This is my first visit. *Assorted sashimi *Amaebi tomato *Dried firefly squid *Bottarga *Juwari soba *Appetizer First of all, isn't the appetizer too luxurious? Just with this, I couldn't help but drink more alcohol. The cute bear in the front was a solid tomato sauce with minced onions, not really Japanese in style, more like a pizza sauce. The assorted sashimi was delicious, especially the flounder marinated in kombu. The rare part of the flounder with a lot of fat on the boat in the back right of the photo (I forgot the name) was incredibly delicious. The bonito tataki was half-smoked, which was a first for me, but the aroma of the smoke was strong even before putting it in my mouth. The bonito itself was tender and didn't feel fully cooked, a good combination of smoked and tataki flavors. The striped jack was crunchy and I loved it. The dried firefly squid and bottarga had a nice saltiness that made me gulp down the sake. A must-order for sake drinkers. And finally, the finale of Juwari soba. Juwari soba noodles tend to break easily, but they are particular about how they cook them here. They didn't break at all and had a nice firmness. It was so delicious. I can't believe there is such a wonderful restaurant in Juso... I definitely want to visit again. They seem to have started an Instagram account, so I added it to the details on Tabelog! Please check it out. If you're in the Juso area, you must visit this place.

On September 1, 2023, I revisited this restaurant. It was a rare Friday off for me, and I spent the day visiting two of the Western Japan Thirty-three Pilgrimage temples in Shiga Prefecture before returning home. I made a reservation over the phone for 6:00 p.m. I started with a draft beer and a colorful appetizer as usual. The menu had a fall-like feel with four small dishes. After that, I switched to sake. The first sake was a fruity one from Mie Prefecture, and the sashimi platter featured a variety of fish including tuna, flounder, horse mackerel, red snapper, silvery cod, golden threadfin bream, salted bonito, and blowfish with plum. All were excellent selections. For the second sake, I had a special junmai sake from Aomori Prefecture. I also ordered marinated mackerel with rice bran, which was a light version of pickled mackerel and a sophisticated dish. The next sake was from Shimane Prefecture and it was delicious. The hostess seemed a bit busy attending to other customers, so the chef graciously engaged in conversation with me. He even served a small dish of fig and persimmon tempura as a gesture of goodwill. For the finale, I ordered buckwheat soba noodles, which had an amazing texture and perfect balance of broth, grated daikon radish, and special seven-spice blend. I was impressed by the chef's creativity and attention to detail throughout the day. Despite being older than me, he efficiently took orders with a calm demeanor. I admire his depth of flavor and good taste. It was another enjoyable day at the restaurant. Thank you for the wonderful meal.

On July 7, 2023, I revisited this restaurant. It was a rare Friday off for me, and it was a hot summer day with temperatures exceeding 30 degrees Celsius. I had been recently enjoying visiting the Western Japan Thirty-Three Kannon Pilgrimage sites by car, so I visited three sites in Nara prefecture during the day and then made a reservation for this restaurant over the phone after returning home. Due to some traffic, I arrived at the restaurant a bit late, around 7 p.m. There was only one seat available for me. The hostess mentioned that it was just a coincidence, but I wondered if the restaurant's reputation had been growing due to word of mouth. On this day, there were no couples, only male customers. I started with a cold bottle of Ebisu beer, served in a chilled glass. The appetizer was served in a round glass dish with a large lotus leaf covering it, giving a refreshing feel. It included dishes like simmered kamaboko, corn, fresh lotus root, vinegar-soaked myoga, simmered eggplant, and two other small dishes. The hostess discreetly whispered to me, "I have reserved some Juyondai for you to enjoy later," which is a rare sake from Yamagata prefecture. I was thrilled! It was a Junmai Ginjo sake called "Sake Mirai," a fresh and fruity sake with a mild sweetness and no strong aftertaste. After the beer, I enjoyed a sashimi platter with various fish, including tuna, striped jack, beltfish, yellowtail, and a rare beef sashimi. The presentation was beautiful! I then tried two types of sake, "Bunkajin" and "Natsujun," both known brands but different in style, suitable for summer. I also ordered grilled ayu with miso, marinated before grilling, possibly wild ayu, served with a side of grated daikon with a kick. I paired it with another sake, "Akabu Hishui," with an impressive label featuring a helmet illustration and Roman letters. All the sakes served were either Junmai or Junmai Ginjo. For the finale, I tried the "Aji no Bouzushi," a stick sushi made with horse mackerel, with white shavings of konbu and bits of plum on top, garnished with green maple leaves. It was a delightful end to the meal. The chef efficiently handled orders even when the restaurant was full, passing on drink orders smoothly to the hostess. He truly is a "culinary iron man"! Although I couldn't chat much with the two other customers due to the busy evening, I still had a great time. Thank you for the wonderful meal! I will definitely visit again.

Yasumi-san at Juusan is a husband and wife team running the restaurant. The wife is very talkative (laughs). You can enjoy casual yet authentic Kappo cuisine here. Since the seating is limited, it might be necessary to make a reservation. The highlight is the luxurious appetizers, so don't rush to order. Even amateurs can appreciate the luxurious ingredients displayed at the counter. It's fun just to watch. The live swimming crab is a sight to behold. We had it deep-fried and it was delicious. The head chef is a master of Japanese cuisine. Personally, it's a hidden gem that I don't want to share (laughs).

On March 9, 2023, I revisited this restaurant. It was a Thursday, a public holiday. The restaurant had been temporarily closed from the 5th to the 7th, so my visit was perfectly timed. I made a reservation over the phone and arrived after 7 pm. Earlier in the day, I had been visiting shrines in the Amagasaki area collecting stamps. There was one other group of customers already seated when I arrived. We were seated next to each other and exchanged a few words. They seemed to be interested in the drinks and dishes, suggesting different things to try and enjoying themselves. I started with a bottle of Ebisu beer and enjoyed the colorful and flavorful appetizers, like a treasure box. After that, I switched to sake and ordered a sashimi platter with only fish varieties. The standout for me was the sashimi of silver cod - quite rare and delicious. I also had bluefin tuna (otoro), cutlassfish (lightly seared), striped jack, and shark heart, all with unique and delightful flavors. I then ordered the grilled dishes, including the amazing grilled silver cod which had a rich, fatty texture. While waiting, I was given a small dish of rapeseed blossoms with sesame dressing as a complimentary treat, which had a unique flavor with walnuts. I ended up trying four different types of sake as well. Lastly, I wanted something with rice and decided to try the half portion of mackerel sushi roll, which was also fantastic. A couple who had reserved a table after me were also clearly interested in exploring different dishes, ordering tempura, simmered fish, and more. Personally, no matter how many times I visit, I am always satisfied with this restaurant. Thank you for the wonderful meal on this day!

I made a reservation for Sunday at around 6:30 PM and headed to the counter. It was my first time in Juso, so I was a bit nervous as I walked there. Once inside, I was greeted by a menu full of enticing dishes at this meticulous restaurant. Their specialty, a box filled with delicious items, arrived as an appetizer, and I ordered some sake. The sake was served in beautiful and interesting containers. It was a playful touch! I enjoyed each item in the box while browsing through the menu and large dishes. I decided on the salt-grilled silver cod cheek (which I tried for the first time and it was delicious with a tender texture and flavorful fat) and the first time trying raw red stingray and whale bacon. The red stingray had a unique flavor. It wasn't incredibly delicious, but... As I continued to drink sake, I tried the mountain vegetables with miso vinegar and tofu with miso. The mountain vegetables in miso vinegar had a perfect balance of bitterness and aroma. It was the right choice! I was served homemade karasumi as a service, which paired well with the sake. Feeling satisfied, I consulted carefully with the chef to avoid making a wrong choice, and ordered the oyster and grated yam hot pot and new onion cheese dengaku. The oyster and grated yam hot pot was exquisite. It was the right choice! I confirmed that I could take home any leftovers, so I ordered the mackerel sushi for the end. It was so delicious that it disappeared in an instant. My partner was also very pleased. Despite it being my first time, I was able to have various conversations with the chef and the hostess. It was a cozy counter seat experience.

On January 16, 2023, I revisited this restaurant. It was a rare Monday off for me, and I had some errands during the day, but I was hoping to visit if everything went well. I often recommend this restaurant to customers who frequent the restaurant at the hotel where I work, and recently, a customer who had visited here had left satisfied, as I was informed by the proprietress. It was my first visit of the new year, so I made a reservation and arrived around 5 pm. The restaurant had just started the new year on the 12th, so it was only the 5th day. On this day, there were no other reservations besides me, which was unusual. I chatted with the chef and the proprietress, and enjoyed a cold Ebisu beer with a variety of appetizers, as shown in the photo. There were about 15 items on this day, which was an exceptionally high standard! I switched to sake halfway through, and was recommended a cloudy sake, "Koshinokakera," which was freshly squeezed, so be careful as it may explode like a sparkling wine. The cloudy sake had a soft flavor and was delicious. For the main course, I ordered a sashimi platter with fish only. It included golden eye snapper, striped jack, cutlassfish (which I love!), and tuna cheek meat. The side dishes included red core radish and micro tomatoes, among others. It was delicious! I also tried a sake called "Enayama," a Junmai Daiginjo, new sake made from Yamadanishiki rice, and unfiltered raw sake from Gifu prefecture. Lately, I've been asking for less dry sake, and they understood that and made a good recommendation. Of course, it was delicious! While waiting, the chef picked out a smoked platter with various delicacies, including four types (I'm sorry, I forgot the contents). It was delicious! For dessert, I had a special Junmai sake called "Kikuzui" from Shizuoka prefecture. I also ordered the amazing grilled silver cod with kettle salt that I had been impressed by before. It was superb, with the perfect balance of gelatinous texture and saltiness, served with grated daikon radish. Lastly, I tried "Mutsu Hassen," a rich and extra spicy Junmai sake from Aomori prefecture. Perhaps I got a bit carried away, even I think so. Nevertheless, the combination of the delicious sake, food, and atmosphere here is unbeatable. After me, there were repeat customers and walk-in customers, making the restaurant lively. I love this atmosphere. Thank you to the chef and the proprietress for the enjoyable conversation and delicious food today! Looking forward to another great year. Thank you for the meal!

Visited again on December 28, 2022. It was a coincidental day off for me, as this restaurant is usually closed on Tuesdays and Wednesdays. I received a call from the landlady informing me that they were open, so I made a reservation and arrived around 6 pm. There was one party at the counter and another party of four in the tatami seating area. It seemed like there were more reservations after me. Before ordering any drinks, they served a kinkan citrus appetizer, which was a nice gesture. I ordered a bottle of Ebisu beer, which was served chilled in a frosty glass. The chef seemed busy with many orders for small dishes. After a short wait, the elaborate appetizer platter arrived, as always. It included 15 items such as sea cucumber, oysters, karasumi (bottarga), assorted pickles, seaweed with fish roe, fried items, and vegetables like purple cauliflower and Negi onions. There was also a bear-shaped arrangement with sesame tofu. It was quite a spread and lasted a while. I then switched to chilled sake and tried the Banshu En Junmai Daiginjo, which was a smooth and fruity choice. After a bit of time, I ordered a sashimi platter with various fish like tuna, striped jack, golden eye snapper, swordtip squid, fluke fin, and cutlassfish, accompanied by red core radish and micro tomatoes. I paired it with Kami no Kurenai Junmai Nama sake, which had a robust flavor. I wanted to order a grilled or simmered dish as well, but it was the last day of service and many items were sold out. The chef kindly offered some leftover dishes from other customers, like the shark cartilage with plum, which was delicious. For my final drink, I had Nanbu Bijin Miyamansakari, which was also delightful. The restaurant was fully booked with two more reserved parties and a walk-in customer after me, creating a pleasant buzz. All the guests seemed to share a love for food and drink, enjoying the flavors in their own ways. I appreciated the chef's skills and the interaction with the landlady, making my time there enjoyable. After everyone settled their bills, I was the last to leave. Thank you to the chef and landlady for providing me with enjoyable moments throughout the year. Looking forward to the next year. Thank you for the wonderful meal!

2022.12.2 Revisited On this day, I had an unusual Friday off. After taking care of various errands, I decided to relax in the evening at the natural hot spring "Yunohana-rou" near my parents' house to soothe some slight muscle soreness. After returning home, I called to make a reservation at this restaurant. Unfortunately, they were fully booked for the day, so I rescheduled for a different time as suggested by the proprietress. This worked out well for me since I have Tuesdays and Wednesdays off. I arrived around 7:30 pm. At that time, there was one couple at the counter and four people in the tatami room at the back. I started with hot sake since I had opened a can of beer at home. The sake was served in a cute kappa tokkuri. The appetizer selection was impressive with about 15 items, including two small dishes. This time, I won't go into details about the contents. I switched to chilled sake and tried the "Hyakujurou" Junmai Ginjo Hiwai Unfiltered Namagenshu (Gifu Prefecture). The label featuring the face of a kabuki actor was memorable, and the sake had a delightful aroma. I informed the chef that I preferred fish for the sashimi platter, which included bluefin tuna, striped jack, flounder (marinated in kombu), beltfish, and the red piece in front was whale heart. The quality was outstanding! For my second chilled sake, I had the "Songen" Junmai Hachitama Kin Ginjo Hiyahoroshi (Ishikawa Prefecture). Next, I ordered grilled swimming crab from the tank, which was a unique experience. While waiting, I was also served a piece of smoked fish as a complimentary dish. Finally, I had another chilled sake, the "AKABU" Junmai (Iwate Prefecture). This was a well-known brand. To finish off, I noticed warm udon on the menu and decided to try it. It had a subtle flavor with a strong dashi taste. It was served with grated yam, seaweed, tempura crumbs, and green onions. From start to finish, this restaurant always surprises and impresses me. Thank you for the wonderful meal!

■ A shop in Juso. The master and the landlady always treat us well♪ˎˊ˗... I am always moved by their hospitality from the appetizer ˎˊ˗... Today we had ◉ Assorted sashimi, ◉ Grilled salted Alaskan cod cheeks directly from Hokkaido, ◉ Crab miso tempura, ◉ Fluffy deep-fried mountain yam, ◉ Gatcho fried chicken, ◉ Fried celery, ◉ Pickled celery, ◉ Refreshing and warm udon noodles to finish... Thank you for the feast ↟...☑︎ Business hours: 17:00-22:00 ☑︎ Closed on: Tuesdays and Wednesdays ☑︎ 2-11-10 Juso Higashi, Yodogawa-ku, Osaka, 3 minutes walk from Hankyu Kobe Line Juso Station East Exit ☑︎ Parking: None.▤ ▥ ▦ ▧ ▨ ▩ ▤ ▥ ▦ ▧ ▨ ▩.˗ˏˋ Other posts here → @yu_5.23_ki ˎˊ˗.◯ More gourmet posts here → #Gourmet_yk.▤ ▥ ▦ ▧ ▨ ▩ ▤ ▥ ▦ ▧ ▨ ▩#Yuzuriha #SeasonalCuisineYuzuriha #JusoGourmet #JusoIzakaya #JusoDrinking #JusoHigashi #JusoHigashiGourmet #JusoHigashiExit #OsakaGourmet #YodogawaKuGourmet #WantToConnectWithFoodies #WantToConnectWithFoodLovers #Yuzuriha_yk #Juso_yk #OsakaCity_yk ===========

On October 3, 2022, I revisited this restaurant. It was a rare Monday off for me. I had already donated blood in the evening, so I decided to dine out and called ahead to confirm before visiting around 6 pm. I was informed that they would be closed this coming weekend. On this day, there were already three guests in the private tatami room, and there were reservations for four and two more guests. I started with a refreshing Ebisu beer and enjoyed the usual colorful appetizers (even more exquisite this time!). The autumn-themed dishes included a variety of small plates such as pickled radish, salmon roe, lotus root, smelt fish, gingko nuts skewers, simmered taro, mini rolled omelet, and stick sushi, creating a lively atmosphere. It was truly like opening a treasure chest! Next, I had a sashimi platter with striped jack, saury, fatty tuna, flounder with kelp, live conger eel, seared beltfish, whale bacon, and swordtip squid, accompanied by sea grapes and red core radish, making it a colorful and delightful dish. Each piece was carefully prepared with slight variations. I switched to sake and asked for recommendations of sake brands not listed on the board. The four brands I tried were: Tokujiro Special Junmai from Kyoto, Hakurakusei Junmai Ginjo from Miyagi, Sasara Junmai Ginjo from Miyagi, and Mimuro Sugi Junmai Ginjo from Nara. Although they also offer popular brands like "Dassai," "Yamahai," and "Tengu Mai" on the board, I always prefer to try the seasonal recommendations. For food pairing, I was recommended the grilled yellowtail collar, which had a perfect balance of fat and saltiness, and the grated radish was exceptionally fresh. I also tried the fried goby (similar to sculpin) from the counter, which was crispy on the outside and tender on the inside. The chef often observes the progress of your meal and suggests the next dish accordingly. Sometimes, he even offers complimentary delicacies like a slice of rare treat or boiled peanuts. It's always a pleasant surprise. It was a day filled with good food and drinks. The moderate crowd at the counter made the experience even more enjoyable. Thank you for the wonderful meal once again!

On June 16, 2022, I revisited this restaurant. It was my day off, and a former classmate friend asked me to meet at the hotel where I work for a party or a meeting. We had been communicating through LINE, so we decided to meet in person. I set the meeting time at 5:30 pm at Juso station. The restaurant we went to was a cozy place known for its delicious food. I introduced it to my friend, hoping to surprise him, but to my surprise, he had been there before. Good restaurants really do get popular, don't they? We quickly talked about work and toasted with a draft beer. The beer was perfectly chilled, as always. We ordered about 15 dishes, including white corn, paprika, eggplant, cherry tomatoes with cream cheese, abalone, small shrimp, simmered fish, and some exotic delicacies. The chef's wide range of dishes was impressive. After two beers, we switched to sake. I had the joyful and long-aged junmai daiginjo "Sanpoyoshi," while my friend chose a slightly drier option. The sake set, called "Shizuru," came with a tokkuri and an ochoko, so we ordered them separately. We both enjoyed our favorite flavors. We also had a sashimi platter for two, which was beautifully arranged in a three-dimensional dish. It included tuna, cutlassfish, whale bacon, striped jack sashimi, flounder marinated in kelp, swordtip squid, and sea grapes with sea urchin liver. We continued chatting about work and catching up on each other's lives while enjoying our sake. Later, my friend noticed the thick green asparagus on the counter and had it cooked in butter, along with young corn, creating a delicious dish. Since my friend eats slowly and is a bit of a light eater, we didn't order too many dishes. We decided to finish with an after-dinner drink. The restaurant was quite busy that day, with four other groups besides us. Some customers were even turned away due to full reservations. The restaurant staff seemed to prioritize allowing guests who had made reservations to relax and enjoy their meals. Once again, thank you to the chef and the hostess for the wonderful dining experience.

Visit again on May 7, 2022. After work, despite it being a Saturday, the place wasn't very crowded and I was allowed to stay until around 8:30 pm. It was a shame to go straight home, so I headed to this restaurant near Juso Station. It had been a while since I last visited in October last year, as they had been closed for a while. I usually only get to visit on Thursdays when I have a day off (they are closed on Tuesdays and Wednesdays, and I am busy on Fridays and Saturdays). I had a refreshing draft beer first. The chef's amazing appetizers were like a treasure trove! There were about 15 dishes including vegetables, seafood dishes, simmered liver, simmered gelatin, tezuna sushi, cream cheese stuffed dish, and a curry-flavored dish. I was impressed by the chef's skill and creativity! I switched to cold sake and had "Jokigen, Junmai Ginjo" (Yamagata Prefecture). The sake cup was the usual traditional style. It had a summer feel to it. They have quite a few extra dry sake options, but I prefer this level of dryness lately. Then, I had a sashimi platter! It included bluefin tuna, striped jack, flounder, conger eel, saury, whale bacon, seared blowfish, and even white shrimp and seaweed! A rare treat! The accompaniments were also unique, including sea grapes. I had another glass of cold sake, "Bijofu, Tokubetsu Junmai" (Kochi Prefecture), with an impressive label. It turned out to be a gold award-winning sake at the National New Sake Appraisal for seven consecutive years. Truly delicious! Lastly, I had their original chilled hirazake, which was also quite unique. When I asked for a special delicacy, the chef prepared three types of karasumi (bottarga). One of them was from saury, which was quite interesting! I am always amazed and surprised by the offerings here. That's why I can't stop coming back. I left the restaurant promptly at 10 pm. They are strict about closing time here, and all the customers are aware of that. Thank you for the wonderful meal!

I came here for the first time with my mom. I was surprised to find such a high-level restaurant in Juso! The Japanese cuisine here uses high-quality ingredients and the presentation and cooking methods are top-notch. I enjoyed dishes like matsutake mushrooms, sashimi, meat, lotus root manju, all of which were delicious. The prices are reasonable for the quality you get. I feel confident bringing people here for meetings or entertaining. Definitely recommend for business dinners or entertaining clients!

I revisited the restaurant after a really long time, as Mr. Sono had to close the shop for quite a period. The mama-san also complained, "We can't do without alcohol at all." So, it had been about a year since my last visit. On this day, I was the first customer at the 5:00 PM opening. Almost at the same time, a group arrived and sat at the tatami mat seating. I started with a bottle of Ebisu beer, nicely chilled. After a short wait, the appetizer arrived, like a treasure box. It included two small dishes and a variety of items like young sweetfish, chestnuts, ginkgo nuts, jellyfish, figs, abalone, clams, and more. This alone was quite a substantial dish. Next, I had a sashimi platter. It had bluefin tuna, whale bacon, and on this day, bluefin tuna belly as well as striped jack, flounder, golden eye snapper, blowfish with plum, and even sea grapes on the side. The quality and variety were impressive. By this time, I switched to sake. First, I had Mimuro Sugi Junmai Ginjo made with Oomachi rice, with a sake meter value of around +5. This level of dryness was just right for me. Then, a group at the tatami seating ordered grilled salted collar of blackthroat seaperch. It was very fatty with a nice chewy texture, and the grated daikon radish on the side was a perfect match. I also had Zaku Enochi Junmai Ginjo with a wonderful aroma and fruity taste. Later, I enjoyed a platter of delicacies including homemade karasumi, icefish namasu, and another dish that I forgot the name of. I also tried Bann Hiyaroshi Junmai Ginjo, Minami Dewa Sansan special Junmai Hiyaroshi, and some new sake cups that had just arrived that day. The unique cups and the rare ingredients displayed on the counter sparked conversations. It was a fun time chatting with the chef, the mama-san, and other regular customers. It's always an enjoyable experience coming here. I will visit again. Thank you for the delicious meal. I hope everywhere can return to regular business soon...

This is a restaurant in the 13th district. The owner and the lady of the house always treat us well. The appetizer is always luxurious here. We had a sashimi platter, cod milt in butter, black wagyu beef tartare, simmered nodoguro fish, and tempura of live prawn. For dessert, we had miso soup and fruits. We are full from the delicious food prepared by the owner and the enjoyable conversation with the lady of the house. Thank you for the meal!

On September 4, 2020, I revisited the restaurant. It was my first day off in a while, and it was a Friday. I made a reservation for a table at 7:00 pm over the phone. The area was bustling with activity as nearby restaurants were also quite busy. When I arrived, there were already four groups of customers, and the restaurant was full. The restaurant had taken various measures for COVID-19 prevention, such as putting up partitions. I ordered my usual Ebisu beer and enjoyed the usual assortment of appetizers. The appetizers included three small dishes, simmered gelatin, kelp with fish roe, boiled clam, chestnut, gingko nut and bamboo shoot skewers, squid, grilled fish, maple leaf-shaped gluten, red and yellow leaf decorations, peanuts, and grilled wheat gluten. The presentation was colorful and the taste was excellent. Later on, I switched to sake and tried "Takasago" from Aomori Prefecture, which was a rare brand to come by. I skipped the sashimi and ordered the "Seafood Namero," which was a combination of several types of fish with herbs like shiso, green onion, and myoga. The taste was outstanding, and the portion was generous. I then requested something warm and got the "Lotus Root Manju," which was made by pounding the lotus root without cutting it. It had a unique texture. I continued with the sake and tried "Kikunosato" Junmai Ginjo from Iwate Prefecture, which was great for pairing with food. As a side dish, I had "Sakamori," a small dish with a lid, perfect for sake. I also tried "Minami" Junmai Nama Chotoku from Kochi Prefecture, which had various hidden flavors. I may have had a bit too much to drink, but everything was delicious. It seemed like many people at the restaurant were fans of sake. Towards the end, some regular customers I knew also showed up, making the atmosphere even livelier. It was another enjoyable evening at the restaurant.

Visited for the second time this month on July 30, 2020. Made a reservation over the phone and arrived after 8 pm. There were two groups of customers already there. Sat at the counter near the back and chatted with the chef and the hostess. Started with a bottle of Ebisu beer and enjoyed a variety of appetizers, including edamame, young ayu fish, tachiuo, simmered gelatin, grilled avocado, persimmon with cream cheese, fukusayaki, small shrimp, anago, yuba, and two small dishes (edamame and delicacy). It was quite a spread! The dishes were served in different types of plates, adding to the experience. Of course, everything was delicious. Instead of a sashimi platter, I tried the "striped jack sashimi" this time, which was beautifully presented with different parts of the fish. The garnishes were not your usual ones, including red turnip, codium, lotus root, and red sorrel. For sake, I tried the ☆ Suigei (Kochi) this time, which was a perfect match. For the after-dinner treats, I had pickled bitter gourd, icefish namasu, and squid jerky (probably homemade), all of which were delicious. The ☆ Shinomine (Omachi, Junmai Ginjo, Nara) sake was also a hit. When asked for one more dish, I was recommended eel tempura, which was served with plenty of dipping sauce and green onions. It was also very tasty! I had one more drink at the end, but I forgot the name. The majority of customers seem to be regulars, and the atmosphere is friendly with the hostess's gentle sarcasm and the chef's jokes. I will definitely be visiting again. Thank you for the wonderful meal that day.

On July 3, 2020, I revisited this restaurant. It was a rare Friday off for me, so I stopped by Umeda for some errands and then visited the restaurant around 6 pm after making a reservation over the phone. I sat at the far end of the counter, which had eight seats. In front of the counter, there were large summer oysters, turban shells, water eggplants, bitter gourds, thick asparagus, giving off a early summer vibe. As usual, I started with an Ebisu beer, followed by a serving of appetizers. Mine came on a glass plate with large shiso leaves attached to it. There were so many dishes, including two small plates, offering a variety of delicacies such as young sweetfish, fish roe, abalone, tuna, and a well-balanced assortment of seasonal vegetables. Usually, I would move on to the sashimi platter after this, but on this day, the chef recommended the "simmered tuna eye" for me to try. The eye part referred to the gelatinous area around the eye, not the eyeball itself. It was cooked in a slightly strong broth that paired well with the dish. The tofu and burdock root accompaniments also complemented the dish. I then switched to sake, trying the "Karaho, Kikon no Karakuchi" with a sake meter value of 25 (Akita prefecture). It was not bad, but the taste was a bit challenging. For the after-meal course, which was a rare occurrence at this restaurant, I ordered the "Black Wagyu Misuji seared with ponzu sauce." Misuji is a rare cut from the shoulder area near the scapula with lean red meat. It was served with chopped scallions and shichimi pepper, providing a refreshing taste. I had a second sake, the "Bunkajin, Natsu Junmai" (Kochi prefecture). The chef recommended a dish with fresh lotus root, mixed with bitter gourd and asparagus, which are also my favorite ingredients. The stir-fried dish had a beautiful touch of red and yellow bell peppers. For my third sake, I tried the "Hououbiten" (Junmai Ginjo) made from Omachi rice (Tochigi prefecture). I couldn't resist and had a fourth sake, the "Natsukujira" (Junmai Ginjo, Genshu) made from 100% Hokkaido sake rice. I have recently become fascinated by the charm of Japanese sake and tend to drink a bit too much. This restaurant always surprises me with new discoveries and stimulates my senses. Thank you for the wonderful meal.

2020.5.28 Revisited The state of emergency has been lifted and after about a month and a half of closure, the restaurant is finally open. I also had a rare Thursday off, so I called ahead and visited around 7 pm. There was a lively atmosphere with regular customers. I ordered an Ebisu beer and was served a colorful and abundant assortment of appetizers, with a lotus leaf cover on this day. There were about 12-13 items, including two small dishes, octopus, conger eel, simmered fish, and various vegetables like myoga, hosotake, and mini asparagus. It had a early summer vibe with decorations of blue and red leaves. The eight-seat counter was almost full, and even the back tatami seating area was starting to fill up. Everyone enjoyed the chef's dishes and the witty banter mixed with sharp remarks from the mama-san. After ordering a sashimi platter, I switched to sake and tried "Gozen Sake," a unique bottle made from Okayama's Omachi rice. The sashimi arrived with items such as bluefin tuna, golden eye snapper, striped jack, Japanese flying squid, conger eel, flounder, and deep-fried river crab. The black plates were quite distinctive. The flavors were excellent. I also ordered an "Okinawa Three Variety Platter" as a side dish, which included dishes like goya and sea grapes in vinegar, and island pickled shallots with miso. There was also a surprise item of lotus root skin chips. The customers around me seemed to be genuinely enjoying the long-awaited dishes, with comments like "This is delicious!" and "So tasty!" The simmered fish dish was particularly impressive with its large serving on a plate. I had two more sake options, including "Asakura" from Yamagata, a super tasty extra dry sake with +10% alcohol. Later in the evening, a repeat guest from the hotel where I work also visited the restaurant, and we enjoyed some time together. They ordered "Tenpukuryuou" ULTRA DRY from Saga (another striking label), which I also tried. There are some hidden gems not listed on the menu, like the "Chilled Hirezake" (homemade) that I sampled. They offer a variety of homemade delicacies and dried fish. Dining out is truly wonderful, and I had a delightful evening after a long time. Thank you for the wonderful meal.

On February 27, 2020, I revisited this restaurant. It was my day off, and in the morning I had a regular health check-up at work. In the afternoon, I went to a gym in Juso for a free trial training session. After that, I visited this restaurant. I had been determined to visit whenever I had a day off on Thursday or Friday because I am drawn to this place. I called ahead and there was availability when I arrived around 7:30 pm. The restaurant was quite busy, a testament to its popularity. Despite concerns about the virus, the restaurant seemed unaffected. I started with a bottled beer and the classic appetizer assortment resembling a jewelry box. The atmosphere had a hint of the Doll Festival celebration. The assortment included various delicacies like marinated dishes, simmered dishes, and grilled dishes, all beautifully presented. There was even a small bag of Hina Arare included. Next, I had a sashimi platter with a variety of fresh fish. The presentation was stunning, and the flavors and textures were excellent. I also had two servings of hot sake and added the recommended grilled silver cod collar, which was a bit unusual but delicious. The Master also recommended a dry sake called "Junmai Bakurai Karakuchi" from Yamagata, which was fantastic. I also had a special appetizer trio, which included sea cucumber innards, icefish marinated in vinegar, and another dish. The Master even seared some fresh Mehicari in front of me as an additional treat. I also had another cold sake (I forgot the name). The customers at this restaurant all seemed to genuinely enjoy the food, and the prices were clearly displayed, adding to the overall experience. The Master mentioned that he runs the restaurant as a hobby, and his passion for food was evident in every dish. The restaurant had a playful touch, with unique serving vessels and a fun atmosphere. This restaurant has become a special place for me, and I look forward to my next visit. Thank you for the wonderful meal!