I visited the restaurant again in February 2023, six months after my last visit in July 2022! It is ranked in the top 5000 on Tabelog and has a rating of 3.7. It has also been selected as a Bib Gourmand in the Michelin Guide for 2023.

I visited this restaurant with a friend. It was another great day with delicious teppanyaki. We asked for recommendations on both the regular menu items and today's specials. We ended up ordering Kaga lotus root, conger eel, octopus, black beans, and liver for today. The must-try items are pork balls, sobameshi (stir-fried noodles), cow's stomach, and hormones. Everything we ate was delicious. The kindness of the owner's wife made the food taste even better. It seems like they are now managing their work without overdoing it, considering their age and physical strength. They are not trying to fill every seat, which makes it harder to get a reservation than before. But I think it's better than having to close the shop. Even if we have to make a reservation months in advance, being able to visit this place is the most important thing. I am grateful for another enjoyable and delicious time today.

A friend made a reservation for us at a popular okonomiyaki and teppanyaki restaurant in Osaka Honmachi. It was my first visit and I was looking forward to it. The restaurant is known for being difficult to book. In addition to their classic menu, they also offer daily specials featuring fresh vegetables and seafood teppanyaki. The owner cooks alone, but does so with great care and a cheerful attitude. Everything was delicious and I left completely satisfied!

Once again, I was lucky to receive an invitation. I ordered various recommended dishes along with ones I enjoyed last time, and they were all visually appealing and delicious. I ordered the bean sprout ramen, sautéed yam and avocado, and the slightly sweet bamboo shoots were also very tasty. The owner chef is a calm and pleasant person, and it's no surprise that the dishes he carefully prepares are so delicious.

It's been 4 months since my last visit. The polished iron plate always shines! And everything cooked on it tastes delicious. This time, I ordered shrimp bread, assorted skewers, young corn, clams, lotus root, sirloin steak, bean sprout soba, and sobameshi. The mushroom foie gras butter on the skewer platter and the bean sprout soba are especially delicious and cannot be missed.

It was difficult to make a reservation in July at a popular okonomiyaki restaurant in Osaka with a budget of 12,000 yen. It was my first visit and I was invited by a lovely couple. The atmosphere was beautiful and we enjoyed wine and champagne along with a variety of dishes. With the help of regular customers, we ordered popular dishes such as grilled eggplant, sweetfish, miso steak, tonpeiyaki, okonomiyaki, Lake Shinji clam yakisoba, sobameshi, and Maru Chousou sauce yakisoba. We also tried different white wines and champagne. The grilled skewers were delicious, so next time I want to focus on them and try more side dishes.

The classic shrimp bread and bean sprout noodles are a must. The lotus root steak, cooked perfectly, was impressive. I always thought conger eel was boiled, but grilled conger eel has a different texture and tastes delicious! I chose the clam version of the bean sprout noodles this time. The sobameshi is also a dish I've been ordering every time recently.

I was looking forward to the teppanyaki and it lived up to my expectations with careful preparation and creative twists. I ordered heavy items like akasen and maruchou, but they were cooked perfectly without any unpleasant odors and with just the right amount of oil. It seems simple but it's actually quite difficult, right? The okonomiyaki as a finale was delicious! It was truly amazing! The texture of the batter was indescribable. Honestly, I eat okonomiyaki quite often and it's not my favorite, but this one was incredibly delicious. No wonder it's so hard to get a reservation.

Today, I visited a Michelin-starred restaurant with the same owner and four chefs as my previous visit. I had a satisfying meal once again, enjoying a variety of ingredients cooked on the teppanyaki grill. The flavors were exceptional, and the okonomiyaki and yakisoba at the end were delicious. Every dish was perfectly cooked and the sauces complemented the flavors well. It's becoming harder to make a reservation as they are no longer fully booked due to adjustments in seating capacity. I hope they can continue to operate smoothly without overworking themselves. This teppanyaki restaurant truly stands out with its high-quality dishes. I am grateful for the consistently delicious meals they serve.

Grilled skewers, delicious lotus root, and wine - enjoy it all to the fullest! The Soba with giant clams and bean sprouts at Anado Lake is a must-try, along with the Butatama (pork and egg) dish. The Soba is served with large, steamed clams and crispy bean sprouts in a small portion, while the Butatama has a unique fluffy texture. The timing of pouring the egg over the dough is a secret technique. The clams are huge, providing a nutritious and delicious experience. The Okonomiyaki is fluffy and light, with the key being the egg poured over the dough. The next reservation is in September, so be sure to book early for the delicious teppanyaki dishes. Thank you for the opportunity to learn and experience new things every day. Cheers to Lilou and Happy!

Once in a while, I took off the master's mask and saw his face for the first time. He was even more handsome than I had imagined. I ordered the usual assorted set of 5 skewers at the counter, one by one. Sharing a large plate is nice, but eating freshly made skewers is also great! The first skewer was a salmon tartare sandwich, with crispy grilled bread sandwiching special tartare and plenty of salmon roe on top. The texture and flavor were delightful. The second skewer was a bacon-wrapped yam and raw yuba skewer. Watching the cooking process while sipping Guinness was a treat. The balance of textures and flavors was perfect. The third skewer was a mushroom and foie gras butter skewer, with shiitake mushrooms grilled to perfection and topped with plenty of chopped green onions. It was a burst of deliciousness. The fourth skewer was grilled octopus with sake lees sauce, cooked on a hot plate in a unique way. The master's attention to detail in cooking each ingredient was impressive. The fifth skewer was Kyoto-style fresh wheat gluten, which paired surprisingly well with white wine. The texture and flavors were amazing. The new dish of the day was fresh lotus root, thickly sliced and grilled on the hot plate with a mix of seaweed and toasted sesame seeds. The perfect balance of soft and crunchy textures and flavors. Even though it's a teppanyaki restaurant, they have limited ventilation, so they use "clarified butter" to prevent smoke from filling the room. The master pays attention to every detail, from ingredients to condiments and oils, ensuring a delightful dining experience. New reservations are accepted for next year. I highly recommend trying Lilou and Happy at this place. Enjoy the feast!

At first, when I invited my friend to visit this restaurant, they jumped up with joy (a bit exaggerated haha). Today, we asked about the daily ingredients and ordered various dishes. The food is absolutely delicious, but the best part is being comforted by the kindness of the master and mama. Despite being fully booked every day and handling both cooking and customer service with just the two of them, they are always kind and attentive. Currently, reservations are difficult to make, about 6 months in advance! It's no surprise that this restaurant is so popular. I feel lucky to have found such a wonderful and delicious restaurant.

A teppanyaki restaurant with difficult reservations. The perfect grilling, stunning presentation, and amazing impact! The master's skill and the mother's kindness are irresistible. Everything is truly delicious. Starting with shrimp toast, ending with bean sprout noodles is my usual favorite. Oh, I can't wait for the next reservation at this place.

I always order okonomiyaki here, but when it comes to flour-based dishes, the options are endless. They always recommend the best seafood, vegetables, and meat for me. I also order other classic dishes a la carte, and I always end up eating too much. It's worth the 5-month wait for a reservation at 6:30 PM. The hospitality at this place is amazing. They listen to your stories while subtly checking on you, making sure you're comfortable and maintaining a perfect pace. Thank you again for a wonderful meal today.

You can choose from the classic menu or the daily specials based on the day's fresh ingredients, and everything is delicious. The must-try dishes are the assorted skewers, shrimp toast, steak, and especially the bean sprout ramen. It's surprisingly delicious and I can't wait for my next visit.

Shrimp bread, assorted skewers, tteokbokki and konjac with spicy miso tartar, salmon and scallop with green pepper, foie gras butter with mushrooms, chestnut-topped ham and cheese, white asparagus and strawberries, shrimp and edamame, blowfish milt with walnuts, pork balls, cheese omelette, pickled seaweed, bean sprout noodles, squid and bean sprouts.

On this day in February 2023, I visited a beloved restaurant in Honmachi, Osaka called "Jibunji." I have been a regular here for a long time and I always face a dilemma when I come here. The biggest factor that troubles me is deciding what to give up because you can choose your favorite items a la carte. There are too many things I want to eat, making it difficult for me to choose. My usual routine is to start with a must-have, the fluffy and delicious shrimp bun. Next, I select a few seasonal vegetables from the several options available. On this day, I chose the salad with leafy onions and whitebait, which complemented each other perfectly. I also struggled with the choice between two salads: black pork bacon and soft-boiled egg salad or shrimp and potato mayonnaise salad. Both are incredibly delicious, but the variety of vegetables in the salad is the highlight of its deliciousness. I recently started choosing my own skewers, and on this day, I chose salted Leedvour, shrimp with XO sauce, live octopus with sake-stealing sauce, mushrooms with foie gras butter, and chicken thigh with anchovy sauce. There were about four recommended fish dishes, but I couldn't resist the delicious Shirako, so I kept eating. I rarely find places where I can eat Chire Chire, so I always order it if it's available. This day, I also added tonpeiyaki because I had room in my stomach. You can choose from three types of tonpeiyaki, and I included all of them: yam, kimchi, and cheese. I also added Kaenomi steak, which was delicious. The main dish was a simple pork and egg okonomiyaki, which I really enjoyed. And my favorite dish, moyashi soba, which always makes me happy. This unique deliciousness is truly one of a kind! I was determined to eat until I was full this day, so I also ordered sobameshi. Although I have been limiting my meals lately and my stomach has shrunk a bit, this is one of the few places where I keep going for seconds. It was a great day, and the food was delicious! Thank you for the meal! The menu I had on this day included: - Shrimp bun - Leafy onion and whitebait - Potato and shrimp mayonnaise salad - Assorted skewers - Roasted Shirako with walnuts - Chire - Tonpeiyaki with yam, kimchi, and cheese - Awaji beef Kaenomi steak - Pork and egg okonomiyaki - Moyashi soba - Tsuruhashi kimchi and Awaji beef harami sobameshi #OsakaGourmet #HonmachiGourmet #HardToBookRestaurant #Jibunji #Teppanyaki

Finally had a gourmet meal with my senior colleague after a long time! It was really hard to get a reservation, but we finally made it to Jibun Jikan, a restaurant I've been wanting to go to. If possible, I want to go to this place once a month. The staff at the restaurant were really nice, and the teppanyaki dishes had a very elegant flavor. It was a restaurant that perfectly matched my taste.

I come about three times a year to this special place. The kind master and his wife's smiles, the dedication to bringing out the best in the ingredients, and the cozy atmosphere all combine to fill both my stomach and my heart. It's a delicious time just before the beginning of spring. Cheers with a refreshing glass of bubbly! The set of 5 assorted skewers includes octopus with sake lees sauce, tartar salmon, Kyoto-style wheat gluten, bacon-wrapped mountain yam and fresh yuba, each bursting with delicious flavors. Each dish represents a different culinary culture from around the world. Today's special menu item is flounder, cooked to perfection with a crispy surface and served with edamame. Despite being flounder, it has an incredibly moist and chewy texture. The volume is just right for trying a variety of dishes. The vegetable special is bamboo shoots, grilled on one side to bring out the juiciness and freshness. You can feel the vibrant energy of the new shoots with each bite, getting a taste of spring ahead of time. Another vegetable dish is the sautéed mountain yam and avocado, offering a perfect balance of umami and saltiness. I'm grateful to the master and all the vegetables. Before I know it, the glass of red wine is empty, so it's time for the next course - a rich and flavorful beef sirloin. The spleen cut is a rare and intensely flavorful part, more meaty and rich than liver. The surface is seared to perfection with salt and pepper, while the inside remains rare, making it the perfect companion to wine. The cost-effective and delicious meat is a real treat. The signature dishes keep coming - shrimp bread and Camembert baguette. The combination of shrimp paste, special mayo, and baguette is a match made in heaven. The Camembert is perfectly grilled, with a strawberry and shaved chestnut adding a delightful touch. The natural sweetness and saltiness blend beautifully. Finally, the sobameshi - cabbage, pork, and soba cut finely on the griddle with rice and special sauce, creating a fragrant and crispy dish. It's the perfect way to end the meal. I've learned that both of you love sweets, so next time I'll bring a delicious dessert as a thank you. Maybe in June? Wishing you happiness through good food. Bon appétit!

There is a counter and table seating available at this restaurant. I was invited by someone who had made a reservation. It seems that it is very difficult to make a reservation here as they are almost fully booked. The owners, a husband and wife, are very welcoming and their warmth is reflected in the food. The okonomiyaki and yakisoba, classic Osaka dishes, are delicious, but the other dishes are also really tasty. The okonomiyaki has a fluffy texture with a hint of egg. Each dish seems to be prepared with care. The moyashi soba and ebi pan are a must-try. Also, be sure to ask for the seafood of the day! It's nice that the owner cooks while engaging in friendly conversation.

I made a reservation and went at 6:00 PM! Here's what I ordered: Assorted skewers set for 5 people 1,500 yen, Toppogi and konjac with spicy miso tartar, Salmon and mushroom foie gras butter, Bacon-wrapped Japanese yam and fresh yuba, Scallop with green pepper, Lotus root and oyster, Shrimp and cod milt, Squid and flying fish roe, Abalone and pear sauté, Grilled mountain yam with pork, 770 yen, Bean sprout soba with pork, 940 yen, Pork and egg, 920 yen. It's a popular restaurant with difficult reservations, but if you're a okonomiyaki enthusiast, you must go! Michelin Guide Kyoto/Osaka 2023 Bib Gourmand, Michelin Guide Kyoto/Osaka 2022 Bib Gourmand, Michelin Guide Kyoto/Osaka 2021 Bib Gourmand, Michelin Guide Kyoto/Osaka 2020 Bib Gourmand, Michelin Guide Kyoto/Osaka 2019 Bib Gourmand, Michelin Guide Kyoto/Osaka 2018 Bib Gourmand, Tabelog TOP5000, Tabelog Award 2019 Bronze, Tabelog Award 2018 Bronze, Tabelog Award 2017 Bronze.