Located near Namba in Osaka, at Hozanji temple, is the restaurant Naniwa Ryotei Kikawa. A friend from Kobe who grew up in Osaka made a reservation for us here, so on a Saturday night, the three of us visited. The counter was full. - First, before the toast, I had a bite of potato cold soup. Then, I had a Kirin Lager. - Goya salad - The sashimi consisted of 8 different bite-sized pinchos, combining Japanese and Western flavors such as medium fatty tuna, sea bream, squid, octopus, etc. - The abalone soup had a large, firm abalone with winter melon and green onions. - The fried dishes included peanut-fried shrimp, ginger, eel, and white fish. They were all delicious with a crispy texture and fresh ingredients. - The chawanmushi had green beans and corn, giving it a unique Western-style omelette-like appearance. - Next was edamame with sea urchin miso, offering a refreshing summer taste. - For the main dish, I chose a summer bear and wild purple vegetable soup. The bear meat was chewy and paired well with the slimy texture of the wild purple vegetable, spreading a rich flavor throughout the mouth. - The rice soup featured the famous kachin rice cake, with soy sauce-grilled rice cakes adding a fragrant touch. Paired with pickles, it was visually stunning. - For dessert, peach jelly with passion fruit sauce was served, offering a combination of sweetness, acidity, and a fun texture. - Finally, we had tea and a jelly wrapped in bamboo leaves, a unique treat from Kansai. We ordered two bottled beers and three servings of sake (Kokuryu, Joko, and Isojiman), totaling over 100,000 yen. However, considering it was around 30,000 yen per person, it felt like a good deal. The staff were kind and attentive, and watching the head chef cook with confidence was a beautiful sight. Thank you for the wonderful meal!

On 9/18, at the Nakanoshima Rihga Royal Hotel Naniwa Ryotei Kikawa, Mr. Ueno Osamu celebrated receiving the Medal with Yellow Ribbon. He has been friends with the writer for 37 years, dining together 3-4 times a year. They often go to Kita-Shinchi or Minami for a second round, sharing both good and bad times. The event took place at the Kourin-no-ma room, with over 300 guests in attendance. Top chefs and sommeliers like Yoshino from Kyoto Kikunoi, Sasaki from Gion, and the sommelier Morimatsu were present. The entertainment by sommelier Morimatsu, Chef Rose from Kobe, and Chef Yuzan was enjoyable, but the highlight was Kikawa's special dishes, especially the "Nimono Wan Kikawa Style" with a French twist of serving red snapper consommé without using kelp or bonito flakes. It was soft, smooth, and rich. While the black rockfish dish in the spring was impressive, the red snapper dish today felt like a further evolution. I wonder how the top chefs at the event, including those from Kyoto Kikunoi and Gion Sasaki, felt about it. Even after turning 60, Mr. Ueno continues to explore new paths beyond the norms of Japanese cuisine, a spirit befitting the Medal with Yellow Ribbon.

The sashimi was interesting with combinations like octopus with basil and tuna with a light balsamic jelly. The skillful cutting of the fish and the hint of ginger in the broth added a nice touch. The texture of the grilled fish and the rich miso sauce on the duck were also delicious. The counter-style restaurant where you can see the eel being prepared adds to the atmosphere, and the grilled sea bass was just the right portion size. I would definitely like to visit again.

Located in Nipponbashi Hozoji Yokocho in Osaka. Naniwa Kappo Kigawa. A long-established Namba Kappo restaurant in Hozoji Yokocho, blending traditional Osaka cuisine with French techniques by the second-generation head chef. I visited for lunch and had the Naniwa Shunzen Tori Course for 9,240 yen. It included a variety of dishes such as spring cabbage, white fish sperm sac, cherry snapper in sauce, marinated octopus, tuna with balsamic vinegar, and more. It was a course focused on fish and vegetables, with each dish showing great attention to detail and flavor. The ingredients were fresh and delicious. Thank you for the feast.

After the Tokyo French tour, I returned to Osaka, back to this restaurant, Fukei-kappo Kyokawa at Hasshoji Temple. This place has been a regular haunt for me for the past 30 years since I turned 30. Turning 60, I declared to my father that I would embark on a "wandering food journey" and visit this place once a year. This place is where I feel most relaxed, and the food reviews come second. Please forgive me for that. The menu included dishes like grated celery-flavored potato, vinegared jelly with rice octopus, scallops, imitation pearls, sea lettuce, and red tansy, a platter of various delicacies, a simmered dish with black-eyed bream, kelp, bamboo shoots, and rapeseed flowers, sashimi platter with different sauces, grilled white sea bream with shrimp sauce, river lotus root, and Apios, and a main dish of Akaushi beef with fuki buds flavored with soybean lees miso, Noseshiitake mushrooms, green onions, and white fungus. The meal ended with a traditional rice porridge with mochi, a dessert of shaved ice with soybean flour, strawberries, setoka oranges, and kiwi. As the conversation with others ended, I found myself the last remaining customer, enjoying the serene and beautiful atmosphere, feeling surprised and delighted, and finding peace in the traditional Japanese cuisine of Naniwa.

When it comes to traditional Osaka cuisine in Naniwa, Kisawa is a must-visit. It has been a while since my last visit. The second-generation chef, Shu Ueno, trained at the renowned French restaurant La Mer where the G7 Ise-Shima Summit dinner was held. He has incorporated his own sensibility and techniques to establish his own style of cooking. However, despite his impressive background, the atmosphere of the restaurant is not overly formal, and guests can enjoy a variety of dishes in a relaxed setting. Kisawa maintains a sense of tradition as one of the faces of Hozoji Yokocho, while also appealing to younger food enthusiasts. I look forward to visiting again soon.

Probably for the first time in a quarter of a century, I visited Kikawa in Housenji Yokocho, the founder of Naniwa Kappo. It is a well-known restaurant that was established around 1965. The current owner, the second generation, has been influenced by the previous owner and La Mer from Ise-Shima. The atmosphere inside the restaurant is efficient and the service is excellent. I had made a reservation for the "Naniwa Shunzen Tori Course" for 9,240 yen (including tax). This is the cheapest course available for lunch. The menu had various dishes, and the presentation was traditional. The food was delicious, especially the sashimi dish. The portion sizes were generous, and the service was attentive. However, the prices for drinks were a bit unclear and on the expensive side. Overall, it was a satisfying dining experience, but the cost-effectiveness could be improved. I would recommend it for those interested in Japanese cuisine, especially for lunch.

It had been a while since my last visit to this restaurant. They have a traditional style of using ingredients without any waste. The sashimi was carefully prepared and each had its own unique style. The grilled fish with scales was undeniably delicious. The Higo red beef, which has been seen frequently lately, becomes sweeter the more you chew. It was a feast!

I hadn't written a review here yet. I have been impressed every time I go, during the day and at night. A long-established traditional Japanese restaurant that Osaka boasts. The location in Hozenji Yokocho is also wonderful. The good old Showa era is here. There are fewer and fewer famous old restaurants in Osaka that are still operating in their original locations. There is a masterpiece called "Goodbye, Today" starring Kyoko Kishida in a Showa-era Daiei movie, and the setting was "Yotaro". I've watched the DVD many times just because I wanted to see the old "Yotaro".... Anyway, the long-established restaurant Kikawa, which is not inferior to "Yotaro", has a history of about 60 years with the second generation master. However, the atmosphere that the restaurant exudes has more of a sense of tradition than "Yotaro". The food is of course wonderful, and even the curry at the end is delicious. And the service, led by Master Ueno, is also wonderful. It's truly the ultimate dining experience where you can spend your time feeling great. I don't know, this feeling. It's a luxurious time that money can't buy. Even if I were to retire on a pension, I would want to go to this famous restaurant at least once a year, even if it means stretching my budget.

I made a reservation for lunch at 12:30 and visited Kikawa-san, which I had been curious about for a while. I had been taken here before, but it felt quite distant. The "Bird Course" featured Osaka cuisine that highlighted the elegance of seasonal fish and vegetables. The meal started with a cold chawanmushi with bonito and sake kasu sauce, followed by a daily assortment of sashimi prepared in the Kikawa style. Unfortunately, I forgot to take photos and ended up enjoying the food without capturing the best moments. The dishes were beautifully presented, but I managed to snap a picture of the last dish, marinated horse mackerel. The meal continued with a lotus root manju in broth, grilled swordfish with vegetables, and a variety of other dishes including eel and abalone. The dessert was a refreshing apple and apple ice cream made with a Chinese citrus oil. The meal ended with a plum yokan and a drink of Perrier with sudachi. The restaurant was empty, perhaps indicating that lunch is not as popular as dinner.

Last year (2021), I visited "Kikawa" to enjoy some amazing Japanese cuisine that left me impressed. This time, I opted for the "Ten Course." Kikawa's dishes are based on high-quality dashi made from kombu, with a touch of French essence, creating a wonderful fusion of flavors. As with my previous visit, I started with a glass of "Jacquesson 744" champagne, followed by "Bérêche et Fils Millesime 2016" (100% Pinot Meunier). While I love the "Jacquesson" brand, this was my first time trying "Bérêche et Fils." I recently had a Pinot Meunier for the first time at "Apicius" in Yurakucho, Tokyo, and was amazed by its quality. The Pinot Meunier from "Bérêche" was also fantastic! The skill of the winemaker truly shines through. I paired the first half of the course with "Jacquesson" and the second half with "Bérêche." Here is the menu for the "Ten Course": [Menu items listed] The dishes featuring my favorite fish like hamo, nodoguro, and wakasagi were exceptional! I envy the regulars who can escape Osaka's stifling summer heat with champagne and exquisite cuisine. Chef Ueno's deep knowledge and experience, evident in his pairings with champagne from the Champagne region, were truly impressive. Thank you for the wonderful meal!

Hasshoji Yokocho is a long-established traditional Japanese restaurant known for producing skilled chefs. However, at 6 o'clock, the counter is empty and there is only one group in the second-floor private room. It's surprising that they use wet wipes instead of hot towels. I chose the middle course, but the dishes served lacked sweetness and umami, probably because they didn't use sugar or mirin. The ingredients were also not the best quality. Finally, the grilled bamboo shoots had a bit of flavor. The sake was dry, which didn't balance well with the food. Just when I was feeling disappointed, the owner appeared and the simmered dish and closing dish were finally at a decent level. The prices are high, so this experience was not worth it.

4/6 Osaka Hozanji "Naniwa Kappo Kawa" (Modern Masterpiece) Compilation Since last July's visit... Greeted with a "Welcome~" as I take my seat at the back... ★Watercress Surinagashi★White sesame tofu with cherry shrimp flavor A white sesame tofu with a sticky texture than usual. The aroma of cherry shrimp pleasantly lingers in the nose... ★Rakusei Kawa-style eight-course meal. After a long, stumbling explanation by a young apprentice, I mutter "I can't remember any of that," causing the neighboring couple to chuckle... Even if you don't understand, it's enjoyable, delicious, and perfect for sake pairing... Rakusei... ★Wari-sen (sliced sashimi) Kawa-style... Each fish is paired with a different sauce. Learned French from master chef Takahashi at the Shima Kanko Hotel in Ise-Shima... A specialty of my father! Another lengthy explanation follows... with many new combinations this time, even more challenging... but interesting... The sake to pair with it is... still "Jinro" followed by sake as a chaser instead of champagne... The correct way to drink at Kawa★Simmered fish soup with sea bream and whitefish roe Rarely found sea bream in the sashimi... but it appears in the soup. The sea bream is deliciously flavorful... just having it seems to create a good broth... Kombu and bonito flakes, added in just a little, create a wonderful soup... Professionals might find the balance difficult... sea bream and whitefish roe are exceptionally flavorful... inviting for sake... Simmered fish soup is truly the essence of Japanese cuisine... ★Grilled bamboo shoot Grilled bamboo shoot comes in three varieties... I choose the simplest grilled one. Why? Because 36 years ago, the first grilled dish I had was this... Inside the pointed bamboo shoot cap hides bonito flakes, and when opened, a fragrant aroma wafts out... dancing with the bamboo shoot... "If the ingredients are good, the plain grilled bamboo shoot is incredibly delicious," I learned this from Kahara in Kita-Shinchi and here at Kawa... ☺️ ★Clear soup with rice cake ★White miso cookie with fuki bud ice cream Among several options... I choose the fragrant "clear soup with rice cake"... this is also my most cherished soup... The dessert is a new white miso cookie... Surprised‼️----- Is it just me or are there not enough dishes?... Correct, I actually forgot to take pictures of the two dishes after the "Grilled bamboo shoot"... ★Low-temperature grilled cherry sea bass ★Slow-cooked Aso red beef cheek When I'm drunk, and a delicious dish appears, I can't help but get carried away and eat messily... I'm a lowly man... especially on that night at Hozanji after a long time. As you can see, I was in high spirits, so please forgive me...

Founded in 1965, this renowned Osaka cuisine restaurant is known for its traditional Osaka dishes and the concept of "starting and finishing a dish." The cuisine at this establishment is based on a rich dashi broth made from kombu seaweed and utilizes local ingredients in a rational manner, reflecting the culture of Osaka. While incorporating French elements, the restaurant aims to preserve the tradition of Osaka cuisine. However, the reviewer, a native of Osaka, found the experience disappointing. The dishes lacked warmth, the explanations were rushed, and the flavors were too bitter, spicy, and acidic. The fusion of traditional Osaka cuisine with French elements felt out of place, and the ingredients and seasoning seemed outdated compared to other fusion dishes. The service was also lacking. The reviewer acknowledges the importance of tradition and concept but suggests areas for improvement. The lunch course, priced at 8,900 yen, included dishes like vinegared horse mackerel, sashimi with various sauces, and grilled saury with Kyoto-style pickled taro. The reviewer found some dishes lukewarm, poorly cut sashimi, and overly seasoned grilled saury. The fried sandfish with kelp puree was bland, while the marinated sardine was the most enjoyable dish. The berry sorbet dessert did not impress due to a mismatch of flavors.

Naniwa Kappo Kawa: Naniwa Shunzen Hana Course (menu changes seasonally) Kawa's specialty dish "Cream Croquette" has a surprising visual! The cream croquette filling is served in an abalone shell, topped with stick potatoes and plenty of ketchup! The carefully selected ingredients prepared by the chef were beautifully presented and all delicious. #Kawa #NaniwaKappoKawa #NaniwaKappoKikawa #Namba #NambaGourmet #NambaLunch #ShinsaibashiGourmet #ShinsaibashiLunch #Kappo #SmallDishes #Osaka #OsakaGourmet #OsakaGourmetInformation #HozojiYokocho #HozojiYokochoGourmet #HozojiGourmet #Hozoji #FlukeOfficialAmbassador #KansaiGourmet

I enjoyed a course meal for lunch at Naniwa Kappo Kawa. The waitress explained the dishes to us, but I couldn't remember all the details. The restaurant had a luxurious atmosphere with about five apprentices. I could sense their dream of owning their own restaurant and polishing their skills. The food was delicious, and I had a great time!

7/29 Housenji Naniwa Kappo "Kikawa" Compilation Edition. It's been a long time since I visited Osaka... and of course, I had to come back to this restaurant that I've been visiting for 35 years... I heard that you can leisurely drink here during the day... The kind owner of the three-star restaurant "Taian" also recommended this place, saying, "You must visit there first..." Thanks to the pandemic, we haven't been able to celebrate the owner of "Kikawa" turning 60, or the celebration of the "Modern Master" yet... Today, albeit belatedly, we raised a champagne toast to the owner... ★ The colorful and cool seating arrangement today... featuring scallop tofu with sea urchin, served on a pink potato puree called Northern Ruby... ★ Somen Nanking (Cucumber) with Champagne, selected from the owner's cellar on the second floor... we chose "Jacquesson 743" which paired perfectly with the chilled somen nanking... ★ Sashimi - "Kikawa-style Sashimi Assortment" by the second generation owner, with each fish paired with its own sauce... Flounder with kelp, horse mackerel with aketagarashi, bonito with balsamic soy sauce, octopus with basil vinegar miso... ★ And now, despite already opening a bottle of Champagne, we found this... my favorite sake. It was used as the toast sake at the 2016 Ise-Shima Summit. The delicate balance of trembling acidity and refreshing umami that emerges when you take a sip... it's just wonderful, I couldn't resist having another glass! ★ Simmered Dish - Ako and Grilled Eggplant, prepared by the third generation who trained at Kyoto Kikunoi... using only Ako bones for the broth without any bonito flakes, resulting in a clear and delicious dish... ★ Grilled Conger Eel with Roe, combining the eel's flesh, surimi, and roe in one dish... served with the largest "Rawanbuki" and tomatoes... ★ Abalone and Flying Fish Roe Chawanmushi, unfortunately, I forgot to take a picture as usual... this restaurant is the easiest to forget to take photos at... ★ Kumamoto "Aka-gyu" - a crossbreed of the Akaushi breed from Kumamoto and Kochi... with a good balance of lean meat and fat, the meat has a distinct beefy flavor. The Japanese-style sauce from Kikawa complements the chewy meat perfectly... I call this the "cheating sauce" because everything becomes delicious with it... ★ Clear Soup - For dessert, I ordered the "one-bite curry" but received the "Katsuo Chazuke" first. It's a gift from the owner... probably saying, "Let's gain weight together"? ★ Corn and Edamame Dessert, I forgot to take a picture for the second time today! Can you tell how relaxed we were just by reading this?... My dad and I, joking around... feeling the warmth of Housenji after a long time... It's such a cozy place...

I finally visited Kikawa-san's restaurant, which I had been wanting to go to for a long time. I was really curious because many chefs who trained at Kikawa-san's restaurant have opened their own places. When I think of restaurants run by Kikawa-san's alumni, I always imagine a wide variety of dishes, but due to the current situation, they are only offering set courses. I chose the "Tsuki" course, which is the middle course out of the three courses available at night. To cut to the chase, I was pleasantly surprised. I had assumed it would be traditional Japanese cuisine, but it turned out to be quite innovative. From the first dish of shrimp shinjo to the dessert of edamame mousse (?), every dish was delicately prepared and I was impressed. The conger eel and the main meat dish were the most delicious I've had recently. I was completely satisfied! I will definitely be visiting regularly in the future. This place has earned my repeat patronage.

My partner, who has no trust in Kanto-style Japanese cuisine, insisted on visiting the renowned traditional restaurant "Naniwa Kappo Kikawa" in Hozoji Yokocho. This restaurant is well-known for receiving high praise from professional chefs in the industry. We visited for lunch on the first day after the lifting of the "Third State of Emergency." We opted for the lunch course equivalent to the "Tsuki Course" from the dinner menu. It was a hot and sunny day, so we ordered a bottle of "Charles Heidsieck Brut Reserve" champagne. The blend consisted of 40% Chardonnay, 40% Pinot Noir, and 20% Pinot Meunier. It had been a while since we had Charles Heidsieck, and it paired perfectly with Kikawa's Japanese cuisine with a touch of French essence. The wine list was impressive as well. Here is a summary of our experience: - Appetizer: Corn puree, hamo fish patty, and topped with shrimp. It made a strong impression and paired well with the champagne. - Vinegared dish: Vinegared whitefish with ginger, cherry tomato, red shrimp, bitter melon, cucumber, shrimp, and wolfberries. The seasonal vegetables were delicious, especially the cherry tomato. - Sashimi: Octopus, flounder with miso vinegar, hamo fish with plum, and whelk. The flavors were outstanding. - Soup: Rockfish, bracken, kuzu tofu, and wood ear mushroom. The balance of flavors was superb. - Grilled dish: Abalone, wood ear mushroom, thick asparagus, and fava beans. It was the highlight of the day. - Intermezzo: Seasonal greens and blueberries. - Warm dish: Scallop souffle, hairy crab, eggplant, and scallop. The souffle and seafood were delicious. - Creative dish: Red beef, zucchini, plum, and Tasmanian mustard. The lean red beef paired well with the Burgundy Pinot Noir. - Rice dish: Kikawa's one-bite curry was exceptional, and my partner enjoyed the rice with swordfish. - Dessert: Green tea granita and tomato. - Tea and fruit: Dried plum and green tea. The atmosphere was filled with regular customers enjoying their meals and drinks, creating a sense of camaraderie. The experience of savoring these exquisite dishes with champagne and wine was truly delightful. We must be careful to preserve this enjoyment. Chef Ueno mentioned that half of the customers were regulars, while the other half were first-time visitors. The service was impeccable, making it easy for newcomers to relax and enjoy. My partner immediately wanted to make a reservation for the next visit. We look forward to returning for the dinner course. Thank you for the wonderful meal!

It's been a while since my last post. I had to go to the head office for work, so I decided to visit a traditional Japanese restaurant that I had been wanting to go to. I made a reservation and visited the restaurant, where I received very polite service and enjoyed the beautiful interior. I had a variety of dishes with some delicious sake. From the appetizer to the dessert, everything was meticulously prepared and very tasty. The dishes were served at a good pace, and the sake was perfectly matched with the food. The chef had a stern look, but he was very friendly and made the dinner enjoyable and delicious. I would love to visit again if I have the chance. Thank you very much for the wonderful experience!

There is a charming area in Osaka, Namba called Hozenshiji Yokocho. One of the establishments there is Naniwa Wappa Kappo Kikawa. Established by Shuzo Ueno in 1965, it is now led by the second-generation owner, Shu Ueno. Shu Ueno trained under the first-generation owner of Kikawa, Shuzo Ueno, and also studied under Chef Takahashi at La Mer, a French restaurant at Shima Kanko Hotel. Known for its unique dishes, Kikawa has gained many fans with its approach to Osaka and Kansai cuisine. The restaurant's atmosphere is warm with a first floor featuring an L-shaped counter and private rooms, with a second floor seating area as well. The lunch menu includes the Flower Course, Cream Croquette, and a variety of other dishes. The Cream Croquette, a signature dish that resembles crab, is a must-try. It features a cream stew-like filling in an abalone shell, topped with stick potatoes and plenty of tomato ketchup. The dining experience at Kikawa is unique and impressive, blending traditional Osaka cuisine with innovative twists and flavors.