After a famous high-end Korean restaurant in Osaka closed down, the owner opened a new restaurant focusing on home-cooked dishes rather than luxury cuisine. The restaurant became extremely popular within just three months of opening, with reservations becoming difficult to secure. Reservations were only accepted via phone calls at the beginning of each month, requiring multiple attempts to finally get through. The menu only offered a set course priced at 10,000 yen per person. While the food was delicious, it didn't quite live up to the hype, with the initial dishes being the most impressive. The ingredients were relatively ordinary, considering the price. However, the thickness of the sliced hairtail fish was particularly noteworthy. Given the high reservation difficulty and cost, I probably won't be visiting again, but it's rare to find such authentic Korean home-cooked dishes in Japan.

I was able to visit the popular restaurant, Hohho, which is already difficult to make a reservation at. They offer a vibrant variety of 7 namuls, steamed chicken, sashimi, chive pancakes, and squid soup, with the main dish being Kalchijorim. Despite being neighboring countries with different cultures, there is a mysterious charm that evokes a sense of nostalgia. Even though I'm not good with spicy food, I was able to easily finish everything due to the gentle flavors. I left feeling full, beyond just the number of dishes served.

Hoho. This Korean restaurant opened and quickly became fully booked, now it's impossible to make new reservations. It was run by the Omoni who supported the Michelin two-star Korean restaurant, Houba, in Kita-Shinchi. The homey and gentle flavors of the dishes are characteristic and make you feel warm ☺️ My mentor invited me to visit together, and I was once again amazed by their overwhelming knowledge and experience. I had heard stories about Houba from my father, so I was happy to be able to taste the dishes that still carry that DNA of the restaurant. I would love to visit again if I have the chance. The food was extremely delicious. Thank you for the meal.

I called over 200 times to make a reservation at Hoho. I was looking forward to eating my Omoni's cooking at Houbi for the first time in 3 and a half years. When I entered, they asked for my drink order, and the dishes all came out at once. The appetizer was... just like Houbi's. It was nostalgic. The following dishes included steamed chicken, jeon, chapchae, and other homey dishes, unlike the luxurious ingredients you would find at Houbi. The name "Hoho" comes from the relaxing atmosphere of the place. While I think their dishes would go well with wine, unfortunately, they don't offer any. I tried plum wine, makgeolli, and chamisul, but sweet potato shochu seemed to be the best. The final simmered dish was familiar from Houbi, even though it was swordfish instead of meat. It was incredibly delicious. I couldn't stop eating rice. I would be happy to go back again next time.

This is the mother's restaurant of the now-closed adult Korean restaurant 'Houba' in Kitashinchi. Of course, it serves Korean cuisine, so there are many spicy dishes. Spicy food is a bit of a hardship. The yuzu cold noodles squeezed by the mother were delicious and refreshing with a citrus flavor. Steamed pork wrapped in kimchi was also delicious.

Hoho is a Korean restaurant in Kita-Shinchi that used to have two Michelin stars. It was a successor to the popular restaurant Houbou, which closed before the pandemic. Hoho offers simple and authentic Korean dishes, with a focus on showcasing the natural flavors of the ingredients. Their Namul, a traditional Korean vegetable dish, is a standout item that requires a lot of time and effort to prepare properly. Unlike other Korean restaurants that rely heavily on sesame oil, salt, and artificial seasonings, Hoho stays true to the original taste of the ingredients. The Samgyetang, a ginseng chicken soup, was delicate and flavorful, showcasing the use of high-quality ingredients. Even their Bibimbap, a traditional Korean mixed rice dish, is made without the typical ingredients like eggs, sesame oil, and Gochujang paste, yet it still manages to be delicious. Hoho's philosophy of using only the natural flavors of the ingredients sets it apart from other Korean restaurants. While some may find the flavors subtle at first, those with a refined palate will appreciate the complexity and healthiness of the dishes. Overall, Hoho is a destination for food enthusiasts who appreciate authentic, chemical-free cuisine.

Located just outside the bustling drinking district of Temma, there is a popular Korean restaurant. The details of how the restaurant came to be are omitted as others have written about it. I will focus solely on the food. While the cuisine is Korean, it differs slightly from what we typically eat in Japan. According to those familiar with local cuisine, this is the real deal when it comes to Korean food (seems to be dishes from the southern part of the Korean Peninsula like Jeju and Busan). Indeed. Not only are they reproducing the authentic local flavors, but each dish is meticulously prepared as genuine homemade cooking. Despite using spices like chili peppers, the flavors are mild and gentle in every dish. While sesame oil is used for fragrance, it is kept to a minimum, allowing you to enjoy each dish without feeling overwhelmed. It seems that they change the dishes according to the customers of the day and the season, so I would love to visit again when I have the chance.

I made a reservation through the head chef of a Japanese restaurant in Ginza, and traveled all the way to Osaka for this special occasion. We found the restaurant in a quaint shopping street, and once everyone was gathered, we raised our glasses. As we enjoyed the course meal, starting with the appetizers, we couldn't help but feel a sense of déjà vu. The flavors were just like the ones we remembered. And of course, the reason for that is best explained by reading other reviews. Without much time to dwell on nostalgia, we all dug into the food, chatting, laughing, and even teasing each other, making it a fun and delicious Korean cuisine night. As we reminisced about the past memories and flavors, we left with a mix of happiness and a hint of sadness. If there's another opportunity, I hope we can do it again. Thank you for the wonderful meal!

Thank you for viewing. I hope you can give me your 'likes', 'follows', and 'save the store'. I visited the Korean restaurant "Hohoh", which became a difficult-to-reserve restaurant shortly after its opening in March 2023. This is a new restaurant run by the mother who used to cook at the Michelin two-star and Tabelog Gold-rated restaurant "Houbou," which was unfortunately closed, along with her son and daughter-in-law. The restaurant is located about an 8-minute walk from Tenjinbashi Rokuchome Station and a 4-minute walk from Temma Station, near Tenma Market. The restaurant is easily recognizable by the "Hohoh" sign, noren, and lanterns outside. Inside, there are counter seats and 3 table seats, all very clean and well-maintained. I was very excited to try the mother's cooking again after a long time. Here are the dishes I had that day, along with some impressions: - Namul 8 types: Various namul dishes such as bean sprouts, Mitsuba, carrots, Myoga, moroheiya, potatoes, cucumbers, and Korean squash. All beautifully presented and delicious. - Nira Chijimi: A savory pancake made with plenty of chives, very flavorful. - Sarubou Shellfish: A dish of Sarubou shellfish with Yangnyeom sauce, a perfect match of sweetness and spiciness. - Steamed Chicken and Bossam (steamed pork): Served with homemade kimchi. - Japchae: A sweet and savory dish that you can eat endlessly. - Squid Sashimi: Squid sashimi with sweet and spicy sauce, red core radish, and red sorrel, a well-balanced and delicious dish. - Galbi meat and radish stew: A popular dish that goes well with rice, with a sweet and savory flavor. - White rice and stone pot bibimbap: The mother gave it a final mix. Thank you very much. The dishes were all elegantly flavored and easy to eat, which sets this Korean restaurant apart from others. In short, it's "very easy-to-eat and elegant Korean cuisine." I had a great time and would love to visit again. Thank you for the delicious meal.

No matter how many times I come, it's always delicious. I enjoy eating it slowly. The jeon is especially amazing! I heard they start preparing it the day before, not just in the morning. Thank you! It's already impossible to make a reservation. I wonder when I can come next.

It was a delicious restaurant where you would want to repeat any dish right after finishing it. I enjoyed beautiful Namul, Jjim, Chapchae, spicy marinated small red clams, Chapchae, etc. The dishes made me feel energized after eating them. Highly recommended.

☆彡The Korean restaurant in Temma, which became popular as soon as it opened and quickly became a reservation-only restaurant like "Houbu", is back in the limelight. Despite the limited-time course price of 7,000 yen being raised to 10,000 yen, I was able to make a reservation, so I invited my drinking buddies and decided to revisit. The course offers Korean dishes featuring vegetables, which are gentle home-cooked dishes with a unique originality that is easy to enjoy. It's Korean cuisine with a familiar taste, you know. ○ Chef's course (10,000 yen) - Assorted 7 types of Namul - Corn and green bean jeon - Steamed sarubow (baby ark shell) - Chicken japchae - Steamed pork deji kalbi - Swordfish and daikon simmered dish - White rice - Drinks ○ Draft beer, medium (580 yen) ○ Makgeolli, bottle (2,200 yen × ?) From the classic assortment of 7 types of Namul to the colorful jeon, you can enjoy plenty of vegetables while drinking beer and then switching to makgeolli. The sarubow (baby ark shell) simmered dish enhances the flavor of the alcohol even more. The cover photo is Omoni's special swordfish and daikon simmered dish. The red sauce has no spiciness but is rich in umami. The tenderness of the white fish is preserved while being cooked, making it a perfect match with white rice. Even when drinking alcohol, the strong umami flavor makes the rice go down smoothly. This restaurant is difficult to reserve, but it has a friendly and easy-to-enjoy taste that is suitable for everyone. Thank you for reading to the end. Your likes, saves, and follows are encouraging for me. If you like, please give it a click (*･ω･)*_ _) I also have an Instagram account @ginjirou.star. Please check it out if you'd like. ===========

The mother from the Michelin-starred Korean restaurant Houba in Kitashinchi has opened a new restaurant in Temma. Already in the top 5000 on Tabelog. The photos show the amount of food for four people. The meat portion is small, with mostly vegetables. The Salbow clam and vegetables were delicious. Course meal for 10,000 yen, drinks not included.

I visited the restaurant "Hoho" in Osaka, a city known for its culinary delights, which opened in March 2023. Hoho is the mother's restaurant of "Houba," a two Michelin-starred Korean cuisine restaurant. Unfortunately, it seems that Houba has closed down. The restaurant is located about a 5-minute walk from Temma Station on the Osaka Loop Line, tucked away in a back alley. Upon entering, you will find a cozy space with an L-shaped counter and three table seats. Here are the dishes we had today: - 7 types of namul (bean sprouts, houba, carrots, pea sprouts, myoga, potatoes, trefoil) - Spicy and delicious stewed red clam - Chijimi (green beans) - Chijimi (corn) - Steamed chicken - Squid sashimi - Kimchi - Steamed pork - Japchae - Spicy simmered beef ribs with green onions and radish - Bone-in galbi - Galbi TKG (rice bowl with beef) The dishes had a unique and delicious flavor, with the Korean cuisine's distinctive spiciness enhancing the ingredients. The food was so enjoyable that I definitely want to come back regularly. I look forward to visiting again. Thank you for the feast.

This is my favorite Korean restaurant. It is known for being a famous establishment that has made a comeback, but what really matters is the delicious and homely atmosphere of the place. Each dish is carefully prepared and the balance of flavors is perfect - not too spicy, not too sour, just right. I don't have much experience with trying different Korean restaurants, but when I visit Korea, I often find the spiciness overpowering the taste. However, this restaurant gets it just right. It's a bit difficult to get a reservation now because it's so popular, but I wish I could eat here all the time.

A popular Korean restaurant in Osaka, run by a Korean mother, recently opened a new store called Hoho, which quickly became extremely difficult to book. They offer a home-style Korean cuisine set course, with familiar and new menu items. The variety of namul dishes, made with plenty of vegetables, is a great attraction. The overall flavors are gentle and suitable for Japanese taste buds, even for those who are not fond of spicy food. While I usually associate Korean cuisine with Ho-ba = Arahiko Arai, Hoho has a slightly different image. I see this as a new challenge for the Korean mother, and I look forward to what's to come. [Set Course Menu] - 7 kinds of Namul: bean sprouts, mitsuba, potatoes, myoga, eggplant, carrots, Korean pumpkin namul - Corn and edamame jeon (pancake) with salt for dipping - Sarubou and akagai (clams) in a sweet and savory sauce - Steamed chicken with delicious skin - Chapchae with a gentle flavor - Tejikalbi with a generous serving - Tachiuo (beltfish) simmered with rice and Korean seaweed - Horumon (offal) hot pot (additional order) - Corn tea, Oolong tea (each 380 yen) Everything was delicious. Thank you for the meal. Thank you very much for reading until the end. Your support through follows, likes, and saving the restaurant is greatly appreciated. Please also check out my Instagram account.

I have always wanted to visit "Houba," which was originally located in Temma but later moved to Kitashinchi and became a Michelin-starred restaurant. Unfortunately, I never got the chance to visit. After "Houba" closed, the owner opened a new restaurant in Temma, and I was lucky enough to secure a reservation. The current course menu is omakase for ¥10,000 and includes dishes like namul (7 types), corn and green bean jeon, sarubou shellfish, steamed chicken, japchae, steamed pork, deji galbi, and swordfish simmered in soy sauce. Each dish was a delightful surprise and really changed my perception of Korean cuisine. The quality of the ingredients, especially the vegetables, was exceptional. While there were no luxury ingredients, every dish was delicious and reflected the owner's kind personality. Thank you for the wonderful meal!

"Houba" is the first Korean restaurant to receive a Michelin star and has two stars. It is the restaurant of the owner's mother. Despite being open for only 2 and a half months, it has already become difficult to make a reservation. The restaurant offers only one course, which has increased in price from 7700 yen to 11000 yen. The menu includes 7 kinds of namul (bean sprouts, myoga, carrots, bean sprouts, potatoes, trefoil, Korean pumpkin), 2 kinds of jeon (corn, green beans), monkey shellfish, steamed chicken, steamed pork with kimchi, japchae, deji galbi, swordfish and radish simmered, rice and Korean seaweed, and tail soup (optional). The dishes are all lightly seasoned, allowing you to enjoy them endlessly. They are impressively flavorful and delicious. The menu is not expected to change frequently."

On June 15, 2023 (Thursday), I had 7 types of namul (bean sprouts, fuki, carrots, bean sprouts, myoga, potatoes, trefoil), deliciously spicy cooked red shellfish (baby red shellfish), chijimi (green beans), chijimi (corn), steamed chicken, squid cafe kimchi, steamed pork, japchae, spicy simmered beef ribs with scallions and daikon, beef ribs TKG, Asahi Super Dry draft beer, and makgeolli. On April 25, 2023 (Tuesday), I had 7 types of namul (bean sprouts, fuki, carrots, chumik, cucumbers, bean sprouts, myoga), deliciously spicy cooked cobia, chijimi (chives), steamed chicken, squid cafe kimchi, steamed pork, japchae, spicy simmered beef ribs with scallions and daikon, beef ribs TKG, tail soup, corn tea, and makgeolli.

It's the restaurant of the mother who ran a Michelin two-star Korean restaurant that was regretfully closed. Since opening in March, it has become extremely popular on social media and reservations are now difficult to come by. Prices have increased from 7,000 yen to 13,000 yen per person (including drinks). They have returned to their original style of simple and gentle flavors, using high-quality ingredients. Regular customers who remember the old days are delighted with the revival. First, a colorful assortment of namul (seasoned vegetables): carrots, cucumbers, snap peas, pumpkins, chrysanthemum greens, bean sprouts, and potatoes. Next, chijimi (Korean pancakes) with green beans, corn, and a nostalgic flavor. The savory salbow (shellfish) with a sweet and salty seasoning is irresistible. Steamed chicken with salt, the skin and fat are delicious. Steamed pork with kimchi and homemade miso, the texture of the pork skin is great. Chapchae (stir-fried glass noodles) with a gentle and sweet flavor. Deji kalbi (grilled beef ribs) with plenty of lettuce, sesame leaves, watercress, chrysanthemum greens, and miso for wrapping. The mother came and wrapped it for us. Tachiuo (beltfish) simmered in a large portion, the flesh is fluffy and delicious. We ate two bowls and were full. It was delicious. Thank you very much.

In Osaka's Kita Ward, a new Korean restaurant called "Kanshoku Sakurai Hoho" opened at the end of March and quickly became fully booked. The owner of "Hokkaido Houba," which moved from Tenma to Kitashinchi, has now opened a new restaurant in Tenma, so I made a reservation right away. It's been a while since I've had Namul, although the variety is a bit reduced. The spicy whelk goes well with the makgeolli. The bulgogi is wrapped in lettuce and eaten with ssamjang, and the owner teaches you how to eat it. The main dish, the thick swordfish, is so meaty that it's perfect for a rice bowl. The last time I had a full Korean meal was a set course for 7,000 yen, but starting from June, it will be 10,000 yen. Reservations for June are available, but it seems unlikely that you will be able to make a reservation after that.