Today's dinner in Osaka was at a restaurant where Chef Miyamoto, who honed his skills at Honkotsuki, serves an omakase course. The restaurant has earned two Michelin stars and Chef Miyamoto has been independent for over 10 years now. He adds his own unique touch to the decorations, seasoning, and content of the dishes, drawing inspiration from Honkotsuki's style. This visit coincided with Valentine's Day, and the final dessert was a white chocolate pudding with a Western twist. Despite appearing somewhat intimidating, Chef Miyamoto is actually very friendly and funny. As it is an independent restaurant, photos are not allowed. The omakase course cost 26,500 yen and included dishes such as spinach ohitashi, sardine vinegar, French white asparagus, fried leeks, rice grilled blowfish milt, and more. The meal concluded with a white chocolate pudding for dessert.

Due to photography restrictions, I can only show the sign. Mr. Miyamoto creates wonderful Japanese dishes. This time, I particularly enjoyed the eel and burdock dish. Mr. Miyamoto is a very interesting person to talk to. I would love to visit the udon restaurant, Yomogi, where the landlady stands.

Michelin Guide Kyoto Osaka 2023 Two-star listing Michelin Guide Kyoto Osaka 2022 Two-star listing Michelin Guide Kyoto Osaka 2021 Two-star listing Michelin Guide Kyoto Osaka 2020 Two-star listing Michelin Guide Kyoto Osaka 2019 Two-star listing Michelin Guide Kyoto Osaka 2018 Two-star listing Michelin Guide Kyoto Osaka 2017 Two-star listing Michelin Guide Kyoto Osaka 2016 Two-star listing Michelin Guide Kansai 2015 Two-star listing Michelin Guide Kansai 2014 Two-star listing May 28, 2023 (Sun) Dishes received at Itadaki Ryori Torauo (Awaji) Sake-steamed conger eel (Awaji) with steamed rice and vinegared rice Broad bean and abalone soup Grilled horse mackerel with new onion Young sweetfish and snow peas Conger eel and white asparagus Flounder and swordtip squid Sea urchin (Oma) and hairy crab with broad bean and sansho pepper rice Miso soup Panna cotta Lydean beer Alt (Yahiko) bottle beer Yamagata Masamune Natsu no Junmai Day session Fireworks label Ishizuchi Junmai Ginjo Green label

All the dishes were delicious. Besides ourselves, everyone else today was foreign, and the chef was very excited, haha. Michelin Guide Kyoto Osaka 2023 Two Stars Michelin Guide Kyoto Osaka 2022 Two Stars Michelin Guide Kyoto Osaka 2021 Two Stars Michelin Guide Kyoto Osaka 2020 Two Stars Michelin Guide Kyoto Osaka 2019 Two Stars Michelin Guide Kyoto Osaka 2018 Two Stars Michelin Guide Kyoto Osaka 2017 Two Stars Michelin Guide Kyoto Osaka 2016 Two Stars Michelin Guide Kansai 2015 Two Stars Michelin Guide Kansai 2014 Two Stars the tabelog award 2023 Bronze the tabelog award 2022 Bronze the tabelog award 2021 Bronze the tabelog award 2020 Bronze the tabelog award 2019 Silver the tabelog award 2018 Bronze the tabelog award 2017 Bronze Tabelog Japanese Cuisine WEST Top 100 2023 Tabelog Japanese Cuisine WEST Top 100 2021 The dishes we enjoyed were: - Tiger fish (Awaji) - Sake-steamed conger eel (Awaji) - Steamed rice with vinegar and broad beans - Abalone and asparagus - Grilled horse mackerel with frost - New onion and young sweetfish - Conger eel and white asparagus - Amaebi (sweet shrimp) - Swordtip squid and sea urchin (Oma) - Hairy crab and seri - Rice with assorted fish and sansho pepper - Miso soup - Panna cotta - Leiden Beer Alto (Yakimayama) - Bottle beer Yamagata Masamune Natsu no Junmai - Daytime fireworks label - Ishizuchi Junmai Ginjo - Green label

First visit. I was looking forward to trying the dishes at the restaurant run by a chef who earned two Michelin stars and is from Honkawara. The interior of the restaurant had about 8 counter seats. I started with a beer, then opted for a sake course. The menu for the day included: - Appetizer: Seaweed with burdock, Chinese yam and firefly squid, spring rolls with shiso and carrot - Tofu skin with rice cake sauce and Amakusa sea urchin - Soup: Clam shinjo made with scallops, seasoned with seaweed - Vinegared dish: Rape blossoms, peony shrimp, ark shell, seaweed - Grilled dish: Cherry salmon, steamed and grilled Chinese yam with butterbur paste, fava beans - Sashimi: Halfbeak and sea bream - Simmered dish: Bamboo shoots and beef, butterbur, rape blossoms, white asparagus, clam dashi rice, steamed fish with large leaves - White rice, clam miso soup, marinated striped jack, pickles, seaweed - Dessert: Blood orange and strawberries. Everything was delicious. I used to not like butterbur and its shoots, but I found them delicious this time. The dishes were tasty, and the chef's down-to-earth demeanor and enjoyable conversation made for a wonderful time. Unfortunately, I couldn't take photos of the food, so I only have a picture of the exterior of the restaurant. I will remember the delicious food, and I had a great time. Thank you for the meal. I will visit again.

I visited Miyamoto-san at West Hyakumeiten, a Japanese restaurant in Minamimorimachi, Osaka, for a solo reservation on a Sunday. Although photography was not allowed, it was understandable given the exquisite dishes and beautiful tableware on display. The restaurant is known for its impressive collection of tableware, some of which are sourced from France. In addition to a wide selection of sake, they also offer a variety of wines, which was a pleasant surprise. The hostess specializes in sake, while the chef is knowledgeable about wines. The restaurant was filled with regular customers on the day of my visit, and I had the opportunity to engage in delightful conversations about delicious food. It was a wonderful evening, and I left feeling truly satisfied. Thank you for the amazing experience.

Cooking photography is prohibited! *Exterior, interior, #dishes, and alcohol are okay. Michelin two-star and originally from Honkotsugetsu. This is something you can't ignore. Omakase course 20,000 yen + tax. Kuma's Yunoshima daikon and butterbur cooked dish are seasoned gently, with a light flavor but a rich taste that lingers from the first bite. The sweetness of daikon, the slight crispiness of fried butterbur, the gentle bitterness, and the crunchy texture of the vegetables are all excellent. The yuzu miso is also gentle. Vinegar rice with blowfish milt charcoal-grilled is amazing. The creamy blowfish milt, the aroma of charcoal grilling, and the soft seaweed sauce with green onions as an accent are incredible. The vinegar rice has a subtle sweetness and acidity, which is also great. The grilled kue with sake steaming and charcoal grilling has a firm and thick flesh, and the sprouts and plum meat add complexity. The cabbage is soaked in a delicious broth, making it divine. The Awaji Island flounder sashimi with three-leaf kelp is tender and moist, with a smooth liver steamed in sake adding a subtle fragrance. I also loved the sesame flavor, the texture of the three-leaf kelp, and the mild and rounded ponzu vinegar. The Nagasaki Goto Islands amberjack sashimi with grilled skin is delightful. The pink turnip pickles have a sweet vinegar taste, and the dish is layered with a mild flavor, a moist texture, a slightly crispy skin, and a light fat content that melts in the mouth. The charcoal-grilled Kishu duck with rapeseed blossoms has a wonderfully moist and delicious taste. The sauce, similar to a Japanese-style Genovese, and the rapeseed blossoms with a gentle dashi flavor make it incredibly easy to eat. The Lake Biwa hongoroko with mountain pepper sauce has three small fish that look like shishamo, but they have a crispy texture from being fried once, a firm flesh, and a delightful taste. The sweet eel sauce with the scent of wood buds and mountain pepper is exquisite. The steamed white sea bream and lotus root are visually stunning, with a fragrant broth. The white sea bream, my favorite fish, is seasoned perfectly. The lotus root dumpling is smooth but has a slight graininess, which is great. The rapeseed blossoms are gentle, and the thickened broth is irresistible. The ark shell with spinach and simmered gelatin has finely chopped knife work and a tender texture with the distinct flavor of the shellfish. I also loved the gentle sweet and sour ponzu jelly. The simmered gelatin is smooth and melts in the mouth, with a light body and umami. The spinach has a well-seasoned taste and was delicious. The burdock and conger eel clay pot rice was gentle, but the rice was quite rich and flavorful. The wood bud and mountain pepper flavors, along with the burdock aroma, were delicious. The only thing I would say, if I had to be picky, is that the rice was a bit soft and mushy, which may not suit everyone's taste. The red miso with tofu was smooth and tasty, slightly sweet and comforting. The pickles had a good acidity level, which I enjoyed. The pudding with strawberries was reminiscent of a classic, hearty pudding, with a comforting feel. The caramel on top was delicious.

This is a restaurant that makes you want to visit season by season. Each dish is delicate and meticulous, showcasing a high level of culinary skill. The hostess provides a sense of style by pairing Japanese sake or wine with the dishes. The Kabura soup bowl, in particular, is a simple dish made by cooking and grilling Kabura, then topping it with plum meat. The cooking method and dashi broth are outstanding, making it an exceptional dish that doesn't seem like just Kabura. I was also surprised by the creative dishes like pasta and fry that don't fit into a specific category. I even got to try a sample of udon and was given enough for the next day's meal. The homemade chestnut ice cream was also offered as a bonus, and the service was exceptional. For those who often enjoy traditional Japanese cuisine, the unconventional dishes and service may feel unfamiliar. However, for those who can enjoy any situation without being bound by preconceptions, it is possible to have a great time with the chef, hostess, staff, and other customers. Please note that photography of the dishes is not allowed.

Visited on 10/16 for dinner. Ordered the Chef's course, a bottle of Raiden beer, and sake. Today, I watched the North Shinetsu Tournament online all day. I wanted to go somewhere at night, so I checked Pocket Concierge and made a reservation for 18:00. There were 8 seats at the counter, and there were 5 people today. The course menu for today was as follows: - Deep-fried turnip with fresh shichimi pepper - Pacific saury with mozuku seaweed in vinegar - Autumn salmon with fresh salmon roe and steamed rice - Conger eel with taro manju and soup - Seared skipjack tuna from Kesennuma and sea bream from Akashi - Grilled barracuda from Yaizu with ginkgo nuts and bracken fern - Grilled eggplant with sweet shrimp - White miso salad (missed the ingredients) - Sweet sea bream with tofu, lotus root, and shimasasage from Gifu - Tempura bowl with assorted toppings - Chestnut sweet potato and simmered chestnuts (chestnuts from Mie, are winners from Gunma?) The only dishes I found delicious were the skipjack tuna, sweet sea bream, and tempura bowl. This was my first time at this restaurant, and overall, the flavors were strong and salty. I might have had too high expectations. I'm quite thirsty now. The whole experience lasted just under 2 hours. Thank you for the meal.

Located about a 2-minute walk from JR Tozai Line Temmangu Station, on the first floor of a condominium, is "Oryori Miyamoto" run by chef Daisuke Miyamoto, who trained under Honkotsuki for 8 years. The restaurant was established in 2012 and operates with the chef's wife and one female staff member. Despite being on the first floor of a building, the exterior has a dignified appearance. The interior features a counter made of chestnut wood and a sunken hearth with 8 seats, creating a calm and sophisticated atmosphere. We ordered the omakase course (including tax, priced at 21,700 yen) and after adding the cost of drinks, a 10% service charge, and consumption tax, the total bill was rounded down to 24,200 yen. The menu included innovative dishes such as charcoal-grilled ayu stew, presenting a unique twist on traditional Osaka cuisine. The dishes were more about adding flavors rather than subtracting, showcasing the chef's expertise in Japanese cuisine. Due to the restaurant's connection to Honkotsuki, photography of the dishes was not allowed, hence the descriptions provided. Overall, it was a delightful dining experience.

The restaurant's food photos are a spoiler, so I can't share them. The chef doesn't compromise on any dish, so you can feel at ease with the stable and reliable dishes. The staff meals are also delicious, so if you're lucky, be sure to request one. The pasta was also authentically delicious. It's a restaurant you'll want to visit again!

I requested a sake selection from Hakkaisan Brewery and was pleasantly surprised with the summer limited edition Junmai Ginjo "HITOMEBORE" with a cute heart label. I left it up to the chef and enjoyed a meal with a slight buzz. The course menu featured seasonal ingredients and I was very satisfied. Personally, I found the fresh horse mackerel sashimi and grilled ayu fish to be delicious. The Kamo eggplant, eel, and winter melon dishes also highlighted the natural flavors of the ingredients. I ended the meal with rice topped with whitebait and shishito peppers sautéed in sesame oil, which had a perfect balance of spiciness and umami. I even tried to recreate it at home! Lastly, the soft texture of the bracken starch and tea was a comforting way to end the meal. Despite dining alone, I felt well taken care of and enjoyed the experience. I look forward to returning with the changing seasons. I heard that you had a tough time during the COVID-19 pandemic. Please take care of yourself.

The restaurant has a heavy gate and a dignified atmosphere, but the photos are not up-to-date. It is not a tough shop these days. The dishes and tableware are beautifully colorful. The fluffy conger eel and crunchy onion seem to speak to the ingredients. I never thought about it before, but I could understand the tradition of Japanese cuisine. Thank you for the feast.

Tonight, I visited a local Japanese restaurant recommended by the owner. I had been wanting to go here for a while. I had completed the Shikoku Pilgrimage of the 88 Temples ahead of schedule during the Golden Week holidays, so I decided to cross the sea and spend some time in the Kansai region. However, being in the midst of the Golden Week holidays, I was prepared to be turned down when I called for a reservation. To my surprise, they miraculously had a seat available at 6:00 PM. The restaurant only had 8 seats, so perhaps an odd number of customers had shown up. The privilege of dining alone! I started with beer and let them choose the cold sake for me. Photography was not allowed, so I cannot provide pictures of the dishes. - First Dish: Fried ocellate spot fish (Okoze), assorted small dishes with ponzu sauce - White asparagus tempura, ark shell, jellyfish with vinegar sauce - Awaji Island conger eel soup with white bamboo shoots and bracken - Sashimi of Awaji Island bigfin reef squid and sea bream - Grilled sweetfish with wood sorrel vinegar - Rice topped with conger eel, sea urchin from Amakusa, fiddlehead fern sauce, fried burdock root - Pickled conger eel, red bell pepper, fried eggplant from Kumamoto - Grilled bigfin reef squid legs marinated in fish sauce - Marinated bigfin reef squid fins with sake lees - Duck hot pot with duck breast, duck meatballs, watercress, and sansho pepper - Organic rice from the owner's hometown in Kurume, Fukuoka, served in a clay pot - Miso soup - Dessert: Kumamoto Dekopon jelly and watermelon Despite it being May, I enjoyed dishes like grilled sweetfish, conger eel, and watermelon, which anticipated the upcoming season. The restaurant only had a counter, and the dishes were brought from the kitchen. The head chef was mostly in the back, but the hospitality of the owner's wife and apprentices was wonderful, making it a delightful evening. Thank you for the delicious meal!

Due to the prohibition of taking photos inside the store, this is the only information available. Sparkling tea, spring rolls with Matsuba crab, pickles, clams, butterbur, fava beans, bamboo shoots, kelp, white fish, horsehair crab, liver, tuna, yellowtail, Sado Island golden eye snapper, marinated in kelp, grilled, rice water, mackerel, whitebait, nagaimo, Japanese black bear, Akita rice dumplings, and water yokan.

It was my first time visiting Mr. Miyamoto's restaurant. With two Michelin stars and a head chef from Honketsuki, I was a bit nervous, especially since taking photos of the food was not allowed. However, the chef was very friendly and fun, and the dishes were made with plenty of vegetables so I didn't feel too full. Each dish was meticulously prepared and beautiful. Even the silver rice at the end was incredibly delicious. Thank you for the wonderful meal!

About 4 minutes walk from Osaka Tenmangu Station. Upon entering the restaurant, you take off your shoes and sit at the counter with a sunken hearth. The atmosphere is simple, stylish, and warm with wooden decor and floor heating. Photography is not allowed. Only a 21,780 yen course is available. We enjoyed dishes such as yam potato tofu with bonito and sea urchin, cloud egg chawanmushi with grilled sea urchin, roasted turnip soup, sashimi of Aori squid and sea bream, seared bonito with various condiments, grilled salted sea bream from Tottori, and more. The dishes were beautifully presented and delicious, incorporating a good balance of vegetables. The owner's warm personality creates a welcoming atmosphere for both regulars and first-time visitors. The quality of food and service at this price point is exceptional. Highly recommended!

On a regular night, alone. Day 1 of Osaka gourmet tour. Tomorrow I will visit 3 award-winning restaurants, my stomach is already full (sweat). [Nagano Yam Potato Tofu] Yam potato tofu is rare. It has a firm texture with a subtle acidity, and a refined taste. [Cod Milt and Shiitake Mushroom Chawanmushi] It has a perfect balance of spiciness, almost reaching the point of feeling hot, causing a slight sweating effect. This also has a hint of acidity. Unusual seasoning. [Turnip and Turnip Shoots] Perfect texture. [Sashimi of Sea Bream and Bonito] [Tuna and Yam Sushi Roll] [Young Kamas Fish Grilled with Wakasa Sauce] The charcoal-grilled Kamas fish has a clean aroma with the fishy smell nicely removed and a mild saltiness. [Charcoal-Grilled Octopus] [Horsehair Crab, Long Yam Noodles, Egg Yolk Vinegar Sauce] [Miyazaki Beef Lamp Roast Beef, Charcoal-Grilled Potatoes, Boiled Spinach] [Sweet Potato Manju, Burdock, Spinach] [Mackerel with Sesame Sauce] [Mont Blanc] A Mont Blanc with the natural sweetness of chestnuts, gentle sweetness. Mont Blanc in Japanese cuisine is innovative. I was a bit concerned about the gaps between dishes. The dessert at the end was also delicious. The service was excellent, and the chef's personality was good. I wouldn't mind going back again.

This is a popular restaurant run by Mr. Miyamoto and his wife, who trained for many years at the renowned Kansai restaurant Honkotsuki. The restaurant has earned two Michelin stars and offers only counter seating. Despite its high accolades, it is not a formal or stuffy place, as Mr. and Mrs. Miyamoto are very friendly and make the dining experience enjoyable. Mr. Miyamoto, hailing from Osaka, is quite the entertainer and will keep you laughing throughout your meal. The food, influenced by Honkotsuki's chef Anami, has its own unique twist thanks to Mr. Miyamoto. This restaurant is perfect for those who enjoy a lively atmosphere and want to have a fun dining experience, but may not be ideal for those seeking a quiet meal. Just like Honkotsuki, photography of the dishes is not allowed. Thank you for the delicious meal.

[Facility] Similarly [Taste] Total amount 54,900 yen (for 2 people) Course: 18,000 yen (+tax service charge) = 21,780 yen Drink: Grape Juice, Chinese Dan Tea, Yuzu Soda, Black Tea Sparkling → 4,080 yen Special: Matsutake Mushroom Soup 3,000 yen x 2 → 7,260 yen 1. Maru Eggplant and Kamasu 8 points 2. Eel Imushi 8 points 3. Yuba Shinjo, Shrimp, Matsutake 10 points 4. Sashimi, Bonito, Awaji Island Sea Bream 8 points 5. Grilled Pike Conger with Salt, Plum Meat 9 points 6. Fresh Bonito, Lotus Root, Sudachi 8 points 7. Palate Cleanser 7 points Tomatoes, Pasta, Capellini 8. Fig, Mustard, White Miso 8 points 9. Tofu, Sweetfish, Nameko Mushrooms, Okra 8 points 10. Rice, Salmon Roe 11. Real Warabimochi First Parfait-like impression [Service] Payment: Credit Service: Same as last time [Overall Review] It seems that taking photos has been prohibited since July 2021, even for regular customers. It is understandable for the sake of fairness. However, for those who enjoy going a few times a year, not being able to compare with previous visits is disappointing. The approach of adding playfulness to traditional dishes may be to prevent others from copying their style, hence the exclusivity of their methods. This restaurant maintains a balance between price, quality, and atmosphere. The clientele is stable, with a sincere group of customers who seem to appreciate the pursuit of delicious cuisine.

This is a Japanese restaurant in Temma, where the head chef, Miyamoto, trained at the famous Honkotsuki in Osaka before opening his own restaurant. The counter at Kurinoki is a sunken hearth, allowing customers to feel close to the chef. The restaurant is known for its dedication to high-quality food, sake, and rice. The rice, in particular, is pesticide-free and sourced from the head chef's wife's family in Fukuoka. Reservations can be difficult to secure, but the experience is truly unforgettable. The course menu includes appetizers, okra soup, hamo rice cake with mangetout, hamo noodles, sashimi, grilled eel, eggplant simmered in broth, and more. The meal ends with rice cooked in a pot and ice cream.