Osaka Shinsaibashi Washoku Sakanahide-san. Omakase course (8000 yen). It's been about a year since I last visited Hide-san's restaurant. Their reputation as the top izakaya in Japan is well-deserved, as it's quite difficult to get a reservation here. The spring-themed meal started with firefly squid and then moved on to a variety of shellfish dishes. The Taiyaki small fish and Taiyaki sea bream with sake lees were exceptional. The classic sea urchin tsukudani was consistently delicious. The abalone was cut into such large pieces - is that even allowed? The whale dish had various cuts that made for a flavorful soup. The meal ended with tongue steak, and the potato salad on the side was a standout. I love the texture of the soba grains. This visit was even more delicious than the last one.

Continuing from last month, I was able to visit my favorite restaurant "Washoku Sakana Hide" for the first half of the evening (starting at 6:00 PM). There were only two groups of customers at the 6-seat counter. Excited to see what they would serve us, my partner and I started with a draft beer toast! The "Hide" chef's special course began with: [Chef's Special Course] 〈Dishes〉 - White shrimp and small fish - Octopus eggs - Natural Kuwae from Nagasaki - Tsubugai (whelk) with liver - Clams from Kasumigaura, Ibaraki - Simmered scallops - Bonito - Seared scallops and sea bream with sake lees - Black snapper - Red snapper - Red snapper head - Sea urchin from Ehime - Homemade sea urchin tsukudani - Homemade mentaiko toast - Gunma Prefecture Joshu Wagyu harami (skirt steak) with potato salad - Wagyu beef kuppakimchi 〈Drinks〉 - Draft beer (Master's Dream) - Sake Tanaka Roku Go from Fukuoka - Sake Nichinichi from Kyoto - Sake Mimuro Sugi from Nara - Sake Oonakawa from Akita - Sake Hitoroki from Fukushima - Lemon chu-hi Once again, we enjoyed a variety of dishes with a focus on shellfish, including both classic and high-end ingredients that paired perfectly with the selection of drinks. The comparison between black and red snapper, the outstanding flavor and aroma of the sea urchin, and the delicious combination of Wagyu beef and potato salad were highlights. We ended the meal feeling completely satisfied and content after savoring the food and drinks. Thank you for the feast!

It was my first visit to Hide-san, a Japanese and Western liquor and dishes restaurant in Shinsaibashi, Osaka. They have a signboard on the Michelin street in Shinsaibashi, and it is a famous restaurant frequented by celebrities. The food was delicious, and they also selected drinks that matched the dishes very well. On this day, there were a lot of seafood dishes like sashimi and grilled fish, which went perfectly with the sake.

Hide-san loves this restaurant because the food and sake are both fantastic, but because he is a big eater, he always feels a bit unsatisfied. It's so delicious that he wants to eat more! This time, it was a special service price for the 24th anniversary. Even with adding the highest-grade red sea urchin from Yura, it was still under 10,000 yen. He drank too much and ended up completely drunk. Thank you for the wonderful meal.

We were fortunate enough to attend the 24th-anniversary limited meal event at "Washokusai Hide"! The special anniversary set menu was filled with delicious dishes like sea bream from Akashi, octopus, clams, scallops, and more. The atmosphere was festive and everyone seemed to be enjoying themselves. We left feeling happy and satisfied after indulging in the food and drinks. Congratulations to Hide for reaching this milestone, and we look forward to many more delicious meals in the future!

I was able to visit "Washokusai Hide," a restaurant located on the Michelin Street in Shinsaibashi, where it is difficult to make reservations, for the second month in a row. This time, there were 3 groups of customers at the 6-seat counter, with one group being first-time visitors. We started with a toast with a draft beer (Master's Dream) and then began the omakase course. The course included various dishes such as whitebait, octopus, clams with liver, turban shell, clams, simmered scallops, grilled turban shell with sea bream, blackthroat seaperch with liver, homemade mentaiko and sea urchin, foie gras, blackthroat seaperch head, beef and onion stew soup, and short-horned beef and potato salad. We also enjoyed a variety of drinks including draft beer, sake from different regions, and a Hibiki highball. The highlight of the meal was the delicious texture and flavor of the seafood dishes, especially the turban shell and blackthroat seaperch. We had a great time savoring the delicious food and drinks. Thank you for the wonderful meal!

This restaurant is located about an 8-minute walk from Nagahoribashi Station. It is a popular izakaya that is difficult to make reservations at, but I was able to join a private party hosted by a friend this time. The menu included dishes like child-carrying kombu tsubugai, tsubugai liver from Iwate, ishikagegai, live boiled clams, aburi-style horse mackerel sushi, isaki, aburi-style scallops, tai no sakadane, hirame, isobe-yaki rice, octopus, homemade uni tsukudani, mentaiko ankimo, tachiuo gohan, white asparagus with scrambled eggs, whale soup, and Naniwa black beef. As always, there was a wide variety of sake and dishes, making it a fantastic day drinking experience from noon. Everything was delicious, but the aburi-style ishikagegai and rice octopus were exceptional. The generous serving of Naniwa black beef at the end was also very satisfying. It's a fun and lively place to enjoy with close friends. I would love to visit again if given the chance.

In Osaka's Chuo Ward, at Shinsaibashi, Hideo offers a variety of Japanese and Western dishes and drinks. The crab season has passed, and now it's the delicious season for shellfish. Enjoy an impressive array of shellfish dishes at Hideo while sipping on some great drinks. When I was young, I didn't like shellfish that much, but as I grew up and started enjoying sushi and drinking alcohol, I started to like it more and more. I'm looking forward to discovering what other delicious ingredients are waiting for me. Gotta be careful not to drink too much though! 😄

This restaurant, Hidesan Minami, is a super famous and extremely difficult-to-reserve spot located in the gourmet alley of Minami. They serve dishes that bring out the deliciousness of carefully selected ingredients, along with a wide variety of rare and high-quality drinks, all at surprisingly reasonable prices. It is not only the best in Osaka, but also the top of the line in Japanese izakayas.

I visited the popular and hard-to-book restaurant "Washokusainahi" in Shinsaibashi for the second time this year. I was lucky to visit in February, April, May, and now in June. On this day, I enjoyed delicious dishes and drinks, including super sweet Hokkai shrimp, chewy tsubugai, and perfectly grilled scallops with sautéed sea bream. The highlight was the grilled striped horse mackerel with just the right amount of salt, the fatty richness around the bones was exceptional. The scrambled eggs with truffle sauce, whale song, and the finale of Wagyu beef, potato salad, and tamago kake gohan were all incredibly delicious. I had a fantastic time enjoying the food and drinks! Thank you for the meal!

I visit a famous restaurant in Minami every 2-3 months. The sashimi and appetizers are delicately prepared with a slightly rich seasoning that pairs well with sake. I love the sea urchin simmered in soy sauce and the scallop with sake lees on top, and I was very satisfied this time as well. I can't wait for my next visit in September.

Visited the highly sought-after restaurant "Washokusai Hide" on the Michelin Street in Shinsaibashi for the second time in May, following last month's visit in April. This time, three regular customers gathered at the 6-seat counter, ordered drinks, and toasted to start the evening. The omakase course for the day included dishes such as white shrimp, grilled squid, Osaka Bay red clams, simmered scallops, northern scallops, seared scallops with sake lees on sea bream, Hokkaido sea urchin, turban shell, abalone, KinKi shabu-shabu from Abashiri, Nagasaki whale tail meat, homemade sea urchin tsukudani, swordfish rice bowl, pancetta egg, Kumamoto Aso King potatoes, and more. The meal was paired with a variety of Japanese sake from Kyoto, Fukuoka, Nara, and Fukui. The focus was on shellfish, with standout flavors like the sweetness of white shrimp, the aroma of large red clams, the chewy texture and sweetness of northern scallops, and the familiar seared scallops. The meal was complemented by the rich flavors of oysters, the balanced fatty KinKi, and the melt-in-your-mouth swordfish rice bowl. The pancetta egg and Aso King potatoes were also highlights, with a perfect balance of sweetness and saltiness. The evening ended with a dish featuring Wagyu beef and potato salad, offering a satisfying texture and depth of flavor. Another enjoyable evening of delicious food and sake - thank you for the feast!

On this day in May 2023, I went to "Wayoshunomi Hide" in Shinsaibashi, Osaka, which is ranked 1st in the nationwide Izakaya ranking on Tabelog with a rating of 4.00. I was lucky to win the reservation battle and have been able to go every month (except for October). I enjoyed a high pace of Japanese sake on this day. The scallop and sea bream sake thieves are always my favorite. The Korean-style red clam was also amazing. I had the old classic menu item, pancetta, at Hide's place, and it was delicious as always! To finish off, I had a barley shochu highball. It was another fantastic day. Thank you for the wonderful meal. The menu items I had on this day were as follows: Toyama white shrimp, Japanese flying squid, simmered clams, simmered scallops, Hokkigai clam, seared scallop with sea bream sake thief, simmered oysters, conger eel, blackthroat seaperch, Kinmedai shabu-shabu with liver, red clam, himekyu, Korean-style, sea urchin tsukudani, Kinmedai collar grilled, Ezo pork pancetta, potato salad, Aso king shoulder loin, and a bit of meat below the shoulder loin.

I received an invitation to a fantastic seasoned izakaya in Osaka in May with a budget of 13,000 yen (equivalent to 6 servings for 5 people) and went there. Thank you as always for various things. I visited for lunch during Golden Week. Having lunch at Hide-san's on a day off feels luxurious. This time, it's the season for delicious shellfish. The first Torigai of the year was at Hide-san. Starting with sake and finishing with Morioh Kura. It was the best lunch. Tasmanian grain mustard Hokkaido hairy crab simmered in clams, scallops, torigai with clam shells, hokkigai with clam shells, himo hiragai, Ezo abalone, red clam, cucumber, Korean-style vinegar dish, swordfish, green asparagus eggs, black truffle Ritz, Naniwa black beef, Gunma Joushu Wagyu tongue stew, Ritz, Acecook wonton noodles. "Things that last long are always delicious," a funny Hide-san quote. I wonder if the wonton noodles will be served next time.

First, if asked for the definition of an izakaya, you might be like, huh? In that case, you ask Google sensei, and according to sensei, it is a drinking establishment that offers alcohol and accompanying dishes. The word "accompanying" might make you wonder, but basically, it means a Japanese-style bistro, I guess. Moving on, I visited Hidesan in Shinsaibashi, Osaka, which has been ranked 3rd in the izakaya category on Tabelog for a long time. The restaurant is known for serving carefully selected ingredients with minimal seasoning and outstanding cooking techniques, focusing on simple flavors. The highlight in April was a variety of shellfish, perfect for those who are into purine-rich foods. The menu included grilled firefly squid, small dried fish, natural scallops, clams, red clams, surf clams, razor clams, farmed scallops, Korean-style scallop strings, scallop roe and milt, sea urchin simmered in soy sauce, anglerfish liver, and swordfish rice! The dishes were simple but highlighted the quality of the ingredients with minimal seasoning and precise cooking. The quality of the ingredients was comparable to high-end sushi restaurants, making it a must-visit for foodies. The sake selection was also excellent, and the highball drink was served with top-notch Japanese whiskies. The atmosphere and clientele were upscale, with many media and entertainment industry personalities frequenting the place. Overall, it was a unique izakaya experience that may not fit the traditional definition but offers a high-quality dining experience at a reasonable price.

In Osaka's Chuo Ward, at Shoyoshi Hide, the top dish is definitely the grilled firefly squid, perfect for this season. We had a strong group for drinking this time, so we drank a lot of alcohol. The amount was just right for drinking while eating. I wish I could stop by every day for a light drink and meal, but that's not possible, so I'm looking forward to the next time I can go. They said the "crazy octopus" with shochu was delicious, so I wanted to try it, but I forgot. I'll make sure to try it next time if it's available.

I visited the nationally renowned izakaya "Washokusai Hide" located on the Michelin street in Shinsaibashi, where it is difficult to make reservations. This time, I enjoyed a variety of dishes focusing on shellfish in the second half of the course (starting at 8:30 PM). [Omakase Course] - Firefly squid - Bakagai with small mushrooms - Tsubugai with liver - Live tori-gai from Akō - Red clam from Osaka Bay - Boiled clams - Boiled scallops - Tori-gai lower body - Hokuyokai with meat and string - Grilled scallops with tai no sakana - Tairagai grilled on the beach - Homemade sea urchin tsukudani - Nagasukujira tail meat - Ankimo (monkfish liver) - Swordfish and egg rice - Whale's whisper soup - Gunma Prefecture Jōshū wagyu beef tongue, potato salad, bamboo shoots, and sansho pepper - Draft beer - Sake: Kokuryu from Fukui, Mimurosugi from Nara, Tanaka Rokugo from Fukuoka, Rishisen from Gifu, Matsunomori from Shiga, Jōshi Hito Kyūhei from Aichi, Hidamari from Miyagi, Tenyurin from Mie The texture and sweetness of the live tori-gai, the aroma of the red clam, the grilled scallops with tai no sakana, sea urchin tsukudani, tail meat, ankimo, and sake made for a delightful second half. The soup with whispers of the whale at the end had just the right amount of fat from the whale and a flavorful broth, making it incredibly delicious. Finally, the classic wagyu beef and potato salad paired perfectly with the beer. I thoroughly enjoyed the delicious food and sake, and I am already looking forward to my next visit in May!

In April 2023, the first post is about the restaurant "Wayosai Hideshi" in Shinsaibashi, Osaka, with a rating of 3.98 on Tabelog. In April, they are having a spring shellfish festival which includes red clam, clams, northern scallops, flat scallops, and scallops. The egg and rice bowl is especially delicious and I wish they would make it a regular menu item. The food was delicious as always. Thank you, Hideshi-san! The menu for the day included firefly squid, boiled clams, boiled scallops, red clams from Osaka Bay, northern scallops, flat scallops, scallops with sea bream, rolled flat scallops with seaweed, mackerel, sardines, homemade sea urchin tsukudani, halibut liver, ankimo, white fish roe and rice, whale and cabbage, boiled pig tongue and pig ear, and potato salad with wagyu beef tendon.

It is a well-known fact that this restaurant shines like a star on the dirty (sorry) Michelin Street. I think this kind of restaurant represents Osaka. Everything is delicate, with carefully selected ingredients, meticulous cooking, rare sake, and sake vessels... And it's reasonably priced. It's the best.

On this day in March 2023, I was able to visit Hidemaru in Shinsaibashi, Osaka, which has a rating of 3.97 on Tabelog. I went alone for lunch, but I was grateful to be able to visit without worrying about that. This season is one of my favorite times to enjoy Hidemaru's food. I love the abundance of shellfish, in addition to the firefly squid, which pairs perfectly with sake. The shellfish course at Hidemaru includes flat clams, red clams, and scallops, which always leaves me wanting just one more piece. I can't help but imagine what I'll eat next time I visit. The whale was delicious, but I particularly enjoyed the steamed pork with Chanja. The food was delicious as always, and I ended up feeling pleasantly tipsy. Thank you for the wonderful meal. On this day, I had the following menu items: Beer x2, Sake x5, Barley water x1, Firefly squid, White sweetfish, Natural striped jack, Steamed clams, Steamed scallops, Red clams from Osaka Bay, Sake-stealing scallops and sea bream, Grilled flat clams, Mackerel, Seared mackerel, Hairtail, Sea urchin simmered in soy sauce, Monkfish liver, Nagasukujira whale tail meat, Roast beef, Fugu shirako with dashi soy sauce, Shirako dashi soy sauce rice bowl, Steamed pork with skin topped with Chanja, Potato salad, Wagyu beef comekami.

Ranked first in the national Izakaya rankings on Tabelog. Reservations are only available for OMAKASE. Reservations for the next month can be made on the 1st of each month at 10:00, but they fill up in an instant, making it a very difficult restaurant to book. The course dishes are on par with Japanese restaurants, and you can enjoy appetizers that you wouldn't normally find at a regular Izakaya. There are also many valuable drinks available, and if you prioritize cost performance, no one can complain that it is the best.