Located across from the Westin Hotel Osaka, this restaurant caught my attention as it looks like a traditional house. Upon climbing the stairs and opening the door, I found myself in a beautifully designed interior with a counter. There are also private rooms on the upper floor, which I found very convenient. The menu consists of course meals only, giving off a strong sense of dedication. Although the restaurant has been open for a year, I wish I had visited earlier. The dishes are meticulously prepared, with extra care put into each step. The soy sauce used for sashimi is not your usual soy sauce but an original kombu soy sauce. They mentioned boiling down the kombu after making dashi, which I found fascinating!

This time, I visited "Naniwa Wappo Sho" in Umeda, Osaka, after hearing that it is a good traditional Japanese restaurant. "Naniwa Wappo Sho" is owned by Chef Noboru Ochiai, who trained at two renowned restaurants, "Masuda" and "Naniwa Wappo Kigawa," in Hiroshima. With such an impressive training background, I had high expectations, and I was not disappointed. Despite having a relatively modest score of 3.18 on Tabelog, "Naniwa Wappo Sho" is a fantastic restaurant that showcases Chef Ochiai's skills. The restaurant is located on the west side of Osaka Station, amidst the ongoing redevelopment, right in front of The Westin Osaka. It opened on November 1, 2016, and I visited it after 6 and a half years of operation. Chef Ochiai spent 8 years at "Masuda" and 5 years at "Naniwa Wappo Kigawa," where he even served as head chef. The latter is a well-known establishment in Osaka that has contributed to the city's culinary culture. The dishes I tried at "Naniwa Wappo Sho" were creative and delicious, showcasing Chef Ochiai's skills and expertise. The restaurant offers a sophisticated dining experience, with a focus on traditional cooking methods and high-quality ingredients. The lunch course I had was compact but well-executed, leaving me impressed with the precise techniques and balanced flavors. Chef Ochiai's use of local Osaka vegetables and unique flavor combinations made the meal truly enjoyable. Overall, "Naniwa Wappo Sho" is a must-visit for those who appreciate skillful cooking and elegant presentations. I look forward to revisiting for dinner and exploring more of Chef Ochiai's creations.

After a few years of absence due to the pandemic, I visited this restaurant again and it has definitely evolved in terms of both its dishes and tableware. The Japanese sake, which I love, was paired with the dishes based on the chef's recommendations. The staff includes a sommelier, so the wine selection was also impressive. I personally prefer Japanese sake, and the casual conversation with the friendly chef, along with the delicious food, made the experience enjoyable. The attention to detail and effort put into the preparation was evident, despite the lack of flashiness. It was a delightful dining experience. Thank you for the meal.

I found this restaurant in a magazine and needed to use it for work. While there are many traditional Japanese restaurants in Kyoto, it's hard to find a reasonably priced one in Osaka. This restaurant is located near Umeda Sky Building. I visited at the end of January and took a taxi from Osaka because I had injured my foot. Although it's within walking distance from Osaka, it's a hidden gem as it's a standalone building and not easy to spot as a restaurant. The restaurant has 6 counter seats, all of which were full on the day I visited. Sitting at the counter, you can watch the chef prepare each dish right in front of you, creating a relaxing dining experience. The lunch course I had was priced at 6,500 yen and included a variety of beautifully crafted dishes showcasing the skills of Japanese cuisine. The customers sitting next to me seemed like regulars and were chatting with the chef. The prices are reasonable for authentic Japanese cuisine, making it a place I would like to visit again for business meetings or special occasions.

I went to the restaurant run by Chef Kawasaka and Chef Masuda. The overall course was well-balanced and well-organized. The traditional Japanese cuisine was delicious and perfectly executed. The chef's personality was also great, and it was a wonderful experience. I would love to visit again!

We made a reservation in advance and visited the restaurant! The lunch course was 6500 yen (including tax) for two of us and one elderly gentleman who seemed to be a regular customer. The interior of the restaurant is mainly counter seating, and it gives off a well-used rather than a particularly clean impression. The course consisted of 8 dishes from appetizers to dessert. There wasn't a particular dish that left a lasting impression on us. The rice served was plain white rice with only pickles and miso soup as side dishes. We wished there was at least one more side dish. Overall, the cost performance was average. Thank you for the meal. I would like to visit again for dinner!

The first visit was around spring this year, I remember that mountain vegetables were served with each dish. The restaurant is located right in front of the Westin Hotel. It used to have a specific day off, so I had excluded it from my list of potential restaurants to visit, but recently it became open irregularly, so I was able to make my first visit. Due to the spread of infection, I hadn't been able to revisit since spring, but this time, I was able to visit with the members of [with Beauty]. We arrived in front of the shop by taxi. We climbed the stairs and entered the shop. Since we climbed the stairs, is the shop called "Noboru" because of that? No, it's because the head chef's name is "Noboru." We were guided to the center of the counter with [Beauty]. The "Chef's Omakase Course" begins. As usual, we toasted with [with Sparkling Wine]. There were plenty of mushrooms such as matsutake in the center of the counter. I asked, "Other than matsutake, what else do you have?" The apprentice replied, "Around here is matsutake... and around here is something else." I asked, "Then, among those, which one is the poisonous mushroom?" The apprentice replied, "I've scattered them all around." Noboru... It's a ridiculously scary restaurant. Of course, it's a joke, but it's a very fun restaurant... Truly, it's "Naniwa Kappo." Today's "Chef's Omakase Course" was as shown in the photos. With super high-quality ingredients and a wide variety of dishes... [Beauty] members were stuffed from the appetizers onwards. I couldn't even eat the sweetfish and matsutake rice at the end. What a waste! I took it home. It was a super satisfying experience at "Noboru" with [Beauty].

Using plenty of Kansai ingredients, this restaurant serves dishes without cutting corners. The vegetables, carefully grown by farmers, are rare to come by. The lake fish is also a delicacy. The soy sauce for sashimi is original and velvety, made with kelp. The professionalism in both ingredients and cooking methods is evident, yet the atmosphere is not snobbish. The hospitality of Osaka is felt in every dish. It was delicious. Thank you for the meal. I would love to visit again!

We made a reservation for a lunch course for 6500 yen in advance to visit for the first time with my girlfriend. There were only two other customers besides us. The course included: - Appetizer: green beans, mushrooms, persimmons, and sesame dressing - Soup: Thai-style clear soup with fish and barley - Sashimi: tuna, yellowtail, and blowfish with ponzu sauce - Side dishes: mushrooms with grated radish, simmered saury, simmered vegetables, fried fish - Main dish: rice, pickles, red miso soup - Dessert: black sesame ice cream, roasted green tea ice cream We were told to enjoy the sashimi with kelp soy sauce instead of wasabi, but we wanted wasabi too! The overall taste was on the strong side. The atmosphere was lovely, but the cost performance was a bit questionable.

The restaurant is located on the south side of Shin Umeda City, a little walk from Osaka Station. The place looks like a renovated house, and the chef seems to be from Kagawa. Upon arrival, we toasted with champagne and had the chef's special course. We started with a crab dish for appetizer, followed by a plate of large dried fish. Everything paired well with the sake. The soup with sea bass, sashimi with blackthroat seaperch, conger eel, and skipjack tuna from the Sea of Japan were all delicious. Especially the liver of thread-sail filefish was amazing. We also had mackerel sushi, mullet roe, and a fantastic dish of spiny lobster and spring rolls. The matsutake mushroom chawanmushi and wild boar hot pot had no gamey taste at all, and the rice with saury was filling. While there was a wine list, we chose our sake with the chef's recommendation. Among them, the Aizu local sake, Kokugon Tefu, was delicious. The grilled dishes were cooked over charcoal. For dessert, we had walnut ice cream, tapioca, and finally, a small tamagoyaki. It was a feast.

The restaurant was featured in the "Amakara Notebook November 2018 issue - What is a traditional Japanese restaurant?" and I had bookmarked it. It is located across from The Westin Osaka, in a renovated residential house, with a quiet and unassuming appearance that may go unnoticed if you're not aware of it. Inside, there is a counter with 8 seats and private rooms are also available. At the entrance, there is a small wine cellar. The patrons during my visit included a group of three friends, possibly a doctor or a venture company president, who stopped by after a round of golf, and a regular female customer who came with her mother for a special occasion. The courses offered are: - Lunch \4,000 (reservation required) - Casual course: \7,000 - Seasonal course: \10,000 - Chef's special course: \14,000 (reservation required) During my visit, I opted for the casual course as it was my first time there. I had requested a handwritten note of the day's menu in advance, and when I arrived, it was prepared so nicely that it could have been used as the actual menu. The attention to detail showed the dedication of the chef. The meal began with: - Kirin Heartland beer: \600 - Appetizer with icefish and lotus root: Icefish is a young ayu fish caught in Lake Biwa during autumn and winter. - Assorted appetizers including white fish, freshly ground fried fish, sweet and spicy simmered octopus, firefly squid with rapeseed blossoms, fresh seaweed jelly, snow peas, marinated sea bream sushi, lily root petals, and grated egg. The presentation was exquisite, with dishes served in unique vessels related to the Hinamatsuri season. - Soup with clams, yam, seaweed, and soymilk: A delicate and flavorful soup that left me speechless. - Sashimi platter with bonito and mackerel: The mackerel sashimi was a rare and delightful addition. - Charcoal-grilled dish with cold-season crucian carp and mountain vegetable miso: The crucian carp from Lake Biwa was at its peak in February, with a rich and fatty texture similar to ayu fish. - Sake pairing with Kuni Koku Junmai Daiginjo "Tefu" from Kuni Koku Sake Brewery in Fukushima: A limited spring edition sake made from Niigata-grown rice, with a slightly sweet and refreshing taste. - Grilled dish with young crucian carp and mountain vegetable miso: The crucian carp from Lake Biwa was at its peak in February, with a rich and fatty texture similar to ayu fish. - Sake pairing with Gunma Izumi Junmai Ginjo "Usumidori" from Shimaoka Sake Brewery in Gunma: A seasonal limited edition sake made from Gunma's rice, with a fruity and melon-like aroma. - Warm dish with sea bream roe, butterbur sprout, and village fern: ==========

I often use this restaurant for special occasions such as anniversaries, birthdays, and Christmas. The dishes, which use seasonal ingredients and have been carefully prepared, have a delicate flavor that is very delicious. Especially dishes made with fresh fish stand out for their high-quality ingredients, making even simple preparations taste exceptional compared to other restaurants. The attention to detail extends to the plates the food is served on, adding to the enjoyment of the meal. Despite the high-quality food, the atmosphere is not overly formal, making it a place where even those unfamiliar with traditional Japanese cuisine can enjoy themselves.

A single-family house located south across the street from Sky Building. Inside, there is a counter. Going up the stairs leads to private rooms. The interior is clean and well-maintained. The price of the dishes varies depending on whether they are fried or not. The broth is delicious. The dishes have a unique and creative touch to them. The plates are also well-suited for the season. The owner's service is friendly and pleasant. The quality of the dishes for the price is excellent. Highly recommended.

I had Naniwa Kappo for the first time. Kappo is a culture originating in Osaka, I learned. The taste, presentation, and manners were all elegant. The seasoning that brings out the flavor of the ingredients was pleasant. I would like to visit again.

Located south of Umeda Sky Building, this restaurant offers sophisticated Japanese cuisine in a hidden gem setting. The chef is friendly and the elegant interior provides a calm and adult atmosphere. The dishes are served in carefully selected tableware, and there is a wide selection of Japanese sake and wine available.

Mr. M's celebration party at a Osaka-style restaurant. There are two private rooms on the second floor, each best for 4 people and tight for 6 people. The 10,000 yen course with 2 beers and 2 wines cost 48,000 yen. The food was decent, with good sashimi, but it felt like it lost momentum towards the end with dishes like wild boar miso hot pot and mountain vegetable rice. Overall, not sure about revisiting, including the location.

The chef was working hard to cook alone, and I felt compelled to cheer them on.

We visited this restaurant for our wedding anniversary. We had been curious about it since seeing it on TV. Finally, we were able to visit. The atmosphere inside the restaurant was cozy and very relaxing. The dishes showed the owner's attention to detail and were all very delicious. Especially the amberjack sashimi, which was skillfully prepared and tasted amazing when dipped in kelp soy sauce. As we left, the owner saw us off all the way to the door, and we could truly feel their hospitality. This is a restaurant that I would recommend to all my friends.

I stumbled upon this newly opened traditional Japanese restaurant. It had a single wooden counter where a young chef and two women were working. I opted for the 10,000 yen course, which featured dishes made with carefully selected ingredients from specific regions. Each dish was delicious, especially the choice between beef and wild boar for the meat course. The only downside was that some dishes took a bit long to be served, but overall, it's a great place to enjoy a leisurely meal. I will definitely come back again!

The atmosphere and the staff were amazing.