*Osaka, Kitashinchi.*☼*―――――*☼*―――――. Kitashinchi, Ono @ onokooouta.*☼*―――――*☼*―――――. Food log 4.06 bronze top 100 restaurants. I visited Ono-san for the 5th time in half a year✨ I went for lunch this time! The menu is the same for both lunch and dinner, with the same prices. The budget slightly increased, and with 1-2 soft drinks, the omakase course with truffles came to around 33,000 yen per person. First, the turtle soup was delicious and comforting with no strange taste. The sashimi was piled high with Miyagi salt-grilled tuna and tender squid✨ The texture was chewy and satisfying. The dish also included transparent young fish on seaweed! The turban shell was also large and had a nice bounce to it. Ono-san always surprises me with the size of the ingredients. The menu also featured Tokushima ark shell, Awaji island bigfin reef squid, Hokkaido sea urchin jelly, abalone and clam with yuzu leaf, and raw onion. The aroma of sake and dashi blended well with the large abalone. The natural fugu shirako charcoal-grilled with truffle sauce was heavenly - milky and rich. The steamed egg custard with overflowing truffle was a must-have dish every time. The three kinds of fried dishes included turtle, fugu lips gelatin, and Kobe beef. The rice dishes were a clay pot rice with vegetables, Kobe beef mince and truffle, and curry with spiny lobster. The dessert was a soy milk and wasanbon sugar panna cotta with matcha wine jelly. Once again, Ono-san showcased amazing ingredients cooked to perfection, leaving me feeling incredibly happy and satisfied~! Thank you for the feast♪2023.2✽・:..｡o￠o｡..:・✽・:..｡o￠o｡..:・✽・:..｡o￠o｡..:・. Ono, Kitashinchi Osaka, Osaka City, Kita-ku, Sonezaki Shinchi 1-2-22, Kitashinchi Linden Building 6F.✽・:..｡o￠o｡..:・✽・:..｡o￠o｡..:・✽・:..｡o￠o｡..:・. #KitashinchiGourmet #Michelin #HighlyRatedFoodLog #KitashinchiLunch #Kitashinchi

In September, I enjoyed some emotional foods that made me feel the end of summer and the beginning of autumn. They were really delicious as always♡ Even though I went with a hungry stomach, by the end, I was on my 13th stomach! lol The dishes I had this time were: - Ise Ebi (spiny lobster) with Yura Uni (sea urchin) and okra jelly. The Uni flavor was rich and the Ise Ebi was so tender. - Akou sashimi, with a generous serving of 4 pieces per person! - Katsuo (bonito) and Ishigaki Tai (red snapper) with Asatsuki ponzu sauce. Both were thick and delicious. - Scallop rice with Karasumi (bottarga) and caviar. The aroma of scallops was amazing, and the Karasumi and caviar combination was heavenly. - Matsutake mushroom and Junsai (water shield) clear soup. The Matsutake was huge and the balance of Junsai's bitterness with Matsutake's flavor was perfect. - Kamasu (barracuda) from Awaji Island, Ginnan (ginkgo nuts), and Kiku fish. A surprising half portion for one person, with chrysanthemum flowers included. - Suppon (softshell turtle) tempura and Empera (emperor) spring rolls. Juicy and crispy, just the way I like it! - Italian summer truffle and Australian porcini chawanmushi. A signature dish with a strong truffle aroma and cheese at the bottom. - Awaji Island's Ichinomiya beef, so tender and perfectly rare with no fat. The mountain pepper grains were also delicious. - Matsutake and Mukago (baby taro) rice. I tried Mukago for the first time and loved it, along with the small taro. - Ikura (salmon roe) rice. It was so delicious that I wanted seconds, but I was already too full. - Ise Ebi curry. The aroma of shrimp was amazing even when pouring it! - Panna cotta, matcha, and Kanpeito (sugar candy). A can of Kanpeito costs 30,000 yen! The panna cotta here is the most delicious in the world. The sake list included: - Jikomi Asahi 2022 - Jikomi Junmai Daiginjo 2022 - Bou Chogin - Juyondai "Ryuno Otoshigo" It was so delicious! Thank you for the feast♡

The comparison of Ishinomaki's Shiroudan and Awaji Island's Akoudan is such a luxurious experience. The Shiroudan from Ishinomaki is rich in sweet flavor, and it was my first time trying it. It was served with shrimp, squid, and shrimp consommé jelly, along with Awaji Island's onions, creating a refreshing sweetness. The Akoudan from Yura on Awaji Island was mixed with akou and chili vinegar, offering a clean and sweet taste. Both were incredibly delicious and indulgent. The Oma bluefin tuna, marinated in Shaoxing wine, was served with edamame, yam, wood sorrel, and Ariake seaweed, creating a delightful combination. The dish of Hatsu-shimo rice topped with new ginkgo nuts, caviar, and Koshihikari crispy rice was perfectly seasoned, with the subtle saltiness of the caviar enhancing the dish. The texture of the new ginkgo nuts added a fun element. The Chateaubriand, grilled over Kishu Binchotan charcoal, used premium A5 grade female Aomori beef from the specially selected Ouno breed, resulting in an incredibly delicious and satisfying dish. It was served with ground red pepper, fresh pepper, Yatsushiro miso, dry miso, and Ouno salt for added flavor. The white sweetfish from Hachiman-hama in Ehime, served with spring rolls, and Batico's fried chicken was incredibly delicious, especially when dipped in powdered squid ink. The tea-steamed egg custard with porcini sauce and truffle featured Italian summer truffles and Australian black truffles, creating a fragrant and exceptional dish. The three types of rice dishes included matsutake mushroom rice, minced meat and truffle rice, and spiny lobster dashi beef tendon curry. I had seconds of the matsutake mushroom rice because it was so delicious. The dessert was a panna cotta, firmer and richer than usual, which was also delicious. It was served with green tea and the sake Juyondai's gold sugar candy.

Michelin one-star rated popular traditional Japanese restaurant! The head chef hails from Awaji Island and uses carefully selected top-quality ingredients in the dishes. Course menu includes Aichi flat clams with shrimp jelly, turtle soup (a classic dish), Awaji Island sea urchin, Sakai Port bluefin tuna, Awaji Island snow crab porridge with caviar and karasumi, Matsutake mushroom with sweet sea bream soup, turtle tempura with spring rolls (another classic dish), porcini mushroom chawanmushi topped with truffle (a classic dish), Awaji Island A5 rank Kuroge Wagyu Chateaubriand, sea bream rice with truffle, shrimp curry, soy milk and wasanbon sugar panna cotta (another classic dish).

At the restaurant called Ono in Kitashinchi, I had the lunch omakase course (30,800 yen) only. The price has increased since August. The dishes included fried softshell turtle, two types of truffle chawanmushi, Yura red sea urchin, premium fish Akou, large matsutake mushrooms, Awaji beef Chateaubriand, and more. The finale consisted of three options: tai meshi (sea bream rice), soboro (minced meat), and curry. Each dish was incredibly delicious, no need to elaborate on that. I highly recommend experiencing these lavish dishes. The restaurant has 8 seats, offering a lively atmosphere to enjoy your meal. I would love to visit again if given the chance. Thank you for the wonderful meal! #Kitashinchi Ono #Osaka Gourmet #Osaka Lunch #Kitashinchi Lunch #Kitashinchi Gourmet #Umeda Lunch #Umeda Gourmet #Nishi Umeda Lunch #Nishi Umeda Gourmet #Osaka Reservation-Difficult Restaurant #Azuyoyakudon Restaurant

The restaurant is a renowned creative Japanese cuisine establishment that has earned a Michelin 1-star rating for its exceptional ingredients, ambiance, service, and presentation, as well as the deliciousness of each dish. I had been eagerly anticipating a private party at this upscale restaurant with only a counter seating arrangement, surrounded by luxurious ingredients. The set menu for the evening included: - Suppon (softshell turtle) soup: Elegant and rich in flavor, it was incredibly delicious and warming. - Awaji Island natural blowfish with shirako (milt) sauce: The firm and succulent blowfish paired perfectly with the creamy shirako sauce. - Hon maguro (bluefin tuna) with sesame oil and seaweed soy sauce: Indescribably delicious, it brought me to tears of joy. - Abalone risotto with liver sauce: The abalone was generous and the liver sauce was divine. - Lobster and ark shell flower jelly: A refreshing and delightful dish with perfectly cooked lobster and ark shell. - Grilled sawara (Spanish mackerel) and blowfish shirako: The rare grilled sawara was tender and flavorful, while the blowfish shirako was rich and creamy. - Fried blowfish and softshell turtle: Both dishes were incredibly delicious. - Truffle chawanmushi (savory egg custard): Fragrant with porcini mushrooms and plenty of truffle, it also had cheese inside. - Chateaubriand steak: Perfectly cooked with a rich umami flavor that was truly impressive. - Rice dishes: White sea bream kamameshi with karasumi (bottarga), Kobe beef soboro (minced meat) and truffle kamameshi, and Ise ebi (spiny lobster) dashi curry rice. All three were so delicious that I couldn't resist having seconds. - Soy milk panna cotta: Rich and smooth, it was a dessert that I wanted to eat in a big bowl. - Romané sugar candy and matcha: Enjoying the rare Romané sugar candy with the fragrant matcha was a luxurious tea time experience. Overall, it was an amazing dining experience with a parade of luxurious and high-quality ingredients, each dish being both delicious and beautifully presented. The comfortable atmosphere added to the satisfaction of the dinner time. It was truly a luxurious feast.

I visited this upscale Japanese restaurant for the first time in March, and this was my second visit. It is currently the most popular spot for authentic Japanese cuisine! This time, I enjoyed many summer seasonal dishes. The first course, served on a lotus leaf, was lovely. The sashimi was all delicious, especially the surprising tasty bonito sauce. The meat dishes were also excellent, and the corn rice was unbelievably good. Not only were the ingredients top-notch, but the seasoning was also superb! The chef's performance, the flavors, the ingredients, the prompt service, everything about the restaurant was truly fantastic. I can't wait to try their autumn course next time! Thank you for the wonderful meal.

In July, I started with a highball at Ono-san's place. The monkfish liver, Oma sea urchin, and junsa sea urchin were sweet and delicious. The crispy texture of monkfish liver and the chewy texture of junsa were enjoyable. The soup made from Awaji tilefish was clear and flavorful. The summer flounder from Awaji was fatty and tender. Marinated tuna in Shaoxing wine is the perfect way to enjoy summer tuna. The Awaji snow crab with mullet roe on rice, served like a risotto, was delightful. The sea bream with sweet soy sauce, and snapping turtle spring rolls were bursting with flavor. The fried Awaji tilefish was dangerously delicious. The porcini and cheese chawanmushi was as tasty as always. The conger eel soup had a rich and simple taste. The Wagyu beef from Awaji's Kozaza was possibly the best I've ever had. The tai plum rice was refreshing. The corn rice was fragrant and sweet. There was also curry, panna cotta with Japanese sugar, and Kyoho grape candy with green tea. Once again, the meal was incredibly delicious, with high-quality ingredients. The Wagyu beef was particularly impressive. I left feeling satisfied and full. Thank you for the wonderful meal!

I will enjoy the "Bouzgoroshi" rock moss and Akita junmai on top of a glass dish, with a generous serving of river sea urchin, topped with jelly dripping from lotus leaves ✨ So refreshing ☺️ The 3-kilo stone bream from Awaji Island has a crunchy texture ✨ The 160-kilo bluefin tuna from Shiogama, Miyagi prefecture, was a delight to compare the lean, medium fatty, and fatty cuts ✨ It was incredibly delicious with the sweet special sauce. The Awaji Island snow crab was served with a risotto made with soft-shelled turtle broth, paired with a wine from Ono-san ✨ It was a white wine made with Delaware grapes, light and perfect with the dishes ☺️ The bonito was grilled and served with egg yolk soy sauce ☺️ The side of hasuimo was so refreshing ✨ The fried dishes included three types: bonito, batico, and soft-shelled turtle empura spring rolls. The 4-kilo bonito had thick, delicious meat. The conger eel was served in a bowl ✨ I love Ono-san's bowls ♡ The tender and fluffy conger eel was so delicious. The chawanmushi with plenty of kometsu was served with a sauce made with Italian summer truffles and porcini mushrooms, topped with Australian black truffles. It was incredibly fragrant chawanmushi. The meat dish was Kobe beef from Kawashiki Ranch, served with three types of rice dishes. The first one was a fluffy rice with plenty of sea bream. It had a refreshing taste with plum. The second one was Kobe beef soboro and corn rice. It was so delicious. The third one was a curry with soft-shelled turtle and shrimp broth. It was very spicy this time. We had two servings of each, for a total of six servings. For dessert, Ono-san served two salted panna cottas, which I love so much ☺️ Thank you for the blissful time ✨ Looking forward to the next visit ♡

Today's dinner at Kitashinchi was the sixth time in four months for Ms. Ono - I was looking forward to enjoying seasonal ingredients from Awaji Island and its surroundings. From the richly fatty giant conger eel of Awaji Island to shrimp, stone bream, snow crab, sea urchin, junsa, bluefin tuna, bonito, red sea bream, bachiko, softshell turtle, truffles, softshell turtle, Kobe beef, and shiitake mushrooms... a luxurious array of ingredients. Chef Ono's down-to-earth personality cannot be missed - the enchanting spices... Enjoying the dishes while feeling the atmosphere and charm unique to an open kitchen, everything was delicious - truly the skills of a Michelin-starred chef! In addition to the consistent deliciousness, Ms. Ono also loves the cozy atmosphere... Highly recommended. Today's menu: ¥43,000 Seasonal chef's course: ¥33,000 - Matsuba sea urchin from Shimane, "monk killer" shrimp from Awaji, stone bream from Awaji, snow crab from Awaji, yellow chives, raw rice, dried scallop, mullet roe, softshell turtle broth, 2kg Awaji conger eel, Akita junsa, sea cucumber roe, bowl of soup, Miyagi bluefin tuna, red meat, medium fatty tuna, Shaoxing wine-marinated egg yolk soy sauce, mini okura, Kesennuma bonito, Ehime red sea bream, softshell turtle spring roll, bachiko fritter, Australian truffle, summer truffle, chawanmushi, Kobe beef Chateaubriand, grilled corn, Kobe beef minced meat, perilla, rice with black truffle, shiitake mushroom, rice, Ise lobster curry, soy milk and wasanbon panna cotta, matcha pairing.

For my birthday dinner, I decided to go to Onono, which I had always wanted to try. It has a Michelin one-star rating. I chose the omakase course for 30,800 yen, and it was amazing. - Turban shell, ark shell, jellied: The jellied texture was gentle and slightly sweet and sour, complementing the flavors of the ark shell. - Ishidai from Awaji Island: The texture and flavor of the fish were excellent, and the aroma of sudachi peel and black seven spice added a nice touch. - Hokkaido crabs, Awaji Island crabs, rice: The crab meat was abundant, and the combination of flavors with ink sauce, yellow chives, and Hachimitsu miso was divine. - Awaji Island conger eel, clam in seawater broth: The aroma of the broth was intoxicating, and the textures of the clam and conger eel were delightful. - Bluefin tuna, Botan shrimp with Shaoxing wine: The Shaoxing wine added a hint of sweetness and depth to the fatty tuna, and the Botan shrimp was rich and flavorful. - Red sea bream from Shimonoseki, Awaji Island bachiko tempura: The tempura was crispy and flavorful, and the red sea bream was simple and delicious. - 5kg up pufferfish, fried pufferfish beak: The texture of the pufferfish was amazing, and it was a delight to eat. - Chawanmushi with truffle: The truffle added a unique flavor to the chawanmushi, making it a delightful dish. - Kobe beef Chateaubriand from Kawagishi Farm: The beef was incredibly delicious and tender, with a perfect balance of flavors. - Dried scallop and pufferfish rice: The broth, rice cooking, and freeze-dried toppings made this dish outstanding. - Corn, fava beans, rice: The buttery aroma of the corn and the sweetness of the ingredients made this dish exceptional. - Ending curry with spiny lobster: The curry was sweet and spicy, with a lingering taste that was delightful. - Panna cotta and matcha with gold sugar: The dessert was delicious, with a strong saltiness in the panna cotta and a flavorful gold sugar. Overall, the meal was divine and made me incredibly happy. My top three dishes were the crab rice, tuna with Shaoxing wine, and red sea bream. Onono is a must-visit for anyone looking for a fantastic dining experience.

Today's dining experience at Kitashinchi was exceptional! We enjoyed dishes such as sea grapes, bird clam, red clam sashimi with crab roe, bottarga, rice with conger eel and clams, tuna and prawn soup, sweet sea bream with Shaoxing wine sauce, spring rolls, fried horse mackerel, special steamed egg custard, Kobe beef Chateaubriand, rice with swordfish and corn beef, spiced lobster curry, and panna cotta for dessert. We left the restaurant feeling fully satisfied and grateful for the delicious meal!

You can enjoy watching the ingredients being cooked beautifully while having a meal. All the dishes were very delicious and to my liking. The dishes I had were: Suppon soup with white leeks and ginger, Nori seaweed from Awaji Island with Jun-sai from Akita, Purple sea urchin from Yura in Awaji Island, Pacific bluefin tuna red meat marinated in Shaoxing wine, New onions from Awaji Island with Sansho leaves, Carabineros prawns from Awaji Island with Red clams from Tokushima in vinegar jelly and Ono caviar with chrysanthemum greens, Fugu milt with abalone liver risotto and Parmesan cheese, Awaji Island saury with clams from Chiba in a soup bowl, Deep-fried Suppon and spring rolls, Chawanmushi with summer truffle and porcini sauce, Kobe beef sirloin, Rape blossoms and cherry trout rice, Kobe beef and minced meat with truffle rice, Curry rice, Soy milk and Japanese sugar banana panna cotta, Cherry candy-coated cherries, Matcha, Bottled beer, Shochu, Sake, Highball, Red wine. I'm so full and satisfied!

The meal consisted of turtle soup, white leeks and ginger, sea urchin with junmai sake, natural fugu toro, red tuna, shaoxing wine marinated spring onions, shrimp with sansho leaves, ark shell, vinegar jelly with caviar and chrysanthemum, natural fugu milt, abalone liver risotto with parmesan cheese, saffron, clam and cod hot pot, turtle tempura and spring rolls, summer truffle and porcini sauce chawanmushi, Kobe beef sirloin with rapeseed flowers and cherry trout rice, Kobe beef and minced meat with truffle rice, curry rice, tofu and wasanbon banana panna cotta, cherry candy cherries, green tea, bottled beer, shochu, sake, highball.

I had my divine meal ♥ After 4 months, I went to Otono-san for a meal (՞ ܸ. .ܸ՞)︎⋆☽︎︎·̩͙Ranked 1st in the Umeda Japanese food blog ♡ and also received a Michelin one-star rating this year *̩̩͙⸝⋆ By the way, Yushuran has three stars ★⇽ This is the template ⇽✧︎*。Chef's special course 30,800 yen ▫️ Softshell turtle soup - so comforting (*´˘`*)/// The soup was rich, and the white scallions and freshly squeezed ginger were amazing ♥ Pure bliss. ▫️ Seaweed salad with red clams from Tokushima - gentle dashi flavor, the texture of the red clams, and the slippery seaweed salad were the best! The aroma of Ariake seaweed and the refreshing taste of freeze-dried plum were also lovely ♥ I'm happy to have it for the last time this season. ▫️ Black abalone risotto - large black abalone cooked for 12 hours *̩̩͙⸝⋆ The risotto cooked with dried scallops and liver, with the meaty and bouncy abalone, was delightful ♥ Plenty of scallops on the rice with a firm core ♥ The flavor of cheese was top-notch (*´˘`*) I love this so much! ▫️ Stone sea bream with Uni from Yura - I love the Uni from Yura (՞ ܸ. .ܸ՞)︎♡ Served with the Uni on a board, it's definitely delicious! The firm texture of the sea bream and the Uni from Yura were fantastic. The slightly firm texture of the sea bream and the Uni from Yura were fantastic. The secret hidden flavor of the soy sauce with egg yolk was a delightful surprise. ▫️ Awaji Island shrimp, Tokushima flat scallop, caviar - the shrimp was so tender! The texture of the flat scallop was amazing ♥ The jellied sauce with plenty of new onions and chrysanthemum leaves, premium Ossetra caviar was too delicious ( ꒪⌓꒪) The flavor of sudachi was excellent. ▫️ Miyagi bluefin tuna marinated in Shaoxing wine - smooth texture with a hint of Shaoxing wine ( ꒪⌓꒪) The strong flavor of sansho pepper and ginger made it delicious. I want to keep eating it forever. ▫️ Awaji Island mackerel, Chiba clams, Batchiko clams - the Batchiko clams were huge! The clam, shijimi, and asari shellfish broth was amazing ( ꒪⌓꒪) The mackerel with perfect cooking was too delicious! The flavor of yellow chives was my favorite. ▫️ Softshell turtle tempura and spring rolls - the tempura was excellent! I can never get tired of it, and having spring rolls with it made me even happier (՞ ܸ. .ܸ՞)︎♡ ▫️ Chawanmushi with truffle - shaved truffles, the sauce with winter truffles and porcini ♥ This time, the eggs were slightly lighter and without garlic, and I proudly mentioned it to the Chawanmushi maniac in me. How can I resist? ⇽ ▫️ Kobe beef from Kawagishi Ranch - soy sauce, salt, and black pepper How many pieces would you like, 2-4 pieces? I chose 4 pieces, of course! Oh, it's amazing. Completely satisfied with the best award! The premium tomatoes from Okuda were firm, sweet, and delicious. ▫️ Nanohana and sea bream rice - mixing raw sea bream in the rice ♥ The slow warmth of the gohan made it feel like it was cooked rare, and the sesame flavor was incredible. ▫️ Corn and Kobe beef soboro rice - the corn with butter soy sauce aroma was outstanding ♥ Sweet, crunchy, and just so delicious ( ꒪⌓꒪) Must have seconds! ▫️ Finishing with Ise lobster curry! Lots of Ise lobster! ⇽ It was spicier than usual and really to my liking ♬.*ﾟ ▫️ Panna cotta ▫️ Matcha with gold sugar - the dessert was consistently delicious and never boring ( ᐙ و(و♪ The sakurambo with gold sugar had such a lovely aroma and taste that it ranks in my top 3 of all time. My personal top 3 are... 1st place: Black abalone risotto 2nd place: Corn and Kobe beef soboro rice.

On this day in April 2023, I visited the restaurant "Shono" in Kita-Shinchi, Osaka, with a rating of 4.06 on Tabelog and a bronze badge on Tabelog 2023, which I visit regularly about once every two months. This restaurant always serves a variety of high-quality ingredients, mainly based on fish from Awaji Island. Everything is delicious, but what stands out the most is the rice, which is incredibly tasty! They always serve three different types of rice at the end of the meal, and I always end up eating too much because it's so good. This day, the rapeseed flowers and sea bream rice were also delicious. As I was saying that, I was told that I will be coming back next week! I'm looking forward to it. Thank you for the delicious meal. The menu I had on this day included: - Softshell turtle soup - Tokushima red clam, Awaji Island re-salt, water shield - Awaji Island black abalone, dried scallop and simmered from raw rice - Awaji Island sea urchin, Awaji Island stone bream - Miyagi bluefin tuna, Shaoxing wine marinated - Awaji Island caught horse mackerel, clams, batico - Tokushima flat clams, Awaji Island shrimp, chrysanthemum greens, caviar - Softshell turtle spring roll, softshell turtle fried - Summer truffle, porcini chawanmushi - Kobe beef, Kawashima Ranch fillet, Awaji Island small tomato - Rapeseed flowers and sea bream rice - Corn and Kobe beef minced rice - Ise lobster curry - Tofu and Japanese brown sugar panna cotta

Starting with a delicate turtle soup, the dishes that followed were all exquisite. The red snapper from Awaji Island was luxurious and delicious. The clams were large and the broth was excellent. Chef Ono was friendly and fun to talk to, making the time fly by. The rice with flower pepper and curry at the end were also delicious, I couldn't resist getting seconds. I was so satisfied that I even made a reservation for next time on the spot. Thank you for the wonderful meal.

In April, Otono-san✨ This time, the dishes using plenty of Sansho pepper were incredibly delicious. I feel happy to be able to taste the rare Sansho pepper, which can only be harvested for a limited number of days in a year❤️ The lineup of clams, abalone, ark shell, flat shell was irresistible for shellfish lovers. The clam and Sansho pepper soup was so delicious. The abalone with seaweed was refreshing, and the flat shell with plenty of caviar was amazing. The dried scallop and Sansho pepper risotto with cheese and karasumi was to die for. The deep-fried rockfish was delicious, and the mackerel from Awaji Island with rapeseed paste and shrimp was excellent. The tuna belly with Sansho pepper and the meat, Kobe beef fillet from Kawagishi Ranch, grilled with Kishu Bincho charcoal, with porcini mushroom sauce and truffle were divine. The chawanmushi with summer truffle shaved generously on top, the three types of rice, including cherry trout clay pot rice and Kobe beef minced meat and Sansho pepper clay pot rice with Bianchetti truffle shaved on top were served. The curry was made with shrimp broth. For dessert, there was salted panna cotta. Finally, matcha and cherry gold leaf candy. They serve the seasonal ingredients in the most delicious way possible. Thank you for the blissful time✨✨

The ingredients are delicious on their own, but Otono-san adds a twist to them and further enhances the flavors, making them even more delicious. I always ask for his pairing recommendations, and his combinations are always excellent. The sake and wine are served in a specific order, but the pairings are so delicious that you can't stop drinking. Otono-san is able to bring out the full potential of the ingredients, and he is a wonderful handsome man with no faults.

In April, I visited Shono-san (^ ^) It's been a while since I last visited, so I started with champagne♪ - Softshell turtle soup with leeks and ginger-flavored soup to warm the stomach♪ - Nori sole and abalone with a slightly seared surface, paired with a tangy soup that complements the flavors of the nori sole♪ - Red clam from Tokushima and flathead from Miyagi, topped with chrysanthemum greens, spring onions, caviar, and tangy jelly. The combination of caviar's saltiness, jelly's sweetness, and acidity is incredibly delicious! - Dried scallops and softshell turtle broth rice with celery, bottarga, and Sichuan pepper for a luxurious and delicious taste(*´∀｀*) - Akashi cherry sea bream and Chiba clams in a bowl with clam broth rich in umami flavor and Sichuan pepper for an incredibly delicious dish♡ - Softshell turtle spring rolls and fried softshell turtle, with the gelatinous part in the spring rolls and the muscular part in the fried dish. The fried dish is even more delicious than KFC! Truly impressive deliciousness (о´∀`о)♡ - Okuda-kun's tomato with Sichuan pepper oil and salt is incredibly sweet(((o(*ﾟ▽ﾟ*)o)))♡ One of the sweetest and most delicious tomatoes I've ever had! - Summer truffle and porcini sauce chawanmushi with a flood of fragrant aroma(*´∀｀*) - Kobe beef Chateaubriand from Kawagishi Farm, seasoned with black pepper and salt or soy sauce, is undeniably delicious(^ ^) The sweetness and umami of the fat are truly amazing♡ - Salmon rice with fatty and flavorful salmon♪ - Kobe beef minced with summer truffle and Sichuan pepper on rice, so delicious that I had two servings♡ - Curry with crustacean broth, spicier and more delicious than before♡ - Panna cotta with Japanese sugar - Cherry with gold leaf sugar, served with light tea. It's been a while, but it was incredibly delicious! I was impressed once again♡ A parade of high-quality ingredients (о´∀`о) yet the prices are not too high♪ Great value for money! For me, it's one of the restaurants I want to visit seasonally♡ Satisfied and full♡ Thank you for the meal(^｡^)!

This is my second visit, but my first review. The course, starting from seafood to mountain delicacies made with exquisite ingredients from Awaji Island, was a delightful culinary experience. Each dish was not only delicious but also visually appealing, like watching a show by Chef Ono. When I tried to capture Chef Ono's serious face on camera, he playfully closed his eyes. I'll even share that rare photo with you, haha.