I am happy to have visited the Tabelog Award 2023 bronze-winning restaurant twice this year, it feels like a miracle! The restaurant is a hidden gem in the back alleys of Shinsaibashi, and it's extremely difficult to get a reservation as only regular customers can book slots for a whole year in advance. The owner is very friendly and the menu consists of comforting dishes that appeal to everyone. It's always a fun time there, thank you so much. We had a great meal and drinks for just under 20,000 yen, which is quite affordable. The omakase course included egg tofu, crab meat, octopus, eggplant, conger eel, fried ayu fish, rice, beef, and pickles. Everything was delicious, thank you for the feast.

☆彡I had been wanting to visit a traditional Japanese kaiseki restaurant in Shinsaibashi for a long time. Since I couldn't make a reservation on my own, I asked a regular customer to help me. Gourmet enthusiasts highly praise the world of Japanese cuisine, so I was looking forward to it. The restaurant doesn't have a signboard, making it seem exclusive to first-time visitors. I received a rare invitation during the autumn matsutake mushroom season. We started with a toast with beer and then naturally transitioned to sake. The omakase course included dishes like snow crab, matsutake mushroom tempura, grilled conger eel and matsutake mini hot pot, sashimi of sea bream and sea urchin, herring and eggplant, and more. The meal ended with matsutake rice, miso soup, pickles, Shine Muscat grapes, and pear, accompanied by various types of sake. The switch to sake was triggered by the snow crab, and the crispy texture of the matsutake mushroom tempura was a delightful surprise. Matsutake mushrooms are known for their incredible aroma, and when paired with sake, their unique umami flavor spreads. The conger eel hot pot showcased the umami of matsutake mushrooms in full force. The meticulous knife work on the conger eel, slicing it from the skin rather than the flesh, was impressive. The eel turned into a fluffy, round shape when added to the broth, and its tenderness was beyond belief. The slight fattiness of the eel melted into the broth, enhancing its sweetness, which combined perfectly with the umami of the matsutake mushrooms. The depth of flavor that seeped into every part of the eel due to the broth was mind-blowing. The sake perfectly complemented the expanding umami flavors. As we reached the appetizer course, I realized that this was a world that could only be appreciated with sake. The timing of the dishes was crucial, and the sea bream and sea urchin dish was the highlight. The meal concluded with matsutake rice, a seasonal delicacy that was a perfect ending to the culinary experience. I won't go into detail about the food, but the structure of the course highlighted the excellence of Japanese cuisine and sake pairing. Having a reservation slot at this restaurant is truly an honor. I hope to have the opportunity to visit again someday. Thank you for reading until the end. Your likes, saves, and follows are greatly appreciated. If you'd like, please give it a thumbs up. I also have an Instagram account @ginjirou.star, so feel free to check it out! ===========

Yesterday's dinner was at "Momen" in June, where I was invited. Everything was delicious, but the highlight was the Shiraryu with onsen tamago. Thank you to the chef at Momen for the wonderful meal. Thank you to Tomoe for the invitation and to everyone who joined us.

It's "Momen" in May! It's been a while since I had so much fun being teased by everyone. Everything was delicious, but the miso soup, potato, octopus, and Nankin were the best. Thank you, Momen, for the wonderful meal. Thank you to everyone who joined me.

The simple-looking pickled Chinese cabbage is incredibly delicious, with unbelievable ingenuity hidden throughout, such as being cooked with scallop broth. The modesty unique to Japan is evident in not explaining these details, which is admirable. The rice, cooked in a rice cooker, is exceptional, and surely there are hidden innovations. The moment of eating the cherry salmon yu-an grilled dish and rice at this restaurant is pure bliss. I want to eat this kind of set meal every day. Firefly squid, young bamboo shoots, sweetfish, chicken egg tofu soup, bonito, flat shell sashimi, tomato, white asparagus sesame dressing, beef with wood buds, miso soup with pickles, cherry salmon yu-an grilled dish, rice, fruit.

I have visited the surrounding shops several times, but finally I was able to make my first visit to Momen-san! The atmosphere inside the restaurant is very calm and elegant, creating an exciting and adult space. First, I enjoyed the firefly squid with bamboo shoots and miso, which was rich and delicious! The fried sweetfish and fava beans had a perfect balance of bitterness and saltiness. The clam and butterbur in egg tofu soup had a gentle flavor of seasonal clams that warmed my entire body. The sashimi of bonito and scallop was exquisite in its cooking and searing. I enjoyed it with salt and wasabi. The white asparagus and cherry tomatoes were also delicious, especially when dipped in plenty of sesame vinegar. The hot pot with wagyu beef, bracken fern, and wood sorrel had a flavor that I loved, with the dashi and ingredients blending perfectly. For the finale, I had freshly cooked rice, cherry salmon miso soup, and pickles. Each dish was carefully crafted to bring out the maximum flavor of the ingredients, and everything was incredibly delicious!

The general's smile, light jokes, and kind dishes were all wonderful. Payment is cash only. No highball, only bottled beer and sake. The bald chicken liver in the small pot was excellent. The asparagus had a strong and delicious flavor. It was a bit disappointing that there was no rolled omelette this time.

Since April last year, I was invited to a private party by my foodie friend at Omotenashi-san! I revisited and was greeted by the head chef as soon as he saw me, saying it's been a while! (laughs) ■ The Tabelog Award 2023 Bronze winning restaurant ■ Tabelog Top 100 Japanese Cuisine WEST 2023 selected restaurant ■ Tabelog rating at the time of visit: 4.08 Items I received: - Clam and mustard greens - Fried sesame tofu - Sea bream and chicken egg tofu soup - Squid and tuna sashimi - Simmered bamboo shoots and butterbur - Softshell turtle hot pot - Beltfish miso-marinated dish, pickles, tofu miso soup, rice - Fruit, strained milk pudding, strawberry Omotenashi-san's cooking style is very simple, as the head chef always says, "We're just a set meal restaurant!" and he always engages in lively conversations across the counter! (laughs) Every time I visit Omotenashi-san, it's fun and delicious! I'm grateful for being invited to the private party! Thank you for reading until the end! If you could 'like', 'follow', or 'save the restaurant', it would be a great encouragement for me, so thank you in advance!

Premium white sake bottle beer Asahi, steamed egg custard with shirako, deep-fried Ise lobster, soup with sea bream and turnip, sashimi platter with flounder and shrimp, shrimp head miso soup, grilled fugu with crispy skin, boiled daikon radish, ponzu sauce, shochu (potato) with hot water, rolled omelette, set meal with rice, miso soup, pickles, tea, dessert, strawberries. The rolled omelette and rice at the end are incredibly delicious!

The cat thinks that Momen-san's restaurant is in a league of its own compared to other places, especially when it comes to Japanese cuisine. The miso soup is exceptionally delicious, as well as dishes like simmered butterbur and bamboo shoots, boiled black mushrooms and spinach, pickled herring and eggplant, soft-shelled turtle hot pot, crispy hot pot, steamed sushi, somen noodles, and many more. The chef seems to cook with a sense of "whatever works." The cat enjoyed a meal with dishes like snow crab with vinegar jelly, deep-fried scallop, red snapper and turnip soup, flounder and bonito sashimi, simmered daikon, peony hot pot with watercress, white rice, broiled miso-marinated black cod, and dessert. The cat looks forward to visiting the restaurant again.

It was my first time visiting this restaurant. The tempura with snow crab and scallops was delicious. The red snapper soup was flavorful. The flounder and bonito sashimi was fresh. The daikon radish dish was unique. The wild boar hot pot with burdock, tofu, and watercress was tasty. The miso-marinated mackerel was excellent. The dessert of pear and pomegranate was simple yet wonderful. The dishes were all great, and I would love to come back again if given the chance.

This restaurant doesn't pride itself on luxurious ingredients, but rather on dishes like simmered vegetables using flavorful broth (for example, daikon) or clear soup. If you're looking for the best quality white fish, you might be surprised by this place. Located in a quiet alley away from the hustle and bustle of Shinsaibashi, I hope this charming restaurant continues to thrive for a long time.

This is the ultimate version of the kind of meal I want to eat every day. It's not too heavy or too light, just right in the middle. Moderation is key. Momen is that kind of restaurant. The price, portion size, and atmosphere are just right. It's a cozy place to relax. Scallops, shrimp, apple, taro, fiddlehead fern, fried shirako tofu, soup, sashimi, tuna and sea bream, kabura and kue hot pot, salmon with miso glaze, rice, miso soup, pear.

I visited the restaurant and sat at a regular customer's seat. The dishes were simple but deeply flavorful. It seems that the key to their popularity lies in the dishes that you never get tired of eating. I had a pleasant time chatting with the head chef. It was a shame that I couldn't try the famous rolled omelette, but I look forward to the next opportunity.

I visited this place for the first time and it had caught my interest for a while. Luckily, I was invited by a regular customer. It's located in the bustling streets of Shinsaibashi, but once you enter the alley, it's simple yet refined in taste. It goes well with Japanese sake. I would like to visit again! I wonder if my wish will come true, haha.

"Momen" in Michelin Street in Shinsaibashi! I was able to go there by chance. Delicious!! The completion of each dish is amazing. The elegant atmosphere unique to a kaiseki restaurant is just right. The last course of rice, fish, and soup was so satisfying. I was able to enjoy plenty of sake and it was a blissful time. Among many restaurants that are hard to reserve, I understand why this place is one of them. If I have the chance, I would love to visit this restaurant again and again. Thank you for the wonderful meal!

I have been fortunate to visit this place many times, but this month was particularly special. The dishes with hamo, matsutake mushrooms, and abalone... Is it really okay to indulge in such luxury? The raw abalone was incredibly delicious, with a perfect texture that was not tough at all. It was truly a work of art. The pickled herring was also delicious, making me crave for white rice or soba. While the usual meal comes with plain white rice, this month had a special mixed rice dish that was so good I had to have seconds. It was packed with ingredients and I couldn't resist having more. It was amazing.

This is my fifth visit to Momen-san. Every time, my expectations for delicious meals are exceeded. Particularly, the soup is so flavorful that it makes me feel grateful to be alive. The staff even remember my face and each visit is a fun time! Thank you for the meal.

Located in a narrow alley in Osaka's Shinsaibashi, this restaurant is a delightful find. It was my first visit, and I had a great time. The specialty rolled omelette was incredibly delicious. The somen noodles were served at just the right time to finish off the course perfectly. The kind chef, who seemed like a gentle old man, prepared the noodle dishes right in front of us and they were all delicious.

I am grateful for the inviting restaurant. It's a cozy place where I feel relaxed. Every time I eat the rolled omelette, I feel like I want more. The dishes like conger eel, sweetfish, abalone, sesame tofu soup, bonito, kensaki squid, Inaniwa udon, fried halibut, rice, rolled omelette, dried small fish, pickles, cherries, watermelon.

Osaka's famous Naniwa Kappo "Momen" is a restaurant that is known for being difficult to make reservations at. My partner always manages to secure a reservation, and it seems like they are starting to recognize us now. I always put on my best kimono or yukata and send intense gazes their way each time (*´罒`*)ｲﾋｯ I always look forward to the post-meal chat time. Tonight, on this humid summer-like night, we enjoyed a feast at Momen. We were seated right in front of the head chef at the platinum seat. - Appetizer: Scallop and red clam with vinegar miso dressing. The scallops were so big, maybe from Hokkaido. As a fan of shellfish, I was in heaven from the start. - Strong dish: Fried young ayu. The cute ayu fish arrived, and the accompanying green soybeans were delicious. - Soup: Yuba (tofu skin) in a delicate broth. It was so elegant and soothing. - Side dish: Tataki of first bonito. The fresh bonito was delightful, and the garnishes of myoga and grated garlic were perfect. - Grilled dish: Grilled anago (sea eel). Simple with just wasabi and lemon, and so tasty. - Simmered dish: Young bamboo shoots and fern shoots. A perfect combination of spring and summer flavors. - Hot pot: Takenoko (bamboo shoots) and mountain vegetable hot pot. A luxurious treat transitioning from spring to summer. - Rice, clear soup, pickles: The main dish was salt-grilled swordfish, which was juicy and flavorful. The pickles and chirimen jako (dried young sardines) were a luxurious addition. - Dessert: Watermelon. We had strawberries from Tokushima, but I wished I could try the ones from Yoshino where the head chef's residence is located. At Momen, they offer regular customers a special "tamagoyaki" (Japanese rolled omelette). Unfortunately, we couldn't get it this time. Maybe next time. Partner, please make another reservation for us. Thank you for the wonderful meal.