Last night, I had dinner with my reviewer friend at a restaurant called "Shunzai Masuya" in Yao, Osaka. Initially, I planned to book the most affordable 4,000 yen course, but based on the restaurant's recommendation, we opted for the popular 5,000 yen course. There is even a 15,000 yen course available. I had a bit of a headache from the wine I had the previous night, so I was a bit tired on the day of our dinner. However, after drinking a lot of water in the morning, my headache subsided by noon, and I headed to Yao. I took some turmeric and felt refreshed by the time I arrived at the restaurant. We met up with my reviewer friend and toasted to a great evening. The menu included a variety of dishes such as jellyfish and salmon roe appetizer, assorted appetizers, fresh sashimi, simmered abalone with matsutake mushrooms, grilled Sendai beef, fried fugu, vinegar-marinated shrimp and asparagus, and a rice dish with plenty of matsutake mushrooms and sweet potato ice cream for dessert. The quality and quantity of the food for the price were satisfying. My reviewer friend even ordered additional sushi towards the end, which was also delicious. The total bill was just under 10,000 yen. "Shunzai Masuya" is a hidden gem of a Japanese restaurant in Yao. They focus on using seasonal fish and local vegetables, with a commitment to using only natural ingredients. The chef's creativity and meticulous work are evident in every dish, showcasing the natural flavors of the ingredients. The menu changes daily, offering a variety of options for different budgets. The recommended drinks are the "Kaze no Mori" cocktail and Dassai sake. The owner, originally from Ikoma, Nara, has a rich culinary background and brings a wealth of experience to the restaurant. Overall, "Shunzai Masuya" is a great restaurant worth visiting in Yao. The combination of quality food, attentive service, and cozy atmosphere make it a top choice for a memorable dining experience.

Revisit. March 8, 2014. I had already been drinking a lot at home, but a friend called me out to join them (laughs) I really have no money left now~(；∀；) And then we went to a wine bar. I can't go out anymore this month...------------------------------------------------------------------------------------------------------------Eating fish~ doesn't improve my intelligence at all, Rikho (´Д｀)=3Well, on this day, I went drinking with my son's classmate's father. We visited a duck cuisine restaurant for the second round, but it was full so we changed course. I wondered where to find a restaurant that could satisfy this father (who is a knowledgeable fish expert and a store manager at a high-end supermarket). Ah! There's a good place nearby~ and we arrived. It's about a 2-minute walk from my place hahaLet's start with some sake!Dassai Sparkling 2400 yenThis is the first time I'm trying this. The bottom of the bottle is cloudy. Let's start by pouring the clear part at the top! Oh, this is fruity too. Can sake this clear be brewed? Definitely a gold medal at the Mond Selection (laughs) (ﾟ⊇ﾟ) Gaijisou must love this~Next, let's have the cloudy part!Oh, this one is rich! A cloudy sake with a lot of flavor, yet it's fizzy, which is interesting. It's good right from the start. Kimizu around 800 yenThe presentation is artistic again. Where can you find such red maple leaves this season? The thickly cut mackerel was marinated yesterday, and it's just right for me who likes a slightly strong vinegar taste!! I could just keep drinking this☆Uzaku around 1000 yenIn recent years, eel has been rumored to be expensive. It often tastes dry and not delicious when eaten outside an eel restaurant, but the eel here is good~(´∀｀) It's a bit moist, and the vinegar balance is perfect! The cucumber served with it is also carefully sliced, which I appreciate. Vinegar oysters This one is just average. It's time to wrap things up. Tempura shrimp 680 yenThe shrimp is sticking out (laughs) That's impressive. The batter is crispy, and it remained delicious until the end. I also had the Spring Deer and Wind Forest sake. I was sad that they were sold out of the jikon... They must be sourcing good fish here, but I think it's the master's skill that makes it taste even better. In the summer, they apparently bring in live mackerel and fillet it on the spot to serve as sashimi. I found a great restaurant~☆

I went to a newly opened restaurant in the neighborhood last year, called "Sho Ya." I visited there right after the New Year. This place is especially known for its delicious fish. First, I had some seaweed salad, which was the first of the season. It was really tasty. Next, I tried the sashimi of mackerel. It was caught in Nagasaki and prepared at 1 pm that day, so it was a rare treat. It was incredibly delicious. I couldn't resist getting seconds of the mackerel sashimi. I also ordered a bottle of the rare sake called "Eikun" while enjoying my beer. It's a cloudy sake, but has a crisp and refreshing taste. The swordfish sashimi was also very tasty. I had some oyster tempura and then went back to my beer. I also tried some "yokowam" which just melts in your mouth. Sashimi and sake make a perfect combination. I also had some other dishes like wild yellowtail, wild Ishigaki sea bream, wild meichidai, and eel sashimi, all of which were outstandingly delicious. The chef really cares about the quality of the fish, so you can enjoy some truly delicious dishes. I will definitely be going back again.

I visited a local restaurant for the second time. The atmosphere of the restaurant is relatively calm, and it is rare in the neighborhood where casual and down-to-earth restaurants are common. The back private room is just the right size for about six adults, with sunken kotatsu tables which is nice. The menu mainly focuses on fish dishes, but there are also plenty of meat options available. The prices are moderate, with many items around 1,000 yen. We started with a sashimi platter including medium fatty tuna, sea bream, squid, fresh mackerel, and stingray. The fresh mackerel was particularly delicious, with no fishy taste. The medium fatty tuna had a nice thickness and was satisfying to eat. I tried stingray sashimi for the first time, and its unique chewy texture was interesting. We also ordered lotus root and asparagus stir-fried in butter. The lotus root was sliced thickly, providing a satisfying crunch, and the asparagus was thick, showing a different way of enjoying them. We ordered a Caesar salad with onsen tamago dressing, which was generously poured over the fresh vegetables. The portion was more than enough for three adults. The pork belly stew was rich and tasty, with a good amount of eel and eel sauce. The chicken wing dumplings were a hit with the kids, with a strong savory flavor that paired well with beer. We enjoyed Dassai Sparkling sake, which was refreshing and delicious. We also tried Kazeno Mori sake, which had a clean taste. Unfortunately, we forgot to check the bottle size, but it was enjoyable nonetheless. We ended our meal with eel and cucumber rolls and spicy tuna rolls, which were also delicious. We may have indulged in too much alcohol, so the bill ended up being a bit high... They also offer courses, so we might try that next time.