listing Michelin Guide Kyoto Osaka 2018 One Star Listing Michelin Guide Kyoto Osaka 2017 One Star Listing Michelin Guide Kyoto Osaka 2016 One Star Listing Michelin Guide Kansai 2015 One Star Listing Michelin Guide Kansai 2014 One Star Listing On October 3, 2021 (Sunday), I had the Chef's Choice Course for lunch priced at 8,800 yen (tax included). The menu included: - Chrysanthemum Jelly - Snow Crab and Chrysanthemum Salad - Yuba and Salmon Roe - Spinach and Persimmon with Sesame Vinegar Dressing - Sushi with Niigata Green Soybeans - Fried Ayu Fish with Matsutake Mushroom and Conger Eel - Soup with Pike Conger, Matsutake Mushroom, and Conger Eel - Grilled Saury, Swordtip Squid, and Autumn Swordfish - Grilled Bonito and Lotus Root Manju with Simmered Anago - Wild Nameko Mushroom and Myoga Rice - Fig Compote from Awaji Island with Yogurt, Fig, and Red Wine Ice Cream

[Facility] Bike parking: Mitsui's Lipark, a 2-minute walk from Nishi-Tenma 3-chome, has a traditional Japanese appearance but lacks a bit of luxury inside. The toilet is average, with electric amenities. [Taste] Total cost of 45,300 yen for 2 people. Course menu for 17,000 yen. Drinks: 2 oolong teas, 1 fig-flavored sake. 1. Crab, 2. Matsutake mushroom soup, 3. Hokkaido amberjack and Amakusa sea urchin, 4. Salmon roe sushi, 5. Korean conger eel with jelly and caviar, 6. Bamboo shoots, yuba, and whitebait, 7. Soft-shelled turtle hot pot with sesame tofu, 8. Pacific saury rice, 9. Fig compote with ice cream. The delicacy is somewhat lacking, with some tasty dishes but overall not very impressive. [Service] The head chef is friendly and shows kindness, but the service from other apprentices still needs improvement. [Overall] With a price of over 20,000 yen per person, the taste and service are not quite up to par.

Thank you for taking a look. I visited the Michelin-starred restaurant "Ryomatsukitagawa" for lunch. The location is about a 5-minute walk from Naniwabashi Station. The entrance of the restaurant had a straw ring hanging, which was a seasonal touch. The service was polite and impeccable, with no stress whatsoever. The lunch course included elaborate dishes like an appetizer platter and other delicious items. I particularly enjoyed the "Corn and Moroccan Bean Rice" at the end. Towards the end, the head chef started preparing for the evening, and watching him made me crave more. I definitely want to visit for dinner next time. Thank you for the wonderful meal. The dishes I had that day were as follows: "Chilled Chawanmushi with Grilled Eggplant, Shrimp, and Dashi Jelly," "Appetizer Platter with Oyster, Horse Mackerel Sushi, Akita Seaweed, Saury Grilled with Miso, Bell Pepper, Cucumber and Sesame Salad," "Kudzu-starched Zucchini and Sea Bass Soup with Okra," "Seaweed-wrapped Sea Bream (Seared Skin) and Squid Sashimi," "Conger Eel and Mini Tomato Tempura," "Water Eggplant and Eel in Amber Sauce," "Pickles," "Corn and Moroccan Bean Rice," "Matcha Cold Sweet Red Bean Soup with Shiratama, Agar, and Vanilla Ice Cream."

- White asparagus, button shrimp, sea urchin, and light bean sauce - Rice octopus with wasabi flowers - Sesame tofu and white sweetfish soup - Ark shell, mixed with miso, bonito tataki - Firefly squid mixed noodles with Tosazu jelly - Bamboo shoot tempura, conger eel, sea bream shirako - Miyazaki beef Chateaubriand with fried burdock - Hot pot (aralia sprout, snap peas, nobile, seri, hairy crab legs) - Sakura shrimp and warabi rice - Pistachio ice cream, mango, strawberry, white wine jelly It has been awarded the Michelin one-star multiple times in the past. The dishes were all delicious. The chef's personality is also good, making it a comfortable space. I would like to visit again at a different time. Thank you for the meal.

Located within walking distance from Naniwabashi Station on the Keihan Electric Railway, this Michelin-starred historical restaurant was a hit for me. The counter seats were spacious, and the staff's service was pleasant. Their dedication to quality ingredients and cooking methods was outstanding. The dishes I enjoyed included white asparagus from Kagawa Prefecture, abalone liver from Nagasaki Prefecture served with bamboo shoots from Kagoshima Prefecture, a soup of white sea bream, charcoal-grilled Miyazaki beef tenderloin, red clam liver from Yamaguchi Prefecture with stringed onions and grated yam, fugu kelp-cured, clam tempura with light bean sauce, octopus with dashi jelly, white fish from Lake Shinji with egg tofu and seaweed, fugu rice cooked in a pot, pistachio ice cream, strawberry amaou, and matcha daifuku.

One day in January. The weather was good and the plane seemed to be flying properly, so I tried to make a reservation around noon. They were operating on a shortened schedule, so it was okay to come at 5:00 or 5:30. It was also a deciding factor that the restaurant was within walking distance from the hotel. When I arrived at 5:30, some people were already there! The head chef has a nice smile. When making the reservation, I was asked 18 or 23, and when I asked about the difference, I was told that 18 included beef, so I chose 18. (It's helpful to have such clear differences.) There is an acrylic board at the counter, separating us from the next table. I had only eaten sushi in the morning, so I was really hungry! The meal started with a stand. Normally, this ingredient would lower my excitement, but it was deep-fried with bread crumbs, the Namba green onion was delicious, it was piping hot, and I was hungry, so it was delicious. White fish tempura with homemade karasumi (dried mullet roe) Matsuba crab in a soup Icefish buri (yellowtail) with raw foie gras seasoned with sesame oil and salt. Raw?! I hesitated for a moment. But I chewed it well (laughs). The head chef said he was watching closely, so it's okay! Turnip, abalone, and chrysanthemum greens. I like this kind of dish. Tuna tataki with caviar. There was sushi rice underneath. I didn't understand this one ((+_+)). The grilled dish was managatsuo (Japanese pomfret). I think I was asked if I could still eat this one. So maybe this was not part of the course. The small pot contained blowfish shirako (milt) and grated turnip. It was hot and fluffy. The broth was delicious. The rice was red snapper rice. I ate a lot and walked back to the hotel. It was still before 8:00 when I got back.

I visited after a long time and was pleasantly surprised by the improvements in the timing of the dishes and the balance in the menu. The dishes were served at the perfect timing and it was easy to identify the main dish. The dashi broth was authentic and delicious. I highly recommend dining here with the quiet owner and exquisite cuisine.

I have visited Mr. Kikawa, the owner, many times. I always order the evening course during lunchtime. The steak of shark fin stewed in softshell turtle soup is a must-try dish. I also enjoy the option to add extra dishes if the ingredients are available. This time, matsutake mushrooms were in stock, so I added grilled matsutake to my meal. I look forward to what will be served next time.

I visited "Ryomatsu Kitagawa," located about a 5-minute walk from Naniwabashi Station. The exterior is relatively simple, but once you pass through the noren curtain, you are greeted by a stone-paved approach that changes the atmosphere. I dined at the counter seats in the restaurant, but they also have private rooms. Kitagawa-san, who has trained at "Gion Sasaki" and served as the head chef at "Ichijuni Niwae," is a renowned chef who has won awards such as the Michelin One Star and The Tabelog Award Bronze multiple times. The dishes I enjoyed this time were as follows: Dinner Menu - Simmered conger eel, sesame tofu, chrysanthemum flower, and chrysanthemum greens - Matsutake mushroom and turnip soup from Iwate Prefecture - Sashimi of white sweetfish and Amakusa sea urchin - Grilled saury with grated daikon and vinegar jelly - Abalone from Yamaguchi Prefecture with edamame - Steamed egg custard with cod milt and matsutake mushroom paste - Grilled barracuda, mountain mushroom tempura, and fresh ginkgo nuts - Wild nametake mushrooms, Goto Islands cuttlefish, and winter melon soup - Salmon roe rice - Pumpkin blancmange with vanilla ice cream and cashew nuts The combination of dishes and tableware presentation is characteristic of Kyoto cuisine. Each dish is meticulously crafted and enjoyable to watch. The low counter seats allow you to see the cooking process, adding a touch of Osaka's hospitality. Personally, I was impressed by the aroma of the matsutake mushrooms when the lid of the "soup" was lifted, and the delicate balance that does not overpower the flavor of the matsutake. The turnip, soaked in the broth, was soft and memorable. The "grilled barracuda" had a delightful smoky flavor and a juicy texture when bitten into. The "salmon roe rice" was also delicious. I visited during lunch this time, so I look forward to trying the evening dishes next time.

Located within walking distance from Naniwabashi Station on the Keihan Electric Railway, this Michelin-starred restaurant exceeded my expectations. I had a great experience during my visit and decided to come back again. This time, I was seated in a private room. The dishes I enjoyed included a dish with crab and chrysanthemum greens topped with caviar, grilled conger eel and arrowhead in a soup, marinated sea bream, grilled eel with homemade scallion salt, grilled blackthroat seaperch with edamame, abalone and sesame tofu with abalone liver sauce, and steamed rice with salmon roe and fig compote with yogurt.

Gion Sasagi's apprentice is famous for his skills in seasoning and cooking. He interacts with customers while preparing and plating dishes, making conversations with Kitagawa-san enjoyable. The rent is likely cheaper than in Kita-Shinchi, making it a cost-effective option. The owner also helps out occasionally. Those living in Osaka may have seen Kitagawa-san on a daytime TV show. He used to host a cooking show on Thursdays with other chefs like Koyanagi no Matsuo-san. He is naturally good at chatting, making him a great choice for the show. In addition to regular courses, there are special courses like meat dishes that can be ordered when making a reservation. It's common to see different dishes being enjoyed at neighboring tables. One of the best things is that meals are not served all at once. The speed of serving is adjusted for each group based on their pace of eating. There is also attention to detail in the choice of dishes, with bowls that match the ambiance of Gion Sasagi. Please forgive the lack of photos of some dishes, as some were forgotten to be taken.