On November 25, 2022, I got 4 counter seats from an acquaintance and decided to visit the charcoal-fired restaurant "Noguchi Taro" in Kitashinchi. Originally planned with myself, a friend, and a mother-daughter duo from Nara, but due to their unavailability, two pinch hitters joined us for the first time at the restaurant just before our 8:30 pm reservation. This was my fourth visit, and the last time was for my Christmas and birthday celebration. We sat at the right end of the long counter with 11 seats and ordered drinks: Suntory Master's Dream beer, Premium Sake Noguchi Taro by Mansui, and a watered-down black koji Kametadzukuri Satsuma Ko-hi shochu. For the omakase course, we enjoyed a variety of dishes including lamb chop with Saikyo miso, red clam and seaweed salad, Oma tuna with Toyama white shrimp, steamed anago and lotus root manju with matsutake mushroom sauce, straw-grilled sawara with tarako sauce, Hida beef mini cheeseburger, Australian green asparagus with olive and anchovy dip, Hokkaido uni manju wrapped in Akita yam, the world's most delicious tebasaki, Chiba kinmedai and black edamame ginger rice with ikura, clam soup, and dorayaki ice cream. The chef started grilling the lamb chops on the brick-built charcoal grill in the center, creating a theatrical experience. Each dish was a delightful surprise, and the Premium Sake Noguchi Taro by Mansui added a fruity and rich flavor to the meal. The anticipation of what would come next and the chef's creative approach made the dining experience at Noguchi Taro truly exciting. The restaurant, which earned a Michelin star within two years of opening in 2009 without prior culinary training, continues to impress with its innovative dishes and hidden gems like the Noguchi Taro Ramen and Noguchi Jiro with all-you-can-eat tebasaki. Thank you for the delicious meal!

Located about a 7-minute walk from Kitashinchi Station, this restaurant has only 10 counter seats and is difficult to reserve. It opened in 2009 without any prior experience and earned a Michelin one-star rating in just two years, making it a hot topic. The omakase course includes A5 Hida beef sirloin, freshly fried crispy bits, and a unique dish featuring hairy crab, surf clam, celery, and basil-flavored Tosazu jelly. Other dishes include conger eel with matsutake mushroom sauce, fatty tuna, white sweetfish with wasabi soy sauce, sea urchin, spiny lobster, spring rolls, homemade chili oil, spare rib panini, peach somen with caviar, chicken wings, watermelon juice, Hida beef tendon curry, shaved ice with orange or almond pudding, and a choice of Pina Colada or Pineapple Coconut drink. The cuisine is quite unique and hard to categorize, leaning more towards Chinese than Japanese. Each dish has its own distinct flair, but personally, the crispy bits, hairy crab, and surf clam were favorites. A restaurant where you can enjoy innovative dishes that break free from traditional genres. I would definitely like to visit again if given the chance.

Renowned for his innovative and extraordinary culinary skills, Chef Taro Noguchi possesses a genius talent that sets him apart from others. Thanks to the kind assistance of our dear organizer, we had the opportunity to experience his Michelin-starred creations. From the crispy rice topped with Ichibo beef and pickled radish to the succulent spare ribs sandwiched in a panini, every dish was a delight. The juicy grilled chicken wings, the rich Hida beef tendon curry, and the refreshing watermelon with champagne were just a few highlights of the mesmerizing meal. We are grateful to the organizer for this wonderful opportunity and dream of being able to secure a reservation at Chef Taro Noguchi's restaurant in the future. Today's menu included a variety of exquisite dishes, with the omakase course priced at 25,000 yen and the full course at 32,500 yen.

Natsuko Tarou's first restaurant. The dishes were a creative and delicious mix of Japanese dashi broth with some Chinese-inspired ingredients. The meal included a refreshing drink made by mixing watermelon juice with champagne, as well as shaved ice for dessert, which was perfect for summer.

No.39 Taro Noguchi @ Kitashinchi [Selected as one of the top 100 Japanese restaurants in the West in 2023] [Selected as THE TABELOG AWARD 2017-2019 BRONZE] I was invited to a private party at that famous restaurant. The members were so cool that I got nervous, haha. Starting with the black wagyu beef, we enjoyed dishes like chirping, Sichuan-style cuisine, and Taro Noguchi's famous chicken wings were exceptional. #TaroNoguchi #Kitashinchi #PrivateParty #Dining #Osaka #ChickenWings #OsakaGourmet #KitashinchiGourmet #Course #BlackWagyuBeef #Chirping #WantToConnectWithGourmetLovers

A reservation-difficult restaurant located on the 3rd floor of a mixed-use building in Kitashinchi. It has a small counter with only 10 seats. You can watch the cooking process, creating a lively atmosphere. The meal started with a rich corn soup and melt-in-your-mouth shabu-shabu meat, and ended with fluffy shaved ice, offering a series of creative and exciting dishes.

Osaka Kitashinchi, Taro Noguchi, first visit. I was captivated by the hand-rolled sea urchin and sea grapes. Very delicious. The "world's most delicious" chicken wings had a challenging name, but they were indeed delicious. I don't have a palate that can determine if they are the best in the world, but... Lastly, shaved ice was served with a retro machine, and I chose strawberry milk. It was very delicious, with a perfect match with the whipped cream. I would like to visit again if I have the chance.

Each time, a variety of exquisite dishes that exceed imagination! The world of "Taro Noguchi cuisine" begins with Michelin-acclaimed restaurants, beautifully and artistically presenting seasonal ingredients in a single dish. Winning dish: "Hand-rolled sushi with cherry salmon and salmon roe" with cherry leaf fragrance and straw-grilled flavor! Stylish, delicious, and enjoyable. Winning dish: "White sweetfish fillet-o-fish" - Taro-san's burger is incredibly delicious, with a luxurious crispy fillet-o-fish and shiso leaf accent. Winning dish: "Grilled tuna skewers with cheese" - Yes, you heard it right! Yamayuki's tuna is charcoal-grilled. Using a 206kg tuna from Maizuru, Kyoto Prefecture, this is a unique dish that you can't experience elsewhere. Today's course includes dishes like cherry salmon and salmon roe hand-rolled sushi, bamboo shoots from Kyoto Ohara with mozzarella cheese and butterbur sprout dressing, and more. Check out their Instagram @zerokun01 for more!

Course 24,000 yen. A Michelin-starred restaurant that is well-known and notoriously difficult to book. This was my second visit in April 2023, and once again I was left in awe. It was the first time I found herring delicious, and the sweet potato tempura was even more fluffy than I had imagined. The Champagne, wine, and sake were all incredibly delicious, making me feel truly happy.

Course 24,000 yen. A Michelin-starred restaurant known for its difficult reservations. Finally visited Taaro Noguchi's restaurant in March 2023. Every dish was exquisite, especially the tebasaki (chicken wings). Surprisingly, even the ankimo (monkfish liver) that I usually dislike was delicious.

In Osaka's Kitashinchi area, there is a famous restaurant called "Noguchi Tarou" that is well-known among gourmets. This restaurant is very special to me as it was the place that got me interested in gourmet food. The interior of the restaurant is painted black on the ceiling and has brown wood grain walls. There are only 10 seats at the counter, and the concept of the restaurant is "just 10 seats in a big circus". They offer a monthly changing course menu with innovative dishes that incorporate Japanese cuisine. It's exciting to see what will be created next right in front of you, and the food is incredibly delicious. I love this restaurant so much that I visit it every month. In April, I tried their omakase course which included dishes like cherry salmon and salmon roe hand-rolled sushi, bamboo shoot and mozzarella cheese salad, grilled tuna skewers with cheese, and more. It was a wonderful dining experience that I highly recommend. Don't forget to follow their gourmet account on Instagram and TikTok for more delicious content.

I had always wanted to visit this restaurant. A friend managed to make a reservation for an omakase meal, and it was truly amazing. I was captivated by the beautifully presented dishes being prepared right in front of me. The food was delicious and satisfying, and I couldn't stop talking about it. I hope to visit again soon.

Regular visit. The opening dish this time was a giant asparagus served with anchovy sauce for dipping. The quality of the ingredients was excellent, resulting in a rich flavor. The menu also featured delicious dishes such as fresh tuna from Yamasachi, sea urchin from Hadate, and seasonal firefly squid, all expertly prepared to showcase the ingredients. Truly a culinary experience by Chef Taguchi. Enjoyed every bite.

One of the most famous restaurants in Osaka Kita-Shinchi, known by all foodies, is "Noguchi Taro." This restaurant is very special to me as it was the place that got me hooked on gourmet food. The interior has black ceilings, brown wood grain walls, and a well-placed downlight for each of the 10 counter seats. The concept of this place, with its innovative Japanese-influenced dishes served in a monthly-changing course, is something I love. It's exciting to see what will be created right in front of you, and the food is incredibly delicious. I love this place so much that I visit every month. Here is the course I had in March, priced at 24,000 yen: - Green asparagus with anchovy sauce - Mongoyika (sea urchin) with sake-marinated kinmedai (golden eye snapper) and new onion mousse - Crab and shrimp shinjo (fish cake) soup - Tuna sashimi with mountain vegetables - Firefly squid spring roll with squid ink sauce - Ark shell with cucumber, orange, and spicy miso - Agu pork and oyster shabu-shabu with homemade fragrant sauce - Ankimo (monkfish liver) miso-pickled with kumquat - World's most delicious chicken wings - Abalone fry with liver sauce - Hida beef tendon curry - Ice monaka (wafer) with chocolate banana I thought it was a great restaurant, so I don't want to forget it.

It's been about half a year since my last visit. With only about 10 seats, this circus-themed restaurant offers a fantastic mix of Japanese and Western dishes. They use the best ingredients of the season without being tied to any specific style, providing a variety of creative dishes. The highlight is the dishes cooked over straw and charcoal at the central kitchen counter. The Nodoguro fish cooked over straw and served as a hand roll with negitoro was outstanding. It was perfectly rare and cooked just right. This is probably the best way to enjoy this dish. This restaurant shines with its playful spirit and creativity.

"Yutaro Noguchi" in Kitashinchi, Osaka, is a famous restaurant that is well-known among gourmet enthusiasts. This restaurant holds a special place in my heart as it was the place that sparked my love for gourmet food. The interior of the restaurant is painted black with brown wood accents, and it has a cozy atmosphere with only 10 counter seats. I love the concept of the restaurant, which offers innovative dishes with a mix of Japanese cuisine in a monthly changing course menu. It's always exciting to see what will be created right in front of you, and the food is incredibly delicious. I visit this restaurant every month, and recently in February, I tried their omakase course for 24,000 yen. The dishes included items like Negi Toro Maki, Akashi Ika, Nore Sole Carpaccio with Uni and Caviar, Duck Soup, White Ainame Sashimi, Smoked Wakasagi, Steamed Abalone and Botan Ebi with White Curry, the "World's Most Delicious" Tebasaki, Tachiuo Croissant Burger, Hida Beef with Saikyo Yaki, Grilled Bamboo Shoots with Dried Scallop Onigiri and Clam Soup, and Strawberry Milk Monaka and Matcha Monaka for dessert. I highly recommend this wonderful restaurant, and don't forget to follow their gourmet accounts on Instagram and TikTok for more updates."

On January 1, 2023, I was invited by Taro Noguchi @taronoguchi to a restaurant in Kitashinchi. It was my first time meeting Taro Noguchi, and I finally made it! Thank you very much. Everything was delicious - from the sweet bean mochi with mascarpone and caviar, to the grilled eel with gorgonzola sauce, and the vinegar miso marinated sea snail, sashimi, and kumquat. The strawberry and Tanba black soybean salad, squid ink and shirako pasta, A5 Hida beef belly with Negi and XO sauce, and the Minoh crab fried rice were all amazing and made me feel happy. Thank you very much. #TaroNoguchi #Kitashinchi #KitashinchiGourmet #Osaka #OsakaGourmet #HardToReserveRestaurant

In Osaka's Kita-Shinchi, there is a renowned restaurant called "Noguchi Tarou" that is well-known among food enthusiasts. This restaurant holds a special place in my heart as it was the place where my love for gourmet food began. The interior of the restaurant is painted black on the ceiling and has brown wood panel walls. The lighting is perfectly positioned with only a 10-seat counter. I love the concept of this place, "The Circus of Just 10 Seats," where innovative dishes incorporating Japanese cuisine are created right in front of you. It's always exciting to see what will be served next, and the food is incredibly delicious. I love this restaurant so much that I visit it every month. Here is the course menu I enjoyed in January: - Omakase Course 24,000 yen - Mochi with Mascarpone and Caviar - Hokkaido Yellowtail and Salad with Orange Dressing - Lobster Miso Soup - Tuna and Yam Sushi Roll with Egg Yolk Soy Sauce - Grilled Eel with Shrimp Paste, Pumpkin, and Gorgonzola - Tsubugai Shellfish with Celery, Kumquat, and Vinegar Miso - Kazunoko (herring roe) and Shibazuke (pickled eggplant) Satsuma-age - The World's Most Delicious Chicken Wings - Strawberry and Black Bean White Miso Salad - Tiger Pufferfish Shirako (milt) and Squid Ink Udon - Hida Beef Tongue with Onion and XO Sauce - Kanazawa Crab Ankake Chahan (fried rice in thick sauce) - Mandarin Orange Almond Tofu If you think this is a great restaurant, don't forget to save it! ☝️ [Food Account] Follow with over 90,000 followers Instagram: @nozawayuta TikTok: @yuuta0104gurume I would be grateful if you could also follow me here: https://instagram.com/nozawayuuta?r=nametag

"Noguchi Taro" is a famous restaurant in Kita-Shinchi, Osaka, that is well-known among gourmets. The restaurant has a special concept of offering monthly changing course meals with innovative dishes that combine Japanese cuisine. The cozy interior features a black ceiling, brown wood walls, and a ten-seat counter. I love this place so much that I visit every month to enjoy the exciting and delicious dishes. In December, I tried the omakase course for 24,000 yen, which included dishes like steamed shark fin with greens, tiger blowfish with Kyoto leeks sauce, Hima crab cream croquette, and more. Each dish was a delight to the taste buds. If you're a food lover, this restaurant is a must-visit!

In November 2022, I was set up by a regular customer to visit "Noguchi Taro" after 3 years. I am truly grateful as I am unable to make reservations on my own. I arrived for the second seating at 8:30 pm and sat at the counter. We started with a toast with champagne and enjoyed the following omakase course: - Lamb chop with saikyo miso, chrysanthemum greens, and pear salad - Mashed croquette potato salad - Red clam, seaweed, and maitake mushroom salad - Oma tuna with Toyama white shrimp, fruit tomato, and egg yolk soy sauce - Simmered conger eel and lotus root manju with turnip, matsutake mushroom paste - Grilled saury and cod milt with homemade Worcestershire sauce and mustard - Hida beef 100% mini cheeseburger with yuzu daikon, perilla, brown mushrooms - Australian green asparagus with olive, anchovy, and akagara chili dip - Akita mountain yam wrapped Hokkaido sea urchin manju - World's most delicious chicken wings - Chiba golden eye snapper and black edamame ginger rice with salmon roe - Clam soup (made from 2kg of clams) - Dorayaki ice cream (choose from rum raisin, cassis, matcha) - Glass of champagne - Premium sake Noguchi Taro by Masuzumi (Toyama) - Hidakami extra dry pure rice sake (Miyagi) - Tadagin pure rice daiginjo 45% (Aomori) The chicken wings were delicious as always, and the Hida beef was presented in a different style each time, which was exciting. I also enjoyed the red clam, mashed croquette potato salad, and the dish with tuna and white shrimp on crispy rice. The portions were incredibly generous, and I had initially planned to have Noguchi Taro ramen on the way back, but I had to give up due to being too full. Thank you for the wonderful meal once again! I look forward to the next invitation.

I will be passing by as a replacement for a friend who couldn't make it at the last minute. So, I, the lucky one, visited Nagouchi Taro, a place I thought you wouldn't be able to go on your own. The door only opens at the scheduled time, leading to a fascinating world on the other side. I toasted with a draft beer, feeling nervous yet excited. - Grilled lamb chops with Saikyo miso, salad with spring greens and pear - Mashed potato salad with freshly fried croquette - Red clam, seaweed, maitake mushroom, and yellow chive salad - Oma tuna (178kg), Toyama white shrimp, and fruit tomato with egg yolk soy sauce - Simmered conger eel and lotus root bun with matsutake mushroom paste - Grilled mackerel and cod milt with straw, served with Worcestershire sauce - Mini cheeseburger with Hida beef 100% - Australian green asparagus with anchovy and garlic sauce - Sea urchin bun with Akita mountain yam and Hokkaido sea urchin - Night-dried chicken wings, the world's most delicious - Chiba golden sea bream and black soybean ginger rice - Clam soup with rice - Dorayaki ice cream (choice of cassis, matcha, or rum raisin flavor) Overall, the experience was delightful despite the sudden visit. Thank you for the enjoyable time.