We visited as usual with two people. Cheers with beer. The appetizer is steamed abalone with sea urchin and asparagus. The steamed abalone is soft and served with liver sauce. The soup is made with tilefish and includes egg tofu and mugwort bun. The sashimi includes bonito, squid, and striped jack. Next is the dish called "hassun," which includes skewered shrimp, egg, snow peas, and kelp with eggs. Next is the grilled dish of sea bream and conger eel with sea bream white sauce. Fried young ayu is served, marking the beginning of the season. The dishes will feature larger ayu as the season progresses. Finally, there is a simmered dish of beef and bamboo shoots with fragrant sansho pepper. The meal concludes with rice cooked with whitebait, sakura shrimp, and one-inch beans.

I made a lunch reservation at 12:00 and visited the restaurant. I was guided to a splendid counter and the space was luxuriously utilized with only three groups of customers, showing consideration for the neighboring tables. Since I was dining alone, I felt a bit embarrassed. I opted for the chef's choice menu, which included: - Appetizer: Chives, white fish, udo, ark shell, squid, hassaku, served in a spring fern dish. - Soup: Mashed peas with clam, cherry snapper, yamaimo flower petals, butterfly egg, salted cherry blossom buds, served in a beautiful bowl with cloud patterns. - Dish: Bonito from Chiba, myoga, shredded shiso leaves, green onions, perfectly grilled bonito with a pleasant aroma. - Dish: Island horse mackerel from Ehime, sea bream, mon gout squid, seaweed and carrot jelly, served in a clam shell with willow and cherry blossoms. - Grilled dish: Scallops, sake thief, sazae, dried tofu, chicken, cashew nuts, peanuts, served in a cherry blossom-scented dish. - Skewers: Snap peas, shrimp, thick omelette, seaweed with roe, raw ham and cheese, konjac with mustard, river fish, bamboo shoots, served on cherry leaves with wood sorrel sprinkled on top. - Grilled dish: Pork belly "Dongpo" style, new potatoes, tofu, new onions, served on a dish named after "Red Cliff" with a story behind it. - Rice dish: Rice with beans and bamboo shoots, cooked in a personal pot and offered as a gift to take home, along with a second helping. - Miso soup: Barley miso soup with enoki mushrooms, trefoil, wakame seaweed, and weeping cherry blossoms. - Pickles: Rape blossoms, Chinese cabbage, denbu, daikon radish. - Dessert: Jelly made from Ehime's beautiful citrus fruits, matcha and cherry blossom baumkuchen with strawberries, served in lovely seasonal dishes. The delicious dishes and thoughtful service made me want to visit again.

All the dishes were delicious, beautifully presented in lovely dishes. The atmosphere in the restaurant was quiet and calming. The chef worked silently behind the counter. The hostess was friendly and provided great service. The head chef, however, seemed more focused on his work and never interacted with us. As it was our first time at the restaurant, his silence made us slightly anxious, wondering if we had done something wrong. But overall, the food was excellent, and we would like to visit again for lunch next time. Thank you for the wonderful meal.

The view of Mount Horai floating on the Qinghai waves, the waterfall of Yoro, yet it is the water of Kishu. Cherry blossoms on the left, tangerines on the right, the faint fragrance of a small garden with yellow butterflies dancing. Riding on a bullock cart, joyous as a sea bream, Yoshihide also delighted, feasting on grilled clams. Suddenly, dishes in the style of Saltimbocca from Italy, shallow clam soy milk soup ramen, followed by the increasingly lively spirit of the Horikawa family, revealing six parts of chivalry and four parts of curiosity, momentarily losing myself in the pot.

Huh? Is it really worth 7,000 yen for lunch with this content? It's unbelievably great value! This was my first time having doburoku steamed dish this year. The service by the female owner is lovely, making it a cozy and pleasant place. I love it! I want to use it more for girls' gatherings.

Counter-style traditional Japanese restaurant in Tenma Bridge. The interior is stunning, as featured in industry publications. The reserved owner and outgoing hostess strike a perfect balance. The sense of cuisine and beautiful tableware. The flavors are subtle, with a natural sweetness that is delicious. The selection of alcohol is also spot-on. The prices are reasonable considering the quality of the food. Overall, nothing to complain about.

I finally had the opportunity to visit Go-Ryori Horikawa, a restaurant with a great reputation for its taste, service, atmosphere, and value for money. I made a reservation the day before and visited for lunch on a day off from work. The course menu was 7000 yen including tax and service charge. The New Year-themed dishes were delightful and delicious. Each course was beautifully presented and the flavors were well-balanced. The dishes included a variety of seafood and seasonal ingredients, all of which were fresh and tasty. The portion sizes were generous and satisfying. The attention to detail in both the food and the service was impressive. The hostess explained each dish and its presentation in a thoughtful and engaging manner. The overall dining experience was excellent and I left feeling very satisfied. I look forward to returning for dinner in the future. Thank you for a wonderful meal.

It is a traditional Japanese restaurant where you can enjoy delicious food and beautiful presentation. The seasonal dishes are always a delight, with small flower petals and decorative touches adding to the experience. The atmosphere inside is quiet and calming, making it a truly happy place to eat. I visit this restaurant 2-3 times a year and look forward to each visit.

I visited a residential area and found a charming restaurant with a clear storefront along a long asphalt path. The sound of bell crickets in the pot added a unique touch to the atmosphere. The dishes, featuring high-quality ingredients like shrimp and tuna, were truly the work of a master. The steaming hot pot of rice on the table across from me looked so appetizing that I couldn't resist trying it as well.

The seasonal dishes and presentation at this restaurant are lovely, but when asked which was the main course, I realized it started with tofu and ended with ginger squid rice. The ingredients seemed quite ordinary, but I didn't notice due to the beautiful presentation and explanations. I also realized that the cost performance was not very good. It's a Michelin restaurant, so I guess that's to be expected.

Horicawa-san's long-awaited restaurant is a place where gourmet people visit every month. The takeout was amazing, but dining in the restaurant was also incredible. The dishes and drinks in July were tailored to the season, and the kind landlady kindly guided us. We were able to enjoy in a private room as well. We will definitely come back.

In the month of November. The banquet begins with a dish resembling a thatched roll, topped with grated yam and adorned with shrimp, eel, and shiitake mushrooms. This is followed by a simmered chicken meatball dish with ginkgo radish and carrot leaves, a Tang-style fried squid floating in a red sauce, sashimi of natural Akashi sea bream and bonito. A mackerel, shrimp, herring, and salmon sushi ball sits delicately on a bamboo basket, hidden among autumn leaves. The meal concludes with a dish of shrimp and taro stewed with red snow crab, a sea bream rice topped with salmon roe, and a chestnut creme brulee. A delightful and satisfying late autumn lunch that brings joy to the heart and fills the stomach.

In Tenma, there is a Japanese restaurant called Horikawa. I was very happy to visit as they had recently won a Michelin star. The interior of the restaurant is spacious with private booths at the counter. The atmosphere was excellent, making it a great choice for business meetings or dates! The hostess was very kind and knowledgeable about the dishes, explaining details and making the experience educational. The dishes I tried were all delicious: the appetizer platter, including a carved kabosu with fillings, a 60-minute baked egg, and more, was amazing. The Ise lobster dish with shiitake mushrooms and turnips had a gentle flavor and was superb. The sashimi platter featured octopus, Ise lobster, natural tuna, and sea bream, all fresh and tasty. The soba and rice cakes were incredibly delicious. The grilled sea bream and fig tempura were highlights, with the fig tempura being a unique and delicious experience. The steamed abalone with shark fin and ankake sauce was outstanding. The matsutake mushroom rice, perfect for autumn, was exceptional. The coffee jelly dessert was surprisingly delicious and a perfect ending to the meal.

In the month of 文, Caesar came, ate, and enjoyed the meal. The appetizer consisted of grilled eel, simmered conger eel, and bamboo leaves. The grilled eel was particularly delicious. The soup contained shrimp and edamame, while the sashimi included abalone with liver sauce, tuna, and sea bream. The main course featured an assortment of dishes such as rolled omelette, duck, prosciutto, kelp with fish roe, sweet potatoes, spicy lotus root, and grilled corn. The fried dish was ayu with a sauce topping. The meal was accompanied by jaco rice and bell peppers.

A friend recommended this restaurant where the head chef used to work at Hanagairou. I visited for lunch and it was about a 10-minute walk from Minami-Morimachi Station 4B exit. On the way, I stopped by the Tenmangu Shrine to pray for good health. The restaurant is located on the first floor of an apartment building, with a stone path leading to the entrance. Inside, there is another entrance with bamboo decorations for Tanabata. The counter has 8 seats, but this time we were guided to a private room as the counter was full. The course menu is around 5000 yen. I started with tea while my companion had sake. The sake was from Nagano, made for Tanabata. The tea glass and sake cup were both beautifully designed. The food was a delight, starting with a dish inspired by Tanabata where wishes were written on oak leaves in the Kamakura period and floated down the river. It was served with celery and yuba, a unique combination. The meal included dishes like eel kabayaki, conger eel, and a variety of seasonal ingredients. The chef explained each dish in detail and the presentation matched the season. The price was worth it for the delicious meal.

In April, I had lunch at a restaurant. The spring season was in full bloom. The food was delicious and I couldn't stop myself from smacking my lips in enjoyment. I also admired the skillful technique used in preparing the dishes.

I have been visiting this restaurant once a month for the past 2 years. The food is undeniably delicious, from the appetizers to the fruits, everything is exquisite. The pairing of dishes and drinks is exceptional. The subtle yet meticulously crafted ambiance, tableware, and presentation embody the beauty of Japan's traditional aesthetics as the seasons change. It is a refreshing experience. The impeccable hospitality with just the right amount of distance makes each visit feel too short. The caring and dedicated nature of the staff is evident. The prices are surprisingly reasonable, almost to the point of concern for me. I hope this restaurant continues to thrive, even if they raise their prices. Forever Horikawa!

This is a Michelin-starred restaurant in Osaka! The location is a bit hard to find, but definitely worth a visit! I visited Mr. Horikawa's restaurant and ordered a slightly expensive course. However, I was pleasantly surprised by the amazing dishes! In particular, the tempura of young ayu fish was not only delicious but also beautifully presented! Highly recommended, I will definitely go back!

I visited this restaurant for lunch a while ago. I don't usually go for kaiseki lunch, but I happened to have some business nearby so I made a reservation in advance. It's a bit of a walk from the station but still within walking distance. I forgot the exact price of the course, but it was around 5000-6000 yen. The dishes I had included: 1. Steamed sea bream milt with yuba and sea urchin sauce 2. Cherry salmon soup 3. Sashimi (bonito, sea bream) 4. Hassun (assorted appetizers) 5. Simmered bamboo shoot 6. Tempura rice bowl 7. Sakura mochi For a lunch course, the food was delicious. However, there wasn't anything particularly outstanding or memorable. The dishes were served in various unique and carefully selected dishes, and the staff engaged in friendly conversation. Thank you for the meal!

The food, drinks, and atmosphere were all great. I was very satisfied with everything. The cost performance was also good, and I would like to visit again. Thank you for the meal.

I made a reservation for my birthday and visited for the first time. The restaurant is spacious with a counter and private rooms. The explanations of the dishes are detailed, and the dishes are beautifully presented in elegant tableware and sake cups. The flavors are to my liking, and I would like to visit again!