Yuno-san does a very meticulous job. It has been a while since my last visit. The tempura of butterbur sprouts makes me feel the arrival of spring. The crab under the gelée seems to be the last crab of the year. The clear soup hides shirako and fish bones. It's incredibly delicious! It's my first time trying octopus and caviar together. The caviar's saltiness complements it perfectly. The sake is delicious. The fragrant aroma of the golden eye snapper is delightful. The grilled greenling is coated in a suitable sauce of seaweed. I drank all the broth. The aroma of seaweed is lovely. The crispy aroma of the blowfish tempura is irresistible. This time, I am thoroughly enjoying the fragrant aromas. I am addicted to this cotton tofu noodles. I want more! The sake goes down too easily. The butterbur sprouts hidden in the simmering pot bring the scent of spring. The kuchiko is also delicious. Both the steak with rice and the rice with dried baby sardines and sansho pepper are delicious. It was another happy evening tonight.

I was surprised to find such a great restaurant in this area. The exterior had a charming atmosphere, and upon entering, I was greeted with a smile. I was excited to see what kind of dishes they would serve. The variety of dishes was great, and as a big eater, I was very satisfied! Each dish was of high quality and beautifully presented, perfect for photos! This time, I used a private room, but next time I would like to sit at the counter! The service was fantastic, and I felt really good about this place! I look forward to trying their autumn and winter menu next time! ^_^

Yuu is located in Shinsaibashi, just up the stairs behind the Hotel Nikko building. When I entered the restaurant, I felt like I had stumbled upon a hidden gem in Amerikamura. The interior had a very nice atmosphere and was quite calming. I sat at the counter this time, which allowed me to see the cooking process up close. The staff were efficient and the food came out quickly. The course menu was the only option at Yuu, and each dish that came out was delicious and visually appealing. The portion sizes were a bit on the larger side, but perfect for those with a big appetite or male diners. The use of seasonal ingredients was also a nice touch. It had been a while since I had such delicious Japanese cuisine. I would love to visit again when the seasons change.

The owner is a very nice person! I had a fun meal at the counter. This restaurant is known for its meticulous work, focus on quality ingredients, and enjoying seasonal flavors. The meat dishes paired with salt koji and Western-style wasabi soy sauce are amazing. And finishing with silver rice makes you feel at ease.

A calm and sophisticated restaurant where mature adults gather. I visited this place to celebrate a friend's birthday before, and this time we came for the delicious Japanese cuisine at the request of a doctor friend. Every dish had a well-balanced seasoning and tasted delicious. I wished there were more table seats so we could chat more leisurely while enjoying the course menu. I was surprised by the huge truffle mountain dish. This place doesn't offer anything too unusual, but serves consistently delicious Japanese food. The age group seemed to be mostly in their 50s. Everyone was casually dressed but had an elegant demeanor. It's great to have such a restaurant in Shinsaibashi. It felt like a slightly upscale environment for us in our 30s, but both the staff and customers were lovely and not pretentious. The interior decoration is simple. We had a wonderful and relaxing time. Thank you for the lovely dishes.

Kaiseki cuisine, where you can enjoy a variety of dishes in small portions, which is great for women☺️ There were so many dishes that I got full halfway through, but the dessert was delicious too. The chef explained the ingredients and how to eat each dish, and all the customers were friendly. Even though it was at the counter, the restaurant had a great sense of unity☺️

I visited Yuuno in Namba, Osaka for a dinner meeting. We sat at a table instead of the counter. It was a shame that we couldn't see the chef at work, but we had a great time chatting and drinking. Under the jelly, there was hidden crab. From the sashimi to the grilled dishes, everything was delicious and satisfying. We talked and drank too much, so I'm not sure if we finished all the dishes in the end.

Recently, I went to a traditional Japanese restaurant and it was the best experience ever!! The head chef is amazing at both cooking and conversation, making the time spent there incredibly enjoyable and happy. I can see why the regular customers love this place so much. I want to come back here every season!! ♡

I was taken to this restaurant by a friend for my first visit. The interior had a couple of table seats and the rest were counter seats, creating a calm atmosphere. We had dishes like Yuba Tachiuo Spring Rolls, Matsutake Mushroom Soup, Nori Rolls with Sashimi, Ayu with Uni Chawanmushi, Rice with dessert (I might have forgotten some in between). The fish dishes, especially the tuna and ayu, were particularly delicious, and it seemed like they were particular about the origin of the ingredients. The meat we had with the rice at the end was so tender and we could have eaten many more servings. The dishes had an elegant flavor and you could feel the seasonality in them. It was really delicious. They also had a wide variety of sake, and we tried a few recommended ones. It was fun to choose a new sake cup with each different type of sake. I didn't know there was such a delicious traditional Japanese restaurant in Shinsaibashi. The portions were generous and we left feeling satisfied. Thank you for the meal.

I visited with a couple of friends on their birthday. It was our fourth visit in a year, and just like last year, we visited in November. The dishes this time were all autumn-themed and absolutely delicious. Even my friend who usually drinks a lot barely drank much today, probably because the food was so good. One friend who likes spicy sake really enjoyed the sake they served. We even received a birthday bouquet as a gift during dessert. We had only mentioned the birthday celebration when making the reservation, so I was really impressed by this service. I look forward to trying dishes from other seasons on our next visit.

It was my first time having a traditional Japanese kaiseki cuisine in Osaka. Overall, the flavors were powerful and distinct, akin to Raoh from Fist of the North Star, in a good way haha. I had expected a softer impression, but I really liked how they brought out the natural deliciousness of the ingredients. The food was excellent, and the chef's personality and service were also very nice. I would definitely revisit when in Osaka.

Michelin-starred traditional Japanese restaurant in Nishi-Shinsaibashi. A sophisticated establishment frequented by adults, drawing inspiration from the Kikawa River. Enjoy Osaka cuisine with a creative twist while listening to the head chef Yuno's old-fashioned Osaka dialect. The dishes include: - Tomato surinagashi with hairy crab, scallops, zucchini, bell peppers, and other summer vegetables, with a touch of chili pepper - Fried kisu fish cakes with corn, burdock root, and green soybeans, seasoned with black shichimi pepper salt - A bowl of long-necked clams from Nagasaki and emerald eggplants, with okra shining like stars - Sashimi platter featuring Awaji rockfish, Hokkaido sea urchin, Tokushima striped jack, and Nagasaki yellowtail, served with plum sauce, ponzu, and salt - Softshell turtle and barley rice with a delicious turtle broth sauce - Grilled alfonsino fish with bonito sake kasu broth, mixed with pounded okra, long green peppers, and Japanese sansho pepper simmered in soy sauce - Akashi octopus cooked in broth with added chili, served slightly raw, with a salad of sponge gourd and Moroccan green beans - Cucumber and lotus root mixed with eel - Grilled sirloin steak with shiso pepper, Western wasabi soy sauce, fresh ginkgo nuts, and burdock root - Clay pot white rice served with beef simmered in soy sauce, mentaiko, whitebait, pickles, and pike conger fish simmered in sansho pepper - Dessert of mango, melon (substituted with grapes due to allergies), figs stewed in red wine, and kinako powder ice cream. The budget is around 23,000 yen and reservations can be made through Table Check, with availability relatively easy to secure. The restaurant is open on Sundays.

I visited Yuuno-san's delicious cooking after a long time. It's been about 5 years. I want to visit more frequently (^^; Even after 5 years, Yuuno-san is still kind and talkative. You can feel his good personality in his interactions with the staff. There are large table seats, but the counter is recommended. The seasonal dishes are so good that you can't help but finish every last bite, even the white rice. Autumn is really nice. It may be a while before I come back, but this is definitely a place I want to visit again. Thank you for the meal!

Visiting a friend in Osaka for a meal with classmates from junior high school. At this age, we are seeking traditional Japanese cuisine. Below is the menu as best as I can remember: Appetizer: A colorful assortment of dishes. A mysterious and delicious Nara-era cheese that tastes like white chocolate but isn't sweet, along with sticky taro and young sweetfish. Soup: A comforting clear soup with the subtle fragrance of yuzu. The soup is light, while the sea bass is a delicate pink and glossy. Sashimi: Button shrimp, Thai snapper, Spanish mackerel, and various types of tuna. The fatty tuna is delicious, but even the marinated tuna has a unique twist with three different soy sauces, including one inherited from a famous shop in Hozoji. Simmered dish: Simmered pike conger, a personal favorite. Soft and tender, it brings a sense of happiness as summer comes to an end. Grilled fish: Grilled salted gizzard shad. The crispy skin and juicy flesh are a delight, complemented by seasonal ginkgo nuts. Side dish: Steamed egg custard with pumpkin, sea urchin, and kelp. A soft and comforting dish to soothe the lingering summer heat. Salad: White fig and tofu salad. An unusual combination that balances the sweetness and acidity of the figs with the mildness of the tofu. Meat dish: Red meat that bursts with the umami of fat when chewed. Rice: White rice with miso soup and pickles. Seconds are served with crispy burnt rice. Dessert: A mini parfait of hojicha tea ice cream, persimmons, fruits, wine-soaked blueberries, mascarpone cream, and green tea. A cozy ending to the meal. Overall, we enjoyed the meal with seasonal ingredients and a blend of Japanese and Western influences. The chef's creativity and attention to detail made for a delightful dining experience. The restaurant manager even bid us farewell, showing genuine hospitality.

I once visited this restaurant and the chef was very nice, so he treated us to a table seat. The menu included appetizers, asparagus potage, assorted sashimi, soup with conger eel and water shield, grilled octopus and summer vegetables, fried meat and summer vegetable tempura, rice croquette, rice, side dishes, and a little dessert. The dishes were a bit fancy, but I usually prefer traditional ones. However, I was captivated from the appetizer. We dined with 6 people at a table, but the service from the young staff was not great. I think the best part of this restaurant is dining at the counter and seeing the friendly chef in action.

Yuno is a Japanese restaurant located in the America-mura area of Shinsaibashi, Osaka. It is a Michelin-starred restaurant that only serves dinner courses. The dishes are well-balanced with meat, fish, and vegetables, and each dish is beautifully presented. They use local Osaka ingredients, making it a special dining experience in this youthful area.

【Visit Date】Dinner on 9/18/2018 【Order】13800 yen course 1 draft beer, 3 half cups of sake I skipped out on my company's drinking party and came to this Michelin-starred restaurant in Shinsaibashi. The sea urchin and Spanish mackerel (with natto soy sauce), Yamagata beef rib, and turtle soup were particularly memorable. We finished with white rice and two desserts. The menu changes on the 10th of every month. The head chef was a pleasant person of the same generation. Thank you for the feast.

Last year's last dinner was at Yuu in Nishi-Shinsaibashi, which was a fitting end to the year. We were seated at the counter and in a private room. We were guided to the counter seats, where we enjoyed delightful conversations with the head chef and were served impressive dishes. The counter seating had its perks. The dishes featured seasonal ingredients and had a refined taste that highlighted the natural flavors of the ingredients. Yuu pays attention to the presentation of the dishes, using beautiful plates and garnishes. They strike a balance between traditional Japanese cuisine and innovative flavors, leaving us excited for the next dish. I was deeply impressed by the visually stunning dishes. It was a place where we could relax and enjoy a luxurious dining experience.

The head chef is friendly and fun! Each dish was creative and delicious.

The presentation was beautiful and each dish was carefully prepared. I enjoyed having three different types of soy sauce for the sashimi, it was nice to be able to try different flavors. The white rice was also very fresh. It was a simple dish after the meat, which was perfect.

I went to the restaurant with an electrician friend. The private room was a bit small. The meal was a set course chosen by the chef. It was okay. With drinks, it was over 20,000 yen.