It was a Michelin one-star Japanese restaurant that not only made you feel the season through its ingredients, but also through its presentation using firefly cages and dishes resembling boats floating on a river. It was a gentle time flowing on a Sunday afternoon, making you feel the summer. Rating by ainosuke: 5 - Excellent! 4 - Definitely recommendable 3 - A place you would want to visit multiple times 2 - Not a top recommendation, but still delicious 1 - Not very good... 0 - Won't go back.

The reservation is becoming more and more difficult, but this restaurant continues to embody elegance and sophistication. From start to finish, I was completely satisfied. It feels like they have powered up even more. Having a Michelin-starred restaurant in a place like this is truly a pride of the city. I hope they continue on this path of elegance. The guests I brought were also very impressed! Thank you very much for the wonderful meal!

The taste has not changed at all. It has a refined flavor without any strong aftertaste. I am convinced that it surpasses the taste of Yoshikura, let alone its DNA. I have yet to find a restaurant that exceeds the elegance of this traditional Japanese cuisine. Customers are also very satisfied and left with happy faces.

It's a one-star Michelin Japanese restaurant for 2023. It's located in the basement of a building, so it's not easy to notice, but the counter with a large window letting in natural light is pleasant. The grilled abalone and scallop dish with kumquat was visually appealing and delicious. Considering the price, it might be nice to have one more dish. The hostess's service was excellent.

I visited a restaurant in Osaka, Kamimachi for the first time since July. The restaurant offers stable and high-quality dishes. Although it may be a bit far and difficult to reach, a taxi ride to the city center costs only 1,680 yen, so it's not too far. What surprised me the most was the different clientele this time. Apart from us, all the other customers were middle-aged men. The appetizers included crab and Daikokuji-style wheat gluten with apple. The soup featured Matsubagani crab and yam. The assorted dishes included pickled persimmon, shellfish with bonito flakes and moroheiya, Kawachi duck with kujo green onions, smoked salmon and smoked cheese with almond tempura, red sea bream and Yokowa Tomita shrimp, taro and Sasayama edamame, yellowtail with grilled miso, traditional daikon radish, watercress, buckwheat seeds, Fukuoka Yume tsukushi white rice, grilled saury, and autumn mushroom rice with wild nameko mushrooms, maitake mushrooms, chestnut paste, and walnut dorayaki. The dessert was a combination of persimmons and pomelos (although it should originally be apples and pears).

Just a short walk from the intersection of Kamimoto-cho. The taste and atmosphere were wonderful. The dishes skillfully incorporated the seasonal ingredients. The chef's personality is also refreshing. Personally, I found the pond smelt to be especially delicious (^○^). Although it has one Michelin star, it doesn't seem to be recognized in the Instagram community yet, so if that's the case, I think it's a hidden gem. Highly recommended.

I question why the ratings on Tabelog are not going up. I heard that there are still few reviewers, but even so, the ratings are low. It has received stars from Michelin and high praise from renowned individuals, saying it is exquisite. It is truly delicious. As a customer, I am grateful that reservations are available (although it has become more difficult recently).

[Visit Date] Dinner on 10/15/2021 [Order] Seasonal kaiseki course (higher tier) Drink: Heartland Shiramizu Ten'on Yesterday, after work, I went to Uguisuan in Uehommachi. It's a Michelin-starred restaurant with only about 7 counter seats, and I was the only one there. I had made a reservation for the higher tier course through Pocket Concierge. Overall, the food was delicious, but what stood out to me were the sashimi (pike conger, Japanese Spanish mackerel, red sea urchin) and the grilled ayu with roe. As the head chef also mentioned, this season tends to focus on matsutake mushrooms. On this day, they were a high-end product from Wakayama. Thank you for the feast.

Visited for lunch. The atmosphere of the restaurant is fantastic. The lunch set is very cost-effective. The dishes included: - Appetizer - Assorted small dishes - Soup - Sashimi - Grilled dish - Main dish - Japanese sweets The appetizer of mushroom salad was delicious. The assorted small dishes included sweet simmered ayu fish, roasted peanuts, grilled bell peppers, and ikura (salmon roe), all of which were very tasty. The soup with steamed conger eel and wood ear mushrooms had a refreshing yuzu aroma. The sashimi of squid and bonito was sweet and delicious. The grilled dish of sea bream, mushrooms, and seaweed was outstanding. The main dish was chestnut rice, which was so good that I had to get seconds. For dessert, we had a Japanese sweet with pear and grape filling and matcha tea. Overall, I was extremely satisfied and will definitely visit again. Thank you for the wonderful meal!

I was curious about this Japanese restaurant in Kami-Honmachi. It has a good atmosphere with a hidden feel despite being close to the station. The owner seems to be kind, coming from Yoshihisa. The dishes are simple and elegant with beautiful presentation. They also offer sake to pair with the dishes. It's wonderful that you can enjoy matcha for dessert. ✨

I visited "Yugen," a Michelin-starred restaurant in Kamimoto-cho for lunch! The restaurant is located in a half-basement of a building, and the entrance was a bit hard to find. The interior was very well-designed and meticulously crafted. The food was simple yet classic Japanese cuisine, and it was delicious! I enjoyed a gentle meal in a high-quality space. Thank you for the feast!

First visit to this restaurant. Had the kaiseki course for 13,000 yen. They have private rooms, which is great for infection prevention measures. The vibrant presentation of the dishes is enjoyable. The dishes mainly feature spring ingredients, and the flavors are carefully crafted without being too flashy. Unlike some other places that focus on intense flavors for impact, this restaurant seems to prioritize dashi and balance the salt content, resulting in a gentle and healthy taste. I feel like I can keep coming back here without hesitation even as I get older. They also offer a selection of sake that pairs well with the food. I definitely plan on returning.

A restaurant run by a chef with a good reputation. I've been keeping an eye on it since I saw it in a magazine ♫ Located very close to Uehommachi Station. The dishes are not flashy, but each one has a deep and satisfying flavor (´∀｀*) The only thing is that the daikon radish with spice that came out 2 or 3 times was too spicy for me, who doesn't like wasabi or mustard, haha. I wish I had checked that beforehand. Still, overall, I was very satisfied with the taste, atmosphere, and service!! Thank you for the meal（^人^）

I enjoyed it again today. Delicious. How many times have I visited Yugen? And yet, it feels new every time. On the way back from this restaurant, I always remember the dishes that were served. The appetizer... the soup... the sashimi... the hassun... the grilled dish... the simmered dish was cold today. And finally... tamagoyaki with shiny rice, and nori tsukudani marinated in dashi. And I had seconds of umebudou. Completely satisfied. Thank you for the meal.

I made a reservation and visited the restaurant with my partner. We started with beer, as usual. The appetizer was conger eel and water eggplant with jelly. I'm not a fan of raw eggplant, so I let my partner have it. The soup contained hairy crab, lotus root, and thinly sliced winter melon. Next was sashimi, with sweet flounder and natural horse mackerel. I enjoyed the sweet flounder, as it's one of my favorites. The side dishes included mozuku seaweed, sweetfish liver, and conger eel sushi. The grilled dish was hairtail fish. Then we had a variety of dishes like grilled bell peppers as part of the meal. There were various condiments for the white rice. Lastly, we had Japanese sweets, green tea, and dessert. The food was delicious, but it lacked a certain impact.

How many times has it been now? It never fails to meet expectations. It feels like the master has a perfected formula for flavors in his head, and the four seasons of Japan flow naturally without any interruption. It had been two months since my last visit, but I remembered being moved by the feeling that if I closed my eyes in the heart of Osaka, I could hear the sound of a babbling brook, like a restaurant like this existed. Today, every dish was essential and perfectly executed, in harmony with the laws of nature. This is what I truly believe when I say "delicious."

We made a reservation as usual for two people at Heartland Beer. The appetizer was button shrimp, bamboo shoots, and watercress with vinegar jelly. The soup had white sea bream and black bean tofu with uguisuna. The soup tasted a bit light this time. The sashimi was yellowtail and squid. The yellowtail was delicious with its fatty texture. After that, we had an assortment of dishes including angler liver, shirako tempura, and karasumi. The grilled dish was mackerel marinated in miso. The simmered dish was Ise lobster shinjo. This time, the dishes were a bit slow to come out. I hope they can improve the efficiency of serving the dishes.

We visited the restaurant again after enjoying the autumn dishes last time. As usual, we started with beer. The first dish was Yuzu Kamameshi, which consisted of shirako tofu with a white cabbage sauce. It was delicious and changed my perception of white cabbage. Next was a crab dish with turnips in a soup, which had a wonderful flavor. The sashimi included my favorite sweet flounder and seared bonito, both of which were tasty. The following course included various vegetables like carrots, daikon, and kumquats, symbolizing luck. The grilled white sea bream that followed was also incredibly delicious. We then had side dishes and rice with sea bream miso. After enjoying traditional Japanese sweets and green tea, we ended the meal with a delightful dessert. Overall, we had another delicious experience at the restaurant.

Each dish at this restaurant is meticulously crafted, showcasing the owner's attention to detail. From start to finish, you can fully enjoy the flavors. It's not just about carrying on the tradition of the Yoshitaka DNA, but also about evolving. I have never been so excited about food at any other restaurant.

We visited the restaurant for dinner as a party of two. We sat at the counter where there were 6 seats available. The restaurant is run by the owner, an apprentice, and a female manager. The owner, who used to work at Aji Yoshitaka, is known for his cooking skills, so we had high expectations. We started with a dish of shrimp and scallops topped with jelly, which was delicious and raised our expectations even more. Next, we had a white salad of apples and persimmons, which was outstanding. The soup contained grilled conger eel and lotus root cake, with a flavorful broth. For sashimi, we were served two types: first was sea bream, which was tender and sweet, and second was seared bonito with a nice smoky flavor. The appetizer plate included autumn delicacies like saury sushi, chestnuts, and roasted edamame. The grilled dish featured matsutake mushrooms wrapped in barracuda, which was delicious. This was followed by a simmered dish of sesame mackerel served with white rice, which was exceptionally tasty. We ended the meal with homemade sweets and green tea. Overall, the dessert was also enjoyable.