After playing golf ⛳️️‍♂️, I was taken by my senior colleague, who I am grateful to both personally and professionally, to "Kaishoku Shimizu" in the new Daibiru building in Kitashinchi. Being in Kitashinchi, there were many customers, but I was impressed by how privacy was well maintained. We enjoyed our meal in a private room this time. The way the staff entered and exited the room, and the way the dishes were served, everything was done in a very impressive manner, as expected in Kitashinchi. The dishes were delicate and beautiful, with subtle yet flavorful taste. Especially the soy sauce grilled bamboo shoots were exquisite. The sake we enjoyed with the delicious meal were Kuro Ryu, Nabeshima, and Kyotsuryu. Since I was with my senior colleague this time, I drank moderately, but next time I plan to visit personally and drink as much as usual. There seems to be various other options on the menu, so I am looking forward to my next visit. Thank you for the wonderful meal! ✨

Having a relaxing lunch in Kitashinchi. Michelin-starred Japanese cuisine and champagne in the middle of the day... it's too much happiness. The sea urchin and warm porridge, okra, the deliciousness of the good sea urchin, and the aroma of shiso are beautiful... a heartwarming start. Appetizer... grilled mehikari, young ayu with sansho sauce, yuba, grilled chicken, junsa and okahijiki overall, it's cool and elegant. Soup... lotus root manju with a strong dashi flavor and elegance. Sashimi... grilled conger eel with plum sauce, bonito with garlic chips and chili on the side, dipped in soy sauce. Even though it's spring, the bonito is fatty and delicious like a return to summer. Grilled dish... eel wrapped around butterbur, Japanese cuisine is really wonderful. Cold sudachi soba with a refreshing dashi, very pleasant. Tempura... horse mackerel, wild fennel tempura, new ginger mixed rice, perfect for early summer. The refreshing and cool taste of the spicy new ginger rice. If you feel like it needs more salt, add some, but even without it, the delicate yet standout flavor of the ginger shines through. Delaware jelly with peach sauce, the juicy Delaware is delicious, a refreshing way to end the meal. The total cost for the meal was 8800 yen.

Michelin Guide Kyoto Osaka 2022 One Star Listing Michelin Guide Kyoto Osaka 2021 One Star Listing Michelin Guide Kyoto Osaka 2020 One Star Listing Michelin Guide Kyoto Osaka 2019 One Star Listing Michelin Guide Kyoto Osaka 2018 One Star Listing Michelin Guide Kyoto Osaka 2017 One Star Listing Michelin Guide Kyoto Osaka 2016 One Star Listing Michelin Guide Kansai 2015 One Star Listing Michelin Guide Kansai 2014 One Star Listing Michelin Guide Kyoto Osaka 2013 One Star Listing Michelin Guide Kyoto Osaka 2012 One Star Listing Michelin Guide Kyoto Osaka 2011 One Star Listing Michelin Guide Kyoto Osaka 2010 One Star Listing November 19, 2021 (Fri) Received Dishes November Night Course Sashimi Squid Karasumi Mochi Hassun Grilled Whale Bacon Eggplant Salad Okara and Quail Salad (Served with Soba Seeds) Shine Muscat, Celery, and Wood Ear Mushroom with Sesame Dressing Potato Somen Crab Shabu-Shabu Crab Rice

Omakase Course (Dinner) ☆ Eel ☆ Sashimi (Sea Bream, Squid) ☆ Karasumi Mochi ☆ Cuttlefish ☆ Hassun (Assorted Appetizers) ☆ Whale Bacon ☆ Crab ☆ Grilled Eggplant Salad ☆ Okara and Chicken Salad (with Soba Seeds) ☆ Shine Muscat, Celery, and Black Fungus with Sesame Dressing ☆ Potato Somen (Noodles) ☆ Soup ☆ Dessert (Persimmon Jelly and Ice Cream). Thank you for the delicious meal! Thank you very much, Shimizu-san!

This was a good time to relax and enjoy each dish slowly, feeling the taste of the ingredients. Since it was lunchtime, I also wanted to experience the atmosphere of a nighttime restaurant. Overall, the food was delicious, but I think it's better to go with someone who can appreciate the flavors of the ingredients. This time, it was excellent.

The Japanese restaurant on the first floor of Daibiru. I've been curious about this place for a while, and the other day my friend treated me as a thank you for everything, lucky me! The food was seriously delicious and it was definitely a hidden gem (＾ω＾) At first, when the rice dish came out, I was momentarily surprised and thought it was a tea kaiseki, but it turned out to be a splendid Namba kappo restaurant! And... a restaurant that prepares bonito tataki as a side dish for the closing rice dish can't be bad (I'm convinced). The portion was just right, not too much to make you feel sick, I thought it was perfect. And my friend said the cost performance was also really good. It was so great that I'm thinking of taking my mother there next time.

In the Dotonbori Daibiru building, there is an open counter kaiseki restaurant that moved from Shimanouchi three years ago. When you enter, you will be overwhelmed by the 400-year-old Yoshino cedar counter, a rare gem in this day and age. They start serving at 5 o'clock, so tonight there were only two groups dining. The cuisine is typical of Naniwa kaiseki, but the bamboo shoots from Kishiwada produced by a local farm are outstanding even a week later, with no bitterness. This was the first time I had such delicious bamboo shoots! The owner even gave me a piece raw, and it was sashimi quality. Overall, it is a great restaurant.

The lotus leaf was too big for the champagne glass, causing it to tip over. The serving staff seemed young and inexperienced, not paying attention to details like replacing wet items promptly. The summer appetizer was nicely presented, except for one plate being upside down. The oyster fry was lukewarm, but the rest of the meal was delicious. The soup had a nice turtle fireworks design and a medicinal taste from ginger. The sashimi was tasty, with a sweet sea urchin and a hint of seaweed salt. The grilled ayu was deboned and easy to eat. The staff repeatedly explained the dishes unnecessarily. The simmered fish was tender and flavorful with a ponzu sauce. The meal ended with rice cooked in a clay pot and grilled corn mochi. Overall, the staff could improve their professionalism given the high prices of the restaurant.

Last time I visited during lunch, but this time (late July) I had dinner there. It was more crowded at night than during the day, and the dishes served were enjoyable. Being in the Kitashinchi area, it seemed to be a favorite among many customers. The grilled dishes, in particular, were exceptionally delicious. The standard grilled rice cakes were also prepared in various ways, which was enjoyable. They also have a wide variety of drinks available, making it a reliable place to visit anytime.

I found a restaurant on Tabelog's Osaka Kaiseki selection, and decided to visit after learning that it had moved to a more approachable location at the Shin-Daibiru building. It's rare to find a Kaiseki restaurant that serves lunch in Osaka, so I made a reservation for a lunch meal while in Yodoyabashi. The entrance to the restaurant was made of white wood, and inside, there was a clean and simple counter. The chef was busy preparing for the opening at 11:30, and once it was time for sashimi, he appeared and the atmosphere became lively. I opted for the 5000 yen lunch set with non-alcoholic beer. The meal started with karasumi rice served in a teacup-like dish, followed by an assortment of appetizers. The highlights were the oyster fry and the soft sea cucumber. The soup with sea bream and turnip was delicious, and the sashimi dish with sea bream and shrimp was beautifully presented. The main course consisted of grilled fish and beet dumplings served with sea bream rice. The dessert was a chestnut crepe with sweet bean paste. Overall, the meal was impressive, with creative dishes like the grilled fish and the chestnut-scented crepe. The only downside was the lack of simmered dishes or pickles. The value for money was good, and the location was convenient. I rated the restaurant 3.7 based on the surprising flavors of the dishes.

We were a group of 5 people dining in a private room and had a course meal. The appetizers included steamed crab rice, namako and kelp chips, and assorted pickles, along with a surprising addition of fried oysters. The soup was made with sea bream and turnip, and we also had grilled pufferfish with soy sauce. The chef personally grilled the dish in front of us, which was a nice touch. The main dish was whale hot pot, served with mixed rice in a clay pot and pickles. For dessert, we had blancmange. The chef's personality shone through in every dish, and the attention to detail in the presentation was evident. Eating this kind of Japanese cuisine makes you feel happy and content. I would definitely love to visit again in the future!

[Visit Date] Dinner on 9/13/2018 [Order] 13500 yen course, bottled beer, 2 small bottles of sake This day, I visited a Michelin-starred Japanese restaurant in Shinjuku. It's a place that has been featured on TV quite a bit and seems to have a lot of regular customers. I ordered the 13500 yen course. The dishes that left an impression on me were the ayu fish, bonito, sea bream in a bowl, natural eel with burdock, and rice with conger eel. The sea urchin and oyster fry were not as good. Thank you for the meal.

The colors are beautiful and they describe the ingredients well! The atmosphere is not so great, but the food is delicious as expected! It was amazing!

First visit. I opted for the chef's choice course at the counter. Each dish was visually appealing and delicious. It felt luxurious and happy! The chef was very friendly and the conversation was enjoyable. I definitely want to visit this restaurant again.

The composition has a unique feel, but the high-end fish collar for lunch might not be very appealing.

I was able to revisit during the bamboo shoot season. Following seasonal ingredients makes the year go by quickly. The first dish was a simple edamame rice. It feels like spring. The following dishes also featured ingredients that evoke the feeling of spring, and the presentation made my heart dance. The hot pot featured wild boar meat. It wasn't as oily or gamey as I expected, and I could taste the deliciousness of the meat. And the star of the day, the bamboo shoot!! It was huge! Simply grilled, it was tender, slightly sweet like corn, with a nice crunch. Japanese cuisine really allows us to enjoy the luxury of the four seasons. Countries near the equator, for example, might not have much variation in ingredients since it's hot year-round. Countries with four seasons are said to have stylish fashion, and it makes sense. The colors we want to wear change with the weather, and I think culture and the seasons are closely linked. Just for that reason, I'm glad to have been born in Japan. Since we were a bit late that day, we were the only customers at the counter, so we could have a leisurely chat with the chef. It was a delightful evening. Thank you for the meal!

I have visited multiple times. I am always fully satisfied with the attention to detail and careful work on the ingredients. The dishes by Mr. Shimizu are always exceptional.

The taste was so moving! I am always surprised by the combination of ingredients ♡ A wonderful restaurant with attention to every detail (^^)♪

Course, plum wine, total 9680 yen.