These days, the weather has been cold. I wanted to have a cozy meal in Minami on a cold day, so I made a reservation for a course meal at this restaurant and visited. The night was freezing cold. It had been 5 months since my last visit. I first looked at the menu and ordered my favorite sake, "Jyukichi" by Jokigen. The tin sake cup felt nice in my hand. The first dish was smoked wild boar with rape blossoms in vinegar miso sauce. The dish with plum design on it hinted at the arrival of spring. The thinly sliced wild boar had a hint of wildness but was surprisingly not too strong, and was light and easy to eat. The rape blossoms in vinegar miso sauce also gave a sense of transition from winter to spring. The soup dish was made with white shrimp and wakame seaweed. When I opened the lid, a rich aroma of dashi rose up. I tasted the dashi. It was a bit richer than usual. Next, I tried the white shrimp. The strong umami flavor of the shrimp spread in my mouth. I felt that the dashi was slightly richer to allow the shrimp's flavor to stand out without being overpowered. I always think the soups at this restaurant are delicious. The appetizer included small fish and scallops. The small fish had relatively thick flesh but looked clear as if to feel the season. When I lightly put some wasabi on it, the elegant umami flavor was pleasant. Sake kept flowing. The scallops, although a bit early for the season, had a sweet and flavorful taste from being lightly boiled. The next dish, "hassun," included various items with grilled dishes. It had salt-grilled tonguefish, tonguefish bone senbei, pickled onions and tomatoes. It also had sautéed udo and beef, simmered baby octopus, edamame, lily root with salted crab roe, and sesame-walnut dressed greens. The grilled tonguefish had thick flesh neatly sliced. When I ate it, it was quite lightly salted. I could taste the umami of the flesh well, but I thought a bit more salt would be to my liking. Next, I tried the bone senbei, which was well-salted, creating a good balance overall. When I asked the chef, he mentioned that the white shrimp in the soup, the small fish and scallops in the appetizer, and the tonguefish were all sourced from Okadaura Fishing Port in Izuminan. It was not only delicious but also heartwarming that they valued local ingredients. The other dishes in the hassun were also good. The sautéed udo and beef would go well with sake or rice, and the simmered baby octopus had a deep umami flavor soaked inside. The edamame and greens were also delicious. The lily root with salted crab roe on top made me want to keep drinking sake with it. The vegetable dish included daikon radish, Chinese cabbage, small taro, carrot, bamboo shoot, lotus root, young burdock, and greens. Each vegetable was cooked to bring out its own umami flavor, making it simple yet deeply delicious. When the vegetable dish was finished, the rice cooked in a feathered pot was served. That day, it was rice cooked with firefly squid. A nice aroma rose from the pot. I scooped it into a bowl and ate it right away. Despite being small grains, the firefly squid had a lot of umami, and it was very delicious. It went well with kombu and pickles. I felt like I could eat more, but I was full after one bowl. I took the rest home. The dessert was melon. It was well-ripened but not too sweet, with a refined sweetness. I enjoyed it until the end. Each dish was carefully prepared and simply delicious. The casual conversation with the chef was also comforting. I want to visit again with the changing seasons.

The cost performance was really good. We spent around 7000 yen per person for four people, and the quality was very high for that price. The taste was very delicate with a strong dashi flavor, refreshing and not too heavy. The fish dishes and vegetables were delicious, highly recommended. We also tried the sweetfish rice at the end, which was light and very tasty. I would like to go back again.

It was very considerate of the restaurant to seat us on the second floor tatami room to ensure that our dinner did not become too crowded. With people hesitant to go out during the pandemic, they also made sure our seats were not directly facing each other, alternating them accordingly. This consideration was greatly appreciated. Despite the delicious food, it had been a long time since we last met, so we ended up chatting a lot. However, the staff kindly provided additional drinks, tea, and replaced our hand towels at the right times, making it a very comfortable experience. The food, which I hadn't had in years, was consistently delicious. This restaurant is truly a gem for special occasions. Thank you for the wonderful meal.

I went out looking for something a little delicious to eat, and remembered about Fujihisa. It used to be very popular (and still is, I believe, but the hype has calmed down a bit) at one point, about 10 years ago, and it was said that reservations were difficult to get. This time when I checked, it seemed like the situation had calmed down, so I decided to visit. Based on my memory alone, I decided to go for the most affordable course at ¥6,600 (there are also courses for ¥9,900 and ¥13,200, as well as à la carte options). This decision was not about the contents of the food, but more about the atmosphere and the service quality of the restaurant. It had a traditional Japanese restaurant vibe, with no flashy elements. This time, I sat at the counter on the first floor, and the chef was very meticulous even though he was cooking alone. The pace was good too (it felt a bit fast when eating and chatting at the same time). The chef didn't talk much, but had a gentle demeanor, and after the meal, he engaged in conversation with us. The female staff who served the dishes were friendly and approachable. The meal included: - Blowfish simmered in gelatin - Soup (oyster and yam) - Sashimi (flounder, flatfish, squid) - Appetizer plate (grilled blackthroat seaperch, surprising yuzu, boiled octopus, etc.) - Homemade wild boar ham - Simmered dish - Daikon radish rice - Strawberry, white strawberry, grapefruit, melon jelly The food may seem simple and affordable, so there may be limitations on the ingredients, but the chef's skills were evident in the details, like the hidden knife work in the sashimi. The standout dish was the soup. I had never tried oyster and yam before, but it had a rustic yet refined flavor, with just the right amount of oyster essence and a well-balanced broth. It's apparently a winter staple here, and as a fan of oysters, I was thrilled. The daikon radish rice at the end was a bit underwhelming for me, but overall, the solid content of the meal felt just right. While the higher courses would surely provide a satisfying experience, I felt that the true value of this place lies in enjoying substantial dishes in the company of the chef at this distance.

I had a special occasion and decided to treat myself to a luxurious lunch at Fujihisa in Nihonbashi. I made a reservation over the phone around 11 am and arrived at noon. They offered three course options priced at 6,000 yen, 9,000 yen, and 12,000 yen, as well as a lunch-only option for 3,000 yen. I chose the 9,000 yen course. I started with a refreshing glass of beer. The dishes served were of high quality, starting with tender abalone. It had been years since I last had abalone. The soup with conger eel was delicate and delicious. I ordered sake, and they offered me a selection of small sake cups to choose from. The sashimi course included tuna and flounder, with the flounder liver adding a luxurious touch. The flounder liver was particularly delicious. The grilled dish featured salmon, cooked perfectly with crispy skin and a rare center. The sauce on top was exquisite. This was my favorite dish. The simmered vegetables were tender and flavorful. I ordered another round of sake, served in a cold copper sake pitcher. The crab and rice dish was cooked in a copper pot and included crab liver. It was also delicious. I couldn't finish all the rice, but they kindly packed the leftovers for me to take home. Instead of miso soup, they served tea, which was also delicious. The dessert was a colorful jelly with fruits like watermelon, grapes, and peaches. It was a refreshing way to end the meal. My companion particularly enjoyed this dessert. The chef was quiet but efficient, serving each dish promptly and making the dining experience truly enjoyable. It was a luxurious lunch, but definitely worth it. It was delicious.

Located in a hard-to-find alley, this place looks like a typical izakaya with not-so-friendly service. However, the menu is authentic and everything looks delicious. Who would have thought they serve bear meat in a small pot... Surprisingly, everything we tried was incredibly tasty. It's not well-known, so you can easily get a reservation. A hidden gem.

On this day, I had a business dinner with 5 people at Fujihisa in Nihonbashi. I have been there a couple of times before and it is a must-visit for me. We were seated on the second floor and enjoyed a course meal. The building itself is old and not particularly beautiful, but the food was all well-prepared and beautifully presented. I have eaten turtle many times, but the chawanmushi here was exceptional! The salt-grilled young ayu at this time of year was also outstanding. The dishes included crab and other high-quality ingredients, showing the effort and care put into each dish. I definitely want to visit again. Thank you for the wonderful meal!

The owner of the restaurant is still kind and humble. The first floor has less than 10 counter seats, while the second floor has tatami seating. They offer set courses for 6,000, 9,000, and 12,000 yen, but a la carte is also available. This time, I opted for a la carte. I enjoyed the boiled conger eel, grilled fat greenling, shako vinegar dish, and assorted boiled vegetables. The conger eel and fat greenling were freshly prepared from the tank in front of me. The conger eel was served with plum paste, which had a crisp sweetness. The key to the flavors was the vinegar miso and plum paste, which paired well with the sake, especially the junmai ginjo. I specifically requested boiled vegetables as the finishing touch, as it is a unique sequence that only Fukuhyu can offer. It was delicious. It had been about 10 years since my last visit. There was a time when the restaurant was frequently featured in the media and magazines, making it difficult to get a reservation. Now, they are celebrating their 25th anniversary. The last order is at 9:00 PM, so if you go just before that, you might have a better chance of getting in. I plan to visit again, taking into consideration the owner's schedule. Thank you for the wonderful meal.

I absolutely used this restaurant. I was there with a business partner, so I was a little nervous, but I enjoyed the meal until the end! The sashimi was delicious. The soup had swordfish in it. On top of daikon radish, there were sautéed oysters! Yum! I ate so much Uni rice. It was delicious!

Fujihisa is a long-established traditional Japanese restaurant in Minami Osaka. Located just south of Nipponbashi in Osaka, near the bustling Kuromon Ichiba market where you can see the famous "Osaka aunties in leopard print" walking around. The head chef, who trained for 15 years at Ajikichitaka, has been running this place for over 20 years. The small and quaint interior of the restaurant is always full. As soon as we sat down, two Osaka ladies at the next table exclaimed, "Wow, such beautiful girls! Are you models? Actresses?" We awkwardly replied, "Oh no, not really..." The Osaka ladies continued to guess, "Are you sisters? About 25 years old?" We couldn't bring ourselves to correct them... Moving on to the 7000 yen course menu: - Appetizer: Cod milt tofu - Soup: Sesame fish head and mozuku seaweed - Sashimi: Bonito, sea bream, squid - Hassun (assorted appetizers) - Grilled dish: White tofu skin roll, cabbage, new burdock root - Fugu (blowfish) rice porridge with cod milt - Dessert: Tofu pudding The seemingly intimidating head chef turned out to be very humble and kind. When we couldn't remember the menu items, he kindly wrote them down for us. The dashi broth was exquisite. Thank you for the delicious meal and wonderful experience!

I tried firefly squid hot pot for the first time. The small pot was heated with surprising charcoal.

- Taro, lotus root, eggplant, bell pepper, konjac, and golden grass stew - Tai sashimi (soy sauce, wasabi, tai skin broth, sprouts, carrots, and cucumbers) - Flounder sashimi (chili vinegar, soy sauce, wasabi, carrots, cucumbers, purple sprouts) - Grilled eel - Grilled barracuda (fried ginkgo nuts) - Eel and lotus root eight-piece dish / Steamed liver of anglerfish / Zunda (mashed edamame) / Ginkgo nuts / Steamed octopus with potatoes / Steamed horse mackerel with potatoes / Steamed conger eel / Cloud-like egg with chili vinegar dressing / Egg (the liver of anglerfish looks firm and satisfying, but not overwhelming)

Seaweed simmered in soy sauce with grated nagaimo tofu (tofu with coarse texture, blue and red leaves). Pickled lotus root in sweet vinegar. Grilled eel on a shichirin grill (using plump and flavorful eel from Senshu, not as fatty as Biwako eel, served with sudachi citrus and ground sansho pepper). Akou (tilefish) appetizer with wasabi, soy sauce, ponzu sauce, red onion, sprouts, purple sprouts, cucumber, and asatsuki herb. Grilled conger eel with plum paste, sudachi citrus, cucumber, and flower buds. Assorted simmered vegetables including wood ear mushrooms, Nanjing beans, small taro, burdock root, red shishito peppers, fried eggplant, fried temple bell pepper, winter melon, and fried daikon radish roll with minced myoga ginger.

- Vinegared dish with eggplant, cucumber, shredded snow crab and roe, topped with chopped myoga (perilla leaves, cucumber, and eggplant with salt) - Steamed monkfish liver with chili vinegar and white scallions - Assorted sashimi plate with rock oyster, tuna belly, monkfish liver, squid, sea urchin, conger eel, and flounder (served with soy sauce and wasabi, conger eel prepared two ways, daikon radish, cucumber, perilla leaves, and sprouts) - Appetizer plate with candied lotus root, simmered shadow queen fish, simmered burdock root, simmered eggplant, grilled red chili pepper, simmered gourd, rolled egg with three beans, simmered flounder roe, marinated fish milt in miso, and grilled egg with flounder skin and liver - Fried sea bass with grated Japanese pepper and vinegar sauce (pickled ginger) - Tomato, cucumber, abalone, and red seaweed salad with vinegared dressing - Glass shrimp and white peach with turtle shell sauce (chopped ginger) - Sweetfish rice - Clam and chopped perilla leaf red miso soup - Pickled vegetables - Melon and watermelon balls, orange, mango, and blueberry salad, and shiso leaf mochi with red bean paste filling topped with snow powder

- Boiled butterbur sprout and chopped tempura with bonito flakes - Abalone and junsai soup (abalone wrapped in junsai, garnished with yuzu, shiso, and myoga) - Grilled swimming lobster, isaki, nodoguro with yuzu and oil sauce, sandwiched between thin fish and large shiso leaves (served with soy sauce, wasabi, chili vinegar, daikon, carrot, purple shiso, and crystalized flower buds) - Mochi dumpling and simmered butterbur sprout (with wood sorrel in between) - [Appetizer Plate] Squid wrapped in junsai and sesame, boiled wood ear mushrooms, maruten simmered in honey, tempura beans, grilled mackerel with fish roe, seared dried white fish with egg yolk, eel wrapped in seaweed, firefly squid marinated in vinegar, and shirasu roll (shirasu wrapped around cucumber core and egg, then wrapped in seaweed) - Grilled ayu and bamboo shoot skin on a shichirin grill - Oysters on the rock (with lemon from Tango Peninsula) - Moon bear, bracken, ostrich fern, and butterbur hotpot (served with kudzu starch, and hotpot base with wild ginger) - Rice with small dried fish (topped with shiso leaves) - Pickles - Cold sea noodle with myoga red dashi - Lamb stew with strawberries, papaya, and melon sorbet

Steamed abalone, edamame, white fish, boiled bamboo shoots, maruten simmered in honey, pickled conger eel, boiled young sea bream, grilled and simmered eel in rice cake, boiled firefly squid with green onion and natto on top, firefly squid sandwiched in fried burdock with thread katsuobushi on top, boiled black carrot, boiled bamboo shoots (with flower sansho sandwiched in between). Salt-grilled sea bream with seaweed and bracken soup (light on the soup due to the saltiness of the sea bream). Simmered conger eel, katsuobushi, oil-grilled trout, small fish sandwiched in shiso leaf, sea urchin appetizer (with soy sauce and wasabi, with daikon and carrot, sprouts, purple sprouts, shiso leaf, sea urchin with plum paste on top). Bamboo shoot dishes with bamboo shoot soy sauce, miso-marinated grilled dishes (based on shiso leaf), Tosa vinegar with chicken shells, long yam noodles, tomato, snap peas. Boiled red snapper with fuki (shiso leaf). Hairy crab rice (with three-leaf onion, ginger). Pickles. Asari red miso soup. Loquat, watermelon, purple sweet potato paste topped with egg yolk paste (mint).

- Vinegar with Sudachi citrus, topped with shrimp, spring onions, and pickled ginger - Clam and kudzu starch cake with tofu and mugwort in a broth, garnished with bracken fern and cherry blossoms - Grilled flounder with skin, grilled saury, bonito, sliced bonito, stuffed squid, and small fish wrapped in shiso leaves, served with soy sauce, wasabi, ginger and asatsuki herb ponzu sauce, sprouts, daikon radish, and carrots - Appetizer platter: pickled firefly squid, lily bulb with plum, simmered tofu with mugwort, simmered octopus with rice, fried tempura, sake-roasted shrimp, rolled omelette with simmered yolk, simmered sea snail with vinegar, miso with snowflake vegetable and seaweed - White fish, monkfish liver, warabi shoots, and bracken fern tempura with lemon and salt - Boiled dish of yam, lotus leaf vegetable, bamboo shoots, and fuki butterbur - Steamed white grouper with sake, garnished with spring onions and chili vinegar - Pickled Japanese horseradish, thin omelette with sesame seeds, peeled sesame rice - Pickled vegetables - Red clam soup with asari clams - Matcha sherbet with strawberry and white bean paste mochi wrapped in rice cake (red bean paste with cinnamon and apple)

- Marudama-shime with maruji-kake and chopped green onions (maruji with grated fresh ginger) - Yatsu-head manjo and grilled mochi soup (manjo cut in half and filled with sliced cooked sweet potatoes and black burdock) - Assorted plate of red-legged shrimp, sea bream, yellowtail, small fish, squid, yokowa, and fugu (fugu simmered in soy sauce, served with wasabi, ponzu sauce, red pickled ginger, and green onions; small fish wrapped in shiso leaves; sea bream blanched with skin, served with daikon and sweet potatoes, sprouts, and shiso) - Eight-piece dish: braised white wood ear mushrooms, shark fin, steamed ankimo, soy sauce-marinated kazunoko, steamed conger eel with manjo, steamed assorted small fish, shrimp and manjo wrapped in yuba, and simmered sea bream in kenchin style (wood ear mushrooms topped with goji berries, shrimp and manjo with zunda paste, kenchin-style dish with cooked sweet potatoes and pickled plum, and simmered long yams with cherry blossoms and pickled plum) - Turbot with yu-an broth (fried bone, red and white turnips, and sen-yo-ryo wood) - Assorted simmered vegetables: kyojiso, broccoli, white turnip from Naruto, burdock, daikon radish, lotus root, horenso spinach, sweet potatoes, turnips (kyojiso colored with gardenia fruit, tempura-fried turnips topped with young leaves) - Sea bream rice (with three-leaf chives and ground sesame) - Pickles - Tofu and red soup with celery - Matcha sorbet, grapefruit jelly, and long yam-based plum paste

- Tosazu vinegar with water shrimp, cucumber, and wasabi Iso-maki - Tai (sea bream) and matsutake mushroom tama-shime (with three-leaf clover stem) - Swordtip squid, tai, carabineros, grilled Saikyo-style anago (served with julienned carrots, cucumber, purple sprouts, soy sauce, and wasabi) - [Hassun] Deep-fried taro dumplings topped with mustard seeds, topped with fugu roe and served with Japanese yam, smoked salmon roll with steamed apple, simmered taro, grilled chicken and green onion roll topped with karasumi (dried mullet roe), fried ginkgo nuts, and a dish with simmered lotus root and matsutake mushrooms - Botan dango-yaki (grilled skewers of onion and shiitake mushroom) - Crab in Tosazu vinegar with Shibayama peach - Simmered dish of small taro, winter melon, lotus root, and sweet potato with diced yuzu - Horsehair crab rice - Pickles - Strawberries and ripe papaya - Leaf-shaped maru-ten bean paste and red bean paste (maru-ten bean paste folded in half with red bean paste in between, red bean paste with walnuts, sesame seeds, and chili pepper)

- Sliced raw fish in soy sauce with shadow queen tea towel and sea urchin (edamame beans, wasabi sword) - White grouper and somen noodle soup (sprouts, ring yuzu) - Rock oyster, stone bream, swordtip squid, grilled frost shrimp, grilled manna shrimp, striped horse mackerel appetizer (chopped shiso in soy sauce and wasabi, from cucumber, flower spike, daikon) - [Eight dishes] Sautéed conger eel with Senri fish, zunda ground shrimp, simmered pickled sardines, squid with Karasumi, dried sardines, boiled and stir-fried tsurumurasaki leaves, fried bitter gourd with miso paste and mustard seeds, myoga ginger soy sauce pickled in sake lees (dried sardines to smoked horse meat) - Grilled eel on a shichirin grill (sudachi, wasabi, grated sansho pepper) - Okra with egg yolk vinegar dressing topped with water shrimp and chopped myoga - Conger eel, tofu, and chrysanthemum hot pot (chili vinegar, conger eel broth) - Sweetfish rice (chopped shiso) - Pickles - Lotus mochi with grated lotus seeds mixed with red bean paste, topped with round-cut mango and melon, shine muscat, blueberry jelly.