Known as Naniwa Kappo, the genre of counter-style kappo originated in Osaka. The essence of Naniwa Kappo is that they can do anything, and this restaurant's menu is written on a long piece of paper listing 80 different dishes. The spirit of being able to do anything is evident in this world. So, what kind of restaurant is it and what kind of dishes can you eat there? We visited the Michelin one-star Naniwa Kappo famous restaurant "Naniwa Ryori Yu" for dinner. When we arrived at the restaurant for our 7:00 pm reservation on a Saturday night in November, the counter was already full of regular customers, creating a lively atmosphere. We were seated at a table where we could see the counter on the side. We carefully looked at the long hand-written unique menu on the paper to decide what to eat. There are no prices listed on the menu. "Don't worry about the details," is the spirit of Naniwa, so let's order boldly. We eagerly awaited what would come out first while drinking draft beer. With the course set menu, it's easier for the chef since they can prepare in advance, but with à la carte, they have to make everything from scratch, so it's tough. Especially with the place being crowded, it took a bit longer. Well, that's within acceptable limits. First, lotus root manju was served. It was chewy and delicious, one of the restaurant's proud dishes. Next was the skipjack tuna Tataki. The glossy thick slices were very fresh and satisfying. Yellowtail and tofu in miso sauce had grilled tofu and sliced white leeks, with a thick starchy sauce that warms you up. The ingredients change with the seasons. The petit gratin of local chicken was tasty. The simmered yellowtail with daikon radish had the flavor soaked in. The meticulous cooking that never falls apart was truly impressive for a Michelin one-star restaurant. The local chicken and taro were also the same. The highlight was the fresh yuba and crab in ankake sauce. The yuba was fried like thick fried tofu, then simmered with a delicious crab sauce. The Miyazaki beef salt-grilled was followed by finishing with crab and chicken porridge. Everything was satisfying. I heard that in Kyoto, it's the disciple's duty to preserve the master's taste, but in Naniwa, it's about surpassing the master. This must be the spirit of Naniwa Kappo. As the head chef who was chatting with regular customers at the counter saw us off, he politely greeted us all the way to the entrance. He apologized for making us wait, saying that they had suddenly become busy after being closed due to the pandemic, and his skills had gotten rusty. With just a few words, any wait was forgiven, as it was a heartfelt apology. It was a truly difficult time, but finally, customers were returning, which made him genuinely happy. I am traveling around Japan visiting delicious restaurants.

I visited the restaurant on Saturday, located behind the Tenmangu Shrine. The interior was spacious with a counter and tables for four people. The appetizer was moroheiya. The cold chawanmushi with fresh sea urchin and new junmai was delicious. The sashimi included flounder, akou sea bream, horse mackerel, ishigake shellfish, and higasae tuna. The lotus root manju was followed by a refreshing tomato salad. The grilled young ayu was tasty, as well as the white zuiki with sesame dressing. The grilled natural eel was rich in flavor, served with wasabi. The small tekka donburi was filled with tuna, and the miso soup with clam was delicious. The whole wheat somen noodles with tomato was incredibly tasty. The miso soup with akou fish head was gentle and sweet. The staff and owner were friendly. Thank you for the wonderful meal!

It was a revisit after exactly one year. We made a reservation and enjoyed a meal at Naniwa Kappo with three people. Unlike last time when the recommended dishes were chosen for us, this time we got to choose our own dishes from the menu. It was a hot day, so we ordered a glass of draft beer and carefully studied the menu. It was so enjoyable... We selected a cold chawanmushi with plenty of fresh sea urchin from Hokkaido, and a sashimi platter with sea urchin from Awaji, conger eel from Naruto, and thin-sliced fish from Ako. The sashimi platter was a fantastic choice with three delicious varieties. The conger eel was so fresh and full of flavor that it left us impressed (my two companions even wondered what eel they had been eating before). Personally, I was particularly impressed by the thin-sliced fish from Ako. Intrigued by the natural eel, we also ordered two types of eel dishes, one being a local specialty dish with eel and grilled tofu, and the other being white grilled eel on a hot plate. Both the sukiyaki-style grilled tofu and the fluffy white grilled eel were excellent. We also added the chirping dote-ni (simmered dish) and salt-grilled beef shoulder, and enjoyed three recommended summer sakes. I tried the summer sake from Takasaya for the first time and loved its balance of umami, sweetness, and acidity. After having cold tomato and somen salad, we finished the meal with peaches and paid the bill. On our way out, we chatted with the head chef at the entrance. I think next time I might try dining alone at the counter...

I have visited this restaurant several times. I always have a hard time choosing from the à la carte menu because I want to try everything, so I usually opt for the course menu after the first visit. The food is excellent, and the head chef, apprentices, and staff are all wonderful. This is a fantastic restaurant that I definitely want to visit every season.

I'm happy that I can order a la carte at this Japanese restaurant. They serve the dishes divided for each person, so we can create our own original course. The menu has a wide variety of options, making it hard to choose! They also select and serve us sake, and their choices are great! I definitely want to visit this place again. ❤️❤️

I was taken out by a president in Osaka, who had already ordered the menu in advance for our dinner. I was pleasantly surprised that I didn't have to worry about choosing from the extensive menu. The most memorable dish of the evening was the rare tonkatsu made with Miyazaki beef. It had an amazing texture, flavor, and sweetness. Other highlights included natural eel from Kumamoto, whale sashimi, and fruit tomatoes, all of which were delicious. The whale sashimi had a unique flavor that I had never experienced in Tokyo. The grand finale was the mountain of karasumi on top of green tea soba noodles. The recommended sake paired perfectly with the meal. The president, who believes that "we live to eat," certainly chose a remarkable restaurant for our dining experience.

【Visit Date】Dinner on 7/20/2022 【Order】Chef's Course, Draft Beer Turquoise Blue, Asahiran Shokaku Kamemoto On this day, I had dinner in the Minamimorimachi area at a Michelin-starred restaurant called Naniwa Ryori Aru-san. I made a reservation for 7:30 pm and sat at the counter. The restaurant was bustling with customers. One of the unique features of this restaurant is the wide variety of dishes you can order a la carte, but since it was my first time, I opted for the Chef's Course. The course included approximately the following dishes. I was curious about the oysters, so they included them for me. - Moroheiya, White Wood Ear, Man'yoji Pepper, Surinagashi Soup - Isawo, Akou, Maguro, Tako-mushi - Kegani from Funamisaki Bay, Hamo from Yanagawa, Uosomen with Karasumi, Uni Goma Tofu - Ayu, Fresh Oysters, Fried Amaebi from Sakaiminato, Ayu Gohan, Hakuhou The dishes that left a lasting impression on me were the Surinagashi Soup and Hakuhou. It was quite rare and delicious to have a whole peach come out of it. The total bill was around 18,000 yen, which was quite reasonable. Next time, I would like to try ordering as many dishes as I like a la carte. Thank you for the wonderful meal.

I saw it in a magazine and was intrigued, so I decided to visit "Naniwa Ryori" restaurant. The interior has a counter, table seating, and private rooms, with a refined atmosphere. The owner greets you with a smile, making the place very welcoming. He trained at a famous restaurant in Hozenji Yokocho. We ordered two beers (880 yen each) and cold tea. The appetizer consisted of Kyoto greens, watercress, and whale bacon with mustard dressing, which was not too spicy and had a perfect balance of flavors. The menu is long and written on a scroll without prices, but the drink menu has prices listed. We opted for a la carte as it was our second night in Osaka. We tried the Nagasukujira (whale tail meat and fin) which was sliced thick and delicious with ginger soy sauce. The tail meat was sweet and high quality. We also had fresh horse mackerel sushi, which was thick and tasty. The signature dish "Tenjin Beni Ume-mushi" was a steamed dish inspired by Osaka Tenmangu Shrine, with big plum fruits and mochi, very flavorful. The Miyazu shellfish was of high quality and delicious, especially when served with its liver. The deep-fried eyespot flounder was crispy with a great texture and taste. The soba with karasumi (bottarga) was a favorite, generously topped with karasumi on seasoned tea soba. The carefully selected ingredients and skillful cooking at Naniwa Ryori were evident in every dish. Although I was nervous about the bill since prices were not displayed, it was worth it for the experience. We paid a total of 24,860 yen for two people, including drinks (tax included, credit cards accepted).

The menu is so long with delicious-looking dishes that I can't decide. There are about 80 dishes listed. The prices are not mentioned, so I'm a little nervous, haha. They offer both courses and a la carte options, and I went with a la carte. The cod roe soba was so delicious that I wanted to order more.

I was invited by a respected couple to this place near Hanjo-tei, after passing through the Tenjinbashi shopping street, said to be the longest in Japan. The exterior is adorned with a gate pine and shimenawa, giving it a charming look. We toasted with champagne. The sashimi was a seasonal assortment, dried persimmons with pufferfish skin, and cheese-filled pastry, all of which were exquisite. The pufferfish vinegar dish was beautifully presented, with the flesh carefully sliced. It was not only visually appealing but also delicious. We enjoyed grilled pufferfish, pufferfish milt soy sauce grilled, and salt-grilled options, with the soy sauce being particularly outstanding. The meal also included fried oysters, fried shrimp, beef cutlet, and champagne followed by a second bottle. For dessert, we had pear ice cream, white bean paste-filled pastry, rice cake balls with red bean paste, and black bean pudding. Every dish was delicious, and I cannot express it adequately in words. Thanks to the wonderful invitation to this amazing restaurant, I was able to spend a truly dreamlike time with the lovely couple.

A shop where you can enjoy various dishes a la carte♫ The customers are quite lively and fun, so you don't have to be too tense (´∀｀=) The food was delicious! It would be even better if the menu was a little easier to read, haha.

There is a high-class Japanese restaurant in Higashitenma, run by a chef from Kikawa. We ordered a course meal for around 13,000 yen and had a relaxing year-end party in a private room. The dishes included a refreshing white miso salad with porcini mushrooms, arrowhead clams from Naniwa, taro from Kawachi Nagano with yuzu fragrance, assorted sashimi, tender and sweet grilled conger eel, meaty snow crab, blowfish milt with a sweet and savory soy sauce glaze, a special plum paste chawanmushi, crispy fried blowfish, and a unique pudding for dessert. While the restaurant focuses more on presentation and creativity rather than simply showcasing the ingredients, it offers good value for the price.

This time, I was invited to this restaurant on short notice. Although I had been checking it out beforehand, I thought the exterior seemed a bit intimidating and I needed to psych myself up to go. I later found out that the owner used to have a shop in Kitashinchi, but wanted to cater to families as well, so they opened their own place here. Surprisingly, it's child-friendly. I visited during a quieter period when they had adjusted the seating to allow more space between tables. I left the ordering to my friend, and the a la carte menu was fantastic with no disappointments. I would love to go back again and take my time. Thank you for the wonderful meal! :)

I was a bit worried about COVID, but they spaced out the seating so I felt safe. I can't wait to go back for more delicious Japanese cuisine. I always look forward to seeing what ingredients and cooking methods they use next time! The sashimi was great, and I loved the seared dishes too. The strawberries for dessert were huge and surprised me! Thank you for the wonderful meal!

The grilled conger eel and fresh sea urchin topping was the most delicious (*˙︶˙*) Sudachi udon, sashimi, and crab vinegar were all delicious too! The ingredients change every time I come, so I look forward to coming back each time. I wonder what kind of ingredients they will have next time? (* ॑꒳ ॑* )

Thank you for the invitation to meet at a restaurant in the historical district of Higashi-Temmabashi in Osaka. The restaurant, "Naniwa Ryori Yu," focuses on the essence of cooking and offers a variety of delicious winter dishes. After enjoying a refreshing beer, we indulged in a feast of seasonal delights including boiled mushrooms and pea sprouts, pufferfish steamed in a clay pot, sashimi, simmered cod roe with daikon radish, snow crab, grilled shirako, braised bear paw, clay pot rice, miso soup, pickles, and two boiled custard puddings. The senior guest, who exuded youthful energy and humor, shared insights into the depth and intensity of their work, leaving me inspired and grateful for the opportunity to learn from their rich life experiences. It was an honor to meet such a remarkable individual. Wishing you good health and a wonderful year ahead in this freezing cold weather. Thank you for the delicious meal!

After a long time, I went to Naniwa Ryori Arisan to enjoy some delicious sashimi. The chef's heartfelt greeting filled with craftsmanship made me feel happy and comfortable, as if I had returned to my hometown. I started with a platter of five types of sashimi and a generous portion of turban shell sashimi. The sea bream, bonito, squid, and cutlassfish were all satisfyingly delicious. Then, I indulged in autumn's classic flavors with matsutake mushroom steamed in a pot, grated pear with salmon roe, gratin with shrimp and eggplant, and more. I was captivated by the genuine dishes that are gentle on the body. For the finale, I had matsutake mushroom and conger eel porridge, where the balance of mushrooms and eel was perfect with the rich egg. For dessert, I enjoyed peach, Shine Muscat grapes, and the famous white dumplings with red bean paste. Everything was sweet, crunchy, and had a great texture. Especially, the beautiful dishes at Arisan complemented the food perfectly. Once again, I had a delightful meal today.

You can taste the essence of Naniwa cuisine here. The vegetables, fish, and dashi broth are all excellent, and you can feel the skills of the professionals. The head chef listens to the customers' requests as much as possible. This is a place with high points. It's a restaurant you'll want to visit again. I understand why there are many regular customers.

Overall, Naniwa Kappo at Tenma-san's Okizamoto left a great impression with its extensive a la carte menu that stretches for meters. The ability to choose your favorite dishes as you like, with the option to consult with the staff, is a great feature. Of course, omakase is also available. The attentive service of the head chef and the quick response of the staff are major highlights. Ambience: ★★★★☆ Food Quality: ★★★★★ Situation: Couples, Friends, Repeat Visits: ★★★★★ Today's treats: - Grilled squid and seaweed vinegar dish - Appetizer (Yamato Mananomono) - Assorted sashimi (Awaji flounder, ark shell, Izu golden eye) - Grilled mackerel - Duck dumplings with sansho pepper - Miyazaki beef salt-grilled - Kio Atsukan 700 - Kio Junmai Ginjo 800 - Super Dry x2 - Red G x1 (1000) Comments: - Blankets available - Exceptional hospitality - Deep counter - Great selection of sake cups - No prices listed on the menu (available on the drink menu) - If there is a wait for the food, they offer a small snack - No two-seating system, which is appreciated.

And so, accompanied by two friends from Hong Kong and Macau, who are more like "work colleagues" due to being of the same generation, we headed to this place. Osaka Temmangu Ura. Since it was the first day of a three-day weekend, I thought it would be empty, but to my surprise, the private rooms and tables were full. Even the counter seats were mostly taken. The atmosphere was calm, with no loud voices, as everyone seemed to be there for personal use. The age group of the customers was not too young, and the place was lively but peaceful. This was all thanks to the atmosphere created by the chef/owner of the restaurant. Both of my friends have visited Japan many times and are involved in businesses that deal with Japanese products, so they had no qualms about trying out the set menu. We decided to go all in and try out the course dishes. The specific details of the dishes can be found in the accompanying photos and comments. Essentially, it was a festive version of early spring. As we enjoyed the first dish, we talked about various topics, from the customs of New Year's in Japan to the current market conditions and what we can do in our respective fields. We also discussed the trend of Japanese-style bars and cocktails in Taiwan, and how people there are now visiting famous bars in Ginza. With the help of "Urakasumi Zen Junmai" sake, we discussed the harmony between warm sake and Japanese cuisine, and how they complement each other. After two hours of drinking and eating, we finished with the dessert and one of my friends remarked, "The dishes here are small in portion but not overpowering in flavor. When you eat them together, your soul feels fulfilled and enriched." With a sense of accomplishment, we paid the bill and left, feeling the same appreciation for the authenticity of the experience. It seems that I still have the desire to visit similar restaurants in Tokyo.

I made a reservation one week before in early autumn (October 2018), and visited on October 1st. Despite it being a Monday after the typhoon, the restaurant was almost full. We had dishes such as sea bream sashimi, bonito sashimi, matsutake mushroom steamed in a pot, wagyu beef and sea urchin roll, eggplant with sweet miso, crab croquette, and hot pot rice porridge. Last year, I missed the timing due to a typhoon, but this year I was able to enjoy the steamed dish here. For me, it has become an important pleasure in autumn. On this day, I also enjoyed delicious sake and dishes.