Located on a hill in Takatsuki, this restaurant offers delicious Japanese sake and exquisite dishes with delicate and bold presentation that showcases the ingredients. I enjoyed being picked up by the staff and indulging in the wonderful food during the day. I would love to visit this amazing restaurant again with a ride from the staff.

Visited in early May. As you drive through the narrow roads of a village deep in the mountains of Takatsuki, you will find a small shop standing there. The shop has a stylish atmosphere, renovated from an old folk house. Although slightly colder than the plains, the food is truly delicious, and the dishes and presentation are beautifully warm for both the body and soul. Listening to the master's introduction was delightful, and it was a truly wonderful restaurant.

First visit to Shinne's heart♫ Are you going to play golf at the northern end of Takatsuki? It's a place where you shouldn't come with a Porsche or a low car because the parking lot can only accommodate 4 cars, so each group should come with one car. It's a good idea to ask if you can park when making a reservation. - Steamed rice with conger eel - Hors d'oeuvre. Egg yolk miso pickles, river shrimp, okra miso pickles, nemagaritake mushrooms, tsutankamen beans, warabi seaweed rolls, firefly squid, bracken fern buds with fuki buds, wild strawberries, and fava beans sprinkled with su, giving a mountainous taste with mountain vegetables and river shrimp♫ - Asparagus soup with white miso - Koi fish marinated in kelp, fried scales, skin blanched, salmon roe, okahijiki, radish seeds, etc. The koi fish, which has been properly rid of its muddy smell in a live tank, is delicious♫ - Water shield and tomato dashi cider - Grilled ayu with watercress vinegar, made with ayu from Lake Biwa, as it was still before the ban♫ - Bamboo shoot and duck hot pot, with delicious duck and good broth♡ - Rice with mullet roe and beans - Tempura rice with cherry shrimp - Ayu ramen - Rice with raw egg - White rice, smoked salmon belly♫ - Boiled green plums, kudzu slices - Tea sweets, matcha The mountainous dishes such as mountain vegetables, carp, and duck were great♡ It was worth coming from afar♫ It's really nice to have a variety of endings♡ Even though it's in a remote location, it's understandable that it's fully booked! Satisfied and full♡ Thank you for the feast!

A pick-up came to Takatsuki Station and it took about 30 minutes by car. The scenery gradually changed to a rural landscape, enhancing the mood. The air was wonderful and the restaurant was fantastic. It felt like I was on a trip until I returned to the station. Even without staying overnight, it felt like an auberge and I highly recommend it.

Second visit. I became a fan of this restaurant after enjoying the dishes last time. Last time it was the season for young ayu, but what about this time? I was excited to find out. First, we were welcomed by freshly harvested bamboo shoots. They were very tender with a gentle dashi flavor and the sweetness of the bamboo shoots calmed my heart. (My heart, which had been troubled by mouth ulcers until the day before, was healed.) The appetizers included red clam salad, white fish tempura, and mackerel sushi. Every bite was impressive...! The mackerel sushi had a strong sweetness of fat without any fishy taste, making you want to chew it forever. The crispy texture of the rice cracker tempura with the umami of clams. The simmered bonito was soft and melted in the mouth without any dryness, spreading its flavor. Everything was really delicious! Even the smoked firefly squid, which I don't like, is delicious every time here! Then, dried carp and sweetfish were grilled with sansho pepper, and the lamp meat (Hirai beef?) was seasoned with miso, all of which were exquisite. However, the tempura rice with udo (sauce) and the ice cream with butterbur sprouts did not suit my taste...! I can't honestly say they were delicious (sometimes you encounter such things when experimenting and challenging different flavors), but I was very satisfied with the atmosphere, dedication, and service of the restaurant just like last time, so I would like to visit again in a different season.

Facility: Parking lot in front of the restaurant Exterior: Looks like it's in a different prefecture, doesn't feel like Osaka Interior: Inside the quaint building, there is a traditional atmosphere mixed with cleanliness Toilet: Located in a separate building, a nice change of pace from the cold outside Taste: Total cost unknown (for 2 people) The dishes use mountain vegetables and natural flavors. Unfortunately, due to the tension of driving on mountain roads on the way there, I don't remember much about the taste. Service: Payment by card is possible Customer service: Received directions back to Osaka on the way home Overall: It's almost impossible to pass through the mountain roads from the Kyoto area unless you have a small car. Those driving an F Segment car can expect a challenging 30-1 hour journey through hell. Visitors should check the route from Osaka in advance. The restaurant and the food have a charming atmosphere, making it a wonderful place to enjoy a travel-like experience. However, the memories of the meal are overshadowed by the memories of the treacherous journey on the narrow road from Kyoto.

I finally had the chance to visit this restaurant that I've been curious about for a long time! They picked me up at Takatsuki Station and after a 40-minute drive, we arrived at the restaurant. Since I visited at night, I couldn't see the surroundings very well, but I could tell it was in the middle of the mountains! I sat at the counter and enjoyed the kind dishes while listening to the owner's explanations. The food was soothing for both my stomach and heart, making me feel extremely happy. The most delicious dish was the carp sashimi! It had no fishy taste, the texture was smooth, and it was very tasty. The rice at the end was also delicious, leaving me completely satisfied.

It is common and wonderful to acknowledge the people and cultures that have influenced you and to express your individuality. If you were to call it a copycat, then all the soy sauce ramen today would be a copy of Sano Minoru's from the Kugenuma era, and all the European-style curries would be a copy of Mr. Murata's. The chef's personality shines through when it's not a mere imitation but their own unique flavor. It's often the lower-level gourmets who short-sightedly label things as imitations or copies. Is all Ramen Jiro the same? Of course not. There are clearly delicious and not-so-delicious shops. Influenced by the famous Kyoto restaurant "Nakahigashi," the dishes by Mr. Katayama have a similar structure but still carry his own spirit and flavor. Visiting for the first time after its relocation, the overall dishes were solid and had a strong, powerful taste. "Nakahigashi" is a place I've visited multiple times, and the taste itself carries Mr. Katayama's flavor. The 8-inch dish is fantastic, and the matsutake mushrooms from Nagano in the bowl and rice were excellent. As a confectioner, the meticulously crafted Japanese sweets at the end were also delightful. Located 40 minutes by car from Takatsuki Station, this hidden restaurant in the mountains has a wonderful atmosphere.

I found this restaurant online and made a reservation for a course priced at 16,000 yen per person. The restaurant was located in a village deep in the mountains, and I was pleasantly surprised by the beautiful atmosphere of the renovated old house. The quality of the food and the attention to detail exceeded my expectations, and I was personally very satisfied. The owner explained each dish in a polite manner without being intrusive. Although the price may seem high at first, I felt that it was actually quite reasonable once I tasted the food. Overall, it was a place and a meal that made me want to come back again. Thank you for the wonderful experience!

We went to celebrate our wedding anniversary together. The atmosphere was very nice, starting from the mountain road on the way there, where we could feel the season changing. Inside the restaurant, it had a traditional Japanese house feel. The dishes were very carefully prepared with a focus on seasonal ingredients, each dish had various textures and flavors. For dessert, they served a beautiful manju that looked like fireworks, which we enjoyed looking at and was delicious. Every dish was truly delicious, and we had a great time. We would love to go again.

This was my first time using the pick-up service from JR Takatsuki Station. The head chef himself took the wheel. He mentioned that he would like to let his apprentices handle the knife rather than the wheel during the drive. It's a nice gesture from the master. So, even though I usually don't drink alcohol, I had a glass of white wine. It was LUNALIA malvasia, an Italian wine that comes in a cute, stylish box. Of course, it was delicious. The appetizer for the season of "shousho" included corn puree with Otokuni natto powder. The chef personally went to learn how to make Otokuni natto. The appetizer plate included Moroheiya and scallop, kneaded eggplant, Ibaraki deer meat stew, egg yolk pickles, black soybean edamame, black sesame Moroccan beans, taro tempura, and more. The highlight was the surprise appearance of loaches, a first for me with such a subtle flavor. The hassun dish featured a sushi roll with conger eel and ginger in a 400-year-old Chinese plate. The sashimi course included carp with kombu, salted and mixed with wasabi, fried carp scales, and more. The grilled dish was Lake Biwa ayu salt-grilled with watercress vinegar. The soup had Kamo eggplant, potato stalk, needle yam, junsa, tomato broth, and white miso. The main course was Hiraigyu beef miso yuuan charcoal-grilled with bell pepper, bamboo shoot, and sweet vinegar pickled wild licorice flowers. The meal ended with rice cooked in a clay pot, smoked salted salmon, egg yolk, sesame and potato salad, and pickles. For dessert, there was Yamanashi peach ice cream, peach pickled in red shiso, zunda, and mountain peach simmered in honey. The tea sweet was sweet potato "Tanabata tanzaku" with warm tea. Despite the heavy rain that day, the chef's dedication to detail was evident in the beautiful presentation of the meal. My husband's friend, who joined us for the first time, was impressed by the chef's meticulousness.

On Mother's Day, I was looking for a Japanese restaurant in Takatsuki to show my gratitude, and I stumbled upon this place. I called on the day and managed to make a reservation, so I visited. I was surprised to find out that the restaurant is located deep in the mountains, quite far from the city center in Takatsuki. The sign along the road was easy to miss if you didn't know about it. They offer a shuttle service if you make a reservation in advance, which is recommended for those who are not confident in driving. I chose the Heart Course instead of the Game Course. I didn't research what kind of dishes would be served, so I was a bit nervous, but the conclusion is that it was amazing. Each dish had a concept and thought put into it, and the style was to listen to the explanation from the staff before eating. I don't like unnecessary knowledge or trivia, but the explanations here were great, enhancing the taste of the dishes while feeling the season. This time, they explained that it was the season for young ayu fish. I'm not usually a fan of river fish, so I was a bit disappointed. However, when I tried it, it was surprisingly delicious, and I began to appreciate river fish more. (It's also interesting to eat it with a sauce made of watercress and vinegar). It's really nice to broaden your food horizons, so I'm grateful to have found this place (*´-`). The carp was delicious without any muddy taste, the grilled white eel had a strong umami flavor, the grilled loach with sansho pepper was exquisite, the rice with egg yolk miso and smoked salmon was too good, and the firefly squid, which I don't usually like, was surprisingly tasty when smoked. With 9-10 courses, I'm full. Considering the quality and quantity, ¥15,000 is too cheap. It's a great place that makes you want to visit seasonally.

I've been going there for the 12th time already. Last year, they raised the price to 15,000 yen, and at first, I honestly didn't feel much of a difference in quality compared to the previous 8,500 yen course. However, this time, I was truly impressed by the high level of completion. The sake we had this time was Ohmine 3-grain, a Japanese sake. The appetizer consisted of steamed rice with butterbur sprouts, salted cherry blossoms, konoko (a type of seaweed), butterbur sprouts, rapeseed blossoms, and cherry blossoms, which tasted like a not-too-sweet cherry blossom rice cake. The eight-course meal included charcoal-grilled young sweetfish, butterbur sprouts and konjac salad, smoked firefly squid, bamboo shoots and scallop with wood sorrel miso dressing, Ibaraki venison with urui vinegar miso, wood sorrel and trout cucumber roll, and soy sauce-marinated egg yolk. Each dish was meticulously crafted with impressive attention to detail. The soup course featured fried sweetfish with mugwort miso, peas, and fiddleheads in a clear broth. The sashimi course included marinated carp, fried carp scales, blanched carp skin, carp jelly, natural yam, and mustard greens with half-cooked salmon roe and spicy daikon radish. The grilled dish was salt-grilled sweetfish with fried fish bones, new potatoes, and Japanese pepper oil. The hot pot course included a variety of wild vegetables and ingredients such as snapping turtle broth, wild boar meatballs, fiddleheads, urui, shepherd's purse, and Japanese dandelion. The main meat dish was charcoal-grilled Hiraigyu A5 beef rump with kumquat jam, Welsh onion, and quince blossoms. The meal concluded with rice cooked in an earthenware pot, rice cooked with sea bream roe, smoked salted salmon, Miyama-raised egg yolk soy sauce, and homemade pickles. The dessert course featured hojicha tea jelly, turmeric ice cream, butterbur sprout ice cream, and pistachio. The sweet potato cake "Yamazakura" served with matcha tea was delicate and exquisite. I look forward to trying the ayu (sweetfish) dishes on my next visit.

On this day, we visited Kokonoe with a group of friends♪ It's about a 40-minute drive from JR Takatsuki Station, but they offer a pick-up service if requested when making a reservation♡ We had a reservation made by a regular customer, so we were able to visit. By the way, I love spring vegetables, but spring is a tough time with so many natural enemies....((((；ﾟДﾟ)))) At Kokonoe, encountering many natural enemies is inevitable! So, I made some special requests in advance to accommodate my preferences (｀・ω・´)＞!!!! I'm really sorry about thatｗ The course we had on this day was as follows: 【Kokonoe Course】15,000 yen + tax - Fuki-no-to mochi, white miso soup - Hina Matsuri themed dish with peach and rape blossoms - Eight dishes (mackerel sushi, fresh bonito, grilled kumquat, deer loin, rape blossoms miso pickles, smoked sardine (a substitute for firefly squid), mosae shrimp tempura (a substitute for whitebait), clam hail tempura) - Red clam tartare - Steamed sushi of simmered clams in bamboo vessel, homemade bamboo vessel dashi tea pickles - Sashimi platter (carp with kelp, carp scale tempura, carp skin boiled, half-ripe trout with salmon roe, great bellflower, mustard greens, udo, nobiru, spicy daikon radish, grated yam, hakobe, tanetsukebana, nazuna, violet) - Charcoal-grilled sweetfish with sauce, bone senbei, deep-fried new potatoes Each dish was incredibly delicious with rich flavors. The fuki-no-to mochi in white miso soup was a delightful combination of flavors and aromas, symbolizing the essence of spring. The eight dishes were all outstanding, with a variety of textures and tastes that pleased the palate. The red clam tartare was a unique and tasty dish, served in a cute doll-shaped container for the Hina Matsuri theme. The steamed sushi of simmered clams in a bamboo vessel was a true culinary masterpiece, with the bamboo vessel adding a unique aroma to the dish. The sashimi platter featured carp prepared in a way that changed our perception of the fish, with a delightful mix of flavors and textures from the accompanying vegetables. The charcoal-grilled sweetfish was a standout dish, showcasing the chef's skill in preparing the fish to perfection. Overall, the experience at Kokonoe was truly memorable and satisfying.

This year, I had the pleasure of trying the Moroko-chan at Shinne for the first time, and it was delicious. The meal included a dish of simmered turnips and deep-fried butterbur sprouts, as well as a special set meal with a variety of dishes like mackerel sushi, grilled bamboo shoots, and smoked sardines. The meal also featured a dessert of tofu and mascarpone cheese ice cream with strawberries, kumquats, and yuzu. It was a delightful dining experience, and I look forward to visiting again in the future.

I was told about this restaurant about a year ago and finally had the chance to visit. The main drawback of this place is that it's a bit difficult to access. However, despite its inconvenient location, the food is delicious and I think I'll become a regular customer. This time, I opted for the basic course with a few additional items. Some highlights were the carp dish, which was different from what I usually have at "Nakahigashi" and very good. The soup was made with white miso and fried taro potato, with a ginkgo nut and sakura shrimp on top. Another standout was the duck sukiyaki, a salty version instead of the usual chicken sukiyaki, which was incredibly tasty. The meal ended with a hot pot of bear and boar meat, showcasing the restaurant's specialty in game dishes. The chef, Mr. Katayama, greatly respects Mr. Nakahigashi and his influence is evident in the menu. However, there are also creative touches that make the course feel closer to traditional kaiseki cuisine than "Nakahigashi". Interestingly, Mr. Katayama originally started his career with seafood dishes, so I'm curious to try some of those in the future as well.

It's been a while. We usually come here as a couple, so we always pay for two. After the lunch price increase, we need to space out our visits a bit more to manage our budget. When it's been a while, the performance of the restaurant feels even more impressive. This could be a benefit. Even my husband, who isn't a big fan of sake, looks forward to the sake chosen here. This time, we tried the special junmai sake "Sagami Nada" from Kanagawa. The course included: Appetizer of crab-stuffed lotus root dumpling, and monkfish liver with plenty of crab meat; Eight side dishes including broccoli miso pickles and smoked mackerel; Steamed dish of sake lees-marinated fish roe; Sashimi of carp with various parts of the fish; Simmered dish of local wild boar with miso flavored with yuzu; Soup with taro tempura and white miso; Vinegared dish of mushrooms and vegetables; Main dish of duck with eggs and mushrooms in a small pot; Rice with salmon, pickles, and cucumber; Dessert of apple jelly cake with Fuji apple sherbet. The level of cuisine available locally is truly a blessing to be able to enjoy.

First, there was a dish of shiitake mushrooms and burdock root with chestnut simmered in the skin. Then, an assortment included black sesame tofu, autumn swordfish sushi, bonito sashimi, smoked bonito, boiled peanuts with salt, dried black soybeans, broccoli miso pickles, free-range fresh egg yolk miso pickles, mochi rice fried in rice ears, and pickled kabura turnip. Next was steamed rice with grilled sea cucumber. Then, there was carp sashimi with spicy daikon radish, vinegared orange, half-cooked salmon roe, nasturtium, miso vinegar, and Japanese yam. Following that was a dish of wild boar meat, ginkgo nuts, matsutake mushrooms, chestnuts, taro, and miso wrapped in magnolia leaves. Then, there was pheasant with mibuna greens, wild dance mushrooms, and baby turnips. After that, there was grilled sea bream scales with ice mochi, sweet potatoes, orange, and white miso. This was followed by fried shrimp and wild mushrooms. Then, there was pine mushroom rice with homemade pickled roe, pickles, and vinegared orange. For dessert, there was turmeric ice cream with grilled figs, Japanese chestnuts, and temple-style natto. Lastly, there was mountain makeup and matcha. Thank you as always, and I look forward to visiting again.

The restaurant called "Hi" suits the name well. It is located half an hour away from JR Takatsuki Station by shuttle bus, up in the mountains. Despite the challenging location, spending a leisurely afternoon at this restaurant while enjoying some drinks allows time to flow differently than usual. The cuisine here respects traditional Japanese cooking methods, with a focus on mountain dishes such as fish sourced from rivers and lakes (carp is especially prepared to remove any muddy taste), duck, deer, boar, and even bear, which has one of the lowest melting points among animals. These dishes are elevated to high-end cuisine under the category of Japanese cuisine, not just as typical game meat dishes. To enhance the enjoyable experience, it is recommended to bring your favorite wine or sake, as the restaurant allows customers to bring their own. Also, they serve homemade traditional Japanese sweets at the end of the meal.

I finally got to visit a restaurant I had been wanting to go to for a long time. I thought it was far away, but it was even better than I expected. The atmosphere of the restaurant was worth it, with a hearth right as you entered. It reminded me of something I had seen in other restaurants. The restaurant had a counter, tables, and private rooms. The course started with a warm dish, a white miso soup. It had a gentle flavor that was comforting. They served carp sashimi and duck, which was interesting as I don't usually eat those. Each dish seemed carefully made. Although there wasn't one dish that stood out as particularly delicious, I enjoyed the experience. It seemed like they used locally grown vegetables, promoting local produce. I could sense the dedication of the restaurant staff. I believe they will continue to create unique dishes in this area.