◼️【Overview】◼️ This is a traditional Japanese restaurant run by a husband and wife who gained experience at renowned Kyoto restaurants. It is quietly nestled in a residential area a short walk from Tanimachi Kyuchome Station. ◼️【Atmosphere and Features of the Restaurant】◼️ The interior features a modern Japanese space with brick walls and a counter made of ash wood. With only 7 seats, the limited space creates a sense of unity among guests. During my visit, all the customers were very polite, allowing me to enjoy my time comfortably. The restaurant does not follow the common practice of starting all customers at the same time, which I appreciated. I must mention that the husband and wife were incredibly kind and wonderful people. They were flexible and accommodating when I arrived late due to a mishap, treating me warmly and equally to regular customers. After the meal, I had a pleasant conversation with them for a long time, feeling grateful for their hospitality. ◼️【Food】◼️ Everything was delicious. This is just the opinion of an amateur. The broth was gentle and light, but there were dishes with a rich umami flavor here and there. The meals were not heavy, allowing me to eat smoothly until the end. The reasonable pricing also left a lasting impression on me. The drink menu clearly displayed prices, and the course menu seemed like it would cost more than double in Tokyo or Kyoto. In this era of "Japanese cuisine bubble," this pricing is truly appreciated. The delicious food, elegant tableware, cozy interior, the atmosphere of the guests, and the wonderful personalities of the husband and wife made it a lovely dining experience. Thank you for the meal. ◼️【Food Menu】◼️ *Please note that there may be omissions or errors - Hair crab, shiso flowers, golden grass, ginger jelly - Soup: Conger eel and winter melon - Sashimi: Sandfish, spear squid - Steamed rice: Corn, batico - Tempura of white sea bream and asparagus, karasumi - Sea bass with cucumber vinegar - Steamed abalone, grilled eggplant, abalone broth - Uni, water shield, onion dashi - Iga beef, Kamo eggplant, Shishito pepper - Burdock root mixed rice - Pickles - Pineapple, mango - 5th-anniversary souvenir cookies ▼Drinks - Wheat shochu, Sato, on the rocks - Sweet potato shochu, Sato, on the rocks - Sake from Ishikawa Prefecture - Apple cider - Perrier *Posting photos on social media is now allowed, so I posted them.

I finally visited "Teruya" in Tanimachi 9-chome near my house, a Japanese restaurant that I had been curious about before. The menu changes monthly, featuring delicious dishes that highlight seasonal ingredients beautifully presented. The omakase course included dishes such as mountain yam agar with Hokkaido sea urchin and dried shrimp jelly, grilled Chairo Maruhata eggplant soup, sashimi of flatfish and swordtip squid, steamed rice with edamame and squid ink, steamed winter melon with abalone and komatsuna, corn mille-feuille with water shield, hairy crab with watercress and sesame dressing, white tai with Tosa vinegar sauce and black seven spice, grilled Kagane eggplant with Awaji conger eel and yuba, grilled nodoguro with ginger rice, miso soup, pineapple and mango dessert, Heartland beer, and sake from Tanba, Aomori, Tanaka Rokugo, Fukuoka, and Wataya, Miyagi. The dishes were light yet flavorful, allowing the quality of the ingredients to shine. The Chairo Maruhata eggplant and sashimi were delicious, and the rice with squid ink was incredibly tasty. The corn mille-feuille was a standout with its sweetness, and the nodoguro rice dish at the end was rich and flavorful. I ended up having three helpings because it was so good. I look forward to visiting this Japanese restaurant regularly to enjoy their seasonal offerings. Thank you for the delicious meal!

I visited a restaurant the day before yesterday for dinner on May 29, 2023. I had the chef's tasting menu along with a small bottle of Heartland, Tohoku Izumi Hidaka Mikita Sake, and Gikyou Haruka. It was located in Tanimachi 9-chome, about a 5-minute walk from the station. I made a reservation for 19:00, and due to a cancellation, I ended up dining alone. The course consisted of various dishes served in a quiet atmosphere. The dishes included sea urchin with new onions, golden grass, and ginger vinegar jelly, red grouper with round eggplant, myoga, and white miso soup, flathead fish with bonito and large basil leaves, asparagus rice steamed with karasumi, lotus root hirousu with crab sauce and manjushage, young sweetfish tempura with real sansho soy sauce and white leeks, simmered abalone with liver sauce, mountain butterbur, udo, seaweed, yellow chives, and semi-dried batico, Iga beef with hachiku, warabi, and assorted cooked vegetables, fresh ginger rice, and mango dessert. The dishes were unique and delicious, with a gentle overall flavor profile. The standout dishes for me were the young sweetfish and the mango dessert. It may be that the season affected the overall impact of the dishes, so I would like to visit again in a different season. The owners were kind and accommodating, even to someone like me dining alone. The total bill came to 30,360 yen. Thank you for the wonderful meal.

On my wife's birthday, we visited my favorite restaurant, "Teruya," after a long time. I was impressed by every dish that came out, with a subtle yet rich flavor. For me, it is the best restaurant. In particular, the dashi at Teruya is a perfect match for me, it's unique. Not too salty, with sweetness yet refreshing. But full of umami. As we talked, I wanted to go back again soon. Not only the food, but also the kindness of the proprietress at Teruya is wonderful and overflowing with kindness. Thank you for the delicious meal, Teruya. I will visit again soon. Thank you for the meal.

I visited the Japanese restaurant Teruya in Gomachi 9-chome. Although I can take photos of the food, I cannot upload them online to respect the customers' experience. In short, I really liked the restaurant. It has a counter-style layout, but all the cooking is done in the back, which is a bit unusual. The chef is said to be from Iida in Kyoto, and the exterior of the restaurant bears some resemblance. The dishes are subtly flavored but full of umami. I was particularly impressed by the squid sashimi, the karasumi topping, the half-cooked butterfish, and the fried abalone, all of which were delicious. Each dish that came out one by one was surprising and enjoyable. We spent about 55,000 yen for drinks and food for two people. Just for the food, it would be around 20,000 yen per person, which I think is a reasonable price. The atmosphere and service were also excellent, and I would love to visit this great restaurant again.

I had been hesitant to post this for quite some time, fearing that it might become difficult to make a reservation. This restaurant does not operate with the style of showing the ingredients in front of the customers. The head chef, who has a craftsman-like quality, earnestly prepares the dishes. It seems that the restaurant is being avoided by Instagrammers as photos cannot be posted on Instagram. Personally, I am tired of dishes where the ingredients are presented as they are, and I appreciate the elaborate dishes served here. The head chef trained at the three-star restaurant "Iida" in Kyoto, and his cooking skills are top-notch. The hostess also provides excellent and polite service. I highly recommend visiting this place, even if you feel hesitant. It will likely change your concept of food.

Located about a 5-minute walk from Gate 9, this quaint little shop exudes a wonderful atmosphere that gets your hopes up. The small and clean interior features an L-shaped counter. The dishes are delicate and beautifully presented. And the taste? Absolutely delicious! Another restaurant added to my list of places to revisit.

I was deeply impressed by the cooking. The chef's delicate and generous personality was evident in each dish, and they worked very carefully. The hostess was also wonderful at taking care of us, and they worked together diligently. Each dish was presented thoughtfully with the dishes, making it visually enjoyable. I had an unforgettable time in a warm atmosphere. A restaurant I want to continue to visit. I'm sure it will be difficult to get a reservation in the future.

I went there for the first time and became a big fan! The food, service, and atmosphere are all great ❤️ It's a shame I can't share photos on social media, but that just adds to the excitement of going there! The dish with hairy crab, fig, and okra was so delicious that I want to eat it again...

I finally came across a Japanese restaurant that I immediately want to visit, and it's located in Osaka city. I love Shiro-san in Nara, but I never expected to find such a wonderful restaurant in Osaka. From the friendly head chef and hostess, to the attention to detail in the interior, small gestures of thoughtfulness, and the amazing food, I have become a huge fan. It's a restaurant that I don't want to tell anyone about. It may not be a place I can afford to visit frequently, but it's a fantastic restaurant that makes me want to go back right away. Thank you for the wonderful meal.

Kaiseki in Tamachi 9-chome. The owner is young but trained at a three-star Michelin restaurant in Kyoto, originally from Okinawa. Dinner starts at 6 pm, no photos of the food allowed for social media. Drinks include Heartland beer, Shichihonyari sake, Takara no Tsurugi junmai, and Tohoku Izumi. The cuisine is traditional, using high-quality ingredients in small portions at relatively affordable prices. The atmosphere is also very nice.

It is located about a 7-minute walk from the Tanimachi Kyuchome Station on the Tanimachi Line. It has an L-shaped counter with only 7 seats. We made a reservation for two and decided to start with beer. The meal started with an appetizer of Awaji sea urchin and white zucchini with jelly, which was delicious. The soup was made with conger eel and winter melon. The sashimi included Awaji horse mackerel and turban shell, both very fatty and tasty. The steamed gingko nut dish with karasumi was outstanding. Grilled saury and eggplant, hairy crab, and golden time grass were served next. The mashed edamame dish was also very tasty. This was followed by dishes such as fried conger eel, Saga beef and eggplant stew, and finally, a meal of black throat sea perch and corn cooked rice. The course was quite substantial.

Located in a residential area a short walk from Tanimachi Kyuchome Station, is the restaurant called Shoya. It is situated on the first floor of an apartment building. The atmosphere inside is great, allowing for a leisurely dining experience. While taking photos of the food was allowed, posting them online was not permitted, so I only have pictures of the interior and the dishes. The appetizers, soup, sashimi, steamed dishes, grilled dishes, and fried dishes were all delicious. It's a shame I can't share the photos. I am so full that I feel like I might burst. (laughs) Thank you for the wonderful meal.

Iida-san's background, or rather his younger disciple, is the more appropriate expression. The driving force behind Iida-san's current position may have been the influence of this Shoya-san. He creates dishes of such a high level that it makes you think so. However, perhaps because he has experienced the difficulty of staying at the top as Iida-san, he seems to have a strong desire to quietly run his shop in a residential area of Osaka. Since he handles everything in the kitchen alone, there are some areas that he cannot reach, but his cooking is sincere and without shortcuts. It may be a luxury to think that someday, in a situation where Shoya-san can fully demonstrate his skills, I would like to taste his abilities. The interior design doesn't seem to cost much, but with good taste, I wonder what kind of wonderful space could be created if given the opportunity to spend some money on this taste. The light and air in this space are wonderful creations.

I visited a restaurant in Osaka, Osaka Prefecture, and Kyoto, which is said to be from Iida. When I went to Osaka, I visited the restaurant with a local acquaintance. The restaurant does not allow photos to be taken and uploaded online, so we focused on enjoying the food without taking any pictures. The restaurant is located in a residential area, not in a bustling city center, and we were asked to savor the experience and not be brought back to reality immediately after leaving. The course meal cost 15,000 yen, which I believe is a reasonable price in the high-priced world of Japanese cuisine. The reason for not allowing photos is to keep the surprise of the dishes for the day of the visit, rather than knowing in advance. Therefore, I will not mention specific dishes this time. Overall, the combinations and use of rare ingredients were excellent. The dashi broth was also from Kyoto, and the level of the restaurant is very high. Although the restaurant is still developing, it is already at a monster level. The couple who run the restaurant are very friendly, and the atmosphere is top-notch. Considering the price as well, I believe this restaurant is a miracle for maintaining such a high level. The fact that photos are not allowed may be one reason why it is not widely known, but I would love to visit this restaurant again and hope it remains a hidden gem. (laughs)

Invitation to a dinner party in Osaka ♡ I immediately searched for "Shoya" but there is very little information available. This is because it just opened in May 2018 and there are no images posted yet, so the full picture has not been revealed. However, what is known is that only renowned reviewers have visited. But trusting the recommendation of a foodie friend is never wrong, so I accepted the invitation without hesitation as always (^O^)／ This place is run by a chef who trained at the famous Kyoto restaurant "Iida" and the participants were all distinguished individuals, yet all very kind and friendly (⋈◍＞◡＜◍)。✧♡ Such kindred spirits! The owners of the restaurant were also very kind and provided warm hospitality, making it a wonderful experience. Location: A 5-minute walk north from the Tanimachi 9-chome station on the Osaka Metro Tanimachi Line or Sennichimae Line (400m), and a 6-minute walk from the Kintetsu "Uehommachi" station (550m). The restaurant is located on the first floor of an apartment in a quiet area despite being within walking distance from the station. Atmosphere: A simple yet elegant and tranquil interior with a U-shaped counter that can comfortably seat 7 people. The luxurious setting exudes a sense of calm and relaxation, which I believe is due to the "kindness" emanated by the owners. Cuisine: Chef's special course (12,000 yen). Normally, I would describe the dishes in detail, but since posting on social media is prohibited to ensure guests' surprise and delight, I will refrain from providing specific details this time. Each dish is beautifully presented and Instagram-worthy, with a perfect balance between the dish and the vessel. The taste is unquestionably delicious, and I highly recommend it. Although the live cooking experience is somewhat lacking as the kitchen is at the back, the impeccable timing in serving by the owner couple is a testament to their trust and partnership, making it a truly wonderful restaurant. I wish it was closer so I could visit with family or close friends. Thank you for the wonderful meal. ✨

This day, there was a dinner gathering in Osaka organized by the head chef of a Kyoto traditional Japanese restaurant. The head chef, who hosted a recent snow crab gathering, recommended Choya-san, so expectations were high. It seems that he used to be an apprentice at the same place... It's quite a distance from Uehommachi, as the restaurant is located on the first floor of an apartment building. With just a small lantern sign, it's easy to overlook, but once inside, the space is elegantly simple, which I personally love. We settled in at the counter seats in the back. There were two head chefs, my husband and I, and two female friends. Choya-san, who used to work at the renowned "Iida" before going independent, has a similar atmosphere to "Iida" with the way he prepares the broth and such. You can't help but exclaim, "Ah... this is delicious." The husband and wife team running the place is doing a great job. While taking photos of the food is allowed in the restaurant, posting them online, including on food review websites, is not allowed. This is to ensure that customers can enjoy the food without any preconceived notions. It's a shame, as the presentation and dishes are beautiful, and I would have loved to share them online. The menu for the evening in Osaka included: 1. Awaji sea urchin & natural shrimp with lily root and agar jelly 2. Red snapper and steamed eggplant in a beautiful bowl 3. Sashimi of Awaji conger eel and bonito 4. Steamed rice with sea bream and peas 5. Steamed abalone, fried ginkgo nuts, loofah, and edamame 6. Marinated crab, chrysanthemum greens, and bonito with chrysanthemum and vinegar jelly 7. Grilled mackerel with salt and vinegar 8. Cold herring soba noodles with Japanese pepper and yam 9. Simmered red taro stem, sweet potato greens, and winter melon 10. Mushroom rice (shiitake, maitake, and awabi mushrooms) 11. Seaweed, miso soup, and pickles 12. Dessert Every dish was elegant and delicious. The ingredients were of high quality, and it seemed like the organizer of the gathering, who is the head chef's senior apprentice, put in extra effort. It might be better to come to Choya instead of waiting endlessly for a reservation at Iida... that might be a bit of an exaggeration, but the good nature of the head chef and his wife, combined with the quality of the food, will surely make this place popular. I am grateful to the organizer for bringing us to such a wonderful restaurant, and I am sure I will visit again. Difficulty of reservation: ★★★☆☆ - Starting to become difficult Car accessibility: ★★★★☆ - Nearby coin parking available Cleanliness of the restaurant: ★★★★★ - Beautiful interior Staff service: ★★★★★ - Excellent service Possibility of revisiting: ★★★★★ - Definitely will return

Photography is allowed, but posting pictures of food to the general public is not allowed. However, taking pictures of the dishes, utensils, and the interior of the restaurant is fine. The traditional Kyoto cuisine was meticulously prepared and left a strong impression. The head chef is 39 years old, considered a young talent in the world of Japanese cuisine where many chefs now start their own ventures in their 30s. It's great to see more people of the same age group succeeding in this field. The hostess may describe herself as modest, but her straightforward and elegant cooking truly reflects the personality of the head chef. The prices are quite reasonable given the quality of the dishes. The balance of salt, acidity, sweetness, the way ingredients are cooked to bring out their flavors, and the selection of tableware are all exceptional. Thank you for inviting me to the meal. I was deeply impressed by the chefs' passion and dedication to each dish, and I had a great time listening to their valuable stories. It was a fun day, and I once again felt the deliciousness of Japanese cuisine.

I visited the Kouseki cuisine restaurant Shouya in Osaka. It is located about a 4-5 minute walk from the Tanimachi Kyuchome Station on the Osaka Metro Tanimachi Line, approximately 325m away. The restaurant is on the first floor of the Grace Kamishio building. Upon opening the door of the 100-year-old warehouse and entering the restaurant, you are greeted by a serene atmosphere with a counter made of solid ash wood with 7 seats. The owner, Mr. Katsunori Shouya, trained for over ten years at renowned Kyoto restaurants such as Gion Maruyama and Iida. The menu I enjoyed today included dishes such as Kinjiso, flat shellfish, abalone with sea urchin, sea bream and Kamo eggplant soup, grilled bonito, eel with Nagasaki urui and half-cooked batako, abalone with abalone liver and asparagus, lotus root manju with sansho pepper, Iga beef, bamboo shoots, and bracken hot pot rice, cream cheese panna cotta with Miyazaki mango and wine jelly. The soup dish was a simple preparation of sea bream with grated radish, highlighting the flavor of the broth. The grilled dish was finished with a light yuzu sauce. The elegant and colorful Ode to the Nightingale plum bowl by Suzuki Hyosaku (2nd generation) and the vibrant Wucai red porcelain plate from the Ming Dynasty complemented the dishes beautifully. Surrounded by a dignified atmosphere, I thoroughly enjoyed the deep flavors of the cuisine. I will definitely visit again. Thank you for the wonderful meal.

I went to Gourmet Buta Shoya for dinner at the gourmet pig restaurant every day. The restaurant opened last May and is about a 5-minute walk from Tanimachi Kyuchome Station. I was invited to a private party, where the usual members from both east and west gathered for a meal. The restaurant has a high-quality atmosphere with a 7-seat L-shaped counter, similar to a Kyoto kaiseki restaurant. The course meal I had was chef's choice and included dishes like abalone, freshwater eel, and cream cheese panna cotta. The owner, Shoya, has worked at renowned Kyoto restaurants like Gion Maruyama and Iida. The food was generally good, but there was no standout memorable dish. The hostess was busy in the kitchen, leaving us customers feeling a bit neglected at the counter. Despite not being able to take photos or use our phones due to the ban on social media posting, it was a good reminder of how much we usually rely on our phones during meals. Overall, I had a lovely time at Shoya. Thank you. Later that night, I enjoyed a course meal of yakitori in Osaka. (laughs)

Opened in May 2018 in a residential area, this traditional Japanese restaurant is run by Mr. Teruya. The comforting taste of the broth can be felt in the soup dish, which includes white fish and Kamo eggplant. The course meal, priced at 15,000 yen, continues with luxurious ingredients such as sea urchin, bonito, eel, abalone, and sweetfish, followed by a shabu-shabu style beef dish served with white rice. The classic flavors are sure to satisfy. The atmosphere is serene and the dishes are comforting. Photos of the food are allowed, but posting on social media is not permitted. However, taking pictures of the dishes, tableware, and white rice is okay.