A friend and I visited Tsukizumi for the second time, and this time we were joined by two more friends. One of my friends came all the way from Tanba Sasayama to visit Tsukizumi, which made me really happy. We must treasure our friends. The cuisine today was exceptional Chinese cuisine by Okada, unlike anything you can find elsewhere. Once you visit Tsukizumi, you will become a super fan for sure (although it's quite difficult to make a reservation). My top recommendation is the water spinach, the seasoning is the best in Osaka. The sweet and sour pork with black vinegar is incredibly delicious, and both the Beijing-style and Sichuan-style shrimp chili dishes are exquisite. I always have a hard time deciding between the two. The mapo tofu has the perfect level of spiciness. The menu includes 6 types of appetizers and the water spinach is a staple. We were also recommended a few dishes of the day to choose from. Although all the other dishes are also fantastic, we shared our preferences. My friend was so impressed by the delicious food that he joked about getting it as a souvenir. Another amazing meal today. Grateful and thankful.

Today, I had a meal at Counter Getsusen for the first time in a year. Usually, I dine with a large group, but today it was just three of us from Team Kitan In. We enjoyed a variety of dishes from the seasonal appetizers to the classics, all of which got us excited. The autumn swordfish with roe and doubanjiang sauce was spicy and delicious, with a hint of bitterness from the roe. The stir-fried water spinach was a definite hit. We also had the salt-cured shrimp with duck egg sauce, one of my top 5 favorites at Getsusen. The black vinegar pork was a standout, with a perfectly balanced sauce that was irresistible. The crab meatballs with yuzu were a refreshing end to the meal. And the meal concluded with a Tianjin-style fried rice with green pepper pork and a delicious almond tofu with citrus flavors. Overall, it was a delightful dining experience at Getsusen.

I had never had the chance to visit this restaurant in Osaka before because it's so difficult to make a reservation, but I was invited this time and it was my first visit! I was amazed by how much delicious food we got for such a reasonable price of 20,000 yen per person! The satisfaction level was off the charts. This restaurant has won the Tabelog Award bronze for three consecutive years and is one of the top 100 restaurants in 2023. It is located a 4-minute walk from Naniwabashi Station. The restaurant has both counter and table seating, and on this day, we enjoyed our meal at a table with a lively atmosphere. The visit was on September 15, 2023. [Omakase Course] - 6 types of appetizers - Yodare chicken - Bone-in white clam - Nasu (eggplant) ohitashi - Basil octopus - Sichuan-style Taiwanese vermicelli - Daikon mochi - Mussels from Mont Saint-Michel - Swordtip squid with scallions and ginger-soy sauce - Fried conger eel with cucumber and celery - Crab meatball - Chicken wings with chili - Sweet and sour pork - Mapo tofu - Kamameshi-style fried rice with ikura (salmon roe) - Yellow chives and abalone yakisoba The overall seasoning was gentle, and the Chinese cuisine was not heavy on the stomach at all. What's the specialty here? Well, everything is a specialty, and each dish was so visually appealing that everyone was taking photos! The sweet and sour pork had a rich and addictive sauce, with tender meat that completely changed my concept of sweet and sour pork. The crab meatball was served with rice, and when eaten together, it turned into a heavenly dish! You could eat as much as you wanted, and it was amazing how it just kept going into your stomach. I fell under the spell of Gessen Okada's magic. Chef Okada was very kind and friendly! His choice of drinks was also excellent, so if you enjoy alcohol, it's worth trying. Unfortunately, I couldn't drink alcohol that day, so I hope to have a chance to come back and enjoy it next time! Many thanks to the organizer who invited me! It was a feast!

Tokyo residents often mention Tsukizumi as a must-visit restaurant in Osaka. Its reputation extends beyond the prefecture. The food is not only delicious but also visually stunning. Plus, they have a wide variety of dishes to choose from! They can cater to your preferences if you ask. You won't get tired of eating here.

We were a group of 6 people and we were able to eat most of what we wanted, so we were very satisfied. The fish I tried for the first time was delicious! The order included appetizers such as drooling chicken with fig, tofu, white miso with vegetables, fried potato with shrimp, jasmine tea-infused scallops, and mackerel sashimi with seaweed and sesame sauce. We also had spicy seasoned octopus, daikon mochi, stir-fried water spinach, chili shrimp, sweet and sour pork with green peppers, bonito sashimi, spicy chicken, mapo eggplant with silk skin eggplant, rice, chive yakisoba, ikura in soy sauce boiled with Shaoxing wine, Kinke pork fried rice, clam soup soba, and yuzu almond tofu for a total of 16,000 yen.

No matter how many times you try to make a reservation by phone on the 1st of every month, you can never get through to this avant-garde Chinese restaurant in Osaka, which is known for its extensive stock of natural wines on the second floor. Recently, I've come to realize that true top-tier restaurants are the ones that have a waitlist even if they have a Michelin star ⭐️. In Tokyo, there is a growing trend of restaurants giving up their stars to focus on their regular customers and avoid booking cycles that exceed a year. Places like Tsukisen are doing the same, but it's possible that the trend of Michelin-starred restaurants distancing themselves from the rating system will only increase in the future. #Tsukisen #ExtremelyDifficultToBook #AvantGardeChinese #ChineseCuisine

Today's winning dishes are Daikon Mochi with Saury Sauce and Crab Meat Tianjin Rice! Saury sauce? I've never heard of it before! I love Tsukispring's Daikon Mochi, which is delicious on its own, but the saury sauce made from saury meat and liver is really tasty and pairs well with the flavorful Daikon Mochi! The way they use ingredients and bring out their unique flavors is really skillful! The Crab Meat Tianjin Rice goes without saying, but the surprising addition of sudachi for a flavor twist was impressive! I can't wait to try the autumn and winter ingredients next time!

The appetizers are delicious from the start! It's addictive ♡ I appreciate that the staff ask about the portion size. The mapo tofu has a great kick from the sichuan pepper, it's the best. It's best to go in a large group! You can try a variety of dishes. The almond tofu dessert is also good. I definitely want to go back to this restaurant. ⭐︎

I visited the restaurant after receiving an invitation. The delicious food and service lived up to the rumors. The Tianjin rice, mixed on the spot, was the best dish I've had this year. The sparkling mix of Shaoxing wine I tried for the first time also paired perfectly with the food. I definitely want to visit again, so I'll do my best in the phone reservation battle.

Due to the difficulty of making reservations at this popular restaurant, I spent three months trying to secure a reservation on the desired date. When I finally visited, the food did not disappoint and exceeded my expectations. Every dish was delicious. I requested the mapo tofu to be spicy, and they accommodated my request. I would love to visit again if I can secure another reservation. Thank you for the wonderful meal.

I can't make a reservation myself, but I always visit this restaurant with grateful invitations. It may be the Chinese restaurant I visit the most in Osaka. This time, I attended a grateful wine event. The wines, Nanatsumori and Jackson, were wonderful. The shrimp chili was also delicious. The finishing dish, the rouluo rice, was exquisite. Thank you for the feast!

Appetizers: Steamed chicken with shiitake mushrooms and century egg, smoked horse mackerel, octopus with sansho pepper, okra mochi, hollow vegetable, shrimp with Beijing chili sauce, oysters. Main dishes: Sweet and sour pork, Kung Pao pork, spicy diced chicken, mapo tofu, fried rice, fried noodles, soup soba. Rating: ☆☆☆☆☆☆◎○△▲× (7 levels) First visit with a friend's invitation. The atmosphere of the restaurant is not too upscale, making it comfortable. Overall, the food was delicious but nothing extraordinary. The variety of dishes and cost performance are excellent. Drinks: 4 beers, 1 bottle of Shaoxing wine. Bill: 40,000 yen for two people.

This time, I went to eat with former Hanshin Tigers manager Yano and three other men. We started with 6 appetizers: octopus with sansho pepper, smoked striped horse mackerel, drooling chicken, white clam, spicy shrimp snack, and fig and pickled white sesame salad from Kawashi. We had tried everything before, but the spicy shrimp was especially delicious. Then we had winter melon cake, which was topped with homemade hairy crab XO sauce and red vinegar-pickled watermelon, giving it a cute mini watermelon appearance. The watercress was simple but surprisingly delicious. The cold bean thread noodles were tasty with a light seasoning, and the chili prawns were a favorite. The whole white sea bream was crispy and flavorful, served with arugula and green onions in a savory sauce. The crab ball was made with carefully shredded crab meat and was followed by Tianjin rice. The pork in the sweet and spicy pork dish had a wild flavor, complemented by the sweetness of the vegetables and a spicy seasoning. The chicken and cashew nuts stir-fry was sweet and savory, and the mapo eggplant was made with silky eggplant, resulting in a soft and flavorful dish. The mini Taiwanese minced pork rice was a first for us and was delicious with its well-seasoned flavor and star anise aroma. Despite being full, the clear clam soup noodles somehow reset our bodies. For dessert, we had watermelon almond jelly, which was refreshing with a hint of citrus syrup. It was a great experience seeing everyone happy and enjoying the food.

"Naniwabashi" is a highly acclaimed creative Chinese cuisine restaurant with a reservation difficulty. It has received ratings of 4.13 on Tabelog, BRONZE2023, and has been listed as one of the top 100 Chinese restaurants in the west in 2023. Located conveniently just a 4-minute walk from Naniwabashi station on the Keihan Nakanoshima line. Reservations are extremely difficult as it operates on a fully reservation-only basis. The set course menu costs ¥16,000 and includes 6 appetizers such as drooling chicken and smoked horse mackerel, main dishes like spicy bean curd radish cake and stir-fried water spinach, as well as dessert options like almond jelly and sesame dumplings. The restaurant has a cozy interior with 18 seats in total, including a 6-seat counter and 12-seat tables. Visit their Google Local Guide or Instagram for more information."

This is a level of restaurant where you wonder what you've been paying for all this time when you can get such amazing food for just 10,000 yen. It's cheap, delicious, and you can relax and have a great time without any pretense. Reservations for the next month open on the first day of each month and are quickly booked up - it's no wonder why. The drool-inducing chicken, smoked tea-infused horse mackerel, fantastic hollow-stem vegetable, shrimp chili like you've never seen before, sweet and sour pork, garlic chive fried noodles, mapo tofu, clam soup noodles, fried rice, and plum flavored almond jelly. What is this? You'll be left breathless. I just want to go every month.

This time, I requested dishes incorporating summer ingredients from Chef Getsuen. The abalone and karasumi vermicelli, and mapo eggplant were delicious as always. It's hard to stray from the classic dishes because they are so good, and the four dishes for the finale were also amazing. We enjoyed three bottles of wine and champagne among three people at such a reasonable price. The chef's wine selection was also superb.

I finally got to visit the restaurant Tsuizen, which is always fully booked and hard to get a reservation at. Thanks to a friend's recommendation, I was able to go for the first time. Every dish was delicious and visually impressive! I was amazed by the hairy crab and Tianjin dishes. And the Tianjin rice we ordered was the best I've ever had. It was all so delicious!

I finally went to a restaurant I had always wanted to visit, thanks to a friend's invitation. The conclusion: it was far beyond what I had imagined. The five appetizers including octopus with green pepper, scallops in soy sauce, and drooling chicken were all delicious. The gentle seasoning enhanced the ingredients and sauces, creating a well-defined flavor profile. The daikon radish with ice cream or sorbet was a playful touch. The sweet and sour pork and fried rice were the best I've ever had! They said it's hard to get a reservation, but I'll try my luck on the first of next month!

I visited #Gessui for the first time and was pleasantly surprised by the dishes from appetizers to the main course. The drool chicken and fried rice in particular were outstandingly delicious. Not only was the quality of the food exceptional, but the hospitality was also great. I had the opportunity to learn about the chef's philosophy and cooking process during the 4-hour meal, which was very meaningful for a beginner like me. I stayed long after the meal, and I appreciate the chef for listening to my stories. Thank you for the wonderful meal.

I was invited to revisit the super difficult-to-reserve restaurant, Tsukizumi, after 5 years by a regular customer! ■ The Tabelog Award 2023 Bronze Winning Restaurant ■ Tabelog Top 100 Chinese Cuisine WEST 2023 Selected Restaurant ■ Tabelog Rating at the time of visit: 4.14 Items I enjoyed: - Daikon Mochi with Liver and Garlic Chives - Stir-Fried Water Spinach with Salt - Cold Bean Vermicelli - Kenzaki Squid with Green Onion and Soy Sauce - Shrimp and Glass Noodle Stew - Cashew Nut Stir-Fried Chicken - Garlic Steamed Spare Ribs - Shredded Pork with Green Pepper, with low-temperature cooked meat - Mapo Tofu - Fried Rice with Jinhua Ham - Chives and Mitsuba Fried Soba - Almond Tofu The dishes are served in large portions but they are divided properly, which is appreciated! The drinks are reasonably priced and we enjoyed a variety of Shaoxing wines. Among the dishes, the Garlic Steamed Spare Ribs and Shredded Pork with Green Pepper were impressive and delicious! It's great to go with regular customers who can request unfamiliar dishes, it's a delight! Thank you for reading until the end! If you could 'like', 'follow', 'save the restaurant', or leave a 'comment', it would be encouraging for the future, so thank you in advance!

Head to Gessensha, a Chinese restaurant in Nishi-Temma, Kita-ku, Osaka. It's located about 200m north of exit 3 of the Keihan Nakanoshima Line. With limited seating, competition is high, so reservations for the following month are taken on the 1st of every month. Thanks to a friend's effort, we secured a table for 10 people on a Tuesday at 6 pm. The atmosphere was welcoming and not at all stuffy. We started with a variety of appetizers like duck, scallops, octopus, zucchini, and eggplant. The dishes had a mix of Japanese and Chinese influences and were delicious. The crispy potato tempura on top of a chewy daikon mochi was a standout. The stir-fried water spinach was flavorful, and the fried sea bream with its scales intact was dynamic. The black vinegar pork belly was like a glossy chocolate cake, and the steamed Akou Sakoshi oysters were rich in umami. The beef with green peppers was sweet and savory, while the mapo tofu was a classic done perfectly. We ended with a simple soba noodle soup and almond tofu dessert. The wine selection was excellent, and the total bill for one person was around 18,000 yen. It was a fantastic dining experience.