Osaka, Nishi-Temma Street in early winter. We welcomed the start of winter. "The beginning of camellia blossoms." Starting from chawanmushi. A dish steamed with clam broth, with chestnuts instead of gingko nuts, creating a delicious harmony with the clam broth. The sweet shrimp marinated in white soy sauce and senmai kabura. The sweet shrimp from Kasumi is large and firm, enhanced by marinating in white soy sauce. The soup is made with sea bream and shimeji mushrooms in a broth made from sea bream. The fat from the sea bream melts into the broth, creating a rich flavor. Fresh green onions add a refreshing touch. Nigiri sushi with tuna and red sea bream, and sashimi with sea bream and squid. We had sake on this day, and indeed, sake is perfect for kaiseki cuisine. All the fish, condiments, and rice are meant to be enjoyed with sake. The hassun course included seasonal barracuda stick sushi. The persimmon namasu is also incredibly delicious. Pacific saury, mukago, and cod milt. Without my wife's guidance, I could easily drink three cups of sake with just this course. Grilled Spanish mackerel on cedar plank. Grilled matsutake mushrooms. A rustic cooking method. In Japanese cuisine, creating a smoky aroma is sometimes important. The timing of serving the dish to the guest is also a crucial element of the presentation. It's not about adding a smell to the fish, but rather about delighting the guest's senses. I love this. The incense-like aroma in the restaurant is also an important point, in my opinion. The rice served today was chestnut rice. Chestnuts harvested in early autumn are stored for over a month to enhance their sweetness before being served around the time of the start of winter. It is indeed sweet and moist. The aroma that lingers in the nose is incredibly pleasant. This time, the dishes were focused on creating aromas, such as using citrus flavors, seasonal vegetables like green onions and mitsuba as accents, and the elaborate presentation of the grilled Spanish mackerel. The menu was designed to target not only the taste buds but also other senses intensively, and it was truly surprising. During a conversation with the owner, there was a discussion about bamboo shoots. They mentioned how they had early-harvested bamboo shoots in winter from Iseshin and how their daughter, when asked at school what comes to mind when thinking of winter, answered "bamboo shoots." While bamboo shoots are typically in season in spring, the winter bamboo shoots from Iseshin are truly exceptional. I decided in my heart to come back and enjoy bamboo shoots at Iseshin. That night, there was a celestial show of a total lunar eclipse and a planet eclipse in the clear night sky of early winter. It was a day when good omens appeared. That's all.

This year, I was most impressed! The dishes were amazing for a course under 10,000 yen! Not only were they delicious, but the service and the Japanese sake from the beginning to the end were enjoyable! I'm looking forward to dinner as well, but I recommend the lunch with great cost performance!笑

When visiting the art museum, I always stop by Iseshin for lunch. The menu included abalone and grilled eggplant, giant grapes and pears with cream cheese, matsutake mushroom and conger eel soup, sashimi including sweet shrimp, sea urchin, aged squid, and bonito, an assortment of dishes including tender simmered octopus and sea urchin and abalone spring rolls, and main dish of autumn salmon with rice and soup. The lunch is always great value for money and I visit regularly, but this time I was particularly excited because the ingredients were to my liking. Especially the delicious abalone and grilled eggplant. Even though it's just a lunch, the ingredients are luxurious and the satisfaction level is very high. I always look forward to making a reservation every time I come to Kansai. I can't wait to go again next time! (ᵔᴥᵔ)

I was curious about this restaurant and had trouble getting a reservation, but I managed to book one a week in advance. We had a lunch reservation on a weekday at 11:30, and when we arrived, we were seated in a spacious private room in the basement. The meal lasted about 2 hours, and I enjoyed the relaxed atmosphere. The food was traditional but with a playful twist, which I appreciated. The quality of the ingredients and the service were excellent. The bill came out to 9860 yen for two people, and my friend enjoyed two glasses of draft beer at 900 yen each. Overall, it was a great dining experience, and I would definitely visit again.

This restaurant is located about a 5-minute walk from Kitashinchi Station. I had been curious about it for a while and finally had the chance to visit. Mr. Sekine graduated from a cooking school and trained at a traditional Japanese restaurant for 11 years before opening this restaurant in 2013. I visited with a friend I hadn't seen in a long time. The omakase course was priced at 18,150 yen and included dishes like turnip, chrysanthemum greens, grilled eggplant, hairy crab, Shine Muscat grapes, Pione grapes, pear, cream cheese and tofu white tilefish, steamed matsutake mushrooms, bonito, squid, sea urchin, nori, sweet shrimp, abalone, oyster jelly, kamasu sushi, mushroom ohitashi, edible ground cherry, thick omelet, nori and scallop abalone spring roll, tender octopus, smoked eel, ayu with camphor leaves, fatty beef cutlet, matsutake mushroom fry, salmon belly and salmon roe rice, melon steamed bun. The course was more generous than I expected. Each dish was a classic Japanese cuisine and delicious. Just when I thought it was the season for white tilefish, it was time for ayu. It was a bit confusing in terms of seasonality, but it was great to be able to try a variety of dishes. After the fatty tuna, we had a fried dish followed by a heavy rice dish, but it was all delicious. This restaurant offers authentic Japanese cuisine, and I would love to visit again if I have the chance.

I wanted to study Japanese cuisine after a long time, so I consulted with my friend and we ended up at a restaurant called Kore Shin in Osaka. We entered a private room with seasonal flowers and a scroll, creating a nice atmosphere. I love this kind of space. I want to have a tokonoma (alcove) with seasonal flowers and a scroll in my own home someday. The first dish, a corn soup called "Kowajiru," was a new experience for me. It is made by soaking soybeans in water, grinding them into a paste called "ko," and adding miso to create the soup. I want to try making it at home sometime. It was incredibly sweet and delicious. The appetizer consisted of egg tofu, hairy crab, yuba, ameera, okra, and vinegar jelly, and it was visually stunning and delicious, perfect for summer. Next, I had a dish with conger eel and matsutake mushrooms, which I had been hoping for. The aroma was amazing, and I felt happy to have eel and matsutake together in a dish. The sake from Shiga called "Nanahon Yari" was a straightforward yet fruity and elegant drink. The sashimi course included aged swordtip squid, sweet shrimp with white soy sauce, red snapper, striped jack, and sea urchin, all of which were delicious. The sake from Miyagi called "Hidamari" was a clean and beautiful sake that paired well with the sashimi. The grilled dish of bonito with miso sauce was outstanding, and the addition of fresh gingko nuts made it even more enjoyable. The sake from Shimane called "Amanomurakumo" was a rich and flavorful choice. The torotaku (fatty tuna) dish was pure happiness, especially when paired with the sake. The eel dish with tofu in a sukiyaki-style sauce was a luxurious treat that I couldn't get enough of. The sake from Aichi called "Gikyou" had a strong and solid flavor that complemented the dish well. The meal ended with a hot soup of rice and eel, which left me feeling satisfied and ready for the next day. The dessert included delicious white peaches from Kawachinagano, Shine Muscat grapes, and Kyoho grapes. We finished the meal with kudzu starch jelly and thin green tea. The conversation and the atmosphere were great, and it was a wonderful dining experience. I look forward to visiting again in the fall. Thank you for the feast. #OsakaGourmet #OsakaRestaurant #OsakaJapaneseCuisine #KoreShin #KoreShinKaiseki

We went out as usual, just the two of us. I've been cutting back on my alcohol intake lately, but I can't resist a beer. The first course was corn potage, and it was surprisingly sweet and delicious. Next, we had egg tofu in a lotus leaf bowl with hairy crab and fruit tomato jelly. My favorite dish of the season, anglerfish and matsutake mushroom soup, was exquisite. The anglerfish was tender and flavorful, complemented perfectly by the aroma of matsutake. The sashimi course included sea bream, squid, striped jack, and sweet shrimp. The squid was aged and tender, a real treat. The appetizer platter featured oysters, mozuku seaweed, simmered octopus, and spring rolls with sea urchin and abalone. The grilled dish was grilled cutlassfish with miso, followed by negitoro rolls, meat and eel rolls, and finally, turtle soup. For dessert, we had kudzu jelly and finished with green tea. Once again, the meal was delicious.

We made a reservation as usual and visited the restaurant with two people. We started with beer. The first dish was steamed abalone with fruit tomato and jelly. Next, we had steamed conger eel from Awaji Nunoshima, which was incredibly delicious. The eel was perfectly deboned and cooked. Then, we were served a soup with matsutake mushrooms, white sea bream, and winter melon. We enjoyed the aroma of the matsutake while savoring the deliciousness of the sea bream. The sashimi included horse mackerel, sea bream, squid, and sweet shrimp. Following that, we had an assortment of dishes including oysters, purslane, tamagoyaki, mozuku seaweed, and octopus. Then came the grilled sweetfish, which had grown quite large. This was followed by fatty tuna sushi rolls and roasted Wagyu beef for the main course. The meal concluded with eel rice, which was also exceptionally delicious. Finally, we were served dessert and kuzu-cut jelly with green tea. We enjoyed the meal very much.

We were able to relax because it was a private room even with two people. The dishes were all beautiful and visually soothing. They were made with seasonal ingredients and were very delicious. The broth, in particular, was truly delicious. The staff served the dishes at the right timing and saw us off when we left, saying thank you for the meal. I would like to try their lunch next time.

Here is a review of the restaurant Iseshin, located 12 minutes' walk from Umeda. Finally managed to make a reservation after a 2-month wait. The omakase lunch I had was priced at 9700 yen. The meal started with an appetizer of abalone, tomato, asparagus, and yuba in ponzu jelly, which highlighted the freshness of the vegetables. The bonito (from Wakayama) straw-grilled with salt had a strong aroma and was delicious. The dish of young shoots and new leaves was flavorful and unique. The Hokkaido sea urchin, aged swordtip squid, Tai from Akashi, toro maki, and nodoguro were all excellent. The fresh oysters were a standout. The fried ayu with its fin standing up was skillfully done. The cherry shrimp and eggplant were crispy and tasty. The ginger rice was a first for me and was delicious. The red miso soup and pickles that came with it were also great. The purple sweet potato and iris were a delightful treat. The matcha served at the end was a bit light but still enjoyable. The meal was accompanied by a variety of teas. Overall, the food was delicious, and I would love to visit again for dinner to try more dishes.

We visited the restaurant as usual, just the two of us. We started with beer, of course. The appetizer consisted of steamed abalone, yuba, asparagus, and fruit tomatoes with vinegar jelly. It was delicious as always. Next, we had salted bonito tataki, which was particularly tasty with a good amount of fat for this time of year. The soup contained wakame seaweed and flounder, and the richness of the flounder stood out with the broth. Then came the sashimi, which included shark heart. It was my first time trying it, and although the sesame oil masked any smell, it wasn't particularly special in taste. The following course was a variety of dishes including a platter of eight delicacies with items like wood sorrel dressing, shrimp cheese, fried inch beans, oysters, mozuku seaweed, young ayu tempura, tai fish roe, and more. This was followed by grilled golden eye snapper and toro hand-rolled sushi, and finally, we had cherry shrimp tempura and simmered eggplant. The meal ended with ginger rice and roast wagyu beef. For dessert, we enjoyed a fruit jelly medley and homemade Japanese sweets with green tea.

I made a reservation over the phone in advance and informed them that I am pregnant and avoiding alcohol and caffeine. The course meal was around 9600 yen. The dessert was sakuramochi, which I had been craving for. I asked if I could buy some to take home, but they had only made enough for the number of guests, so it wasn't possible. The cooked rice was seasoned with dried shrimp from Suruga Bay and yukari in a lovely Shigaraki ware pot, and it was delicious. I couldn't finish it all, so they kindly packed the leftovers for me. The only downside was that there was no alternative to matcha for the tea, as I was avoiding caffeine, but my friends who were not avoiding it enjoyed it. Perhaps due to the location near the courthouse, there are probably not many pregnant customers.

The atmosphere and interior of the restaurant were enjoyable, creating a relaxing and traditional Japanese space. The customer service was lovely from the beginning to the end. The staff's warm welcome and farewell made me happy! The dishes allowed me to fully experience the taste of spring - they were delicious and gentle, engaging all my senses. I was excited with each dish! I definitely want to go back again!

We visited the restaurant as usual with two people. We started with beer as always. First, we were served cherry blossom tea, which had a faint cherry blossom scent. The appetizer was steamed abalone with 10 types of spring vegetables and jelly, a truly spring-like dish. The soup contained clam shinjo shaped like a rhombus, rape blossoms, and fuki. It had a delicious clam broth flavor. The sashimi included sea bream, blackthroat seaperch, squid, and tuna. Next, we had fatty tuna sushi rolls, which were also delicious. The lights in the room were dimmed, and a dish called "hassun" was served. Lanterns were lit, creating a mysterious atmosphere. It included dishes like seasoned tree buds, dried persimmon butter, and seaweed, perfect for accompanying alcohol. This was followed by simmered cherry salmon, sautéed Ota beef, and then a hina-matsuri-style chirashi sushi. Finally, we had dessert, traditional Japanese sweets, and green tea.

It is a well-known Japanese restaurant that has been awarded one Michelin star and has been selected as one of the top 100 restaurants on Tabelog for 6 consecutive years. I was invited to a private counter dining experience, where I enjoyed a special menu featuring dishes like sesame tofu with white miso for Setsubun, turnip-wrapped shirako, yellowtail soup, assorted sashimi, abalone and sea urchin steamed dish, mackerel sushi, Saga beef roast and eel, and clay pot rice with icefish. Everything was delicious, but my favorites were the yellowtail soup, turnip-wrapped shirako, and clay pot rice. I loved the clay pot rice so much that I had multiple servings with extra karasumi and even had some sea urchin added as a bonus on my third serving. The dessert of fruit-filled jelly was also superb.

Address: Nishitenma Daichi Lawyer Building B1F, 2-9-3 Nishitenma, Kita-ku, Osaka City, Osaka Prefecture Phone: 06-6364-0118 Budget: ¥20,000-¥29,999 for dinner Tabelog score: 4.16 Nagata Family score: 3.9 Taste: 3.8 Portion size: 4.0 Service: 3.9 Atmosphere: 4.0 Cost performance: 3.8 We enjoyed our meal in a private room. The dishes were made with plenty of seasonal ingredients that allowed us to feel the spring vibes. It was a delightful dining experience for both the heart and body. Thank you for the feast. #KoreShin #Japanese cuisine #Osaka #Tabelog #Osaka Gourmet #Osaka Japanese cuisine #Oebashi #Oebashi Gourmet #Japanese cuisine #Appetizer #Gourmet #Want to connect with gourmet lovers #Want to connect with gourmet lovers #Gourmet Instagram #Gourmet Girls #Osaka Gourmet #japanesefood #japan #japanfood #food #washoku #japanese #Osaka #Nagata-san's dining log

We visited as usual with two people. This month's dishes were suitable for the beginning of spring. The appetizer was grilled tofu and it was exceptionally delicious. The broth was outstanding. The next dish, whitefish wrapped in turnip, was exquisite. The soup of the month was made with yellowtail. The sashimi included tuna, squid, blowfish, and blackthroat seaperch. The dish for Setsubun season was served. Next was steamed abalone and sea urchin. The aroma of kelp was delightful. The blowfish's whitefish was served, with an indescribable deliciousness. Finally, there was roasted eel and Saga beef. The meal ended with ice fish mixed rice. For dessert, there was mango and handmade Japanese sweets. We thoroughly enjoyed this month's dishes.

The dishes in the course are visually beautiful and all taste incredibly delicious. They offer a wide variety of rare Japanese sake options, served in vintage Baccarat glasses. This is an outstanding Japanese restaurant with no room for criticism. It seems perfect for business dinners.

We visited as usual with two people. We started with Heartland beer. After that, we had various types of Japanese sake. The first dish was steamed abalone in a yuzu pot, which was delicious. The soup had gold leaf in it, perfect for the New Year. The sashimi started with tessa, wrapped in green onions. Next was medium fatty tuna, sea bream, and squid. The tuna was exceptionally delicious. Next was the hassun, which included roe, salmon roe, shrimp cheese, and mackerel sushi roll. It paired perfectly with the Japanese sake. Then we had Kobe beef and silver cod, as well as sea urchin mochi. The lightly grilled mochi with homemade sea urchin was a great combination. Lastly, there was taro, shirako, and crab sauce. This was also exquisite. The meal ended with scallop rice. For dessert, we had strawberry jelly and traditional Japanese sweets. Afterwards, we were served green tea.

First Course: Abalone, Wakame, and Bamboo Shoots in a Yuzu Peel Bowl with a Delicate Jellied Sauce Second Course: Elegant and Mildly Flavored Clear Soup with Prawn Dumplings, Mochi, Daikon Radish, Sweet Potatoes, Burdock Root, and Oinari Third Course: Tessa (Thinly Sliced Bonito) Appetizer Fourth Course: Assorted Sushi including Tuna, Sea Bream, and Yellowtail with Kaga Miso Marinade Fifth Course: Eight-Dish Assortment including Salmon Roe, Eel Sushi, Monkfish Liver, Black Soybeans, Edamame, Shrimp, Dried Persimmon, and Raisin Butter Sixth Course: Cod Milt and Taro in a Crab Sauce Seventh Course: Rice with Scallop, Pickles, and Red Miso Soup Dessert: Strawberry Jelly with Matcha, Japanese Sweets

I had the best kaiseki cuisine at "Kore Shin" in Osaka. I sat at the counter seat and was mesmerized by the skillful knife work of the chef. The menu changes depending on the season. The dishes may look expensive in the photos, but compared to eating in Tokyo, it's about one-third of the price. I really think it's a great cost performance restaurant. I definitely want to visit again.